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Creative Living and Growing with Bren Haas

Creamy Potato Soup Recipe

This is an all time favorite recipe using potatoes that I can create from memory.  I hope you will try my homemade creamy potato soup recipe. My best dishes are created when I use what we have in the kitchen on hand.  Today I had a bag of fresh Idaho potatoes, bacon defrosting from the freezer box, and some fresh parsley from the greenhouse. I just love growing herbs in the greenhouse year-round.

Potato Soup Recipe

This is my all-time favorite recipe to make up using what I have on hand in the pantry.  I do grow my own potatoes for fun but I enjoy using those in other dishes.  Below is my easy Creamy Potato Soup Recipe.  Feel free to use fresh from your garden or store bought. In the past I’ve even tried canned potatoes because it is all we had on hand at the time.  It wasn’t so bad using canned potatoes from Aldi.  Here is  my recipe and be sure to leave me a comment if you use it.

Download the recipe at the bottom of this post!

I use my Instant Pot as a ‘stock pot’ to sauté and even pressure cook my potatoes for this recipes.

This is one of my favorite recipes during the winter months because it is such a nice scent to have fresh soup on the stove top!

In the Kitchen

Dating back to B.C. time the potato is the world’s fourth largest food crop, following rice, wheat, and maize. The potato is a starchy, tuberous crop that is super easy to grow in home gardens.  You can use some of the water from the potatoes being cooked and cut back on the milk and cream if you like to cut carbs.

Creamy Potato Soup Recipe

Recipe by Bren HaasCourse: soupCuisine: AmericanDifficulty: medium
Servings

8

servings
Prep time

15

minutes
Cooking time

20-25

minutes

Ingredients

  • 3 tablespoons butter

  • 1 large sweet onion (chopped)

  • 2 cups of pealed and diced potatoes

  • 1 large carrot (shredded)

  • 1 stalk of celery (diced)

  • 2 cloves of garlic (minced)

  • 1 cup of cooked ham (diced)

  • 2 teaspoon parsley

  • 1/2 teaspoon thyme 

  • 3 cups of chicken broth

  • 1 cup of 2% milk

  • 1 1/2 tablespoon corn starch

  • salt and pepper to taste

  • green onion and bacon bits for garnish (optional)

Directions

  • Bring 3-4 cups of water to a boil to prepare the potatoes.  Strain and leave liquid to side for later use.

  • Sauté onion and garlic in butter using soup pot or instant pot

  • Add carrots and celery sauté for an additional 3-4 minutes or until soft before adding broth

  • Add broth and milk bringing to a slow boil before whisking in corn starch.  Keep whisking until liquid starts to thicken.  This takes about 3-5 minutes on medium heat.  If the base is getting to thick just add some of the potato water.

  • Slowly add cooked potatoes to the pot cooking on low for about 2-3 minutes or until the soup starts to boil.  Stir during this time or the bottom of the pot may burn. 

  • Serve the soup when hot with a a little fresh spring onion and bacon bits on top. 

  • The soup can be refrigerated for up to 3 days. Best when served fresh.

Soups On

Below are a few more of my favorite soups to whip up in a hurry.  I hope you click over and check them out.  Don’t forget to share them on social media with your friends!

Thank you for stopping by my website today! 

Let’s Connect

I would love to hear from you and what your favorite go to potato soup is! Please try my recipe and leave a comment below or reach out to me on my contact page featured on my website.  Thank you for checking out my recipe today. I hope you consider subscribing to my website for updates!

Happy Cooking,

Bren Haas

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