This is probably the easiest potato soup you’ll ever make and is made up of the fewest ingredients.
Potato Soup Any Time of Year?
No matter the time of year, this is one of my go-to dinners because I ALWAYS have these ingredients on hand to make them.
What household that loves to cook doesn’t have potatoes, an onion, dried parsley, milk and salt and pepper on hand at all times? I mean we did go through the grocery shopping craze at the beginning of the pandemic last year, but since the stores have been restocked, these ingredients are pretty much a must at all times.
What Makes This “German Potato Soup”?
Without getting too far in the details, my grandma or Oma on my mom’s side of the family grew up in Nazi Germany. Contrary to my olive-toned skin, brown eyes and brown hair, she was the standard fair skinned, blonde hair and blue-eyed German kid growing up in the poorest of poor times in Germany. Her dad was stationed as a German soldier out of the country and her mom did what she could to provide for her and her two brothers.
Oftentimes they didn’t have much other food on hand other than potatoes, onion and some spices (if they were lucky). Milk was a rarity so you can even substitute water in this recipe if you don’t have milk on hand. Her mom, my great grandmother would make this for dinner for the kids and the recipe has been passed down in our family ever since. Hence, my family calling it German Potato Soup.
Substitutions & Toppings
As I mentioned above in my brief family history, you can substitute water instead of milk, although, I wouldn’t necessarily recommend it unless you know, desperate times. I often use almond milk as a healthier substitute though for this recipe as well.
Also, if you’re one of those people that has fresh herbs on hand at home, by all means, use the fresh parsley to make this soup even more flavorful! I just can’t get through the parsley fast enough and feel terrible letting it go to waste so I use dried parsley in the soup.
For toppings, I love adding shredded cheddar cheese, green onion and bacon on this soup. Top it however you’d like!
Storage & Reheating
Store in an airtight container for up to 3-4 days in the refrigerator. Before reheating, the water from the potatoes may separate some from the soup. Stir it before microwaving on 30 second intervals, stirring in between. If the soup has become too thick, add a little splash milk or almond milk to it to ensure the consistency is more souplike than mashed potato like.
Ingredients
- 6-7 large Idaho potatoes – peeled and cubed
- 1 white onion – diced
- 2 tbsp parsley
- Few shakes of salt and pepper, to taste
- ¾ c milk
Instructions
- Place cubed potatoes, diced onion, parsley, salt and pepper in a large soup pot. Fill the pot with water until all ingredients are covered and there is an extra inch or so of water on top.
- Bring water to a boil on stove top over high heat. Continue boiling water and stirring every few minutes until potatoes are tender.
- Turn the burner off and drain about 80-90% of the water into the sink once the potatoes are cooked. Note, if you accidentally drain too much water, it is okay…you can always add more milk to create the perfect soup texture. I recommend using the lid to the pot and having a slight opening for water to get through when dumping over the sink as opposed to a strainer since you want a little liquid to remain.
- After most of the water is drained, return to the warm burner and add milk.
- Using a potato masher (or a large spoon if you don’t have a masher), mash the potatoes until all the potatoes are mashed and of similar consistency.
- Leave on the burner for a few minutes and continue stirring so the milk warms up to the temperature of the rest of the soup. If you prefer a thinner soup, continue adding a little milk until your ideal soup texture is desired.
- Serve in soup bowls and add your favorite toppings.
