| Classic Creamy Potato Soup: This version focuses on a smooth, velvety texture, achieved by using an immersion blender or standard blender to fully puree the cooked potatoes and other vegetables, such as onions and celery. The soup base is typically made with chicken or vegetable broth and enriched with milk, heavy cream, or sour cream for richness. It has a simple, comforting flavor profile, often seasoned lightly with salt and pepper, making it a versatile base for various garnishes like chives or a sprinkle of cheese. |
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| Chunky "Loaded Baked" Potato Soup: This hearty and robust soup is designed to emulate all the best parts of a fully loaded baked potato. It keeps distinct chunks of tender potatoes for a satisfying texture and is packed with savory mix-ins like crispy bacon, shredded cheddar cheese, and green onions. The broth is usually creamy and rich, thickened with a roux (butter and flour mixture) and enhanced with sour cream and extra cheese melted directly into the pot, providing a substantial, meal-worthy experience. |
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| Leek and Potato Soup: A classic, sophisticated French and Irish variant, this soup highlights the subtle, sweet, onion-like flavor of leeks paired with potatoes. The leeks and onions are typically sautéed gently in butter until soft and translucent (not browned), then simmered with cubed potatoes and broth until tender. The soup is then pureed until silky smooth, with milk or cream added at the end for a luxurious finish. It can be served warm as a comforting dish or, when served cold, it becomes Vichyssoise, a classic summer soup. |
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