I have a yummy potato soup recipe for you today!
This is one of my family’s recent favorites- I call it my Homestyle Creamy Potato Soup.
It’s perfect for those long, cold winter nights that put a chill in your bones!
My kids love this soup best with slices of freshly baked gluten-free bread.
Since I’m not a great bread baker, I rely on gfJules’ Gluten Free Bread Mix.
The soup-and-bread combo is a winner every time!
I’d say the two “secret ingredients” in this recipe are the cream of mushroom soup and aged cheddar cheese.
If you’re sensitive to dairy products, please see my dairy-free variations in the recipe area below.
I opt for this recipe on days when I know I’ll have lots of time to let the soup simmer for several hours.
I love my slow cooker, but this really isn’t a slow cooker-friendly soup; it’s really thick, and needs hours of simmering time- and frequent stirring, so that the potatoes don’t scorch on the bottom of the stock pan.
Cold, winter days when my kids and I are at home doing school- that’s an ideal day for this soup.
If you decide to try it in the slow cooker, let me know!
For added nutrients and flavor, I typically buy organic produce at Costco.
You can also use frozen produce, and dried onions and garlic. (Be sure and check out my time-saving hacks in the recipe area below.)
Opting for an organic chicken bone broth will add a lot of nourishment to this comforting soup, as well.
I sometimes make my own chicken bone broth, but am also happy with the “Sipping Chicken Bone Broth” from Costco.
I hope you enjoy this yummy potato soup!
For your convenience, the printable recipe is included below.
Please hit a “share” button to save it to your favorite Pinterest board or share it with your friends.
Thanks for spreading the whole food goodness!
HomeStyle Creamy Potato Soup
- large stock pot
- 2 to 3 quarts chicken bone broth
- 1 lb gold potatoes peeled and coarsely chopped
- 1 cup carrots finely chopped
- 1 sweet onion coarsely chopped
- 2 stalks celery finely sliced
- 6 to 8 cloves garlic minced
- 2 to 3 tsp dried or fresh rosemary
- 1 12 oz carton condensed cream of mushroom soup
- 2 to 3 cups cooked ham
- 8 oz sharp cheddar cheese
- 1 cup sour cream
- salt and pepper to taste
- Bring two quarts, plus one quart of water, to a boil in a large soup pot. Add potatoes and simmer, uncovered, until the potatoes are soft (about thirty minutes).
- With a potato masher or large whisk, mash potatoes. I like to leave about half of the potatoes in course chunks; mash them as much as you like. The more you mash, the more creamy your soup will be; the less you mash, the more "chunky" the soup will be.
- Add the chopped carrots, onions, celery, garlic, rosemary, cream of mushroom soup and cooked ham. (You may use fried bacon, broken into small pieces, instead of ham.) Stir. Add additional broth, if necessary, and salt and pepper to taste.
- Cover and simmer for an hour or more, stirring occasionally. After an hour, check to see how tender the vegetables are. Add more broth, if needed.
- Once the carrots, celery and onions are cooked down and very tender, add sharp cheddar and sour cream. Gently stir.
- Simmer and stir for an additional thirty minutes, until the cheese is completely melted and the soup is very creamy.
- The soup is ready to eat once all the vegetables have cooked down. My favorite way to make this soup extra savory is to let it simmer, over very low heat, for an additional two or three hours. I keep a close eye on the pot, stir frequently, and add broth as needed (don't let the potatoes scorch on the bottom on the pan!).
- Once the soup is as creamy and savory as you like, ladle it into bowls and let it cool for about ten minutes. Garnish with fresh or dried parsley. Serve to your family with homemade bread, or buttered toast. Enjoy!