Potato soup is familiar to all of us and we all love it. This simple dish is hearty and nutritious. How to make potato soup? As the name suggests, potato soup is made using a lot of potatoes. Of course, you can experiment and add bacon, sausage, cheese, mushrooms, etc. Potato soup recipes are easy and everyone should know how to cook it!
Table of Contents
Easy Potato Soup Recipe
- 3 tbsp butter
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1/4 tsp crushed red pepper flakes
- 3 tbsp all-purpose flour
- 4 cups stock or broth
- 4 cups chopped potatoes, cubed
- 1 bay leaf
- Salt and fresh ground black pepper
- 1/4 cup cream
- 1 cup shredded cheese, cheddar or gruyere, optional
In a large pot, melt the butter over medium heat. Stir in the onions, carrots, and celery. Cook, stirring occasionally until soft, 5 to 6 minutes.
Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
Scatter the flour over the vegetables and cook, stirring, about 1 minute.
Add 2 cups of the stock and whisk to make sure there aren’t any lumps of flour. Add the remaining stock. Increase the heat and bring the soup to a boil then reduce to a simmer.
Add the potatoes and bay leaf, and then cook, partially covered for about 20 minutes.
Add cream and cheese. Taste and adjust seasoning if necessary.
Creamy Potato Soup with Ham
- 2 tbsp butter
- 1 1/2 to 2 cups onion, chopped
- 1 cup celery, chopped
- 2 large carrots, peeled and chopped
- 2 to 3 cups ham, diced
- 1 clove garlic, minced
- 2 cups vegetable broth
- 1 cup water
- 4 to 5 cups potatoes, peeled and diced
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup whole milk
- Salt and black pepper
- For serving: 2 tablespoons fresh parsley, chopped, shredded cheddar cheese
In a large pot, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently until onions are tender, about 5 minutes.
Add the garlic and continue cooking for 1 to 2 minutes longer.
Add vegetable broth, water, and potatoes. Cover and cook for about 25 minutes, until potatoes are tender.
Whisk flour into the heavy cream until smooth. Stir into the hot mixture. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
Spicy Sausage Potato Soup
- 2 tablespoon olive oil
- 2 chorizo sausages, casing removed
- ¾ cup onion, diced
- ½ cup carrot, sliced
- ¼ cup celery, sliced
- 2 teaspoon, smoked paprika
- 2 garlic cloves, minced
- 1 lb./450g potatoes, diced
- 2 cups kale, stems removed
- 32 oz./950ml chicken broth
- 1 cup water
- Salt and pepper to taste
- Fresh parsley for garnish
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat; add sausage and cook until browned, about 5 minutes; Remove sausage with slotted spoon and set aside, keeping the oil and sausage grease in the skillet.
In that same skillet, add the onion, carrots, celery, garlic, and paprika, stirring occasionally for 2-3 minutes. If onion starts browning too quickly, add 1 additional tablespoon of oil.
Next, add the potatoes and kale, stirring to combine, and then pour chicken broth and water into the skillet.
Bring the soup to a boil, then reduce heat to a simmer and place a lid on top. Simmer soup until potatoes are cooked, approximately 15 minutes, and then add the cooked sausage back into the skillet; stir to combine.
Add salt and pepper to taste, and top soup with fresh parsley.
Fennel and Potato Soup
- 1 tablespoon olive oil plus more for serving
- 3 tablespoons unsalted butter
- 1 to 2 bulbs fennel, coarsely chopped
- 1 medium onion, coarsely chopped
- ½ celery stalk, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon fennel seeds, crushed
- 7 ounces/ 200g potatoes, peeled and cubed
- 3 1/3 cups vegetable broth
- ½ cup heavy cream
- Salt and black pepper
In a large saucepan over medium-high heat, heat 1 tablespoon olive oil and 2 tablespoons butter. Add the fennel, onion, celery, garlic, and fennel seeds and cook, stirring occasionally, until the vegetables begin to soften, 7 to 9 minutes.
Stir in the potatoes and the remaining 1 tablespoon butter and cook until the potatoes begin to brown, about 5 minutes. Slowly pour in the broth. Bring the mixture to a boil, reduce the heat to medium-low, and cook until the potatoes are softened, 10 to 15 minutes.
Stir in the cream, cover, and continue to simmer until the vegetables are completely softened, about 5 minutes more.
Using an immersion blender purée the soup until smooth. Season to taste with salt. If the soup seems too thick, add a little additional broth to thin.
Serve the soup hot with a dribble of olive oil.