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Creamy Potato Soup

The comfort food from my childhood. Formerly known as Cheesy Potato (shortened from Cheesy Potato Soup), this soup is what cozy dreams are made of. It is the best supper when you are in the mood for something warm and nourishing, but are low on supplies or do not feel like cooking. It contains 3 main ingredients - onion, garlic and potatoes and can be adapted to use what you may have on hand. Red, white or Spanish onions, shallot or leeks can be used in place of yellow onions and you can even use garlic powder in a pinch. There is no reason not to make this soup.

I often use my veg broth as the liquid, but the original calls for a vegetable bouillon cube and water. Although the conventional method of using a bouillon cube is bringing it to a simmer in water and whisking it to create a pseudo-broth, I skip that whole thing (and the added dishes) and crumble the cube straight into the oil, just before adding the liquid just the way my mum used to do. I find it blooms and wakes up the flavour, similar to the same effect this method has on spices and hard herbs.

This recipe is ingrained in me, so I never ever use a recipe. If you are like me and cook without recipes, the key is to ensure the liquid comes up to about three quarters of the way up the potatoes. Use caution when adding liquid to soups (especially this one as it is not broth-based), as too much water can ruin the consistency. You can always thin, but it is much more difficult to thicken. It is best to be sparing.

As for texture, blend to whatever smoothness you desire. I prefer a mostly-smooth with a few rustic chunks here and there sort of vibe, the way my mum used to make, but have made it velvet-y smooth in the past and it was divine. If you want to pay homage to the original, stir in a splash of milk and a very generous handful of grated old cheddar cheese after blending. My favourite way to enjoy it is with a few pieces of toasty sourdough alongside for dipping!


Makes 1 large pot


2 Tbs olive oil

1 yellow onion, diced

2 cloves garlic, minced

Sea salt and black pepper, to taste

1 vegetable bouillon cube

4 cups potatoes, diced

5 cups spring water


  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Saute onion and garlic until fragrant, but not browned (2-3 minutes). Season with salt and pepper.

  2. Add potatoes and stir to combine.

  3. Crumble bouillon cube into the pot and stir to combine. Add rosemary and chili flakes. Stir and allow to bloom for a few minutes. Once the rosemary crackles, add water.

  4. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until potatoes are fork tender. Remove from heat.

  5. Using an immersion blender, blend until creamy and smooth, or until desired consistency is reached. If the soup looks too thick to your taste, add a touch more water.

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