Best 12 Savory Zesty Cream Of Potato Soup Recipes

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Prepare your taste buds for a delectable journey into the world of flavors with our curated guide to the ultimate savory zesty cream of potato soup. This velvety smooth and heartwarming soup is a symphony of creamy textures, tantalizing flavors, and delightful aromas. Whether you seek comfort on a chilly evening or crave a flavorful twist to your culinary repertoire, our carefully selected recipes will guide you toward creating an unforgettable bowl of savory zesty cream of potato soup.

Let's cook with our recipes!

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

ZESTY POTATO CHEESE SOUP



Zesty Potato Cheese Soup image

"I really like to make potato cheese soup from scratch," says Karen Pigmon of Corning, California. "But one night we were in a hurry, so I added a few ingredients to a can of potato soup instead. It was so good that now I always keep a few cans on hand...it's so quick and easy! Serve it in bread bowls, and it's always a big hit with kids."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 5

3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (12 ounces each) evaporated milk
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack cheese
6 slices ready-to-serve fully cooked bacon, crumbled

Steps:

  • In a large saucepan, combine the potato soup and milk. Cook over medium heat for 5-7 minutes or until heated through. Ladle into serving bowls. Sprinkle with cheeses and bacon.

Nutrition Facts : Calories 387 calories, Fat 20g fat (13g saturated fat), Cholesterol 72mg cholesterol, Sodium 1113mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.

ZESTY POTATO SOUP



Zesty Potato Soup image

Zesty Potato Soup is suggested by Marsha Brenda of Round Rock, Texas, who informs, "This soup has a delightful zip that sparks recipe requests."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

4 large potatoes, peeled and cubed
2 cups water
1 teaspoon dried minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
4 ounces Velveeta, cubed
1/3 cup chopped green chiles
2 tablespoons butter
1 tablespoon chicken bouillon granules
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain.) Mash potatoes in liquid until almost smooth. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 321 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 946mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

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.

DELICIOUS THICK CREAMY POTATO SOUP



Delicious Thick Creamy Potato Soup image

One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!

Provided by Kittencalrecipezazz

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 large potatoes, peeled and diced
2 medium celery ribs, diced
1 medium onion, diced
1 tablespoon fresh minced garlic (optional)
1 1/2 cups low sodium chicken broth
4 chicken bouillon cubes (I use OXO brand, can use the small packages in place of cubes)
1/3 cup grated parmesan cheese
1 cup full-fat milk (or use 2 cups half-and-half cream)
1 1/2 cups sour cream
1 tablespoon flour
salt & freshly ground black pepper (i use seasoned salt)
1 pinch cayenne pepper
grated parmesan cheese
green onion

Steps:

  • Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
  • Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
  • Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
  • In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
  • Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
  • Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
  • Sprinkle with grated Parmesan cheese and chopped green onions.
  • Delicious!

ZESTY POTATO SOUP



Zesty Potato Soup image

This recipe was created by a friend of mine, Stephanie Berry. It is the best potato soup recipe I've ever tasted.

Provided by Ginger 77

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

4 large potatoes, peeled and cubed (extra large)
2 cups water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
6 ounces processed American cheese, cubed
1 tablespoon chicken bouillon granule
2 tablespoons butter
2 teaspoons dried parsley

Steps:

  • In large sauce pan, combine first 5 ingrediants; bring to a boil. Reduce heat; cover and simmer for 15 minute DO NOT DRAIN-- mash potatoes in liquid until almost smooth. Add remaining ingredients. Cook until cheese is melted; stir continuously.
  • I sprinkle with crumbled bacon and shredded cheddar cheese.
  • Enjoy.

Nutrition Facts : Calories 347.9, Fat 12.7, SaturatedFat 7.8, Cholesterol 34.3, Sodium 718.9, Carbohydrate 47.7, Fiber 5.5, Sugar 2.1, Protein 12.2

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     Potato Soup

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

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     Potato Soup

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

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     Potato Soup

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

ZIPPY POTATO SOUP



Zippy Potato Soup image

This savory soup has a lot of substance, especially for the men in the family. We enjoy brimming bowls all winter long. -Clara Lee Parsons, Terre Haute, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

3/4 pound sliced bacon, diced
1 medium onion, chopped
8 to 10 potatoes, peeled and cut into chunks
1 medium carrot, grated
5 cups water
1 can (12 ounces) evaporated milk
2 tablespoons butter
4-1/2 teaspoons minced fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • In a large skillet, cook bacon and onion; drain and set aside. In a soup kettle or Dutch oven, cook the potatoes and carrot in water for 20 minutes or until tender (do not drain). Stir in the remaining ingredients and the bacon mixture. Cook for 10 minutes or until heated through.

Nutrition Facts : Calories 170 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 222mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g 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     Potato Soup

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:

  • For a creamier soup, use heavy cream or half-and-half instead of milk.
  • If you want a thicker soup, add more flour or cornstarch.
  • To make the soup more flavorful, add some chopped bacon, sausage, or ham.
  • For a vegetarian version of the soup, omit the bacon, sausage, or ham and add some chopped vegetables, such as carrots, celery, or onions.
  • Garnish the soup with chopped chives, parsley, or grated cheese before serving.

Conclusion:

Cream of potato soup is a classic comfort food that is easy to make and always a hit with the whole family. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that everyone will love. So next time you're looking for a quick and easy meal, give this cream of potato soup recipe a try.

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