A 15-minute creamy potato soup made with canned potatoes and pantry staples. Budget-friendly, comforting, and easily customizable with just four main ingredients.
Prep5 mins
Cook10 mins
Serves4
Ingredients
1 tablespoon olive oil or butter
1 large onion, chopped
2 (15-ounce) cans peeled whole potatoes, drained
3 cups chicken or vegetable broth
1/2 cup heavy cream or half-and-half
1 teaspoon dried thyme
Salt and pepper, to taste
Chives or parsley for garnish
Instructions
In a 2-quart pot, warm the oil or butter over medium heat. Add the chopped onions and cook, stirring frequently, until softened and translucent, about 3 minutes.
Add the drained canned potatoes and broth. Bring to a simmer and cook until the potatoes are heated through, about 5 minutes. Use a potato masher or immersion blender to partially blend the soup for a creamy texture with some chunks.
Stir in the heavy cream and thyme. Season with salt and pepper to taste. Simmer for 2 more minutes, then ladle into bowls and garnish with chives or parsley.
