Easy Creamy Old Fashioned Potato Soup Recipe in 30 Minutes
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best cream of potato soup I’ve ever had. And it only takes about 30 minutes to make!
Yesterday my 4-year-old daughter Valentine came rushing into the room with blood all over her face. Since she wasn’t screaming in pain we quickly realized it was just a nosebleed, but still, that much red is enough to make anyone panic.
I started yelling at Eric, “Look up what to do for a bloody nose!” But then I realized he had already dialed his mother’s phone number.
No matter how old you get, calling mom is just instinctual, right? “Mom, what do we do for a nosebleed??” “I don’t know, let me look it up!” So his mom googled what to do and dictated to us over the phone. Thanks for your help Kris. Next time you can just tell us to cut out the middle man!
It reminds me of one time when my friend told me that she spent 45 minutes on the phone, complaining to her mom about her kids, and then hung up and realized that someday when she’s 75, her kids are STILL going to call and complain to her. There is no escape!! Ah, motherhood!
Anyway, you would think that a traumatic nosebleed was the biggest scare of the day, but really it was our brand new couch. The one that took us 6 months of marital stress to decide on. It finally arrived a few weeks ago, cushy and new. And now there was blood all over it. I think that’s why Eric was really calling his mom.
Good news, the stain actually came out just fine, but there was a spot on the carpet that I had to get down on my hands and knees to start figuring out. Our rug has a really high pile, high enough that painful legos get lost in it sometimes. There, in the exact spot of the stain, was an entire piece of gum, folded into the fringe of the carpet. It had clearly been there A WHILE. Please don’t judge me. (If you are judging me, you might not have kids.)
Nothing that a little machete action couldn’t take care of. Two stains with one snip. Who needs that high pile. Don’t look at my rug too closely on the side near the piano. It looks like a muppet with a bad haircut.
Well aside from bad rug haircuts, we’ve got LOTS of soup going on lately! It’s still like 100 degrees here in Sacramento but I love you enough to test soup in this weather so that you can have the recipe in time for when the weather starts cooling off. Because who doesn’t love soup on a chilly day?
Homemade Potato Soup Recipe – Easy Dinner Meal
This recipe is from my sister Laura, who got it from her old roommate Janelle, who got it from her grandmother Mary Hanks, who owns a potato farm in Idaho. It doesn’t get more authentic than this my friends. Trust me, I know lots of people from Idaho, and they take their potatoes SERIOUSLY.
I love this soup because it doesn’t rely on garnishes to be awesome. I feel like a lot of potato soup recipes I’ve tried are kind of ho-hum, but then you add cheese and bacon and it’s fine. Good enough.
Not this soup. It is packed with flavor all on it’s own. There is no cheese in the soup recipe itself, just a perfectly balanced white sauce that gives you all the flavor and texture you need. And please, put down the bacon. Bacon has it’s place in the world, but I feel like it steal potato’s glory in this recipe. Let your potatoes shine! They deserve it!
Creamy Potato Soup Recipe Ingredients
This recipe is so stupid easy. I’ll take you through it step by step! Here are the ingredients you need (full recipe and instructions in the recipe card below!)
- Potatoes
- Carrots
- Garlic
- Water
- Better than Bouillon Chicken Base
- Parsley (dried is fine)
- Butter
- Flour
- Salt
- Pepper
- Whole milk
First you’re going to need 2 giant Russet potatoes. Why Russet? Let’s go deep, Russ:
Best Potatoes for an Old Fashioned Potato Soup Recipe
Russet Potatoes are the best kind to use for this potato soup recipe. Their high starch content and light texture provide that creamy, smooth mouthfeel we are looking for. They work well if you want to completely cream the soup (no bits of potato) or if you want to mash a little but still have some chunks.
If you have Yellow, Red, or Yukon Gold Potatoes on hand, you can use them in a pinch. They’re not quite as high in starch as good ol’ Russ, so they don’t fall apart as easily. If you prefer your potato soup with distinct chunks of potato, you can substitute Yellow, Yukon, or Red.
But don’t use any other kind of potato. They have high moisture content and are more waxy, meaning they don’t get as creamy. Say no to waxy soup.
Do potatoes have to be peeled for potato soup?
Yes definitely! The glorious thing about potato soup is the creamy texture. Nasty peels ruin it. Don’t even go there. (Are you one of those people who leaves the peels in Mashed Potatoes, too? Get out.)
How to make Potato Soup
So here’s our Russet. Each of the big guys weighs about a pound. Peel em up and chop them pretty small, about 1/2 inch or so. You should end up with about 4 cups, but it’s ok to be slightly over or under to use what you have on hand.
By the way, if your measuring cup looks like it’s been to the fiery gates of hell and back like mine has, go ahead and buy yourself a new one. You have my permission. I don’t know why I haven’t given myself permission, exactly. A friend of mine told me the other day that I need to stop being so tightfisted, and I think she has a point. (She is not a mean friend btw, she’s just a good enough friend to be able to tell it to me straight. If you don’t have a friend who can say crap to your face, get yourself one stat.)
Now, peel and chop up 1-3 carrots, depending on size. Dice them up nice and small. You want about a cup, more or less, you do you.
Should potatoes be cooked before adding to soup?
Nope, they go in the pot raw, along with the carrots.
Add all the vegetables to a pot, at least 3 quart capacity. Add about 3 cups of water to the vegetables. You want the water to just barely cover them, so if it’s a little short you can add more.
Next add the heaping tablespoon of Better Than Bouillon Chicken Base (or Turkey!) and 1/4 cup chopped parsley. Dried parsley is a totally fine substitute!
Bring the pot to a boil on high, and then reduce to a simmer and cook for about 20 minutes, or until the vegetables and carrots are extremely tender. Like, slide a fork in with no resistance level tender. No cheating. We don’t want any crunchy, undercooked potatoes in our soup thankyouverymuch. Vent the lid while cooking to let some of the steam escape.
While that cooks, get out another mediumish pot and make your bechamel. That’s a fancy word for white sauce.
How to thicken Potato Soup
Nobody wants to eat watery potato soup. We’re all about the creeeeamy. For this potato soup recipe, we are using two different methods to help get that thick, luxurious texture. The first is to make a bechamel.
Start off by melting some butter and adding in some flour, salt and pepper. This is called a roux. I know, so many fancy French words.
Next we turn this goodness into a white sauce by adding milk. Sloooowwwwly. Don’t you dump it in all at once. You don’t want flour chunks in your soup do you?? Didn’t think so. As you slowly add the milk to the roux, the milk becomes thickened and adds richness to the flavor and texture of the soup. Yes please.
When you add your first bit of milk your roux is going to seize up and spit at you and you are going to think you have completely screwed up. I mean look at this mess in the picture on the left! Never fear, just keep whisking, keep adding milk slooowly, and pretty soon it will turn into creamy goodness, I promise! Observe:
See? Perfection! Taste it. So homey, right?
The second way to thicken the soup is to use the starch in the potatoes themselves. Do you see how tender this potato is after boiling? This is what I was talking about up there when I said Russet potatoes “fall apart.”
There should be no resistance at all. Use a potato masher or fork to roughly mash the mixture to your desired texture. As you mash the cooked potatoes, the natural starches are released into the broth and thicken it. It’s magical.
How much you mash is totally up to you. I like a velvety soup with some chunks, as you can see in the photo on the right. You can leave it very chunky by not mashing at all (left photo), or if you want an ultra smooth soup you can use an immersion blender.
After mashing or blending, pour the white sauce from the smaller pan into the larger pot and stir it all together. Double check your seasonings and see if you need to add any more salt or pepper, and that’s it! You’re done!
Add in some cheese and green onions and that’s it. Hold off on the bacon. I mean. Bacon is delicious. Add it if you want. I just need you to know how good this soup is without it!
Can you make potato soup ahead?
Potato Soup can absolutely be made ahead of time! It’s a great option to make in the morning for dinner that night, or a day in advance. Prepare as directed, allow to cool, then store in an airtight container for about 3-5 days in the refrigerator. Over time, the white sauce in the soup will start to break down and make it a little more watery with each passing day, so the best quality will be within the first few days. Reheat on the stove over low heat, stirring occasionally, or in the microwave.
Can you freeze creamy potato soup?
Bad news guys. Unlike almost every other soup, Potato Soup does not freeze well. It is best enjoyed within 3-5 days of making. Time to invite some friends over for a soup party to finish it up. Because potatoes are so starchy, they tend to absorb a lot of moisture. This means that during the thawing process they take on extra moisture and can become very grainy. Also, some dairy based soups have a tendency to separate and lose their creaminess after freezing. It’s definitely best enjoyed immediately!
Best Potato Soup Recipe Toppings
The best part about this potato soup recipe is all the delicious toppings you can add! It’s nice because it makes it very customizable for each person. I actually feel like this soup needs very little garnish. It is stands alone very well, I eat it without the cheese even a lot of the time.
Topping ideas:
- cheddar cheese
- chopped green onions
- chopped fresh parsley
- crumbled bacon (I actually dislike adding bacon. It changes the whole profile of the soup and makes you hunt for bacon while you’re eating. Let the potato have its moment, okay?)
- sour cream (I mean, you can, but this soup is so creamy I kind of feel like it’s unnecessary)
These are the basics. Other options include adding proteins like ham, rotisserie chicken, or spicy sausage. Or you could add in vegetables like corn, roasted veggies, jarred peppers, etc. If you’re looking to get rid of some leftovers, potato soup can be a great vehicle!
What to Serve with This Easy Potato Soup Recipe
When you have a main dish as thick and hearty as this soup, it’s nice to pair it with something light and refreshing for some balance. I think this Raspberry Avocado Salad would be particularly nice, or perhaps a simple No Chop Green Salad or Pineapple Spinach Salad. Some Oven Roasted Broccoli or Roasted Asparagus would also be great sides, especially in colder months.
And I don’t know about you, but I could never say no to pairing this with some good bread, like this One Hour French Bread , Aunt Shirley’s Famous Dinner Rolls, or even some Cheddar Bay Biscuits. Yes please!
Who’s going to make potato soup on the first rainy day this season?? I’m here for it!
More soup recipes you are going to love!
- Zuppa Toscana Copycat << this soup will totally knock your socks off. I mean have you been to Olive Garden??
- Ham Mac and Cheese Soup << Creamy. Comforting. Takes about 30 minutes. What’s not to love?
- Easy Broccoli Cheese Soup << Say goodbye to Panera and hello to THIS!!
- How to Make Tomato Soup << it’s so easy and sooo much better than the can.
- Creamy Turkey Rice Soup << This is probably favorite soup ever. There, I said it.
- Hold up I forgot about this one: Beef Barley Soup. The king of beef soups. The shredded carrots are the secret!
- Roasted Butternut Squash Soup << a fall classic with good reason!
- Navy Bean Soup with Ham from The Forked Spoon
- Buffalo Chicken Soup from The Girl Who Ate Everything
- Easy Wonton Soup from SkinnyTaste
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Creamy Potato Soup
Ingredients
For the vegetables
- 4 cups diced Russet potatoes, 2 large potatoes, about 2 pounds
- 1 cup diced carrots, about 2 large
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base, chicken or turkey flavor is great
- 1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
For the white sauce
- 1/2 cup butter, one stick
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups milk, whole milk is best
Optional garnishes
- cheddar cheese
- chopped green onions
- chopped parsley
Instructions
- Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
- Peel the carrots and dice about the same size as the potatoes. Add to the pot.
- Smash and mince 1 clove of garlic and add to the pot.
- Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
- Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
- Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
- Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
- Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
- Make the white sauce (bechamel). Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
- Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk.* If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
- Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
- Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
- Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
- Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
Video
Notes
Nutrition
Originally posted September 11, 2021.
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Absolutely delicious! Followed the recipe but doubled it, and it tasted amazing! Clumsy me accidentally knocked to much pepper into it and had to scoop it out, although it still by the end had a extensive pepper taste, more then I would have liked. But that one was completely my fault and next time I make it (since I can’t get enough of it) I’ll be sure not to knock so much pepper 😂
I made this soup for myself and my room mate and we love it
She said 6 star rating out of 5 star.
Best potato soup ever! I followed the recipe exactly except I didn’t have Better Than Bouillion, so I used half chicken stock and half water. My husband LOVED it and so did I!!
Absolutely love this soup, I have never left a comment on a recipe before but I had to on this one. My daughter had her tonsils out yesterday and I had bought a cup of potato soup for her at the store, today she asked for more potato soup. Well I found this recipe and had a bunch of potatos on hand, I left out the carrots because I didn’t have any at home and I only had 2% milk (it’s a 35 min one way drive for me to go to a grocery store) but it is still amazing. I know I can’t freeze this soup but how about canning it, I’m new to pressure canning but I have a lot of time in the summer because I’m a teacher and though this would be great to have on hand for dinner during the school year if I could can it.
Hi Amy! I’m so glad it was a hit, nothing would be better than this on tonsil removal day! Unfortunately I’m completely inexperienced with canning and have zero help or advice to offer 😭 let me know if you find anything out!
Hi. I’m pretty new to canning, but I’m sure you cannot oressure can things that have any flour and I’m pretty sure no dairy. I don’t know about water bath canning.
I’ll have to try this. As for the roux, shouldn’t it be fried first before adding? And if so, to what color? Keep it light and white, more yellow or brown?
Hi Dan! Sounds like you are an experienced Gumbo maker :) A typical roux is cooked for 1-3 minutes, just until lightly browned, to cook out the “raw flour” taste. Gravy and Gumbo are the only dishes I can think of off the top of my head that require extensive roux-browning. For this recipe, 1-3 minutes is fine! Enjoy!
This is the BEST potato soup. Thank you for the recipe!!!
I never rate recipes, but OMG!!! This soup is SO DELICIOUS!!! My picky 7 year old said, “more! MOAR!” after he had a taste. IT’S SO GOOD
MOAR!! hahahaha I love it! Thanks for the comment Meg! So glad you loved it.
You left out the onions! Otherwise wonderful
That’s what I was going to say, lol I also add carrots and celery for flavor and sometimes the little ham chunks.
Easiest, best tasting potato soup I have made. Followed recipe exactly. Family loved it we will be having this soup again. Did I mention easy? I used a potato masher and the little chunky bits were so good,, especially the carrots.
Excellent! Follow every detail 8n recipe and soup turned out perfect!
Hi Karen,
This soup was delicious. My husband also liked it especially when he added the red pepper flakes. I followed the recipe exactly and I will add other protein to it next time.
Thank you for your wonderful recipes
Kylee.
Hi Karen, I recently had dental work done and was unable to eat. I thought of cheesy potato
soup so checked out all of my recipe sources. There were plenty of recipes but I wanted something that was easy and quick (I think I was starving for something besides yogurt and ice cream). I found your recipe, I will make it after I finish this note and let you know. Thank you so much for your wonderful recipes.
Grateful for you,
Kylee
Really easy recipe, and DELICIOUS!!
Holy HECK!!!! I grew up on potato soup and this is the best I’ve ever had. Super Easy and to die for flavor. Thank you!
Love this soup! Used a bag of creamers from Costco to make a big pot for a family of six. Crumbled bacon on top was delicious. Will be making this again!
Can I use rhe knorr chicken bouillon? Sorry Mexican here not sure what better than bouillon is 😂😂
Hi Judith! Here is a link to Better than Bouillon. If you can’t find it, Knorr’s will work great! Just be sure to use a little at a time; it is much saltier. Start with half the amount and go from there. Enjoy!!
Fabulous and delicious!! Thank you!
I loved this potato soup! It was wonderful. Thank you for posting. Easy recipe and so delicious!
Easy, tasy andvery satisfying.
This was the most fantastic, easiest recipe I have ever tried for potato soup!!! Thank you sooooooo much for sharing your creativity.
Very delicious family enjoyed! Thank you for sharing recipe.
Super easy recipe! It has a fantastic texture, though I feel it is lacking in flavor. I used granulated bouillon instead of Better than Bouillon; perhaps that’s the reason? Next time I’m going to add onion powder, a bit of cayenne, and more salt in hopes of enhancing the flavor.
Hi Anna! Truly, granulated bouillon doesn’t hold a candle to Better than Bouillon! I highly recommend it :)
The soup turned out reallly good! It was creamy and had a tasty flavor. The better than broth really does make a difference I think. 10/10 recommend.
This recipe was incredible!! I have tried so many other recipes and this will be my go to recipe from now on
I’m so happy to hear you enjoyed it Pat! Thank you for coming back to review! 🖤
This is an excellent potato soup. I have to admit to Yukon Gold. I love the taste. Thank you for posting such a delicious soup!
This potato soup recipe was certainly simple enough to put together, but I wasn’t impressed with the results. I felt it was more about the roux than the potato. I definitely prefer potato soups that do not include flour in the recipe, such as Barbara Kafka’ Potato Leek soup.
And if I don’t have russet potatoes and have red I add a little instant potatoes. I know lol but in a pinch.
So delicious and easy! Definitely a “keeper”!
Many yummy recipes. A very yummy potato soup. It’s, if I can get it, will be dinner. Husband was his request
Oh my goodness! This soup is awesome! Definitely saving this recipe.
this sounds delicoious im going to make it now.
Can you use evaporated milk for some of the milk?
I haven’t tried it Sara, but I think it would work. You wouldn’t want to replace all of it. Evap milk has a much higher fat content than even whole milk, like double. You don’t want it to be too thick. Enjoy!
This is the best potato soup I have ever made. Yum.
Sooooo good. Full of flavor and yet so quick to make. I will repeat this recipe over and over😊
Okay, I never leave comments on what my husband calls “internet food”…but this soup is DELICIOUS! Seriously the best I have ever had or made!! Will definitely make again! I made it exactly like you posted. So good! Thank you!
Internet food, hahah!! it’s hard to know if you can trust it sometimes, right?? Thanks for taking a chance on me. So glad you enjoyed the soup, thank you for coming back to review and comment!
Delicious! Doubled the recipe so we would have leftovers. Did add two ribs of celery since we had some in the fridge, but otherwise made the recipe without changes. Used an immersion blender at the end to make it nice and smooth. This was very, vey good. Definitely will be making it again.
Can I do this in the crock pot?
Hi Kathryn! I haven’t tried it, and don’t think it’s a great candidate for slow cooking. The white sauce has to be cooked separately from the veggies, and once you’ve done that, what’s the point in slow cooking, it’s basically ready to eat by then! Let me know if you combine everything and it works! I’m guessing the liquid amounts would take some reworking.
My came out pretty thick, what should I use to thin it out a bit??
Hi HL, you could add in a little bit of milk and stir it in slowly to thin it out! Next time use a bit more water when boiling the veggies!
This is the best potato soup I’ve ever had, and so easy to make. A sprinkle of grated sharp white cheddar on top and a little sliced green onion was perfect for me.
This soup is rich, as creamy and or lumpy as you choose and packed with flavor! I could not find my Mom’s old recipe, and settled on this one, as it seemed as close to the way my Mom made hers. It is a real hit with the family, but next time my Dad comes to visit, I will put it through his test LOL Can’t wait for him to try it!!
Excellent, warm and comforting! I was looking for a potato soup recipe where cheese and bacon didn’t have a role, and this recipe fit the bill PERFECTLY. Added an extra clove of garlic, a bit of crushed oregano powder, used the potato masher and it was perfect. I should have doubled the recipe because It was very quickly devoured. No garnishes of bacon, cheese, sour cream…not needed . Maybe I’ll add those when I want to make it as a loaded baked potato soup. Absolutely Delicious! Thank you for this gem!
I have heavy cream I been to use up and 2% milk. Can I use a combo rather than whole milk? I’ve been trying to not waste food and use up what I have.
Hey Ashleigh, yes use a combo! Any combo you want to get the richness level you want. Add more cream if you want it super rich!
Made it tonight. Very good soup. Thank you for sharing the recipe!
I used 2 cups of my homemade turkey stock and water to cook the potatoes in…..it was amazing! Thx so much for the recipe!
I have been searching for a great potato soup my aunt who is no longer with us wouldn’t measure anything but this receipe taste just likes hers thank you and using the roasted chicken base is a plus for flavor followed the directions exactly how they are thank you excellent soup!!!
Is ordinary chicken bouillon ok to use instead of the Better then Bouillon in a pinch?
Hi Esther, yes just be careful because it’s a lot more salty than the base is. So use a little less and add more later if needed! If your soup is bland, add a bit more!
I was looking for an alternative to my Potato Leek soup and this was more than I expected. Simple and delicious!
Kudos!
Can you use almond flour?
I haven’t tried that Julie! Let me know how it goes!
Great soup! Added some onion to the veggies and ground thyme for a little more flavor.
Karen! This soup was a hit for all my kiddos. I even used unsweetened almond milk for my lactose intolerant kiddo. Delicious! This will be in my fall/winter dinner rotation.
Oh awesome to know this soup is good with almond milk! Woohoo. So glad it was a hit with everyone. Thanks so much for reviewing Heidi!! It’s good to hear from you!
best potato soup out there!
We loved it but I really had to tweak the measurements in the ‘Instructions’ they do not jive with the ‘Ingredient’ list of measurements. 1/4 cup butter and then say 1/2 C on page 2 doesn’t add up.
Hi Judy! So glad you loved it. I can’t find the error you’re referencing. I definitely want to fix it if there is confusion! But the ingredient list says 1/2 cup butter as well as the instructions. I can’t find any reference 1/4 cup anything on this post except for the parsley called for.
Delicious! WE LOVED IT! I had to tell my spouse it will be ok without bacon lets trust it. lol
It was amazing. He had three servings. Thank you for sharing this treasure.
Ahaha!! I’m so glad you tried it without the bacon!! That is the best. This soup totally stands on its own! Thanks so much for coming back to review, that it super helpful for me ❤️
Can I use frozen potatoes for this?
I haven’t tried that Ren! Not sure how it would work out, let me know if you try it!
I’ve made this soup twice and we love it! We’re empty nesters and this makes a large pot of soup for us but we eat every bit of it through the week. It’s delicious!
This is PERFECT! I used oat milk (non dairy here) and it still turned out perfectly! Thank you for sharing this recipe!
Oh that’s a great idea Denise! Thanks for sharing your dairy free version!! So glad you enjoyed it, thanks for coming back to review :)
This looks and sounds so amazing!! I know I’m not supposed to be stealing from the potatoes, but…would they be okay with me adding a bit of ham? No rivalry here – more like a buddy seeks buddy deal. Would the ham make this too salty?
Buddy seeks buddy 😂😂 I’m dying!! I think I was a little too forceful in my anti-bacon-ness on this post haha. Ham would be a great add in to this soup! Maybe cut the salt in the recipe a little but honestly I think it will be fine. Enjoy!
I was looking for a good potato soup recipe and found this one. It was easy and very delicious. A good comfort food. Thanks for a great recipe.
I’m so glad you found my recipe Delinda! (PS I love your name, it’s so pretty) There really is nothing more comforting than a homemade soup, right? Thank you so much for coming back to leave a review! That means so much to me!
I hadn’t made potato soup in forever and couldn’t find the recipe my mom used to have. This seemed familiar-ish, so I gave it a try. This went above and beyond what I was hoping for! Thank you for sharing! Perfect for a chilly evening!
I’m so happy it’s the recipe you remember Rebecca! Isn’t that the best when you find nostalgia in a recipe like that. There’s nothing like it! Thank you so much for coming back to leave a 5 star review, that is so helpful for me!
This soup is absolutely delish!
I’m so glad you enjoyed it Lynne! Thanks so much for taking the time to review!
Best soup ever! Still one of my most favorite soups after nearly 20 years of making it. It is often a birthday dinner request around here, Mim chose it earlier this year (9th bday)! Plus, I love that it makes me think of Janelle and her family every time I make it. :) Glad to see it preserved here, and shared here for others to be able to enjoy its amazingness!!
I love potato soup, and this looks delicious! As soon as the weather cools off a bit, I’ll try this! It sure is nice to have a friend who you know will “tell it to you straight” (reading that paragraph made me actually laugh out loud – Grace called out from the other room to make sure I was ok!)
Hopefully the truth was served with grace… but I know I fail at that sometimes. =)
I would always rather have real friends than fake ones Glory. hahaha!! thanks for tellin it to me straight ;) Hope you love the soup as much as we do!
Sounds like a 5-star soup, but haven’t made it yet. Will wait for Arizona to cool down a bit. This one is my kind of meal, although hubby will need some sausage patty or other simple meat to keep him happy. Poor guy.
Also, I continue to love your recipe intro’s. You have such a great sense of humor and know how to make your “story” interesting. Please continue just as you are.
Can’t wait for October so I can make potato soup!
Judy