Description
A budget-friendly, creamy potato soup inspired by the resourceful cooking of the Great Depression. Thickened naturally with mashed potatoes for a rich, comforting texture without needing heavy cream.
Ingredients
Scale
- 4 large Russet potatoes, peeled and cubed
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a large pot over medium heat and sauté diced onions until translucent.
- Stir in minced garlic and cook for 60 seconds until fragrant.
- Add cubed potatoes and stir to coat, searing slightly for 3-5 minutes.
- Pour in vegetable broth and bring to a boil, then reduce to a simmer.
- Simmer for 20 minutes or until potatoes are fork-tender.
- Use a potato masher to crush about 1/3 of the potatoes directly in the pot to thicken the soup.
- Stir in salt and black pepper, adjust seasoning to taste, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American