Creamy Potato Soup

"If you love mashed potatoes as much as we do, then this is the potato soup recipe for you."
-- @simplysouperlicious
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  • Recipe Card
Prep time 45mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 1 pound cubed potatoes
  • 12 1/2 grams chopped leeks
  • 12 1/2 grams chopped red onion
  • 2 tablespoon balsamic vinegar
  • 2 pat butter
  • 1 pinch chopped cilantro
  • Handful chopped white mushrooms
  • 1 ounce creme fraiche
  • 1 cup milk
  • 1 clove chopped garlic
  • 2 slices raw bacon
  • pinch basil
  • pinches corriander
  • pinch sea salt
  • 5 cups chicken stock
  • black pepper


  • Step 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.

  • Step 2

    Finely chop potatoes, red onions, carrots, leeks, garlic, shallots, and mushrooms.

  • Step 3

    Heat butter in a pan, and add chop vegetables. Cook for about 2 minutes. Then, remove from the heat.

  • Step 4

    Add vegetable mixture from the pan to the boiling chicken stock and continue cooking on low heat for 1 hour.

  • Step 5

    Near the end of cook time (ten minutes), remove the bay leaves and add coriander and basil to the soup.

  • Step 6

    Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.

  • Step 7

    Add milk and cream to mixture in the blender. Blend to desire consistency.

  • Step 8

    Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

  • Step 9

    Finish off with the final sprig of cilantro and serve in a bowl.

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