Recipes To Try

Easy Potato Soup (No Cream! No Blender!)

6 servings


45 minutes

total time


2 large shallots

4 garlic cloves

4 medium russet potatoes

4 tablespoons salted butter

6 tablespoons all purpose flour (or gluten free flour)

2 cups vegetable broth

4 cups 2% milk

1 1/4 teaspoons kosher salt

2 teaspoons Old Bay seasoning (purchased or homemade)

Fresh ground black pepper

Topping ideas: Greek yogurt, shredded cheese, thinly sliced chives or green onions, shiitake bacon or coconut bacon, hot sauce


Mince the shallots. Mince the garlic. Peel and dice the potatoes.

In large pot, heat the butter over medium heat. Add the shallots and garlic and cook for 2 minutes. Stir in the flour and cook for 2 to 3 minutes until just starting to brown.

Slowly stir in the vegetable broth, adding it bit by bit and then stirring. Once incorporated add the milk, potatoes, kosher salt, and Old Bay.

Bring to a simmer and cook on low heat for 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.

Remove from the heat. Use potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice! Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk if necessary.

Serve with toppings.


Serving Size




Total Fat

11.1 g

Saturated Fat

7 g

Unsaturated Fat


Trans Fat

0.4 g


33.5 mg


327.1 mg

Total Carbohydrate

34.1 g

Dietary Fiber

1.7 g

Total Sugars

9.9 g


8.7 g

6 servings


45 minutes

total time
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