Can I use a different type of potato?

Yes. Baking potatoes give a fluffy texture that helps the soup turn creamy, but Yukon Golds also work well and will make the soup a little richer and more buttery.

Can I make this soup thicker or thinner?

To thicken it, use a little more flour in the roux or reduce the added milk slightly. To thin it, add more chicken stock or milk until it reaches the texture you like.

Can I make it ahead of time?

Yes. Potato soup usually reheats well, though it may thicken as it sits. Reheat gently on the stove and add a splash of stock or milk if needed.

Can I freeze this potato soup?

You can freeze it, but dairy-based potato soups can separate slightly when thawed. For the best texture, freeze before adding the milk if possible, then stir in the milk after reheating.

What can I use instead of fresh dill?

Fresh dill gives the soup its brightest flavor, but you can use dried dill in a smaller amount or substitute chives or parsley for a different herb finish.

Do I need an immersion blender?

No. This recipe is meant to be creamy from the roux and the cooked potatoes, not fully puréed. If you want a smoother soup, you can blend part of it, but it is not required.

Recipes

Easy Potato Soup

Name: Easy Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Approximately 6 servings
Cuisine: North American
Ingredients: 2 quarts chicken stock (I use homemade); 4-5 baking potatoes, peeled and diced; 1/2 stick (2 ounces) butter; 1 medium sweet onion, small dice; 2 cloves garlic, chopped; 2-3 tablespoons flour; 1/4-1/2 cup milk; to taste, The Spice House salt; to taste, The Spice House pepper; to taste, fresh dill; for garnish, shredded cheddar cheese