creamy potato soup

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.

The Ultimate Potato Soup Recipe

bacon

Tablespoons butter (unsalted or salted will work)

yellow onion (chopped (about 1.5 cup 200 grams))

garlic

all-purpose flour (42 grams)

potatoes

chicken broth (945 milliliters)

milk (475 milliliters)

heavy cream (155 milliliters)

½ teaspoon* salt

ground pepper

ancho chili powder**

sour cream (160 grams)

Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

Remove bacon pieces and set aside, leaving the fat in the pot.

Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).

Add garlic and cook until fragrant (about 30 seconds).

Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder.  Stir well.

Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

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.).

Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

Allow soup to simmer for 15 minutes before serving.

Top with additional sour cream, bacon, cheddar cheese, or chives.  Enjoy!

https://www.youtube.com/watch?v=jHq0RXIjAfk

An easy and delicious creamy potato soup recipe that can be made in just one pot!  

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Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Full Printable Recipe: https://sugarspunrun.com/creamy-potato-soup-recipe/

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

Instructions

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

Notes
*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven't used ancho chili powder before, I recommend starting with 1/4 teaspoon and then taste-testing before increasing to 1/2 teaspoon if you like the taste.  
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

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How to Make Potato Soup

Instant Pot Potato Soup from Delish.com is perfect for a cold winter night.

Instant Pot Potato Soup

butter

onion,

garlic,

thyme leaves

russet potatoes, peeled and diced

chicken broth

cornstarch

heavy cream

Kosher salt

black pepper

Shredded cheddar,

bacon,

chives,

My adult son going this recipe and asked me to make it. He helped. The first time we made it I didn't have fresh thyme or garlic. This time we did. Wow! What a difference! This has to be the best potato soup I ever ate! He added salt after it was finished. I'm actually glad it didn't call for salt because we like to add for our own taste. Also adding bacon and cheese to the serving ads salt. I can't eat it, I'm keto, very low carb not he had me try a spoonful. OMG! Delish!

I followed the recipe and got a pot full of broth with diced potatoes floating in it. Here’s how I fixed that: I poured everything into my food processor and blended it all smooth, then doubled the corn starch and blended it some more. Poured it back in the instant pot and pressure cooked it five more minutes.

Made the potato soup tonight turned out EXCELLENT but i had no idea when pressure cooking your potatoes you will not have  same amount of potatoes that you started with turned out very very delicious  i did add a cup or cup and a half of sour cream to my recipe  and turned out really good so i peeled about 6 or 8 potatoes  that i had left 
(Some very small Yukon golds ) and threw them in a pot on the stove and added to the soup we had left next time i will make a lot more potatoes or can anyone tell me what i can do differently next ? Thanks !!

Used regular broth instead of low sodium. This was a huge hit! Everyone went back for seconds and there was nothing left! Will definitely make again.

Mmmm Yes! I of course added some things on my own and put the bacon inside, instead of on top, I also added a bit more than healthy amount of cheddar in the soup as well.😂 But omg so good!

Made it tonight.  The things I changed were I diced up the bacon and cooked it in the pot first.  I removed the bacon, drained the grease out of the pot and then added the butter and onions.  I made sure to scrape up all of the good bacon bits left behind.  After the milk mixture was added and it had boiled for 5 minutes, I added about a cup of shredded extra sharp cheese to the pot. I used unsalted chicken broth so I added some salt and pepper at the end.   Yummm.  Very good.

I generally cook low sodium. Like being addicted to anything (salt, sugar) when you eat less you can REALLY taste the salt in food. I have a hard time eating soup in restaurants because it’s so salty but the average person puts salt on top of salty food. I thought this soup was great. I added a small amount of salt and pepper and between that and the bacon and fresh herbs it tastes great. You can’t please salt addicts unless they’re eating 1800mg in a serving. And I personally think salty food is gross n

This recipe is terrible, as is. The only flavour comes from the bacon And cheese added on top When you serve it!

Looks awful in the video.  Like thick gravy. I wouldn't use the potato masher.

Tasty. I'll agree, you do need to season. I put around a teaspoon of salt and half a teaspoon of pepper while cooking onions. Added a little more pepper and some celery salt after it was done. Makes more like six servings.

Made this soup last night for dinner.  Did not change a thing and thought it was very good.  For the two of us we have 4 meals.  Used my french fry cutter then diced those to make the potatoes 1/2" cubes.  Went very fast during prep and had plenty of potato cubes in the finished soup.  Added very small amount of sea salt at the end.  Sprinkled ground pepper on top when serving.  I will add a small amount of celery salt as others suggested next time to see how it flavors the soup.  Put the remainder in pint jars and froze them for future meals.  I thought it was a really good soup.  I don't have an Instant pot but used my Cuisinart Pressure cooker.  Good recipe, will keep.

I made this tonight with a few modifications.  It was fabulous.

https://streaming.hearstdigitalstudios.com/manual_upload/5845d8a6e694aa218235a880/mp4/Loaded_Potato_Soup_FINAL_FULL_1480972469_4000_hd_v3.mp4

Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.

If You Like Mashed Potatoes, You'll Freak Over This Loaded Potato Soup.

garlic, crushed

L low-sodium chicken stock

milk

tbsp. cornflour

120 mL double cream

Salt

cheddar,

This creamy and decadent loaded potato soup has the warmth and nourishment you crave in cold weather. Don't wait - it's time for homemade potato soup!

Creamy Loaded Potato Soup | Veganized!

tablespoons dairy-free butter

garlic cloves,

leeks (4 cups – white

celery sticks, finely chopped

carrot,

smoked paprika (alternatively use chipotle powder)

all-purpose flour or gluten-free flour

vegetable broth

oat milk

yeast

Salt and pepper,

sour cream

vegan cheese

onions

smoked paprika or chipotle powder

bacon crumbs

Place a large pot over medium heat, melt the butter and sauce the garlic, leeks, celery and carrots until leeks are soft and translucent.

Sprinkle in the smoked paprika, flour and a pinch of salt and pepper, stir until the vegetable are coated and there are no lumps.

Pour in the vegetable broth and bring the ingredients to a boil and then immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon, around 20 minutes. Remove soup from the heat.

Let the soup cool for around 10 minutes, then add the oat milk and nutritional yeast, stir to combine. Taste the soup and adjust seasoning as needed.

Blend the soup using an immersion blender or countertop blender. Blend the soup to your desired consistency.

Creamy potato soup: blend the soup until smooth.

Half smooth/half chunky creamy potato soup: blend half of the soup until smooth.

Chunky creamy potato soup: blend a quarter of the soup or don&#8217;t blend at all!

If you used a countertop blender, return the blended soup to the pot, stir to combine (if the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved). Reheat if needed. 

Serve the soup hot, loaded with your favorite toppings (dollop of vegan sour cream, sprinkle of grated vegan cheese and green onions/chives, a pinch of smoked paprika/chipotle powder and tempeh crumbs). Feel free to use all or some of these toppings! Enjoy!

This Vegan Potato Soup is the ultimate comfort food—a plant-based twist on a classic recipe that is just as rich, creamy, and satisfying as the traditional! Gluten-Free.

The BEST Vegan Potato Soup

dairy-free butter

yellow onion, diced

nutritional yeast

smoked paprika

black pepper,

(30 g) chickpea flour*

(470 ml) vegetable broth

(470 ml) full-fat coconut milk

(680 g) Yukon gold potatoes, diced

(35 g) dairy-free cheddar cheese (optional –

salt,

chives

Sauté Aromatics

Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any &#8220;brown bits&#8221; off of the bottom of the pan with a wooden spoon &#8211; this adds flavor!

Simmer

Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.

Make it Creamy: 

Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 &#8211; 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.

Devour: 

transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

You&#x27;ll love how creamy Instant Pot cauliflower potato soup is, with fewer carbs than a traditional creamy potato soup but oh, so delicious!

Instant Pot Cauliflower Potato Soup

onion (about ½ onion)

Yukon gold potatoes,

(16 ounces) frozen cauliflower florets,

chicken stock

2% milk

salt

garlic powder

pepper,

cheddar cheese,

parsley onions

Heat Instant Pot using the Sauté function. Add...

Heat Instant Pot using the Sauté function. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove the bacon and set it on a paper towel to drain. Reserve bacon pieces for garnish.

Add onion to the pot and sauté, stirring...

Add onion to the pot and sauté, stirring occasionally, until it becomes soft and translucent, about 3 minutes. Stir in 1 cup broth and scrape the bottom of the pot to deglaze, removing all browned bits. Turn off Instant Pot.

Add potatoes, cauliflower, remaining chicken stock, milk, salt,...

Add potatoes, cauliflower, remaining chicken stock, milk, salt, pepper, and garlic powder. Attach lid and securely seal, making sure valve is in “sealing” position. Switch the Instant Pot to the Pressure Cook -- High Pressure setting. Set the timer for 10 minutes. It will take about 10 minutes to come to pressure.

When the Instant Pot finishes cooking, release the...

When the Instant Pot finishes cooking, release the pressure manually.

Use an immersion blender to blend the soup...

Use an immersion blender to blend the soup to the desired consistency, or transfer it in batches to a blender to puree. Taste and add additional salt, pepper, or garlic powder, if desired.

Stir in cheddar cheese until melted. Garnish with...

Stir in cheddar cheese until melted. Garnish with reserved bacon, additional cheese, parsley or green onion.

Keep soup warm for up to 1 hour...

Keep soup warm for up to 1 hour using the “keep warm” setting on the Instant Pot.

All your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon with this recipe from Delish.com. 

Loaded Baked Potato Soup

c. all-purpose flour

c. whole milk

Potatoes,

kosher salt

c. shredded Cheddar,

c. thinly sliced scallions,

sour cream,

Flavor was good, but we thought it was too thick. Luckily I watched the video, though, because the directions say nothing about mashing the potatoes after they're cooked...

Really good & really easy to make!  So thick I turned my soup mug upside down & it stayed put!

Made it for the first time last night and I will definitely be making again. Didn’t use scallion or sour cream (no one in the family likes them) Also used turkey bacon cause I don’t get pork.

I've made this a few times, it's really, really good!

You will love how hearty and filling this Potato Soup recipe is. All you need are a few simple ingredients to make. It&#039;s so simple but loaded with flavor!

Potato Soup

bacon (chopped (about 8 ounces 225 grams))

onion

all-purpose flour ((30 grams))

chicken broth ((960 milliliters/907 grams))

milk ((360 milliliters))

heavy cream (room temperature (240 milliliters))

sour cream (room temperature (120 grams))

cheddar cheese

chives onion

Place the bacon in a large Dutch oven. Cook over medium-high heat, stirring frequently until crisp, about 12 minutes. Using a slotted spoon, remove the bacon pieces and drain on a paper-towel-lined plate, leaving the drippings in the pot. Set aside. Reduce the heat to medium.

Remove and reserve half of the bacon drippings. Add the onion and garlic. Cook until the onion turns translucent, about 5 minutes. Stir in the potatoes. Cook for 5 minutes, stirring occasionally. Add some reserved bacon drippings if the potatoes start to stick. Sprinkle in the flour and cook, stirring frequently for 2 minutes. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot with the spoon to loosen any stuck-on flour or vegetables.

Add the milk, salt, and black pepper. Bring to a simmer. Reduce the heat just high enough to maintain a low simmer, low to medium-low. (Try to keep it from boiling hard.) Partially cover and continue simmering until the potatoes are very tender, about 40 minutes. For a thicker and less chunky soup, mash the potatoes with the back of a spoon or a potato masher to your desired consistency. Stir in the cream and sour cream. Taste and add more salt and pepper, if desired. Serve immediately topped with sour cream, cheese, chives, and cooked bacon.

This Creamy  Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl that&#39;s quick and easy to make. A simple recipe perfect for a cold day.

Creamy Loaded Potato Soup

bacon (thick cut)

onion (chopped)

garlic (minced)

basil (dried)

oregano (dried)

salt (or

½ teaspoon pepper (or

all-purpose flour

chicken broth (low sodium

half and half

green onions

Cook the potatoes:

Add the cubed potatoes to a pot of salted boiling water and cook until fork tender, about 15 minutes. You can alternatively bake them in the oven at 425°F for about 45 minutes until fork tender.

Cook the bacon:

Cook the bacon until crisp, then crumble into small pieces or cut it first into small pieces then fry. Transfer the bacon to a plate lined with paper towels. Reserve 2 tbsp of the rendered bacon fat and discard the rest.

Sauté veggies:

In a large Dutch Oven or soup pot add the bacon fat and onion; cook the onion until soft and translucent, should take about 5 minutes. Add the garlic and cook for another 30 seconds until aromatic. Stir in the dried basil, oregano, salt and pepper.

Make the soup:

Sprinkle the flour over the veggies and stir. Cook for about one minute to get rid of the raw flour taste. Add the chicken broth a cup at a time, stirring to remove any of the lumps as necessary. Once all the broth has been added, add in all the heavy cream. Bring to a boil.

Finish the soup:

Add the cooked potatoes and cook for another 10 minutes over medium-low heat, stirring occasionally. The soup should thicken nicely. Stir in half the bacon bits and reserve the other half for topping over the soup. Taste for seasoning and adjust as necessary.

Serve and add toppings:

Spoon into bowls, top with remaining bacon and load it up with your favorite toppings.

https://content.jwplatform.com/videos/9HYunY6h.mp4

This Creamy Potato Soup is smooth, creamy, and delicious. It can only be described as serious comfort food in a bowl that’s quick and easy to make. A simple recipe perfect for a cold day.

Creamy Potato Soup

Enjoy this warm, hearty dish with creamy potatoes, bell pepper, and smoky chorizo. Serve with a side of crusty bread for a bowl of soul-soothing comfort.

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