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Homemade Paula Deen’s Potato Soup

A warm and comforting potato soup that's easy to make and perfect for chilly days. Creamy and satisfying, it's ideal for family dinners or a cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Use freshly peeled potatoes for the best flavor and texture.
  • 1 medium medium onion, diced
  • 1 medium carrot, diced
  • 4 cups chicken broth You can use vegetable broth for a vegetarian option.
  • 1 cup heavy cream For a lighter version, use low-fat milk.
  • to taste Salt and pepper
  • 2 tablespoons butter
  • as needed Chives for garnish Optional garnish for added flavor.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat and sauté the onion and carrot until they are soft.
  2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
  3. Use a potato masher to mash some of the potatoes for a creamier texture while leaving some chunks.
  4. Stir in the heavy cream and season with salt and pepper to taste.
Serving
  1. Serve hot in bowls, garnished with chives.
  2. Pair with crusty bread or a fresh salad.

Notes

To store the soup, let it cool completely and place it in an airtight container. It can last in the refrigerator for up to three days or can be frozen for up to three months. Thaw in the fridge overnight before reheating.