Best 4 Herbed Cream Of Potato Soup Recipes

Indulge in a culinary journey with our tantalizing Herbed Cream of Potato Soup, a velvety symphony of flavors that will warm your soul on a chilly day. This creamy and comforting soup is a delightful blend of tender potatoes, aromatic herbs, and a touch of cream, offering a rich and satisfying experience. With three variations to choose from – a classic version, a vegan-friendly option, and a slow cooker adaptation – this recipe caters to diverse dietary preferences and cooking styles. Whether you prefer the simplicity of the original, the plant-based goodness of the vegan version, or the convenience of the slow cooker method, you'll find a recipe that suits your taste and lifestyle.

Here are our top 4 tried and tested recipes!

POTATO SOUP

Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories Main Course

Time 50m

Number Of Ingredients 11

Ingredients

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

POTATO & HERB SOUP

Potato & Herb Soup image

Make you a pan of cornbread to go with this and you got yourself a meal.

Provided by Robert Priddy @robertpriddy

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

2 pound(s) yukon gold potatoes -- peeled & chopped
2 1/2 cup(s) chicken broth
1 cup(s) milk
1 (10 oz) can(s) cream of mushroom
1 (10 oz) can(s) cream of celery
1 cup(s) vidalia onions -- diced
1/2 cup(s) celery -- diced
1/2 cup(s) carrots -- diced
1 tablespoon(s) roasted garlic -- minced
2 teaspoon(s) parsley & chives -- dried
1 teaspoon(s) thyme & rosemary

Steps:

Place veggies in pot and cover with broth. Cook until tender.
May need to remove some of the broth before you add the rest of the ingredients. Depending on consistency.
Then add herbs, milk, and canned creams. Cook until soup is creamy and done.

BEST CREAM OF POTATO SOUP

Best Cream of Potato Soup image

After constant tinkering with this recipe, I have come up with soup which is the definitive cream of potato soup. Rich with vegetables and wonderfully spiced, you will find yourself doubling this recipe often!

Provided by Kevin Ryan

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

Yield 6

Number Of Ingredients 19

Ingredients

1 onion, chopped
½ cup chopped celery
¼ cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
5 tablespoons margarine
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups whole milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 ½ teaspoons mustard powder
1 pinch ground allspice
¾ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon seasoning salt
2 tablespoons dry white wine
¼ teaspoon ground cayenne pepper
¼ teaspoon chicken bouillon powder

Steps:

In a large stock pot, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned. Sprinkle in flour and cook, stirring for 2 minutes. Add broth slowly, stirring as you add.
Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes. During cooking, break up potatoes with the back of a spoon. Serve warm.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 29.9 g, Cholesterol 6.2 mg, Fat 11.8 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2.9 g, Sodium 466.8 mg, Sugar 5.4 g

CREAM OF POTATO SOUP

Cream of Potato Soup image

This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley

Steps:

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside., In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.

Nutrition Facts : Calories 482 calories, Fat 24g fat (15g saturated fat), Cholesterol 80mg cholesterol, Sodium 982mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

For a richer flavor, use Yukon Gold or Russet potatoes. These potatoes have a higher starch content, which will make the soup creamier.
Don't overcook the potatoes. They should be tender, but not mushy. Overcooked potatoes will make the soup gluey.
Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
Don't be afraid to experiment with the herbs. You can use any combination of herbs that you like. Some good options include thyme, rosemary, sage, and oregano.
Serve the soup with a dollop of sour cream or yogurt. This will add a bit of tanginess and richness to the soup.

Conclusion:

Herbed cream of potato soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it creamy or chunky, with or without bacon, this soup is sure to satisfy. So next time you are looking for a quick and easy meal, give this herbed cream of potato soup a try.