Potato Soup {the BEST!} - Two Peas & Their Pod (2024)

Do you purée the potatoes or leave them while?

Looks delicious! Is the serving size 1 cup?

My family asks for this soup all the time. I do mash some of the potatoes, personal preference, other than everything is the same. Delicious with warm bread!!!

Oh my, this is the best soup ever. The only changes I made were to leave out the onion (hubby hates it) but I used a good concentrated vegetable broth for good flavor, and I also left out the cayenne, just because I didn’t have any. It was so hearty and delicious. Very high on the comfort/hygge index and will definitely make again.

Approximately how many yukon gold potatoes are in two pounts? I don’t weigh them when I buy them.

This is the best soup ever, Your content is very useful keep it up, this content has taught me a lot, thanks

I am such a fan of your soup recipes. This one, in particular, satisfied my carb loving heart. I have made potato soup before, but I’ve usually been disappointed in the texture of the soup. Not this time! This soup was velvety and smooth and was the perfect thickness. The taste was spot on as well. Thank you for an excellent, easy to follow recipe!

I just made this tonight. I love your soup recipes & this one did not disappoint. The flavor was simple (in a good way) and everything you want in a bowl of potato soup. I added some leeks to mine as well and cooked them with the veggies. I’ve been wanting to make a potato soup forever and I’m grateful you posted this recipe! Thank you for your recipes!!

There are lots of food bloggers like this but the best food blog “Potato Soup” is yours. much thanks for giving me a smart blog.

Any issues making a day ahead? Any tips?

Can you freeze this? It’s delish!!!

How might you make this in a slow cooker or instant pot? I just got one and would love to make this in it!

This soup is fantastic!!!!! Followed the recipe without any changes

Very good potato soup. I used half the amount of garlic (2 Darot cubes) which was still too much for my taste. Will definitely make again with that slight adjustment for my personal preference.

Made soup as written except I used an immersion blender on some of it to thicken it a bit. Very tasty!

This is the best potato soup ever! Creamy and delicious…my go-to potato soup recipe from now on.

This is delicious! I did run my immersion blender through at the end. Love the flavor.

Awesome soup definitely my new favourite potato soup!!!

Sounds nice, metric weights etc.. would be useful for those of us that use that system.

So good! I love the nutrition facts but how much is a serving? 1 cup?

I substituted olive oil for bacon grease and made this as a vegetarian option for family dinner. Rave reviews…not a bite left.

I read both your broccoli and potato soup recipes, and love both of them. I’d like to make “Broccoli/ Potato” soup. Do you think I should add the potatoes to the Broccoli soup, or the other way around, the broccoli to the potato? I have both of these ingredients, and would love to use them up!
Thanks and also thanks for all of your recipes, I LOVE making soup.
Donna in PA

I used some shortcuts- bacon bits instead of slices, sub cream cheese block at the end in place if butter, flour, sour cream, milk. I sauteed diced carrots and celery, onion powder in no salt added chicken stock, then added bacon bits, garlic, cumin, thyme, paprika and diced Yukon gold potatoes. Brought to boil. After 10 min. added canned corn, red bell pepper slices, and 2 cooked chicken breast tenders. Heat another 5 min reduce heat and add 1 block of cream cheese, stir to melt into thick creamy chowder.

Simple and delicious!

I want to replace the all purpose flour with oat flour instead how much do I need to replace it

Just curious: do you peel the potatoes? We grow ours and they are organic so would rather not peel if that works!

OMG…so delicious! This is definitely going on the regular rotation. I made it yesterday for dinner tonight thinking it would taste better after giving everything time to meld. But you really don’t need to – our mini taste test amazed us with the full bodied flavor it had right out of the gate. Only thing I did was to hold off on the cheese until I reheated tonight. I highly recommend this recipe. Live a loaded baked potato in a bowl.

Truly the best baked potato soup I’ve ever tasted! I substituted gluten free flour, but otherwise made the recipe exactly as written and it was scrumptious. Definitely a family friendly meal that my picky 13-year-old happily gobbled up.

Is the chopped, cooked bacon only used as a topping? I don’t see where it would be added to the soup in the instructions.

Hi Maria,
Yes, I am under the weather today. But didn’t feel like cooking anything. Tea and broth all day:”(

I made this for dinner tonight. It was so good! Simmered for 10 minutes. Definitely one of the best!

Put a skip to recipe on your page. No one cares about the rest. I skip any recipe that doesn’t have a skip

Really delicious hearty soup, especially as the weather gets colder. Will for sure come back to this one.

Husband absolutely loved this recipe. I am not really the homemade type of cook. However this was simple and easy. I did taste before adding tyme. And only added a little at a time. So that the only thing I did different. Giving a 5 star the is one for my recipe book

This was delicious! I usually use an immersion blender when I make potato soup but I was surprised how thick & creamy this was, and didn’t need to. I didn’t have red pepper flakes so used a little cayenne powder. Did throw in some leftover ham. Will definitely add this recipe to my winter soup favorites.

Made this soup because we’re having a deep freeze in Texas for a few days and the soup delivers delicious heart-warming comfort! Easy directions and came together beautifully! Everyone had second helpings…………it’s that good!

Just made this soup in preparation for some Colorado snow on its way. It’s hearty, comforting and absolutely delicious! Second only to your Potato Rosemary Soup!

This is pretty darn good, I used up some half and half in lieu of some of the milk. A question…when did we, as bakers/chefs/experimenters decide to start adding flour to sautéed vegetables in oil? What is the purpose besides giving me anxiety because it begins to get stuck to the pan? Anyways, great recipe but this is the second time I’ve had this flour situation and I’m really scratching my head trying to understand the chemistry I guess?

I didn’t have Thyme, so I added some parsley. I used 1 cup of whole milk and 1 cup of heavy cream, and I used 4 cups of chicken broth. I doubled the amount of carrots and celery. Yum! Thanks for the recipe. The soup is delicious!