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Creamy Potato Soup


In some parts of the world, like the United States, February is “National Potato and Sweet Potato Month!” If you love mashed potatoes as much as we do, then this is the potato soup recipe for you.

I have to admit, while I love potatoes, there are certain foods made from potatoes that I will note eat – namely, hash browns, potato salad and yes, potato soup. My opinion about potato soup changed today.

Many dietitians will say that this soup is probably not a good choice if you are trying to lose weight. Far be it for me to disagree with them. However, I do believe if you substitute some key ingredients containing fewer calories or if you save this delicious treat for a special “cheat” meal, on special occasions, then you will not likely betray your diet.

This soup is like eating a rich and velvety bowl of warm mash potatoes. Because of the salted pork in the recipe and other vegetables, there is no need for any other side dishes. It’s perfect for a cold winter weekend. Getting your children to eat it and enjoy as much as you do is a plus! So go ahead and try it for yourself and let us know what you think!


Measurement Conversion Chart

  • 5 medium potatoes
  • 8 small mushrooms, white (raw)
  • 3 medium carrots (raw)
  • 2 slices of bacon (raw)
  • 1 red onion
  • 1 leek
  • 1 shallot (raw), chopped
  • 1 garlic clove, chopped
  • 1 green onion, chopped
  • 1/8 teaspoon spicy paprika
  • 5 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Pinch salt and pepper to taste
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1 tablespoon butter
  • 1 tablespoon, crème fraîche or fresh cream
  • Spring of basil
  • Spring of coriander
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring chicken stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
  2. Finely chop potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms.
  3. Heat butter in a pan, and add chop vegetables. Cook for about 2 minutes until tender. Then, remove from the heat.
  4. Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 1 hour.
  5. Near the end of cook time (ten minutes), remove the bay leaves and add coriander and basil to the soup.
  6. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
  7. Add milk and cream to the mixture in the blender. Blend to desired consistency.
  8. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  9. Finish off with the final sprig of parsley and serve in a bowl.

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