Homemade Potato Soup Recipe A Must Try 30 Minute Meal!

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Homemade potato soup – This recipe was a big hit with the family. It was easy to make, flavorful, and yummy.

Potato soup is so comforting on a cold or chilly day. This potato soup can be light and creamy or thick and hearty.

Homemade Potato Soup

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My daughter, her husband, and my four grandchildren came for a visit. They don’t get to drive down often, but since they had time off of school due to the California wildfires.

Since they had already packed up belongings for pre-evacuation purposes. They were ready to get the kids outdoors and away from the fires. With their long 5-hour drive. I knew they’d be hungry so I made soup for their dinner.

How to Adjust the Thickness of Potato Soup?

Tips for Adjusting the Potato Soup Thickness

1. Blending the potatoes with an immersion blender will make the texture creamier and give the potatoes a velvety texture.
2. Heavy cream adds richness and creaminess. Half and half will be a lighter alternative but still give it creaminess. Milk will make it creamy but not have a rich taste.
3. To thicken potato soup you can use a roux, corn starch slurry, or potato starch slurry.
4. I’ve heard some people use bread or croutons to thicken the soup.
5. I like to blend part of the cooked potatoes with some of the broth to create the creaminess. I do it in the Vitamix and then add it back into the soup pot.

The best method will be your desired consistency and your dietary restrictions. Try different methods to see which you like best. I like to use the #5 Method best.

For dinner, I decided to make this potato soup, plus cook a whole chicken in the crockpot. For the chicken in the crockpot, I got the recipe from this cookbook. I also made a big salad.

My inspiration for this recipe was Pioneer Woman’s Perfect Potato Soup (link in printable recipe). I had pre-cooked the bacon the night before for BLT’s and saved the rest for garnishing this recipe. I made a few additions and omitted a few ingredients. The results were so good!

Below is a photo of the leftovers I heated up in my pot and served up Sammie the day after they headed home. Sorry, I didn’t have time to take in-process shots but, this is such an easy recipe to make, beginner cooks you’ll do just fine. 

You can serve this potato soup with biscuits, French bread, with a side salad, or by itself depending on your personal needs. And if you’re feeding a big group like I was on this day it can accompany any dinner. 

I put our left over soup in a small 1.5-quart pot, from my nonstick copper cookware set. You will need an 8-quart pot with a lid for the recipe. If you like your potato soup recipes creamy you can use an immersion hand blender to blend it. Or Vitamix if you have one.

How To Make Homemade Potato Soup 

Ingredients

(wash and scrub all your vegetables)

• 7 big russet potatoes 
• 1 yellow onion
• 3 garlic cloves
• 3 celery
• mini carrots or 3-4 regular carrots
• half a poblano pepper (optional)
• half a red bell pepper 
• half a yellow bell pepper

Other ingredients you’ll need

• 1 cup milk
• half a cup heavy cream
• 3 tablespoons of white flour
• 2 tbsp. butter
• 1-2 tablespoons olive oil
• salt, pepper, and Cajun Spice Mix
• 2- 32 ounce organic chicken broth

Garnishes: Optional pre-cooked bacon, diced green onion, and cheddar cheese for topping your soup. Makes a loaded potato soup.

Instructions

1. Wash, peel potatoes. Chop into bite-size pieces. Place in cold water until needed. Drain off cold water before adding to soup, after adding broth.
2. Sauté your chopped onion, garlic, celery, carrots, poblano pepper, red bell pepper.
3. Then add the chicken broth.
4. Next, add the peeled and chopped potatoes.
5. Add spices (a dash of salt, cracked pepper, and 1/2 teaspoon Cajun Spices)
   Adjust the seasonings to your taste preference. 
6. Bring to a boil.
7. Then reduce the heat to low/simmer cook for 10 minutes, and (mix together and add flour, milk, heavy cream. (temper per print instructions)
8. Cook until potatoes are tender, about another 10 minutes.
9. Serve with sides of grated cheddar cheese and pre-cooked, and chopped crispy bacon.

Make this soup in a 7.5-8 quart pot, with lid.

This served 5 adults and 4 kids. It can easily serve up to 8 adults. 

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Homemade Potato Soup

Homemade Potato Soup is an easy 30-minute soup recipe. This recipe is a crowd pleaser.

Keyword homemade potato soup, potato soup, potato soup recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 7

Author Theresa DearCreatives.com

Ingredients

• wash and scrub all your vegetables
• 7 big russet potatoes
• 1 yellow onion
• 3 garlic cloves
• 3 celery
• mini carrots or regular carrots
• half a poblano pepper optional
• half a red bell pepper
• half a yellow bell pepper
• Other ingredients you’ll need
• 1 cup milk
• half a cup heavy cream
• 3 tablespoons flour
• 2 tbsp. butter
• 1-2 tablespoons olive oil
• salt pepper and Cajun Spice Mix
• 2- 32 ounce chicken broth

Optional toppings

• Grated Cheddar Cheese
• Bacon bits

Instructions

1. Wash, scrub, and rinse off potatoes.

2. Then peel potatoes and chop into bite-size pieces.

3. Place in cold water until needed. Drain off cold water before adding to soup, after adding broth.

4. In a nonstick skillet: Sauté your chopped onion, garlic, celery, carrots, poblano pepper, red bell pepper in 2 tablespoons butter, 1 tablespoon olive oil.

5. When onions are translucent add the 2- 32 ounce boxes of chicken broth.
6. Add chopped potatoes

7. Add spices (a dash of salt, cracked pepper, and 1/2 teaspoon Cajun Spices

8. Bring to boil
9. Reduce heat to low/simmer

10. After 10 minutes mix flour with milk, and cream. Temper by adding a few spoonful's of broth to the bowl, then pour into pot of soup.

11. Then, cook until potatoes are tender about, 10 more minutes or slightly longer if needed.

12. Serve with sides of grated cheddar cheese and chopped crispy bacon

Recipe Notes

Serve with sides of grated cheddar cheese and pre cooked, chopped crispy bacon.

Adapted from PerfectPotato Soup

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