Description
A quick and comforting pioneer-style potato soup with a rich gravy base, made from simple pantry ingredients and ready in under an hour.
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely diced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Shredded cheddar cheese (optional topping)
- Chopped green onions or chives (optional topping)
- Sour cream or Greek yogurt (optional topping)
Instructions
- Peel and dice the potatoes into small even cubes.
- Add potatoes and broth to a large pot and bring to a gentle boil.
- Simmer for 10–15 minutes until potatoes are fork-tender.
- In a separate pan, melt butter over medium heat.
- Add diced onion and cook until soft and translucent.
- Sprinkle flour over onions and stir continuously for 1–2 minutes.
- Slowly whisk in the milk until smooth.
- Add one cup of hot potato broth and whisk to combine.
- Pour the gravy mixture into the pot with potatoes.
- Simmer gently for 5–10 minutes until thickened.
- Season with salt, pepper, and garlic powder if using.
- Mash some potatoes if desired for thicker texture.
- Ladle into bowls and add toppings before serving.
Notes
Stir constantly when adding milk to prevent lumps. Adjust thickness with extra milk or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American