Roast Potato Soup Recipe: Comfort Food Season is Here!

roast potato soup recipe

If you’re looking for something tasty to enjoy on a cool Fall day, this roast potato soup is the perfect comfort food to cozy up with.

We all love a good soup to warm us up when it’s cold outside, don’t we? I’m not even going to pretend that this is a light, low-fat, etc meal idea. But it’s delicious and simple to make, with just a few simple ingredients.

This recipe is comfort food through and through, but hey, we all have to indulge a little, don’t we?

I originally shared this recipe on the La-Z Boy Lifestyle Meets Comfort blog, but after a request from a friend, I’m sharing it here as well. I owe my brother for sharing this recipe with me and ever since I first tried it I knew it would be one I made again and again and again. It’s a crowd pleaser, promise.

The next time you’re in the mood to make soup, I hope you’ll give this recipe a try!

roast potato soup recipe

Ingredients

5- 6 large potatoes, washed and cut into large chunks (peeling optional based on preference)

3 medium white onions, sliced thin

½ cup butter + 2- 3 tbsp

3 tbsp olive oil

½ bulb garlic, peeled and minced

6 cups whole milk (+ 1- 2 cups more to achieve desired consistency and flavour)

Salt and pepper to taste

Chopped bacon to garnish

Directions

1) Preheat oven to 400 degrees. In a large bowl toss potato chunks in olive oil until evenly coated.

roast potato soup recipe

2) In an oven- safe dish, spread potato chunks evenly in one layer. Bake in oven for 40- 45 minutes, until golden brown.

3) While potatoes are roasting, heat a frying pan over medium heat. Melt ½ cup of butter and reduce heat to low. Add the onion slices and minced garlic and toss in the melted butter.

4) Caramelize until the onions are golden brown and remove from heat.

roast potato soup recipe

5) Remove potatoes from oven and mash to an even consistency (they do not have to be completely free of lumps).

roast potato soup recipe

6) In a large pot, warm milk over medium heat and add potatoes, onion, and garlic. Stir until well blended. Season with salt and pepper to taste. 

roast potato soup recipe

7) Remove half of the soup and pour into a blender; pulse until it has reached a smooth consistency. If you prefer a smooth soup, repeat this step with the remaining half of soup.

roast potato soup recipe

8) Add all of the roast potato soup back into the large pot and place over medium heat and allow to simmer for 5- 10 minutes. Taste test and add more butter and/ or salt and pepper for flavour.

9) Finally, garnish the roast potato soup with chopped bacon bits for garnish and serve immediately, or allow to cool completely and reheat portions as desired.

roast potato soup recipe   

roast poroast potato soup recipe

What are your favourite comfort food recipes?

If you try this recipe I’d love to hear what you think! For more great recipe ideas, check out the blog’s Recipes Page.

Like this recipe? Pin it!

This roast potato soup recipe is comfort food through and through and oh so delicious!

  

Roast Potato Soup

Before I say anything else, let me just put this put this out there: is there anything better than potatoes and bacon??? I won’t sit here and tell you this is the healthiest soup recipe out there, because it’s not. But it tastes AMAZING. This is a soup for when you’re craving comfort food- something hearty and filling- and what delivers that better than carbs?

My brother gets all the credit for this recipe, he’s an amazing cook and he was super nice and not only shared the recipe with me, but gave me tips along the way to make it as delicious as possible (tip: when it doubt, add more butter! 😉 ). The ingredients are simple and the results are all kinds of YUM, I hope you give it a try next time you get a craving to make soup!

This tasty soup recipe is featured over on the La- Z Boy Lifestyle Meets Comfort blog this month and you can find it hereBon appetit y’all! 

Like it? Save it for later! 

 

Yummy Mummy Monday: Carrot & Ginger Soup

We’re officially into soup season. And really what could be better than cozying up with a warm bowl of soup on a cool Fall day? This week’s recipe was contributed by Malika from Everything’s Better Spouted and is a delicious crowd pleaser chock- full of nutrients. I love Malika’s recipes because they’re tasty and made with whole ingredients, making them healthy options when you’ve got a craving (for another amazing soup recipe from Malika that was a hit in our house, try out this recipe). See below for more from Malika and this delicious soup recipe.
Hey, it’s Malika
from Everything’s
Better Sprouted
. I’m loving Fall and
making warm soup recipes weekly! If you have kids, this is a great way to
sneak veggies into their diets. 😉 I have a 6 year old son and I just tricked
him into eating cauliflower the other night in a soup…..shhhhhhh don’t tell
him. Did you know that carrots are full of beta-carotene which help you
improve your eye sight. They are also contain vitamin A, which can protect
your skin from the sun’s damage. Ginger is great for healing inflammation in
your body and is used for it’s tummy soothing properties. That’s why your mom
always told you to drink ginger ale when you had a tummy ache. If you don’t
want to use bone broth in
your soup, you could easily substitute cashew cream or coconut milk in this
recipe. Happy Cooking!
xx Malika
Malika Smith is the
Blogger behind Everything’s
Better Sprouted
. A mother, foodie, and certified integrative
nutrition health coach, she’s passionate about eating real whole food that
tastes good! It’s hard to know what is and isn’t good for you with all the fad
diets these days,  and Malika uses her blog to help guide and inspire
you to live your healthiest life. To learn more about Everything’s Better
Sprouted, hop over to the website & find
her blog on social media: Facebook, TwitterInstagram, & Pinterest
You can also contact Malika
via email at: malika@everythingsbettersprouted.com.

October posts sponsored by

Yummy Mummy Monday: Dairy Free Slow Cooker Corn Chowder

Hands up who loves fresh Summer corn??? I love how amazing this soup turned out & I credit it to the amazing local corn I picked up from my fav farmers market. If you don’t have fresh corn the canned version will do, but I definitely recommend taking advantage of using fresh while it’s in season. Serve as an appie or as a meal in itself, this soup is hearty & filling, perfect to make ahead to freeze & enjoy in the cooler Fall & Winter months. If you have the time, it’s worth it to allow it to cool & let the flavours come out over night before blending into a chowder. Added bonus: whip this up in the slow cooker  to enjoy as an easy meal after a busy day of work. Yum!
Yummy Mummy Monday: Dairy Free Slow Cooker Corn Chowder
Ingredients:
8- 10 ears of fresh corn, shucked & sliced off the cob 
(or use 3 cans of corn & reduce water by 1 cup)
2 white onions, diced
2 cloves of garlic, minced
2 leeks, sliced into 1/4 slices (whites & greens only)
3 red potatoes diced into 2″ chunks
1 tbsp olive oil 
8 cups water or soup stock 
1 tsp each:
Smoked paprika
Ground chipotle pepper
Salt
Pepper (add more of these to taste)
Directions:
1. In a frying pan, heat oil & cook the onion and garlic (approx 3- 5 minutes)
2. Add all of the ingredients into your slow cooker and stir well
3. Cook on high for 4 hours or low for 8 hours (Tip: time permitting, allow the soup to cool & store in fridge over- night for the flavours to come out)
4. Turn off the heat & scoop portions into a blender; pulse until smooth/ free of lumps and transfer to a large pot (allow extra room for steam if pulsing while hot)
5. Combine all of the soup & re- heat if necessary.
6. Serve & enjoy! (would be delicious served with a nice salad in the Summer or roast ham in the Fall/ Winter.

August posts sponsored by

Yummy Mummy Monday: Gluten & Dairy Free Freezer Meal Menu

When I was pregnant with Ari I wasn’t able to stock my freezer as well as I would have liked in preparation for the busy weeks following her arrival. Luckily we had family popping in with meals for us for the first two weeks, making it one less thing we had to find energy to do. But if it hadn’t been for them, we would have probably eaten an unhealthy amount of take out due to exhaustion and lack of energy to cook. This time around we have a toddler to feed- and our diets have changed substantially since 2013- so I had to make sure we were stocked with healthy & tasty options that we could all enjoy. Pizza and takeout are just not options, so I was determined to pre- prepare as many meals as possible that could be pulled from the freezer & popped into the slow cooker or oven for those first few weeks when you need to simplify whatever you can. It took me a little while to accumulate a selection of ideas that were both gluten and dairy free- thank you Pinterest!- but I’m pretty happy with the variety of meals I was able to make.

I made these meals over a few days with the help of my Mum & Dad and as I had the time, but it’s definitely a great feeling if you’re able to put aside a few hours and pump them out all at once. Here’s how I stocked my freezer for #2:

Gluten Free Chicken Noodle Soup*

*my Mum’s recipe- I’ll post soon) 🙂
Quantities:
Shepherd’s Pie *4
Cabbage Rolls *2
BBQ Ribs *2
Chicken Fajitas *1
Mongolian Beef *1
Hawaiian Chicken *1
Asparagus & Salmon *1
Soups & pasta sauce *1 batch each (for the sauce 1 batch= 4- 6 meals for the 3 of us) 
I also made sure to stock up on dry goods like gluten free pasta, rice, rice noodles, etc to serve with the freezer meals that don’t already have them included. 
How did you stock your freezer in preparation for baby’s arrival? What are your favourite make- ahead freezer meals?

April posts sponsored by Little Dreamers Consulting

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