Cream of potato soup is a smooth, creamy potato soup with nice big chunks of potatoes. It’s ready in about the time as it takes to prepare a canned soup, but tastes so much better.
The crisp Fall air rolling in causes colorful leaves to flutter from their trees, and signifies the beginnings of Soup Weather. While I often prefer a soup with a lot going on, sometimes the most comforting soup is also the most simple.
When I was a kid, my favorite soup was Campbell’s Cream of Potato Soup. I don’t know what is was about that condensed soup with a smattering of potato bits. Maybe it was because I could make it for myself after school, or maybe it was the novelty of mixing milk into the glob o’ canned soup instead of water, but Campbell’s Cream of Potato was my go-to soup on a cold day for a large chunk of my childhood.
I don’t remember when I outgrew the Campbell’s, but like most childhood things, I did. Then, once when I was in college–back when swirling a beaten egg into Ramen noodles was considered fine dining–I bought a can of cream of potato for the sake of nostalgia. I wish I could say that it was as good as I remembered…but it was awful! I was more than a little bummed that my old favorite turned out to be much more bland than I remembered.
As an adult, I set out to recreate the comforting soup that I subsisted on as a kid. Eventually, I learned how to make a cream of potato soup that lived up to my childhood memories: smooth and creamy, with nice big chunks of potatoes, and it doesn’t take all that much longer to prepare than a canned soup.
I can get a pot of cream of potato soup on the table in about half an hour.
I’ve played around with the recipe and tried to fancy-it-up with roasted garlic, leeks, cheese, or bacon, but I must say that I prefer the unadorned version best. I think the real comfort comes from it’s simplicity. My Cream of Potato Soup will warm the heart on a cool Fall day.
What was your go-to afterschool snack as a kid?
Do you love it as much now as you did then?