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4.50 from 4 votes

Homemade Potato Soup

Homemade Potato Soup Recipe - topped with sour cream, cheddar cheese and bacon this homemade recipe tastes better than Panera Bread's recipe!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: Homemade Potato Soup
Servings: 8 servings
Calories: 435kcal
Author: Lois

Equipment

Ingredients

  • 6 large russet potatoes; peeled and cut into ½ inch cubes
  • 3- 14 oz cans chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup shredded cheddar cheese
  • 1 - 2 Knorr Chicken Flavored Bouillon Cubes
  • Cooked crumbled bacon sour cream, chives; optional toppings.

Instructions

  • Peel the potatoes and cut the potatoes into ½ inch cubes.
  • Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
  • Bring to a boil and continue to cook until the potatoes are fork tender.
  • Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
  • Slowly add the 1 cup heavy cream or half and half.
  • Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
  • Add the 1 cup shredded cheddar cheese.
  • Continue to simmer until the soup has thickened.
  • Taste and season with salt and pepper if necessary.
  • Garnish with sour cream, crumbled bacon and chives.

Notes

  • If you find the soup is not thickening up as much as you would like, make a slurry using either flour or cornstarch:
  1. In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot.
  2. Then whisk this slurry into the soup while it is cooking.
  3. The soup will thicken nicely in a few minutes.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 50g | Protein: 16g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 814mg | Fiber: 5g | Sugar: 4g