Creamy Potato Soup (No Condensed Soups or Cream Cheese)

Welcome to my West Virginia Kitchen!  There's nothing quite like a warm, comforting bowl of creamy potato soup to make you feel at home, especially on chilly days.  

This homemade potato soup recipe is rich, velvety, and full of flavor without using any condensed soups or cream cheese.  With simple pantry ingredients, you'll have a soul-satisfying meal in no time.  WHether you're making it for a cozy night in or serving a crowd, this soup will leave everyone asking for seconds!  I can't wait to share it with you so...

Let's Get Started!









WHY YOU'LL LOVE THIS RECIPE:

• No Canned Soups or Processed Ingredients:  You won't need any store-bought condensed soups to achieve the creamy texture.  This recipe is made from scratch with wholesome ingredients.  
• Budget Friendly:  Potatoes and common pantry staples come together to create a hearty meal that won't break the bank.  
• Quick and Easy:  This soup is made in one pot and takes less than an hour from start to finish, perfect for busy weeknights. 
• Customizable:  Add in your favorite toppings like crispy bacon, shredded cheese, croutons, and green onions to make it your own. 

Ingredients:

For this Creamy Potato Soup Recipe you will need to gather a few simple ingredients:

PS- I have updated this recipe since this photo was taken.  I no longer use flour to thicken to keep things gluten free. 

• 6 medium Yukon Gold or Russet Potatoes, peeled and diced
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 2 carrots, diced
• 2 Stalks of Celery, diced
• 2 Tbsp of Unsalted Butter
• 4 cups Chicken or Vegetable Broth
• 2 cups Heavy Cream
• Salt and Pepper to taste
• Optional Toppings:  bacon, shredded cheese, green onions, etc.

INSTRUCTIONS:

1. Sauté the Aromatics:  In a large pot, melt the butter over medium heat.  Add the diced onions, carrots, celery, and garlic.  Cook 3-4 minutes until softened and translucent.  Add the minced garlic and sauté for another minute until fragrant.  
2. Cook the Potatoes:  Add the diced potatoes, broth, salt, and pepper to the pot.  Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.  
3. Add the Heavy Cream:  While the soup is over low heat, stir in the heavy cream.  Heat gently, stirring occasionally, until the soup is heated through and thickens.  Taste and adjust the seasoning with additional salt and pepper if needed.  
4. Serve and Enjoy:  Ladle the soup into bowls, garnish with your favorite toppings like bacon, shredded cheese, croutons, and green onions for extra flavor.  Serve with crusty bread or crackers on the side for a complete meal.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Choose the Right Potatoes:  Yukon Golds are ideal for this recipe because they create a naturally creamy texture, but russet potatoes also work well for a fluffier result.  
• Make it Dairy Free:  If you want to skip the dairy, use coconut milk or a non-dairy alternative, and swap out the butter for olive oil.  
• For a Smoother Texture:  If you prefer a smoother texture you can use an immersion blender (or standard blender) to blend the potato soup. 
• Freeze for Later:  This soup freezes well!  Make a batch and store leftovers in an airtight container in the freezer for up to 3 months.  Thaw overnight in the fridge and reheat on the stovetop when ready to eat.  

FAQs:

Can I use other types of dairy?

Yes, you can use whole milk, 2% milk, or even non-dairy milk.  For a lighter version you can use half and half.  

How can I make this soup vegetarian?

Simply use vegetable broth instead of chicken for a fully vegetarian version of this creamy potato soup. 

Do I have to add the other vegetables?

Feel free to omit the carrots, but I do feel like the celery is a make or break in terms of flavor.  Likewise you can also add vegetables for a more nutrient dense meal.  

How can I thicken my potato soup it it's too thin?

If your soup turns out too thinner than you'd like, you can mash some of the potatoes with a fork or bled the soup a littler with an immersion blender.  Alternatively, stir a slurry made from 1 Tbsp of cornstarch mixed with 2 Tbsp of cold water.  

Can this soup be made in the slow cooker?

YES!  Add all the ingredients except the heavy cream to your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.  Stir in the cream and cook for an additional 30 minutes.  

This creamy potato soup is comforting, homemade dish that's sure to become a family favorite.  With no condensed soups or cream cheese, it's lighter but still packs a rich, velvety texture that will leave you feeling satisfied.  The simplicity of this recipe makes it easy to whip up any night of the week, and the best part is that you can customize it with all your favorite toppings.  Whether you're looking for a quick dinner or a cozy lunch, this soup is bound to hit the spot.  

And as always...

Happy Eatin' Y'all

~The Kitchen Wife~