The beauty of layering flavors in a way that lets you make this Creamy Potato Soup, a one-pot wonder in just about an hour lay in the perfect liquid to vegetable ratios. And blending it till completely smooth! Make it dairy-free if you need to, just sub olive oil for the butter and leave the cheese off the top.
The flavor build comes from cooking your potatoes in chicken stock and topping it with fresh green onions and prosciutto roses. I mean what's better in life than a warm bowl of potato soup topped with the best version of bacon in the world!? Not much if you ask me!
Making Prosciutto Roses.
To make the prosciutto roses, line a baking sheet with parchment or a reusable silicone baking liner and lay the prosciutto out in little round piles, like roses. Bake until crisp in a 350-degree oven until firm. This takes should take about 15 minutes or so.
They make a beautiful little topper for your soup as well as adding TONS of flavor and a great little crunch to the bowl. Just think of it as next-level bacon on a loaded baked potato, in soup form!
Making Creamy Potato Soup, without cream!
I cook pretty much exclusively with Yukon gold potatoes in my house, so that will be the base of this soup. They have a naturally buttery texture and flavor that I prefer.
Begin by dicing up a 3lb bag of Yukon gold potatoes. The size of the dice doesn't really matter, just try to make them all the same size as you cut. Doing this will allow them to cook at an even pace so you won't have any chunks of raw potato in your soup when you blend it.
I then sweat an onion and a few cloves of garlic in the bottom of a large pot with a stick of butter. This is where our creaminess will come from without the addition of milk or cream. Again, if you want this dairy-free, simply use a good quality olive oil.
Add in the potatoes and the chicken stock and simmer until the potatoes have softened and the broth has begun to thicken from the potato starches being released. Season with salt and pepper at this point and give the broth a taste and adjust until it tastes AMAZING!
Then the soup is ready to puree. Use a handheld blender for the
Always cover it with a kitchen towel if you use a standard blender.
Blend until completely smooth and little to no chunks are still visible. I do sometimes like a few potato chunks in the soup, if you want to guarantee this, take a scoop of potatoes out before you blend it.
Finishing the Soup
Don't forget about the toppings. This soup really shines when topped to the max! I love lots of green onions in it and the prosciutto roses send it over the top!
I even toasted up some andouille sausage I had left from another recipe one time and threw that in it. This is highly recommended. It added a really nice spice and complimented the creamy potato soup really nicely.
But feel free to top to your heart's content. Don't have white cheddar, use gouda, gruyere, or yellow cheddar. Bacon bits and a dollop of sour cream and you have loaded baked potato soup.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!