Potato soup is hearty, stick-to-your-ribs comfort food at its finest. Paired with a simple salad and some crusty bread, it’s a filling and delicious meal that will keep you feeling satisfied for hours. One of the keys to sublime potato soup is starting with the right ingredients. While any potato can be used in soup, waxy varieties like Yukons or red potatoes are the best choice because they hold their shape well and won’t fall apart while cooking, which starchy varieties like Russets often do.
Many potato soup recipes are very rich, with lots of butter and whole milk, cream, or half-and-half. These ingredients add great flavor and body but unfortunately, they boost the calorie count as well. If you’re watching your weight, try substituting low-fat evaporated milk for whole milk or cream, or substitute low-fat broth for half of the milk or cream. You’ll reduce the calories without giving up any of the flavor or creamy texture.
Add-Ins For Color, Flavor, and Flair Potato soup purists will agree that the classic creamy white soup is a thing of beauty on its own, but some simple additions can deliver extra nutrients and eye-appeal. One of the best things about potato soup is its adaptability, so experiment with whatever you have on hand. A handful of canned or frozen mixed vegetables, some shredded carrots, or a cup of frozen peas or some chopped broccoli florets (fresh or frozen) are all good add-ins that both look and taste great. Leftover chicken, turkey, or ham, diced and stirred into the soup during the final cooking period, add protein to the dish.
Here are two variations of classic potato soup, both of which are easy enough for a beginner cook and delicious enough to make an expert chef proud. Couldn’t-Be-Easier Potato Soup – 1 can cream of chicken soup – 1 can cream of onion soup – 1 can evaporated milk – 2 tablespoons butter – 6 medium potatoes, peeled and cut into 1-inch cubes. Put peeled, cubed potatoes in a saucepan with just enough water to cover. Bring to a boil, then reduce heat to low and simmer for 10 to 15 minutes, until the potatoes can be easily pierced with a fork. Remove from heat but do not drain. Stir in the remaining ingredients, return to heat and continue to cook for 15 to 20 more minutes.
Old Fashioned From-Scratch Potato Soup – 3 tablespoons of butter – 3 tablespoons of flour – 3 cups of milk – 1-1/2 teaspoons of salt – salt and pepper to taste – 6 to 8 medium potatoes – 1/2 onion, diced. Peel potatoes and cut into small cubes. Put in a large saucepan with enough water to cover and bring to a boil, then reduce heat and simmer until potatoes are tender. Drain and set aside.
Melt 3 tablespoons of butter in a saucepan. Add onions and saute over low heat. When onions are soft and translucent but not browned, add flour and stir well to form a paste. When flour is completely incorporated, slowly add milk, stirring constantly. Cook over medium-low heat, stirring frequently until the sauce starts to thicken. Add potatoes and seasonings. Continue to cook over medium-low heat, stirring frequently, for 15 minutes.