Best 10 Buttermilk Potato Soup Recipes

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Buttermilk potato soup is a creamy and comforting soup that is perfect for a cold winter day. It is made with simple ingredients that you probably already have on hand, and it can be ready in less than an hour. This soup is also a great way to use up leftover potatoes. So next time you have some leftover mashed potatoes, don't throw them away! Use them to make this delicious and easy soup.

Let's cook with our recipes!

BUTTERMILK POTATO SOUP



Buttermilk Potato Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 pounds potatoes, such as Gold Rush, Austrian Crescent, All Blue, and Red La Soda
1 teaspoon coarse salt, plus more to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
4 small onions, thinly sliced
3 cups buttermilk
Freshly ground pepper
1 tablespoon dill, roughly chopped

Steps:

  • Place potatoes in a medium saucepan, cover with cold water, and add salt. (If using more than one variety, use a different saucepan for each to accommodate varying cooking times.) Bring to a boil, and reduce to a simmer; cook until fork-tender, 10 to 20 minutes.
  • While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes.
  • Drain potatoes, and let cool briefly. For a decorative touch, use a paring knife to remove a band of peel from the center section of each potato. Divide potatoes between four soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper, and garnish with dill. Serve immediately.

POTATO AND BUTTERMILK SOUP



Potato And Buttermilk Soup image

Buttermilk gives this potato soup an extra creamy and buttery flavor, and fresh dill helps balance out the richness.

Time 50m

Yield 4

Number Of Ingredients 7

4 cups peeled and diced potatoes
4 cups diced onions
3 cups defatted chicken stock
1 cup buttermilk
1 teaspoon chopped fresh dill
1 tablespoon butter
salt and pepper, to taste

Steps:

  • Combine the potatoes, onions, and chicken stock in a Dutch oven over medium-high heat. Bring to a strong simmer and cook for 25 minutes, or until the potatoes are tender. Remove the pan from the heat and let cool slightly. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pan. Add the buttermilk, dill, butter, salt, and pepper. Cook for 5 minutes over low heat or until heated through. Serve hot.

Nutrition Facts :

LEEK POTATO SOUP



Leek Potato Soup image

Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 9

1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
3 tablespoons unsalted butter
Heavy pinch kosher salt, plus additional for seasoning
14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
1 quart vegetable broth
1 cup heavy cream
1 cup buttermilk
1/2 teaspoon white pepper
1 tablespoon snipped chives

Steps:

  • Chop the leeks into small pieces.
  • In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  • Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  • Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

BUTTERMILK SMASHED POTATOES



Buttermilk Smashed Potatoes image

Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!

Provided by Barbara

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 pounds red potatoes
½ cup buttermilk
1 tablespoon butter
¼ cup chopped fresh chives
1 pinch salt to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  • Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g

BUTTERMILK AND STEAMED-POTATO SOUP



Buttermilk and Steamed-Potato Soup image

Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

1 pound bite-size red potatoes (about 25), or larger red potatoes, halved
2 tablespoons extra-virgin olive oil
1/2 small head fennel (11 ounces), cut into a 1/2-inch dice (about 1 cup)
Kosher salt and freshly ground pepper
1 shallot, cut into thin rounds (about 1/3 cup)
2 cups well-shaken cold buttermilk
2 tablespoons packed finely shredded kale, for serving
Fresh dill sprigs, for serving
Flaky salt, such as Maldon, for serving

Steps:

  • Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes.
  • Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook,stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cookuntil golden brown and caramelized, about 5 minutes more.
  • Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

BUTTERMILK PARMESAN POTATOES



Buttermilk Parmesan Potatoes image

I created this potato dish when I had leftover ingredients to use up. They give a little subtle twist to scalloped potatoes, and may make you want seconds! They also reheat well, that is if you have leftovers...

Provided by BELFLOREK

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h52m

Yield 8

Number Of Ingredients 11

14 small potatoes, peeled and cubed
1 tablespoon butter
2 cloves garlic, minced
¼ cup minced red onion
3 tablespoons butter
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup 2% milk
1 cup buttermilk
1 cup freshly grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease 9x13 inch baking dish. Arrange potatoes over the bottom of the dish, and set aside.
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add the garlic and onion; cook and stir until the onion is transparent, about 5 minutes. Stir in 3 tablespoons butter until melted. Sprinkle the flour, salt, and pepper over the onion mixture. Cook and stir until mixture bubbles and thickens, about 2 minutes. Continue to stir the flour mixture while gradually pouring in the milk and buttermilk, and return the mixture to boiling. Stir in 3/4 cup Parmesan cheese; cook for 2 minutes until melted, and mixture is smooth. Pour the mixture over the potatoes in the baking dish, stirring to coat evenly.
  • Bake in preheated oven for 1/2 hour, and stir. Bake 1/2 hour longer, stir the potato mixture again, and sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 20 minutes more.

Nutrition Facts : Calories 362.9 calories, Carbohydrate 55.5 g, Cholesterol 29.9 mg, Fat 10.7 g, Fiber 5.3 g, Protein 13.2 g, SaturatedFat 6.5 g, Sodium 440.3 mg, Sugar 6.2 g

BUTTERMILK SCALLOPED POTATOES



Buttermilk Scalloped Potatoes image

Scalloped potatoes with a bit of tang from buttermilk. No need to make a white sauce. Great side for pork or chicken. PLEASE NOTE: In step 7, DO NOT BOIL the buttermilk, or it will curdle.

Provided by Outta Here

Categories     Potato

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 7

2 large baking potatoes, peeled and sliced thin
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon paprika
1 medium onion, peeled and chopped
2 tablespoons unsalted butter
2 cups low-fat buttermilk

Steps:

  • Pre-heat oven to 350°F.
  • Coat the inside of a 2-quart casserole dish with nonfat cooking spray.
  • In a large zip-type plastic bag, combine flour, salt, pepper and paprika.
  • Add potato slices and seal bag. Shake until potato slices are coated with flour mixture.
  • Layer slices in casserole dish.
  • In a medium saucepan, saute onion in butter until tender, about 5 minutes.
  • Add buttermilk to pan and heat; DO NOT BOIL!
  • Pour mixture over potatoes and bake, uncovered, 1 hour or until potatoes are tender.

LOVAGE, POTATO & BUTTERMILK SOUP



Lovage, Potato & Buttermilk Soup image

Make and share this Lovage, Potato & Buttermilk Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 1/2 ounces finely chopped onions
10 ounces coarsely grated raw potatoes
fresh young lovage, leaves
1 1/4 pints chicken stock or 1 1/4 pints vegetable stock
1/2 pint buttermilk, more if desired

Steps:

  • Put the onion into a heavy-based saucepan.
  • Add the stock and bring to boiling point very slowly so the onion begins to soften a little.
  • Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage.
  • Add the potato and herbs to the pan and pour on 1/2 pint buttermilk.
  • Increase the heat very slightly and bring the mixture to a bare simmer.
  • Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base.
  • Half-cover the pan and reduce heat as low as possible once again.
  • Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender.
  • Whizz the contents of the pan to a smooth puree.
  • Season with salt and pepper and with extra lovage if you like.
  • Whizz again and thin to taste with a little more stock or buttermilk.
  • Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small piece of chopped fresh lovage.

Nutrition Facts : Calories 93.5, Fat 1.6, SaturatedFat 0.6, Cholesterol 4.6, Sodium 188.7, Carbohydrate 14.9, Fiber 1.2, Sugar 4.4, Protein 4.9

BUTTERMILK POTATO SALAD



Buttermilk Potato Salad image

Provided by Marian Burros

Categories     easy, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 9

3 pounds new potatoes
1 cup low-fat buttermilk
1 medium red onion, about 6 ounces
1 tablespoon caraway seeds
4 teaspoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons grated lemon rind
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
  • Combine the remaining ingredients in a bowl.
  • Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this soup. They have a creamy texture and hold their shape well.
  • Use good-quality buttermilk: Buttermilk is the key ingredient in this soup, so it's important to use a good-quality buttermilk. Look for buttermilk that is fresh and has a slightly tangy flavor.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will make the soup gummy.
  • Season the soup well: Salt, pepper, and garlic powder are all essential seasonings for this soup. You can also add other spices, such as paprika, cumin, or chili powder, to taste.
  • Serve the soup with your favorite toppings: Sour cream, crumbled bacon, chopped chives, or shredded cheese are all great toppings for this soup.

Conclusion:

Buttermilk potato soup is a classic comfort food that is easy to make and loved by people of all ages. With its creamy texture, tangy flavor, and hearty potatoes, this soup is sure to warm you up on a cold day. So next time you're looking for a quick and easy meal, give this buttermilk potato soup a try.

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