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.

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

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot.&nbsp;

Instant Pot Loaded Potato Soup (with a slow cooker version)

butter

onion, (diced)

garlic, (minced)

chicken broth

can/box cream of chicken soup ((I prefer Pacific Foods brand))

salt ((or more/less to taste))

black pepper

milk

flour

cheddar cheese ((I use sharp cheddar))

bacon ((cooked and chopped))

green onions

cheddar cheese

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.

Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.

Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.

Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

https://embed.mediavine.com/videos/f0umxrlkuqcf0x22zgtr

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!

Instant Pot Loaded Potato Soup

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!

Potato Soup Recipe

(about 6 medium) Russet potatoes (scrubbed, peeled, and chopped)

water

salt and pepper

Cover potatoes with water in a large soup pot.

Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain.

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.

Remove from heat and ladle into soup bowls.

Serve with salt and pepper to taste.

A rich and hearty blended soup filled with cauliflower, potato, cheddar cheese, and cream, and seasoned with rosemary and thyme.

Slow Cooker Creamy Cauliflower Soup

cauliflower florets

baby potatoes

yellow onion, (chopped)

vegetable broth or chicken broth

garlic powder

onion powder

thyme

rosemary

½ teaspoon sweet or smoked paprika

¼ teaspoon chili powder, (or to taste)

nutmeg

heavy cream, (Half & Half will also work,

salt, (or to taste)

black pepper, (to taste)

cheddar cheese, (for garnish)

green onions, (for garnish)

Chopped fresh parsley, (for garnish)

To the insert of your slow cooker add cauliflower florets, cubed potatoes, onions, broth, garlic powder, onion powder, thyme, rosemary, paprika, chili powder, and nutmeg; stir to combine.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.

Remove cover; pour soup into a blender or a food processor in batches, and blend until smooth. You can also use an immersion blender.

Return blended soup to the slow cooker and stir in heavy cream, butter, salt, and pepper; stir until well blended. Taste for seasonings and adjust accordingly.

Ladle soup into bowls and top with shredded cheddar cheese, green onions, and parsley.

Serve.

This simple potato soup with chicken broth recipe is one of the best comfort food recipes we’ve made so far. It has a satisfying savory taste from bacon and cheese and a creamy texture. And yet, it is still healthy.

Simple Potato Soup with Chicken Broth Recipe

unsalted butter

olive oil

oz yellow onions (chopped)

oz carrots (chopped)

oz celery (chopped)

all-purpose flour

unsalted chicken broth

tsp salt

tsp black pepper

0.5 oz spring onions (chopped)

0.25 oz oven-cooked bacon (chopped)

oz cheddar cheese (shredded)

Heat a pot over high heat. Add olive oil, butter, onions, carrots, and celery. Cook for 2 minutes or until translucent, stirring constantly. Add minced garlic and potatoes; continue to cook for another 2 minutes.

Add all-purpose flour to the pot and mix it in with other ingredients. Add chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 20 minutes or until the potatoes are fully cooked. Add milk and stir to mix. Turn off the heat.

Using a potato masher or a hand blender, mash or blend potatoes and vegetables to make the soup thicker to your liking. (This step is optional.)

To serve: ladle the soup in a bowl or a deep dish, garnish with chopped spring onions, bacon, and shredded cheddar cheese.

This Easy Potato Soup Recipe is loaded with so much flavor! Creamy soup base with chunks of potato, bacon and cheese. The perfect 30-minute dinner for busy evenings.

Easy Potato Soup Recipe

salt

oz bacon bite-sized pieces

onion

cheddar cheese shredded

sour cream

¼ tsp ground black pepper

onions

Peel and cube the potatoes into small pieces. Add the potatoes into a pot and cover with water. Season with salt and cook for about 10 minutes or until potatoes can be pierced through easily. Drain and set aside.

Cube the bacon and sauté in a Dutch oven until crispy. Once cooked remove from Dutch oven and leave 1 Tbsp of bacon grease.

Add butter and chopped onions into the Dutch oven, sauté until onions are tender. Add the minced garlic and cook for an additional minute.

Whisk in flour until incorporated. Add in the milk and chicken broth and bring to a soft boil.

Add the potatoes and season the soup with salt and pepper.

Mix in the sour cream, shredded cheese and cooked bacon. Bring the potato soup to a boil and remove from heat.

Serve this easy potato soup with your favorite toppings.

Hearty Vegetarian Potato Soup Recipe - this creamy soup is a great family meal for busy weeknights!

Homemade Potato Soup

russet potatoes (peeled and chopped (3-4 large potatoes)

celery (chopped)

vegetable stock

cheddar cheese (shredded)

Parmesan cheese (shredded)

pepper

red pepper flakes

Begin by chopping the onion and celery.&nbsp;

Heat a large pot on the stove over medium heat add the butter &amp; olive oil then add the onions &amp; celery - season with salt, pepper and red pepper flakes.

Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.&nbsp;

Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.

Mash the potatoes with a potato masher. Make it as creamy or as chunky as you desire. 

Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!

https://content.jwplatform.com/videos/rNzGyJ5W.mp4

Easy Potato Soup made with simple ingredients for the most savory and delicious meal! This is a thick, creamy filling soup that is easy to make. This vegetarian potato soup is hearty and filling and simply scrumptious!

Easy Potato Soup

This Instant Pot Potato Soup recipe is creamy, cheesy, and filled with potatoes in every bite! It is so good that you will want to lick the bowl clean.

Instant Pot Potato Soup Recipe

white onion (diced, about 1 medium onion)

cream of chicken soup

Tbsp flour

cheddar cheese (I

bacon (cooked and chopped)

green onions (chopped)

Add butter to your instant pot and turn it on the sauté function. Once the butter has melted, add in the onions and cook for about 3 minutes until soft. Next, add in the garlic and cook for one minute. Be sure to stir so that the garlic doesn&#39;t burn.

Next, add in the chicken broth, cream of chicken soup, potatoes, salt, and pepper into the pot and stir. Place the lid on the Instant Pot and turn the vent valve to “seal.” Cook over high pressure for 10 minutes, then quick release the pressure.

While cooking, whisk together the milk and flour in a small bowl to create a slurry and set aside.

Once the steam has released and the pin has dropped, open the lid and add in the slurry.

Next, turn the pot to sauté and cook the soup for about 4 minutes until it thickens. Then, stir in the 2 cups of cheddar cheese and 6 slices of cooked and crumbled bacon and stir until the cheese has melted.

Finally serve, garnish with additional cheese, bacon, and green onions, and enjoy!

https://content.jwplatform.com/videos/xLECv3EE.mp4

This Hearty Vegetable Soup recipe is not only healthy, but filling and satisfying. It’s packed full of veggies including zucchini, carrot, celery and green beans. It&#x27;s easy to make and you’re going to love having this in your fridge (or freezer) for easy and healthy lunch options!

Hearty Vegetable Soup Recipe

canola oil

parsnips (peeled & copped)

carrots (peeled &

celery

beans

cabbage

zucchini

baby Yukon gold potatoes (washed and quartered)

chicken broth (homemade is best)

can peeled Roma tomatoes, (San Marzano are best)

tomato paste

(28 ounces water)

parsley

Bouquet Garni

rosemary leaves

Lowry’s Seasoned Salt

½ kosher salt

Parmesan cheese rind (optional)

peas (optional)

freshly grated Parmesan or Gruyere cheese

Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.

In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).

Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.

Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657053623/lt0ppwghtpzhbjzpkpsr.mp4

Vegetable soup is the perfect lunch, dinner, or appetizer for the cold of winter. This Hearty Vegetable Soup recipe is healthy, but still filling and satisfying. It’s packed full of veggies like zucchini, carrot, celery, green beans, potatoes, and lots more. This recipe is so easy to make and you’re going to love having this in your fridge (or freezer) for easy and healthy lunches!

Hearty Vegetable Soup

You'll love this Slow Cooker Loaded Potato Soup&nbsp;packed with bacon, ham and cheese. Creamy soups like this are the perfect comfort food during long winters!

Slow Cooker Loaded Potato Soup

russet potatoes ((about 7 cups))

onion, (chopped (about 1 1/2 cups))

oz ham

celery soup ((10.5 oz.))

can vegetable or chicken broth ((14.5 oz.))

Wash, peel and dice the potatoes. Place in the bottom of a slow cooker.

Add onion, ham, cream of celery soup, vegetable or chicken broth, water, minced garlic and black pepper. Cook on low for 7-8 hours or high for 3-4 hours. You want the potatoes to be tender.

An hour before you're ready to serve the soup, add 1 1/2 cups of the shredded cheese. Whisk together flour and milk in a small bowl and pour into the slow cooker.

Garnish with the remaining cheese and crumbled bacon bits. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537556862/f0umxrlkuqcf0x22zgtr.mp4

This&nbsp;Easy Olive Garden Zuppa Toscana Soup is a super quick and simple copycat recipe with rich, creamy flavor you can't resist!&nbsp;

Easy Olive Garden Zuppa Toscana Soup

sausage

salt (or

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