Best 3 Creamy Easy No Peeling Potato Soup Recipes

Indulge in the creamy delight of our easy no-peeling potato soup, a culinary symphony that combines the comforting flavors of tender potatoes, savory broth, and a medley of aromatic herbs. This soup is not only a taste sensation but also a time-saver, eliminating the tedious task of peeling potatoes. Embark on a culinary journey with our three delightful variations: the classic potato soup, a cheesy potato soup brimming with gooey goodness, and a spicy potato soup that packs a flavorful punch. Each recipe promises a unique taste experience, catering to diverse palates. Let your taste buds rejoice as you savor the velvety texture and rich flavors of our no-peeling potato soup, a comforting dish that is perfect for any occasion.

Let's cook with our recipes!

EASY CREAMY HOMEMADE POTATO SOUP

Easy Creamy Homemade Potato Soup image

You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Provided by Adam and Joanne Gallagher

Categories Soup, Entree

Time 40m

Yield Makes about 7 cups of soup or 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 stalks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups stock or broth, see our chicken stock or vegetable broth
4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and fresh ground black pepper
1/4 cup cream, half and half, sour cream or plain yogurt
1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional
For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Steps:

In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.
Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.
Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.
Slowly whisk in 2 cups of the stock, making sure there aren't any lumps of flour. It will be thick.
Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.
Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.
Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne's favorite way to serve the soup).

Nutrition Facts : ServingSize About 1 cup, Calories 224, Fat 11.8g, SaturatedFat 6.9g, Cholesterol 30.7mg, Sodium 302.2mg, Carbohydrate 23.9g, Fiber 3.6g, Sugar 3.9g, Protein 7.4g

QUICK CREAMY POTATO SOUP

Quick Creamy Potato Soup image

A yummy and easy to make potato soup. Kids love it.

Provided by Amanda

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

8 slices bacon
1 cup chopped onion
4 cups cubed potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
2 ½ cups milk
salt to taste
ground black pepper to taste
1 teaspoon dried dill weed

Steps:

In a large saucepan, cook bacon until crisp. Remove bacon, and set aside. Drain all but 3 tablespoons bacon fat from the pan.
Brown onions in bacon fat over medium heat.
Add potatoes, and enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
Stir together soup and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in dill weed. Crumble bacon; stir in just before serving soup, or sprinkle on top to garnish.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 32.9 g, Cholesterol 41.7 mg, Fat 24.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 8.5 g, Sodium 1026.2 mg, Sugar 7.2 g

CREAMY, EASY NO-PEELING POTATO SOUP

Creamy, Easy No-Peeling Potato Soup image

I don't think it can get much easier. This one got a double thumbs up from DH. It's important to use frozen mashed potatoes and not dried, instant mashed potatoes. This was published in The Columbus Dispatch.

Provided by Debbie R.

Categories Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups frozen mashed potatoes
2 cups whole milk
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
1 tablespoon butter
grated cheddar cheese (optional)
chopped scallion (optional)
cooked crumbled bacon (optional)

Steps:

Bring potatoes, milk and broth to boil in saucepan, stirring.
Reduce heat to low, cover, and simmer until creamy, about 8 minutes.
Remove from heat. Stir in butter.
Ladle into bowls and top with cheese, scallion and/or bacon if using those.

Nutrition Facts : Calories 117, Fat 7.5, SaturatedFat 4.3, Cholesterol 19.8, Sodium 404.5, Carbohydrate 6.3, Sugar 6.5, Protein 6

Tips:

For a creamy texture, use a high-quality potato, such as Yukon Gold or Russet.
Don't peel the potatoes before cooking. The skins add flavor and nutrients to the soup.
Use a sharp knife to cut the potatoes into small cubes. This will help them cook evenly.
Sauté the onions and garlic in butter before adding them to the soup. This will help develop their flavor.
Use a low-sodium chicken broth to make the soup. You can always add more salt to taste later.
Add a bay leaf to the soup for extra flavor. Remove it before serving.
Simmer the soup for at least 30 minutes, or until the potatoes are tender.
Use an immersion blender to puree the soup until smooth. You can also use a regular blender, but be careful not to overfill it.
Stir in the milk and cheese until melted. Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped chives or parsley.

Conclusion:

This creamy potato soup is an easy and delicious weeknight meal. It's made with simple ingredients that you probably already have on hand. The soup is also very versatile. You can add different vegetables, proteins, and cheeses to create a soup that's perfect for your taste. So next time you're looking for a quick and easy meal, give this creamy potato soup a try. You won't be disappointed.