Easy Potato Soup Recipe

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A few simple ingredients will reward you with this easy potato soup recipe.

Easy Potato Soup Recipe

Easy Potato Soup


  • 8 Medium potatoes, peeled and cubed
  • 1 Large onion, diced
  • 1/2 cup mushrooms (canned or fresh), chopped
  • 1 quart milk
  • 1 tablespoon parsley
  • 1 teaspoon basil
  • 2 teaspoons butter
  • Salt and pepper to taste


Place potatoes, onions and mushrooms in a pot and cover with water. Boil until potatoes are tender. Drain water. Add milk, butter and spices. Simmer on low for an additional five minutes to blend flavors.

Serves 8

Easy Potato Soup Recipe with Chicken

Recipe courtesy of the Idaho Potato Commission and Chris Santos, Chef-Partner, The Stanton Social, New York City

This recipe is easy because it uses potato flakes and eliminates the need to peel and cook the potatoes in advance.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large cloves garlic, minced
  • 2 small skinless and boneless, chicken breast halves, cut in cubes (about 8 ounces)
  • 1 pound fresh asparagus, cut in 1/4-inch pieces
  • 4 cups canned chicken or vegetable broth
  • 1 submarine sandwich-style bun (approximately 8 inches long)
  • 1 cup instant Idaho potato flakes
  • 4 ounces Jarlsberg Lite Cheese, shredded


  1. In a large, heavy stock pot, heat oil over medium-high heat until hot; sauté onion and garlic 3 minutes or until they begin browning. Add chicken and continue to cook, stirring 3 minutes.
  2. Add asparagus and broth and bring to a boil. Cover pot and simmer 8 minutes. Meanwhile, slice sandwich bun crosswise into 6 slices and toast in a toaster oven or regular oven until lightly browned.
  3. Stir potato flakes into soup mixture and cook 2 minutes. Arrange toasts on top of soup in pot, sprinkle with cheese and replace cover, simmer another 2 minutes or until cheese is melted.
  4. To serve, remove toasts and put one in each soup bowl; ladle soup into bowls around toasts.

Yield: 6 servings

Cheesy Easy Potato Soup Recipe


  • 6 medium to large white potatoes, peeled and cubed
  • 2 cans chicken broth or vegetable broth
  • 1 can of water
  • 1 cup chopped celery
  • 1 large white onion, chopped
  • 1/2 stick butter
  • 2 cups half & half
  • 1 lb. velveeta cheese
  • 1 tablespoon chopped dill (fresh is preferred)
  • Salt and pepper to taste


Place broth and water in a large cooking pot. Add cubed potatoes, celery, onion and butter. When potatoes are tender, add velveeta cheese and half & half. 

Serves 8 

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