Easy Potato Soup Recipes (2024)

These easy potato soup recipes are great served with cheese bread orgarlic bread. Another fun idea is to serve soup in breadbowls. These recipes will teach you how to make potato soup.

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Cream of Potato Soup Recipe

Ingredients

• 2 Cups potatoes, cubed
• 1 small onion, optional
• 1 carrot
• 1 celery stalk
• 1 cup cauliflower pieces
• Water to cover
• 2 teaspoons chicken bouillon or 2 cubes
• 1/4 Cup milk

Cut vegetables into slices or cubes. In soup pan, place potatoes,onion, carrot, celery and cauliflower. Add water to cover upvegetables. Cook and simmer on medium until vegetables are tender.Add half of soup mixture into blender. Add bouillon and milkto blender also. Puree several seconds. Add back to saucepan andstir together.

Potato Chowder

Ingredients

• 8 Cups peeled, diced potatoes
• 1/3 Cup onion, grated or chopped
• 3- 14 1/2 oz. chicken broth
• 1 can of cream chicken soup
• 8 oz. cream cheese
• pepper

In crock pot add potatoes, onion, chicken broth and cream chickensoup. Stir together until well blended. Season withpepper.Cook 6-8 hours on low. Before serving stir in cream cheese. Garnishwith chopped bacon or shredded cheese.

Chicken Potato Corn Chowder

Adding a little chicken to this or any easy potato soup recipeschanges it up a bit.
Ingredients

• 1 Tablespoon oil
• 1 onion, grated or chopped small
• 2 potatoes, peeled and cut in cubes
• 2 Tablespoons flour
• 1 chicken bouillon cube
• 1 1/2 Cup milk
• 1 1/2 Cup water
• 1 can corn, drained
• 1-2 cups chicken, cooked, shredded or cut in cubes or chickenmeatballs
• pepper

In a soup pan, saute onion in the oil. Then add potatoes. Sauteseveral minutes until potatoes brown. In a measuring cup add flour,bouillon and milk. Blend together. Stir into potato mixture. Addwater, chicken and corn. Stir together. Season with pepper, asdesired. Bake about 10 minutes until thickens and potatoes aretender.

Simple Potato Soup

Ingredients

• 2 medium potatoes, peeled and diced
• 2 onions, grated
• 1/2 cup chopped celery
• bay leaf
• salt and pepper
• 1/4 Cup butter
• 1/2 Cup milk or less

In a large soup pot, melt butter and add diced potatoes, gratedonions and chopped celery. Saute until potatoes are browned. Seasonwith salt and pepper. Add water to cover potatoes and add bay leaf.Simmer until potatoes are tender. Add milk and serve. Sprinkle withshredded cheese, chopped bacon and/or onions.

Loaded Potato Soup Recipes

Vichyssoise

Ingredients:

• 3 T. unsalted butter
• 3 T. extra virgin olive oil
• 1-2 large cloves garlic, finely minced
• 3 large leeks, white and very light green parts only
• Sea salt and black pepper, to taste
• 4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5medium potatoes)
• 2 c. chicken broth, preferably organic
• 2/3 c. sour cream
• 1/3 c. heavy cream
• 3 T. fresh chives, finely chopped

Directions:
1. Add butter, olive oil, garlic, and leeks to a large, high-sidedskillet set over medium heat. Cook, stirring occasionally, justuntil the leeks are tender, approximately 4-5 minutes. Do not allowto brown.
2. Add potatoes and chicken broth. Increase heat to high and bringto a rapid boil. Immediately reduce heat to just below medium andcover skillet loosely with a lid. Simmer for 25-30 minutes or untilpotatoes are fork tender.
3. While the potatoes are simmering, combine the sour cream andheavy cream in a medium-sized bowl. Season with salt and blackpepper, to taste, and stir to combine. Set aside.
4. Remove skillet from heat and cool for several minutes. Working inbatches, if necessary, carefully transfer the contents of theskillet to a high-powered blender. Cover and blend on high untilcompletely smooth, approximately 1-2 minutes.
5. Remove lid and transfer the purée into a large bowl. Repeatprocess with remaining contents of the skillet.
6. Temper the sour cream mixture by adding 2 or 3 tablespoons of thesoup to the bowl. Stir to combine.
7. Add the tempered sour cream mixture to the skillet. Season withadditional salt and black pepper, as desired, and stir to combine.
8. Allow soup to cool completely, then transfer to an airtightcontainer. Refrigerate until chilled, approximately 3 hours toovernight.
9. To serve, divide the chilled soup between four bowls and garnishwith fresh chives. Enjoy!

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