Easy Potato Soup Recipe | The Gracious Pantry

ByTiffany McCauley

January 10, 2019November 27, 2020

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This easy potato soup recipe is delicious for a chilly evening at home.

I have to thank my Mom for this delicious bowl of soup! You see, Mom and I were a lot alike. We both loved to cook (and bake) and we both tended to cook our meals without using a recipe. I believe they call it, “instinctual cooking”. A pinch of this, a dash of that, and before you know it, you’ve got a bowl of something truly yummy to eat!

Mom has been gone now for a few years, but her style of instinctual cooking has stayed with me. This is how I cook every day. I keep adding things until I get a tasty result. Then I simply write down what I’ve done and pass it on to you! It might not be the most scientific method, but so far, it seems to be working out okay.

I remember the day she put this pot of potato soup under my nose. She just quietly set it down in front of me at the table without saying a word. I scarfed down a whole bowl, and really had to fight myself to avoid having a second helping.

Mom’s version was slightly different then this one. How could it not be? She never measured much of anything. But I got as close as I could to what she did and I have to say it turned out pretty much exactly like what she made.

HOW TO MAKE POTATO SOUP

Making potato soup is pretty easy stuff. There are two approaches you can take. This recipe uses the second method.

Cook the potatoes first.

In one method, the main thing is to get your potatoes cooked well. It doesn’t really matter how you get them cooked. You can cook them in an instant pot, bake them in the oven or boil them on the stove. Anything that gets the job done in a manner that easiest for you. Once you have that done, it’s just a matter of mashing them up while they are still hot and stirring in other ingredients. In fact, you can make it super easy by using a potato masher. I would avoid using a stick blender because the potatoes seem to get really fibrous and it makes your soup much thicker than you’d like. If you do choose to use a stick blender, just be aware you’ll need extra liquid and seasonings to adjust the recipe.

Cut the potatoes first.

In the case of this soup, I chose to cut the potatoes into small pieces first which makes them cook much faster. With this second method, you can cook other ingredients along with potatoes and “get two birds with one stone”, as they say. This also allows the flavors to meld more during cooking.

MORE HEALTHY SOUP RECIPES

Clean Eating Chicken And Rice Soup (Can also be Chicken Noodle!)
Clean Eating Minestrone

Enjoy!

EASY POTATO SOUP RECIPE:

Easy Potato Soup

A delicious, tummy-warming soup for a chilly evening.

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Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 221kcal

Author: Tiffany McCauley

Ingredients

8 medium russet potatoes (cut into small pieces)
2 medium leeks (cleaned and chopped)
8 cups chicken broth (low sodium is best)
1 cube vegetable bouillon (Optional - I used the Rapunzel brand)
2 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. herbs de provence (found in the spice aisle)
1 tsp. dried marjoram
1 tbsp. olive oil
salt and pepper to taste

Instructions

Saute' the leeks in the olive oil until they become very soft and a little translucent.
In a large soup pot, combine the cooked leeks, chopped potatoes, chicken broth, bouillon cube, onion powder, garlic powder, herbs de provence and marjoram.
Bring to a rolling boil and reduce heat to medium. Stir frequently.
Cook until the potatoes are completely soft and mushy. (As if you were making mashed potatoes)
Remove the pot from heat.
Blend the entire thing until smooth, using a hand blender (this is the cleanest and easiest method), or by transferring everything from the pot to a blender.
NOTE: This is a thick soup. If you want a thinner soup, simply add more chicken stock.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Recipe from the Gracious Pantry archives, originally posted 2/24/11.

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Beer Cheese Soup!!! Well, it was my favorite before I became a clean eater. I also love broccoli cheese soup….you can’t ever go wrong with that choice 🙂
Reply
1. Ali – BEER Cheese Soup?? I’ve never heard of it! But then, I tend to live under a culinary rock. So that’s not saying much. I can just imagine how good that could be! (Which is why I won’t even look up a recipe for it. lol)
  Reply
Tomato Bisque – has to have buttermilk and nutmeg, served with farmer’s bread.
See Also
31 Protein Packed Low Carb Recipes | Little Spice Jar
Reply
1. Carly – I never would have thought to put nutmeg with tomato bisque. Interesting! Maybe I need to do a second tomato soup recipe! 😉
  Reply
ONE of my favorites (hard to pick just one favorite) is minestrone, yum! There’s got to be a way to clean it up!
Reply
1. Laura – Yep! There is! Here you go: https://www.thegraciouspantry.com/clean-eating-minestrone-soup/
  Reply
I love Pampered Chef’s lazy lasagna chili soup and French onion!!
Reply
1. Kimberly – I’ve never had them! That first one sounds amazing!
  Reply
Italian Wedding Soup!!!…with hot cibatta rolls 😉 Yum!!!
Reply
1. Becca – Oh yum! I’ve never had either, but you bet I’ll be looking into that!
  Reply
Tortilla soup is my favorite soup 🙂 thanks for all the great recipes.
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1. Jennifer – Yum! That’s another one I’ve never had. I’ll have to do a clean recipe of my own for that. Thanks for the idea!!
  Reply
Thanks for the recipe! I LOVE me some potato soup! So cool that you include Munchkin Helper tips. My 1yo loves to add ingredients for Mommy!
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1. MJ – That’s great! It’s soooo important to get the little ones into the kitchen. Good for you. Enjoy the soup!
  Reply
I love my Curried Cauliflower Soup.
It’s basically a whole cooked cauliflower, sometimes I add cooked carrots for colour. A little bit of garlic, a little bit of curry, salt and pepper to taste. Put it in the blender, and serve. Sometimes a little dollop of plain yogurt on top too. Also sometimes I save a few flowerettes to “chunk” it up a bit.
Reply
1. Sue – Oh yum! That does sound good!
  Reply
Potato soup is my favorite, followed by Cheese soup! Can you make that one healthy? 😀
I have never put leeks in my soup though, that sounds good!
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1. Jenn – I wish. Sadly, I can’t have dairy anymore. So I can’t even make the attempt! You HAVE to try potato soup with leeks. They just simply go together!
  Reply
Do you think it would effect the flavor to much to change the chicken stock to veggie? I was considering doing this tonight for our ‘meatless monday’
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1. Jasmine – Yes, it would definitely change the flavor, but I don’t think it would be in a bad way. It would just be different.
  Reply
Easier version: Dice and cook your potatoes until tender. Brown your leeks or onions in some canola oil. Add flour/cornstarch to onions and cook a bit. Pour in almond milk and cook until thickened. Dump in cooked potatoes and salt and pepper to taste.
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1. Melissa – Thanks for sharing your version. Sounds yummy!
  Reply
2. Melissa, Are you adding the almond milk mixture to a pot of potatoes cooked in chicken stock or cooked In water?
  Reply
Katy – That’s great!! I may try that the next time I make this. Thanks!
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Heidi – Whatever your preference is. I peeled mine.
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Tina – Fantastic!
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Awesome!! 🙂
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Yum!
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I love the term instinctual cooking.. that is how i learned to cook and why I never make the same dish twice. I always use what is on hand, and spice it up according to how I feel that day! I pinch of this and a palmful of that is how I learned to measure. Even my grandmothers recipes were a “palmful” of oregano or “cook the tomato paste until the “red” comes out”. Love it!
Reply
Making this for dinner but added a little leftover ham from christmas. yum yum. Thanks for the clean recipes, all the ones I have tried have been great!
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I just made this for dinner for my family. Everyone really enjoyed it. I added carrots and celery to it, simply because I had some leftover from a different meal. I also blended about 3/4 of the soup in my blender, strained out the liquid from the other fourth, and mixed the remaining chunks of potato, celery, and carrots to the thickened part. It was really good and I enjoyed the extra chunkiness this gave. Thanks for all the recipes! 🙂
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1. Samantha – My pleasure! I’m so happy you all enjoyed it! 😀
  Reply
This is a easy and delicious soup
Reply
1. Angeline P – I’m so glad you enjoyed it! 🙂
  Reply

Easy Potato Soup Recipe | The Gracious Pantry | Healthy Soup Recipes (2024)

FAQs

What can I add to potato soup for flavor without? ›

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

Discover More Details ›

How do you make potato soup not taste bland? ›

I would also add that roast the potatoes might be helpful. Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot. Fresh herbs like parsley, rosemary or thyme will give your soup zing.

Explore More ›

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Get More Info Here ›

What is a good thickener for potato soup? ›

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

View Details ›

What can I add to my soup to make it more flavorful? ›

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

Which type of potato is best for soups? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Discover More Details ›

Should I cook potatoes before adding to soup? ›

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

Get More Info Here ›

How do you spice up boring soup? ›

The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint. Skip the woody herbs, like rosemary and thyme — or add them in the beginning of the cooking process — otherwise they will dull, rather than brighten, the flavor.

Tell Me More ›

How do you add flavor to soup without broth? ›

Consider introducing flavor boosters, like a splash of white wine, an old Parm rind, a splash of soy sauce, or a dollop of miso paste into the mix. And, if all else fails, increasing the quantity of the aromatics in a recipe—onions, garlic, celery, herbs, etc. —goes a long way as far as building flavor is concerned.

Learn More Now ›

What to add to thin potato soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.