Warm your body with a hearty bowl of homemade potato soup. Made with perfectly cooked potatoes, carrots and more, this soup recipe is bound to become a favorite!
When cooler weather hits, my go-to is a warm, thick bowl of soup more often than not. I love how simple they can be to make, but how long I can eat on a big pot. It makes saving on groceries a snap. This creamy homemade potato soup is one of my favorites when fall and winter temperatures hit.
I love that you can garnish it however you want. I use shredded cheddar but I have also been known to add a bit of sour cream or a bit of heavy cream to make it even creamier. It’s your kitchen so take the recipe and make it yours!
When I make this potato soup recipe, I use a heavy bottom pot so that the heat distributes better than with a thinner bottom pot. You’ll also want to cover your soup while it is simmering so make sure your pot has a tight fitting lid.
What Ingredients Are in Potato Soup?
This yummy potato soup is packed with nutritious ingredients. Cream cheese, chicken broth, carrots, celery and more give it a flavor that will keep you coming back for more. Plus, its so simple to make!
Can You Freeze Potato Soup?
Yes! I do every time I make it! Since this homemade potato soup doesn’t have any milk or cream in it, it freezes so well! To freeze, allow it to cool completely. I love to use these individual soup molds to freeze in single servings, but any air tight container will work. To use your frozen soup, simply allow it to thaw or warm it on the stove over medium/low heat.
Homemade Potato Soup
Ingredients
- 2 32 oz chicken broth
- 2 8 oz cream cheese cubed
- 32 oz frozen hash brown potatoes
- 1-1/2 C ham chopped
- 1 C carrots chopped
- ½ C celery chopped
- 1 small onion chopped
- 2 Tbsp garlic
- 1 Tbsp. dried dill weed
- 1 tsp. salt
- ½ tsp. pepper
- Cheddar Cheese Shredded, Optional
Instructions
- In a large cooking pot, add all ingredients.2 32 oz chicken broth, 2 8 oz cream cheese, 32 oz frozen hash brown potatoes, 1-1/2 C ham, 1 C carrots, 1/2 C celery, 1 small onion, 2 Tbsp garlic, 1 Tbsp. dried dill weed, 1 tsp. salt, 1/2 tsp. pepper
- Heat on medium high heat stirring frequently until you get a rolling boil.
- As the mixture begins to boil, continue to stir until cream cheese is melted and mixed in.
- Once cream cheese is melted, reduce heat to simmer and cover.
- Simmer for 25-30 minutes or until carrots and potatoes are cooked and tender.
- Garnish with shredded cheddar if desiredCheddar Cheese
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