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Home » Recipe » One Pot Recipes » Quick Creamy Potato Soup recipe

Quick Creamy Potato Soup recipe

Last Modified: October 21, 2024 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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quick creamy potato soup recipe

This week's recipe is great for a cool fall weeknight meal. I made it recently during the week.  It really didn't take long at all and the kids loved it.  I cooked extra potatoes to make another recipe as well. You can do the same thing.  Next week, I will share the Quick Potato Skins recipe. Come back and check it out.

Ingredients

4 large baked potato (Russet) - you will only be used the potato pulp

3 tablespoon of green onions (scallions) sliced

⅓ cup butter

⅓ cup all-purpose flour

½ teaspoon Dill (dried)

¼ teaspoon salt for the dish

¼ teaspoon pepper

4 cups of 2 % milk

1 cup of shredded American cheese

For Topping:

3 tablespoon green onions (scallions) sliced

5 slices bacon (cooked and crumbled)

3 tablespoon of Shredded cheese

Instructions

  1. Clean the potatoes. Peirce the potatoes with a fork. Then, roll them in some salt 1 teaspoon of salt. Not all of it will stick.

  2. Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife.  If the knife goes through, you are done. If they don't add another 5 minutes until done.

  3. Then let cool and cut them open long ways. Scoop out the center and put in a bowl and set aside. Note: Place the potato skins aside and use them for another meal.

  4. In a large saucepan, add butter to the pan with the 3 tablespoon of green onions (scallions) sliced scallions for 3 minutes then stir in flour, dill, salt, and pepper.

  5. Add the 4 cups of milk and cook and stir until thick and bubbly. Cook for 1 more minute.

  6. Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.

  7. Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.

Here is the finished dish, what do you think?

quick creamy potato soup recipe

quick creamy potato soup recipe

quick creamy potato soup recipe

quick creamy potato soup recipe

Here's the video: Sorry, the text goes a little fast.

Check out the printable recipe here.

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quick creamy potato soup recipe

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  • Author: Sabrina M Quairoli
  • Total Time: 50 minutes
  • Yield: 6
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Description

Easy cream of potato soup with russet potatoes. 


Ingredients

  • 4 large baked potato (Russet) - you will only be used the potato pulp
  • 3 TBSP of green onions (scallions) sliced
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • ½ tsp Dill (dried)
  • ¼ tsp salt for the dish
  • ¼ tsp pepper
  • 4 cups of 2 % milk
  • 1 cup of shredded American cheese
  • For Topping: 3 tablespoon green onions (scallions) sliced, 5 slices bacon (cooked and crumbled), and 3 tablespoon of Shredded cheese

Instructions

  1. Clean the potatoes—Peirce the potatoes with a fork. Then, roll them in some salt 1 teaspoon of salt. Not all of it will stick.
  2. Place them on a microwaveable plate in the microwave for 20 minutes for all 4 potatoes. Check for doneness by poking it with a knife. If the knife goes through, you are done. If they don't, add another 5 minutes until done.
  3. Then let cool and cut them open longways. Scoop out the center and put it in a bowl, and set aside. Note: Place the potato skins aside and use them for another meal.
  4. In a large saucepan, add butter to the pan with the 3 tablespoon of green onions (scallions) sliced scallions for 3 minutes, then stir in flour, dill, salt, and pepper.
  5. Add the 4 cups of milk and cook and stir until thick and bubbly—Cook for 1 more minute.
  6. Add potato pulp and 1 cup of shredded cheese and stir until the cheese melts.
  7. Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.

Notes

Serve immediately and garnish with a little bit of shredded cheese, scallions, and bacon.

  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: soup
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 small bowl
  • Calories: 414.24 kcal
  • Sugar: 10.28 g
  • Sodium: 247.5 mg
  • Fat: 16.01 g
  • Saturated Fat: 9.61 g
  • Trans Fat: 0.56 g
  • Carbohydrates: 56.77 g
  • Fiber: 5.72 g
  • Protein: 12.38 g
  • Cholesterol: 44.7 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

FOR LEFTOVER SOUP: If you have leftovers of this soup recipe, you can make potato pancakes. Check out that recipe in a few weeks.

NEXT Week's recipe: Easy Potato Skins for a fun weeknight meal using the potato skins from this recipe.


Please note these are affiliate links through Amazon (Affiliate Link), and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.

(Visited 1,199 times, 2 visits today)

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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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  1. Susan cooper says

    October 04, 2016 at 4:34 pm

    Iooks fantastic! I too have a potato soup recipe - albeit a bit more rustic 🙂

    Reply
Sabrina owner of Sabrina's Organizing and Admin Services

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