Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup, yes, please!
WHAT KIND OF POTATOES ARE BEST FOR POTATO SOUP?
I chose to use russet potatoes for my potato soup for a few reasons. They mash easily and are a bit starchier than other potato varieties, which helps make a nice thick soup. Youkon Gold, which are slightly starchy and slightly waxy and hold their shape better, so they are a good option if you like your soup to be more on the chunky-soupy side rather than thick and velvety.
The soup uses ingredients you most likely already have at home and can be made so quickly, great for busy evenings.
1 Tablespoon butter
1 medium onion,, diced
3 cloves garlic,, minced
3 cups chicken broth
1 can/box cream of chicken soup, (I prefer Pacific Foods brand)
7-8 medium sized russet potatoes,, peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
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