It doesn’t take long to make it from scratch, but you can also make it ahead of time if that’s better for you. It’s my favorite soup so far this season!
What Kind of Potatoes To Use for Potato Soup
I personally prefer Yukon Gold potatoes. They have less starch than russet potatoes and get very creamy and smooth when you blend them. However, a lot of potato soup recipes called for russet potatoes, and if that’s what you have in your pantry, go for it.
How To Make Easy Potato Soup in the Slow Cooker
Since this recipe is a reasonably fast soup to make, I make it on the stovetop. But if you want to cook it in the slow cooker, you can. To make potato soup in the slow cooker, add all the vegetables and potatoes to the slow cooker pot with three cups of stock (not two as the stovetop recipe calls for), then cook on low for at least four hours. Right before serving, melt two tablespoons of butter in a skillet, whisk in a quarter cup flour to form a paste, and then slowly whisk in two cups of milk. Once combined, pour into the slow cooker, simmer for a few minutes, then remove half of the soup and blend as normal or partially blend with an immersion blender.
Ideas for Topping Your Soup
This soup is great on its own, but it’s exceptional with some choice toppings. I like crumbled bacon (which is nice because you can use the bacon grease in the soup base), crispy croutons, or some fresh chives. I’m not a huge fan of cheese or sour cream with this soup, because the soup is plenty enough rich and creamy on its own!
Storing and Reheating Leftover Potato Soup
As with most soups, this easy potato soup stores beautifully and reheats well on the stovetop over low heat. If it’s too thick, add some water to thin it out. You can also reheat in the microwave in 30-second bursts, stirring in between. This soup will keep in the freezer for up to three months.
The Dad Add: Crispy Skillet Croutons!
I cooked these croutons in the skillet rather than baking them to char them in spots but still keep ‘em chewy in the middle. The texture goes really well with the soup, so feel free to use a heavy hand!
The Kid Report Card
The night I served this soup to my kids, we had all just gotten through a tough week of moving into a new home and my daughter was sick during the move. So while my kids weren’t into any dinner that night, I’m pretty confident that on a normal night my kids would be all over this soup!
More Favorite Potato Soups:
Potato Leek Soup Baked Potato Soup Roasted Sweet Potato Soup Ham and Potato Soup Potato Cheddar Guinness Soup
6 strips bacon, chopped 1 small yellow onion, diced 2 stalks celery, diced 2 medium carrots, peeled and diced 1 parsnip, peeled and diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 cups vegetable or chicken broth 2 cups whole milk 1 1/2 pounds (3 cups) peeled and chopped Yukon Gold potatoes Fresh chives, garnish
For the Crispy Skillet Croutons (Dad Add):
2 cups chopped bread, cut into 1/4-inch cubes 2 tablespoons olive oil 1/4 teaspoon dried thyme 1 pinch kosher salt and freshly ground black pepper
Stir in flour, cook for another minute, then add broth and milk. Slowly stir. Bring to a slight simmer, then add potatoes and simmer for about 15 minutes, or until potatoes are very tender. Alternatively, blend half the soup directly in the pot with an immersion blender; be careful not to over-blend! Some chunks are good. Taste the soup and adjust seasoning to your liking. Keep warm until serving. Leftover soup keeps well in the fridge for up to a week, or you can freeze it for 3 months. Reheat gently on the stove with a splash of water.
