Potato soup is easy once you know the trick for getting the base nice and creamy. Let me share the secret to a perfectly creamy potato soup that I’ve learned from making this recipe for over 15 years!
A million years ago (when I was in high school) I used to work in a little coffee and sandwich shop in my home town.
It was this sweet little place backing up to a river and some tall trees. There was a wooden deck that overlooked the river where you could sit and read while you drank your coffee…
My co-workers were crazy, and so was the owner. We spent slow afternoons making up new drinks like “Thunder Thighs” milkshakes and “Peanut Butter Icing” lattes. We had espresso drinking contests and kept a logbook of all the funny things our customers said.
I met my husband there. Turned him down on date requests four times before giving in… and falling madly in love.
I foamed more milk than I can begin to calculate and made a thousand batches of potato soup.
The work was hot, the hours were long, and it was killer for my back… and I can honestly say it was top 3 in my list of all time favorite jobs.
This recipe is loosely based on the recipe I used to make all those years ago. It’s shifted over time, gotten easier and (in my opinion) even more delicious than the already amazing recipe that brought this one to life!
The ingredients are simple, but there’s one little thing that really makes this soup.
It does take just a little bit of patience, but when you are eating the creamy and smooth results, you’ll know it was totally worth the effort.
The Secret to Perfect Easy and Creamy Potato Soup
Melt the butter on medium-low. Once it’s completely melted, add the flour.
Now here’s the trick
With the heat ON LOW add the milk ONE TABLESPOON at a time. Slowly mix the milk into the butter and flour. It will thicken (a lot) as you add the milk… that’s what you want!
Once it’s thoroughly mixed, add another tablespoon of milk and mix until smooth.
Continue in this manner until the mixture starts to get soupy. At that point you can dump in the rest of the milk without an issue.
Let this cook on low for about 45 minutes, stirring occasionally to prevent burning. Trust me, burning potato soup doesn’t turn out well for anyone… ask me how I know!
After about 45 minutes add the rest of the ingredients and continue cooking for about 45 additional minutes.
Note: This is a fabulous way to use canned potatoes! Just drain the water out and pour the already cooked potatoes into the milk mix!
Drop biscuits go really well with this soup and are oven ready in just 5 minutes!
- 1 Cup of butter
- 1 Cup flour
- 1 Gallon milk of your choice
- 3 Pounds cooked and cooled potatoes - Cut into cubes
- 1/2 Pound of cooked and chopped bacon
- 1 lb Grated cheese of your choice (I use a sharp raw cheddar cheese)
- Salt and Pepper to taste
- 1/2 Cup chopped green onions
- 1 Cup sour cream
- Over medium-low heat, melt butter in large soup pan.
- Reduce heat to low and add flour. Mix until smooth.
- One tablespoon at a time add milk. Mix thoroughly after each addition of milk, making sure that mix is completely smooth before adding more milk.
- Once mix reaches a "soupy" consistency, add remaining milk and stir briefly.
- Allow to cook over low heat for 45 minutes, stirring occasionally to prevent burning.
- Add remaining ingredients and cook for an additional 45 minutes or until thickened.
- This soup is even better the next day, so if you are able, make it one day in advance.