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ByRosemary
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This Easy Italian Potato Soup is a simple Soup Recipe. So easy and quick to make. Perfect anytime, lunch or dinner. Make it vegetarian/vegan or add some sliced Italian Sausage or Pancetta if you prefer. So good either way!
These days I have been making more soup than pasta. It’s actually pretty chilly here in Italy so a hot bowl of soup is exactly what you need. This Potato Soup was something I used to make a lot when the kids were little and I thought why not make a pot? So glad I did!
Table of Contents
How to make it
In a large pot add the oil and chopped carrot, celery and onion.
Cook until the onion is transparent stirring often so the veggies don’t burn.
Add the potatoes, tomatoes and broth. Bring to a boil, reduce heat, cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, until the potatoes are tender. Serve topped with freshly chopped parsley and or freshly grated parmesan cheese.
The best potatoes for soup should be low in starch and high moisture which means they will hold together better and won’t fall apart when boiled. Potatoes such as Anya, Charlotte, Red Potatoes and Royal Blue to name a few are perfect for boiling or even using in a salad. A medium starch potato such as Yukon Gold will also hold it’s shape in soups.
Should you peal the potatoes first?
It’s up to you, leaving the skin on the potato can give you a different texture and flavour in the soup. I usually peel but it doesn’t matter.
How to make homemade broth
In a large pot add a few pieces of meat or chicken (bone in is also a good idea) or as I did for this recipe I used only vegetables, a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool before using.
Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.
If you prefer you can always use store bought broth, just be careful about adding the salt, store bought can be very salty. It would be best to make the soup and taste for salt after it is cooked.
Can I add meat to the soup?
I kept this soup meat free because I think we eat too much meat, but if you want you can add some cut up Italian sausages, pancetta or even small cubes of stewing beef. Be sure to add the meat to brown with the vegetables at the start.
What to serve with it?
In Italy sometimes soup is served as the “primo piatto” or first plate, then a meat or fish dish is served after. In this case I think a light Frittata would be the perfect accompaniment. If you are looking to serve this Hearty Potato Soup as a main meal then a delicious chunky Bread or Focaccia.
What is the best bread to serve with soup?
Anything from an Italian Bread, or a No Yeast Bread, how about a tasty Beer Bread or even this delicious Sour Dough Bread. Or keep it simple with crackers or cheese crisps.
More Delicious Soup Recipes
Italian Lentil Soup
Easy Italian Fish Soup
Hearty Chickpea Soup
So if you are looking for a new soup recipe to try then I hope you give this Homemade Hearty Potato Soup a try and let me know what you think! Buon Appetito.
This Easy Italian Potato Soup is a simple Soup Recipe. So easy and quick to make. Perfect anytime, lunch or dinner. So good!
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Lunch, Main Dish
Cuisine Italian
Servings 4servings
Calories 320kcal
Print Recipe Pin Recipe
Ingredients
2-3tablespoonsolive oil
½cupcarrot (chopped)(64 grams)
⅓cupcelery (chopped)(35 grams)
⅓cuponion (minced)(43 grams)
4½cupspotatoes (medium cubed)(595 grams)
¾cupcanned pelati tomatoes (chopped)(200 grams)
3cupsvegetable broth(735 grams)
1-2dasheshot pepper flakes or black pepper (if desired)
salt*
½-1teaspoonoregano
½-1teaspoonbasil
This all depends on if you use homemade broth or store bought, I find store bought very salty so I don't add salt. Taste the soup when almost done then adjust for salt.
EXTRAS
3-4tablespoonsfreshly grated parmesan cheese
1-2teaspoonsfreshly chopped parsley
Instructions
In a large pot add the oil and chopped carrot, celery and onion. Cook on medium heat until the onion is transparent about 3 minutes stirring often so the veggies don't burn.
Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender. Serve immediately topped with freshly chopped parsley and or freshly grated parmesan cheese. Enjoy!
Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.
You can start a potato soup recipe with a roux to increase the soup's chances for thickness. A roux consists of equal parts all-purpose flour and butter, plus aromatics such as garlic, onions, or celery, which you sauté for a few minutes to eliminate the raw flour taste.
Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.
The texture of potatoes in soup is crucial. If you prefer a smooth, creamy soup, you may want to cook and even mash the potatoes before adding them to the broth. On the other hand, if you prefer chunks of potato in your soup, adding them raw can give you more control over their texture.
One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.
For the best potato soup thickener, use cream cheese or sour cream. These two dairy products are tangy and smooth, and while heavy cream is a go-to for thickening broths, featured in a number of comforting potato soup recipes, both sour cream and cream cheese have a lot more body.
A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.
How do you prevent potatoes from getting mushy in potato soup? Keeping the skins on the potatoes will help prevent them from getting mushy. Chopping them into larger pieces will also help because the smaller the pieces, the faster they are going to cook.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Potato soup is a family favorite. It is a simple soup that can consist of just potato, milk and butter. This thick and creamy, chunky soup can also consist of other types of vegetables, seasoning and meat. Potato soup can be made in the crock pot or a large pot on the stove.
Bring water to a boil over high heat, then reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes for chopped potatoes and 20 minutes for whole potatoes.
When it comes to food and drink, few can top Italy's stellar reputation. Ask anyone to name their favourite dishes and you can guarantee things like pizza, pasta and gelato soon come tripping off the tongue.
Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Pizza. Besides pasta, pizza is perhaps the most popular and recognized Italian food. Pizza is considered a national symbol representing Italy to the rest of the world, so much so that UNESCO has acknowledged pizza as an Intangible Cultural Heritage of Humanity.
Tuscany is a region in the Northwest side of Italy. There are variations to this soup depending on what's available and in season and other additions like vegetables and beans. While Zuppa Toscana is the common name in the United States, the soup comes from a recipe in Italy known as Minestra di Pane.
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