Potato Soup. Potato soup is definitely on the menu for this weekend, though… it's so frigid outside I've convinced myself that I need soup, specifically creamy potato soup, to survive. Learn how to make potato soup with the BEST Potato Soup recipe! It's quick and easy to make, nice and creamy (with zero heavy cream), and always so delicious.

Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor! This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished with a little cream for extra richness. All Reviews for Absolutely Ultimate Potato Soup. You can cook Potato Soup using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato Soup

It's 2 heads of garlic, outer layers of skin removed.
It's 2 tablespoons of olive oil.
You need 4 of large leeks, chopped.
It's 2 cups of chopped button mushrooms.
Prepare 6 of large potatoes, cut into cubes.
Prepare 6 cups of vegetable broth.
You need 1/2 teaspoon of saffron, (optional).
Prepare 1 of bay leaf.
Prepare 2 teaspoons of dried thyme.
Prepare 1/2 teaspoon of salt.
You need 1/2 teaspoon of pepper.
It's 1/2 teaspoon of parsley, chopped.

This simple potato soup is ultra creamy and comforting! With only a few ingredients this soup comes together quickly on the stovetop. Load it up with all your favorite toppings for the ultimate in comfort. Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a beautiful silky texture.

Potato Soup instructions

Preheat oven to 350°F..
Put garlic into a small baking dish and bake, uncovered, for 1 hour. Set aside to let cool, then peel or squeeze the garlic cloves into a small bowl, discarding peels, and mash pulp into a paste. Set aside..
Heat oil in a large pot over medium heat. Add leeks and mushrooms and cook until tender. continue cooking until reduced to one-third..
Add potatoes, broth, garlic paste, saffron, bay leaf, thyme, salt and pepper. Stir well, then simmer over medium heat until the potatoes are tender..
Blend the soup in blender to get smooth texture and then add a few choppped & sautéed mushrooms.
Ladle soup into bowls and garnish with parsley..

Potato soup is such a fall classic. Tender pieces of creamy russet potatoes mingle with onions, garlic, and salty pancetta for a bowl of soul-soothing solace. The only possible upgrade to this classic is to. 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.