Potato Soup Recipe (easy, Creamy & Oh so Tasty)

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• Quick and easy
• Delicious and comforting
• A great way to use leftover potatoes
• Versatile
• Make ahead and freezer friendly
• Made with boiled or baked potatoes
• Includes UK and US measurements

The potato arrived in Europe at the end of the 16th century and quickly became a staple food throughout Europe because it was cheap, had a long shelf-life and satisfied hunger. The strong reliance on potatoes had devastating consequences in Europe and especially in Ireland when the potato famine struck in 1845 causing 1 million deaths in Ireland and 100,000 throughout the rest of Europe.

The origins of potato soup are unclear. The classic recipes including British leek and potato soup, Scottish potato soup and Irish potato soup can be traced back to the 19th century.

Potatoes are still consumed widely across the US and Europe. While many look upon them as humble carbs, they are surprisingly nutritious offering high levels of vitamin C, B, fibre and antioxidants.

Nowadays you'll find many potato soup recipes some with pieces of potato in a thinner broth like this sausage potato and spinach soup and other rich and creamy soups where potatoes are blended to make a smooth consistency.

This recipe requires 9 simple everyday ingredients that you are sure to find in your local store if you do not have them at home already.

The best potatoes for potato soup

Starchy potatoes that are good for mashing are best because they blend nicely into a thick and creamy soup. Russet potatoes, Yukon Gold and Maris Piper are all solid choices.

Got some less starchy leftover potatoes you were hoping to use? It's not a showstopper. You might need to simmer them for a little longer and strain the soup through a sieve after blending to get a smooth consistency.

My recipe works with boiled and baked potatoes. They are both really yummy and if you leave the skins on when you boil there isn't a huge difference in flavour. However, I'd pick baked potatoes if faced with the choice because they give the soup a deeper and richer taste. Baked potatoes are of course more time consuming unless you are lucky enough to have some leftover baked potatoes on your hands.

Baked potatoes also have tougher skins and can be harder to blend. You might need to strain the soup to get a super smooth consistency.

Store-bought or homemade chicken or veg stock will work well. If I don't have homemade stock to hand oxo chicken stock cubes are my go-to. Some stocks are saltier than others so the amount of additional salt required can vary so it's best to add to taste.

I tend to opt for Parmesan or a mature cheddar because I like my soup to have a distinctive cheesy taste. Most hard cheeses are fine to use.

I recommend sour cream because it adds a subtle tanginess. You can also use single cream or creme fraiche and low-fat versions are fine if you want a lighter soup. A heavier cream like double cream is a viable option too, however, it will make the soup thicker and you will need to add more stock.

These are optional but strongly recommended. Crispy fried bacon or pancetta pieces and a small handful of chives take the soup to a whole new level. A little extra grated cheese is also a very tasty addition and a good swap for bacon if you want to make the soup vegetarian.

Place a large pan or Dutch oven on a medium heat and add oil. Add the onions when the oil is hot and sauté until soft and translucent. Then add crushed garlic and cook for a minute more until fragrant.

2. Simmer the potatoes in stock

Add the potatoes, pour on the stock and simmer for 20-30 minutes until you can easily get a fork through the potatoes.

3. Blend & season

Remove the pan from the heat and allow to cool for 5-10 minutes. Then blend until smooth using a countertop or hand blender. Return the pan to the stove and place on a low heat. Stir in the cream, cheese and black pepper and add salt to taste. Then serve immediately topped with chives, crispy bacon bits and/or grated cheese or allow to cool and refrigerate or freeze to enjoy later.

Top tip: strain soup to get it really smooth

1. Add salt to taste. I usually add around ½ tsp salt but the amount of salt required can vary depending on the saltiness of the stock used.
2. Add more stock after blending if you feel the soup is a little too thick. The soup can also be thicker after it has been stored in the fridge.
3. Strain the cooked soup through a sieve to get a super smooth consistency
4. Toppings are optional but will take the soup to a whole new level so don't skip the crispy bacon bits and or cheese and chives.

• Vegetarian potato soup - simmer the potatoes in veg stock and switch the bacon bits for grated cheese or fried mushrooms.
• Make it lighter - use low-fat sour cream or creme fraiche and skip the extra cheese and bacon bits.
• Experiment with the seasoning - try adding a little smoked paprika, cayenne pepper or Cajun seasoning.

While potato soup with all the toppings is easily a hearty meal in itself there are a few sides that will go nicely:

• Crusty bread
• Garlic bread
• Tortilla chips
• Pretzels

This depends on whether you are going to blend the soup. Potatoes with lower starch content like Charlotte potatoes, new potatoes, red potatoes and Jersey Royals are best for chunkier unblended potato soups because they hold their shape. If you want your soup to have a smooth consistency use potatoes with a high starch content like Maris Piper, Yukon Gold and Russet.

Some potato soups contain flour to thicken them but this isn't strictly necessary. It's easy to make rich, creamy potato soup without flour as potatoes thicken the consistency of a soup once blended. The flour in thinner unblended potato soup recipes can be replaced with cornflour.

Baking the potatoes isn't necessary but a soup made with baked potatoes will have deeper richer flavour than one made with boiled potatoes. Baking the potatoes takes longer and the crispy skins can be hard to blend. Boiling the potatoes with their skins on is a good compromise, giving you an improved flavour without the hassle of having to bake the potatoes.

Potato soup is a great make-ahead meal and can be stored in the fridge for up to 3 days and frozen for up to 3 months. You may need to add a little extra stock to soup that has been stored in the refrigerator as it has a tendency to thicken over time.

Potatoes are rich in vitamins, minerals and antioxidants including C, B6 and potassium. Soups made with cream and cheese can be higher in fat but are also rich in calcium and considered healthy in moderation.

Potato soup will keep in the fridge for up to 3 days. Simply cover with plastic wrap or pour into an airtight container and place it in the fridge once it has cooled completely.

You can reheat the soup on the stove or in the microwave. Feel free to add a little stock if the soup seems a little thick. I have found the consistency of the soup thickens after it has been refrigerated.

A hearty bowl of soup can be just what you need on a cold winter's day (or at any other time of year). If you enjoyed this potato soup, you should try my other soup recipes including this Chicken Alfredo Tortellini Soup, Mexican Street Corn Soup and my Easy Chicken Ramen.

Easy Chicken Alfredo Tortellini Soup (with mushrooms & spinach)

Chinese Chicken and Sweetcorn Soup

Sopa De Elote Recipe (Mexican Street Corn Soup)

Spicy Carrot and Parsnip Soup

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.