Cream of potato soup is a comforting, creamy dish perfect for chilly days or anytime you want a warm, hearty meal. Making it from scratch is easier than you might think, and the results are deliciously rewarding. This guide will walk you through a straightforward recipe and share tips to make your soup rich, smooth, and full of flavor.
Ingredients You’ll Need
– Potatoes: Yukon Gold or Russet potatoes work best. Yukon Golds are great because they don’t need peeling and give a naturally creamy texture.
– Butter: For richness and to make a roux (a thickening base).
– Flour: Helps thicken the soup when combined with butter.
– Onion: Adds depth and sweetness.
– Chicken broth or water: For the soup base.
– Milk or cream: For creaminess. Whole milk is common, but you can use half-and-half or cream for a richer soup.
– Seasonings: Salt, pepper, and optional herbs like dill or parsley.
– Optional toppings: Shredded cheese, cooked bacon, green onions, or sour cream.
Step-by-Step Instructions
- Cook the Potatoes and Onion
In a large pot, combine diced potatoes, chopped onion, and chicken broth (or water). Bring to a boil, then reduce the heat and simmer until the potatoes are tender (about 10-15 minutes).
- Blend Part of the Soup
To get that creamy texture, remove about two-thirds of the potato mixture and blend it until smooth. You can use a blender or an immersion blender. Return the blended potatoes to the pot with the rest of the mixture.
- Make the Roux
In a separate pan, melt butter over medium heat. Stir in flour, salt, and pepper, cooking for a minute or two until the mixture is smooth and bubbly but not browned.
- Add Milk and Combine
Slowly whisk in the milk or cream to the roux, stirring constantly to avoid lumps. Cook until the mixture thickens.
- Mix Everything Together
Pour the thickened milk mixture into the pot with the potatoes. Stir well and heat through, but don’t let it boil.
- Adjust Seasoning and Serve
Taste and add more salt or pepper if needed. Serve hot, topped with your favorite garnishes like cheese, bacon, or fresh herbs.
Tips for the Best Cream of Potato Soup
– Choose the right potato: Yukon Golds offer a creamy texture without peeling, while Russets are starchy and perfect for blending.
– Control the texture: Blend half the soup for a chunky texture or all of it for a silky smooth consistency.
– Make it gluten-free: Substitute flour with cornstarch or a gluten-free flour blend.
– Dairy-free options: Use full-fat coconut milk or more broth instead of milk or cream.
– Enhance flavors: Sauté garlic, celery, or carrots with the onions for extra depth.
– Add toppings: Cheese, bacon, green onions, or a dollop of sour cream can elevate your soup.
Why Make Cream of Potato Soup at Home?
Making cream of potato soup from scratch lets you control the ingredients, avoid preservatives, and customize flavors to your liking. It’s budget-friendly, nourishing, and perfect for using up leftover potatoes. Plus, it comes together quickly, especially if you have pre-cooked potatoes on hand.
Enjoy your creamy, comforting bowl of potato soup any time you want a warm hug in a bowl!
If you’d like, I can share variations or tips on storing and reheating cream of potato soup. Would you be interested?