Potato Soup, Simple - Master Cookbook Recipe # 629
This is a quick and easy way to enjoy a creamy, comforting bowl of potato soup without any fuss. By boiling the potatoes directly with chicken bouillon, you infuse them with flavor from the very start. The result is a smooth, buttery soup that you can dress up with all your favorite toppings.
This is recipe #629 in Tammy’s Master Cookbook.
Ingredients
- 4 to 5 medium/large Russet potatoes, peeled and chopped into 3/4-inch pieces
- 1 tsp Chicken bouillon granules
- 1 cup Half & half (or whole milk)
- 2 Tbsp Cornstarch
- 3 to 4 Tbsp Salted butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Optional Toppings: Shredded cheese, crumbled bacon, and sour cream
Instructions
- Boil Potatoes: Place the chopped potatoes in a medium saucepan and add just enough water to cover them. Stir in the chicken bouillon and bring to a boil over medium-high heat.
- Cook: Once the water is boiling, set a timer and cook the potatoes for 12 minutes.
- Prepare Thickener: While the potatoes cook, whisk together the half & half, cornstarch, salt, and black pepper in a measuring cup until smooth.
- Thicken & Finish: When the 12-minute timer goes off, pour the half & half mixture into the saucepan with the potatoes and water. Add the butter and stir well.
- Simmer: Keep the heat on medium-high and simmer for about 5 minutes, stirring occasionally, until the soup has thickened.
- Serve: Ladle into bowls and add your choice of cheese, bacon, or sour cream.
Notes
Tammy’s Tips
The most important thing to remember is to not use skim or low-fat milk in this boiling base, as the high heat will cause it to curdle. Stick with half & half or whole milk for that rich, velvety texture. If you like a chunkier soup, leave the potatoes as they are; if you prefer it smoother, you can lightly mash a few of the potato pieces against the side of the pot as you stir in the butter!