Nana’s Creamy Potato Soup Recipe
Nana’s Potato Soup Recipe
My mom, AKA Nana, is a great cook by all general standards. She instinctually knows how to do the little things that make the biggest impact in flavor and texture.
However, she is decidedly a goddess when it comes to the foods she made us most often growing up.
According to our family, our neighbors, and anyone who has ever tasted her signature dishes, Nana’s recipes are always the best, hands down.
The dinners Nana perfected over the years are inexpensive to make, yet feed a crowd, and most importantly are comforting and delicious.
Nana regularly fed our family of seven (plus a handful of stragglers) on:
- Sunday Pot Roast
- Chicken and Rice
- Classic Beef Stew
- Navy Bean Ham Bone Soup
- Burgers or BBQ Chicken with her Famous Potato Salad
- And of course, Creamy Potato Soup
Therefore, it only makes sense that I finish sharing mom’s most-made best-loved recipes with the dish I think I most associate with her.
The BEST Creamy Potato Soup Recipe
Nana started cooking at an early age, and is now in her eighties. That means, she’s been making her Creamy Potato Soup Recipe for over 70 years.
SEVENTY YEARS, guys.
Through decades of tweaking, she has turned this humble potato soup recipe into a masterpiece.
Nana’s EPIC Creamy Potato Soup has it all…
- The perfect rustic creamy potato soup texture with a devilish silky finish.
- A pop of herby essence from garlic and rosemary.
- Depth of flavor, from a base of sauteed onions and celery, plus bouillon.
- And a luxurious balance of tangy and nutty notes, from the addition of sour cream and parmesan cheese.
Of course, Nana doesn’t have an actual recipe. She just makes her potato soup from memory.
Yet after years of watching her, asking questions, and practicing her method, I finally have a “best” potato soup recipe to share with you.
What Do You Add To Potato Soup For Flavor?
Although Potato soup is simple in flavor and concept, there are ways (as Nana has keenly discovered) to make it better than average.
Nana’s version is rich and zesty. It offers complexity, even though the main ingredients are just potatoes, onions, and celery.
What Are Nana’s Potato Soup Secrets?
Although some people like to make potato soup with new potatoes (waxy potatoes) Nana says you get the best texture from starchy potatoes like russets or Yukon Gold.
Starchy potatoes break down as they cook, thickening the soup base, whereas waxy potatoes hold their shape and leave the broth watery.
Chicken Base or Bouillon
Instead of adding just water or broth to the potato soup. Nana says adding chicken base paste or chicken bouillon to the soup gives it an intensified flavor.
If you prefer a vegetarian potato soup recipe, you can easily swap the chicken base or bouillon with a vegetable base or bouillon.
It should be stated, you do not have to add herbs to potato soup… But it’s a mistake to leave them out!
Because potatoes have such a mild flavor, herbs act as a springboard to boost the overall flavor of the soup.
You can add any herb you like to potato soup. However, we love the simple combination of garlic and rosemary.
Many potato soup recipes call for milk or heavy cream to be added at the end. Some vegan versions even include coconut milk.
Yet Nana says a combination of sour cream and parmesan cheese provides the perfect level of richness, silkiness, and balance of flavors.
You get a sharp salty note from the parmesan and a delicate creamy twang from the sour cream. Together, they provide a brilliant undertone to this hearty soup.
Best Potato Soup Recipe Ingredients
Most of the ingredients needed are kitchen staples you may already have in your refrigerator or pantry. Creating the best flavor is all about using the right amount of each ingredient!
- Chicken (or Vegetable) Base or Bouillon
- Dried Rosemary
- Sour Cream
- Parmesan Cheese
How To Make Potato Soup From Scratch
Nana’s best potato soup is so appealing, you won’t believe how easy it is to make.
- Chop – Chop all the produce. Put the potato chunks in cold water to keep them from browning.
- Sauté – Sizzle the aromatic vegetables in butter to soften and sweeten.
- Simmer – Dump the potatoes into the pot, with rosemary, bouillon, and water. Simmer until the potatoes are very soft.
- Smash – Partially mash the potatoes to thicken the soup.
- Stir – Mix in the sour cream and parmesan cheese to offer richness to the flavor.
Get the Full (Printable) Creamy Potato Soup Recipe Below!
Slow Cooker Potato Soup?
Why yes! You can make this recipe in a crock pot.
Be sure to sauté the aromatics on the stovetop to soften and sweeten. This step cannot be replicated in a slow cooker.
Then add the potatoes, water, bouillon, and rosemary to the crock.
Slow cook on low for 6-8 hours, or on high or 3-4 hours.
Then mash a little, and stir in the dairy.
Easy Potato Soup FAQ
What Potatoes Are Best For Potato Soup?
Starchy potatoes, like Russets and Yukon Gold, are best for potato soup because the break down as they cook and make the soup base thick.
Waxy potatoes, like new potatoes, hold their shape too well to thicken the broth.
How Do You Make Potato Soup Thicker?
If you use starchy potatoes, Potato Soup thickens on its own as it cooks. The best way to thicken Potato Soup, even more, is to mash some of the potatoes and stir in some sour cream.
You do not need to add flour or cornstarch for thickening.
Is Potato Soup Gluten-Free?
This version is! Double-check the chicken base or bouillon you buy to be sure… Most brands are gluten-free, but its best to check.
How Long Does Potato Soup Last?
Potato Soup leftovers will last in the refrigerator for up to one week. Store in an air-tight container and keep in the back of the fridge.
That makes this a fabulous Meal Prep Recipe!
Can You Freeze Potato Soup?
Yes! Store the soup in an air-tight container and freeze for up to 3 months.
When ready to use, thaw completely before reheating on the stovetop.
More Soup With Potato Recipes You Will Love
- Crock Pot Chicken Potato Soup
- Tomato Potato White Bean Soup
- Sausage and Kale Soup
- Polish Dill Pickle Soup
- Portuguese Caldo Verde Soup
- Creamy Cauliflower Soup
Nana’s Creamy Potato Soup Recipe
- 5 pounds Yukon Gold potatoes (or russets)
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 4-6 cloves garlic, minced
- 1/4 cup butter
- 3 tablespoons chicken base paste or bouillon powder (or vegetable bouillon for vegetarian)
- 1 teaspoon dried rosemary
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
- salt and pepper
- Chop the onion, celery, and garlic. Then peel the potatoes and cut them into 3/4 inch chunks. Place the potato chunks in a bowl of cold water so they don't brown.
- Place a large 7-8 quart pot over medium heat. Add the butter. Once melted, add the onions, celery and minced garlic. Sauté for 3-5 minutes to soften, stirring each minute.
- Drain off the water and add the potatoes to the pot. Add 8 cups fresh water, chicken base, and rosemary. Cover and simmer for 30 minutes, until the potatoes are fork-tender.
- Use a potato masher to gently mash approximately 1/3 of the potatoes. You want the soup base to be thick, but to still see plenty of chunks.
- Stir in the sour cream, grated parmesan cheese, and parsley. Taste, then salt and pepper as needed. Simmer another 5 minutes to thicken. Serve warm with an extra sprinkle of parmesan and parsley.
- Chop and sauté the veggies as directed in steps 1 and 2.
- Then move the sauteed vegetables to a large 6-8 quart slow cooker. Add the potatoes, bouillon, rosemary and 8 cups water.
- Slow cook on low for 6-8 hours, or on high for 3-4 hours.
- Mash the potatoes a little. Then stir in the sour cream, parmesan, and parsley.