Best 3 Holy Moly Potato Soup Recipes

Indulge in the comforting warmth of "Holy Moly Potato Soup", a culinary delight that tantalizes taste buds with its creamy texture, rich flavors, and hearty goodness. This delectable soup is not just any ordinary chowder; it's an explosion of flavors that starts with the perfect blend of aromatic vegetables sautéed in creamy butter. The addition of tender diced potatoes elevates the soup, creating a symphony of textures that dance on the palate.

The secret behind this heavenly soup lies in the slow-simmered vegetable broth, infused with herbs and spices that release their essence into every spoonful. The creamy broth embraces the tender chunks of potatoes, carrots, celery, and onions, creating a cohesive and harmonious blend that warms the soul.

This recipe encompasses variations to cater to diverse dietary preferences and flavor profiles. Discover the classic rendition, a vegetarian delight brimming with garden-fresh vegetables. For those seeking a smoky, indulgent experience, the bacon-infused version adds a layer of savory richness that elevates the soup to new heights.

If you crave a touch of heat, the spicy variation ignites the senses with a delightful kick, while the cheesy edition introduces a gooey, melted cheese that stretches and clings to every spoonful. And for those with gluten sensitivities, a dedicated gluten-free recipe ensures everyone can savor this culinary masterpiece.

Embrace the versatility of "Holy Moly Potato Soup" as it effortlessly transitions from a comforting weeknight meal to an impressive centerpiece for special occasions. Its heartwarming appeal and customizable nature make it a timeless favorite, sure to be cherished by families and friends alike.

Let's cook with our recipes!

BEST EVER POTATO SOUP

Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

OLD-FASHIONED POTATO SOUP

Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

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

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

ABSOLUTELY ULTIMATE POTATO SOUP

Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

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

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

Tips:

Choose the right potatoes: The best potatoes for this soup are Yukon Gold or Russet potatoes. They hold their shape well and have a creamy texture when cooked.
Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can, use organic vegetables whenever possible.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Taste the soup as you're cooking it and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs.
Garnish the soup before serving: A few simple garnishes can make your soup look and taste even better. Try adding a dollop of sour cream, a sprinkling of chopped chives, or a few croutons.

Conclusion:

This Holy Moly Potato Soup is a hearty, creamy, and delicious soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying soup, give this recipe a try. You won't be disappointed!