Tastes like heaven in a bowl! Southern comfort food, any time of the year!
Thinking of when I was growing up, the smells, the taste… reminds me of home.
This recipe is very easy to make and extremely affordable. It will become a family FAVORITE! Check out our other easy soup recipes, too!
What makes potato soup different from other types of soups?
Potato soup has been a favorite comfort food for centuries, and its continued appeal lies in its versatility. Whereas other soups are normally made from broth or water as the base, this soup is known for being creamy and thickened with potatoes.
Some versions may also feature onions, celery, carrot, garlic, and other vegetables depending on the recipe.
Flour or cornstarch can also be used to thicken potato soup, but the use of puréed potatoes offers an extra layer of flavor that can’t be achieved with the other methods.
Further customization comes through the addition of bacon, cheese, and sour cream, which can all add their flavors while still allowing the potato to remain at the forefront of each spoonful.
Which types of potatoes are best for making potato soup?
When preparing potato soup, the type of potato you choose can make a huge difference in the flavor and texture of your final product.
For those seeking a more traditional soup, russet potatoes offer an ideal starting point. The high starch content of these potatoes makes them break down easily when cooked, forming a creamy and thick base for your soup. If you’re looking for an alternative that delivers a little more texture to the dish, however, consider Yukon gold potatoes instead.
Their lower starch content keeps them intact and provides greater contrast in each bite.
Ultimately, the best choice is up to you — experiment with different varieties to find the one that produces just the right level of flavor and texture for your particular tastes.
Are there vegan-friendly versions of potato soup that can be made?
Indeed, vegan-friendly versions of potato soup exist. By substituting traditional dairy ingredients with alternative plant-based options such as coconut milk, almond milk, and soy milk, vegans can enjoy a delicious bowl of piping hot potato soup.
Additionally, vegan toppings can be added to partake in the fully immersive experience as well – ranging from vegan cheese shreds to fried onions and everything in between.
There is no shortage of possibilities when it comes to creating vegan-friendly potato soups, and the flavorful combinations are truly endless.
Can I make potato soup without dairy products such as milk and butter?
Absolutely! You can make a delicious, hearty potato soup without using dairy products. The key is to substitute other ingredients that provide flavor and texture.
For example, creamy coconut milk or savory broth can add richness to the soup instead of dairy-based milk. And olive oil or vegan butter substitutes like Earth Balance can be used instead of traditional butter.
Additionally, depending on your dietary needs, you could use other toppings like oats flakes and nutritional yeast as an alternative to cheese for more texture and flavor.
You can have a delicious meal correctly without utilizing dairy products.
More Soup Recipes:
This flavorful Tex Mex Chicken Chowder Recipe is one dish that you don’t want to miss.
Feeling under the weather? Try this Spicy Chicken and Rice Flu Chaser Soup!
Turn pizza into soup with this kid-friendly Crock Pot Pizza!
- 6-7 medium russet potatoes – peeled and cubed
- 1 can/box 32 oz. chicken broth
- 5 cups water
- 1 ½ cups milk
- 2 teaspoons salt
- 2 teaspoons celery salt
- 1 sour cream 16 oz
- 2-3 cups instant mashed potatoes for thickening
- Shredded cheese optional
- Green onions/scallions optional
In a large stock pot, bring water and chicken broth to a boil. Add salt, celery salt and potatoes. Cook approximately 35 minutes or until potatoes become tender. Turn to low.
Add milk. Take some of the hot liquid from the stock pot and put in a separate bowl. Add sour cream a little at a time with a wisk. *If you add too quickly into the large pot, the sour cream will curdle. Save a little sour cream to put on top of your soup
Add liquid/sour cream back into the pot. Add instant potato flakes to pot ‘slowly’ (so it does not clump) with a large spoon and stir lightly as not to mash the potato chunks. For thicker soup, add 3 cups. If you want your soup thin, add less.
Serve. Garnish with shredded cheese, green onions/scallions and a dollop of sour cream (optional but oh so delicious).
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 763Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 104mgSodium: 2871mgCarbohydrates: 98gFiber: 11gSugar: 7gProtein: 19g