Ultimate Potato Soup Recipes

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THE ULTIMATE POTATO SOUP RECIPE



The Ultimate Potato Soup Recipe image

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Provided by Sam Merritt

Categories     Soup

Time 30m

Number Of Ingredients 14

6 strips (uncooked) bacon (cut into small pieces)
3 Tablespoons butter (unsalted or salted will work)
1 medium yellow onion (chopped (about 1.5 cup/200g))
3 large garlic cloves (minced)
⅓ cup all-purpose flour ((42g))
2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1" (this was about 6 Large potatoes for me/1.15kg))
4 cups chicken broth ((945ml))
2 cups milk ((475ml))
⅔ cup heavy cream ((155ml))
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream ((160g))
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)

Steps:

  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

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

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

ULTIMATE POTATO SOUP



Ultimate Potato Soup image

I found this on the net last year and have made it too many times to count. Best soup recipe I think I have!

Provided by treko

Categories     One Dish Meal

Time 1h20m

Yield 6-8 easily doubles or triples

Number Of Ingredients 12

1 lb bacon, diced
2 stalks celery, diced
3 garlic cloves, minced
1 onion, chopped
8 potatoes, peeled and cubed
4 cups chicken broth
3 tablespoons margarine
1/4 cup flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons fresh cilantro, chopped
salt and pepper

Steps:

  • In a dutch oven cook bacon till soft/ crisp, remove from pan and set aside.
  • Drain off fat except for 1/4 of a cup and cook onion and celery till onion is translucent.
  • Add garlic and cook for 1-2 minutes add potatoes and toss to coat.
  • Sauté for 4-5 minutes.
  • Add bacon and cover with enough stock to just cover potatoes.
  • Cover and simmer till potatoes are tender.
  • In separate pan melt margarine and cook with flour for 1-2 minutes. Add cream, tarragon and cilantro and bring mixture to a boil to thicken, stirring constantly.
  • Add cream mixture to potato mixture, heating through.
  • Puree about 1/2 the soup and return to pot.
  • Season to taste and serve.

FULLY LOADED BAKED POTATO SOUP



Fully Loaded Baked Potato Soup image

Craving comfort? Make Guy Fieri's easy fully-loaded baked potato soup from Guy's Big Bite, and top it with your favorite fixin's - bacon, cheese, sour cream and chives.

Provided by Guy Fieri

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
  • Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
  • Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
  • Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
  • Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
  • Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

ULTIMATE POTATO SOUP



Ultimate Potato Soup image

This potato soup has more flavor than any potato soup I have ever had. It is a bit salty due to the bouillon cubes but you can add more milk to dilute if you find it necessary. For less creamy and lower fat, use whole milk instead of half-and-half -- still tastes great!

Provided by THUMPER74137

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

Time 1h

Yield 12

Number Of Ingredients 9

6 cups diced potatoes
3 stalks celery, diced
1 cup chopped onion
3 (14.5 ounce) cans chicken broth, divided
4 cups half-and-half cream
6 tablespoons butter, melted
6 tablespoons all-purpose flour
4 cubes chicken bouillon
½ teaspoon ground black pepper

Steps:

  • In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. Drain and reserve liquid.
  • Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, remaining broth, bouillon and pepper. Heat through and serve.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 22.5 g, Cholesterol 45.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 469.3 mg, Sugar 1.6 g

WORLD'S BEST POTATO SOUP



World's Best Potato Soup image

Cheesy, hearty potato soup that's better than the restaurants.

Provided by Elizabeth Goldsberry

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

Yield 9

Number Of Ingredients 8

8 unpeeled potatoes, cubed
1 onion, chopped
2 stalks celery, diced
6 cubes chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts : Calories 642.1 calories, Carbohydrate 41.2 g, Cholesterol 105.3 mg, Fat 38.9 g, Fiber 4.5 g, Protein 31.8 g, SaturatedFat 17.2 g, Sodium 2352.2 mg, Sugar 2.9 g

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.

THE ULTIMATE LOADED BAKED POTATO SOUP



The Ultimate Loaded Baked Potato Soup image

Make and share this The Ultimate Loaded Baked Potato Soup recipe from Food.com.

Provided by TheFabChef

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

6 slices bacon
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons flour
4 cups low sodium chicken broth
1 cup heavy whipping cream
2 1/2 lbs russet potatoes (peeled and cubed)
salt and pepper
1 cup shredded cheddar cheese (plus more for garnish)
1 cup sour cream (plus more for garnish)
4 scallions, sliced

Steps:

  • Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
  • Once the bacon is done, remove and set a side (chopp for garnish once it cools).
  • Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
  • Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
  • Slowly wisk in the chicken broth and heavy whipping cream.
  • Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
  • Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
  • Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
  • Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

ULTIMATE BAKED POTATO SOUP



Ultimate Baked Potato Soup image

Make and share this Ultimate Baked Potato Soup recipe from Food.com.

Provided by frozenmargarita

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs potatoes, scrubbed and pierced in several places
1 tablespoon stick butter or 1 tablespoon margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
shredded cheddar cheese
crumbled bacon
chopped scallion

Steps:

  • Heat oven to 400°F
  • Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
  • Melt Butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
  • Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Nutrition Facts : Calories 302, Fat 7.1, SaturatedFat 4.2, Cholesterol 22.2, Sodium 705.5, Carbohydrate 50.3, Fiber 5.8, Sugar 3.7, Protein 10.7

THE BEST-EVER POTATO SOUP



The Best-Ever Potato Soup image

This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.

Provided by morelhunter

Categories     One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 stalk celery, chopped
1 carrot, finely chopped
1 small onion, chopped
1 tablespoon dried parsley
1 quart chicken stock
1 teaspoon salt
1/4 teaspoon pepper
6 -8 potatoes, cubed
6 slices bacon, cooked and crumbled
4 cups milk
4 tablespoons flour
1 1/2 cups Velveeta cheese, cubed

Steps:

  • In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
  • Cover, bring to a boil and cook for about 20 min.
  • until the vegetables are tender.
  • Add the bacon.
  • Mix the flour into the milk until well blended.
  • Add to the soup and stir well.
  • Add the cheese and heat until melted.

UNBELIEVABLY EASY POTATO SOUP



Unbelievably Easy Potato Soup image

Don't let the sparse ingredient list fool you. This is a recipe that's so easy to make yet so delicious that everyone inhales it. My mother was raised on this soup and she served it often to us. My grown daughters now demand it when they are home. To this day, entering the house on a cold day and smelling this soup is the most comforting, delicious aroma imaginable. It's also non-fat if you use skim milk. (But I like half-and-half, myself!)

Provided by Vina7737

Categories     Potato

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste

Steps:

  • Peel and cube potatoes.
  • Put in a saucepan along with the onions and celery.
  • Add water, but don't quite cover the vegetables.
  • Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
  • Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
  • Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
  • (It will take a lot of salt!).

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From thefoodcharlatan.com


EASY POTATO SOUP RECIPE - BOWL ME OVER
2021-08-10 Stovetop instructions. Chop the onion and celery, peel and dice the potatoes. Place dutch oven on the stove over medium heat. Heat oil and butter, then add the onions, celery and season. Next, add the potatoes and minced garlic to the pot and continue to sautée all of the ingredients for about 5 minutes.
From bowl-me-over.com


THE BEST POTATO SOUP - BUNNY'S WARM OVEN
2019-03-06 Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan.
From bunnyswarmoven.net


THE ULTIMATE POTATO SOUP RECIPE - SOBER JULIE
2014-09-26 Instructions. Cook the bacon over medium heat until crisp in a Dutch oven or soup pan. Once crisp, remove and place onto paper towel to drain. Saute onions and carrots in the bacon drippings until tender, then stir in the flour. Add in milk and water and bring to a boil. Add in bouillon and combine well.
From soberjulie.com


POTATO SOUP {THE BEST!} - TWO PEAS & THEIR POD
2021-10-25 Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft.
From twopeasandtheirpod.com


ULTIMATE COMFORT POTATO SOUP | RECIPELION.COM
2022-02-28 In a large Dutch oven (7-quart) or large stockpot, melt butter over med-low heat. Whisk in flour until smooth (no lumps). Gradually stir in milk, cream, and buttermilk, mixing constantly until fully incorporated and slightly thickened. Add salt …
From recipelion.com


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