Who doesn't love a warm bowl of creamy potato soup? Loaded with tender potatoes, cheese and heavy cream this soup is truly comfort in a bowl on a cold winter day!
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This recipe is extremely special to me! I have very fond memories of making this soup recipe with my dad. Cooking wasn't his strong suit, I'd say he was more comfortable with a grill and a couple of steaks. However, he did love to make this potato soup recipe every winter during his annual visit. It became a tradition for me that I still continue now.
With lots of heavy cream, Velveeta, and cream of chicken soup this is a stretch from my typical healthy meal. Trust me I've tried to make this with a few lighter substitutions, but it just isn't the same. Dad would not have approved! So I honor him by forgoing calorie counting and feeling comfort in his memory with this yummy soup. It's truly amazing how food can trigger so many emotions!
How to boil potatoes?
This may seem simple to some people but there’s a fine line between a perfectly fork tender potato and mush. Make sure you start your potatoes in cold water and bring to a boil. Starting in cold water insures that the potato cooks more evenly. Time for about 10-15 minutes checking often. Once your fork slides easily into the potatoes it’s time to drain some of the water, turn down to a simmer and add the remaining ingredients.
Why Yukon Gold Potatoes?
In this recipe I specifically recommend Yukon Gold potatoes for several reasons. I can’t guarantee the recipe with other varieties. Even though I know many of you may think a potato is a potato-think again! Yukon Gold are less starchy than it’s cousin the Russet. Because of the Russets' high starch content it is more likely to break down while the Yukon Gold will hold its shape.
Also the texture of the Yukon is more buttery and creamy, without anything added to it! If you haven’t cooked with these potatoes give them a try for baking too. You will find they aren’t as dry as the russet variety which means you don’t need nearly all the butter and sour cream to make them delicious!!
What toppings are good for potato soup?
This soup is great on its own but if you want to jazz it up a bit you can always add crumbled bacon, shredded cheddar cheese and sliced green onions. You could also sprinkle some oyster crackers or crush saltines on top too!
This soup is very easy to make and absolutely comforting on a cold winter day! We may not get much cold weather in Florida but this is definitely on my menu when it dips in the 40’s here!
Dad's Potato Soup
- 5 pounds Yukon Gold Potatoes, peeled and diced into 1 inch cubes
- 8 cups water or enough to just cover potatoes
- 1 pound Velveeta
- 2 10 ounce cans cream of chicken soup
- 3 chicken bouillon cubes
- 16 ounces heavy cream
- cooked crumbled bacon
- green onions sliced
- shredded cheddar cheese
- Start by peeling and cutting potatoes. Make sure potatoes are in a small bite sized pieces.
- Add potatoes to a large pot and fill pot with enough cold water to just cover potatoes.
- Bring potatoes to a gentle boil. Do NOT cover potatoes. Cook for about 10 minutes or until fork tender.
- When potatoes are cooked adjust heat to a low simmer. Do not drain, just pour off about 3 cups of water leaving the rest.
- Add cream of chicken, Velveeta, green onions and chicken bouillon cubes. Gently stir in being careful not to break potatoes. Keep on low heat just allowing cheese to melt and everything to incorporate together for 5 minutes.
- Finally add heavy cream just stir together and allow to warm through for 1-2 minutes.
- Dish into bowls and garnish with desired toppings.