This easy potato soup recipe is the base for so many of my favorite soups. There is nothing like comfort food than a delicious bowl of homemade soup to warm you up.
The loaded baked potato soup additions are endless. Add ham, turkey, chicken, bacon, cheese, green onion, vegetables, beef – create your own.
Kielbasa or sausage is shown below with an added ingredient that makes it amazing.
HOMEMADE POTATO SOUP
Dice:
3-1/2 cups potatoes, peeled
1/3 cup celery
1/3 cup onion
1/3 cup carrots
3 cups water
1 to 1-1/2 TBS Better Than Bouillon chicken base
5 TBS homemade unsalted butter
5 TBS flour
2 cups milk
salt and pepper to taste
Combine the potatoes, celery, onion and water in a dutch oven or large saucepan. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add the chicken base. If it is too weak tasting, add a little more base until it tastes perfect.
Meanwhile, in a small saucepan, melt butter over medium heat. Whisk in the flour and cook for one minute. Slowly whisk in the milk and cook until thickened; approximately five minutes. Add the the potato mixture and cook until hot.
Following are some other ideas:
Kielbasa and cabbage (image above)
To make the soup shown above, add cooked cabbage and sliced kielbasa or cooked sausage instead of the celery, onion or carrots.
Spicy Italian sausage, mushroom and onion
Diced chicken and steamed broccoli
Cheddar Potato Soup with bacon and chopped green onion
Garlic chicken, carrots and peas
Roast beef, carrots and peas
Serve with crusty homemade bread and a crisp salad with homemade salad dressing.
HOMEMADE BAKED POTATO SOUP
2 large cooked baked potatoes, peeled and cubed
1 cup half-and-half cream
5 bacon strips, chopped
1 onion, chopped
1 tsp homemade garlic powder
1 tsp homemade onion powder
3 TBS flour
salt and pepper to taste
Serve with:
cheddar cheese, shredded
green onion, chopped
sour cream
In a skillet, fry chopped bacon and onion until bacon is cooked and onion is tender. Remove and drain; set aside.
In the same bacon fat, add the flour and whisk together until smooth. Gradually whisk in the broth, bring to a boil and mix for two minutes. Add the potatoes and half-and-half. Mix well until heated through. Top each serving with cheddar cheese, bacon and sour cream. Delish.
I like to thicken it up and serve as a side dish to steak and chicken.