Potato Soup

Anne Dolce

Potato Soup

Potatoes are one of my favorite foods, so I was very determined to create the perfect potato soup. As you'll see in the recipe, I used basic ingredients in an incredibly detailed and specific process to create one of the best potato dishes I've ever had. If you're looking for a well-rounded meal, shredded chicken is the perfect addition to this soup.

Click here to see Potato Recipes That Aren't Boring.

Ingredients

  • 1/2 stick salted butter
  • 1 1/2 Cup finely chopped celery
  • 1 1/2 Cup finely chopped carrots
  • 2 Cups finely chopped onion
  • 2 cloves garlic, minced
  • 1 dozen mini waxy potatoes, peeled and cut into large chunks
  • 4 Cups chicken stock
  • 1 Cup water
  • 1/2 Cup heavy cream
  • 1 Tablespoon finely chopped chives

Chilis Loaded Baked Potato Soup

Everyone knows that Chili’s loaded baked potato soup is the best, loaded with bits of cheddar and bacon in every bite of that creamy baked potato base! Here’s how to reproduce that scrumptious flavor in your own home, so you can go back for seconds (or thirds) if you want to!

This is also the perfect recipe if you happen to have any leftover baked potatoes. Now, the type of potato is going to determine the texture of the finished soup, so keep that in mind if you are a “texture” person.


11 Scrumptious Ways to Make Homemade Potato Soup

Made with rich and tasty ingredients, these easy ideas are guaranteed to become your new go-to soup recipes. Here you'll find the best homemade soup recipes with steak, chicken, ham, veggies, cheeses, and more.

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I am so glad that you asked!! This particular version that you’re looking at now is loaded with all the goods. Cream. Bacon. Nutrition information is included in the recipe card below if you’re curious. BUT if you’re looking to maybe lighten things up a bit and still enjoy a potato soup I have a Secretly Healthy Potato Soup recipe you may be interested in!


Follow along with these easy to prepare steps for making a potato soup recipe:

Render the bacon fat and cook until the bacon lardons are crisp. Remove the bacon and set it aside.

Add the onions to the pot with the rendered bacon fat and caramelize on low heat for 40 to 45 minutes.

Next, stir in the celery and garlic and cook for 4-6 minutes on low to medium heat.

Stir in the flour and mix until completely combined.

Pour in the potatoes and chicken stock and bring to a boil to thicken up.

Add the cream to the mixture and keep it at a boil to ensure that it is thick.

Puree half of the soup with a hand blender or in a blender.

Mix in the seasonings and serve with optional toppings.


– Peel potatoes, wash and cut into small cubes.
– Peel carrots, cut into small cubes or slices.
– Chop onion fine.
– Cut leek into very small slices cut celery root into small cubes or slice celery stalk.
– Melt butter in a large pan. Add onions and saute until transparent.
– Place all vegetable in the large pan, fill up with purified water until vegetable is covered. Add the bay leave and if you like the instant broth cubes.
– Bring to a boil, then reduce heat, cover pan with a lid, and let simmer for app. 25 minutes. Mix now and then.

– Take one third of the soup into a bowl and puree it with a mixer. This will help to thicken the soup.
– Spice with salt and pepper and nutmeg.
– The soup should not be too thin. If the soup is too thin add 2 tbsp heavy cream combined with 1 tsp flour (optional).
– Bring the soup again to a brief boil, then reduce heat.
– Add the sausages to the soup, as whole or sliced. Keep in the soup for 10 minutes sausages should be hot.
– Sprinkle parsley on top before serving.

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TIPS

– If you like the Bavarian Weisswurst (or Bratwurst): Peel the skin off the sausages and cut them in slices. Roll the slices in flour and fry them in hot butter or oil. Serve with the soup.
– Add other veggies to the soup.
– Fry chopped onions in 1 tbsp olive oil until transparent, add vegetable and potatoes and fill up with water – you won’t need to use broth.


Ingredients Potato Soup Berlin Style

2,5 kg potatoes such as russet or potatoes you would use to make mashed potatoes
1 kg assorted soup vegetable: carrots, celery root and leaves, spring onion, leek, frozen or fresh
250 g ham or lean bacon (German Speck)
3 small onions
3-5 sausages (Knackwurst or Frankfurter)
3 bay leaves
4 pimento seeds or all spice – optional –
2 tbsp instant veggie broth (eg. Rapunzel, all natural) or make the broth from scratch:
– How to Make Vegetable Broth –
salt, pepper, nutmeg to taste
3-5 tbsp chopped parsley
butter as needed

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Crock-Pot Potato Soup

Mashing half of your potatoes when the soup is almost done gives you a thicker, creamier texture. More like the one you would get from making potato soup on the stove. If you prefer a thinner soup you can easily skip that step! If you want a vegetarian soup you can easily skip the bacon. Maybe add in a little smoked paprika to add in some extra flavor!

We love using Yukon gold potatoes for potato soup as they are creamy and make for the best texture in the soup. Russets are also great because they mash well and their starch will help further thicken the soup!

If you want potato soup fast try out our classic Loaded Baked Potato Soup!

Editor's Note: The introduction to this recipe was updated on August 25, 2020 to include more information about the dish.


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