Potato Soup Recipe

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Prep: 30min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g

Ingredients:

• 6 strips (uncooked) bacon (cut into small pieces)
• 3 Tablespoons butter (unsalted or salted will work)
• 1 medium yellow onion (chopped (about 1.5 cup/200g))
• 3 large garlic cloves (minced)
• ⅓ cup all-purpose flour ((42g))
• 2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg))
• 4 cups chicken broth ((945ml))
• 2 cups milk ((475ml))
• ⅔ cup heavy cream ((155ml))
• 1 ½ teaspoon* salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder**
• ⅔ cup sour cream ((160g))
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Instruction:

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Potato Soup Recipe

Potato Soup Recipe – My Grandmother Verdie’s Potato Soup recipe makes an old-fashioned, easy, comforting soup recipe. Made with 5 ingredients and no heavy cream!

Prep: 5min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 171 kcal, Carbohydrate 18 g, Protein 5 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 24 mg, Sodium 100 mg, Fiber 2 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 pounds (about 6 medium) Russet potatoes (scrubbed, peeled, and chopped)
• water
• 3 cups whole milk
• 4 tablespoons butter
• salt and pepper to taste

Instruction:

1. Cover potatoes with water in a large soup pot.
2. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.
3. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes.
4. Remove from heat and ladle into soup bowls.
5. Serve with salt and pepper to taste.

Perfect Potato Soup

Ree Drummond’s easy potato soup recipe isn’t too creamy or lumpy, and is packed with flavor. Find out how to make it here, and serve it for lunch or dinner.

Prep: 10min

Total: 30min

Yield: 12 serving(s)

Ingredients:

• 6 slices thin bacon, cut into 1-inch pieces
• 1 whole medium onion, diced
• 3 whole carrots, scrubbed clean and diced
• 3 stalks celery, diced
• 6 whole small russet potatoes, peeled and diced
• 8 c. low sodium chicken or vegetable broth
• 3 tbsp. all-purpose flour
• 1 c. milk
• 1/2 c. heavy cream
• 1/2 tsp. salt, more to taste
• Black pepper, to taste
• 1/2 tsp. Cajun spice mix
• 1 tsp. minced fresh parsley
• 1 c. grated cheese of your choice

Instruction:

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
4. Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (Note: Use caution when blending hot soup; if possible, allow the soup to cool before blending.) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Creamy Potato Soup Recipe

This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I’ve ever had. And it only takes about 30 minutes to make!

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 273 kcal, Carbohydrate 27 g, Protein 7 g, Fat 16 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 43 mg, Sodium 759 mg, Fiber 2 g, Sugar 8 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
• 1 cup diced carrots (about 2 large )
• 1 clove garlic (mashed and diced)
• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor is great)
• 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
• 1 teaspoon kosher salt
• 1/2 cup butter (one stick)
• 1/2 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups milk (whole milk is best)
• cheddar cheese
• chopped green onions
• chopped parsley

Instruction:

1. Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don’t sweat it that’s fine.
2. Peel the carrots and dice about the same size as the potatoes. Add to the pot.
3. Smash and mince 1 clove of garlic and add to the pot.
4. Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
5. Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don’t have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
6. Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
7. Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
8. Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
9. Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
10. Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don’t be like that.
11. Once all the milk is added, keep stirring often so the bottom doesn’t scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
12. Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
13. Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
14. Store leftovers in the fridge for up to 5 days. Don’t freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn’t that be a thing anyway?

Amazing Potato Soup Recipe

FAQ

What makes potato soup thick?

What is potato soup broth made of?

What potatoes are best in soup?

Why does my potato soup taste bland?