Creamy Potato Soup

Well, the winter weather is upon us again here in Colorado.  So I wanted to make something that would really warm me up from the inside.  What could be better than this creamy potato soup.  It is thick, creamy, rich and hearty.  It will leave you very satisfied.

This soup will leave you so satisfied you’ll want to just grab a big warm blanket and take a nice long winters nap.  Oh, how I miss taking naps!!  They were so nice.  Being a mom to six little terrors (I mean perfect angels, love ya guys 😉 ) doesn’t leave me much time for sleeping.  But when it is so cold outside it just feels so right to eat a big bowl of comforting soup and curl up with your softest most cuddly blanket and just go into a long overdue winter coma.  Or maybe that’s just me??

Creamy Potato Soup

Okay so for the secret ingredient in this soup——-instant mashed potatoes.  Wait don’t go just hear me out.

I am totally not an instant mash potato kind a girl but they really work well in this soup.  It thickens the soup and adds so much more potato flavor than using flour.  This is how my mom would thicken her potato soup and I still prefer it this way.

These big bowls of comforting creamy potato soup start off by melting some butter then adding in the celery, onion, garlic and potatoes to some water with salt and pepper.  Simmer these until the potatoes are soft but not mushy.  I don’t like mushy potatoes in my soup but if you like yours really soft just cook them a little longer.  Then add in the milk and cream and give it a quick stir.  Now time to thicken the soup with the instant potatoes.  Just add them in and stir, cover and let stand for 5 minutes and then you are ready to top your soup with all kinds of wonderful toppings!!  Cheddar, bacon and green onions are our favs.  Hope you enjoy.

Creamy Potato Soup

Creamy Potato Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Soup
Servings: 10
Author: Countryside Cravings
Ingredients
  • 4 tablespoons butter
  • 4 cups diced potatoes 4-5 potatoes
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 1-2 cloves garlic minced
  • 2 1/2 cups water
  • 2 teaspoons salt
  • freshly ground pepper
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 1 cup dry instant mashed potatoes
  • Garnishes: shredded cheddar sliced green onions, cooked and crumbled bacon
Instructions
  1. In a large dutch oven or pot melt the butter and add in the potatoes, celery, onion, garlic, water, salt and pepper. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes or until potatoes are tender but not mushy.
  2. Add the cream and milk and bring back up to a simmer. Remove from the heat and stir in the dry instant mashed potatoes. Cover and let sit for 5 minutes.
  3. Remove lid and stir. Serve with garnishes.

Creamy Potato Soup

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