This easy cream of potato soup recipe offers up a tasty side dish to go along with your main course. You must make sure to cook the potatoes ahead of time though and add them right before blending. I’d recommend cutting them into relatively small pieces so they cook more quickly. It’s just a simple way to reduce the preparation time. You’ll also want to sauté the vegetables in some water or chicken stock to make them nice and tender.
There’s a good amount of customization in this soup. You can add a wide variety of your favorite vegetables. I think celery and carrots are the classic choice but you can add onion, squash, or whatever you prefer. Another nice option is to top the soup with some cooked bacon and cheddar cheese. It adds a great amount of flavor to the dish.
If you like to have your soup a bit chunky, make sure to put some potatoes and vegetables aside. You can add them right before your about to serve the soup. Don’t forget to tell us in the comments what you love adding to the recipe! Do you like some heavy cream or particular vegetable? We’d love to hear people’s experiences and techniques, I’m sure other users would as well.
- 1¾ cups of milk
- 1½ cups of cooked potatoes
- ¼ cup of diced celery
- ¼ cup of carrots
- 1 chicken bouillon cube
- ¼ cup of chicken broth
- Cook the potatoes ahead of time.
- Saute the celery and carrots in a saucepan with water until tender.
- Add all of the ingredients into your blender jar.
- Select low speed and gradually increase it to high.
- Blend for 3-4 minutes.