This is a shortcut recipe for a delicious creamy potato soup. This recipe is one I’ve had for years and years. I save it for those cold winter nights when you need a little comfort food that sticks. Come on in, and I’ll share the recipe with you.
Creamy Potato Soup
This recipe is really a creamy corn chowder with potatoes and is always a favorite family soup. I vaguely remember getting the original recipe out of a magazine that came to our house after we had our first baby. The recipes in the back were quick and straightforward for new moms to try, which I so appreciated. I’ve been using it ever since.
Here’s What I Love About this Recipe:
- it’s so easy to make. The perfect recipe for new moms and busy households
- it has very few ingredients that are easy to find
- a filling soup
- comfort food that’s perfect for cold fall and winter nights
FAQs
Make Ahead and Storage
Can I Make Potato Soup Ahead of Time?
Yes. You can make this soup ahead of time. As a matter of fact, I think that heated-up leftovers are my favorite
Can I Freeze Potato Soup?
Potato Soup is really not a great candidate for freezing. Potatoes get too starchy and take on a grainy or mushy texture
How do I Store Cream of Potato Soup?
Store this soup covered and in the refrigerator for up to 3 days.
Reheating: Reheat in a saucepan or soup pot at low/medium heat – stirring pretty often so the milk does not scald
What Type of Potatoes is Best for Soups?
- Potatoes with a medium starch consistency are the best for making soup, like red, yellow, or white potatoes
Tips and Tricks:
- this soup uses cheese to thicken the soup. I used cheddar cheese, but you can use other types of cheese like Monterey Jack cheese, sharp cheddar cheese, or fontina cheese
- I used cream of celery soup as another thickening aid, but you could also use cream of potato soup
If you’re ready to make this soup, let’s make sure you have everything you’ll need:
Ingredients:
- potatoes – yellow, red, or white potatoes are best for making soup. I like to boil these and get them tender ahead of making the soup
- unsalted butter
- onion – I like to use a sweet onion like Vidalia, but you could also use a common yellow onion
- sweet corn – I just use a can of sweet corn and drain it
- cream-style corn – this will help thicken the soup and also provide flavor. You can find this in the canned vegetable section near the sweet corn
- cream of celery soup – you could also use cream of potato, but I am not the biggest fan of the potato texture in the canned version
- milk – use 2% or whole milk for the creamiest version of this soup
- salt and pepper – I measured this for the recipe, but I usually just add it “to taste” – which basically means as much as you think it needs for flavor
- shredded cheddar cheese – this is used for flavor and for thickening the soup
- toppings like chives, bread slices, crackers
How do you make Creamy Potato Soup?
Instructions:
- peel, cube, and boil the potatoes until tender
- drain boiled potatoes
- in a large soup pot, melt the butter
- add chopped onion and cook until tender
- add the cream of celery soup and mix in
- pour in the drained corn, cream-style corn, milk, seasonings, and potato
- bring the soup to a boil and then turn it down to simmer – stirring pretty often so the milk does not scald
- ladle soup out into bowls and then sprinkle cheese onto individual bowls to flavor and thicken the soup
- serve with your favorite crackers or bread
More Soup Recipes
Cracker Barrel Vegetable Soup – CopyCat Recipe
Creamy Potato Soup {Quick & Easy}
Ingredients
- 4 large potatoes peeled and cubed
- 1 Tbsp. butter
- 1 small onion peeled and chopped
- 1 15 oz. sweet corn drained
- 1 15 oz. cream-style corn
- 1 10 oz. Cream of Celery Soup or Cream of Potato Soup
- 6 cups milk – 2% or whole
- 1 tsp. salt
- 1 tsp. ground pepper
- 8 oz. Shredded Cheddar Cheese
- Serving suggestions: Chopped Chives crackers, and/or bread
Instructions
- Boil the potatoes in water until somewhat tender (about 10 minutes), and drain
- While the potatoes are boiling, place butter in a large soup pot over medium heat to melt
- Add the onion and cook until tender and translucent
- Add the potato soup to the tender onions and mix them together
- Add the drained corn, cream-style corn, tender, milk, and seasonings – mix well
- Fold in drained potatoes
- Bring the soup to a boil
- Add the lid, reduce the heat and simmer for about 10 minutes, stirring occasionally so the milk does not scald on the bottom
- Set out a bowl of shredded cheese to serve with the soup
- * the cheese is important, as it is used as a thickening agent
- Serve with your favorite crackers or bread
Notes
Tips and Tricks:
- this soup uses cheese to thicken the soup. I used cheddar cheese, but you can use other types of cheese like Monterey Jack cheese, sharp cheddar cheese, or fontina cheese
- I used cream of celery soup as another thickening aid, but you could also use cream of potato soup
What are the best potatoes for making soup?
- Â red, white, or yellow potatoes
