Creamy Potato Soup

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Cream of Potato Soup is thick, creamy, cheesy, and oh so delicious. We have prepared a variety of vegetarian and light soups that can be customized to suit your own needs.

Potato soup is a classic comfort food that’s perfect for cold nights. You can eat it as is or add toppings for extra flavor, including shredded cheese, sour cream, bacon, and chives, which are all popular choices. You can even choose to leave the soup with the potato cubes, or puree everything for a smooth, creamy potato soup.

We have always had high requests for potato soup. It can’t just be good, it has to be amazing. So we went through trial and error and thought and thought until this recipe was perfect! And behold: the potato soup was as good as we remembered. The elastic waist pants are highly recommended for this meal, because you can’t stop with a bowl.

Soup Variations:

We love how easy it is to customize this soup. Don’t like bacon? Omit it entirely or substitute diced or cubed ham. Melt the butter first, add the onions and fry. If using, add the ham during the last few minutes of cooking the onions.

Looking for a lighter version of soup? Simply omit the flour. You can thicken the soup by blending enough to thicken it with an immersion blender or a regular blender (with a vented lid). Leave it as you like.

Can Cream of Potato Soup be Vegetarian?

Yes! Depending on your level of vegetarianism, you can omit the bacon and keep the rest of the recipe. If you also avoid chicken stock, you can use vegetable stock instead.

Potato Options:

We prefer the Yukon Gold potatoes in this soup. Red potatoes would work too. We know many people who buy potatoes in bulk and most of the time they are russet. If you stick to russet potatoes, just know that your soup will be more starchy, and you should definitely peel the potatoes first.

Potato soup in a large soup pot with a spoon in it.

Storage and Reheating Instructions:

Store soup in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stove over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious soup recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Creamy potato soup served in a white bowl.

Cream of Potato Soup is thick, creamy, cheesy, and oh so delicious. We have prepared a variety of vegetarian and light soups that can be customized to suit your own needs.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • 1 pound thick cut bacon diced
  • 1 Moderate yellow onion diced
  • 2 tablespoon butter
  • 4 clove minced garlic
  • 1/3 cup all purpose flour
  • 4 cup low sodium chicken broth
  • 2 cup milk
  • 2 pound Yukon Gold Potatoes cut into pieces
  • 3 Ribs Celery cut into pieces
  • 1 cup sour cream
  • 1 tablespoon fresh chopped tarragon or 1 teaspoon dry
  • 1 teaspoon Salt or tasting
  • 1/2 teaspoon White pepper
  • 1/2 cup shredded cheddar cheese (optional)
  • 1 tablespoon chopped chives (optional)

instruct

  • Heat a large stockpot over medium heat. Add diced bacon and cook until crisp, stirring occasionally. Remove crispy bacon with a slotted spoon and transfer to a plate lined with paper towels and set aside. Remove excess bacon grease from skillet, leaving only 1 tablespoon of grease in pan.

  • Return pot to medium-high heat. Add the onion and sauté for 7 minutes, until the onion is soft and translucent. Add butter and garlic and stir until butter melts. Stir in flour and cook for another 2-3 minutes.

  • Slowly pour in chicken broth and milk. Add celery and potatoes and bring to a simmer. Reduce heat to medium-low and continue to simmer until potatoes are tender and tender, about 15 minutes.

  • Once the potatoes are soft, add the sour cream and tarragon. Season with salt and pepper.

  • Served piping hot topped with cooked bacon, chives and a dollop of sour cream.

notes

Looking for a lighter version of soup? Simply omit the flour. You can thicken the soup by blending enough to thicken it with an immersion blender or a regular blender (with a vented lid). Leave it as you like.

Calories: 695kcal | carbohydrate: 43G | protein: twenty threeG | fat: 48G | Saturated fat: twenty oneG | cholesterol: 98mg | sodium: 1120mg | Potassium: 1222mg | fiber: 4G | sugar: 8G | Vitamin A: 770unit | Vitamin C: 34mg | calcium: 259mg | iron: 3mg

Potato Soup