Potato Soup is one of my favorite soups. The soup is creamy and the potatoes are tender and flavorful.
This recipe is so easy! I’ve made this soup so many times that I don’t have to look at the recipe any longer.
This is my go-to soup when I’m in a hurry or when it’s cold outside, or just plain anytime. It’s comfort in a bowl. I always made potato soup totally from scratch, but once I found this recipe, it’s the only one I use.
My recipe for quick & easy baked potato soup is inspired by a recipe I saw in a magazine several years ago. I was intrigued by the frozen steam-and-mash potatoes – no peeling and cubing potatoes. I ditched my old potato soup recipe in favor of this one. It’s that good.
I also like how easy it is to prepare. I usually double the recipe and I’ve even quadrupled it for a soup and salad party.
I’ve served this potato soup several times at our Girlfriends Christmas party. It always gets rave reviews.
My family likes to top this soup with shredded cheese, bacon, and chives. This soup is really pretty when it’s served in a mug and garnished with bacon.
I keep steam-and-mash potatoes in my freezer just so I can make this soup when I’m craving it.
Best Potato Soup
You’ll need a 24 oz. bag of steam-and-mash potatoes for this recipe. You can find them in the freezer section of your local grocery store. Once, I couldn’t find the steam-and-mash potatoes so I used frozen shredded hash browns. Hey, it was pretty good!
In a Dutch oven or large saucepan (over medium heat), melt butter and add onion and garlic. Stir for about 5 minutes or until the onions are golden.
Stir in flour, bouillon cube, and water. Bring to a boil, stirring often. Simmer on medium-low for about 10 minutes.
Microwave the steam-and-mash potatoes according to the package directions. Add the potatoes, milk, and pepper to the dutch oven. Cook for 10 minutes, stirring occasionally until thickened.
What to Serve With Potato Soup
For lunch, I top this soup with cheese, bacon, and chives and I don’t need any sides. When I have company over, I like to serve cornbread and a salad, like Grandma’s hoe-cakes.
This soup is so filling that you really don’t need to add a lot of sides.
How to Reheat Potato Soup
Reheat the soup in a saucepan over low heat, stirring often. Soups made with dairy products need to be reheated low and slow. Do not let the soup boil. Boiling may cause the soup to separate.
How to Store Leftover Potato Soup
Leftover Potato Soup will keep in the refrigerator, covered, for up to three days. However, there are rarely leftovers at my house. Every once in a while, I’ll have enough left for my lunch the next day.
- 1/4 cup butter
- 1/2 cup chopped sweet onion
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 extra-large chicken bouillon cube
- 1 (24-oz.) package frozen steam-and-mash potatoes
- 2 cups milk
- 1/2 teaspoon pepper
- Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions
- Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 minutes or until golden.
- Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally for 10 minutes.
- Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture.
- Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings!
I add a dash of freshly grated nutmeg about one minute before the soup has finished cooking.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 221Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 38mgSodium 428mgCarbohydrates 16gFiber 1gSugar 1gProtein 8g
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