Why You’ll Love this Creamy Blended Potato Soup
When you’re craving something warm and comforting, this creamy blended potato soup hits all the right notes.
I love how it combines a smooth, velvety texture with hearty potato chunks for the perfect balance.
The clever blending technique transforms ordinary potatoes into something truly special, while the bay leaf and sautéed vegetables add depth you can’t get from powder mixes. Can you imagine the aroma that fills your kitchen?
Plus, it’s topped with sharp cheddar and fresh green onions for that Instagram-worthy finish.
Trust me, this soup makes even the dreariest day feel cozy and bright.
What Ingredients are in Creamy Blended Potato Soup?
This creamy blended potato soup brings together simple, wholesome ingredients that transform into something magical when combined. The recipe cleverly uses potatoes two ways—some completely blended for creaminess and others diced for texture.
I’m a firm believer that the best soups start with aromatic vegetables sautéed in a little fat, which this recipe definitely delivers on. The combination of chicken broth and potato creates that perfect savory base that makes you want to curl up with a bowl on a chilly evening.
- 4 large potatoes (3 for blending, 1 diced with skin on)
- 1 stalk celery, sliced
- 1 large onion, chopped
- 1½ teaspoons margarine
- ½ bay leaf
- 1 (14 ounce) can chicken broth
- 1 teaspoon cheddar cheese
- 1 cup green onion tops
- Water (as needed)
When shopping for this soup, quality matters but doesn’t have to break the bank. Russet potatoes work wonderfully for their starchy quality, though Yukon golds could add a buttery flavor if you prefer.
The recipe calls for margarine, but butter works just as well if that’s what you have on hand. And while the recipe lists just a teaspoon of cheddar cheese, you might want to contemplate having extra on hand—who doesn’t love adding a bit more cheese to their soup?
The green onion tops add a fresh, colorful finish that balances the richness of this creamy concoction.
How to Make this Creamy Blended Potato Soup
Making this creamy potato soup is all about treating the potatoes two different ways, which gives you that perfect balance of smoothness and texture. Start by peeling and slicing 3 of your 4 large potatoes, setting these aside for the blended base. The fourth potato gets special treatment—dice it up with the skin left on for added texture and nutrients, then cover it with water and simmer until tender. These little skin-on potato chunks will give your soup those delightful bites of potato goodness amid the creaminess.
While your diced potato is simmering, turn your attention to creating the soup’s velvety base. Take your 3 peeled and sliced potatoes, 1 sliced stalk of celery, and 1 large chopped onion and sauté them together in 1½ teaspoons of margarine.
Once they’ve softened a bit, add enough boiling water to cover them completely, toss in that ½ bay leaf for subtle herbal notes, and let everything cook until very tender. The vegetables need to be super soft since they’re heading for the blender next. Using a premium stand mixer with blending attachment would make this process effortless and create an exceptionally smooth consistency. A high-end Dutch oven would be ideal for this recipe as it maintains even heat distribution throughout the cooking process. Transfer this mixture to your blender and whizz until completely smooth—this creates that luxurious, creamy foundation without adding any actual cream.
Pour the blended mixture back into your pan and now it’s time to bring everything together. Add the 14-ounce can of chicken broth and those tender diced potatoes you prepared earlier. If the soup seems too thick (and with all those potatoes, it might), add a bit of water until you reach your desired consistency.
I always find soups thicken as they sit, so don’t worry about making it too thin. Before serving, sprinkle each bowl with a bit of cheddar cheese (the recipe calls for 1 teaspoon, but between us, a little extra never hurt) and a generous garnish of fresh green onion tops.
The contrast of the sharp cheese and the bright green onions against the creamy soup? Simply divine.
Creamy Blended Potato Soup Substitutions and Variations
Although the basic recipe for this potato soup creates a delicious comfort food staple, there’s plenty of room to customize it to your dietary needs or flavor preferences. You can swap the margarine for butter or olive oil, or use vegetable broth instead of chicken for a vegetarian version.
Not a fan of cheddar? Try Gruyère or Parmesan for a different flavor profile.
Want it creamier? Add a splash of heavy cream or coconut milk. For extra protein, toss in some crispy bacon bits or diced ham.
And herbs? Fresh thyme or rosemary would be divine.
What to Serve with Creamy Blended Potato Soup
Now that you’ve got your steaming bowl of potato soup ready, let’s talk about what to serve alongside it.
I’m a huge fan of crusty bread or warm dinner rolls – perfect for dipping into that creamy, cheesy goodness. A simple green salad with vinaigrette dressing makes an ideal counterpoint to the soup’s richness.
For heartier appetites, grilled cheese sandwiches are a classic pairing. Just imagine that melty sandwich dunked into your soup, capturing all those savory potato bits.
And don’t forget garnish options – extra cheddar, crispy bacon bits, or a dollop of sour cream can elevate your soup from delicious to divine.
Final Thoughts
The humble potato soup truly stands as one of comfort food‘s greatest achievements in my book. Something about that velvety texture, with chunks of tender potato swimming in creamy goodness, speaks directly to the soul.
It’s simple yet profound.
What makes this recipe special is the blending technique, creating that perfect balance between smooth and textured. You can’t go wrong with this on a chilly evening.
And isn’t that what great cooking is about—transforming basic ingredients into something that warms both body and spirit? This soup does exactly that, turning everyday potatoes into pure comfort.
