When the weather is cold nothing quite hits the spot like a hearty bowl of hot soup!
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This creamy potato version comes together surprisingly fast, but the yummy toppings make it feel extra special. It is also a great dish to serve to a crowd!
Here is what you need:
2 onions 6 large carrots 6 cloves garlic 1/4 cup parsley 1 stick + 2 tablespoons butter 1/2 cup all-purpose flour 3 cups vegetable broth 1 1/2 cups heavy cream 2 cups milk 10-15 Yukon Gold potatoes, cut into bite-size chunks 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper sour cream green onions or chives cheddar cheese bacon (optional)
Step 1: Chop onions, carrots, garlic, and parsley.
Step 2: Melt butter in large soup pot over medium heat; add onions, carrots, garlic, & parsley and saute until soft, approximately 5-8 minutes.
Step 3: Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
Step 4: Slowly pour in vegetable broth, stirring well.
Step 5: Add heavy cream, milk, potatoes, salt, and peppers.
Step 6: Allow soup to simmer and thicken until potatoes are well-cooked, approximately 25-35 minutes.
Step 7: Scoop out approximately 1/2 of the soup into blender, then pulse until smooth and mix back into soup. (An immersion blender also works well for this, but mine no longer works. If you are looking for a new blender, I highly recommend the Ninja!)
Step 8: To serve, ladle into serving bowls, then sprinkle with cheddar cheese, chives, sour cream, & bacon.
Loaded Cream Of Potato Soup
The best Creamy Potato Soup recipe with all your favorite toppings. Perfect for any week night meal!
Ingredients
- 2 onions
- 6 large carrots
- 6 cloves garlic
- 1/4 cup parsley
- 1 stick + 2 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups vegetable broth
- 1 1/2 cups heavy cream
- 2 cups milk
- 10-15 Yukon Gold potatoes cut into bite-size chunks
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- sour cream
- green onions or chives
- cheddar cheese
- bacon optional
Instructions
- Chop onions, carrots, garlic, and parsley.
- Melt butter in large soup pot over medium heat; add onions, carrots, garlic, & parsley and saute until soft, approximately 5-8 minutes.
- Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
- Slowly pour in vegetable broth, stirring well.
- Add heavy cream, milk, potatoes, salt, and peppers.
- Allow soup to simmer and thicken until potatoes are well-cooked, approximately 25-35 minutes.
- Scoop out approximately 1/2 of the soup into blender, then pulse until smooth and mix back into soup. (An immersion blender also works well for this, but mine no longer works. If you are looking for a new blender, I highly recommend the Ninja!)
- To serve, ladle into serving bowls, then sprinkle with cheddar cheese, chives, sour cream, & bacon.
Looks yummy!
This looks so good! Can’t wait to try!
Sounds delicious Ruth, can’t wait to try it.
This looks delicious and perfect for our “Artic weather we are having”!
Why do you take half the soup and put it in your blender then back into soup? What if you don’t have a blender? How could you duplicate that action? Sounds absolutely to die for. I would cut it way back only because there are only 2 of us. I wouldn’t imagine it would freeze well. Thanks, Ruth!
You could use an immersion blender, you could skip that step, or you could use a potato masher. It just makes the soup a little less chunky.
Do you peel the potatoes and I forgot parsley will it still be good
If you use Yukon Gold potatoes they do not need to be peeled. It will still taste yummy without the parsley.
Enjoy!
I made this soup tonight and it was awesome! I had russet potatoes on hand so just used them and it came out delicious. The added touches at the end were perfect – bacon, sour cream, cheese, chives. It is a very hearty soup with plenty of leftovers. I fed 3 adults and 3 kids with plenty left for the rest of this cold winter weekend. Thank you for this recipe, we all enjoyed it a lot.