Potato Soup, So Many Ways

Baked or boiled, mashed or fried, potatoes are the ultimate feel-good food. But when the cold weather hits, one dish in particular brings the most comfort — potato soup. It’s smooth, rich, creamy and so easy to customize. You can bulk up the soup with chickpeas, ground beef, vegetables or pierogies. You can top each bowl with shredded cheddar and crispy bacon, or whatever you add to your baked potatoes. Or, you can keep it simple like Ree Drummond did with this recipe. With nearly 200 5-star reviews, it’s a great place to start. (P.S. Many of these recipes require blending hot liquids, so we recommend investing in an immersion blender.)

Ina Garten’s potato soup recipe starts with roasting potatoes and leeks until the vegetables are tender and caramelized. This really adds to the overall flavor along with the addition of peppery arugula, rich creme fraiche, and fried crispy shallots.

When Panera Bread took its beloved Baked Potato Soup off the menu, the Food Network Kitchen worked to crack the code to create a version everyone can make at home. Featuring cream cheese, Parmesan, and half-and-half, this dairy-laden soup is both decadent and delicious.

With just a handful of ingredients, Robert Irvine proves that you don’t need a lot to make an incredibly satisfying bowl of soup.