A simple comforting meal that is quick and easy to prepare and perfect for any day of the week. This Comforting Creamy Potato Soup is a favorite go to for a warm and cozy meal.
When I was a kid one of my favorite things on the weekend was when I’d see my mom pull out her stockpot and a bag of potatoes. Homemade potato soup was such a treat and we loved it so much! And that’s the thing with food. It’s not just about the taste, or the nutrition, or putting food in your body just because you need to. It’s about the memories and the family and the way it makes you feel. I make comforting cream potato soup now for my family too, but over time I’ve adapted there recipe a bit from the way my mom made it. My hope is someday that the smell of potato soup simmering on the stove will bring back happy memories for my kids too!
What kind of potatoes do you use for potato soup?
I love this article from Better Homes and Gardens that explains the different types of potatoes. Here are my thoughts:
- russet potatoes when you want a thick, soft and creamy soup with plenty of texture. Russet potatoes will break down as they cook and thicken the soup but have more of a mealy texture. They were my choice for this soup recipe.
- Yukon gold when I want the potatoes to hold their shape and have a smooth texture, like with my Skinny Potato Soup.
- Red potatoes when you want a bit of bite and color to your potatoes and soup.
How do you make a creamy potato soup?
My mom used to make by using milk as her base for the soup. I don’t tolerate dairy quite as well which has lead me to find some workaround ideas and in doing so I’ve figured out how to make it even more flavorful!
By using chicken broth as your base you can add a ton of flavor. Adding heavy cream will give you the cream texture you need but you will need much less cream than you would milk. So you end up with a super creamy soup that has tons of flavor.
- 2 pounds russet potatoes
- 4 cups chicken broth
- 1/4 cup flour
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 4 slices thick cut bacon cooked and crumbled
- Peel and cut potatoes into cubes and add to large dutch oven or other heavy bottomed pan along with broth
- Mix flour with 1/4 cup water and until smooth and stir into broth
- Add seasonings, salt and cream and stir to combine
- Bring to a boil for 5 minutes then reduce heat to a hard simmer for 20-25 minutes until potatoes are tender
- Serve soup topped with crumbled bacon or as desired