Latest recipes

Best Potato Soup Recipes

Best Potato Soup Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Potato Soup Recipes

Turn mashed potatoes into an entire weeknight meal with this loaded potato soup. The rich and creamy soup is packed with bacon, cheddar cheese and chopped green onion. Courtesy of McCormick

Potatoes are one of my favorite foods, so I was very determined to create the perfect potato soup. As you'll see in the recipe, I used basic ingredients in an incredibly detailed and specific process to create one of the best potato dishes I've ever had. If you're looking for a well-rounded meal, shredded chicken is the perfect addition to this soup.Click here to see Potato Recipes That Aren't Boring.

This soup puts a twist on classic sweet potato flavors — no Thanksgiving marshmallow casserole here. Instead it brings in curry, coconut milk, and ginger to create a bold soup that might make you reconsider what a sweet potato can be.

Using canned soup bases and canned veggies, this hearty soup comes together with essentially no prep.

Here’s an easy and tasty recipe for sweet potato soup that can serve as a first course for a dinner party, or as a meal. Serve this potato soup with a little crusty bread or a sandwich on the side.


The Best Potato Soup Recipe Ever

Calling this recipe The Best Potato Soup Recipe EVER might sound like Buzzfeed-style click-bait, but there&rsquos a deliciously good reason why this recipe was featured by a popular YouTube channel and readers have pinned it over 300,000 times.

Forget watery restaurant-style soups and canned versions. This recipe is guaranteed to be thick, cheesy, creamy, and oh-so-amazing. Consider this your excuse to add a big bowl of potato soup to your weekly meal plan, especially since winter is the prefect time to whip up soups, stews, and all sorts of steaming-hot goodies!

Although, just between you and me, I actually make this soup all year long. 😉

Now, I&rsquom usually a simple recipe kind of gal, but I&rsquove got to be honest with you&mdashthis soup takes a little bit of prep. BUT&hellipit&rsquos totally worth it. Plus, you&rsquoll have a big batch leftover that heats up just the same as fresh, even from the freezer.

Top with crispy bacon and freshly grated cheese, and no one will know the difference!

How to Make the Best Potato Soup Ever

Step 1: Peel and cut the potatoes and carrots. If you opt for baby carrots, you&rsquoll save time and can just chop. Also, if you want to increase the veggie factor, go ahead and add a bit of celery too.

Step 2: Add all veggies to a large pot, sprinkle with onion flakes, and add enough water to cover the veggies. Bring everything to a boil, cover, reduce heat, and simmer for 12 minutes or until potatoes are tender.

Step 3: Drain water after simmering. Let me repeat: drain water after simmering. I forgot to do this the first few times I made the recipe, which made it much too watery. That portion is now highlighted in my recipe binder to remind me!

Step 4: Beat cream cheese and butter in a medium bowl at medium speed until creamy.

Step 5: Add cream of chicken soup to butter-cream-cheese mixture, beating well, then gradually add milk. The key is gradually, otherwise milk will fly out all sides of the bowl. Just speaking from experience&hellipahem. Then beat until smooth.

Note: You can experiment with homemade cream of chicken soup instead of the canned version if you want to take this soup up a notch!

Step 6: Add milk mixture to vegetable mixture and then stir in 2 cups of water, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring occasionally.

Step 7: Mash with potato masher to desired consistency. If you like chunkier soup, then you can leave the potatoes alone, but I tend to like mine mashed up a bit. It makes the soup nice and thick.

Step 8: Serve and top individually with bacon bits and cheddar cheese. YUM! Voila! The best potato soup recipe ever. See for yourself!


Potato Soup Recipe | 1-Minute Video

To make this easy potato soup recipe, you will need:

  • Bacon: I recommend using center-cut bacon here, to keep it a bit more lean. But any kind of bacon you love will do. We will also use its leftover grease (or butter, if you prefer) to sauté the veggies for extra flavor. That said, if you would like to make this soup vegetarian, see my recommendations below for a delicious meatless version.
  • Veggies: Onion and garlic.
  • Flour: We will use flour to make a roux to thicken the soup. Or if you would like a lighter soup, you can skip this step and just puree part of the soup to thicken it. (See tips below.)
  • Chicken stock and milk: These will form the broth of our soup. Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow’s milk).
  • Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do.
  • Cheese: I recommend a good sharp cheddar cheese here for maximum flavor.
  • Greek yogurt or sour cream: To make the soup extra-creamy.
  • Salt and pepper: Add in as much as you need at the end to season your soup well.

And finally…toppings! I’m a big believer that the more, the merrier when it comes to toppings and potato soup. Some classic options could include

  • Extra bacon, extra shredded cheese, thinly-sliced green onions or chives, sour cream, fresh thyme, sprinkle of Cajun seasoning


Which Potato is Best for Soup?

There are a ton of different potatoes to choose from, but not all are created equal when it comes to making soup. Simply put, the higher the starch content of your potato, the thicker your soup will be. Here is a spud breakdown:

  • Red Potatoes have a low-starch content. If you like a thinner potato soup, these are a great option.
  • Yukon Gold are my personal favorite for this recipe. They are mildly starchy and have such a beautiful color.
  • Russet Potatoes are the starchiest kind of spud. Be careful with these, as they will create an extremely thick soup.

Tip: Feel free to mix and match the potatoes you use. If you have several types hanging out on your counter, don’t be afraid to combine them. The different levels of starchiness in each one will likely balance out and create a great texture.


11 Scrumptious Ways to Make Homemade Potato Soup

Made with rich and tasty ingredients, these easy ideas are guaranteed to become your new go-to soup recipes. Here you'll find the best homemade soup recipes with steak, chicken, ham, veggies, cheeses, and more.

Save these homemade potato soup recipes for later by pinning this image, and follow Country Living on Pinterest for more.

Satisfy your comfort food cravings with this hearty meal.

Get the recipe at Plain Chicken.

Savor soup all year long with these simple, easy-to-find ingredients.

Get the recipe at Delish Knowledge.

This rich and cheesy is the ultimate feel-good meal! Customize your batch by adding your favorite toppings.


Crock-Pot Potato Soup

Mashing half of your potatoes when the soup is almost done gives you a thicker, creamier texture. More like the one you would get from making potato soup on the stove. If you prefer a thinner soup you can easily skip that step! If you want a vegetarian soup you can easily skip the bacon. Maybe add in a little smoked paprika to add in some extra flavor!

We love using Yukon gold potatoes for potato soup as they are creamy and make for the best texture in the soup. Russets are also great because they mash well and their starch will help further thicken the soup!

If you want potato soup fast try out our classic Loaded Baked Potato Soup!

Editor's Note: The introduction to this recipe was updated on August 25, 2020 to include more information about the dish.


Reader Comments

Question on German potato soup

Submitted by Linda on January 12, 2021 - 9:40am

My question is. I wonder if you could use heavy cream instead of the evaporated milk&water or regular whole milk? Or would that just be to much? I love the creaminess of soups and sauces made with heavy cream. I look forward to trying this recipe. I love soups. Thanks

Homemade German potato soup

Submitted by The Editors on January 13, 2021 - 4:02pm

Hi, Linda. Yes, you could substitute heavy cream in place of the milk and butter. Though 2 cups is quite a bit. So perhaps 1 cup heavy cream and 1 cup whole or 2% milk.

Rivels in the soup

Submitted by Crystal on September 27, 2020 - 11:32am

My grandma taught me how to make rivels 45+ years ago. She made the dough the same, but used a box grater to make them. This is a different potato soup recipe, from the Lancaster County Pa recipe I am used to.

German Potato Soup

Submitted by D. Smith on September 26, 2020 - 1:24pm

We made something similar to this while I was growing up in my Swedish Family. My maternal gramma was German, however, and she taught us to make what we kids called "fat noodles" which sound similar to the rivals or spaetzle. My Mom used a big heavy kettle to make her soup and she just cooked/fried the bacon right in that same pan and then added the rest of the ingredients a few at a time, noodles last. No need to mess up two pans, she said. -)

German Potato Soup

Submitted by Amy Dempsey on November 2, 2019 - 10:50am

This soup is absolutely delicious and has become a "go to" when cold weather hits! I use chicken stock in place of the water, and papardelle instead of the rivels. Yummy!!

German potato soup

Submitted by Karen Moor on October 8, 2019 - 10:59am

This is delicious I used gluten free flour to make the spaetzle. Just added a little water to the dough. What a treat.

German Potato Soup

Submitted by Carl Spike Bickel on October 6, 2019 - 7:52am

That’s my mom’s recipe but she called the rivels, “spetzles”

Sweet Potatoes

Submitted by Sara Stewart on October 3, 2018 - 2:09pm

Has anyone tried this with sweet potatoes or yams?

German potato soup

Submitted by Christine on October 3, 2018 - 10:49am

Shortcuts? I wonder if you can use pre-cooked real bacon. I usually buy the little bags without nitrites sold at Whole Foods and other stores. For Summer picnics and holidays, I make vegetarian baked beans but keep the bacon on the side for those who want to stir it into their beans. I was thinking that you could use the bacon in this recipe as well. I will try it and report back.

I just made this recipe and

Submitted by Patricia Blackburn on January 8, 2018 - 11:32am

I just made this recipe and my entire family loved it. My family make rivals too but my grandma always called them ripples. It smelled delicious while cooking and was even better while eating. Great recipe!! Thank you for sharing.

My Rivals, 1 cup flour 1 egg

Submitted by Margaret Edge on October 12, 2017 - 4:15pm

My Rivals, 1 cup flour 1 egg slightly beaten sift salt in flour I usually add a pinch, in bowl add egg stir then mix until little rivals form continue with fingers until are small cook until tender 7/10 minutes, my yankee mother in law taught me

German potatoe soup

Submitted by Kathleen Springer on October 16, 2016 - 7:17am

When my Mom made potatoe soup she made a rou from the flour butter and milk 1st, than added the boiled potatoes and liquid and cooked a little longer stirring tilk

Made this for the first time

Submitted by Lynn Alonso on November 3, 2013 - 3:07pm

Made this for the first time but also added some diced pork chop. Everyone loved it. Next time I will use evaporated milk and some carrots too.

I make this soup all the

Submitted by Pam Greene on October 8, 2013 - 11:07am

I make this soup all the time. I often add shredded carrot. Can be made with evaporated milk+water or a little cream to make it richer. I am adding or tweeking all the time! Wonderful on a chilly day!

Very similar to the potato

Submitted by Kent Thalacker on September 18, 2010 - 1:15am

Very similar to the potato soup I make. I use a recipe taught and shared with me from my landlady in K'town Germany in the '60s
Potatoes of good flavor. Boiled in water to cover, drain. Mash, coarsely. Add whole milk +/- for thickness and a gob of butter. Add a 1/4 cup shredded carrot. Simmer 'til carrot is tender. Ladel into a bowl garnished with a bit of butter, top with fresh minced parsley.
I sometimes use fine diced celery in mine, too garnish with minced green onion tops.

Reader rating of 5 out of 5.

Submitted by The Editors on January 29, 2010 - 10:06am

Reader rating of 5 out of 5. 100% of readers would make this recipe again. Submit your own review!
This is a great recipe. My mother made this soup all the time when I was growing up. (She still makes it!) She would also add sliced hard boiled egg into the soup. If you like, you can also make it without the bacon, which is what I do and then add a spoon of butter. It's a nice comfort food. – Reviewed by Candi Fairburn

It was just wonderful. – Anonymous Review

When I came across this recipe it was in Recipes with a History and had the name Spook Soup. The family made this soup at Halloween time to have when the children came home from getting their Halloween treats and the rivals in the soup were called little ghost. I made this soup and was very pleased at the outcome. It is the best-tasting Potato Soup I have ever eaten. Will make this many times over my lifetime. – Reviewed by Dee Vernille

My grandmother was Pennsylvania Dutch and born in 1895. This recipe was exactly like the potato soup she made. If you use 1 cup evaporated milk and 1 cup water as a substitute for the milk, it makes the soup a little richer. I also use freshly ground black pepper - a little more than this recipe calls for. Try it ! – Anonymous Review

I've made this soup many times, and it's the best potato soup ever! My recipe was getting tattered from so much use, so I'm thrilled to find it online. – Reviewed by Cheryl Lewis

This is the same recipe my grandmother made for me as far back as I can remember and which she taught me. It can't be beat for flavor and being filling on a cold winter's day. Plus it lends well to you adding your own personal touches and changes. Make it once and you will have a family favorite. – Reviewed by Dennis James

My mom would make this on cold winter days to warm us up after a day outside. It's also a great comfort food! – Reviewed by Carollee Slodysko

We always had a fresh chopped onion to sprinkle on top along with a teaspoon of cider vinegar. The added crunch and tart taste was great. We had this nearly every day for lunch in the summer when I was growing up. This is a real comfort food. – Reviewed by Harvey Miller


Perfect Potato Soup

Potato soup. the way I love it! Simple, delicious, and warms your soul.

slices thin bacon, cut into 1-inch pieces

whole carrots, scrubbed clean and diced

whole small russet potatoes, peeled and diced

low sodium chicken or vegetable broth

grated cheese of your choice

  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. (***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.

I&rsquom Pioneer Woman and I have a confession to make. Are you ready? Here goes.

*Ahem.* *Clearing my throat.* *Singing a couple of scales to warm up.*

I&rsquom picky about potato soup.

It can&rsquot be too creamy, with no variance in texture.

It can&rsquot be too lumpy. Potato soup has to have a pureed, smooth potato component.

It has to be full of flavor or I&rsquoll die a thousand deaths.

And most of all&hellipit has to make me close my eyes, sigh, and feel like everything till the end of time is going to be okay.

But other than those things, I&rsquom not the least bit picky about potato soup!

The Cast of Characters: Small Russet potatoes, carrots, celery, onions, milk, flour (not pictured, because I&rsquom an airhead), heavy cream, salt, pepper (not pictured, for the same aforementioned reason), Cajun spice (ditto), parsley, and thin bacon. The sour cream is optional, as is the cheese, which is obscured by the potatoes.

Gosh, I&rsquom thorough with these Cast of Characters set-ups, aren&rsquot I?

Start by slicing the bacon into small pieces&hellip

This is about six slices. But if you want to use seven, I won&rsquot tell anyone.


Tester’s Note

There’s nothing better than a creamy, potato soup from the slow cooker, which is why we’ve combed through your comments and retested and rewritten this recipe for greater success. Instead of a using a single potato type — russets — we’ve updated the recipe to call for a combination of russets and Yukon gold potatoes. Russets break down in the broth to lend creaminess, while the Yukon potatoes hold their shape for a chunkier texture. We’ve also increased the amount of broth from 1 quart to 2 quarts. Adjusted cooking times also reflect those changes.

Lastly, since many readers had trouble with the milk curdling during cooking, we’ve moved to adding it at the end as part of a thickening slurry.


Instructions

  1. In a large pot, or Dutch oven, add cubed potatoes, water, salt, and bouillon. Bring to a boil, cook for 5 minutes, and then reduce heat to medium-low.
  2. Meanwhile, in a 10-inch skillet, over medium heat, sauté chopped onion in 4 tablespoons butter for 5 to 7 minutes, or just until tender and translucent. Stir in flour, making a roux. Add cream all at once. Cook and stir until thickened and bubbly (it should resemble a thick gravy), and then remove from heat.
  3. Add the remaining butter and 1 teaspoon black pepper to the pot of potatoes. Add the roux, stir add the celery soup, and stir until well blended. Cover lightly, and continue cooking on low heat for 10 to 15 minutes, stirring occasionally. If necessary, stir in additional cream to reach desired consistency.
  4. Garnish individual servings with shredded sharp Cheddar cheese and crumbled, cooked bacon. Serve with saltine crackers or baguettes.

Helpful Hint:

Make the roux while the potatoes are cooking, and set aside. Removing the roux from heat and allowing it too cool slightly helps prevent lumping, and creates a smoother, creamier chowder.


Chilis Loaded Baked Potato Soup Recipe

You’ll Need:
2 medium potatoes, baked
2 tablespoons butter
1 cup Vidalia onion, diced finely
2 tablespoons flour
4 cups chicken stock (about 2 cans)
2 cups cold water
1/4 cup + 1 Tbs cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 1/2 cups half-and-half
1/3 cup cheddar cheese

For garnish
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, sliced thinly

Step by Step Directions

Melt the butter in a large saucepan or medium stockpot, then add the finely diced onions and saute until translucent, but not brown. (If you really want to impart the bacon flavor you can use the same pan that you browned the bacon in, as I have done here)

Add the flour to the onions, stirring to incorporate them, cook for about a minute, stirring gently.

Dissolve the cornstarch in the COLD water, then add the stock, instant mashed potato flakes, dissolved cornstarch water and spices to the pot, whisking gently to incorporate all of the ingredients over medium-high heat. Bring the mixture to a boil, whisking often.

Reduce heat and simmer for 5 minutes.

Cut the baked potatoes in half lengthwise, make a couple of slits in the potatoes to make small bite-sized pieces, then scoop out the contents with a large spoon. You’ll need about 2 cups in all.

Leave about 1/4″ worth of potato on the skin and you’ll be able to make your own loaded baked potato skins with the leftovers!

Add the baked potato pieces, 1/3 c. shredded cheddar cheese and half & half to the saucepan, bring it back to a boil, then reduce heat and simmer the soup for another 12-15 minutes, stirring every couple of minutes.

Just prior to serving add about a tablespoon each of shredded cheddar cheese, bacon and chopped green onion pieces to the top.

Now, I’ve been told that Chili’s doesn’t directly add cheddar to their soup itself, however, the Chili’s in our area DOES, it imparts a wonderful cheddar flavor to the soup itself and if you run out of garnish, you still have all the flavor.



Comments:

  1. Erbin

    Completely I share your opinion. I like your idea. I suggest to take out for the general discussion.

  2. Harley

    Sorry for interrupting you, there is a suggestion that we should take a different route.

  3. Rupert

    I apologise that, I can help nothing. But it is assured, that you will find the correct decision. Do not despair.

  4. Abimelech

    You are aware of what has been said ...



Write a message