Our favorite potato soup recipes - 166 recipes
More Potato soup recipes
Easy Crockpot Potato Soup
By jermeysmom@msn.com
This is one of the easiest comfort foods to make on a cold winter day
- GARNISH:
- 1 (30-ounce) bag frozen hash brown potatoes
- 2 (14-ounce) cans chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup chopped onion
- 1/3 teaspoon ground black pepper
- 1 1/2 cups greek yogurt
- Green onion, minced
Paula Deen's Potato Soup with Shrimp
By KellyMatthews
In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minu...
- grated sharp cheddar cheese, for garnish
- sprig of dill, optional garnish
- crumbled bacon bits, for garnish
- 1 lb medium shrimp
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 cup half-and-half
- 4 cup milk: whole, reduced fat (2%), or low fat (1%)
- 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
- 2 tablespoon all-purpose flour
- 8 medium russet potatoes, peeled and cubed
- 2 medium carrots, diced about the same size as the onion
- 1 small onion, diced
- 1/2 stick butter
O'Charley's Loaded Potato Soup
By á-46991
This delicious O'Charley's Loaded Potato Soup recipe is perfect on a winter day
- 3 pounds red potatoes
- 1/4 cup margarine
- 1/4 cup flour
- 8 cups half-and-half
- 16 ounces Velveeta cheese, melted
- White pepper, to taste
- Garlic powder, to taste
- 1 teaspoon hot pepper sauce
- 1/2 pound bacon, fried
- 1 cup cheddar cheese, shredded
- 1/2 cup fresh chives, chopped
- 1/2 cup fresh parsley, chopped
Butternut Squash, Sweet Potato, Carrot Soup (Slow Cooker)
By Lovetocook-3
Easy, delicious and healthy
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium-sized sweet potatoes, peeled cubed
- 3 medium-sized carrots, peeled and chopped
- 1 medium onion, chopped
- 4 1/2 cups of low sodium chicken broth
- 3/4 cup coconut milk
- 1 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 3 tbsp maple syrup
- Salt, ancho chili pepper to taste
Potato & Leek Soup
By HeatherS
Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown
- 1/4 lb (125 g) bacon, chopped
- 2 cloves garlic, chopped
- 2 leeks, cleaned and sliced
- 4 potatoes, peeled and cubed
- 1 small red bell pepper, chopped
- 1 small red onion, chopped
- 4 cups (1 L) vegetable stock
- 2 Tbsp (30 mL) balsamic vinegar
- 2 Tbsp (30 mL) Dijon mustard
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) ground black pepper
- 1/2 cup (125 mL) light cream or heavy cream
- 1/2 cup (125 mL) chopped fresh parsley
Creamy Leek Potato Soup
By azimmer1
Serves 4 to 6. Published March 1, 2010
- 4 medium leeks , white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
- 2 cups low-sodium chicken broth
- 2 cups water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion , chopped medium (about 1 cup)
- Table salt
- 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 (4-inch) sprig fresh thyme or tarragon
- 1 large slice high-quality sandwich bread , lightly toasted and torn into 1/2-inch pieces (see note)
- Ground black pepper
Russian Green Bean and Potato Soup
By á-1554
Heat vegetable oil in a large sauce pan over medium high heat
- 1 tablespoon vegetable oil
- 1 large onion, halved and thinly sliced
- 4 red potatoes, cubed
- 1/2 pound green beans, cut into 1 inch pieces
- 5 cups vegetable, chicken, or beef broth
- 2 tablespoons whole-wheat flour
- 1/2 cup sour cream
- 3/4 cup sauerkraut with juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Roasted Asparagus and Potato Soup
By á-3514
1. Heat the oven to 425 degrees
- 6 cloves garlic
- 1 1/4 pounds asparagus, bottoms trimmed, cut into 1-inch pieces (about 3 cups)
- 2 cups peeled and diced Yukon Gold potatoes
- 1 medium sweet onion, cut into 6 wedges
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 ounces prosciutto, chopped
- 3 cups chicken broth, divided
- 6 ounces nonfat plain Greek-style yogurt
- 1 teaspoon lemon juice
- 1 tablespoon minced fresh tarragon
Slow Cooker Loaded Potato Soup
By Tabatha
Loaded potato soup gets really easy when you make it in the slow cooker! The loaded part comes with topping the sou...
- 3 to 3 1/2 pounds russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces
- 1 cup yellow onion, finely diced
- 3 (14.5-ounce) cans low-sodium chicken broth
- 1 cup evaporated milk
- Salt and freshly ground black pepper, to taste
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese 6 ounces
- 9 ounces bacon, cooked and diced or crumbled
- 4 green onions, diced
Loaded Baked Potato Soup
By Foodiewife, A Feast for the Eyes
My husband marveled how this soup tasted just like a baked potato
- 6 slices bacon, divided
- 5 russet potatoes, peeled and cubed
- 5 tablespoons unsalted butter
- 1 small clove garlic, finely minced
- 6 green onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 cups milk, or more, as needed
- 1 cup chicken broth (no salt added preferred)
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Additional green onion, cheese and bacon for garnish (Optional)
Bacon Cheddar Potato Soup
By á-11135
Bacon Cheddar Potato Soup
- 4-5 medium yukon gold potatoes (cut into shoe string fry pieces)
- 3 cans of Campbell’s Cheddar Cheese Soup
- 1 can Campbell’s Chicken Broth
- 1/2 cup of onion, finely diced
- 1 large clove of garlic (or 2 if small)
- 5-6 pieces of bacon, cut into small pieces
- 2 cups of milk
- 1/2 tsp ground black pepper
- Salt
- Shredded cheddar cheese for garnish
Potato Cheese Soup
By jadedrosie
Comfort food of the top level
- 2 cups boiling water
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1 chicken bouillon cube
- (I actually just just homemade chicken stock)
- 2 cups chopped potatoes
- 1/2 cup sliced carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk (or 1 cup milk and 1 cup half and half
- 8 oz sharp cheddar cheese
- 1 cup chopped ham or bacon (optional)
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