Calling this recipe The Best Potato Soup Recipe EVER might sound like Buzzfeed-style click-bait, but there’s a deliciously good reason why this recipe was featured bya popular YouTube channeland readers have pinned it over 300,000 times.
It’sthat good.
Forgetwatery restaurant-style soups and canned versions. This recipe isguaranteed to be thick, cheesy, creamy, and oh-so-amazing. Consider this your excuse to add a big bowl of potato soup to your weekly meal plan,especially since winter is the prefect time to whip up soups, stews, and all sorts of steaming-hot goodies!
Although, just between you and me, I actually make this soup all year long. 😉
Now, I’m usually a simple recipe kind of gal, but I’ve got to be honest with you—this souptakes a little bit of prep. BUT…it’s totally worth it. Plus, you’ll have a big batch leftover that heats up just the same as fresh, even from the freezer.
Top with crispy bacon and freshly grated cheese, and no one will know the difference!
Step 1: Peel and cut the potatoes and carrots. If you opt for baby carrots, you’ll save time and can just chop. Also, if you want to increase the veggie factor, go ahead and add a bit of celery too.
Step 2:Add all veggies to a large pot, sprinkle with onion flakes, and add enough water to cover the veggies. Bring everything to a boil, cover, reduce heat, and simmer for 12 minutes or until potatoes are tender.
Step 3: Drain water after simmering. Let me repeat: drain water after simmering.I forgot to do this the first few times I made the recipe, which made it much too watery. That portion is now highlighted in my recipe binder to remind me!
Step 4:Beat cream cheese and butter in a medium bowl at medium speed until creamy.
Step 5: Add cream of chicken soup to butter-cream-cheese mixture, beating well, then gradually add milk. The key is gradually, otherwise milk will fly out all sides of the bowl. Just speaking from experience…ahem.Then beat until smooth.
Note: You canexperiment with homemade cream of chicken soup instead of the canned version if you want to take this soup up a notch!
Step 6:Add milk mixture to vegetable mixture and then stir in 2 cups of water, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring occasionally.
Step 7:Mash with potato masher to desired consistency.If you like chunkier soup, then you can leave the potatoes alone, but I tend to like mine mashed up a bit. It makes the soup nice and thick.
Step 8:Serve and top individually with bacon bits and cheddar cheese. YUM! Voila! The best potato soup recipe ever. See for yourself!
Calling this recipe The Best Potato Soup Recipe EVER might sound like Buzzfeed-style click-bait, but there’s a deliciously good reason. It’s that good.
Ingredients
Scale
5 large baking potatoes, peeled and cubed (4 1/2 lb)
1/8 cup chopped onion
2 carrots, thinly sliced
8 oz package of cream cheese, softened
1/2 cup butter, softened
1 (10 3/4 oz) can cream of chicken soup, undiluted
2 cups milk
2 cups water
1 tsp salt
1/2 tsp ground pepper
8 bacon slices, cooked and crumbled
Shredded cheddar cheese
Instructions
Combine first 3 ingredients in a large Dutch oven; add water to cover. Bring to a boil, cover, reduce heat, and simmer 12 minutes or until potatos are tender. Drain.
Beat cream cheese and butter in a medium bowl at medium speed with an electric mixer until creamy. Add cream of chicken soup, beating well. Gradually add milk, beating until smooth.
Add milk mixture to vegetable mixture. Stir in 2 cups water, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Mash with potato masher to desired consistancy.
Top each serving with bacon and cheddar cheese to taste.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Dinner
Cuisine:American
Keywords: potato soup, bacon tomato soup
What is your favorite kind of soup to make?
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It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.
A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.
Let's test her vichyssoise recipe to find out! Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise.
With a simple soup like potato, I would stick to salt and pepper only. If you do use other spices, be careful because they will easily overwhelm the delicate flavor. Some ingredients I like to include in potato soup: Cooked, chopped bacon.
Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.
For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.
Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.
Child died just two days before her 92nd birthday. Her last meal was a bowl of French onion soup prepared by her assistant, who reportedly got a few tips on how it could have been improved.
Child -- put me and them at ease with her genuine friendliness and zest for living. She ordered a hearty breakfast -- grapefruit half, plain yogurt, fried egg, 2 strips bacon, toast with butter and preserves, orange juice, and coffee with milk -- and ate most of it despite constant interruptions.
Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.
Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Garlic and roasted onions add depth. Simmering mushrooms down concentrates flavors for mushroom soup. Simmering most vegetables down also adds more concentrated flavors and reduces the water in them. Herbs, salt and pepper also help.
All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients. In every case, they're layered together until all of the flavors meld together in a harmonious, silky balance.
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