Cream of Potato Soup

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Not sure what kind of weather all of you are dealing with in your parts of the world-but here in NC, spring has definitely NOT arrived! We get teasers every now and then with pretty blue skies and temps above obnoxiously cold, but all in all, winter just does not want to leave!

With such crazy weather, soup seems to be the easiest “comfort” food to whip up around here. My first trimester, this soup in particular was the only thing I wanted to eat. It was quick to throw together, I could make enough to last the week, and it was smooth and creamy which meant it didn’t aggravate morning sickness! I just love this Cream of Potato Soup, and you can add so many things to make it fit your fancy.

Cream of Potato Soup

What You Need:

  • 4 large potatoes
  • 1/2 cup of cream
  • 1/2 cup of chopped white onion
  • 1/2 cup of chopped celery
  • 2 tbs minced garlic
  • salt and pepper to taste

Not too many ingredients, eh? I know this doesn’t sound like much, but this soup becomes such a wonderful base to all kinds of add-ins like- bacon, grilled chicken, spicy sausage, fresh veggies, just to name a few. As you can see from my photo, I added some herbs, a bit of cheddar cheese, and some left over chicken & rice (why not, right?). Poured it into a bread bowl, topped with a few pieces of bread, and it was perfect! This base can transform into whatever you want!

Here are the directions:

-Peel and cube potatoes

-Toss onions, celery, and garlic together in a sauce pan and add the cubed potatoes

-Add enough water to fill pan, but not too much to submerge the veggies

-Simmer until tender

-Use an emulsion blender to blend everything smooth (or use a potato masher for a chunkier soup)

-Add cream, salt and pepper to taste

-Cook until completely warmed through

 

That’s it loves! This soup freezes fantastically and the more add-ins you have, the longer you will eat off of it! This is definitely on my list of freezer meals we’ll be making in prep for the baby’s arrival!

You could make this soup even easily to throw together by canning potatoes!

What kind of goodies will you be adding to this Cream of Potato Soup?

dombio

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20 Comments

  1. Hi, do you have any dairy free suggestions for cream? I can’t have dairy but I love “cream of …” soups.

      1. You can also use unsweetened coconut milk; that is what I plan to do! (The kind in the refrigerated carton is what I will use.)

  2. We’ve got highs in the 90s here in AZ. All kinds of stuff growing in the garden. We skip spring and jump straight into summer. Then again we also skip winter and just have a slightly longer fall… without the leaves changing and all that prettiness.

    1. Keith, just head up the hill to Flagstaff – we’ve had the loveliest weather here. It usually stays cold through May, but this year April has been mostly in the 60’s, and it just doesn’t get any better!!

  3. Oh this sounds so easy and looks so delicious! I don’t even understand why anyone would buy it pre-packed at the store, if you can make it yourself – fresh and with natural ingredients! I just bookmarked this 🙂

  4. Made this today. It was excellent! My only suggested change is (for me) keep out a cup of diced potatoes before you puree this. It gives you a little added texture. Love the taste. Sooo EASY to make!

    1. Hi thanks for sharing. I will definitely keep some potatoes out to add later. I also think a little crumble bacon would also enhance this soup.

      .
      -Toni

  5. What about using chicken broth in place of the water? Seems like with just water it may be a little bland for my family’s taste but I do love the simplicity of it. I will probably try it with some broth soon! Thanks for sharing!

  6. Do you make your own bread bowls? i love bread bowls but have never made them. You may have a recipe on here but haven’t seen it.

  7. Enjoy your website. I am looking for a Sauerkraut Soup. My Grandmother made it, oh gosh, so good. She was Austrian but Grandpa was Polish, so I don’t know if was a Polish recipe. It had no sausage as call for, but milk based I think because it was white (what I recall as a child/teenage). Too bad I didn’t pay more attention as a teen. Thanks.

  8. This was a great addition to my Cheese Soup!! I felt much better adding a Cream of…. Soup when I knew exactly what was in it!!

  9. The amount that this makes…..what’s its equivalent in ounces? Like, if my recipe calls for a 10.5 oz can of cream of potato…how much of this recipe would I use?

  10. What herbs did you add to it? Did you simmer the herbs with the vegetables? I bought your book for my library the minute it was published! Thanks!