Easy, Creamy Potato Soup
I don’t like winter. I’m counting the days until I can move south and not have to worry about ice and snow. But the one thing I do like about cold weather is soup. Especially this easy, creamy potato soup that is the ultimate comfort food.
Why You’ll Love It:
Creamy potato soup is the perfect meal for a cold and dreary day. It is so creamy, cheesy and hearty that it warms the soul (even if your feet are still cold).
And this potato soup is easy to make. You don’t need to spend an entire day roasting potatoes or simmering soup. Nope. This one comes together in just under an hour. It relies primarily on pantry staples and some very basic veggies. You don’t need to make a special trip to the store to whip up a match of deliciousness.
Plus, this creamy potato soup is vegetarian, which makes it a true winner in my house. Vegetable broth ensures that this dish is delightfully delicious for everyone. Of course, if you aren’t concerned about that, you can substitute chicken broth for the veggie broth. It actually lends a nice richness to the soup.
Finally, there are so many ways to customize creamy potato soup. Add more cheese or scallions or bacon (if you’re not a vegetarian). Sprinkle with fresh herbs or add a dollop of sour cream. The options are endless to make this delicious soup your own.
How to Make Easy, Creamy Potato Soup
Put the onions, carrots, garlic, and butter into a large stock pot and turn up the heat to medium-high. Cook this together for about 3 minutes. Be sure to stir the ingredients around a few times to soften everything up.
Sprinkle with 3 tablespoons of flour and continue cooking for 2-3 minute.
Then add the diced potatoes and salt and pepper and cook for about 5 minutes. Add 4 cups of broth, and bring the entire mixture up to a low boil. Cook for about 10 minutes until the potatoes start to get tender.
Slowly add the evaporated milk and heavy cream to the pot, stirring frequently. You’l want to turn down the heat to medium. Allow the soup to lightly simmer, but don’t let it boil over. Keep cooking for about 5-10 minute until the potatoes are soft. You should be able to pierce them with a fork.
Now you want to blend the soup to make it nice and creamy. The easiest way to do this is with an immersion blender. If you have one place it into the pot and begin blending.
If you don’t have an immersion blender, no worries. Just use your regular blender. You will need to blend the sop in batches. You don’t want to overfill a blender with a hot liquid. Also, e sure to leave the vent open and cover with a towel so that the steam can escape but you won’t be burned. Once all the soup has been blended, return it to the pot.
Finally, add the cheese and stir until melted. Taste and add additional salt and pepper if needed.
See how easy peasy this creamy potato soup is?
Enjoy!
The best part about making easy, creamy potato soup is eating it.
I love to serve creamy potato soup with crusty bread or pretzel breadsticks. Something about the salty pretzel in the creamy, cheesy soup is perfection. But any bread will do.
You can also add crackers to your creamy potato soup. I recommend Oyster crackers. They take me back to my childhood.
Creamy potato soup can be topped with green onions, herbs, bacon bits (perfect if you have some vegetarians and some meat eaters in your house), and, my personal favorite, more cheese!
Looking for soup recipes? Try this easy vegetarian posole!
Happy Eating!
Easy, Creamy Potato Soup
Equipment
- Knife
- Cutting board
- Stock pot
- Blender or immersion blender
- Wooden spoon
Ingredients
- 3 tbsp butter
- 1 yellow onion diced
- 1 tbsp minced garlic
- 2 whole carrots diced
- 3 tbsp flour
- 5 lbs yellow potatoes peeled and diced
- 1 tsp salt more to taste
- ½ teaspoon cracked black pepper
- 8 cups vegetable broth or chicken broth
- 1 15 oz can evaporated milk
- ¼ cup heavy cream
- 1 ½ cups freshly grated sharp cheddar cheese
- optional garnishes: cooked and crumbled bacon or bacon bits fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
Instructions
- In a large stock pot over medium-high heat combine onions, carrots, garlic, and butter. Stir until butter is melted. Cook 2-3 minutes, stirring occasionally, until onions are translucent. Sprinkle flour over veggies and continue cooking.
- Add potatoes, season with salt and pepper, and cook for 5 minutes.
- Stir in broth, bring to a low boil and cook for 10 minutes until potatoes begin to get tender.
- Slowly stir in evaporated milk and heavy cream. Bring to a simmer.
- Cook for another 5 or so minutes until potatoes are fork-tender.
- Transfer in batches to a blender (always be careful when blending hot liquids – do not overfill) and puree until smooth. Return to the pot. Or use an immersion blender right in the pot.
- Stir in cheese until completely melted. Taste, add season as needed.
- Serve immediately with fresh herbs, cracked black pepper, and cooked bacon if desired.
Notes
Sometimes swap out half of the cheddar cheese for pepper jack cheese for a spicier soup. You can also add a dash of hot sauce or a tablespoon or two of adobe sauce.
Store covered in the refrigerator for up to 5 days. Reheat in a pot on the stove.
