Easy potato soup

Overview:

The potato (Solanum tuberosum) belongs to the nightshade family (Solanaceae), which also includes tomatoes, eggplants, and peppers. It is a perennial plant that produces underground tubers—swollen portions of stolons—which serve as nutrient storage organs. Native to the Andean region of South America, particularly in present-day southern Peru and northwestern Bolivia, the potato was first domesticated between 8000 and 5000 BCE.

The introduction of the potato to Europe in the 16th century transformed agriculture and diets across the continent. It played a crucial role in population booms and even sparked conflict, most notably the Irish Potato Famine in the 1840s, which reshaped demographics and migration patterns.

Beyond its historical and agricultural importance, the potato continues to shine in modern kitchens. Round white potatoes, for instance, are ideal for soups. Their low-starch, waxy texture ensures they hold their shape during cooking, making them perfect for rustic preparations where skin-on chunks add both texture and nutrients.

Easy potato soup

This soup combines simple, nourishing ingredients. Bone broth provides a rich base packed with collagen, protein, and essential minerals like calcium and magnesium. Choosing high-quality, preferably organic potatoes enhances antioxidant content, particularly vitamin C and polyphenols. Real butter and cream contribute healthy fats, essential for absorbing fat-soluble vitamins and enhancing flavor, making the dish not just comforting, but also nutritionally dense.

Whether as a staple crop sustaining ancient civilizations or a base for modern comfort food, the potato exemplifies how simple ingredients can carry profound significance—botanically, historically, and gastronomically.

Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, baked, cooled, and diced (skins on or off, your choice)
• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup flour (for thickening)
• 3 cups milk
• 2 cups chicken broth
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Optional: 1/4 cup heavy cream (for extra richness)

 Toppings:

• Crumbled bacon
• Shredded cheddar cheese
• Chopped green onions or chives
• Sour cream
• Extra black pepper

 

 Instructions:

Cook the bacon:

• In a large pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy.
• Remove the bacon with a slotted spoon and set aside. Leave 2–3 tablespoons of bacon grease in the pot.

 

Sauté onion and garlic:

• Add diced onion to the bacon fat and cook until translucent (about 5 minutes).
• Add garlic and cook for another minute.

Make the roux:

• Stir in flour and cook for 1–2 minutes, stirring constantly to avoid burning.
• Slowly whisk in milk and broth, making sure no lumps form.

Add potatoes:

• Stir in the diced baked potatoes.
• Bring to a simmer and cook for 10 minutes to let flavors meld and soup thicken.

Blend (optional): For a smoother soup, partially blend with an immersion blender, or mash some potatoes with a spoon for texture.

 

Finish the soup:

• Stir in sour cream, cheddar cheese, salt, pepper, and cream if using.
• Simmer gently until the cheese is melted and the soup is creamy.

 

Serve hot:  Ladle into bowls and top with bacon, cheese, green onions, and sour cream.

 

Crockpot Potato Soup (Set & Forget Style)

 Prep Time: 15 mins

 Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH

Servings: 6–8

 Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk or half-and-half
• 1 cup sour cream (or Greek yogurt)
• 1 ½ cups shredded cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: ½ teaspoon paprika or thyme for extra flavor

 

Optional Toppings:

• Cooked bacon, crumbled
• Chopped green onions
• Extra cheese
• Chives or parsley

 

Instructions:

Add to Crockpot:

• Place diced potatoes, onion, garlic, and broth into the slow cooker.
• Add salt, pepper, and optional seasonings.

Cook:

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are very tender.

Mash or Blend:

Use a potato masher for a chunky texture, or an immersion blender for a smoother soup (leave some chunks for that loaded feel).

Make it creamy:

• Stir in milk, sour cream, and cheese.
• Cover and cook for another 15–30 minutes until everything is hot and melty.

Serve:

Ladle into bowls and top with bacon, more cheese, green onions, or chives.

Tips:

• Want extra richness? Use half-and-half or a splash of heavy cream instead of milk.
• Make it vegetarian by using veggie broth and skipping bacon.
• You can use frozen diced potatoes to save prep time.

 

Creamy Potato Soup

Cook Time: ~30 minutes

Serves: 4–6

Ingredients:

• 4–5 medium Yukon Gold or russet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth (or vegetable broth)
• 1 ½ cups milk
• ½ cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese (optional for extra richness)
• Salt & black pepper, to taste

Optional: 1/2 teaspoon thyme or paprika for extra flavor

 

 Instructions:

Sauté aromatics:

• In a large pot, melt butter over medium heat.
• Add onion and cook until soft, about 5–6 minutes.
• Stir in garlic and cook for 1 more minute.

Add flour:

Sprinkle in the flour and stir constantly for about 1–2 minutes to form a roux (this thickens the soup).

Add broth & potatoes:

• Slowly whisk in broth, ensuring no lumps.
• Add diced potatoes and bring to a boil.
• Reduce heat to low and simmer for 15–20 minutes, or until potatoes are tender.

Blend for creaminess:

Use an immersion blender to blend the soup until smooth, or leave some chunks if preferred.

(Alternatively, blend in batches using a regular blender—carefully.)

Stir in milk & cream:

• Add milk and heavy cream. Stir well and heat through (don’t boil).
• Stir in cheese if using, and season with salt, pepper, and herbs if desired.

Serve:

Ladle into bowls and top with cracked black pepper, a pat of butter, or fresh herbs like parsley or chives.

Variations:

Vegan: Use olive oil, plant-based milk (like oat or cashew), and vegetable broth.

Bacon lovers: Stir in crispy bacon bits before serving.

Cheesy version: Mix in extra cheddar or Parmesan.

 

Can potato soup be healthy?

 

 Potato soup can be healthy—it all depends on the ingredients and how it’s prepared. While traditional potato soups can be heavy on cream, butter, and cheese, there are plenty of ways to make a lighter, nutritious version without sacrificing flavor.

 Tips for Making a Healthier Potato Soup:

1. Use the Right Potatoes

Yukon Gold or red potatoes are great choices—they’re creamy without needing extra fat and have more fiber (especially with skins left on).

2. Skip or Reduce Cream and Butter

Use low-fat milk, unsweetened almond milk, or Greek yogurt for creaminess.

Cut down or skip butter; use a small amount of olive oil or just sauté veggies in broth.

3. Lighten the Cheese

Use reduced-fat cheese or a strong-flavored cheese like sharp cheddar so you can use less but still get the taste.

Or skip the cheese entirely and rely on seasonings for flavor.

4. Add Veggies for Nutrients and Fiber

Toss in cauliflower, carrots, celery, or spinach.

Pureeing part of the soup with veggies adds body without cream.

5. Use Broth Instead of Cream-Based Bases

Use low-sodium chicken or veggie broth as your base. Add a splash of milk at the end for a touch of creaminess if desired.

6. Watch the Salt

Potatoes soak up a lot of salt, so use herbs like thyme, rosemary, or paprika to add flavor without going overboard on sodium.

 

 A Healthy Potato Soup Might Look Like:

Diced potatoes, onions, and garlic

Low-sodium veggie broth

Blended with steamed cauliflower for creaminess

A swirl of Greek yogurt or milk

Optional toppings: chives, a few shredded carrots, or a sprinkle of cheese