Best 8 Golden Potato Soup Recipes

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Indulge in a culinary journey with our golden potato soup, a comforting and flavorful dish that will warm your soul. Crafted with tender potatoes, savory vegetables, and a rich, creamy broth, this soup is the epitome of comfort food. Let us guide you through three delectable variations of this classic soup: a classic golden potato soup, a vegan version brimming with plant-based goodness, and a cheesy potato soup that will satisfy your cravings for cheesy goodness. Whether you prefer a traditional, plant-based, or cheesy experience, we have a recipe that will tantalize your taste buds. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with our golden potato soup extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

GOLDEN LEEK AND POTATO SOUP



Golden Leek and Potato Soup image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Categories     soups and stews, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

Steps:

  • Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
  • Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
  • Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
  • Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams

GOLDEN POTATO SOUP



Golden Potato Soup image

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 5

Number Of Ingredients 12

3 cups peeled and cubed potatoes
½ cup chopped celery
½ cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
½ teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded American cheese
1 cup chopped ham

Steps:

  • In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
  • In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
  • Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Nutrition Facts : Calories 298.9 calories, Carbohydrate 24.3 g, Cholesterol 57.4 mg, Fat 14.7 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 9 g, Sodium 1389.4 mg, Sugar 5 g

GOLDEN POTATO AND HAM SOUP



Golden Potato and Ham Soup image

I have requests for this soup for lots of family events and especially deer camp. If you're in the mood for comfort food, this is the recipe for you! -Shelly Woods, Blissfield, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 14

6 cups cubed Yukon Gold potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
2 cups whole milk, divided
1 package (16 ounces) process cheese (Velveeta), cubed
1 cup cubed fully cooked ham
1/3 cup real bacon bits

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender. , Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through.

Nutrition Facts : Calories 401 calories, Fat 19g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 1666mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP



Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

  • Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  • Stir in ginger and next 4 ingredients and cook 1 minute.
  • Mix in 7 cups water, sweet potatoes and split peas.
  • Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  • Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  • Season with salt and pepper.
  • Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

GOLDEN POTATO SOUP



Golden Potato Soup image

"Pure comfort food," is how Sheila Harms of Battle Lake, Minnesota refers to her warmer-upper soup filled with flavor, herbs and potatoes. "It's one of my husband's very favorite cold-weather meals," says Sheila. "I serve it with warm biscuits or garlic toast."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 15

1 tablespoon butter
1 tablespoon canola oil
3 medium potatoes, peeled and cubed
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 small onion, chopped
1/4 cup crumbled cooked bacon
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 cup hot water
2 teaspoons chicken bouillon granules
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. , Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted.

Nutrition Facts : Calories 249 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 804mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

THE GOLDEN LAMB INN'S OLD-FASHIONED POTATO SOUP



The Golden Lamb Inn's Old-Fashioned Potato Soup image

The Golden Lamb Inn is the oldest hotel in Ohio, having been established in the Warren County seat of Lebanon in 1803, which makes it more than two hundred years old. Many famous, well-known people have stayed at the Golden Lamb, including a dozen United States presidents, Charles Dickens, Mark Twain, Harriet Beecher Stowe, Daniel Webster, and Lord Stanley, who became one of England's Prime Ministers.

Provided by Molly53

Categories     < 60 Mins

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/4 cup butter
2 leeks, cleaned and sliced (about one cup)
1 onion, peeled and chopped
1 tablespoon all-purpose flour
4 cups chicken broth or 4 cups chicken stock
2 lbs potatoes, peeled and diced
2 cups milk
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme leaves

Steps:

  • Melt butter in stockpot over medium high heat.
  • Add leeks and onions; cook until translucent.
  • Stir in flour until well mixed.
  • Add broth or stock; bring to the boil, stirring constantly until slightly thickened.
  • Add potatoes and reduce heat to a simmer; cook 20 to 25 minutes or until potatoes are tender.
  • Add all remaining ingredients; cook until thoroughly heated.

GOLDEN LEEK AND POTATO SOUP



Golden Leek and Potato Soup image

Number Of Ingredients 12

2.1/2 pounds Leeks, white and light green part only
2 Bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs fresh parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock
1 tablespoon salt
1 black pepper
1.3/4 pounds Yukon gold potatoes, halved and thinly sliced

Steps:

  • Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
  • Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
  • Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
  • Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

GOLDEN POTATO SOUP



Golden Potato Soup image

I serve this soup with garlic toast on the side, it's just a fantastic comfort soup! From "taste of home"

Provided by Angela Pietrantonio

Categories     Other Soups

Time 30m

Number Of Ingredients 15

1 Tbsp butter
1 Tbsp canola oil
3 medium potatoes, peeled and cubed
1/2 tsp garlic salt
1/8 tsp pepper
1 can(s) (14-1/2 ounces) reduced-sodium chicken broth
1 small onion, chopped
1/4 c crumbled cooked bacon
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 c hot water
2 tsp chicken bouillon granules
1 c heavy whipping cream
1/2 c shredded cheddar cheese

Steps:

  • 1. In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.
  • 2. Stir in the broth, onion, bacon, garlic, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until melted. Yield: 4-1/2 cups. 1 cup ~ 7 points

Tips:

  • Use Yukon Gold Potatoes: Yukon Gold potatoes are the best choice for this soup because they have a creamy texture and hold their shape well.
  • Roast the Potatoes: Roasting the potatoes before adding them to the soup gives them a slightly caramelized flavor that adds depth to the soup.
  • Use a Good Quality Vegetable Broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. If you don't have homemade vegetable broth, look for a store-bought broth that is low in sodium.
  • Don't Overcook the Vegetables: The vegetables should be cooked until they are tender but still have a slight bite to them. Overcooked vegetables will make the soup mushy.
  • Season to Taste: Season the soup to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.

Conclusion:

This golden potato soup is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. Whether you like your soup thick or thin, creamy or hearty, this recipe is sure to please. So next time you're looking for a warm and satisfying meal, give this golden potato soup a try.

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