Easy Yummy Cream of Potato Soup

Cream of potato soup that uses the starchy potato cooking water as its broth, which is the kind of frugal, smart move that makes a 5-ingredient soup taste like it had a richer pedigree. Twenty minutes from cold pot to first spoonful, with the kind of silky, comforting body that says cold-weather supper.

Boil potatoes and a clove of garlic together until fork-tender, then mash everything right in the pot before pouring in the potato water and a cup of sweet cream. Bring it back to a gentle boil and you can either serve it rustic and chunky or run an immersion blender through it for a smooth, creamy finish. The garlic mellows as it cooks, but if you want a sweeter base, swap in a small onion instead.

Top each bowl with crumbled bacon, sliced scallions, and a dollop of sour cream.

Kitchen Tips

• Save every drop of the potato cooking water. The starch is what gives this soup its body without needing flour or roux.
• Use Yukon golds for the silkiest texture. Russets work but turn out fluffier and slightly grainy.
• Warm the cream in a separate pot before adding it. Cold cream poured into hot soup can curdle.
• For extra depth, brown a tablespoon of butter in the pot before adding the mashed potatoes back in.

Variations

• Swap half the cream for sharp white cheddar to turn it into a baked-potato-soup style bowl.
• Add a teaspoon of smoked paprika and a pinch of cayenne for a smokier, warmer version.
• Stir in a handful of frozen corn or chopped roasted leeks during the last few minutes.