Looking for a potato soup recipe that doesn’t take all day to make and is easy enough for beginner cooks? I made this super creamy potato and corn chowder-style soup last week that you’ll just love!
If you read my yummy ziti recipe, you may recall that I’m really trying to stretch my food money as far as possible so that we don’t blow our food budget within the first two weeks of the month. That means less convenience food and more cooking actual meals.
You may also recall the many, many times that I’ve said I’m no Master Chef! I am very new to following recipes and cooking things that require more than three ingredients. Up until about a month ago, I had about three recipes that I knew how to make, and the rest of our meals came entirely from a box in one form or another (be it a box of mac & cheese or a frozen dinner).
Now, I’m up to about ten recipes and counting! For those who’ve spent their entire lives whipping up gourmet meals, that may not sound like a big deal, but for a girl who spent her life avoiding cooking, it’s outstanding!
Back to the recipe: I really wanted to make potato soup. My son’s dad (I never know what to call him, since we’re not technically divorced, but not together) used to make this amazing potato & corn chowder-style soup for me, but I never got the recipe. So I went in search of something that sounded familiar.
I found a zillion potato soup recipes, but they were all missing some element of the one I had in mind. A few came close, but they were slow cooker recipes, and my day isn’t structured in a way that makes it easy for me to start dinner before noon.
Then I came across this recipe on Sugar Spun Run. It was extremely close to what I wanted and easy enough to adapt to my needs. Check it out, then use the printer-friendly version at the end of this post to save it for later!
Easy Creamy Potato Soup Recipe
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- 3 lbs potatoes (I used plain old white, but you can get fancy and use gold or red), cut up into very small chunks, no bigger than about half an inch.
- 1 can of yellow corn
- 1/3 cup of flour (regular all-purpose)
- 3 minced garlic cloves OR about two tablespoons of minced garlic from a jar
- 1 teaspoon salt
- Optional: shredded cheddar cheese
- Optional: Cajun Seasoning (see below in “tips” for my recommendation)
- Optional: Sour Cream
The original recipe also called for 1 medium chopped onion. I didn’t have an onion on hand so I skipped it and it was fine.
How to make it:
- Skin and chop your potatoes, then set aside.
- Break out a large soup pot (people call it a Dutch Oven, I have ZERO idea what that is, I just use a big pot).
- Throw in the butter, let it melt, then add in the garlic and saute for about a minute over medium heat.
- Toss in the flour and whisk it around a bit until it’s all mixed in with the garlic and butter.
- Add the potatoes, corn, milk, cream, salt, and pepper. Stir it all up.
- Cook over medium heat for about 25 minutes. It’s done when the potatoes are nice and tender.
- Top with Cajun spices, cheddar cheese, and/or sour cream.
I don’t really know how you determine how many servings something makes, but it was enough for three people to eat two bowls each one night, then a bowl each the next day, and we still had some left over. So ten?
- A Cajun Life sent me some of their best-sellers to try out, and I used their All Purpose Cajun Seasoning. It’s full of yummy flavor. Highly recommended! I’m going to try their chicken rub next week, I’ll let you know how that turns out. It does have salt in it, so I used less in the actual recipe.
- If you opt to skip the Cajun seasoning, you may want to add a smidge more salt and pepper. Taste it first, though. I don’t like a lot of salt in my food.
- Most potato soup recipes call for bacon. I don’t eat pork, so I just leave it out. If you opt to add it in, cook until crisp then add it in to the pot before the garlic. I suppose you could use turkey bacon in place of the pork, but it just seems like too much extra work. Sometimes I throw fake bacon bits on top. Depends on my mood.
That’s about it! This super easy potato soup recipe came out exactly how I wanted it to! I am really pleased, and I hope you will be, too!
Creamy Potato Soup
- 3 lbs potatoes white or gold work best
- 1 can yellow corn
- 3 tbsp butter
- 1/3 cup flour
- 3 minced garlic cloves
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 tsp salt
- 1 tsp black epper
- shredded cheddar cheese Optional
- Cajun seasoning Optional
- Sour Cream Optional
- Skin and chop your potatoes, then set aside.Break out a large soup pot (people call it a Dutch Oven, I have ZERO idea what that is, I just use a big pot).Throw in the butter, let it melt, then add in the garlic and saute for about a minute over medium heat.Toss in the flour and whisk it around a bit until it’s all mixed in with the garlic and butter.Add the potatoes, corn, milk, cream, salt, and pepper. Stir it all up.Cook over medium heat for about 25 minutes. It’s done when the potatoes are nice and tender.Top with Cajun spices, cheddar cheese, and/or sour cream.
Do you have any favorite recipes that are easy enough for beginners? Tell me all about them!