Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this Potatoes soup this afternoon using homemade turkey stock. It was so easy and really good! I put the potato skins under the broiler with some cheese on them and served as a side with the soup. I will definitely make again.
Yummy. When potatoes are done cooking and cooling I peel them. Cut the skins into slices. Fry in the extra bacon grease. Drain on paper towel. Put on top of soup with the cheese, bacon and chives.
Looking to do something with baked potatoes we have left over at the restaurant. This recipe tastes great. What is the shelf life of this soup?
Hi Leonard, hmm, good question. I would say no more than 5 days.
I just made this and it was absolutely perfect as is!
This sounds delicious except I don’t eat bacon. Would butter work instead?
Hi Alicia, you could try butter, or turkey sausage/bacon.
Thank you. I think I will try this soon. Sounds delicious.
This soup is amazing! Easy to do as welll!!!! I used vegetable stock and light cream, along with Trader Joe’s 21 seasoning salute!!!! Heavenly!!!
LOVE this soup! I use yellow potatoes because they are creamier than russets. I also keep a couple to the side, dice them with the skins on, and add them to the blended soup at the end.
Still getting requests for this from the family in the middle of summer. I use pancetta instead of bacon just beacause I usually have some on hand. Super recipe!!
Can I make this soup the night before and then reheat it in a crockpot?
yes, you can . It may even taste better the next day like when you make soup and hot dish.
The next day after all things marry together creates an even better taste.
I made this last night and it was heaven! Very easy to do and amazing flavor. I used low sodium stock, so I did add a bit more salt and pepper. Just kept tasting until it was right…. Can’t wait for lunch leftovers today!
I have Red Potatoes. What do you think of using those for this recipe?
Hi Janel, red potatoes aren’t as starchy as russets so don’t break down as well. That said, if you are going to blend the soup anyway it probably won’t make a difference. If you make the soup with red potatoes, please let us know how it turns out for you!
Made it yesterday. Really good recipe. Only suggestion, dont pour 6 full cups of stock in with potatoes based on the size of your potatoes your soup might be too runny. Pour in maybe 4 cups and add rest after you blend the mixture if you think its too thick. I preferably like a thick potato soup. Also, i peeled and boiled my potatoes dont think the changed anything just speeding up prep time. You dont really need to add extra salt the stock is salty enough.
This is a wonderful recipe, my daughter (6) and I absolutely loved every spoonful. It is like eating pure LOVE.
Sometimes the salt shaker isn’t quite enough for potato soup, it soaks it right up. I have found that chicken bullion can add just the right touch.
Must try this soon…looks delicious! BTW, we often bake our potatoes using the oil & salt method. Coating the scrubbed potato with a mist of olive oil, then rolling in sea salt before baking. The potato is soooooo moist & fluffy inside when they are done. The skins get crispy, too!
Awesome flavor! Just made it and added a little cayenne…..great recipe!
I am loving the sound of this! Looking forward to making a dairy free version.
How well does this soup freeze? Have you thought about using Klondike Gold potatoes instead of russets?
I never use Russets unless I’m offering baked potatoes.
As for ‘Klondike Gold’s’, never heard of them till your mention. We have Yukon Golds, which are my favorite and always among my staples. I often make a White Chili Chicken with Yukon Golds and use them for all dishes requiring Potatoes.
I suspect the Klondike Golds are a derivative of Yukon Gold, but I could find no info of any kind, to source its origins. I’m suspicious that it is a marketing ploy.
My experience with any Potato, is that they don’t freeze well. We use to grow several acres of Potatoes, and in 1956 the market collapsed and we had 12’x12’x12′ stacks(tons) of fifty pound bagged potatoes that froze over the Winter, when they started thawing un the Spring, you would not believe the smell. Rivaled a rendering truck/plant for stink.
‘In 1953, Gary Johnston took over the potato development lab at the Ontario Agriculture College at the University of Guelph. In 1959 one of Johnston’s graduate students, a young man originally from Peru, told him of a small, rough, deep yellowed flesh potato that was grown by the indigenous communities in his home country. In Lima this potato variety is considered a delicacy due to its bright color and distinct flavor. After trying these Peruvian potatoes, Johnston started thinking about creating a variety that would have the same colour and flavor characteristics as these potatoes but would be larger in size and have a smoother shape similar to the potatoes being grown in the “Banana Belt”. In 1966 the development team made their first cross between a W5289-4 (2x cross between Yema de huevo and 2x Katahdin) and a Norgleam potato native to North Dakota. After the 66th cross that year, true seed was produced and the G6666 was created’…Yukon Gold > wiki
“The rest of the country is colder though. :-)”
Not in the Rogue and Applegate valley of Southern Oregon, we have 90* plus late Summer weather for the next ten days, at least. A little hot still to cook in my little country studio/house, so the crock pot, roasting, and soup production and trying out my new Crockpot casserole slow cooker will have to wait a few more weeks. Will build a screened outdoor kitchen for next year.
Elise, can this soup be frozen? I have never tried to freeze cooked potatoes as raw ones can’t be frozen without processing in a solution of who knows what.
Thanks for all your recipes.
Don’t discard the skins–stuff them with any leftovers you have in the fridge for baked potato skins–just like a restaurant appetizer! Or how about using the empty skins as bowls for this yummy soup??