Go Back

Stove Top Potato Soup

Stove top potato soup simmers russet potatoes in a creamy broth until very tender, then gets its thickness from mashing some of the potatoes right in the pot. A simple butter-and-flour base gives each spoonful a smooth, hearty texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 celery ribs, finely chopped
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups whole milk

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and celery and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the broth until smooth.
  5. Add the potatoes, salt, and pepper, and bring the soup to a boil.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are very tender.
  7. Mash some of the potatoes against the side of the pot to thicken the soup.
  8. Stir in the milk and heat gently for 3 to 5 minutes, without boiling, until hot.

Notes

For a thicker soup, mash more potatoes against the side of the pot. Refrigerate leftovers for up to 3 days; freezing is not recommended because the milk-based soup may separate. Use vegetable broth instead of chicken broth for a vegetarian version.