Red Potato Soup

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 1x



  • 1 small yellow onion
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 2 pound red potatoes
  • 3 cup vegetable broth
  • 1 cup milk
  • 1/2 cup Parmesan cheese


  1. In a large stockpot heat olive oil over medium heat. Add onions and garlic, saute for five minutes or until onions are tender and translucent. Add diced potatoes, broth, and enough water to make sure the potatoes are covered. Continue to let cook until potatoes are soft- about 20-25 minutes.
  2. Remove pan from heat. Using an immersion blender (or food processor-working in batches) puree the mixture until there are small chunks of potatoes left. Return to stove, add cheese and milk (add only the amount you want to thickness desired.) Bring mixture back up to a hot temperature (only took a couple of minutes.) Serve with croutons and extra cheese.