Best 12 Cream Of Potato Soup I Recipes

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Cream of potato soup is a hearty, comforting, and versatile soup that can be enjoyed all year round. It is a great way to use up leftover potatoes, and it can be customized with a variety of ingredients to create a soup that is perfect for your taste. Whether you like your soup thick or thin, creamy or chunky, cheesy or not, there is a recipe out there for you. So grab your ingredients and get ready to make a delicious bowl of creamy potato soup!

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF POTATO SOUP



Cream of Potato Soup image

I have tried a lot of Potato Soup recipes and this is my combination of what I consider the best of the best. I took this to work and everyone just loved it. Hope you will too.

Provided by Nimz_

Categories     < 4 Hours

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

5 (14 ounce) cans low sodium chicken broth
8 medium potatoes, cubed
2 stalks celery, diced
2 medium carrots, diced
1 medium white onion, diced
1/2 lb smoked ham, chopped ((if you meat has a casing or tough edge, remove))
3 ounces Canadian bacon, chopped ((if your meat has a casing or tough edge, remove))
1 quart heavy cream ((you can also use half and half or milk))
4 tablespoons butter
1/4-1/2 cup cornstarch
8 ounces cheddar cheese (can use up to 12 ounces)

Steps:

  • In a large kettle, combine chicken broth and cubed potatoes and bring to a boil.
  • In a sauce pan melt butter and add onion, celery and carrots and saute until tender, about 10-15 minutes depending on how fine you chopped your veggies.
  • When the potatoes are done add the ham, canadian bacon, celery, carrot and onion mixture with butter to the broth.
  • Reduce heat to medium and when the soup is NOT boiling.
  • Slowly add the Heavy Cream (you do not have to use the entire quart) just enough to made it creamy.
  • Add cheese and stir until melted.
  • Remove about half of the soup mixture and place in blender.
  • Blend until smooth then return to soup to thicken.
  • If it isn't thick enough, mix corn starch with cold water and add to soup.
  • Simmer on medium heat for about an hour or until it thickens stirring occasionally.
  • Serve with crispy sour dough bread or Aroostook's Refrigerator Rolls and enjoy.

CREAM OF POTATO SOUP



Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

  • Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

CREAM OF POTATO SOUP I



Cream of Potato Soup I image

A favorite soup for my family and friends. Garnish with chives.

Provided by Karen Wood

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 8

Number Of Ingredients 9

1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
½ teaspoon ground white pepper
2 carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk

Steps:

  • In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
  • Remove carrots and celery tops and discard. Add evaporated milk and heat through.
  • Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 32.4 g, Cholesterol 13.7 mg, Fat 10.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1204.7 mg, Sugar 8.2 g

BEST CREAM OF POTATO SOUP



Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 19

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

  • In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
  • Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

EASY CREAM OF POTATO SOUP



Easy Cream of Potato Soup image

This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.

Provided by Twiggyann

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken broth
1 cup chopped onion
2 cups peeled and diced potatoes
1 teaspoon dried dill weed
4 tablespoons flour
4 tablespoons butter or 4 tablespoons margarine
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

Steps:

  • In a saucepan combine chicken broth, onion, potatoes and dill weed.
  • Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  • Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  • In the saucepan, melt the butter.
  • Stir in flour, salt and pepper. Add the milk all at once.
  • Cook and stir until mixture is thickened and bubbly.
  • Stir in the potato mixture and cook until soup is heated through.
  • NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

CREAMY POTATO SOUP



Creamy Potato Soup image

This is an incredibly delicious soup. I recommend you serve it with fresh warm bread, they taste so great together.

Provided by Lisa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 12

4 slices bacon
3 potatoes, peeled and chopped
1 onion, chopped
1 carrot, chopped
1 cup chopped celery
water to cover
4 cups milk
2 teaspoons salt
1 teaspoon ground black pepper
1 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons paprika

Steps:

  • In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of bacon drippings.
  • Add potatoes, onion, carrot and celery to drippings. Add enough water to cover vegetables and cook over low heat until tender, stirring occasionally.
  • Stir in milk, salt and pepper. Bring to a boil.
  • In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot soup mixture into sour cream mixture.
  • Pour sour cream mixture into soup mixture. Cook until small bubbles break soups service. Top with chopped bacon pieces.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 20 g, Fiber 3.7 g, Protein 11.7 g, SaturatedFat 9.9 g, Sodium 1048.3 mg, Sugar 10.2 g

CREAMY POTATO SOUP



Creamy Potato Soup image

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAM OF POTATO SOUP



Cream of Potato Soup image

This is my Potato soup recipe. I have been making it for years. This makes a wonderful welcome home treat for your little monsters after a long night of Trick-or-Treating. Enjoy!

Provided by LeKitchenQueen

Categories     Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 1/2 lbs yukon gold potatoes
1/2 cup chopped celery
1 quart water or 1 quart chicken broth
2 chicken bouillon cubes, if using water
1/2 teaspoon paprika
2 (8 ounce) cans Campbell's condensed cream of celery soup
1 lb Velveeta cheese
1 quart half-and-half

Steps:

  • Cook Potatoes in water till soft but not done.
  • Add all the other ingredients.
  • Cook slow till potatoes are done stirring occationally.
  • Garnish top of soup with crumbled Bacon and chopped green onion.

HOMEMADE CREAM OF POTATO SOUP



Homemade Cream of Potato Soup image

Make and share this Homemade Cream of Potato Soup recipe from Food.com.

Provided by Donna Luckadoo

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

8 large potatoes, peeled diced and cooked until tender
1 cup onion, diced and sautee'd
1 cup celery, diced and sautee'd
2 (11 ounce) cans cream of celery soup
2 cups heavy cream
2 teaspoons minced roasted garlic
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1 cup shredded mild cheddar cheese (optional)

Steps:

  • In a large stew pot add the Potatoes, Onions, Celery, and minced Garlic. ( you can substitute Garlic powder if you like)
  • Next add the Soup and do not add any additional liquid.
  • Then add, Heavy Cream Spices and Cheese if you choose.
  • Bring to a simmer until it's hot thru and thru or until the cheese melts.
  • Serve with Cornbread or Over Slices of fresh Sourdough bread! Enjoy!

Nutrition Facts : Calories 558.5, Fat 25.9, SaturatedFat 14.7, Cholesterol 90.1, Sodium 937, Carbohydrate 74.7, Fiber 9.2, Sugar 5.2, Protein 10.1

QUICK CREAM OF POTATO SOUP



Quick Cream of Potato Soup image

This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.-Nancy Mosher, Sun City, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 medium potato, peeled and cubed
1/2 cup water
1 celery rib, diced
2 tablespoons finely chopped onion
2 tablespoons butter
3/4 cup evaporated milk
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper

Steps:

  • In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through.

Nutrition Facts : Calories 290 calories, Fat 17g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 521mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 2g fiber), Protein 8g protein.

SAVORY, ZESTY CREAM OF POTATO SOUP



Savory, Zesty Cream of Potato Soup image

This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.

Provided by Michelle Horne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

4 cups peeled, cubed russet potatoes
½ pound ground chorizo sausage
2 tablespoons olive oil
4 ribs celery, chopped
1 medium onion, chopped
1 (32 fluid ounce) container chicken broth
1 ½ cups baby carrots, chopped
½ teaspoon celery salt
salt and ground black pepper to taste
2 cups heavy whipping cream
2 tablespoons all-purpose flour

Steps:

  • Place potatoes in a bowl of cold water and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
  • Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
  • Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 21.9 g, Cholesterol 109.3 mg, Fat 36.7 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 18.3 g, Sodium 1070.1 mg, Sugar 3.4 g

CREAM OF POTATO SOUP



Cream of Potato Soup image

I make this up in double batches, cool, then put into large freezer bags and freeze. Great to have on those cold winter days, or just anytime!

Provided by Gourmet Gal 2

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup chicken broth
3 cups potatoes, diced
1/3 cup onion, chopped
2 teaspoons parsley flakes
2 tablespoons flour
2 1/2 cups milk
1 1/2 cups swiss cheese, shredded
paprika
salt & pepper

Steps:

  • Simmer broth, potatoes and onion until vegetables are tender.
  • Stir in parsley flakes.
  • In small bowl, blend flour with a few tbsp of the milk.
  • Add to the potato mixture.
  • Stir in remaining milk, cooking until soup thickens.
  • Add the cheese, stirring until it melts.
  • Season with paprika, pepper and salt to taste.

Nutrition Facts : Calories 245.3, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.1, Sodium 234.1, Carbohydrate 22.4, Fiber 1.9, Sugar 1.4, Protein 13.3

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for cream of potato soup, as they break down easily and create a smooth, creamy texture.
  • Use fresh ingredients: Fresh vegetables and herbs will give your soup the best flavor. If you can't find fresh vegetables, frozen vegetables can be used in a pinch.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will make the soup gluey.
  • Use a good quality chicken broth: The chicken broth is the base of the soup, so it's important to use a good quality broth. If you can, make your own chicken broth using chicken bones, vegetables, and herbs.
  • Don't be afraid to experiment: There are many ways to make cream of potato soup. Feel free to add your own favorite ingredients, such as chopped bacon, shredded cheese, or diced carrots.

Conclusion:

Cream of potato soup is a classic comfort food that can be enjoyed by people of all ages. It's a simple soup to make, and it's a great way to use up leftover potatoes. With a few simple ingredients and a little bit of time, you can create a delicious and creamy soup that will warm you up on a cold day.

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