The Best Potato Soup

Hootinanny 0

Super cozy, super creamy, super potato soup!

Whenever people say liquid diet I think to myself: I could do that! I mean, there are so many awesome soups out there and soup is a liquid. The best part of doing a liquid soup diet would be this potato soup: super creamy, fully loaded with all the good things and a secret ingredient. Essentially a liquid baked potato with ALL of the toppings.

potato soup | www.iamafoodblog.com

The best potato soup recipe

I like my soup to be a mix of creamy and chunky with both blended potatoes and little nuggets of goodness. Make it rain shredded cheddar and scallions and crispy little chips of bacon. Heck, top it off with some kettle cooked chips. The savoriness and crunchiness of chips with creamy potato soup. UGH. I need a bowl right now! Luckily, it doesn’t take too long to reach potato soup satisfaction.

loaded potato soup | www.iamafoodblog.com

loaded potato soup | www.iamafoodblog.com

How to make potato soup

  1. Gather your ingredients, chop your onions, and peel and dice your potatoes.
  2. Melt some butter in a large pot and when melty, add the onions and sauté lightly.
  3. Sprinkle on some flour and cook until golden.
  4. Add some milk and chicken stock (or veggie if you’re vegetarian) and stir in the potatoes.
  5. Simmer until the potatoes are soft and cooked through.
  6. Remove half of the potatoes, blend, then add back into the soup so you have a mix of smooth and creamy with little potato nuggets.
  7. Stir in the secret ingredient: miso paste!
  8. Top with ALL the toppings – crispy bacon, scallions, shredded cheese, sour cream – and enjoy the awesomeness.

potato soup side | www.iamafoodblog.com

potato soup side | www.iamafoodblog.com

Instant Pot potato soup

Just in case you’re wondering, yes you can make this in the instant pot! You don’t need the flour, instead we’ll thicken with a cornstarch slurry.

  1. Set the instant pot to sauté and melt the butter. Cook the onions and garlic until soft.
  2. Add the potatoes and chicken stock then set to high pressure for 6 minutes. When done, quick release.
  3. Scoop out half of the potatoes, blend, then add back to the pot.
  4. In a small bowl, whisk together 2 tablespoons cold milk with 2 tablespoons cornstarch then add to the instant pot along with the rest of the milk.
  5. Set to sauté and bring to a simmer until slightly thick. Turn off the heat and stir in the miso, season, and enjoy with all the toppings!

Crock pot potato soup

You can make this in the crock pot as well!

  1. Add all the ingredients, minus the flour to the crock pot and set on low heat for 7-8 hours or high heat for 3-4 hours, or until the potatoes are cooked through and tender. Scoop out half of the potatoes and blend, then add back into the soup.
  2. Turn the crock pot up to high. In a small bowl, whisk together 2 tablespoons cold milk with 2 tablespoons cornstarch then stir into the crock pot. Let thicken for 15-20 minutes. Stir in the miso, season, and enjoy with all the toppings!

Ingredients

This potato soup has all the classics: potatoes, onion, garlic, milk, stock, flour, butter, and the secret ingredient, miso!

potato soup in blender | www.iamafoodblog.com

potato soup in blender | www.iamafoodblog.com

What are the best potatoes?

I love using Yukon gold potatoes because they’re a beautiful creamy golden color. They’re also a good mix between waxy and flour-y, which helps them both blend smoothly and hold up as little nugget potatoes.

Peeled or unpeeled potatoes?

I prefer to peel my potatoes, but of course there are a lot of nutrients in potato skins, so feel free to leave them on. Especially in the case of Yukon golds, which have thin skins.

How to bring your potato soup to the next level

The secret ingredient to this soup is miso! Shiro miso, or white miso is the mildest of the miso varities – it adds a huge hit of umami and will get you wondering why does this taste so freaking good? Miso is salty, sweet, versatile, and so good. Imagine the deep savoriness of miso soup combined with the creaminess of potato soup and this is what you’ll get.

shiro miso paste | www.iamafoodblog.com

shiro miso paste | www.iamafoodblog.com

How to thicken potato soup

For me, potato soup needs to be thick. I don’t really like broth-y soups with chunks of potatoes – well, I do, but not if they’re called potato soup. Potato soup should be thick and the key to thick and creamy soups is roux. A little butter and flour cooked together will thicken up and make each bite super luxurious, even without cream.

How to store

This will keep covered tightly in the fridge for up to 3 days. If it separates, don’t worry, just stir it up before reheating.

How to reheat

  • In the microwave: add to a microwave safe bowl and heat on high for 1 minute, stir, then decide if you need another minute or so.
  • On the stove: add your soup to a pot and heat over medium low heat, stirring occasionally until warmed through.

potato soup | www.iamafoodblog.com

potato soup | www.iamafoodblog.com

What goes with potato soup

Call me crazy but I like carbs with carbs and is soup even soup if there isn’t any bread?! Potato soup tastes amazing with:

I hope everyone is all warm and cozy with a bowl of potato soup and a plate of carbs for dipping 🙂
xoxo steph

Potato Soup Recipe | www.iamafoodblog.com

Potato Soup Recipe | www.iamafoodblog.com

Potato Soup Recipe

Super cozy, super creamy, super potato soup!

Serves 4

5 from 1 vote

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

  • 3 tbsp butter
  • 1 small onion diced, about 1 cup
  • 4 cloves garlic crushed
  • 1/4 cup all purpose flour
  • 2 cups chicken stock no sodium preferred
  • 2 cups milk
  • 1.5 lbs potatoes peeled and diced, about 4 cups, Yukon Gold preferred
  • 1/4 cup white miso

Optional but Highly Recommended Toppings

  • bacon fried til crispy
  • green onions thinly sliced
  • shredded cheddar lots
  • sour cream
  • kettle cooked chips 1 small bag
  • In a large heavy bottomed pot, melt the butter over medium heat. When melted, stir in the onions and garlic and sauté until soft, but not brown. Sprinkle on the flour and stir to coat everything evenly. Lightly cook for 1-2 minutes, while stirring.

  • Slowly stream in the chicken stock and milk, while whisking. Add the diced potatoes and bring to a simmer until the potatoes are fork tender and cooked through 10-15 minutes.

  • Turn the heat off and carefully scoop out half of the potatoes, blend, then mix back into the soup. 

  • Take a ladleful of the hot soup and place in a bowl. Whisk the miso into the bowl until completely melted and mixed in, then stir the melted miso and soup back into the pot.

  • Taste and season. Enjoy with toppings!

Nutrition Facts

Potato Soup Recipe

Amount Per Serving

Calories 265 Calories from Fat 112

% Daily Value*

Fat 12.4g19%

Saturated Fat 7.2g45%

Cholesterol 33mg11%

Sodium 823mg36%

Potassium 678mg19%

Carbohydrates 30.5g10%

Fiber 2.5g10%

Sugar 7.8g9%

Protein 9.6g19%

* Percent Daily Values are based on a 2000 calorie diet.

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