Craving a comforting bowl of potato soup but short on time? This recipe uses instant potatoes to deliver a creamy, delicious soup in a fraction of the usual cooking time. Perfect for busy weeknights, this recipe is surprisingly flavorful and satisfying, proving that convenience doesn't have to compromise taste.
Why Use Instant Potatoes for Soup?
Instant potatoes offer a significant advantage: speed. They eliminate the lengthy process of peeling, chopping, and boiling regular potatoes. This makes them ideal for quick meals without sacrificing the creamy texture you expect from a good potato soup. While some purists might prefer the taste of freshly boiled potatoes, the convenience of instant potatoes is undeniable, especially when you're pressed for time.
Ingredients for Creamy Instant Potato Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk or cream (for extra richness)
- 1 cup instant mashed potato flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Optional toppings: bacon bits, chives, shredded cheese
Instructions: A Step-by-Step Guide
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. This step builds flavor and depth in your soup.
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Add Broth and Seasonings: Pour in the chicken broth, milk (or cream), salt, pepper, garlic powder, and onion powder. Stir well to combine.
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Incorporate Instant Potatoes: Gradually whisk in the instant potato flakes, ensuring there are no lumps. Continue to whisk until the potatoes are fully dissolved and the soup begins to thicken.
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Simmer and Adjust: Bring the soup to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed. You might want to add more salt, pepper, or garlic powder depending on your preference.
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Serve and Enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as crispy bacon bits, fresh chives, or a sprinkle of shredded cheddar cheese.
Frequently Asked Questions (FAQs)
Can I use different types of instant potatoes?
Yes! While the standard instant mashed potato flakes work perfectly, you can experiment with different flavors, such as creamy garlic or herb-and-butter instant potatoes. These will add an extra layer of flavor to your soup.
How can I make this soup thicker or thinner?
For a thicker soup, add a bit more instant potato flakes or even a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). For a thinner soup, add more broth or milk.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
What other vegetables can I add?
Feel free to add other vegetables like diced potatoes (if you have time!), peas, green beans, or corn. Adding cooked diced ham or sausage can also create a heartier soup.
Is this soup suitable for freezing?
While freezing is possible, the texture of the instant potatoes might slightly alter after thawing. It's best enjoyed fresh or within a few days of making it.
This quick and easy instant potato soup recipe is a perfect weeknight meal that's both delicious and surprisingly sophisticated. The creamy texture and comforting flavors will warm you up on a chilly evening, proving that even the simplest recipes can be extraordinary. Enjoy!
