Small Batch Potato Soup- Hearty potato soup that is made for a small group. It’s creamy, quick to make and will feed 2-4 people.
A few weeks ago, I asked my email subscribers if they would like to see a few savory recipes here at Big Green House. The majority told me “sure!”.
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When I shared dinner/savory recipes over at Table for Seven, it was for, well, seven people. Now, times are changing at our dinner table. I have kids that are moved out, working jobs, joining school clubs and are just plain ” busy”. Therefore, dinner is actually made on a smaller scale.
With that, any dinner recipes that are going to be shared will be smaller in size. Primarily serving just 2-4 people. Hope you guys enjoy them!
Now, it’s time for Potato Soup. 🥣
- Minced garlic/minced onion/salt/pepper
- Whipping cream
- Chicken broth
- Plain Greek yogurt or sour cream
Do I Have to Peel the Potatoes?
Honestly, no. This is a personal preference. You will be pureeing the soup, so, keep that in mind when you are deciding. However, you may need to chop them into halves/quarters, depending on the size. If they are small enough, don’t even worry about chopping them.
What Kind of Potatoes Should I Use?
Use a small sized potato. For example, honey gold or “baby potatoes”. I really like to use Little Potato Company’s creamers. They are small in size, always good quality and perfectly packaged in a one pound container.
- Storage: Keep any leftovers in a covered container in the refrigerator. It’s best eaten in 2-3 days.
- Reheating: Reheat soup in a saucepan over low heat. I don’t recommend using the microwave to reheat it. The higher heat could cause the soup to separate.
- Freezing: I do not recommend freezing this soup. Being a cream soup, again, it may separate while defrosting/reheating.
- 1 TBSP butter
- 2 TBSP flour
- 1 TBSP minced onion
- 1 tsp minced garlic
- salt/pepper, to taste preference
- 1 lb small potatoes, cut into quarters
- 2 cups low sodium chicken broth
- 1 cup milk
- 2 TBSP plain Greek yogurt
- 1/4 cup whipping cream
- Bacon bits
- Shredded cheddar cheese
- Additional plain Greek yogurt
- Black pepper
- In a pot over medium heat, melt butter. Add in flour and whisk together. Continue cooking for approx 1-2 minutes.
- Add in chopped potatoes, garlic, onion, salt/pepper, milk and chicken broth. Give it a stir. Increase the heat just slightly and bring it to a boil. Let it simmer for 15 minutes. Leave it simmer…no need to stir/disturb it.
- After simmering, turn down the heat and with a fork, carefully check to see if the potatoes are tender. If they are, let the mixture stop bubbling naturally. Once it’s done bubbling, puree it with an immersion blender. If you don’t have one, you can do this with a potato masher, stand up blender or food processor.
- Once it’s blended, stir in yogurt and cream. Simmer it for additional 5-10 minutes before serving.
- Garnish it with desired toppings for serving. Keep any leftovers in a covered container in the refrigerator.
- adapted from A Flavor Journal
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Amount Per Serving: Calories: 317Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 344mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 16g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate