Best Easy Creamy Brothy Potato Soup Recipes

POTATO SOUP

Steps:

• Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
• Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
• Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
• Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
• Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
• Add sour cream and mix well.
• Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

EASY CREAMY HOMEMADE POTATO SOUP

Steps:

• In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
• Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
• Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
• Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
• Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
• Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
• Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
• Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

BAKED POTATO SOUP I

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

CREAMY POTATO SOUP RECIPE

Steps:

• Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
• Peel the carrots and dice about the same size as the potatoes. Add to the pot.
• Smash and mince 1 clove of garlic and add to the pot.
• Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
• Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
• Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
• Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
• Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
• Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
• Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
• Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
• Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
• Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
• Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?

ULTIMATE POTATO SOUP

Steps:

• In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
• Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

UNBELIEVABLY EASY POTATO SOUP

Steps:

• Peel and cube potatoes.
• Put in a saucepan along with the onions and celery.
• Add water, but don't quite cover the vegetables.
• Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
• Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
• Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
• (It will take a lot of salt!).