Two Potato Soup
A creamy, comforting potato soup blending sweet and regular potatoes with subtle nutmeg and leek flavors, perfect for cozy dinners or as a warm starter.
Ingredients
Instructions
- Trim the leek, cutting off all but 1 inch or so of green.
- Rinse the leek under running water to remove all sand between leaves, then chop finely.
- In a 2 1/2 quart microwave-safe bowl, melt the butter.
- Add the chopped leek and cover with vented plastic wrap.
- Microwave on High for 3 to 5 minutes until the leek is tender.
- Stir in the chicken broth, both potatoes, pepper, and ground nutmeg.
- Cover with vented plastic wrap and microwave on High for 15 to 18 minutes or until the potatoes are tender.
- Transfer the mixture to a blender and process until smooth.
- Return the pureed soup to the bowl and stir in the milk.
- Cover and microwave on High for 1 to 3 minutes until heated through.
- Stir once to combine and serve.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're looking for a vegan option, substitute the butter with olive oil and use vegetable broth instead of chicken broth. You can also add some cooked bacon bits for a smoky flavor or a sprinkle of cheese on top for extra richness. Always taste and adjust seasonings before serving.
Serving Suggestions
This two potato soup is delicious on its own, but you can enhance the meal by serving it with a side salad or crusty bread for dipping. Pair it with a light white wine or iced tea for a refreshing complement. For a heartier option, serve alongside marinated drumsticks or a simple grilled cheese sandwich.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in intervals, stirring occasionally, until heated through. If the soup thickens upon cooling, you can add a splash of milk or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Two Potato Soup contains roughly 1195 calories, with 9g protein, 86g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (30% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes in this recipe?
Absolutely! While the recipe calls for regular and sweet potatoes, you can experiment with Yukon Gold or red potatoes for a different flavor and texture. Just ensure they are cut to the same size for even cooking.
Is it possible to make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe, let it cool, then store it in the refrigerator. When ready to serve, reheat gently on the stove or in the microwave, adding more milk if needed to adjust the consistency.
Can I freeze the two potato soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm on the stove, adding a little milk to restore creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).