The Best Potato Soup

Potato soup in all its glorious forms (potato chowder, baked potato soup, potato & corn chowder) has always been a favorite of mine, but it can be so heavy. So driven by my love for potato soup, I entered the kitchen inspired to create a “lighter” version without sacrificing the flavor. No one can believe there’s no cream or even dairy in this recipe, it’s that good!- Elizabeth


  • 2 tubs chicken Knorr Homestyle Stock (concentrated)
  • 7 cups water
  • 1 medium sweet onion (like a Vidalia), diced
  • 4 lbs. russet potatoes (peeled & cubed)
  • salt & pepper to taste
  • cayenne pepper (optional)


Pour water into a stockpot and bring to a boil. Add 2 tubs of concentrated stock to boiling water and stir until dissolved, then cover and turn down to a simmer. Add cubed potatoes and onion and cook 20-25 minutes or until potatoes are cooked through. Remove pot from heat and using an immersion (stick) blender, puree just until smooth. (If you don’t have a handheld stick blender, you can use a blender, you’ll just need to cool the mixture before blending to avoid a soup explosion: hot liquid + blender = explosion.) Season with salt, pepper, and cayenne pepper to taste. Return soup to a low simmer for 15-20 minutes and serve.

Toppings for the soup – I offer cayenne pepper on the side for those who wanted a little more heat, and toppings – bacon, cheese, sour cream, and chives, and warm crusty bread.



3 Responses to The Best Potato Soup

  1. What a good idea to leave cayenne pepper as a topper – I always put it away after I’m done cooking. My husband and I make everything spicy, so I can calm it down for guests and we can still have it the way we like it.

  2. I am lactose intolerant so I have not had a good potato soup in many years (that didn’t leave me sick afterwards). Thank you so much for this recipe!

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