Potato Soup Recipes

Potatoes are an important ingredient in chowders and many soups, but these potato soup recipes make the potato the main attraction. Whether you are craving a thick soup like our Cheddar Potato Soup or something like our Baked Potato Soup Recipe, we have plenty of delicious and easy to make potato soup recipes for everyone.
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Potato Leek Soup

Posted by Bradley47 | 1:47 PM |


  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced pancetta
  • 2 cups diced onion
  • 4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
  • Salt and freshly ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 quart chicken stock
  • 1 quart beef stock
  • 3 tablespoons white wine
  • 4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish
  • 2 tablespoons minced chives, for garnish


Heat oil in a skillet over medium heat. Add the pancetta and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

Meanwhile, add 3 inches of olive oil to a Dutch oven, or a saucepan. Heat the oil to 350 degrees F. Add julienned potatoes and fry until golden brown. Remove and place on plate lined with paper towels. Season with salt. Repeat the process for the julienned leeks.

If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. Garnish with shoestring potatoes, leeks and chives.

Potato Apple Soup

Posted by Bradley47 | 7:00 PM |


4 tablespoons butter
2 leeks (white part), cleaned and sliced
5 cups apples (tart ones, like Granny Smith), peeled, cored, and chopped
6 cups chicken stock
2 cups potatoes, peeled and chopped
1 cup heavy cream
2 teaspoons Calvados (or apple brandy)
1/8 teaspoon cinnamon
salt and white pepper to taste
1/2 apple, diced (for garnish)


Sauté the leeks in the butter over medium heat, covered, for 3-4 minutes. Toss in the apples and cook, uncovered, for about 5 minutes--coating them well with the butter. Pour in the stock, add the potatoes, and bring to a boil. Reduce heat and simmer for 45 minutes.

When the apples and potato are soft, puree in a blender--solids first--until smooth. Return to the saucepan, then stir in heavy cream, Calvados, and cinnamon. Season to taste.

Refrigerate if you are going to serve cold--in which case you will want to over-season a bit. Sauté the apple dice garnish in 2 Tablespoons of butter, then let drain on paper towels until you are ready to serve. Serve chilled or hot.

Makes 6 Servings

Mushroom Potato Soup Recipe

Posted by Bradley47 | 4:17 PM |


  • 2 cups diced and peeled Idaho potatoes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1/2-ounce dried Porcini mushrooms
  • 2 cups water
  • 2 large shallots, cut into chunks, about 1/4 cup
  • 4 cups mixed wild mushrooms
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon chopped chives

In a pot place the potatoes in enough water to cover and cook until tender, and then drain. Meanwhile, in a small saucepan bring the 2 cups of water to a boil with the salt, sugar, soy sauce, shallots, and mushrooms. Reduce the heat and simmer until 1 cup of liquid remains. Remove the mushrooms and shallots from the liquid, reserve the liquid and set aside.

Place the mushrooms and shallots in a food processor or blender along with the cooked potatoes, process or blend until finely chopped. Strain the reserved mushroom liquid and place in the food processor or blender with the milk and cream. Process or blend until smooth. Chill for 1 hour.

Serves 4

Basil Potato Soup

Posted by Bradley47 | 6:09 AM |


1 tablespoon Olive Oil
3 cups Diced Leeks
3 cups Peeled Diced Red Potato
2 cups Water
2 tablespoons Dry White Wine
2 Vegetarian Bouillon Cubes
4 cups Nonfat Soy Milk Or Nonfat Milk
1/4 cup Minced Fresh Basil
1/4 teaspoon Salt
1/4 teaspoon Pepper


Heat oil in Dutch oven over med-high heat. Add leek and potato, saute 5 minutes. Add water, wine, and bouillon; bring to a boil. Cover, reduce heat and simmer 25 minutes or until vegetables are tender.

Coarsely mash potato mixture using a potato masher. Add soy (or nonfat) milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).

Points: 3 Exchanges 1 1/2 Starch, 1/2 Fat

Autumn Potato Soup Recipe

Posted by Bradley47 | 4:04 PM |


3 medium-sized potatoes, peeled and chopped
1 small onion, diced
1 cup water
1 teaspoon salt
3 cups milk
3 tablespoons butter, melted
2 tablespoons flour
1 cup shredded Swiss cheese


Place potatoes, onion and water in a heavy saucepan, and bring to a boil. Simmer, covered, until potatoes are tender. Remove from heat and mash potatoes a bit; stir in milk. Mix butter and flour together till no lumps remain; (I use a little tiny whisk) add to potato mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in cheese.

Makes 4 Servings

Spicy Potato Soup Recipe

Posted by Bradley47 | 6:43 AM |


l lb ground beef
4 cups cubed peeled potatoes (1/2" cubes)
l small chopped onion
3 cans (8 oz each) tomato sauce
4 cups water
2 teasp salt
1 l/2 teasp pepper
l/2 to 1 teasp hot pepper sauce


In large Dutch oven or soup kettle, brown ground beef, drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil; reduce heat and simmer one hour or till potatoes are tender and the soup has thickened

Makes 6-8 servings

Homemade Potato Soup Recipe

Posted by Bradley47 | 7:48 AM |


  • 6 potatoes, peeled and cubed
  • 1 lg. onion, chopped
  • 4 carrots, pared and sliced
  • 2 stalks celery, sliced, including leaves
  • 4 chicken bouillon cubes
  • 1 tbsp. parsley flakes
  • 5 cups water
  • 1 to 2 teaspoons salt, or to taste
  • Pepper, to taste
  • 1/3 cup butter
  • 1 (12 oz.) can evaporated milk

Put all ingredients except milk in slow cooker. Cover and cook on low 6 to 8 hours, until vegetables are tender. Stir in evaporated milk

Potato Bacon Soup Recipe

Posted by Bradley47 | 5:46 AM |


  • 4 cups chicken broth
  • 3 potatoes, peeled and diced
  • 1 1/2 cups chopped cabbage
  • 1 leek, diced, with white and only the very light green parts
  • 1/2 cup chopped onion
  • 2 carrots, diced
  • 1/4 cup chopped parsley
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. caraway seeds
  • 1 bay leaf
  • 1/2 cup sour cream
  • 8 to 16 ounces bacon, cooked and crumbled

Combine chicken broth, potatoes, cabbage, leek, onion, carrots and parsley in large bowl; pour mixture into slow cooker. Stir in salt, pepper, caraway seeds and bay leaf. Cover and cook on low 8 to 10 hours or on high 4 to -5 hours.
Remove and discard bay leaf. Combine some hot liquid from slow cooker with the sour cream in small bowl. Add mixture to slow cooker; stir. Stir in crumbled bacon. Taste and adjust seasonings.

Makes 6-8 servings

Rice And Potato Soup

Posted by Bradley47 | 2:52 PM |


  • 2 tablespoons olive oil
  • 2 potatoes, peeled and diced
  • 2 carrots, shredded
  • 2 teaspoons tomato paste
  • 10 cups hot chicken stock
  • 2 bay leaves
  • Salt and freshly ground pepper
  • 1 cup long grain rice
  • Grated Parmigiano

In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.

Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.

Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.

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Potato Sausage Soup

Posted by Bradley47 | 1:56 PM |


  • 2 medium to large russet potatoes (about 4 cups sliced and diced)
  • 2 to 3 Italian sausage links, mild, casings removed
  • 1 can (10 3/4 ounces) cream of potato soup
  • 3 cups chicken broth
  • 1 medium onion
  • 1 cup evaporated milk
  • seasoned salt
  • pepper
  • 1 to 2 teaspoons dried parsley flakes

Wash and thinly slice potatoes, then coarsely chop the slices. Leave some of the potato peel on, if possible. Thinly slice onion and coarsely chop. In 3 1/2 to 6-quart slow cooker combine potato, onion, soup, chicken broth, and onion. Turn cooker on HIGH. In skillet over medium heat, brown sausage, breaking up into small pieces. Drain well on paper towels and add to cooker. Cover and cook on HIGH for 2 1/2 to 4 hours, or until vegetables are tender. Add milk and parsley flakes.

Taste for seasonings and add salt and pepper to taste. Continue to cook for 15 to 20 minutes longer, or until heated through. Stovetop: If cooking on stovetop, follow preparations directions, but simmer over low heat for about 45 minutes to 1 hour, or until vegetables are tender. Add milk and seasonings and heat through before serving.

Serves 6 to 8

Crockpot Potato Soup Recipe

Posted by Bradley47 | 9:34 AM |


  • 8 large potatoes, cubed
  • 1 cup chopped onion
  • 2 tablespoons butter or margarine
  • 2 chicken bouillon cubes
  • 2 tablespoons dry parsley flakes
  • 6 cup water
  • 2 cup milk
  • 1/2 cup flour, mixed with water

Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

Serves 6 to 8

German Potato Soup Recipe

Posted by Bradley47 | 8:34 AM |


  • 1 large onion, diced
  • 1/4 cup butter
  • 3 medium leeks, white only, sliced
  • 2 pounds potatoes, cut into 1/2-inch pieces
  • 1/4 teaspoon dried leaf thyme, crumbled
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 meaty ham bone or 2 ham hocks
  • salt and pepper
  • croutons
  • shredded cheese, optional
In a 3-quart saucepan, sauté onion in butter until golden in color. Add leeks, potatoes, ham bone, thyme and chicken stock; bring to a boil. Cover and simmer until potatoes are very soft. Remove ham bone and discard. Cool potato and leek mixture slightly and puree in a food processor or put through a sieve. Return to pan and add cream.
Cook an additional 2 to 3 minutes and add salt and pepper to taste. Serve hot with croutons and a sprinkling of shredded cheese, if desired.

Serves 6

Garlic Potato Soup Recipe

Posted by Bradley47 | 2:31 PM |


  • 3 cups chicken stock
  • 3 cups diced potato
  • 1/4 teaspoon minced fresh garlic
  • Pinch cracked black pepper
  • 3/4 cup chopped garlic
  • 1 1/2 cups heavy cream
  • 3 tablespoons cornstarch
  • 4 tablespoons cold water
  • 1 cup shredded pepper jack

Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.

Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve. Sprinkle chopped green onion if desired.

4-6 Servings

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Sweet Potato Soup

Posted by Bradley47 | 5:54 AM |


  • 1 tablespoon flour
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chicken broth (or vegetable broth, if desired)
  • 1 tablespoon light brown sugar
  • 1 1/2 cups cooked sweet potatoes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup milk
  • Salt


In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper.

Makes 4 Servings

Baked Potato Soup

Posted by Bradley47 | 9:21 PM |


  • 4 ounces bacon, small dice
  • 1 medium yellow onions, finely chopped
  • 5 medium garlic cloves
  • 1 medium russet potato, large dice
  • 2 medium red potatoes, large dice
  • 1 tablespoon red wine vinegar
  • 2 quart (8 cups) chicken stock
  • 1 sourdough baguette, cut into1-inch pieces
  • 1/2 cup shredded aged cheddar cheese
  • Sour cream, for garnish
  • 3 green onions, thinly sliced, for garnish


Heat bacon in a large pot over medium-high heat until crisp and fat is rendered, about 7 minutes. Remove bacon to a paper towel-lined plated with a slotted spoon and discard all but 1 tablespoon drippings.

Return pot to stove and add onions and garlic. Season with salt and freshly ground black pepper and cook until golden, about 2 minutes. Add potato and stir to coat. Add vinegar and scrape up any browned bits. Add stock and bring to a boil. Reduce to a simmer and cook until potato is fork tender, about 20 minutes. Heat oven to 450degreesF and arrange a rack in the upper third.

When soup is ready, ladle into 8- to 12-ounce ovensafe bowls and top with two baguette slices. Pile cheese and bacon on top and repeat to make 4 to 6 servings. Place on a baking sheet and place in oven until cheese is melty and browned, about 5 minutes.

Remove from oven, let cool slightly, top each bowl with a dollop sour cream and a sprinkling of green onions and serve.

Cheddar Potato Soup

Posted by Bradley47 | 3:15 PM |


3 cups water
3 Chicken Bouillon Cube
4 potatoes -- diced
1 onion -- diced
1 cup chopped carrots
1/2 cup diced green pepper
1/3 cup butter/margarine
1/3 cup flour
3 1/2 cups milk
1 pound Cheddar Cheese -- grated
1/4 teaspoon Tabasco sauce
Salt and pepper


Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions, carrots and green pepper. Add butter and flour. Gradually add milk and cook until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do not boil.

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