ADVERTISEMENT
Vegan Potato Soup: To make this soup vegan-friendly, replace the butter with olive oil and use coconut milk or almond milk instead of cream. Skip the cheese and sour cream or use dairy-free alternatives.
Loaded Potato Soup: Add cooked bacon, green onions, and extra cheese for a loaded version of the soup. You can also top it with a dollop of sour cream and sprinkle of shredded cheddar cheese for extra richness.
Spicy Potato Soup: For a spicy twist, add diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic. This will add a subtle heat to the soup, balancing the creaminess.
FAQ:
Q: Can I make this soup in advance?
A: Yes, this soup can be made ahead of time. It actually tastes better the next day once the flavors have had time to meld together. Simply store it in an airtight container in the fridge and reheat when you're ready to serve.
Q: Can I make this soup without cream?
A: Absolutely! You can substitute the cream with more milk or vegetable broth for a lighter version. The soup will still be delicious and creamy from the potatoes.
Q: Can I use other types of potatoes?
A: While russet potatoes are commonly used for their starchiness and creamy texture, you can also use Yukon Gold or red potatoes for a slightly different texture and flavor. Just keep in mind that different potatoes may alter the soup’s consistency slightly.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker! Simply add all the ingredients except for the milk and cream, and cook on low for 6-7 hours or high for 3-4 hours. Once the potatoes are tender, mash them, stir in the milk or cream, and heat through before serving.
Enjoy the warmth and comfort of this easy and delicious potato soup!
ADVERTISEMENT
