Traditional recipes

Thick and Creamy Potato Soup recipe

Thick and Creamy Potato Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Potato soup

A quick and easy recipe for a simple winter soup. Serve with freshly baked dinner rolls, if desired.

15 people made this

IngredientsServes: 4

  • 4 potatoes, peeled and cubed
  • 3 sticks celery, chopped
  • 2 teaspoons dried onion flakes
  • 2 litres water
  • 475ml milk
  • 110g unsalted butter
  • 50g instant mash
  • salt and pepper to taste

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. In a large pot over high heat, combine the potatoes, celery and onion with the water and bring to the boil. Reduce heat to low and simmer for 20 minutes.
  2. Drain the water, reserving 500ml water in the pot. Add the milk, butter and instant mash. Stir everything together until thickened, about 5 minutes. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (9)

by Sharon

This was wonderful, my husband told me it was a keeper. I made a few modifications though, I kept the peels on the potatoes, I added cubes of ham and instead of salting it I added two chicken bouillon cubes. I will make this again and again!-14 Nov 2007

by chafinchafin

This is a great recipe! This is the recipe that I have been making for years. I do add a little garlic powder.-16 Dec 2007


Thick and Creamy Potato Soup

I love classic recipes. You know, the ones without all the bells and whistles, just like this Thick and Creamy Potato Soup! It’s delicious and simple, like comfort food should be!

My Mama used to make this Thick and Creamy Potato Soup during the winter months for us a lot growing up. It was always piping hot and delicious and the perfect way to warm up after a cold day. Making it for my family always brings back good memories! Another yummy recipe my Mama made for us was her thick and hearty chili!

I love this soup because it’s simple, made in a single pot, and doesn’t take long to whip up. The longest part about all of this is peeling five pounds of potatoes, but if you have older kids, you can make them peel them like my Mama used to! If you like a thinner soup, my Mama said you can just add a bit more water than the recipe calls for when cooking the potatoes. I like mine thick, so this is perfect for me.


Thick ‘n Creamy Loaded Potato Soup

Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

Since Fall is here with a vengeance I&rsquove been craving soup type foods. I made about 18 quarts of chili and 10 quarts of pasta e fagioli but I wasn&rsquot into them. They are awesome and but I wanted creamy soup. Recently I&rsquove boarded the sweet potato bandwagon however even they got to be a bit much. I&rsquom a regular old tater girl I guess. Then it dawned on (duh!) Thick &lsquon Creamy Loaded Potato Soup! I love this soup but it can be pretty fattening normally with all the heavy cream and butter. That&rsquos not me well it hasn&rsquot been me for years. I wanted a healthier version without sacrificing any of the flavor.

Now this soup can be made 2 ways &ndash on the stove or in the crock pot. Today since I had some errands to run I opted for the slow cooker. God I love those things! They are seriously like the best kitchen invention ever! After running my errands (and skipping breakfast &ndash I know that&rsquos bad and I never do that but I honestly kinda forgot to at), I was STARVING! I ran around the house like a mad woman putting my stuff away so I could concentrate on finishing up the soup. About 10 minutes later I was at my table, spoon in hand and my tummy was getting completely satisfied!

See fortunately the day before I whipped up a bunch of Crusty Sourdough Bread Bowls. I make about 6 of these at a time and then freeze them for when I need a bread bowl fix!

This soup is super creamy and thick and what I love most about it is that it actually tastes like potatoes! I&rsquove had some &lsquopotato soups&rsquo that literally taste like just cream and fat with some type of potato mush in it. It just wasn&rsquot flavorful. This soup is potato first then a whole ton of YUM to back it up! Now on it&rsquos own it&rsquos an amazing creamy potato soup however I wanted more. I wanted this puppy loaded up! We&rsquore talking shredded cheddar, crispy bacon and green onions! I&rsquove even topped this with a dab of fat free sour cream and it tasted exactly like a baked potato!

This is one of those soups where you NEED that chilly Fall day or wintery snowy day to just make it &lsquofit&rsquo. Now I&rsquoll confess, I&rsquove made this in the middle of the summer when it&rsquos 95F out with 876% humidity (thank you Pittsburgh) and it&rsquos just as awesome! However soups, especially thick and creamy soups like this, I find need that cold day to just warm you to your soul. This is that soup that curls your toes, makes you smile while you&rsquore eating it and just hugs you from the inside out.

Plus one thing about this soup is that you get to have BACON in it and like bacon makes EVERYTHING perfect!

Now of course you can have this in a bread bowl like I did.

Or you can cut back on the carbs and have it in a bowl like I did&hellip

However you have this soup &ndash bowl or bread bowl, you just need to have it!

Now I&rsquoll be honest it took me quite a while to decide whether or not I wanted to share this but this soup is just too amazing to not share!

This soup makes me smile. It&rsquos comforting and soothing. It&rsquos delicious and yummy and unlike most traditional fat laden potato soups it&rsquos more healthier.

Plus you get to control what you put into it &ndash you can choose how thick or thin you want it. This soup also lends really well to ingredient change-ups.

Try putting on some broccoli or cauliflower florets in the soup and cook that with the potatoes. The flavors are amazing!

Okay so I think I&rsquove made you drool enough, lord knows I am and I have this soup already made up in the fridge.

&hellip come to think of it I&rsquom off to make a cup of this for lunch

Oh Oh Oh.. one more thing. This soup freezes BEAUTIFULLY! Now when you take it out and it starts to heat up, it will separate a little but it will come back together when you stir it and it becomes hot.


Favorite Restaurant Soup Recipe

Preparation Time:ꁀ minutes. Serves: 6.

  • 3 cups cooked potatoes
  • 6 tablespoon butter
  • 1 1/2 peeled and sliced or diced carrots
  • 1 1/2 celery stalks, chopped
  • 1/2 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 6 tablespoon flour
  • 2 cups canned chicken stock
  • 6 tablespoon hot milk or cream, or to taste
  • 3-6 drops Tabasco
  • Garnishes: ਌hopped green onions, diced cooked bacon, grated cheese or sour cream
  • Cook potatoes
  • Drain water and reserve the water
  • Transfer potatoes to a mixing bowl
  • In the same soup pot over medium low heat, melt the butter, and add the carrot, celery, onion, thyme, salt, pepper and saute over medium heat, stirring frequently for about 10 minutes
  • Add the flour to the vegetable mixture and make the roux cook about 5 minutes
  • Add the chicken stock and 1 cup of the reserved potato cooking liquid, stirring until slightly thickened (Reserve the remaining liquid for reheating the soup if any is left over)
  • Gently add the potatoes and simmer for 10 minutes
  • Remove from the heat, and add cream or milk to the correct consistency (thick is good)
  • Add Tabasco sauce a drop at a time, being careful it doesn't get too spicy
  • Taste and adjust seasonings
  • Top with any of the listed garnishes

Try serving this Potato soup with the Warm Spinach Salad and a wonderful bran muffin or Dinner Roll.

Thank you for your interest in this Potato Soup Recipe and all the restaurant soup recipes. You can cook with confidence and style!

ENJOY your soup and the other restaurant recipes on the website and the company of those you share them with! - Donna

“Good soup is one of the prime ingredients of good living.  For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”


How to make soup thicker:

  • Add a béchamel sauce– Begin by making a roux (butter and flour cooked together) and then whisk in milk. Bring it to a boil and then lower the heat and allow it to simmer while stirring for 2-3 minutes or until thickened. This method results in a ultra smooth and creamy soup base.
  • Blend part of the soup- Use an immersion blender (or remove some soup and use a regular blender) to puree some of the soup. This is a great method for a lower fat and calorie soup, however it does not have as smooth of a texture. Be sure to remove bay leaves before blending.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 192
  • Calories from Fat 92
  • Total Fat 10g 16 %
  • Saturated Fat 6.4g 32 %
  • Trans Fat 0.4g 0 %
  • Protein 5.7g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 30mg 10 %
  • Sodium 535mg 22 % Potassium 0 0 % -->
  • Total Carbohydrates 20g 7 %
  • Dietary Fiber 2.4g 10 %
  • Sugars 9.0g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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I would like to print the comments along with the recipe, how can we do this?

Hello! Our print format is designed to exclude comments. However, you can copy and paste the recipe and comments you'd like into a Word doc and print from there. :)

Can you do this in the crockpot?

Hello! Yes, you can make in slow cooker. Its best to saut onions in butter first in a skillet. In slow cooker combine onions, potatoes,broth, salt, and pepper. Cover and cook on low 5 to 6 hours or on high 3 hours or until potatoes are fork tender. Stir in milk, peas, and potato flakes and cook 30 minutes uncovered or until mixture is thickened and heated through.

why can't you print from this site

Hi there! The print button is to the right of the recipe image.

This is very similar to my favorite soup. My family's version is based on a recipe pamphlet put out during WWI (that's right the first one). I used skim milk as the only liquid in the recipe. The ratiio of potato to onion is 2 to one, so 4 cups potato and 2 cups onion. The recipe instructed to cut the potato and onion in very thin slices. Cook in the milk until very tender, then mash with a potato masher until desired thickness. For added nutrition it suggested adding 2 cups finely diced (1/4-inch) carrot after the soup is "mashed." Cook on bare simmer until carrots are tender. Then as the soup is removed from the heat salt and pepper to taste plus 1/4 teaspoon nutmeg. The nutmeg is not pronounced but makes a real difference in the final product. This soup freezes fairly well. There is a bit of seperation after it thaws, but a good stir while heating it gently brings it back together.

Thanks for your comment on this soup. I'm going to try it your way.

I hope you enjoy it. I forgot to note use enough skim milk to cover the potato onions, about 1 quart. Another good thing about this soup is it is essentially fat free. If I am serving this to company or for a family event, I have been known to whisk in 1 teaspoon of butter for each serving of soup just before serving. It does impart a richer texture and flavor. But it is delicious without. Some finely diced leftover ham or crumbled bacon is also delicous in this, but not necessary. My older sister like to grnish hers with a sprinkle of Parmesan. It does compliment the nutmeg.

I leave out the dillweed and add celery. It's very yummy.

My co-op recently added ground celery seed to their selection of spices. I think I shall try some in my next batch. Thanks for the idea.

I'd love to make a recipe like this sometime this winter!

The cafeteria in our local hospital used to fix potato soup to die for. It had real bacon crumbled into it and bits of onion in with the potatoes. Yum!

I used whole milk and some heavy cream instead of water. I may have forgotten potato buds but this soup was a hit out of the ball-park. No exaggeration.

I used one tablespooon of minced Garlic, three spigs o Fresh thyme choped finally , 3.25 oz of Asiago cheese grated and used the slow cooker cooking it for 6 hours stiring every hours then add the Potato flakes and cooking one more hour till potatose are soft and sauce is creamy

Using potato flakes is a good way to thicken a brothy, creamy soup. I've done that, and it's easier than the ol' white sauce method. Also, I like the idea of baking potatoes first. That would give you a firmer cubed potato that wouldn't fall apart in the broth so easily. I will try that. (there must be a dozen ways to make potato soup--I haven't had one version that I haven't liked)

Might add, one could use chicken broth instead of water for more depth of flavor--adjust the salt added though, as chicken broth can have lots of sodium already in it.

Ok how do you do the evaporated milk way do you add 3 cans of evaporated milk and how much water my grandma used the evaporated milk also I just don't remember how she did it.

Keep in mind evaporated milk is just that-evaporated. One part evaporated milk and one part water=whole milk

I would like to make it in the crock pot

I make mine as my grandmother did, with evaporated milk, makes a big difference in taste and you can use low fat

Do you use 3 cups of evaporated milk, or do you reconstitute it?

I make this with all whole milk and heavy cream (calories boil away in this soup!). Cook the bacon and crumble in soup. Cook potatoes in milk and cream on low heat so you don't scorch milk. Stir often. Sometimes I'll add green onions instead of regular onions. Play with it, make it your own. Start out using original recipe and tweek it to your liking.

How much bacon would you add to this recipe? It sounds GOOD!

Potato flakes in home made soup. NO WAY!!

Maybe they are in there to thicken?

what are potato flakes? Dehydrated instant crap? I would prefer shredded cheese or something

Could boil more potatoes and smash up the others with a potato masher with a bit of the potato water. The potato flakes is to thicken easily. You could also add cornstarch to thicken this up or a little flour. The potato flakes makes it faster and can still be tasty. If you want to avoid processing then just mash a nice amount of potatoes to thicken it up.

Whoa people! Potato flakes are made from REAL potatoes!! They are used for thickening!

I add canned creamed corn. Helps to thicken it too.

I like to wrap my potatoes in tin foil and bake them, instead of boiling them. It gives the soup a roasted flavor,very good.

Just bake them without foil. they just steam in the foil. Bleh. Increase that baked flavor by lightly oiling them with EVOO, then sprinkle sea salt on them. Bake as usual. Num, num.

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I can't wait to make this on a chilly fall day, and I aill add the bacon to it.

of all the sites I searched for this recipe. I knew Mr Foods would be the best!

THANK YOU FOR FIXING THIS SITE

If you add clams to this you have easy clam chowder.

Why do you need the potato flakes?

My husband and friends raved about the soup. Made it just like the recipe and did not add other veggies.

I printed this and added all of the additions that were suggested.

I printed this and added all of the additions that were suggested.

Almost exactly how I make my potato soup. Everyone loves it. I use 2 cans of condensed milk which makes it a little richer. Another option is making it into corn chowder by adding a can of corn.

Do you still add the 2 cups of water and the 3 cups of milk besides the 2 cans of condensed milk?

do you really add 2 cans of condensed mild: maybe evaporated milk?

Linda, I have a feeling you meant to say "evaporated milk", and NOT condensed milk. Condensed milk is very think and super sweet, used in a lot of desserts. Adding the corn sounds good.

What? No bacon? I always add about four pieces of bacon, fryed and drained of course

I like to add Hard Boiled Eggs to my Potato Soup. I understand that is what the Pennsylvania Dutch do. I worked as a cook in a PA diner that made it that way. They had a Cooks "Bible".

Can add a can or two of chopped clams too and this is really good clam chowder (-:

I also use chopped clams as a quickie and everyone is so impressed, cause it's fast and it tastes sooo good. Love it in a garlic, toasted mini bread bowl. Yummy.

Do you strain the clams from the clam juice or add the juice also. and if you add the clam juice, do you still add the 2 cups of water and the 3 cups of milk that the recipe calls for?

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TO PUREE OR TO NOT PUREE

That is the question &hellip There are times when I like to see the bite sized potato chunks in my soup without it being too thick and I like the broth to be a little thinner.

But then there are times when I want the potato soup to be a little thicker, still with a few chunks in there.

And, last but not least, there is the completely pureed creamy version.

All I can say is there really is no right way or wrong way to make this soup. The amount of pureeing you do (or don&rsquot do) is entirely up to you.


Mediterranean creamy potato and mushroom soup (Vegan)

This Mediterranean creamy potato and mushroom soup is a wholesome and plant-based meal which tastes pretty amazing! It really is a wonder that with just a few simple ingredients and some spices (thank you so much smoked paprika!) you can make such a warm and comforting dish. This recipe uses almond milk (or vegetable broth) for the creamy olive oil béchamel, but if you’re not vegan you can also use whole milk. I like to eat this soup for a light lunch, but have in mind that it’s also ideal as an appetizer before the main course.

There’s a 40-day period of lent in Greece that is called Sarakosti. Sarakosti comes from the word “saranta” which means forty, and it starts 40 days before the Orthodox Easter. During Sarakosti a lot of people refrain from eating meat and dairy (they practically go vegan) so naturally, a lot of recipes suitable for lent have been developed through the years in order to cover this need. These vegan dishes are called “nistisima” which means that they’re suitable for Lent. This potato and mushroom soup is thick, creamy and very satisfying while being one of those nistisima dishes. Plus, it’s so warm and cozy that you won’t believe it has no meat or dairy! Check this vegan pumpkin soup with mushroom chips if you like thick and creamy soups, or find more recipes in the vegan category.

Béchamel sauce makes this soup extra thick and creamy. Though it is usually made with butter, I almost always make it with olive oil. And it’s so fragrant and flavorful that I never miss the butter! For this recipe, almond milk is used instead of regular milk to keep it vegan. Another key ingredient is Portobello mushrooms which are used instead of white mushrooms because they have a deeper, almost meaty taste and enough texture to make everyone – even your carnivorous friends – to ask for seconds!

Some notes/tips:

  • Smoked paprika is what gives this soup its distinctive taste, so try not to skip it!
  • You want the potatoes and mushrooms to be about the same size. Because mushrooms will shrink during cooking, you should dice them a little bigger than the potatoes.
  • Sauté the mushrooms very well over high heat!
  • Bell peppers are not necessary, but they provide nice flavor and color. Plus, you get some extra nutrients!

Similar recipes you may like:

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How to make crockpot cheesy potato soup:

To start, you&rsquoll want to chop some bacon and fry it up. When it&rsquos nearly cooked through, add some onions and garlic to the skillet and let them soften up.

Add the bacon, onion, and garlic to your slow cooker along with some peeled and diced russet potatoes.

Pour chicken broth over the top, cover your slow cooker, and cook on high for 3-4 hours.

Once the potatoes are fork tender, you&rsquoll add flour and milk to a mason jar. Tightly close the lid and shake shake shake to combine.

Pour the flour mixture into the crockpot along with a can of evaporated milk, heavy cream, and grated cheddar. This slow cooker potato soup is going to be so creamy and cheesy!

Cover the crockpot and cook on high for another 30 minutes to thicken the soup.

For this crockpot potato soup recipe, I like to use a potato masher and mash some of the potatoes. It makes the soup extra thick and creamy. You can leave as many or as few chunks of potatoes as you like. Just mash until you reach your desired consistency.


Suggestions for Seafood Chowder

  • Sometimes I saute the fish and shrimp in some butter to get a little crust around each piece, then add it to the soup. This adds another step but the buttery crust is so delicious!
  • You can add other favorite chowder ingredients like corn and bacon to this recipe too.
  • I add extra Tabasco sauce when I’m making this chowder just for me and my husband because we like the extra heat. But you can vary the hot sauce as you need to for your family.
  • Dice red potatoes into bite size pieces for even cooking. You can also use Yukon golds or any other waxy potato that will hold its shape during cooking.
  • I’m all about watching calories, but please do not leave out the half and half in this recipe! You’ll need it to make this chowder extra creamy and rich. Moderation in all things, right?