There’s something incredibly heartwarming about a bowl of thick, creamy potato soup, especially when it has all the flavors you crave.
This Recipe For Rafferty’s Potato Soup brings that same delightful experience right to your kitchen. Made with simple ingredients and packed with flavor, it’s a sure-fire way to satisfy everyone at your dinner table.
How To Make Recipe For Rafferty’s Potato Soup At Home!
Recipe For Rafferty’s Potato Soup is a copycat dish that delivers hearty, creamy, and savory flavors using common pantry staples.
Perfect for chilly nights or a comforting meal anytime, it’s easy to make and packed with ingredients like potatoes, cream cheese, and a touch of garlic powder for that comforting umami taste.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
- Course: Soup
- Difficulty Level: Easy
- Yield: Serves 6
- Calories Per Serving: Approx. 350 calories
Ingredients
Main Ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 1 ½ cups whole milk
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings:
- Shredded cheddar cheese
- Bacon bits
- Chives
Instructions
- Cook The Potatoes: In a large pot, combine diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender. This step ensures your soup base gets that perfect potato flavor.
- Sauté The Onion: In a separate pan, melt the butter and sauté the chopped onion over medium heat until it turns translucent. This adds a rich, savory taste to the soup.
- Blend It Together: Add the cooked onions to the pot of potatoes. Stir in the cream of mushroom soup, cream of celery soup, and garlic powder. Mix well until the soup has a uniform consistency.
- Add Milk And Cream Cheese: Lower the heat to medium-low and gently stir in the milk and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated. This step makes the soup extra creamy.
- Season To Perfection: Add salt and pepper to taste. Continue to stir and cook for another 5-10 minutes, allowing the flavors to meld together. Avoid boiling the soup to keep the creamy texture intact.
- Serve And Top: Ladle the hot soup into bowls and top with shredded cheddar, crispy bacon bits, and a sprinkle of chopped chives. Dig in and enjoy!
Cooking Tips
- Thickening The Soup: If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the soup. Give it a few more minutes to simmer.
- Dietary Adjustments: Swap out the cream cheese for a dairy-free alternative and use vegetable broth for a vegetarian version.
- Make It Chunky Or Smooth: For a chunkier soup, mash some of the potatoes while leaving the rest whole. Puree the soup in an immersion blender for a smoother consistency.
Serving Suggestions
This Rafferty Potato Soup pairs wonderfully with a crusty loaf of bread or a side of fresh salad. You can even serve it in a bread bowl for an extra special touch.
For beverages, a crisp, cold apple cider or a glass of dry white wine complements the richness perfectly.
What Was Potato Soup Made Of?
Potato soup typically features simple ingredients like potatoes, broth, and cream or milk. Additional flavors come from ingredients like onions, garlic, and a hint of butter.
The key to a delicious soup lies in using starchy potatoes, which break down well and give that signature creamy texture.
What Is A Good Thickener For Potato Soup?
To thicken your potato soup, you can use cornstarch or flour mixed with water. Another trick is to mash or puree a portion of the cooked potatoes.
This natural starch helps give the soup a thick, velvety consistency without adding extra ingredients.
How To Make Potato Soup With Rachael Ray?
While this Recipe For Rafferty’s Potato Soup has its own unique flair, Rachael Ray’s version often includes using chicken broth, a splash of heavy cream, and fresh herbs like thyme. You can adapt her techniques by adding those ingredients for an aromatic twist.
Frequently Asked Questions
Can I Make This Potato Soup Ahead Of Time?
Yes, you can! For up to three days, keep the soup refrigerated in an airtight container. Reheat gently on the stove, adding a bit of milk or broth to adjust the consistency.
Can I Freeze This Potato Soup?
Absolutely! After allowing the soup to cool fully, put it in a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
What Potatoes Work Best For This Soup?
Russet or Yukon Gold potatoes are ideal. Russets give a thick, starchy texture, while Yukon Golds add a buttery flavor.
How Do I Avoid Curdling When Adding Milk Or Cream Cheese?
Make sure the soup is not boiling when adding dairy. Keep it on a gentle simmer and stir constantly to maintain a creamy texture.
Closing Thoughts
I hope you enjoy making this comforting Recipe For Rafferty’s Potato Soup as much as I do! It’s the perfect way to warm up any day and share a hearty meal with loved ones.
Give it a try, and don’t forget to share your experience or any variations you made in the comments below. Happy cooking!
Homemade Recipe For Rafferty’s Potato Soup Made Easy!
Ingredients
Main Ingredients:
- 4 large potatoes peeled and diced
- 1 medium onion finely chopped
- 4 cups chicken broth
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of celery soup
- 1 ½ cups whole milk
- 1 package 8 oz cream cheese, softened
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings:
- Shredded cheddar cheese
- Bacon bits
- Chives
Instructions
- Cook The Potatoes: In a large pot, combine diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender. This step ensures your soup base gets that perfect potato flavor.
- Sauté The Onion: In a separate pan, melt the butter and sauté the chopped onion over medium heat until it turns translucent. This adds a rich, savory taste to the soup.
- Blend It Together: Add the cooked onions to the pot of potatoes. Stir in the cream of mushroom soup, cream of celery soup, and garlic powder. Mix well until the soup has a uniform consistency.
- Add Milk And Cream Cheese: Lower the heat to medium-low and gently stir in the milk and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated. This step makes the soup extra creamy.
- Season To Perfection: Add salt and pepper to taste. Continue to stir and cook for another 5-10 minutes, allowing the flavors to meld together. Avoid boiling the soup to keep the creamy texture intact.
- Serve And Top: Ladle the hot soup into bowls and top with shredded cheddar, crispy bacon bits, and a sprinkle of chopped chives. Dig in and enjoy!
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