Creamy and Savory Potato Soup (Milk-Based)
Creamy and Savory Potato Soup (Milk-Based)
Easy Homemade Potato Soup with Milk – Perfect for a Filling Breakfast
Today, I’m sharing a simple version of potato soup made with just milk, no heavy cream needed! When making potato soup without roux, adding the white part of a leek significantly enhances its rich flavor. This creamy potato soup is wonderfully smooth and makes for a satisfying meal or a comforting snack. It’s especially delightful on a chilly day. It’s a perfect, light breakfast option, and topping it with homemade croutons makes it even more delicious! Let’s create a café-worthy potato soup right at home.
Ingredients- 2 medium Potatoes
- 1/2 medium Onion
- 1/2 white part of a Leek
- 300ml Milk
- 1 Tbsp Butter
- 1/2 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp Parmesan Cheese
- 2 slices Cheddar Cheese
- Parsley flakes (for garnish)
- Croutons (for serving)
Cooking Instructions
Step 1
First, prepare the potatoes, onion, and leek. Since these ingredients will be sautéed and then blended, the exact way you cut them isn’t critical. However, cutting the potatoes into smaller pieces will reduce the cooking time, making the process more efficient.
Step 2
Now, place a pan over low heat and gently melt the butter. Butter has a low smoke point, so it can burn easily if you’re not careful. Once the butter is melted, add the thinly sliced onion and leek. Sauté until the onion becomes translucent, which will release their fragrant aromas.
Step 3
Add the cut potatoes to the pan. Drizzle with 1/2 Tbsp of olive oil and stir. Increase the heat to medium and sauté the potatoes, stirring occasionally to prevent burning, until they start to turn lightly golden. This step helps deepen the potato’s flavor.
Step 4
Once the potatoes appear translucent and have been sautéed, pour in 300ml of milk. Cover the pan and let it simmer over medium-low heat until the potatoes are tender enough to be easily mashed with a fork. When the potatoes are cooked through, turn off the heat. Use an immersion blender or a regular blender to purée the mixture until it’s as smooth as possible. If using a regular blender, let the mixture cool slightly before blending to prevent splattering.
Step 5
Return the puréed soup to the pan over low heat and bring it to a gentle simmer. If the soup is too thick for your liking, you can adjust the consistency by adding a little more milk or water. If it’s too thin, let it simmer uncovered for a few more minutes to thicken.
Step 6
Season the soup. Add 1/2 tsp of salt and 1/2 tsp of sugar. This balance of salt and sugar enhances the natural sweetness of the potatoes and creates a well-rounded flavor. Taste and adjust seasonings as needed.
Step 7
Finally, it’s time to enrich the flavor. Stir in 2 Tbsp of Parmesan cheese and 2 slices of Cheddar cheese. Continue stirring gently over low heat until the cheeses are fully melted and incorporated, creating a wonderfully creamy texture. Your delicious and savory potato soup is now ready!
Step 8
Let’s make some crispy croutons to serve with the soup. Take 1 slice of bread and cut it into small, bite-sized cubes. The smaller the cubes, the crispier they will become.
Step 9
Melt some butter in a pan over medium-low heat. Add the bread cubes and sauté until they are golden brown and toasted. Alternatively, for a quicker method, you can bake them in an air fryer at 180°C (350°F) for about 5-7 minutes. Once the croutons are golden, let them cool slightly. They will become perfectly crisp as they cool down.
Step 10
Ladle the warm, creamy potato soup into serving bowls. Top generously with the freshly made crispy croutons and a sprinkle of parsley flakes for a touch of color and aroma. Enjoy your homemade gourmet potato soup!
