Homemade Creamy Potato Soup Recipe



Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese …

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About the Author: Chef Billy Parisi

39 Comments

  1. I am to the point in this recipe where I just added the chicken stock and I realize it says to bring to a boil, but does not say how long to boil. Wish me luck.

  2. Was confused by so many onion shots (LOL) but … thank you for the added tip of heading to your website to change the amount of servings. Adjusting the portion sizes to meet my small family’s needs is delightful. Well done!!

  3. New fan 😊 Made this yesterday and the family loved it. It was perfectly thick, with the immersion blender technique. Topped it with shredded cheddar, bacon bits and scallions as suggested and yum!!

  4. My wife and I used to have potato soup at a little sandwich shop in our town all the time, but with everything being so expensive now we needed to save some money while still getting our soup fix. This recipe is just as delicious as the one we've been buying by the bowl for years at a fraction of the cost.

  5. I bought a garlic press, last year, not sure how I lived without it.

    Edit: my daughter will love me more if I caramelize the onions. I think, I'll enjoy the soup more, too.

  6. I make sure and boil the soup for one full minute after I add the flour (I always put the flour in a container I can close tightly with the water or you can use milk, and shake till flour is completely blended in) then pour it into the soup. It will thicken the soup nicely, take off the burner and let rest about 10 minutes or so and this will help it thicken even more.

  7. I'm planning on making this tonight. I will not be using flour. Instead, I intend to sub potato flakes for the thickener. I think it will balance the creamy aspect with the chunky while adding more potato flavor. I'll be throwing in some ham chunks, too, for a bit more protein- and also because I love ham almost as much as bacon.

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