My Favorite Potato Soup
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It’s the end of August, still one of the most sweltering times of year where I live. Summer is giving it’s last hoorah and showing off what it can do here in the South while most of us natives are flipping wistfully through fall clothing catalogs at pictures of folks walking atop hills in chilly breezes while snuggling up in their cozy sweaters.
I’m so ready for fall. I’m ready to wear the sweaters that are never quite appropriate where I live (it never really gets wool-sweater cold here but the models in that magazine make them look so comfy we can’t refuse). I’m ready to bake apples and rake up leaf piles and look for pumpkins. I’m ready to pull my jeans back out and lace up ye olde hiking boots on a crisp Saturday morning to head up to Monte Sano Mountain with the kids. I’m ready to drink my coffee without it making me sweat 
. (Apologies to my dear mother. You are right, Mama, ladies do not sweat, we glisten. But I wanted to make sure folks understood my point here so I had to be blunt).
…and I’m really ready for fall food. We have a completely different menu in the fall than we do in the summertime and I’m sooo ready for that.
So today, I’ve decided to break my own rule about keeping foods somewhat in season because, honestly, who makes the rules around here anyway? I keep forgetting that little technicality.
So turn down the a/c, put on a fuzzy sweater, grab a cup of coffee and come with me as we mentally fast forward to fall and make one of my very favorite versions of potato soup!
To make this soup you’ll need: 4-5 medium russet potatoes*, instant potato flakes, Heavy Cream*, 2 cans of Chicken Broth, a small yellow onion, cheddar cheese, salt, and pepper.
Now we need to talk substitutions because there are a ton you can easily make when it comes to this soup.
For the Potatoes - if you don’t want to peel and dice the potatoes, just grab a 32 ounce bag of frozen cubed hash browns. You know what, the shredded ones will work just fine, too!
For the Whipping Cream - the cream gives this a rich and delicious flavor so it is my favorite to use. As a substitute though, I suggest canned evaporated milk, because it also has a very rich flavor that you just won’t find in regular milk.
For the chicken broth - I usually don’t use chicken broth but I bought it special just for this tutorial – because I love you that much! Normally, I’d toss in a few chicken bouillon cubes with some water. The package usually says one cube per cup of water but I usually add an extra cube or two for more richness. I buy them in bulk at Sam’s and they save a lot of money over buying chicken broth. You can also use homemade broth, vegetable stock, whatever cranks your tractor.
These ingredients create a great base for your soup but feel free to add the flavors that you enjoy as well. Garlic powder or a little minced garlic would be great. Some fresh or dried parsley would be a good addition, too. You might even want to add additional vegetables and just change it to a creamy veggie soup at this point.
Today I’m making more of a pure potato soup but with a few key ingredients to really up the flavor.
You’ll also need: Some smoked ham. I’m using smoked pork chops.
This is another thing I’m using to really add some body to my soup. Any type of smoked ham will do, though. I like these smoked pork chops because I use them in my freezer friendly twice baked potatoes and since I’m about to make some of those to freeze (they make such a quick side dish or easy lunch) I needed them anyway.
This will add a really nice smokey ham flavor in with our potatoes.
To begin with, pour your broth into your soup pot and put it over medium heat.
Peel and dice your potatoes…
Oh look, I did one of those tight shots of the diced potatoes. I think this is supposed to make them more appetizing or something. Maybe it is just supposed to show that I know how to zoom…
Dice your onion
And your smoked chops or ham…
Add all of that to your broth and season to taste with salt and pepper, but stay on the light side because we’ll season it again right before serving.
I’d add about 1/4 of a teaspoon of salt now and maybe 1/8 of a teaspoon of pepper.
Bring that just to a boil and then reduce heat and simmer, covered, until potatoes are tender.
This will take anywhere from ten to fifteen minutes, depending on how big your chunks of potato are.
Now add in your instant potato flakes and stir that up.
I love instant potato flakes as thickeners for soups and stews and making the crust to my Mama’s Taco Casserole. I don’t use them other than that, though. My Grandmother’s mashed potatoes were just too good.
Now add in your cheese and pour in your heavy cream.
Stir that up and cook for just a few minutes until heated through.
Like so.
Top with your favorite toppings, such as:
- Chopped Green Onions
- Fresh Herbs you like
- Bacon
- Cheese
- Sour Cream, etc
A note about Serving Amounts
I sometimes get questions from folks asking me how many servings a recipe has and I usually respond with a smile that “It depends on how hungry you are!”.
In general, I feed a family of four and if I have leftovers I freeze them or use them for lunches throughout the week. If you are new to cooking for a family, in time you’ll get used to how much food certain things will make, for example, a 9×13 casserole.
In my cookbook there are servings listed for most of the recipes but on SouthernPlate.com I just cook like my mother did and make sure I have enough for everyone, making good use of leftovers if any exist. However, I figure this makes four generous servings. That is all relative, though. Your version of generous may be different from mine, you may be hungrier than you realize or not as hungry as you thought you were, so the relative state of servings sizes has about as much value as one of those cardboard sleeves they slip onto coffee cups. Goodness, reckon how much they spend on those things each year?
As always, serve to someone you love.
Ingredients
- 4 Cups Chicken Broth (2-16 ounce cans)
- 4-5 Russet potatoes, washed, peeled, and cubed
- 1 cup cheddar cheese
- 1 cup instant potato flakes
- 1 cup whipping cream
- 1 onion, diced
- About 1 cup smoked chopped ham
- salt and pepper to taste
Instructions
- Pour broth in dutch oven or soup pot and put over medium heat.
- Peel and chop onion and potatoes.
- Add to broth along with ham. Season to taste (about 1/4 tsp salt and 1/8 tsp pepper).
- Bring mixture to a boil and then reduce heat and cover. Simmer for ten to fifteen minutes or until potato is tender.
- Remove lid and stir in potato flakes.
- Add in cheese and cream and continue cooking, stirring constantly, until just heated through.
- Taste and add more salt and pepper if desired. Serve immediately and top with your favorite toppings.
Print This RecipeWhat are you most looking forward to this fall?
Tell me about it in the comments below!
Excellent advice from a teacher!
This is from Sherri, who was kind enough to submit it on our Give A Penny Page:
This isn’t original, but it is so very true. I am a school teacher, and I try my best to remember this when teaching my students:
“People don’t care what you know until they know that you care.”
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Posted by Christy Jordan
on Aug 22 2011. Filed under Main Course, Quick&Easy, Soups and Stews.
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I made this tonight for supper and I am so glad that I doubled the recipe because we LOVED it! It was delicious. I even used the smoked porkchops and will definitely continue to do so…we loved the flavor it gave the soup. The only ingredient we left out was the cheese because some in my family preferred to add their own cheese as a topping. This recipe is a keeper and I know I will be using it often.
I am so glad to hear that you liked it Lela!!
Like Linda in Saskatchewan I take some of the potatoes out and mash them then put them back in for thickening. You could do that if you don’t have potato flakes.
The next to the last poster must be in Dallas/FortWorth were I am. I wasn’t aware that Houston has had only 22 triple digit days where we have had 62. But this soup sounds so good that I’ll just get under a fan, drink some ice tea, and have some.
And I’m so thankful for AC!
I am not sure how people survived before AC, 62 days is a LOT. I know you have to be as ready for fall as I am.
Love potato soup or any kind of soup for that matter. Added whole kernel corn to my potato soup for the first time last winter and we liked the variation. Crusty cornbread is our choice of bread to go with potato soup. Mexican corn bread with a bit of sausage added, a fruit and we’ve got a complet yummy meal!
That sounds delicious Sue!
I made this last night! I am glad you were in a fall mood.
I don’t eat ham or bacon so I left that out and it was so yummy, thanks!
I am so glad to hear that you liked it Sharidan!!!
This soup looks awesome! I want to take my two boys apple picking this Fall. I am also looking forward to my fourth or fifth annual (I forget which) cookie decorating party! I make a ton of sugar cookies & frosting, invite a bunch of friends (usually busy moms and their kids) over, they bring sprinkles, and we all decorate cookies! Then they take home the cookies they made. It’s always such fun and helps busy mom’s who have trouble finding time to make cookies. Might be kind of challenging this year for me because I’ll be like 35 weeks pregnant, but what’s life without a little challenge, right
It looks and sounds DELISH! I’m putting heavy cream on my shopping list – the only ingredient I’m missing. I plan to try this recipe this week. I have a new bag of potatoes I REFUSE to let go bad (again!)
Looks great, Christy, and I’ll be trying it this weekend! Next weekend, as SEC football season opens, my daughter-in-law and I will be making some fall casseroles and vegetable dishes from the Southern Plate cookbook, to put into the freezer .. she and my son work odd and long hours, and with three children to feed, it’s a big help to have some things to turn to, on busy mornings. We did this last year, and they were able to count on the freezer for a couple of months! This potato soup is yummy, but quick and easy – so it goes on the list, too. Thanks for the great recipe!
Do you think I could toss everything into the crockpot in the morning? I LOVE potato soup. I will definitely make it this week.
It’ll do great! Just cook it on low all day and add the cream, cheese, and potato flakes when you get home.
LOVE MY SLOW COOKER!
I love love love potatoe soup, so thankyou for reminding me that I can make soup in the summer, I;m ready for soup anytime, but potatoe soup is so comforting.Christy I use instant mash potatoes as a breading for fish, especially salmon . Its light and crispy!!
I love my mom’s potato soup, but this variation (which is very similar, but her’s never added potato flakes or cheese) sounded awesome. So despite the 90+ degree day and lack of AC at my house, I made it this evening — I’ll warm it up in a crockpot tomorrow and it’ll be lunch for my mom, me, and our old peeps (we run an adult foster home). This way the hard part about lunch (the cooking) is done AND I won’t have to reheat up the house thanks to the handy crockpot. Thanks!
This soup was “souper” easy and delicious! I will definitely make it again!!
This sounds easy. Can’t we cook a few extra potatoes and mash part of them instead of using instant? It’s not that I’m an instant potato snob…I just don’t keep them in the cupboard.
Myself, I’m looking forward to hot meals…baked casseroles, meat loaf, all those things I didn’t want to use the over for this summer. And the crock pot simmering all day. I miss those wonderful smells that make the house feel warm and cozy.
I made this for dinner tonight and it was a winner. I have two growing young men to feed and I’m always looking for inexpensive filling meals and this will definitely be a keeper. Both of my children gave this not only 1 but 2 thumbs up and with a few slices of bread they were full after one large bowl. I did add about a cup of frozen white corn and it was a great addition I also purchased a ham steak and added that rather than the chops because of the cost factor.
Have you ever tried freezing this soup? I don’t imagine that it would freeze well with the cream base, but it never hurts to ask.
I haven’t ever tried freezing it Karen, it never lasts long enough around here. You could try a small bowl just to see though.
Just found you=Yay!I made bean soup yesterday even tho it has not been under 100 degrees for months(western TX=drought area)So yummy!Very glad to find you!
Oh my, Christy…this was awesome. Most of us that like to cook, love to try new recipes…true…BUT we also love when we find “THE” recipe…too. You know that one recipe that makes you say. This is it. I don’t need to look at another (fill in the blank) recipe again. Well, this is “THE” recipe for my family for potato soup. It never occurred to me to use potato flakes to thicken anything. But it works and tastes wonderful. I did add a clove of chopped garlic. I did add dried parsley. And i did add a pinch of dill and a pinch of cayenne. Why I don’t know…but hubby tasted it and said “DON’T CHANGE A THING!”. I agree, Thank you. Hugs, Nancy
One of the things that I love about your website & cookbook is that I usually have all the ingredients on hand. When I found this recipe it sounded perfect. We all love potato soup but I have never been able to make it taste like I wanted it too until now! I had everything on hand except the heavy cream. I substituted evaporated milk mixed with half and half. My husband had surgery 3 weeks ago & still doesn’t feel like eating anything but soup. He said this soup made him feel like he was eating a meal! Thanks!!
Hey, great recipe! Will have to try it. Did you ever realize that this is gluten free? I have looked everywhere to find a gluten free potato soup, but, they all use flour as a base for the sauce! You should submit this to some gluten free websites, they would appreciate it, I might do that myself.
Made this tonight and it was amazing. The whole family loved. Super easy!!! Thanks Christy!!!!!
Lorri
Love the potato soup. My son is a really big fan. He is a meat and potato man and loves this soup. One of the few soups that he actually likes. Thanks for all of the wonderful recipes. For years I asked my grandmother about how to make things and the response was always a little of this and a touch of that… Now I can make those dishes and it tastes so much like something that she would make.
I am so glad it was such a hit!!! Thank you for sharing.
Where do you find the smoked chops? I live right on the Tn/Al border (30 min from H’ville) so I can get just about anywhere. I tried my local Piggly Wiggly without any luck.
Susan- I have found smoked pork chops at Wal-mart. I tried Piggly today and all I could find was the smoked ham. Can’t wait to try this with the smoked chops.
This was SOOOO good!! My husband and teenagers loved this one!! The only thing I did different is that I used Farmland’s fully sliced diced ham. I am a working Mom….so I think the next time I cook this, I am going to try the frozen hash browns and frozen chopped onions. If I can shorten the “prep” time and have something as yummy as this was, I am ALL for it!
I love this soup! I’ve never made potato soup because it looked complicated, but I always loved my mom’s potato soup. I added some all-purpose seasoning, a bay leaf, and some liquid smoke while the potatoes were boiling. I also used one of those packets of garlic instant potatoes. Tastes awesome!! Thanks for making cooking less complicated. Your website is my first stop when planning what to fix next!
Karen
I am so glad you liked it Karen!!!
Christy,
On this soup, could you use bacon for the meat instead of ham or pork chops? I have bacon on hand that I wanted to use but I just wanted to make sure that the flavor would come out right. What do you think? Thanks for the help!!
Would be GREAT!
Alright, then I am going to give it a try. I know what I am having for supper tonight.
Yayy!! Love it when a plan comes together.
AMAZING! I used canned potatoes, canned ham, and evaporated milk. So delicious, and really simple! Thank you for a good nights dinner! You are so appreciated, I hope you know that!
blessings
[...] My Favorite Potato Soup [...]
Tonight was the 1st time n my life that I ever made potato soup. Not only was it a success, but it was the best tasting potato soup I have ever had! Better than Outback and better than Wanda’s (mother-in-law’s best friend who claims she makes the best potato soup). My husband agreed! Yay! I ate 3 bowl fulls. It tasted as good as your picture of potato soup looks, Christy! Yum-dilly-ish-ious! I just finished texting my son 2 recommend it & I’ll keep on recommending it. Do y’all read me? This is a “MUST TRY”!!!
Made this right after you posted it on Facebook. My husband and mother-in-law exclaimed it the best potato soup they had ever eaten and just forwarded the recipe onto her. Thank you for sharing your recipes and your stories with all of us. I have your book, read your posts and thoroughly enjoy all you have to share.
A FB friend shared your site and what a find for me! Just made the potato soup and it’s delicious. Didn’t have any smoked ham or pork, but did have some sandwich ham. Used that, fried up a few slices of bacon, crumbled them up and got my smoked flavor! Will be on the look-out for some smoked chops next trip to grocery. Also no cream in the house. Took a cup of whole milk, nuked it to warm and added about 1/2 cup of powdered creamer. Thanks Christy! Found my favorite recipe site!
I took your fabulous base recipe and made a few changes:
Since I have a vegetarian in the house, I substituted the chicken stock for vegetable, and to give it that smoky flavor that the ham adds, I added a couple of teaspoons or so of good Spanish smoked paprika. I substituted fat-free half-and-half for the heavy cream and added a can of cheddar cheese soup for richness. I also used a packet of roasted garlic flavor instant potatoes, for an added kick. I served it with pepper jack cheese and bacon on the side (since I do eat meat). It was out of this world. Served with Mexican cornbread crumbled on top, I was stuffed and sleepy within minutes of serving.
I am so glad you liked it and were able to adapt it for your family!! Thank you for sharing your changed with us!
I made this last night and it was SO good! I am a huge fan of potato soup, and this will be my go-to recipe. Thank you! I pinned it to Pinterest and linked to this post on my blog.
Oh my lands! This is so good!! I made this for supper last night and it was a big hit with my family. I used the bouillion cubes & water to save money and added 1/2 tsp of garlic powder along with your recipe. We didn’t even have to use the toppings on the soup. It was wonderful!! I’m grateful to have enough leftovers for me to have one more bowl for lunch today. My daughter loved the soup too. She said this ranks right up there with my Chicken & Shrimp Creole (which is very high praise in her book!). Thanks for sharing! Blessings and Merry Christmas to you & your family!!
This soup is SO GOOD!!! I have made it twice now (both times in the slow cooker) and was not disapointed! This is definately going in my absolute favorite section! Thank You Christy for another great recipe!!!
How would you like to try an old Irish recipe for potato soup?
Peel enough potatoes to fill your pot.. almost to the top
1 medium onion for a large pot, 1/2 for a medium pot
Peel and shred a carrot, any size will do it’s mainly for color. (my mom never did this, but my kids love it)
Cover potatoes with water and add salt if you want. If you don’t it will taste bland
Boil till potatoes are cooked through and mash with an old fashioned potato masher. (I use a hand mixer now and don’t do a good job cause I like the chunks)
Add milk, or cream. to top off the pot
Drop a spoonful of butter on top.
Ladel into bowls, or really big mugs, sprinkle with parsley and enjoy.
Mom never measured just went by feel unless she was baking but other than the carrots, this is her recipe and she fed 7 people on this for supper. I like to put a bit of ham in it as well sometimes.
Mom was a war bride, when she came over in ’47 this was a one horse town, milk was delivered by horse in the early morning. She had no clue how to cook or even how to start a fire in the wood stove. They used mostly coal in Dublin and London. Dad taught her to cook. and how to light the fire but I think she outsurpassed dads teachings. The only thing never gobbled up in our house was liver. She passed away 3 months at 85, hence the “old Irish” part of the soup.
Thank you for a wonderful place to visit.
I read a plaque once, “No matter where I serve my guests, they always like my kitchen best.” I guess this would be all of us visiting you, in your kitchen. What a wonderful place you have.
That is, she passed away 3 months ago.
This is wonderful! I have made it a few times! Last night, I only used 1 potato and added a bag of frozen broccoli! So so good!
Another winner !!! I have made this three times in two weeks for company. Couldn’t be any easier. Thanks Christy !!!
This is the most wonderful potato soup I have ever had; my favorite also. Christy, your book is wonderful. I do enjoy cooking now that I have met you. Glad my husband saw you on TV a few years back and told me about you. Can’t wait for your next book. Will you ever do one on light cooking? Keep up the good work.
Love this but I use a ham bone from Sunday dinner instead of the meat. We leave some ham on the bone because everyone loves the soup the next day.
This is almost identical to my mother’s potato soup which I absolutely love! She passed away in 1992 and one of my fondest memories are the days she made potato soup. We would all help peel the potatoes and chat. The difference with hers was she would add a stick of butter but she didn’t put cheese in hers. I have copied hers and its as popular with my family as it was for me and my sister!
This much more resembles a chowder more than a creamy potato soup. The first several steps is almost identical to my corn chowder recipe.
Love potato soup! I like to top with a little mild salsa. Yum.
Oh thank you Chrisy!! My mom makes an amazing Baked Potato Soup that we all love but have recently started a whole foods diet where we don’t use anything canned or boxed and essentially her soup is all canned and boxed or processed cheese food. I am so glad to see this I can easily adapt this to meet our new diet needs. Thank you thank you thank you!! I can make this instead and she would never know it was different!! I am pinning this now!
I am so glad to hear that you can adapt this one to meet your dietary needs!! I hope you enjoy it Malisa!
Christy,
I made this soup today..It is delish….Wow I made it without the ham so I bet it will be Amazing the next time with it added.. I love your website and your stories…Thanks for all that You do….Highly recommend this Soup…Yum-O..
thanks
Emily
Thank you so much Emily, I am so glad you liked the soup!! I hope you have a great day!
Christy my husband is an “old style ” potato soup guy so I made yours and did not tell him and he raved about how wounder it tasted. I then told him it was from your website and he declared he liked it better than the “old ” kind. Thank you for such wonderful recipes fou us “everyday” kind of people.
Christy, the soup was absolutely delicious, I did add a few things that my husband likes in it.He thinks if I make any kind of soup it has to have about 1 to 2 pounds hamburger in it ( for you Northerners) that would be called ground beef. No offense intended, just my southern slang. Lol. A few shortcuts that might help some, when I buy ground beef I go ahead and cook it (my grandmothers way) I boil it in a skillet, rinse it off and bag it for the freezer never fry it, has a much better taste. I also buy a lot of onions and green bell pepper, chop fine, then boil them. Bag them up and freeze. Some together and some separate. Makes cooking easier when it’s right at your hand just take out of freezer and cook away .
Hugs Christy because you are the best!! ROLL TIDE
I need to tell you a story about my husband and his family. I love, love potato soup, but my husband does not like for me to even cook it in the house. He grew up in a small town in Ohio and his father was a coal miner. Whenever the coal miners would go on strike his mother would fix potato soup from the day they started the strike until it was over. To this very day he will not eat potato soup. They only time that I have potato soup is when we go out to eat and it happens to be on the menu!!
I’m making this tonight but I’m substituting smoked sausage instead of pork chops and sour cream instead of cream since I’m craving potato soup and can’t make to the store.
I hope you enjoy the soup Amanda!!
We loved this! Very close to a favorite restaurant’s. Thank you!
I am so glad you liked it Lynn!! Hope you have a great day!!
Hi Christy,
I just had to comment and tell you that my family LOVES this soup. In fact, I looked it up today to make it for our cookie decorating party tonight with a whole bunch of people
I really appreciate all the work you put into your recipes, site, cookbook, and all the ways you share your life with me and others you’ve never even met. I love reading your stories and am always encouraged by your joyful spirit. I hope God blesses you an EXTRA big helping this Christmas! Thank you for being a blessing to me <3