Oh, let me tell you-shredded potato soup is one of those comfort foods that wraps you in a warm, cozy hug the moment you take your first spoonful. It’s creamy, hearty, and has that perfectly satisfying potato texture without being heavy or bland. Whether you’re looking for a simple weeknight dinner, a crowd-pleasing appetizer, or a soup that doubles as meal prep magic, this recipe ticks all the boxes. What makes it extra special is the shredded potato-it cooks faster than cubed potatoes and gives the soup a subtle, silky texture that’s just delightful. And here’s the best part: it’s ridiculously versatile. You can dress it up with bacon, cheese, or fresh herbs, or keep it minimalist and wholesome. Let’s dive in!
Shredded Potato Soup Recipe
This isn’t just a soup; it’s a journey of flavors and textures, each spoonful offering the creamy potato base, the gentle kick of onion and garlic, and a comforting warmth that makes you forget the cold outside. Here’s exactly how to make it shine.
Ingredients Needed
Here’s the lineup of what you’ll need for this shredded potato soup masterpiece:
- Potatoes – 4 large russet or Yukon Gold, peeled and shredded
- Onion – 1 medium, finely diced
- Garlic – 2-3 cloves, minced
- Carrots – 1-2 medium, shredded (optional for added sweetness and color)
- Celery – 1 stalk, finely diced (optional, but adds depth)
- Chicken or vegetable broth – 4 cups
- Milk or cream – 1-2 cups depending on how creamy you want it
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Salt & pepper – to taste
- Fresh herbs – thyme, parsley, or chives for garnish
- Optional toppings – shredded cheese, crispy bacon bits, or sour cream
Cooking Instructions
Let’s break this down step by step, so your soup turns out perfect every time:
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Prep Your Potatoes
- Peel and shred your potatoes using a box grater or a food processor.
- Place the shredded potatoes in cold water to remove excess starch, which keeps the soup from becoming gluey.
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Sauté The Aromatics
- Heat butter and olive oil in a large pot over medium heat.
- Add onions, garlic, celery, and carrots (if using). Cook for 5-7 minutes until softened and fragrant.
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Cook The Potatoes
- Drain the shredded potatoes and add them to the pot. Stir to coat in the butter and aromatics.
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Add The Broth
- Pour in the chicken or vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes, until the potatoes are tender.
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Blend Or Leave Chunky
- For a smoother texture, use an immersion blender to lightly puree the soup.
- If you prefer it chunky, leave it as is; the shredded potatoes give a naturally creamy texture.
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Add Milk Or Cream
- Stir in milk or cream and heat gently without boiling.
- Season with salt and pepper to taste.
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Serve And Garnish
- Ladle into bowls and add your favorite toppings: a sprinkle of cheese, crispy bacon, or fresh herbs.
Ingredient Insights
- Potatoes: Russets give a fluffy, soft texture while Yukon Golds are naturally buttery and creamy.
- Aromatics (onion, garlic, celery, carrot): Build flavor layers that make the soup taste rich and deep without heavy seasoning.
- Broth: Using homemade broth elevates the soup, but store-bought works beautifully too.
- Milk vs Cream: Milk keeps it light; cream makes it indulgent and velvety.
Expert Tips
- Avoid gluey soup: Always rinse shredded potatoes to remove excess starch.
- Flavor booster: Sauté vegetables until lightly caramelized-they’ll add sweetness and depth.
- Consistency control: Adjust liquid amounts based on whether you want a thick chowder or a lighter soup.
- Freezing tip: Freeze soup without cream, then add it fresh when reheating to maintain texture.
Recipe Variations
- Cheesy potato soup: Stir in sharp cheddar at the end for a classic twist.
- Bacon-loaded version: Top with crispy bacon bits or cook bacon first and sauté the veggies in the rendered fat.
- Vegan version: Use olive oil instead of butter and a plant-based cream alternative.
- Loaded soup: Add sautéed mushrooms, bell peppers, or leeks for an extra flavor punch.
Final Words
This shredded potato soup isn’t just a meal; it’s a canvas. With minimal effort, you can create a dish that’s comforting, hearty, and endlessly customizable. Every spoonful tells a story of warmth, home, and love, making it perfect for cozy nights or when you want to impress without stress.
FAQs
What Are The Main Ingredients For Shredded Potato Soup?
The main ingredients typically include potatoes (preferably starchy varieties like Russet), onions, garlic, chicken or vegetable broth, butter or oil, milk or cream, salt, pepper, and optional toppings such as cheese, bacon, or chives.
How Do I Prepare The Potatoes For Shredded Potato Soup?
Potatoes should be peeled and then shredded using a box grater or food processor. Shredding ensures the soup will have a smooth, creamy texture once cooked, while still retaining a slight potato bite.
Can I Make Shredded Potato Soup In A Slow Cooker?
Yes, shredded potato soup can be made in a slow cooker. Add all the ingredients except for milk or cream, cook on low for 4-6 hours or high for 2-3 hours, and stir in dairy at the end before serving.
Is It Necessary To Pre-cook The Potatoes Before Adding Them To The Soup?
No, pre-cooking is not required. Shredded potatoes cook quickly in the simmering broth. However, some recipes recommend briefly sautéing onions and garlic for enhanced flavor before adding the potatoes.
Can I Use Frozen Shredded Potatoes For This Recipe?
Yes, frozen shredded potatoes can be used. Thaw them slightly and drain any excess water to prevent the soup from becoming too watery. Adjust cooking time as needed since frozen potatoes may release extra liquid.
How Can I Make Shredded Potato Soup Creamy Without Using Cream?
You can achieve creaminess by blending a portion of the cooked soup or mashing the potatoes directly in the pot. Adding a small amount of milk, yogurt, or a roux made from flour and butter also helps thicken the soup naturally.
What Herbs And Spices Complement Shredded Potato Soup?
Common seasonings include salt, black pepper, garlic powder, thyme, parsley, and bay leaves. Chives, dill, or a pinch of smoked paprika can also enhance flavor without overpowering the potato base.
Can I Make Shredded Potato Soup Vegetarian Or Vegan?
Yes, use vegetable broth instead of chicken broth, and substitute butter with plant-based margarine or oil. For creaminess, use coconut milk, oat milk, or cashew cream instead of dairy.
How Long Does Shredded Potato Soup Keep In The Refrigerator?
Shredded potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat to prevent the potatoes from breaking down too much or the soup from separating.
Can Shredded Potato Soup Be Frozen For Later Use?
Yes, it can be frozen, but the texture may change slightly. Cool the soup completely, store in freezer-safe containers, and leave some space for expansion. Thaw in the refrigerator overnight and reheat gently, stirring frequently.