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Homemade Potato Soup

Here is a recipe for homemade potato soup, Hearty Vegetarian Potato Soup Recipe this creamy soup is a great family meal for busy weeknights! Try the stuffed pepper souip or one of the other soups from the website.

Stuffed Pepper Soup

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings6 -8 servings
Calories 395kc

Ingredients

6-8 cups russet potatoes peeled and chopped (3-4 large potatoes
1 yellow onion peeled and diced
2 stalks celery chopped
1 clove garlic
4 cups vegetable stock
2 cups cheddar cheese shredded
1/2 cup Parmesan cheese shredded
1/2 cup sour cream or cream
1 teaspoon salt
1/2 teaspoon pepper
Pinch red pepper flakes
1 tablespoon butter
1 tablespoon olive oil

Instructions

Begin by chopping the onion and celery.
Heat a large pot on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.
Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
Mash the potatoes with a potato masher. Make it as creamy or as chunky as you desire.
Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!

Notes

Crockpot instructions
Sauté the onions and celery in butter and olive oil for 3-5 minutes.
Add the onions, celery, peeled, diced potatoes and garlic to the slow cooker. Pour in vegetable broth. Cover and cook on low 6-8 hours until they are fork tender.
When the potatoes are tender mash with a potato masher. Stir in cheese and sour cream. Serve and enjoy!

Best potatoes for potato soup
Russet Potatoes - first choice, hands down! The only downside is you'll need to peel them. But that will only take a few extra minutes. A russet potato is very starchy and will help you thicken the soup without having to add flour or cornstarch. It's also the most affordable option Yukon Gold Potatoes - another great potato that you won't have to peel. These potatoes have a great creamy texture. They are a little starchy and would help thicken the soup. This variety is my second choice for a creamy easy potato soup.
Red Potatoes - when scrubbed well, you won't have to peel them (always a bonus), these work if you don't want to run to the store.

Nutrition

Calories: 395kcal | Carbohydrates: 32g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1432mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 10.6mg | Calcium: 420mg | Iron: 1.7mg