Cream Of Potato Soup Made With Instant Potatoes Recipe

Ah, comfort food. It’s the kind of food that hugs you from the inside out, warming both body and soul. One such dish that easily ticks all those comfort-food boxes is Cream of Potato Soup. There’s something about its velvety smooth texture and rich flavor that brings a sense of nostalgia, doesn’t it? The comforting creaminess, the simple ingredients, and the ease of preparation – it’s a dish that transcends generations and cuisine.

But what if I told you that making this indulgent soup could be just a few minutes away, without sacrificing any of that creamy, dreamy goodness? If you’ve ever felt like making potato soup but were put off by the time and effort involved, I’ve got great news! This recipe uses instant potatoes as a shortcut – yes, you read that right – so you can enjoy this classic comfort food without all the peeling, chopping, or simmering. Let’s dive in and discover how you can whip up an incredibly smooth, rich, and hearty cream of potato soup with a bit of convenience on your side.

Cream Of Potato Soup Made With Instant Potatoes Recipe

So, let’s get straight to it: the heart of this recipe. Using instant potatoes gives you that creamy texture without the need to cook potatoes from scratch. The soup is rich, satisfying, and can be thrown together with minimal effort. It’s like a shortcut to that perfect bowl of comfort, without skimping on taste.

Ingredients Needed

Here’s what you’ll need to pull this soup together:

• Instant potato flakes (about 1 ½ cups): The secret ingredient to making this soup fast and creamy. Instant potato flakes dissolve easily and give the soup a luscious, silky texture.
• Chicken broth (4 cups): For that depth of savory flavor. You can swap this for vegetable broth if you want to make it vegetarian.
• Heavy cream (1 cup): To give the soup its smooth, velvety richness. If you’re looking to lighten it up, you could use half-and-half, milk, or a non-dairy option like coconut milk.
• Butter (2 tablespoons): Adds richness and flavor to the base of the soup.
• Onion (1 small, finely diced): For a bit of sweetness and complexity.
• Garlic (2 cloves, minced): Garlic always elevates a dish – adds a little warmth and earthiness.
• Salt and pepper (to taste): Seasonings are crucial for rounding out the flavors.
• Dried thyme (1 teaspoon): For a subtle herbal note that enhances the soup’s overall taste.
• Chopped green onions or chives (for garnish): A little fresh garnish to brighten up the final bowl of soup.

Optional

• Shredded cheese (cheddar or any type you like): For extra creaminess and flavor, if you’re feeling indulgent.
• Bacon bits: If you’re craving some crispy texture and smoky flavor, sprinkle some bacon bits on top.

Cooking Instructions

Now that we’ve got the ingredients in place, it’s time to get cooking! I promise this will be a breeze.

1. Prep the base: In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted, add the diced onions and sauté them until they become translucent and soft, about 3-4 minutes. Toss in the minced garlic and cook for another minute, just until it becomes fragrant.
2. Build the soup base: Pour in the chicken broth and bring it to a gentle simmer. Add in the thyme, salt, and pepper to season the broth, letting the flavors meld together for about 5-7 minutes.
3. Add the cream: Once the broth is simmering and fragrant, stir in the heavy cream. This will give your soup that deliciously creamy texture. Stir well to combine.
4. Stir in the instant potatoes: Slowly whisk in the instant potato flakes, stirring continuously so they don’t clump. Keep stirring until the soup thickens into a velvety texture.
5. Simmer and adjust: Let the soup simmer for about 5 minutes, stirring occasionally. Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
6. Serve and garnish: Ladle the soup into bowls, then sprinkle on some fresh green onions or chives, and if you’d like, a sprinkle of shredded cheese and bacon bits for extra flavor and texture.

Voila! You’ve just created a delicious bowl of creamy, comforting potato soup in no time. Ready to be enjoyed with a side of crusty bread or crackers.

Ingredient Insights

Let’s break down a few of the key ingredients and why they’re essential to this recipe:

• Instant Potatoes: The star of this show! Instant potatoes are dehydrated potato flakes that dissolve into liquids and create a smooth, thick texture when rehydrated. They’re an easy, fast way to achieve that potato-based creaminess without any peeling or boiling. They’re also a great pantry staple, which means you can make this soup at a moment’s notice.
• Chicken Broth: This provides a rich, savory base for the soup. It’s crucial for flavor depth. You could easily swap it out for vegetable broth if you want a vegetarian version, or even use low-sodium broth to control the salt content in your soup.
• Heavy Cream: This is the key to the soup’s richness and indulgence. Heavy cream gives the soup that luscious texture that makes it feel more luxurious than your average soup. You could also use lighter dairy options, but the cream provides a smoother, more velvety texture.
• Onion and Garlic: These are your flavor-building ingredients. They add a natural sweetness and depth of flavor to the broth, and garlic brings a hint of earthiness that balances out the creaminess.

Expert Tips

• Don’t Overcook the Instant Potatoes: Instant potato flakes can thicken the soup very quickly, so be sure to add them slowly and keep stirring to avoid clumping. You can always add more liquid (broth or water) if the soup gets too thick.
• Adjust the Texture: If the soup is too thick for your liking, you can thin it out with a little extra broth or even a splash of milk. Keep it at your ideal level of creaminess.
• Use Fresh Herbs: While dried thyme works perfectly, fresh herbs can elevate the flavor even more. Fresh thyme, parsley, or even a touch of rosemary can brighten up the soup.
• Make it Ahead: This soup actually tastes better the next day once the flavors have melded together. You can store it in an airtight container in the fridge for 3-4 days, or freeze it for up to a month.

Recipe Variations

This recipe is incredibly versatile and lends itself to various adaptations. Here are some ways to make it your own:

• Add Vegetables: You could toss in some diced carrots, celery, or even peas for added texture and flavor. Just make sure to sauté them with the onions to soften them up before adding the broth.
• Spicy Twist: If you love a bit of heat, try adding some chopped jalapeños or a pinch of cayenne pepper to the soup for a spicy kick. A dash of hot sauce wouldn’t hurt either!
• Vegan Version: Replace the heavy cream with coconut milk or a non-dairy cream, and use vegetable broth instead of chicken broth. Make sure to leave out any dairy toppings or opt for a plant-based cheese alternative.
• Cheese Lovers: Stir in some shredded cheddar or Parmesan cheese at the end to make the soup even more decadent. The cheese will melt in and add a rich, savory flavor to each spoonful.

Final Words

This recipe is a perfect example of how convenience and comfort can go hand in hand. Using instant potatoes doesn’t make this soup any less delicious. In fact, it might just make it more accessible for busy days when you crave a hearty, filling meal. It’s fast, easy, and customizable – making it an ideal go-to for anyone looking to add a cozy, hearty dish to their weeknight rotation.