Creamy Potato Soup
This post may contain affiliate links. Read our disclosure policy.
Years ago, my mom shared a treasured recipe with me for a wonderfully creamy potato soup. She actually discovered it while watching a segment on KUTV 2. As it turns out, the recipe comes from the lovely Debbie Worthen, who appeared on the show to share this very dish.
If you’re on the hunt for a creamy potato soup that doesn’t skimp on flavor but keeps the fat content relatively low, then look no further. The recipe cleverly minimizes the richness, with only a quarter cup of butter making an appearance. While the original recipe specifies red potatoes, I’ve found that russet potatoes work beautifully too and is an equally delicious alternative.
Now, the original recipe does call for peas, but in my household, they tend to be met with less than enthusiastic responses. So, I usually omit them, and it hasn’t detracted from the overall enjoyment one bit. One element I particularly appreciate about this recipe is the use of fresh green onions instead of the more common chopped yellow onion. It introduces a delightful subtle sharpness and a vibrant pop of color to the finished soup. Over time, this simple yet satisfying potato soup has truly become a beloved family favorite, requested time and time again.
Ingredients for Creamy Potato Soup
- RED POTATOES
- CELERY
- GREEN ONION
- CARROTS
- WATER
- FROZEN PEAS
- SALT
- BUTTER
- FLOUR
- PEPPER
- SKIM MILK
- CHICKEN BOUILLON CUBES
Instructions for Creamy Potato Soup
Sauté the Aromatics: In a large stockpot, add the chopped green onions and 1/4 cup of water. Sauté over medium heat until the green onions are tender and fragrant, about 3-5 minutes. The water helps to soften them without adding extra oil.
Build the Broth: Add the diced potatoes, celery, carrots, and 1 teaspoon of salt to the stockpot. Pour in 2 cups of water.
Simmer the Vegetables: Cover the pot and bring the mixture to a simmer. Cook for 20 to 25 minutes, or until the potatoes and other vegetables are tender. If you’re using peas, stir them in during the last 5 minutes of cooking.
Create the Creamy Base: While the vegetables are simmering, prepare the creamy sauce. In a separate saucepan over medium heat, melt the butter. Once melted, whisk in the flour until the mixture forms a smooth, bubbly paste (this is called a roux).
Whisk in the Liquid: Slowly pour in the skim milk, whisking constantly to prevent any lumps from forming. Continue to whisk in the chicken bouillon, salt, and pepper.
Thicken the Sauce: Keep stirring the milk mixture over medium heat until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
Combine and Heat: Carefully pour the thickened milk mixture into the stockpot with the cooked vegetables. Stir everything together until well combined and the soup is heated through. Be sure not to boil the soup after adding the milk mixture.
Serve and Enjoy: Ladle the creamy potato soup into bowls and serve hot. Feel free to garnish with extra chopped green onions or a sprinkle of black pepper.
Frequently Asked Questions
Can I use a different type of potato?
Absolutely! While the recipe mentions red potatoes and suggests russets as a good alternative, you can also use Yukon Gold potatoes for a slightly buttery flavor and creamy texture. Avoid waxy potatoes like fingerlings, as they might not break down enough to contribute to the soup’s creaminess.
Can I add more vegetables?
Definitely! Feel free to add other vegetables you enjoy. Corn, green beans, or even some chopped bell peppers could be nice additions. Just be mindful of the cooking time, as some vegetables may require longer to become tender.
Can I make this soup thinner?
If you find the soup too thick, simply add more skim milk a little at a time until you reach your desired consistency.
Can I freeze this soup?
While you can freeze potato soup, the texture might change slightly upon thawing, becoming a bit grainier due to the potatoes. Dairy-based soups can sometimes separate as well. If you plan to freeze it, it’s best to do so before adding the milk mixture. Cook the vegetables in the broth, let it cool completely, and then freeze. When ready to serve, thaw it in the refrigerator and then prepare the butter-flour roux and milk mixture separately, adding it to the thawed vegetable base.
How long does this soup last in the refrigerator?
Properly stored in an airtight container in the refrigerator, this soup will generally last for 3-4 days.
Can I add cheese to this soup?
Absolutely! Shredded cheddar, Monterey Jack, or even a bit of Parmesan would be delicious stirred in at the end or sprinkled on top as a garnish.
I don’t have green onions. Can I use yellow or white onion?
While the green onions offer a milder flavor, you can substitute with about 1/4 cup of finely chopped yellow or white onion. Sauté it in a little butter or oil until softened before adding the water for the vegetables.
FOR MORE RECIPES LIKE THIS, TRY:
Creamy Potato Soup
Real Mom Kitchen
Ingredients
- 4 cups red potatoes chopped
- ¾ cup celery chopped
- 1 ½ cup green onion diced
- 2 cups carrots chopped
- ¼ cup water
- ½ cup frozen peas
- 2 cups water
- 1 tsp salt
- ¼ cup butter
- ¼ cup flour
- ¼ tsp pepper
- 1 tsp. salt
- 4 cups skim milk
- 2 chicken bouillon cubes
Instructions
- Sauté green onions in the 1/4 cup water until tender in a large stock pot. Add potatoes, celery, carrots, 1 tsp salt and 2 cups water. Cover and simmer 20 to 25 minutes. (Add peas when you have about 5 min left)
- Meanwhile, in a sauce pan, melt butter and flour until bubbly. Slowly add skim milk, bouillon, salt, and pepper. Stir until thickens. Add this mixture to the vegetables. Stir until heated all the way through. Serves 4-6.
Nutrition
