Easy Potato Soup

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 40 mins

Chopped potatoes, sweet onions and celery in a creamy base—comforting and familiar.

Easy Potato Leek Soup
Mark Boughton Photography / styling: Teresa Blackburn


1 tablespoon unsalted butter
3/4 cup thinly sliced Vidalia or sweet onions
1/2 cup chopped celery
1 clove garlic, minced
3 cups reduced-sodium chicken broth
1 1/2 cups cubed potatoes
1/2 cup half-and-half
1/2 teaspoon salt
1/8 teaspoon white pepper
Chopped chives for garnish


  1. Melt butter in medium saucepan over medium heat; add onions, celery and garlic and cook until soft but not browned, about 15 minutes.
  2. Add broth and potatoes; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 20 minutes.
  3. Working in batches, transfer to blender or food processor and purée until smooth. Return to pan. Add half-and-half; gently rewarm but do not boil. Season with salt and white pepper. Garnish with chives.

Recipe by Donna Shields.



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