Potato Soup without Flour
This delicious and creamy potato soup is made without flour, using the natural starch from potatoes to achieve a velvety texture. It's a comforting dish that's perfect for chilly days and is sure to satisfy your taste buds.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 4 medium potatoes About 1.5 lbs.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 4 cups vegetable or chicken broth
- 1 cup milk Or dairy-free alternative.
- 2 tablespoons butter or olive oil
- to taste salt
- to taste black pepper
- fresh chives or parsley For garnish (optional).
Instructions
- Peel the potatoes and cut them into small cubes.
- In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 4-5 minutes.
- Add the cubed potatoes to the pot and stir for a minute to combine with the onion and garlic.
- Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce heat to medium-low and let it simmer uncovered for about 20 minutes, or until the potatoes are tender.
- Remove the pot from heat and puree the soup using an immersion blender until it reaches your desired consistency.
- Stir in the milk and season with salt and black pepper to taste. Heat the soup over low heat until warmed through.
- Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Serve hot.
Notes
For a richer flavor, you can add a splash of heavy cream instead of milk.
Feel free to add vegetables like carrots or celery for extra nutrition and flavor.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving again.