Inspiring Potato Soup


  • Makes4 to 4 servings

Simmer some soup


  • 2 tbsp butter

  • 3 medium potatoes, peeled and diced

  • 2 medium onions, chopped

  • 2 stalks celery, chopped

  • 2 garlic cloves, squished

  • 2 cups chicken broth, or vegetable broth

  • 1 cup milk

  • 1/2 tsp salt

  • black pepper, to taste


  • Melt the butter in a large saucepan or Dutch oven over medium heat.

  • Add the potatoes, onions, celery and garlic and cook, stirring, for 6 to 8 minutes, until the onions begin to soften.

  • Add the broth, bring to a boil, then cover and simmer for 20 to 25 minutes, until the potatoes are tender. Let cool briefly.

  • With a potato masher(or a fork), mash the soup in the pot until there are no big lumps left.

  • Pour about half of the mashed soup into a blender or food processor. Add the milk and blend until smooth.

  • Return the blended mixture to the mashed mixture in the saucepan and stir to combine. If you prefer no lumps whatsoever, blend the whole mess in batches until smooth.

  • Add the salt and pepper and heat through, but don't let it boil.

This article was originally published on Jan 01, 2006

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