Basic cooking method



As can also be said of mash with vegetables, there are also many, many recipes for potato soup. We give you a basic cooking method below, but also a few simple variations.

Potato soup


  • 500 g potatoes
  • 800 ml water
  • 1 stock cube (vegetable or chicken)
  • 200 ml single cream You may opt for the alternative:
    • 200 ml single cream light,
    • 125 grams crème fraîche, or
    • 125 grams crème fraîche light
    • or use a vegetable-based alternative if you do not want to use milk
  • 2 cloves of garlic
  • pepper
  • salt
  • 2 tablespoons olive oil

Method of cooking

  • Scrub or peel the potatoes
  • Cut the potatoes into cubes
  • Finely chop the garlic or use a garlic press
  • Heat 2 tablespoons olive oil in a large soup pan
  • Sauté the potatoes for 1 minute, then add the water
  • Wait until the water comes to a boil and then add the stock cube
  • Allow the potatoes to boil for approx. 20 minutes until they are thoroughly cooked
  • Use a hand blender to puree the potatoes until you have a lovely and smooth creamy soup
  • Season to taste with pepper and salt.


The possibilities are endless; the steps below alone will give your potato soup a serious upgrade:

  • Finely chop 1 large onion and add it with 1 teaspoon of thyme to the potatoes in the pan as you sauté them
  • After you puree the potatoes, also add about 30 grams of shredded 48+ cheese and 3 tablespoons of truffle along with the light cream and mix well


Jac van den Oord - Floury cooking potatoes for making potato soup

Can also be made with…

Use creamy texture potatoes when making soup. As the potatoes are mixed into the soup with a hand blender after boiling, you will want to use potatoes with a loose structure, so they fall apart somewhat once cooked. A few creamy texture potato varieties are: Frieslander, Melody, Eigenheimer, Doré, Première and Santé.

Tip! Portion size

When serving the soup as a first course or as a lunch dish, we recommend a portion size of 250 ml per person: this corresponds to the average soup plate/bowl. If the soup is to be the main course, then you should observe larger portions: 400 to 500 ml of soup per person, in general.

More with this basic cooking method…