Go Back

Creamy Potato Soup

This comforting potato soup combines tender potatoes and sweet onions simmered in vegetable broth, then blended until smooth for a velvety texture. Coconut milk adds richness and a tropical flavor, creating a warm, creamy bowl that’s perfect for cozy days. The final dish is thick, glossy, and inviting, with a gentle sweetness and savory aroma.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes russet or starchy potatoes
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth unsalted preferred
  • 1 cup coconut milk full-fat for richness
  • 2 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil for sautéing

Equipment

  • Large pot
  • Immersion Blender

Method
 

  1. Peel and dice the potatoes into uniform pieces for even cooking.
  2. Heat a large pot over medium heat and add a splash of olive oil. Once shimmering, add the diced onion and sauté until translucent and fragrant, about 5 minutes. You should see the onion turn a light golden color and smell sweet.
  3. Add the minced garlic to the onions and cook for 30 seconds, stirring constantly until fragrant—avoid burning the garlic to prevent bitterness.
  4. Stir in the diced potatoes, coating them with the aromatic onion and garlic mixture. Cook for a minute to let the flavors meld.
  5. Pour in the vegetable broth, enough to cover the potatoes completely. Increase the heat to high and bring the mixture to a gentle boil.
  6. Once boiling, reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the potatoes are tender and easily pierced with a fork. You'll notice the broth slightly thickening and the aroma deepening.
  7. Use an immersion blender directly in the pot to puree the soup until smooth and velvety. Alternatively, carefully transfer the hot soup to a blender in batches, blending until creamy, then return to the pot.
  8. Stir in the coconut milk, then season with salt and freshly ground black pepper. Let the soup simmer gently for another 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
  9. Taste the soup and adjust seasoning as needed, adding more salt or pepper if desired. The final soup should be smooth, creamy, and warm, ready to serve.

Notes

For a vegan option, ensure the broth is vegetable-based and use full-fat coconut milk for creaminess. This soup can be garnished with fresh herbs or a drizzle of olive oil for extra flavor.