Creamy Homemade Potato Soup

why make this recipe

Homemade Potato Soup is a comforting dish that brings warmth and satisfaction to your meal. It’s creamy, cheesy, and so simple to make. Whether you are looking for a quick dinner on a chilly night or a hearty option to feed the family, this soup fits perfectly. Plus, it uses basic ingredients you likely already have at home, making it a budget-friendly choice.

how to make Homemade Potato Soup

Ingredients

• 6-8 cups russet potatoes (peeled and chopped (3-4 large potatoes)
• 1 yellow onion (peeled and diced)
• 2 stalks celery (chopped)
• 1 clove garlic
• 4 cups vegetable stock
• 2 cups cheddar cheese (shredded)
• 1/2 cup Parmesan cheese (shredded)
• 1/2 cup sour cream or cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch red pepper flakes
• 1 tablespoon butter
• 1 tablespoon olive oil

Directions

1. Begin by chopping the onion and celery.
2. Heat a large dutch oven on the stove over medium heat. Add the butter and olive oil, then add the onions and celery. Season with salt, pepper, and red pepper flakes.
3. Next, peel and dice the potatoes. Add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
4. Add the vegetable stock and increase the heat to high. Bring to a boil, stirring quite often. This will release the starch in the potatoes and help thicken the soup. Depending on the size of the diced potatoes, it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
5. Mash the potatoes with a potato masher well to make it creamy. If you prefer a chunky soup, you can skip this step.
6. Remove from heat and stir in both cheeses and the sour cream. That’s it! So thick and creamy and an easy meal to put together in a short amount of time!

how to serve Homemade Potato Soup

Serve the potato soup hot, garnished with extra cheese, a dollop of sour cream, or fresh herbs like chives. It pairs well with crusty bread or a side salad for a complete meal.

how to store Homemade Potato Soup

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If the soup thickens while sitting, you can add a little more vegetable stock or water when reheating.

tips to make Homemade Potato Soup

• For a richer flavor, consider adding some cooked bacon or ham.
• Use starchy potatoes like russets for a creamier texture.
• For added nutrition, throw in some chopped carrots or spinach when cooking the soup.

variation

You can make this recipe vegan by replacing the cheeses with dairy-free alternatives and using vegetable stock. Additionally, you can add spices like thyme or rosemary for a different flavor profile.

FAQs

Can I use different types of potatoes?
Yes, you can use different types of potatoes, but russet potatoes give the best creamy texture.

Is it possible to freeze Homemade Potato Soup?
Yes, you can freeze the soup. Let it cool completely, then store it in a freezer-safe container for up to 3 months.

Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just add all the ingredients except for the cheese and sour cream, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and sour cream at the end.

Homemade Potato Soup

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• Author: recipesforcook
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy potato soup that uses basic ingredients you likely already have at home.

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Ingredients

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• 6–8 cups russet potatoes (peeled and chopped)
• 1 yellow onion (peeled and diced)
• 2 stalks celery (chopped)
• 1 clove garlic (minced)
• 4 cups vegetable stock
• 2 cups cheddar cheese (shredded)
• 1/2 cup Parmesan cheese (shredded)
• 1/2 cup sour cream or cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch red pepper flakes
• 1 tablespoon butter
• 1 tablespoon olive oil

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Instructions

1. Chop the onion and celery.
2. Heat a large dutch oven over medium heat. Add butter and olive oil, then add onions and celery. Season with salt, pepper, and red pepper flakes.
3. Peel and dice the potatoes. Add the potatoes and minced garlic to the pot, sauté for about 5 minutes.
4. Add vegetable stock and increase heat to high. Bring to a boil, stirring often, and cook until potatoes are fork tender (14-18 minutes).
5. Mash the potatoes with a potato masher for a creamy texture; skip this step for a chunkier soup.
6. Remove from heat and stir in cheeses and sour cream.

Notes

For a richer flavor, add cooked bacon or ham. Use starchy potatoes like russets for a creamier texture. Adding chopped carrots or spinach can enhance the nutritional content.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 50mg