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Our favorite potato soup recipes - 166 recipes

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Lovely recipe for traditional Zuppa Toscana, an Italian potato and sausage soup

  • 1 (16-ounce) package breakfast sausage
  • 3/4 cup onion, diced
  • 1 1/2 teaspoons garlic, minced
  • 3 medium russet potatoes, scrubbed and quartered, then sliced thin
  • 4 cups water
  • 2 teaspoons chicken bouillon base
  • 2 cups kale, chopped
  • 3 to 6 slices bacon, cooked, crumbled
  • 1/3 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for topping
4.4/5 (33 Votes)

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In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels

  • 1 package (12 oz) bacon
  • 1 1/2 cups chopped onion
  • 6 cups chicken broth
  • 2 lb baking potatoes, peeled, cubed
  • 2/3 cup butter
  • 3/4 cup Gold Medal® all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup diced cooked ham
  • 1 container (8 oz) sour cream
  • 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
  • 3/4 cup sliced green onions
4.5/5 (34 Votes)

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For a more delicately flavored soup, sub in water for the vegetable stock

  • 2 tablespoons neutral oil, such as canola or grapeseed oil
  • 4-5 medium russet potatoes (1 pound), peeled and roughly chopped
  • 3 large leeks (1 pound), cleaned, and thinly sliced
  • 6 cups vegetable stock (or light chicken stock)
  • Kosher salt, to taste
  • 1-2 tablespoons freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup crème fraiche
  • 1/3 cup minced parsley or chives
4.4/5 (38 Votes)

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This soup does not contain any milk or cream

  • 5lb bag of potatoes (can reduce to 2.5 to 3 lbs. depending on servings needed)
  • 1 white onion
  • 2 tbs. of fresh garlic (powdered works fine as well)
  • 64 oz. of chicken broth (2 32 oz. boxes of chicken broth)
  • Cream cheese 16 oz.
  • Sour Cream
  • Bacon
  • Green Onions
  • Shredded Cheese
  • Salt
  • Pepper
4.5/5 (30 Votes)

By

1 Cup= 1 point (old plan)

  • 2 cans ff chicken broth
  • 2 cups water
  • 1 pkg frozen oreida o'brien potatoes
  • 1 pkg ff pioneer country gravy mix
3.9/5 (27 Votes)

By

In a large pot, boil potatoes in water 10 minutes

  • GARNISH:
  • 2 1/2 # Baby Red Potatoes, diced into bite size pieces
  • 1/2 pkg. bacon cut in small pieces
  • 1 Medium Onion
  • 1/4 Bunch Celery
  • 8 Cups Milk
  • 4 Cups Water
  • 4 Chicken Bouillon cubes (use 1 cup of hot potato water to dissolve)
  • 1 tsp Salt
  • 1 tsp. Pepper
  • 3/4 Cup Butter
  • 1/4 Cup Flour
  • 1/4 Cup Fresh Chopped Parsley
  • 1 Cup Heavy Cream
  • Shredded Cheese
  • Bacon Bits
  • Green Onion
4.6/5 (17 Votes)

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Directions Prepare the bacon according to package instructions, then crumble into a small bowl and set aside

  • 4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes
  • 6 slices Already-Cooked Bacon, Diced
  • 4 Tablespoons Butter
  • 1/2 whole Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1/3 cups All-purpose Flour
  • 6 cups Chicken Stock
  • 1/2 teaspoons Sea Salt (or To Taste)
  • 2 teaspoons Ground Pepper, Or To Taste
  • 1 cups Shredded Cheddar Cheese
  • 5 whole Scallions (Green Onions), Sliced
  • 2 cups plain Greek Yogurt or sour cream
4.5/5 (27 Votes)

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This soup is loosely inspired by the traditional Haitian pumpkin soup ‘Soup Joumou’ – a pumpkin and beef soup...

  • 1 onion
  • 1 large sweet potato
  • 5 dl/330 g corn, thawed frozen works great
  • 4 cups/ 1 liter vegetable broth
  • 2 carrots
  • 1/4 cabbage
  • 1 small chili
  • 1 lime, juice
  • 1/4 tsp ground clove or more to taste
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • Serve with yoghurt and fresh thyme
4.6/5 (9 Votes)

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Instant Pot Potato and Leek Soup comes together in about 30 minutes for a quick, easy, and delicious meal full of v...

  • 3 potatoes, roughly chopped
  • 3 leeks, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 to 3 cloves of garlic, minced
  • 5 cups of chicken, beef, or vegetable broth
  • 1 bay leaf
  • 2 tablespoons oregano
  • 2 tablespoons parsley
  • 2 tablespoons thyme
  • 2 tablespoons marjoram
  • salt and cracked black pepper to taste
4.5/5 (29 Votes)

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If you want the truest whole-grain barley look for those labeled "hulled" or "hulless" meaning as much of the grain...

  • 10 cups low-sodium vegetable broth
  • 1 cup dry pearled barley
  • 1 lb red-skinned potatoes, quartered
  • 1 cup sliced carrots
  • 1 cup sliced fennel bulb
  • 1 cup sliced leeks
  • 1 pkg (5 oz) arugula
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • Black pepper to taste
  • Lemon Zest
4.4/5 (31 Votes)

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1. In a 6-8 quart stock pot over medium heat, fry bacon until crisp (or melt butter if using butter instead) 2

  • 1 1 to pound bacon, roughly chopped (I found this to be optional. Maybe because I am a vegetarian. :) I just cooked some on the side for my husband and kids and let it be a topping)
  • 4 4 to to to ** (Because I omitted the bacon from the actual recipe and used it as a topping instead, I needed a fat for the veggies to cook in and the flour to combine with to make a roux. I used butter instead.)
  • 1 1 1 medium yellow onion, diced
  • 1 1 1 large carrot, peeled and diced
  • 3/4 3/4 3/4 cup celery, diced
  • 4 4 4 large Russet potatoes, peeled and diced
  • 4 4 4 medium red potatoes, diced
  • 1/4 1/4 1/4 cup flour
  • 2 2 2 cups chicken or vegetable stock
  • to salt and pepper to taste
  • Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheese and scallions
4.5/5 (26 Votes)

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Cook together; water, potatoes, onions, chicken soup base and broccoli until tender over medium heat

  • 1 qt water
  • 2 C. diced potatoes
  • 1 C. diced onions
  • 4 tsp. of chicken flavored soup base
  • 2 boxes frozen chopped broccoli
  • 2 cans cream of chicken soup (undiluted)
  • 1 lb Velveeta cheese, cubed
4.5/5 (27 Votes)

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Broccoli Potato Cheese Soup Zuppa Toscana: Italian Potato Sausage Soup