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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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.
Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.
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.
Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
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.
A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.
ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.
It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.
any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.
A little tomato sauce, garlic, salt, and bay leaves while cooking was Patty's recommendation. Barbara said, “I add a beef billion cube, oregano, basil and garlic.” That would definitely spice up the soup. The bullion usually adds a lot of sodium so you get a lot of salty flavor. “Six pepper, sparingly”, Laureen said.
Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.
Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.
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.
Introduction: My name is Geoffrey Lueilwitz, I am a zealous, encouraging, sparkling, enchanting, graceful, faithful, nice person who loves writing and wants to share my knowledge and understanding with you.
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