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creamy potato soup recipe

Homestyle Potato Soup

This velvety potato soup combines pureed and chunky potatoes for the perfect texture in every spoonful. With aromatic vegetables and a touch of cheddar, it's a comforting, economical meal that warms you from the inside out.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stalk celery sliced
  • 1 cup green onion tops chopped
  • 1 large onion chopped
  • 4 large potatoes 3 peeled and sliced, 1 diced with skin on (preferably Russets)
  • 1½ teaspoons margarine butter can be substituted
  • ½ bay leaf
  • 1 (14 ounce) can chicken broth
  • cheddar cheese for garnish
  • water as needed

Equipment

  • Blender
  • Large pot
  • Small pot

Method
 

  1. Place the diced potato (with skin on) in a small pot, cover with water, and simmer until tender. Set aside.
  2. In a larger pot, sauté the sliced potatoes, celery, and chopped onion in margarine until they begin to soften.
  3. Add enough boiling water to cover the vegetables, add the bay leaf, and cook until the vegetables are very tender (they should fall apart when poked with a fork).
  4. Remove the bay leaf. Transfer the cooked potato, celery, and onion mixture to a blender and puree until completely smooth.
  5. Return the pureed mixture to the pot and add the chicken broth and the reserved diced potatoes.
  6. Adjust the consistency by adding water if needed to reach your preferred thickness.
  7. Heat through until warmed evenly.
  8. Serve hot, garnished with a teaspoon of cheddar cheese and a sprinkle of chopped green onion tops on each bowl.

Notes

For a vegetarian version, substitute vegetable broth for the chicken broth. You can add more texture and flavor by including diced carrots or corn with the celery. For a dairy-free option, try using coconut milk instead of traditional dairy products.
This soup thickens as it stands, so you may need to add more liquid when reheating leftovers. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.