Sandra This Paula Deen Easy Potato Soup is a creamy and simple recipe, which is made with potatoes and a block of cream cheese. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Paula Deen Easy Potato Soup Ingredients
- Olive oil
- 4 leeks, sliced, or 2 medium/large onions, diced
- 6 medium-sized potatoes, yielding about 6 cups diced potatoes
- 6 cups of broth (chicken or veggie)
- 1 (8oz) block of cream cheese, softened
- Salt & pepper
- Toppings of choice: bacon, scallions, cheese etc.
How To Make Paula Deen Easy Potato Soup
- Sauté the Aromatics: In a large Dutch oven or stock pot, heat a drizzle of olive oil over medium heat. Add the leeks or onions, season with salt and pepper, and cook until they are soft and just beginning to brown.
- Cook the Potatoes: Add the diced potatoes to the pot. Pour in just enough broth to cover them, reserving the rest for later. Bring the mixture to a boil and cook until the potatoes are tender (a fork should go through them easily).
- Create the Creamy Base: Using a slotted spoon, remove about one-third to one-half of the cooked potatoes and set them aside.
- Blend the Soup: Add the softened cream cheese in pieces to the pot. Use an immersion blender to purée the remaining potatoes and cream cheese with the broth until the soup is smooth.
- Finish and Simmer: Add the reserved potato chunks back into the soup. Stir in more of the reserved broth until the soup reaches your desired thickness. Season with more salt and pepper to taste and let it simmer for another 5-10 minutes.
- Serve: Serve the soup hot, topped with your favorite garnishes like grated cheese, scallions, or crispy bacon.
Recipe Tips
- How do I get a perfectly smooth soup? For the smoothest possible texture, make sure the potatoes are very tender before blending. An immersion blender is ideal, but you can also carefully transfer the soup in batches to a regular blender. Adding the cream cheese in small, softened pieces also helps it incorporate without lumps.
- Can I adjust the thickness of the soup? Yes, this soup is very adaptable. For a thicker, creamier soup, purée more of the potatoes. For a thinner, brothier soup, purée fewer potatoes and stir in more of the reserved broth at the end.
- What are the best potatoes to use? Starchy potatoes like Russets or Idaho potatoes are great for creating a creamy, thick base when blended. Waxy potatoes like Yukon Golds will also work well and will hold their shape nicely if you prefer more distinct chunks.
- What’s the best way to clean leeks? Leeks can have a lot of grit and sand between their layers. The best way to clean them is to slice them first, then place them in a bowl of cold water and swish them around. The grit will sink to the bottom.
What To Serve With Easy Potato Soup
This hearty and comforting soup is a meal in itself, especially with toppings. It’s also great with:
- A crusty baguette or sourdough bread for dipping
- A simple green salad with a vinaigrette
- A classic grilled cheese sandwich
How To Store Easy Potato Soup
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Freeze: This soup freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator and reheat gently on the stovetop, adding a splash of broth or milk to loosen it.
Easy Potato Soup Nutrition Facts
- Calories: 320 kcal
- Protein: 8g
- Fat: 18g
- Carbohydrates: 35g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can substitute the cream cheese with a dairy-free cream cheese alternative and use olive oil for sautéing to make a dairy-free version. The texture may be slightly different.
Absolutely. Carefully transfer the hot soup in batches to a regular blender. It’s important not to overfill the blender and to leave the lid’s vent open, covering it with a folded kitchen towel to allow steam to escape safely.
Yes, this is a great base for other vegetables. You could sauté some chopped celery and carrots along with the onions for a more traditional mirepoix base.
Paula Deen Easy Potato Soup Recipe
Description
An incredibly easy and creamy potato soup made with leeks or onions and blended with cream cheese for a rich, velvety texture.
Ingredients
Instructions
- Heat olive oil in a large Dutch oven. Sauté the leeks or onions with salt and pepper until soft.
- Add the diced potatoes and enough broth to just cover them.
- Bring to a boil and cook until the potatoes are fork-tender.
- Remove about half of the potato chunks with a slotted spoon and set aside.
- Add the softened cream cheese to the pot and use an immersion blender to purée the soup until smooth.
- Stir the reserved potato chunks back into the soup. Add more broth if needed to reach your desired consistency.
- Simmer for 5-10 minutes, adjust seasoning, and serve hot with your favorite toppings.
Notes
- Adaptable Texture: For a perfectly smooth soup, blend all the potatoes. For a chunkier soup, blend less.
- Leek Cleaning: If using leeks, be sure to wash them thoroughly to remove any grit.
- Don’t Boil Cream Cheese: Add the cream cheese after the initial boil and blend on a lower heat to prevent it from separating.
- Toppings are Key: This soup is a perfect canvas for toppings like crispy bacon, shredded cheddar, and fresh chives.
