Broke Girl Creamy Potato Soup is the recipe I turn to when the pantry is bare, I’m too lazy to make a trip to the grocery, or I’ve spent my grocery budget for the month! It tastes beyond the sum of its parts! There’s potato soup, and then there’s potato soup with layers of flavor! This is the latter! It’s rich with aromatics such as onion and garlic. But elevated with notes of pepper and anise from caraway seeds and a wine-laced tang from dijon mustard to add some zip. A few sprigs of fresh thyme and a bit of cream cheese complete the recipe. And just for fun, I garnish the bowls of potato soup with some crushed crunchy potato chips! This is a welcome recipe during the gray, blustery days of winter. It’s hearty, rich, nourishing, and filling!
Here’s what you’ll need to make Creamy Potato Soup
- Russet Potatoes- Yukon Golds work as well. I prefer the Russets as the soup is thicker in consistency when using them.
- Vegetable Broth- you can substitute chicken broth if you don’t follow a vegetarian diet.
- Dijon Mustard
- Caraway Seeds- If you aren’t a fan of caraway, which has a peppery, mild licorice flavor, substitute it with dried dill. Start with 1/2 teaspoon. Add more at the end of the cooking time if you like. Jeff hates anything licorice flavored but he loves this soup with the caraway!
- A few sprigs of fresh Thyme.
- If you have a shallot, dice it and add it. If you don’t, no worries! I have a bunch of shallots left from the holidays and on a whim added some to the recipe. It was a wonderful addition. but, not necessary.
- Cream Cheese- I use full-fat cream cheese in my recipes. I haven’t tested this recipe using the low-fat variety so I’m not sure how it will hold up in the recipe.
- The potato chip garnish is a fun way to use up the bottom of the bag that seems to linger in the pantry. I just can’t bring myself to throw chips in any form out! I love potato chips sooooooo much! When the bag is nothing but crumbs, I start looking for ways to use them in recipes.
If you’re crunched for time
- If you need dinner on the table, like yesterday, dice the potatoes smaller than what you see in the image below. The smaller vegetables are diced, the faster they will cook!
- Also, the choice to peel the potatoes or not peel them is completely up to you. I like the rustic quality and the additional fiber it adds to the soup. But, if you’re not a fan of the texture feel free to peel them! Doing so will add a few minutes onto the prep time.
- I use an immersion blender to save time when pureeing soups. I puree the soup or sauce directly in the cooking vessel. Otherwise, you will need to puree the soup in batches using a blender. Never fill the blender more than halfway full with hot liquids when processing. It’s best to drape a towel over the blender cap as well!
After a season filled with cocktails, cookies, and bubbling cheesy gratins, nothing makes me happier than a big bowl of creamy potato soup. It’s good to get back into consuming some veggie-heavy meals. And even better to save some money while we’re at it! If you are interested in another delicious soup recipe Instant Pot Potato & Wild Rice Soup is a favorite in our house. If you have any questions about any of my recipes, feel free to leave a comment below or shoot me an email! Sign up via the subscribe box if you would like to receive my recipes each time I publish a new one! I’ll be back soon with another delicious bite! Until next time! Xo~HeidiPrint
Broke Girl Creamy Potato Soup! A hearty recipe that’s ready in less than forty-five minutes! A belly-warming budget-friendly recipe that’s perfect for those weeks the rent is due, or the pantry is bare!
2 Tablespoons butter
1 large onion, chopped
1 shallot, minced, optional but lovely
2 garlic cloves, minced
Four medium-sized russet potatoes, diced
1 teaspoon caraway seeds
1 Tablespoon fresh thyme leaves
1 teaspoon dijon mustard
1/2 teaspoon sea salt, plus more to taste
black pepper, to taste
4–5 cups vegetable broth
4 ounces full-fat cream cheese, at room temperature and cubed
a few handfuls of crushed potato chips for garnishing, if desired
- Melt the butter in a large pot over medium heat. When the butter is hot, add the diced onion and the minced shallot if you are using it—season with a tiny pinch of sea salt. Cook until translucent, about 5-6 minutes.
- Add the garlic saute with onion for one minute.
- Add the diced potatoes, 1/2 teaspoon sea salt, dijon mustard, thyme, caraway seeds, black pepper, and 4 cups of vegetable stock.
- Raise the heat to high. Place the lid on the pot. Bring the soup to a boil. Lower the heat to a simmer. Simmer for 20-25 minutes, stirring occasionally.
- When the potatoes are tender, remove the pan from the heat. Add the cubed room temperature cream cheese. Stir until the cheese is melted.
- Now it’s time to puree the soup! Use either an immersion blender or puree in batches until smooth in a blender.
- Place the pan over medium-low heat to warm thoroughly.
- Stir in the remaining vegetable broth if you like your soup a bit thinner.
- Ladle the soup into bowls. Garnish with crushed potato chips, if desired.
- If you’re in a hurry to get dinner on the table, the smaller the potatoes are diced, the faster they will cook!
- If you like your soup not as thick as I do, use the full 5 cups of vegetable stock.
- Yukon Golds will work in place of the Russet potatoes. The soup will be a thinner consistency.
- You can peel the potatoes if you prefer, adding a few minutes to the prep time.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Keywords: broke girl creamy potato soup, potato chips, cream cheese, potatoes