Potato soup recipe – simple, creamy, suitable for everyday use

Sometimes all you need is a big pot of soup to make your day feel instantly better. This potato soup recipe is just that kind of comfort food: simple, inexpensive, family-friendly – ​​and perfect for meal prep.

Introduction: Why this potato soup recipe?

Fresh potato soup lasts about two to three days in the refrigerator. Place it in a clean, well-sealed container and refrigerate it until it has cooled.

If you have cooked more, you can freeze potato soup. It stays good in the freezer for about three months. The potatoes may become a little floury after defrosting, this is normal. You can puree them finely and it will no longer be noticeable.

How long does potato soup last?

Fresh potato soup lasts about two to three days in the refrigerator. Place it in a clean, well-sealed container and refrigerate it until it has cooled.

If you have cooked more, you can freeze potato soup. It stays good in the freezer for about three months. The potatoes may become a little floury after defrosting, this is normal.

What is the easiest way to reheat potato soup?

The best way to warm up potato soup is in a pot. Add the soup, turn the heat to low to medium, and stir often. If it’s too thick, you can simply add a little water, stock or cream. You can also heat potato soup in the microwave. Use a suitable container, cover it loosely and heat the soup in short steps. Stir occasionally until everything is evenly hot.

Potato soup recipe with products from the discount store

You can find the ingredients for this potato soup recipe in almost every store. In the discounter you can buy potatoes, carrots, leeks, celery, onions and herbs all year round.

Aldi and Lidl also have many of these products as organic versions. You can often find regional goods in organic markets and at the weekly market. You can also easily order broth, spices and dried herbs online.

Does it require a special appliance and if so, list which kitchen appliances are best?

You don’t need any special equipment for this potato soup recipe. A large pot is enough. However, a blender is very practical. This allows you to mix the soup creamy directly in the pot.

You can use a Thermomix or a slow cooker. This is especially good if you want the soup to be ready by a certain time. Most of these devices can be programmed. Simply add all the ingredients and press start.

Are there good alternatives from the supermarket?

Many organic potato soups score points with a high vegetable content, short lists of ingredients and a comparatively natural taste. If you don’t have time to cook yourself and use ready-made products, then pay close attention: few ingredients and a high proportion of vegetables. You can refine the soups with parsley, a little crème fraîche or a strong pinch of pepper while warming them up.

But if you want to cook yourself, then try this recipe here:

Potato soup recipe – ingredients

This potato soup recipe makes enough for about four servings. You can easily increase the amount if you need more.

Ingredients for 4 servings:

• 1kg potatoes
• 4 carrots
• 1 large leek
• 200 g celeriac
• 2 tbsp oil or butter
• 4 bay leaves
• about 1 liter of water
• Salt and pepper
• ½ bunch of parsley
• optional for serving: a dash of cream or vegetable cream

This gives you a good base for a simple but very aromatic soup.

Step-by-step instructions for the potato soup recipe

The individual steps are quickly explained. This way you can cook in a relaxed manner, even if you don’t have much time.

1. Prepare vegetables: Peel potatoes, carrots and celeriac. Cut everything into small cubes. Wash the leek thoroughly and cut it into rings.

Now everything is ready. This makes the rest of the process much more relaxed.

2. Sauté vegetables: Heat oil or butter in a large pot. Add leeks, carrots and celery. Steam everything for a few minutes over medium heat. It should smell slightly, but not brown.

This way, more flavors develop and your potato soup has a strong taste.

3. Add potatoes: Add the potato cubes and stir everything well. Pour in the water until everything is well covered. Place the bay leaves in the pot.

Let the soup boil briefly. Then reduce the heat again so that it only simmers slightly.

4. Let the soup cook: Cook the soup over low to medium heat for about 20 to 25 minutes. The potatoes and other vegetables should be soft. You can use a fork to test whether a piece of potato is soft.

When everything is soft, take the bay leaves out again. They have completed their task.

5. Puree and season to taste: Now you decide on the consistency. Puree the soup with a hand blender. You can just roughly mash them, puree them, or completely smooth, depending on how you like them.

Season the soup with salt, pepper and nutmeg. If you like it creamy, add a dash of cream or vegetable cream at the end and stir well again.

6. Stir in parsley and serve: Wash the parsley, pat it dry and chop it finely. Sprinkle them over the soup or stir them in just before serving.

Pour the potato soup into bowls and enjoy it hot. It goes well with bread, baguette or a simple roll.

Tips, variations and kitchen hacks

Potato soup is very flexible. You can easily adapt the potato soup recipe and serve it differently every time.

• For children: Puree the soup very finely and use a little more carrots than leeks.
• Hearty: Crispy bacon cubes, sausage slices or fried tofu cubes as a topping.
• More vegetables: Cook peas, cauliflower or broccoli in the last few minutes.
• Extra creamy: Replace some of the broth with milk or plant-based drink.
• Meal Prep: Cook a large quantity, can it and freeze it.

This way, your potato soup recipe remains exciting, even if you cook it often.

List of alternative ingredients

Don’t you have everything in the house? No problem. Many ingredients can be swapped.

Possible alternatives:

• Parsnips or parsley root instead of some carrots
• Sweet potatoes in addition to regular potatoes
• Spring onions instead of part of the leek
• Chives or celery greens instead of parsley
• Plant-based cream, coconut milk or oat cuisine for a vegan version
• Grated cheese, feta or herb quark as a topping

Just make sure the pieces are similar sizes. Then all the ingredients cook at about the same speed.

Test and share your potato soup recipe now

Now it’s your turn. Cook this potato soup recipe and see if you prefer it creamy or chunky. Feel free to cook a larger portion and freeze a few portions for later.

Feel free to write in the comments which version you like best and whether you worked with organic discounters, market vegetables or a mixture. Share your tips and toppings so other readers can get inspiration.

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