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Our favorite potato soup recipes - 166 recipes

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Preheat overn 425 degrees F

  • 3 medium sweet potatoes
  • 3 Tbsp unslated butter
  • 1 small onion, chopped
  • 2 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and grated
  • 1/4 tsp freshly grated nutmeg, plus more for garnish
  • 1 1/2 tsp Madras curry powder
  • Kosher salt and fresh ground pepper
  • 2 cups low-sodium chicken broth
  • 1 1/4 cups chunky applesauce
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1-2 Tbsp cilantro, chopped
0/5 (0 Votes)

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Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily

  • 1/2 lbs. baking potatoes
  • shopping list
  • 1/4 lb. butter shopping list
  • 2 C. yellow onion -- diced shopping list
  • 1/3 C. flour shopping list
  • 5 C. water shopping list
  • 1/4 C. low sodium chicken base shopping list
  • 1 C. instant potato flakes shopping list
  • 3/4 tsp. dried basil shopping list
  • 1/2 tsp. Tabasco sauce shopping list
  • 1 C. heavy cream shopping list
  • 1 C. milk shopping list
  • salt -- to taste shopping list
  • white pepper -- to taste shopping list
0/5 (0 Votes)

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God rest her soul; My Grandmother Porter made the most simple soup that she told me helped get her family through t...

  • Water
  • Potatoes (either peeled or not)
  • eggs
  • salt
  • pepper
5/5 (1 Votes)

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Preheat oven to 400 degrees

  • 4 baking potatoes
  • 2/3 cup flour
  • 6 cups skim milk
  • 1 tsp salt
  • 1 cup reduced fat sharp cheddar cheese, divided
  • ½ tsp pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
5/5 (1 Votes)

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In a large pot, bring the chicken stock, olive oil, and potatoes to boil, then simmer until the potatoes are fork-t...

  • 2 quarts chicken stock
  • 2 Tablespoons olive oil
  • 2 pounds peeled white potatoes,
  • cut into 1 inch thick chunks
  • 2 cloves peeled and chopped garlic
  • 1/2 teaspoon black pepper
  • 1 pound well-washed kale, drained in a colander,
  • center stems removed, and chopped
  • 1 pound link of smoked beef sausage,
  • cut into 1/8 inch slices and lightly browned
  • 2 cloves peeled and chopped garlic
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Beat eggs and add milk and vinegar

  • 1/4 cup milk
  • 4 eggs
  • 1/2 tsp cider vinegar
  • flour
  • 1 tsp salt
  • 1/2 tsp pepper
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Bring a medium pot of water to a boil

  • 12 red potatoes, thinly sliced
  • 1 1/2 pounds bulk Italian sausage
  • 1 onion, chopped
  • 4 cups low-sodium chicken broth
  • 3 cups whole milk
  • 2 cups half-and-half
  • 1/2 teaspoon fresh or dried oregano
  • 1/2 teaspoon red pepper flakes, or more to taste
  • Salt and freshly ground black pepper
  • Splash of heavy cream
  • 2 bunches kale, picked over, cleaned and torn into bite-size pieces
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Set the cooker to HIGH or BROWN, until sizzling

  • 1 tablespoon extra virgin olive oil
  • 1 pound Spanish chorizo or Kielbasa, cut into 1/4th inch slices
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, minced (or more, if you like)
  • 2 large russet potatoes (about 1 pound) , peeled and cut in 2 inch chunks
  • 1 pound baby dutch potatoes
  • 16 ounces kale, stemmed and chopped, about 6 cups
  • 6 cups chicken broth or stock
  • 1 16 ounce can kidney or cannellini beans, drained and rinsed
  • 1 14 ounce can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 ounce parmesan rind (optional)
  • salt and pepper to taste
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1. In a large saucepan melt butter

  • 3 tbsp butter
  • 4 cloves garlic
  • 3 leeks, white and light green parts chopped
  • 1 onion, chopped
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 potatoe and cut into chunks
  • 1 900 ml chicken broth
  • 8 cups chopped kale
  • 2/3 cup shredded old cheddar
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Heat olive oil in a large stockpot or Dutch oven over medium heat

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 5 cups chicken broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 3 cups baby spinach
  • 1/4 cup heavy cream
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1. Cook bacon and crumble

  • 5 slices bacon, crumbled
  • 4 cups chicken stock
  • 2 cloves garlic, minced
  • 3 large Yukon potatoes, chopped
  • 2 stalks celery, chopped
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp lemon zest
  • 1/2 cup 35% cream
  • 2 tsp chopped dill
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Cook bacon in large pot over medium heat, stirring occasionally, until crisp, 5-7 minutes

  • 4 slices bacon, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 4 potatoes, peeled and cut into 1” pieces
  • 3 c chicken broth
  • 3 c whole milk
  • 1 t kosher salt
  • 1/4 t pepper
  • 1 c cheddar cheese, grated
  • 2 T chopped fresh chives
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