Does anyone have a good recipe for potato soup?

I have very fond memories of potato soup, but they're from the time when I ate mostly commercially canned soups. I don't buy these any more, and for the most part don't miss them, except that I cannot seem to replicate a good potato soup. Does anyone have a good recipe for potato soup they'd care to share?

I am a life-long hater of potato soup. However...

...a couple of years ago at a local food store I found a display of dried soup mixes (Anderson House), and I bought a potato leek soup mix for food storage purposes. In October last year, I ended up making it, I forget why; but we three absolutely loved it. I still haven't made any kind of potato leek soup from scratch, but we ordered a lot more of that soup mix and regularly make it.

When we told my mother-in-law who is from Germany about it, she said, "Oh we had potato soup with leeks all the time!" and then she wanted to make some herself. The leeks seem to wake up the potato flavor, and there is also a bay leaf that simmers in the soup we make, and the flavors are excellent. Highly recommended!

Thanks for posting this Leigh! People speak glowingly of potato soup and I'm baffled as I have never had it. I hope to be inspired.
Meanwhile, if you want a recipe for salmon corn chowder (with potatoes), or white clam chowder (with potatoes) or ham & cabbage chowder (with potatoes) just give a call.

Hi Rachel,

Potato soup seems to be one of those things where much depends upon the cook and recipe.  I am a long time lover of it, but I stopped at a small restaurant on a cold MInnesota day and ordered it.   If that had been my introduction to it, I would have never touched it again.  It was instant mashed potatoes dissolved in hot water resulting in a runny paste.  No spice …no onions..no leeks…no salt or pepper. …just instant potatoes and lots of hot water.

My wife make really great potato soup, but I have no idea how she does it.  I'll have to ask her when she gets off work.  She probably just makes it from her memory, a little of this a little of that is what she normally says about recipes.  We have a few potatoes starting to soften up, so it would be a good time to use them.

Here's the recipe I spent years adjusting. The key here is that the seasonings are always adapted to taste. I adjust them heavily to taste with each batch because I never know how starchy the potatoes will be or how many I will happen to use. Honestly, there's a lot of flexibility on just about every ingredient. Substitute leeks for onions if you want, add more or less of whatever ingredient you want. Replace cream with milk or half and half, etc.

Ingredients
2 Medium Yellow Onions, diced fine
2 to 3 Ribs of Celery, sliced thin
3 to 5lbs of Potatoes, pealed and diced
1 - 2 Cups Heavy Cream
1 Stick of Butter
Salt and Pepper
Onion Powder
Garlic Powder
Celery Salt
8 oz. Bacon Bits
Shredded Cheese (cheddar or co-jack are great)

Instructions
1) In a large pot, put the first three ingredients in and just cover with water. Ideally, have the onion and celery towards the bottom where they can cook a bit faster. Bring to a slow boil with a lid on. Roughly 15 to 20 minutes.
2) When the potatoes are tender, drain part of the water off. Do not drain all of the water. How much water you drain will determine the richness of the finished soup. More water means it thins the cream a bit, less makes a thicker soup.
3) Add the butter and cream, stirring over medium-low heat until the butter has melted. DO NOT BOIL.
4) Remove from the heat and season to taste. Adjust the numbers as you prefer. I stir in most of the bacon bits at this point as well.
5) When you have the seasoning how you like, mash some of the potatoes until the soup reaches the thickness you prefer.
6) Serve with a sprinkle of cheese and pinch bacon on top.

I like my soup chunky though some folks to be creamy.

Here is my recipe for potato soup:

Anne said, " I cooked three diced potatoes, half a diced onion, and a stalk of celery with the leaves that I sliced thin.  Cooked these until the potato was cooked.  I removed the potato and left the onion and celery in the pan.  Melted a couple of tablespoons of butter and added a couple of tablespoons of flour.  When the flour butter mixture started to brown I added a cup of milk then stirred until it thicken and added the potatoes and enough milk to cover the mixture. While this was thickening, I remembered that I had cooked some carrots so I added a few of these. Salt and pepper to taste and it was so good.

https://permies.com/t/135866/kitchen/Favorite-Soup


Here is another recipe that was posted that is a little different:

https://permies.com/t/146830/kitchen/Potato-Soup

I never made any (but now I need to!), but D. Logan's recipe confirmed my first suspicion: Think loaded baked potato and make it into a soup. Cubes of potato, creamy milkiness, chives/scallions/leeks, cheddar cheese, salt and pepper, and bacon if you want some meat in it. I do not usually like green oniony tastes, but I think it really goes well with potato. I can easily make a meal of a loaded baked potato. It is one of the best combinations of tastes to me. I even recall and have duplicated a loaded baked potato pizza I first ate at a short-lived restaurant near where I live. So good!

Jordan Holland wrote:Think loaded baked potato and make it into a soup. !

this is exactly the recipe I came here to share.
I don't like cream soups, this baked potato soup is made of baked potato flavored with wine, thyme, fennel, has kale or whatever greens you've got, and then a big old crouton thing made of a baked potato wedge. I've mashed some of the potatoes to make it creamy, thrown in beans to make it a bit more substantial, it's good all around (like pretty much everything from this cookbook author).

I just made a delish leek potato soup!

I chopped 4 sticks of celery, 2 leeks with olive oil. sauteed for a bit.

Added jalapeno, garlic, and fine onion. sauteed a bit more.

Added 1/2inch potato cubes about 4 or more cups worth, coated in thyme and sauteed a little bit more.

Added 4 or so cups of broth of choice to submerge.

Boiled for 25 minutes.

Immersion blended a little bit at the end.

and topped it with roasted lemon zucchini and cauliflower.

How can I save this recipe

charlotte woeckener wrote:How can I save this recipe

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