This easy potato soup recipe is the perfect dish to make on a cold day, and will warm you from your head down to your toes.
Sometimes you just want soup. For me, canned soup just doesn't do the trick. Often they are extra salty or have a gummy texture that I don't like.
The thing is, making your own soup isn't difficult. I like to make it on the stove top in a dutch oven, on a day when I'm going to be home, but slow cookers and instant pots work great too.
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This easy potato soup is the perfect example of how simple soup recipes can be to make, and still taste as good as if it was made in a restaurant.
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Making Homemade Soup
Whether it's a broth-based, chowder, or more creamy textured recipe, making soup usually involves a few basics.
Things like onions, carrots, and sometimes celery, and I have no problem using canned here, but shy away from bullion, are a mainstay.
Then it's the meat of the recipe, which could be meat or vegetables to consider.
Starches like potatoes, any type of noodle or grain, followed by spices to give the dish extra flavor and depth, complete the dish.
Finally, having an immersion blender
Options and Substitutions
- Potatoes - I like Russet potatoes because they are nice and starchy but you can use red potatoes or Yukon Gold potatoes too.
- Broth - I always have chicken broth on hand but vegetable broth or even water in a pinch would work.
- Cream - I like to use heavy cream but you could substitute half and half or whole milk.
Make a large batch, and either invite a few friends over to share or freeze some for a future soup craving day. You'll be so glad you did.
More Warm and Hearty Soup Recipes
Easy Potato Soup
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup diced onion
- 1 cup diced carrots
- 2 pounds russet potatoes - peeled and chopped
- 1 quart chicken or vegetable broth
- 1/2 cup heavy cream or milk
- 1/4 teaspoon Old Bay Seasoning
- salt and pepper to taste
Instructions
- Saute onions and carrots in olive oil on medium heat until softened. About 3-5 minutes.
- Add potatoes and broth.
- Bring to boil then reduce to low and simmer for 20-25 minutes or until potatoes are fork tender. (easily pierced with a fork).
- Remove from heat and run the mixture through a food processor or blender until smooth or use an immersion blender.
- Add heavy cream. Stir and serve.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Leigh Ann Bissbort
How many servings does this recipe make?
Patti Estep
I'd say it serves 6 nice sized cup portions. I've updated the recipe to reflect that. Thanks for bringing it to my attention.
Pamela
I love potato soup. I am going to try this on ASAP. I just bought potatoes today.
Patti Estep
I hope you like it Pamela.
Jody
I love soup. This will be a keeper recipe.
Patti Estep
Thanks Jody. It's been a good time to make soup. I hope you love it.
Carole
Patti - so yummy that ingredients list is great and with heavy cream I know it's good. I love soup too my grandma always had a pot of soup on the stove. I agree about can soup thing salty and what is that disgusting gummy stuff? Canned food in general makes my skin crawl.
It's been raining like crazy and soup sounds perfect for dinner. Robert isn't a big fan but if I include a Roast Beef sandwich on the side he'll be fine. Thanks for the recipe and the blender tip - it's small and I would use way more than a regular blender.
As always just awesome! -Carole
Patti Estep
So glad you like it Carole, and I'm so happy that you have a solution to Robert's dislike because I have a few difference between me and my husband too which can make it hard. It's been raining a ton here to but at least it's not snow. Here's to sunny skies coming our way soon.
Denise
That looks like Princess soup....a family favorite soup at a local restaurant. Looks delicious!
Patti Estep
Thanks Denise. I hope you have a chance to try it.