The Best Potato Soup Recipe Ever
So it’s not exactly soup weather yet, but you definitely want to make the best potato soup recipe ever! Do you like Panera’s potato soup? Forget it. This is way better!
Approximately 4 Russet potatoes
4 cups chicken broth*
8 oz package cream cheese
1 small onion
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp cayenne pepper
*The chicken broth greatly affects the flavor of the soup. If all you have is bullion that’s OK but it tastes best with homemade broth if you have it, or an MSG-free, low sodium broth from a carton if not.
- Peel, rinse and cut 4 cups potatoes into bite size pieces. This is usually about 4 potatoes for me but it may vary based on the size of your potatoes.
- Finely chop the onion. (Note: my family doesn’t like onions but the soup loses its bite without it. I put the onion in the food processor until it is just mush and no one complains!)
- Add all ingredients except the cream cheese to a pot and heat on medium.
- Leave the heat on medium (it will begin to boil) until the potatoes are tender, stirring occasionally. This takes about 45 minutes for me but will vary.
- Smash a few of the potatoes against the side of the pot with the back of your spoon.
- Turn the heat to low and add the cream cheese. Stir and break up the cream cheese to incorporate it. This takes time! Be patient and don’t turn up the heat (it will almost curdle if you do). You may get worried as it looks clumpy and gross – see my pictures below, it will be perfect if you take your time!
- Top with crumbled bacon and shredded cheddar.
If you try the best potato soup recipe ever, let me know what you think!