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Classic Easy Homemade Potato Soup | 5-Star Family Recipe
Amanda Peterson

Classic Easy Homemade Potato Soup

Experience the ultimate comfort in a bowl with this creamy, hearty potato soup. By using high-quality russet potatoes and a rich aromatic base of onion, carrot, and celery, this recipe achieves a velvety texture without heavy processing. We utilize turkey-based smoke seasoning to provide that signature smoky depth traditionally found in pork-based recipes, ensuring a savory, protein-rich meal perfect for chilly days. Whether you prefer it rustic and chunky or smooth and refined, this five-star soup is a wholesome crowd-pleaser that is simple to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 cup yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 tablespoon turkey-based smoke seasoning
  • 1/4 cup all-purpose flour
  • 4 cups russet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 tablespoon Cajun spice mix
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Heat butter in a large pot over medium heat.
  2. Add onions, carrots, and celery. Sauté until soft and translucent.
  3. Stir in the turkey-based smoke seasoning.
  4. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Add cubed potatoes, Cajun spice mix, and chicken broth. Bring to a boil.
  6. Reduce heat to a simmer and cook until potatoes are fork-tender.
  7. Stir in the milk and heavy cream. Use an immersion blender if a smoother texture is desired.
  8. Fold in the shredded cheese and parsley until melted and well combined.

Notes

For a dairy-free version, substitute milk and cream with full-fat coconut milk or a plant-based alternative, and use nutritional yeast in place of cheddar cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.