Cream of Potato Soup
on Sep 09, 2023
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Cream of Potato Soup is like a warm hug in a bowl. Its velvety texture, rich flavor, and simplicity are just a few reasons why people across the globe adore this timeless favorite.
If there’s one comfort food that has the power to soothe the soul and warm you from the inside out, it’s definitely cream of potato soup.As the leaves change color and the temperature drops, our cravings for heartier fare increase. Cream of potato soup is the epitome of comfort during fall and winter, offering warmth and satisfaction when you need it most.
Cream of Potato Soup
With just a handful of main ingredients – potatoes, onions, butter, broth, cream, and seasoning – you can create a masterpiece that rivals even the most intricate recipes. It’s proof that sometimes, the simplest things in life bring the most joy.
When it comes to serving alongside a comforting bowl of cream of potato soup, the options are plenty. A classic choice is a slice of crusty bread or a warm baguette, perfect for dipping into the creamy goodness or spreading with butter.
We all have those days when time is scarce, and energy levels are low. Cream of potato soup to the rescue! It’s relatively quick and easy to prepare, making it an ideal choice for a satisfying weeknight dinner that doesn’t compromise on taste.
Ingredients
- Butter
- Bacon
- Onion
- Garlic
- Flour
- Potatoes
- Chicken broth
- Milk
- Heavy cream
- Sour cream
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- Melt butter and cook bacon, onions, and garlic.
- Stir in flour and add potatoes.
- Pour in broth, season, and simmer 15 minutes.
- Blend until creamy.
- Add milk, cream, and simmer 10 minutes.
- Stir in sour cream.
- Serve with toppings.
Frequently Asked Questions
Yes, you can use various types of potatoes, but keep in mind that the texture might vary slightly. Russet potatoes work well due to their starchiness, but Yukon Gold or red potatoes can also be used for a slightly different consistency.
Absolutely! You can make the soup ahead of time and store it in the refrigerator for a few days. Reheat gently on the stovetop to maintain the creamy texture.
Yes, you can freeze the soup. However, dairy-based soups like this one can sometimes separate upon thawing and reheating. To minimize this, you can blend the soup again after reheating.
Common toppings include shredded cheese, crispy bacon bits, chopped chives, sour cream, and even a drizzle of hot sauce for an extra kick.
If the soup is too thick, you can add more broth or milk to achieve your desired consistency. If it’s too thin, let it simmer longer to reduce and thicken.
More Recipes
- Chicken Tortilla Soup
- White Bean Soup
- Instant Pot Chicken Soup
- Stove Top Cheddar Broccoli Soup
- Cheddar Biscuits for Soup
If you’ve tried this Cream of Potato Soup recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Cream of Potato Soup
Ingredients
- 4 tablespoons butter, 1/2 stick, salted or unsalted
- ½ cup crumbled bacon
- ½ cup onion, diced
- 2 cloves garlic, minced
- ¼ cup flour, all-purpose
- 5 cups potatoes, 2.5 pounds, scrubbed clean but not peeled
- 4 cups chicken broth
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- Pinch cayenne
- 2 cups milk, I prefer whole milk
- ⅔ cup heavy cream
- ½ cup sour cream
Toppings:
- Shredded cheese, I used mild cheddar but you can use Colby Jack, Mozzarella or even a spicy cheese like Pepper Jack for a different flavor
- Crumbled cooked bacon
- Chives
- Chopped onion
Instructions
- In a large Dutch oven (a 7 quart Dutch oven works great), melt the butter.
- Add the bacon bits, onions, and garlic. Stir and cook on medium heat for 2 to 3 minutes. It will just start to smell like garlic.
- Add the flour and whisk to combine. You will have a brown paste.
- Add the cubed potatoes and mix. Cook on medium heat for 2 to 3 minutes while mixing. This will coat all the potatoes with the flavors.
- Add the chicken broth and the seasonings: salt, garlic powder, onion powder, ground black pepper, pinch of cayenne pepper. Mix well.
- Bring the mixture to a boil, reduce to a light boil, and cook for 15 minutes. Mix often.
- When the potatoes are cooked through, you can insert a knife or fork easily, take off the heat and use an immersion blender to blend until creamy.
- *NOTE* It may take more or less time for your potato to cook depending on how big the pieces are and how many potatoes you have. Make sure to mix every so often so the mixture doesn’t stick to the bottom.
- Pour in the milk and heavy cream. Mix well.
- Blend the soup to a cream.
- Put back on the stove over medium heat and simmer for 10 minutes. Don't cook it too hot, you'll curdle the milk, just a true medium.
- Take off the heat and add the sour cream. Mix well.
- Serve and enjoy with your favorite toppings.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days. I would recommend not letting the soup sit at room temperature for more than 2 hours
- Re-warm: In the microwave or if you prefer in a skillet on low heat on the stove.
- Have fun with the recipe: Make it spicy: Increase cayenne pepper or use Chilli powder. Top with jalapeno slices.
Nutrition
Cream of potato soup stands as a timeless and heartwarming dish, embodying comfort in every spoonful and offering a versatile canvas for culinary creativity. I can’t wait for you to give it a try.
