When inviting me to write this post, you probably would not have imagined it would contain such simple ingredients, but here we are. You see, I’ve been searching for a simple yet tasty recipe for homemade creamy potato soup and while it took me several tries to come up with something I was happy with, the end result was worth it. In addition to being super easy to prepare, this soup is also super simple to make and full of healthy ingredients.

Hot weather and cold nights make me crave this soup. I have tried many potato soups and this one is by far the best. So easy to make, yet the flavors are so rich and tasty. We always have it on cool nights when the heat has made it too much to cook.

Creamy potato soup is a staple for my family and friends. It’s a wonderful dish that’s easy to make and taste great. I’ve tried many versions of potato soup over the years and this recipe combines my favorites.

 

If you’ve read my blog before, you’ll know how much I love cooking soup. Maybe it’s because I’m a millennial, but I find cooking soup to be very satisfying. Perhaps you’re wondering to yourself, “How lame can she be?” when you read this. The final result is incredibly wonderful, regardless of how you approach cooking soup. I’ve decided to share my Soup with Creamy Potatoes (Easy Creamy Potato Soup) with you, and I’m very pleased with how it came out!

Here’s how to prepare a simple potato soup.

Making a roux is the first step in any creamy, richer soup. In a pan, combine equal parts flour and butter (equal weights, to be exact). Cook until the butter has melted, then add the flour. Cook until the flours are fully cooked and there is a little nutty fragrance. I also mix my roux on a frequent basis since it may quickly burn. Then whisk in the milk, crème, and stock until the mixture thickens.

This is a simple method for thickening soups and achieving a silky creamy feel. It’s possible to add flour straight to the soup, but it won’t thicken as fast, and if the soup isn’t heated completely, the flour will be uncooked or clump together into paste lumps. Another option is to make a slurry using cornstarch, which works just as well and eliminates the need for more butter.

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To create a loaded baked potato soup, follow these instructions.

If you really want to go all out and turn this potato soup into a loaded baked potato soup, just add more toppings. The basic soup recipe will remain the same, but feel free to top it with sour cream, cheddar cheese, and scallions. A little excess won’t harm the soup; in fact, it’ll probably improve it!

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Keep in mind that not all potatoes are made equal when it comes to making soup. Because red potatoes have a waxy texture, they should not be used in soup. When overworked or crushed, some types may develop a glue-like consistency. Use russet potatoes for consistently good outcomes.

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Make a note of this recipe and pin it or bookmark it! Please let me know if you enjoyed it or if you have any queries in the comments area below.

Additional Soup Recipes

  • Corn Chowder from New England
  • Soup with Creamy Chicken Gnocchi
  • Soup with Homemade Chicken Noodles
  • Soup with Roasted Cauliflower
  • Soup for an Italian Wedding
  • Soup with French Onions
  • Soup with Broccoli and Cheddar

 

easy creamy potato soup

Easy Creamy Potato Soup

 

Michelle Boulé is a French actress.

 

Cold weather may be a drag, but it doesn’t have to be with this wonderful handmade Easy Creamy Potato Soup. It’s also topped with bacon!!

 

5 out of 7 votes

 

Recipes to Pin

 

 

 

15-minute prep time

45 minutes to prepare

1 hour total time

 

 

 

Appetizer Course

American cuisine

 

 

6 servings

calorie count: 528 kcal

Equipment

 

 

Spoon Made of Wood

 

Knife of a Chef

 

Saucepan

 

Dutch Oven Lodge

Ingredients

 

 

StandardMetric in the United States

 

1x2x3x

  • Optional: 12 pound bacon
  • 2 tbsp Extra Virgin Olive Oil
  • 1 diced yellow onion
  • 3 celery stalks, diced
  • 3 minced garlic cloves
  • 3 tablespoons butter
  • a quarter cup of flour
  • 8 cups chicken broth (low sodium)
  • 1 quart of heavy cream
  • 1 pound peeled and diced russet potatoes
  • 1 whole fresh hot pepper, stem removed
  • 1 thyme thyme thyme thyme th
  • Salt
  • Pepper
  • Optional: chives

 

Instructions

 

 

  • Cook bacon until it reaches the desired level of doneness. To drain fat, remove from pan and put on paper towels. Remove from the equation.

  • In a large dutch oven, combine the On a medium-high burner, heat the olive oil. Combine the onion, celery, and garlic in a large mixing bowl. Cook until the vegetables have softened.

  • Cook, stirring constantly, until the butter has melted and the flour has cooked. 

  • Stir in the chicken broth and heavy cream, ensuring sure there are no clumps in the flour mixture. Bring potatoes, thyme, and hot pepper to a boil, then cover and cook for 20 minutes, or until potatoes are tender.

  • Thyme should be removed. Using a potato masher or an immersion blender, mash 12 of the potatoes in the broth. If the soup hasn’t thickened to your liking yet, add a cornstarch slurry and simmer until thickened, uncovered.

  • Season with salt and pepper to taste. Serve with crumbled bacon and fresh chive on top of the soup. Enjoy!

Nutrition

 

calorie count: 528 kcal 25g carbohydrate 14 g protein 42 g fat 19g Saturated Fat 94 milligrams of cholesterol 431 mg sodium 775mg potassium 1 gram of fiber 2 g sugar 865 IU Vitamin A 7.3 milligrams of vitamin C 67 milligrams of calcium 1.8 milligrams of iron

 

 

 

Easy creamy potato soup is the key word.

 

 

When temperatures start to fall and the days get shorter, I start to crave soup. I know adults love soup, but I’m not sure why. Maybe it’s the warm chowder on a cold winter’s day, or maybe it’s the umami fullness that a great soup provides. Or maybe it’s the on-tap, endless supply of leftovers. Whatever the case, I love soup in all forms. This easy creamy potato soup is great for a meal when you want something filling but not heavy. It makes use of all the best parts of the potato without any of the best parts, since the chives and cilantro are optional. The creaminess comes from pureed roasted garlic and a touch of heavy cream. ~~. Read more about plain potato soup and let us know what you think.

Frequently Asked Questions

What is the best thickener for potato soup?

Potato flakes, potato flour, or potato starch.

What potatoes are best for potato soup?

Potatoes are best for potato soup when they are peeled and cubed.

How do you thicken up potato soup?

You can thicken up potato soup by adding more potatoes, cream, or milk to the soup.

Related Tags

This article broadly covered the following related topics:

  • easy creamy potato soup recipe
  • potato soup
  • potato soup easy
  • potato soup with bacon
  • slow cooker potato soup without chicken broth