When you’re in the mood for classic comfort food, there’s nothing like cream of potato soup to satisfy your cravings. This easy cream of potato soup recipe is rich and creamy and can be ready in just 25 minutes. We’ll show you how to boil potatoes for fork-tender potatoes that give this soup just the right amount of texture and consistency. Fresh dill, salt, and pepper perfectly season this quick soup for a flavorful option for lunch or dinner. Finish this recipe with delicious toppings that add an unexpected twist of flavor. You're going to love how easy it is to make this homemade potato soup with ingredients that are probably already in your pantry.
Toppings for Potato Soup
Impress your guests by serving your soup with one of these flavorful toppers.
- Dairy sour cream and sliced jalapeño chile peppers.
- Cheese-flavored popcorn.
- Crumbled crisp-cooked bacon and diced tomato.
- Toasted pine nuts and crumbled goat cheese.
- A drizzle of olive oil and a sprinkle of shredded Parmesan cheese.
- Roasted pumpkin seeds.
- Plain or cheese-flavored fish crackers.
- Crushed corn chips or tortilla chips.
- Snipped fresh herbs and crumbled feta cheese.
- Shredded cheese and fresh dill.
Ingredients
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5 medium potatoes, peeled and cubed (about 1 ⅔ pounds)
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½ cup chopped onion
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1 ½ cups chicken broth or vegetable broth
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1 tablespoon butter
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1 tablespoon all-purpose flour
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½ teaspoon snipped fresh dill
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¼ teaspoon salt
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Dash ground black pepper
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1 cup milk or half-and-half
Directions
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In a large saucepan cook potatoes and onion, covered, in a large amount of boiling water about 15 minutes or until tender. Drain well. Set aside 1 cup cooked vegetables to give the soup texture.
Test Kitchen Tip: The potatoes are done when a fork or the tip of a sharp knife can be easily inserted and removed.
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In a food processor bowl combine the remaining cooked vegetables and the chicken broth. Cover and process about 1 minute or until smooth. Set aside. (You can skip this step and use an immersion blender to puree the soup in Step 4).
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In the same saucepan melt butter. Stir in flour, dill or basil, salt, and pepper. Whisk in the milk until smooth. Cook and stir over medium-high heat until the base is slightly thickened and bubbly. Continue cooking and stirring for another minute to develop a rich, creamy flavor.
Test Kitchen Tip: If needed, substitute the milk or half-and-half for lactose-free milk.
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Stir in the reserved 1 cup cooked vegetables and blended vegetable mixture. (This is where you can puree the soup in the pan with an immersion blender before adding the reserved chunks of potato.) Cook and stir until heated through. If a thinner soup is desired, stir in a little more milk or half-and-half. If desired, season to taste with additional salt and pepper. Makes about 4-½ cups (4 side-dish servings).
Test Kitchen Tip: To make potato soup without peeling or cubing the potatoes; skip Step 1 above, and go with baking the potatoes instead of boiling them. If using baked potatoes, sauté the onion in melted butter in Step 3, then continue making the creamy base as directed.
Nutrition Facts (per serving)
| 185 | Calories |
| 32g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 185 | |
| % Daily Value * | |
| Saturated Fat 3g | 15% |
| Cholesterol 13mg | 4% |
| Sodium 414mg | 18% |
| Total Carbohydrate 32g | 12% |
| Protein 7g | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
