This cream of potato soup recipe is not only fast, but tasty and wholesome to boot.
Cream of potato soup is one of my family’s favorite soups on the menu. Yet most recipes require so much time in the kitchen baking, peeling, chopping and mashing potatoes that I lose interest before I finish reading the recipe.
So I must admit….
Some days, I actually miss the convenience of ready-to-use canned soup. Because quite frankly, there are just some days that are so darn busy that I barely have time to make the kids PB&J sandwiches–not their favorite! And I don’t always have tidy little home packed snack containers full of dried fruit, nuts, or cheese cubes handy.
I know. Sometimes I’m a slacker. But it’s our crazy good life. And it’s real.
So when I learned how to make quick, from scratch cream of potato soup that takes all of about 20 minutes to make, I nearly cried for joy. And my kiddos were super excited that Mom had finally come up with a new lunch item that didn’t require bread or pasta.
Oh, and the thing I really like about this recipe is that it’s completely adaptable. Adjust the quantities up or down to fit your family’s needs. If you prefer a different flavor, just substitute the potatoes for squash, carrots, peas, creamed corn, whatever tickles your fancy. The base remains the same but the flavors are forever changing. As an added bonus, I haven’t found a variation yet that doesn’t reheat in the crockpot the next day while still maintaining its full flavor.
A few extra tips: To keep this recipe super fast and simple, plan ahead and bake extra potatoes one night during the week or early in the morning to have on hand when you’re ready to make the soup. I have also found precooked, pureed veggies help make the soup creamier, but I often just toss in pieces of cooked veggies and use a masher as the soup cooks. Other times, if I want a creamier soup than the above proportions provide, I add a mixture of cold water and cornstarch to get the creaminess I want. Of course, cream could be added as well. As I said, this recipe is fully adaptable, which is what I love so much about it.
Let me know what you think and what kind of variations you come up with. I love getting new ideas and adapting recipes–that’s one of the things that makes cooking from scratch so much fun!
DIY Cream of Potato Soup
1/2-1 stick butter (depending on your tastes)
1/4-1/2 c. all-purpose flour
1 onion, diced
4 cups broth
4 cups milk
Up to 4 cups water (or more milk and/or broth for a richer soup)
4-8 cups baked or mashed potatoes left over from a previous dinner
Salt/pepper/other seasonings to taste
- In a large pot, melt butter over medium heat. Add onions and cook until tender.
- Add enough flour to completely soak up the butter. Stirring continuously, slowly add broth and milk. Bring to a simmer.
- Add potatoes and seasonings. Heat through, stirring occasionally.
- Continue stirring until soup reaches desired consistency, adding water or additional milk/broth as needed.