Description
A creamy and comforting mashed potato soup perfect for any occasion.
Ingredients
Scale
- 4 large potatoes (Russet or Yukon Gold)
- 4 cups water (or vegetable broth for more flavor)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon olive oil (optional for richness)
- fresh herbs (such as parsley or chives for garnish, optional)
Instructions
- Peel the potatoes and cut them into roughly 2-inch chunks, creating even pieces that will cook uniformly.
- Add the potato chunks to a large pot along with 4 cups of water and a teaspoon of salt. Bring the mixture to a boil over medium-high heat, listening for a steady bubbling sound.
- Reduce the heat to low and let the potatoes simmer gently for about 15 minutes, or until they are fork-tender and easily pierced.
- Drain the cooked potatoes, reserving a small amount of the cooking water if desired for adjusting consistency later.
- Return the drained potatoes to the warm pot. Use a potato masher or fork to mash them roughly, leaving some chunks for texture.
- Add a tablespoon of olive oil and stir to combine, giving the soup a silky, rich finish. If you prefer a creamier texture, stir in a splash of plant-based milk or reserved cooking water.
- Gently heat the mixture over low heat, stirring occasionally, until warmed through and flavors meld, about 5 minutes. Taste and adjust the salt if needed.
- Serve the soup hot in bowls, garnished with fresh herbs if desired for a pop of color and flavor.
Notes
- This soup can be customized with additional ingredients such as garlic or spices for extra flavor.
- Adding cream or milk will enhance the creaminess, while vegetable broth adds depth to the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg