Takes less than 30 minutes! This old fashioned potato soup recipe is naturally gluten free. It's creamy, and simple - just like Grandma made it. Want to cut the fat? Be sure to read my notes!
Bring water to a boil in a pot and add the diced potatoes.
Simmer until tender.
Meanwhile, slowly cook the onion in 1 tablespoon of the butter.
Drain the potatoes and add them back to the pot.
Add the cooked onion, butter, milk, and cream.
Taste and add salt, pepper, onion powder, and garlic powder to taste.
Serve in shallow bowls with a pat of butter and a sprinkle of parsley on top.
Video
Notes
Storage:It's easy to make and will last a good 4 days in your refrigerator if it's put in an airtight container (or cover with plastic wrap) and kept cold. Does not freeze well.Expert Tips:
Never boil creamy soups.
If you use Yukon gold or other thin skinned potato you won't have to peel them but you can use Russets if you peel them first.
Try to keep the diced potatoes the same size so that they will cook evenly.
Make this even faster by using canned, diced potatoes and frozen onions.
Just before serving add a splash of cream even if you are doing a low fat version. It makes the soup richer and more flavorful.
Cut the fat by using whole milk, 2% milk, or skim milk. You can also use chicken stock for part of the liquid. It will not be as creamy as the original recipe.