Creamy Corn Chowder

This stovetop corn chowder has a pale, spoon-coating broth with plenty of tender potato cubes, whole corn kernels, and diced ham. A short flour roux and the potatoes give it body without blending away the chunks.

Simmer the potatoes in broth until fork-tender, then add the milk, half-and-half, and frozen corn. Gentle heat keeps the dairy smooth, while the late addition keeps the corn kernels distinct.

Ingredients for Creamy Corn Chowder

• 3 tablespoons unsalted butter (43g)
• 1 medium yellow onion, finely diced (about 1 1/2 cups or 200g)
• 2 celery ribs, finely diced (about 3/4 cup or 100g)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 4 cups low-sodium chicken broth
• 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into even 3/4-inch cubes (about 680g)
• 1/2 teaspoon dried thyme
• 1 1/2 cups whole milk
• 1 cup half-and-half
• 3 cups frozen sweet corn (450g)
• 1 1/2 cups cooked ham, diced small (225g)
• 1/2 teaspoon kosher salt, plus more only as needed
• 1/2 teaspoon freshly ground black pepper, plus more for serving

There is no need to thaw the corn. Use low-sodium broth and season cautiously: the ham and broth will both affect how much salt the finished chowder needs.

How to Make Creamy Corn Chowder

Prep: 20 minutes | Cook: about 30 minutes | Total: about 50 minutes | Yield: 6 generous servings

1. Soften the vegetables: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Melt the butter, then add the onion and celery with a small pinch of the measured salt. Cook, stirring occasionally, for 6 to 8 minutes, until soft and translucent but not browned. Add the garlic for the final 30 seconds.
2. Make the roux: Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook for about 2 minutes without browning. Gradually stir in the broth, scraping the bottom of the pot, until smooth.
3. Simmer the potatoes: Add the potatoes and thyme; keep the potatoes mostly submerged in the broth. Bring to a gentle simmer, reduce the heat to medium-low, and partially cover. Cook for 15 to 18 minutes, stirring gently every few minutes. Start checking at 14 minutes: a fork should slide easily into a potato cube, but the cubes should still hold their shape.
4. Add the dairy, corn, and ham: Reduce the heat to low. Stir in the milk, half-and-half, frozen corn, and ham. Warm for 5 to 8 minutes, until the corn and ham are hot and the broth coats a spoon. Keep the chowder gently steaming; do not let it boil hard.
5. Adjust and season: Taste before adding the remaining salt, then stir in the black pepper. If the chowder is thin, mash a few potato cubes against the side of the pot and heat gently for another 1 to 2 minutes. If it is too thick, stir in warm milk or broth a splash at a time.
6. Rest and serve: Remove from the heat and let stand for 5 minutes. Ladle into wide bowls so the potatoes, corn, and ham are visible, and finish with more freshly ground black pepper.

How to Adjust Chowder Thickness

The roux thickens the broth, and the potatoes add body as they cook. Wait until the potatoes are fork-tender and the chowder has rested before judging its final thickness. Mashing a few cubes will make it creamier while leaving most of the potatoes intact.

If it is still too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the chowder a little at a time over low heat, stopping when the broth coats a spoon. If the chowder becomes too thick, loosen it gradually with warm milk or broth.

Why Dairy and Corn Go in Near the End

Potatoes need a longer simmer than milk and half-and-half. Adding the dairy only after the potatoes are tender, then keeping the heat low, helps prevent a grainy-looking broth. Corn needs just the final 5 to 8 minutes to heat through without losing its distinct kernel texture.

Variations and Serving Ideas

For a meatless chowder, omit the ham and use vegetable broth; taste before adding more salt. For a lighter broth, replace the half-and-half with more whole milk. Fresh corn or drained canned corn can replace frozen corn—add either near the end and heat just until tender or warmed through.

Serve with crusty bread, biscuits, or a simple green salad. For another hearty potato soup, try Creamy Loaded Baked Potato Soup.

How to Store and Reheat Corn Chowder

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. The chowder will thicken as it chills. Reheat over low heat, stirring occasionally, until steaming hot throughout; add a splash of milk or broth to loosen it. Microwave individual portions in short intervals, stirring between them.

Freezing is possible, but the dairy and potatoes may change texture after thawing. If frozen, thaw overnight in the refrigerator and reheat gently, adding milk or broth as needed.

Nutrition

Approximate nutrition per serving, based on 6 generous servings: 395 calories, 17g protein, 16g fat, and 47g carbohydrates. Approximate values per 100g: 75 calories, 3g protein, 3g fat, and 9g carbohydrates. Values vary with the broth, ham, dairy, and amount of liquid in each serving.

Tuscan White Bean Soup

This Tuscan-inspired soup gets its creamy, pale golden broth from cannellini beans, not cream. Mash some of the beans after a short stovetop simmer, but leave plenty whole among the carrot rounds and kale. A little tomato paste adds savory depth without turning the broth red; lemon juice, stirred in off heat, keeps the finish bright.

The soup should lightly coat a spoon but still pour easily from a ladle. Keep extra broth nearby, since the mashed beans will thicken it as it rests.

Ingredients for Tuscan White Bean Soup

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups; 200g)
• 2 medium carrots, thinly sliced into rounds (about 150g)
• 2 celery ribs, diced (about 100g)
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, plus more for serving
• 5 cups low-sodium vegetable broth, plus up to 1 cup more as needed
• 3 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 packed cups chopped lacinato or curly kale, tough stems removed (about 120g)
• 1 to 2 tablespoons fresh lemon juice
• Kosher salt and black pepper, to taste
• 1/4 cup chopped fresh flat-leaf parsley (about 15g)

Low-sodium broth and rinsed beans make the final salt level easier to control. Crusty bread is optional for serving; offer Parmesan separately if desired so the soup itself remains dairy-free.

How to Make Tuscan White Bean Soup

Prep: 15 minutes   Cook: about 25 minutes   Total: about 40 minutes   Servings: 6

1. Prepare the vegetables and beans: Dice the onion and celery, slice the carrots into thin rounds, mince the garlic, and remove the kale stems before chopping the leaves. Drain and rinse the beans. Keep the additional cup of broth separate for adjusting the soup later.
2. Soften the vegetables: Warm the olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, a small pinch of salt, and black pepper. Cook uncovered, stirring occasionally, for 8 to 10 minutes, until the onion is translucent and the carrots are beginning to soften. Add the garlic, Italian seasoning, rosemary, and red pepper flakes. Stir for 1 minute, without letting the garlic brown.
3. Cook the tomato paste: Stir in the tomato paste and cook for about 1 minute, until it darkens slightly and coats the vegetables. If it sticks, add a splash of broth and scrape the bottom of the pot.
4. Simmer the beans: Add 5 cups broth and the beans. Bring just to a boil over medium-high heat, then reduce to medium-low. Simmer gently, partially covered or uncovered, for 12 to 15 minutes. Start checking after 10 minutes; the carrots should yield easily when pierced and the beans should be hot throughout.
5. Thicken the broth: Mash some of the beans directly in the pot with a potato masher, leaving many whole. Or use an immersion blender in one small area for 5 to 10 seconds, then stir. The broth should look creamy, with whole beans and carrot rounds still visible.
6. Add the kale and lemon: Stir in the kale and simmer for 3 to 5 minutes, checking after 3 minutes. When it is tender, glossy, and dark green, remove the pot from the heat. Stir in 1 tablespoon lemon juice, then taste and add salt, pepper, or more lemon as needed. If the soup is too dense, stir in reserved broth a little at a time until it flows easily from a ladle.
7. Rest and serve: Let the soup rest off heat for 5 minutes; loosen it with more broth if needed. Ladle into bowls with whole beans, carrots, and kale visible on top. Scatter with parsley and additional red pepper flakes. Serve with crusty bread if desired.

How to Keep the Broth Creamy but Spoonable

Mashing only part of the beans releases starch that gives the broth body without hiding the vegetables in a smooth puree. A potato masher leaves a more rustic texture; a brief pass with an immersion blender makes the broth slightly smoother.

If the soup is too thick, add reserved broth in small splashes. If it is too thin, mash a few more beans against the side of the pot and simmer uncovered for several minutes. Taste again after changing the consistency, especially before adding more salt.

Kale, Bean, and Sausage Variations

Spinach: Replace the kale with 4 packed cups baby spinach. Add it at the end and cook for only 1 to 2 minutes, until wilted. Kale needs longer to become tender but should not simmer with the beans for the full cooking time.

Other white beans: Use the same amount of Great Northern or navy beans in place of cannellini beans. Great Northern beans are softer and may make the broth creamier.

Italian sausage: For a meatier version, brown 1 pound Italian sausage in the pot first and remove it. Cook the vegetables in the rendered fat, then return the sausage with the broth and beans. Chicken broth can replace the vegetable broth if preferred. For a different sausage-based soup, try Creamy Sausage Tortellini Soup.

Storage, Freezing, and Reheating

Cool the soup before refrigerating it in airtight containers for up to 4 days. Keep the parsley separate when possible. For longer storage, freeze cooled portions in freezer-safe containers with room for expansion for up to 2 months for best quality. Thaw overnight in the refrigerator.

The beans continue to absorb liquid, so leftovers will be thicker. Reheat gently over medium-low heat on the stovetop or in the microwave, stirring in broth or water until the soup is ladleable. Taste after thinning and adjust the salt, pepper, and lemon if needed. Add fresh parsley just before serving.

Nutrition

Approximate nutrition per serving, based on 6 servings without optional bread, Parmesan, or olive-oil drizzle: 230 calories, 12g protein, 5g fat, and 40g carbohydrates. Approximate values per 100g of prepared soup: 55 calories, 3g protein, 1g fat, and 10g carbohydrates. Values vary with the drained weight of the beans, broth brand, and amount of extra broth added.

Chicken Pot Pie Soup

Chicken pot pie soup brings shredded chicken, tender potatoes, and vegetables together in a lightly creamy broth—no crust required. This stovetop version includes sliced mushrooms and asparagus alongside carrots and celery, so the finished soup stays chunky rather than turning into a thick chowder.

Cooked chicken keeps the method short. Simmer the potatoes until fork-tender, then add the chicken and asparagus near the end. Unsweetened cashew milk and a small amount of coconut flour give the broth body while keeping it pourable.

Ingredients for Chicken Pot Pie Soup

• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced (about 1 1/2 cups or 200g)
• 3 celery ribs, diced (about 1 cup or 120g)
• 2 medium carrots, diced (about 1 cup or 130g)
• 8 ounces cremini or baby bella mushrooms, sliced (225g)
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 2 tablespoons coconut flour (about 15g)
• 6 cups low-sodium chicken broth, plus up to 1 cup more as needed
• 1 1/2 pounds Yukon Gold potatoes, peeled if desired and cut into 1/2- to 3/4-inch cubes (680g)
• 1 1/2 cups unsweetened plain cashew milk
• 3 cups cooked shredded chicken (about 420g)
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (about 8 ounces or 225g)
• Kosher salt and black pepper, to taste

Rotisserie chicken or leftover roasted chicken works well. Use low-sodium broth so you can adjust the seasoning after the soup is finished.

How to Make Chicken Pot Pie Soup

Yield: 6 main-course servings. Prep: 20 minutes. Cook: About 25 minutes.

1. Prepare the ingredients: Cut the potatoes and carrots into even bite-size pieces. Keep the asparagus separate from the vegetables that will cook first, and shred the already-cooked chicken into bite-size strands.
2. Sauté the vegetables: Heat the oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, celery, carrots, mushrooms, and a pinch of salt. Cook for 7 to 8 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened and released their moisture. Add the garlic, thyme, and rosemary during the last minute.
3. Add the flour and broth: Sprinkle the coconut flour over the vegetables and stir for about 30 seconds. Slowly pour in the 6 cups of broth, stirring or whisking to prevent clumps. Add the potatoes.
4. Simmer the potatoes: Bring the soup to a gentle simmer, reduce the heat to medium-low, and partially cover the pot. Simmer for 12 to 15 minutes, stirring gently once or twice. Start checking after 12 minutes: a fork should slide easily into a potato cube, but the cube should still hold its shape. The carrots should be tender, too. Avoid a rolling boil.
5. Add the final ingredients: Reduce the heat to low. Stir in the cashew milk, cooked chicken, and asparagus. Simmer gently, uncovered, for 4 to 6 minutes. Start checking the asparagus after 4 minutes; it should be bright green and crisp-tender, and the chicken should be hot throughout. Do not boil the soup after adding the cashew milk. Season with salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup stand for 5 minutes. The broth should lightly coat a spoon but still pour easily. If it is too thick, stir in warm broth a little at a time. Ladle into bowls with the chicken and vegetables visible at the surface.

How to Keep the Broth Light and Creamy

Coconut flour absorbs liquid quickly, and the potatoes add starch as they cook. Stick to the measured 2 tablespoons of flour; the soup will thicken further as it rests. If it becomes more like a stew, add warm broth 1/4 cup at a time until it is spoonable again.

Use unsweetened plain cashew milk and add it only after the potatoes are tender. Gentle heat helps the broth stay smooth. Adding the cooked chicken at the same time warms it without a long simmer that could dry it out, while the short cooking time keeps the asparagus green and crisp-tender.

Ingredient Swaps and Serving Options

Red potatoes can replace Yukon Golds if cut to the same size. Unsweetened almond milk or light coconut milk can stand in for cashew milk, though the flavor and body will change. For a different vegetable mix, replace the asparagus with frozen green beans or peas and add them during the final few minutes.

Serve the soup without a crust, or offer warm biscuits or baked pie-crust wedges on the side. For another creamy chicken soup, try creamy chicken gnocchi soup. For a brothy alternative, try chicken noodle soup from scratch.

Storage and Reheating

Cool leftovers promptly and refrigerate in airtight containers. The soup will thicken as it chills. Reheat gently over medium-low heat on the stovetop or in short microwave intervals, stirring between intervals. Add a splash of broth as needed to restore its spoonable consistency.

To make the soup ahead, cook through the potato-simmering step. Reheat the base gently, then add the cashew milk, cooked chicken, and asparagus shortly before serving. If freezing, freeze the base before those final additions when possible; potatoes may soften after thawing.

Nutrition

Approximate nutrition per main-course serving, based on 6 servings: 300 calories, 30g protein, 7g fat, and 31g carbohydrates. Approximate values per 100g: 50 calories, 5g protein, 1g fat, and 5g carbohydrates. Values vary with the chicken, broth, cashew milk, and final amount of liquid.

Anti-Inflammatory Turmeric Chicken Soup

Turmeric and coconut milk give this chicken soup a golden, lightly creamy broth that stays loose enough to ladle. Shredded chicken, tender carrots, peas, and spinach remain visible in every bowl.

The soup cooks in one pot. Soften the vegetables before briefly warming the garlic and spices, then simmer the chicken gently in the broth. Adding the peas, spinach, and cilantro near the end keeps the greens bright.

Ingredients for Turmeric Chicken Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups or 200g)
• 1 medium leek, white and light-green parts only, cleaned and sliced (about 1 cup or 120g)
• 2 medium carrots, peeled and diced (about 1 1/2 cups or 180g)
• 2 celery ribs, diced (about 1 cup or 100g)
• 4 garlic cloves, minced
• 2 teaspoons ground turmeric
• 1 teaspoon poultry seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving
• 1 1/2 pounds boneless, skinless chicken thighs (680g)
• 6 cups low-sodium chicken broth, plus up to 1 cup more if needed
• 1 can (13.5 ounces) full-fat coconut milk (about 400g)
• 1 cup frozen peas (about 145g)
• 3 packed cups baby spinach (about 85g)
• 1/4 cup fresh cilantro leaves, plus whole leaves for garnish
• Optional: 1 to 2 teaspoons fresh lemon juice

How to Make Turmeric Chicken Soup

1. Prep the ingredients: Dice the vegetables into small, bite-size pieces. Rinse between the leek layers to remove grit. Leave the chicken thighs whole so they are easy to remove and shred.
2. Soften the vegetables: Heat the olive oil in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, leek, carrots, celery, salt, and pepper. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the onion and leek are translucent and the carrots have begun to soften. Keep the vegetables at a gentle sizzle rather than browning them heavily.
3. Warm the seasonings: Add the garlic, turmeric, and poultry seasoning. Stir constantly for 30 to 60 seconds, until fragrant and vivid yellow. Pour in the broth and coconut milk, scraping the bottom of the pot and stirring until the coconut milk is incorporated.
4. Simmer the chicken: Add the whole chicken thighs. Bring the soup just to a simmer over medium heat, then reduce to medium-low. Simmer partially covered or uncovered, maintaining small, gentle bubbles rather than a rolling boil. Start checking the chicken after 14 minutes. It will generally take 15 to 18 minutes to reach 165°F (75°C) in the thickest part.
5. Shred the chicken: Transfer the cooked thighs to a bowl and pull them into bite-size shreds with two forks. Check that the carrots are tender but still hold their shape; if they need longer, keep the soup simmering before returning the chicken. Stir the shreds back into the pot.
6. Finish the soup: Add the frozen peas and cook until hot. Stir in the spinach and cook just until wilted and still green, about 3 to 4 minutes for this finishing stage. Stir in the cilantro, then taste and adjust the salt and pepper. Add the lemon juice if the broth needs a brighter taste.
7. Serve: If the soup has become too thick, stir in a little more broth; it should be lightly creamy but easy to ladle. Let it stand off the heat for 5 minutes. Ladle into bowls and finish with whole cilantro leaves and, if desired, more black pepper.

How to Keep the Chicken Tender

A hard boil can make the chicken tough. Keep the soup at a gentle simmer, remove the thighs when they reach 165°F, and shred them outside the pot so they do not keep cooking while the carrots finish. Boneless, skinless chicken breast is a leaner alternative at the same weight, but it may cook faster; begin checking its temperature earlier.

Getting a Creamy but Brothy Texture

Full-fat canned coconut milk gives the broth its lightly creamy body without hiding the chicken and vegetables. There is no need to blend the main version. If the soup reduces too much or thickens as it stands, add broth a little at a time until the vegetables move freely when stirred.

For a thicker variation, blend only 1 to 2 cups of finished soup and stir it back in, leaving most of the chicken and vegetables intact.

Ingredient Swaps and Serving Ideas

• Herbs: Use 2 tablespoons chopped parsley instead of, or alongside, the cilantro for a milder finish.
• Greens: Substitute chopped kale for spinach, adding it several minutes earlier so it can soften.
• Creamy base: Use cashew cream in place of coconut milk for less coconut flavor, adjusting the broth as needed. For a lighter, less creamy soup, omit the coconut milk and add more broth; the result will be paler.

Serve with crusty bread or crackers. If you enjoy coconut-based soups, try this Thai Coconut Curry Soup next.

How to Store, Freeze, and Reheat the Soup

Cool leftovers promptly and refrigerate in airtight containers for up to 5 days. Keep extra cilantro separate for serving. The chicken and vegetables absorb liquid as the soup sits, so add a splash of broth if it thickens.

Reheat in a saucepan over low to medium-low heat, stirring occasionally until hot. Avoid a hard boil, which can make the coconut broth look separated. For individual portions, microwave in short intervals, stirring between them. The soup can be made one day ahead; add fresh cilantro just before serving.

To freeze, cool the soup and portion it into airtight containers, leaving room for expansion. Freeze for up to 4 months. Thaw overnight in the refrigerator, then reheat gently. The peas and spinach may be softer after freezing.

Nutrition

Approximate nutrition per serving, based on 6 servings: 390 calories, 26g protein, 23g fat, and 18g carbohydrates. Per 100g of finished soup: approximately 75 calories, 5g protein, 4g fat, and 3g carbohydrates. Values vary with the chicken, broth, coconut milk, and amount of liquid remaining after cooking.

Baked Potato Soup

Baked russet potatoes give this stovetop soup a thick, creamy base without losing the soft chunks that make it taste like a loaded baked potato. Using potatoes baked ahead keeps the soup itself to about 35 minutes, including prep.

Mash only some of the potatoes, then add the cream over low heat so the soup stays smooth. Finish each bowl with shredded sharp cheddar, crisp bacon, sour cream, and green onions rather than stirring the toppings into the pot.

Ingredients for Baked Potato Soup

• 3 large russet potatoes, about 2 1/4 pounds (1kg), baked until tender
• 6 slices bacon, about 6 ounces (170g)
• 1 medium yellow onion, finely diced (150g)
• 2 garlic cloves, minced
• 4 cups chicken broth, plus up to 1 cup more as needed
• 3/4 cup heavy cream (180g)
• 1 1/2 cups freshly shredded sharp cheddar cheese (170g)
• 1/2 cup sour cream (120g)
• 1/3 cup thinly sliced green onions or chives
• Kosher salt and black pepper, to taste

Vegetable broth can replace chicken broth. If the bacon leaves less than 1 tablespoon fat in the pot, add up to 1 tablespoon unsalted butter to cook the onion.

How to Make Baked Potato Soup

Time: 15 minutes prep, about 20 minutes cooking; about 35 minutes total with baked potatoes ready. Makes 6 bowls. Use a 5- to 6-quart Dutch oven or heavy soup pot.

1. Prepare the potatoes: If starting with raw potatoes, bake them at 400°F (205°C) for about 50 to 60 minutes, until a knife slides easily through the centers. Baking time is additional to the 35-minute soup time. Cool until you can handle them, remove the skins if desired, and cut the potatoes into rough 3/4-inch pieces.
2. Cook the bacon and onion: Cook the bacon in the soup pot over medium heat until crisp. Transfer it to a paper-towel-lined plate and crumble when cool. Leave about 1 tablespoon bacon fat in the pot, adding butter if needed. Cook the onion, stirring occasionally, until soft and translucent but not browned. Add the garlic and cook for about 30 seconds, until fragrant.
3. Simmer the potatoes: Add 4 cups broth and the baked potato pieces. Bring to a gentle simmer over medium-low heat. Cook uncovered or with the lid slightly ajar for 5 to 7 minutes. Start checking after 5 minutes; the potatoes should be hot and crush easily against the side of the pot.
4. Thicken the soup: Mash some of the potatoes directly in the pot, leaving plenty of distinct pieces. For a creamier base, use an immersion blender for just a few brief pulses. Do not blend the soup smooth.
5. Add the cream: Reduce the heat to low. Stir in the cream and warm for 3 to 5 minutes, stirring often, until the soup is steaming but not boiling. Taste before adding salt and pepper; the toppings will add saltiness. If the soup is too thick, stir in warm broth a little at a time until it is spoonable.
6. Serve: Let the soup stand for 3 to 5 minutes, loosening it with more warm broth if needed. Ladle into wide bowls and pile the cheddar and bacon in the center of each. Add a dollop of sour cream and the green onions or chives. Serve while the cheddar is softening but still visibly shredded.

How to Keep Baked Potato Soup Creamy but Chunky

Mashing part of the potato thickens the broth; leaving the rest intact gives each spoonful soft baked-potato pieces. If using an immersion blender, pulse only a small portion of the soup so it does not become a smooth purée.

Baked potatoes continue absorbing liquid as the soup stands. If it becomes too thick, add warm broth a few tablespoons at a time. Keep the heat low after adding cream: boiling can make the dairy-enriched base look grainy or separated. Add sour cream to the bowls, not the pot.

Make-Ahead and Variations

Use baked potatoes prepared ahead: Bake the potatoes up to one day ahead, cool and refrigerate them, then cube them cold. Warm the pieces thoroughly in the broth before mashing.

Make it vegetarian: Use vegetable broth, omit the bacon, and cook the onion in butter or olive oil. Keep the cheddar, sour cream, and green onion toppings, or use vegetarian bacon if desired.

Start with raw potatoes in a slow cooker: This is a separate method, not part of the 35-minute stovetop recipe. Cook the onion and garlic as directed, then add them to a slow cooker with the broth and peeled, cubed raw russet potatoes. Cook on LOW for about 8 hours or HIGH for about 4 hours, until the potatoes are fully tender. Mash some of the potatoes, stir in the cream near the end, and warm gently without boiling. Cook the bacon separately for topping.

Serving, Storage, and Reheating

Serve with crusty bread, dinner rolls, a green salad, or steamed broccoli. For another cheese-forward soup, try this Broccoli Cheddar Soup Recipe.

Cool leftover soup promptly and refrigerate in an airtight container for 3 to 4 days. Store the bacon, cheddar, sour cream, and green onions separately when possible. Reheat the soup over low to medium-low heat, stirring often and adding a splash of broth or milk if it has thickened. Add the toppings after reheating.

Freezing is not preferred because the potato and dairy textures can change after thawing. If needed, freeze the soup without toppings in small portions; it may need extra broth or milk when reheated.

Nutrition

Approximate per serving, based on 6 bowls with toppings: 490 calories, 17g protein, 32g fat, and 35g carbohydrates. Approximate per 100g: 120 calories, 4g protein, 8g fat, and 9g carbohydrates. Values vary with potato size, broth, bacon fat retained, and topping portions.

Sausage Tortellini Soup

Browned Italian sausage, carrot coins, celery, and folded cheese tortellini fill a pale, lightly creamy broth. The soup stays loose and spoonable because the tortellini goes in only after the vegetables are nearly tender. A low-heat finish of cream and Parmesan keeps the broth smooth.

Made in one Dutch oven, it serves six and takes about 40 minutes, depending on the tortellini’s package directions.

Ingredients for Sausage Tortellini Soup

• 1 pound mild Italian sausage, casings removed if needed (about 450g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, sliced into 1/4-inch coins (about 180g)
• 2 celery ribs, diced (about 100g)
• 1 tablespoon olive oil, only if the pot is dry after browning the sausage
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 6 cups low-sodium chicken broth
• 18 ounces refrigerated cheese tortellini (about 510g)
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan cheese (about 45g), plus more for serving
• Kosher salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

Use low-sodium broth and wait until the end to add salt. The sausage, tortellini, and Parmesan all contribute seasoning.

How to Make Sausage Tortellini Soup

1. Brown the sausage: Heat a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the sausage without oil and cook for 6 to 8 minutes, breaking it into small, irregular crumbles, until browned in spots with no pink remaining. Drain excess grease, leaving about 1 tablespoon in the pot. Keep the sausage in the pot or return it after draining.
2. Soften the vegetables: Reduce the heat to medium. Add the onion, carrots, and celery, along with the olive oil only if the pot looks dry. Cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and Italian seasoning for about 30 seconds, until fragrant.
3. Simmer the broth: Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Bring just to a boil, then reduce to a gentle medium-low simmer. Cook partly covered or uncovered for about 10 minutes, until the carrots are nearly fork-tender but still hold their shape.
4. Cook the tortellini: Add the refrigerated tortellini and simmer uncovered according to its package directions, commonly 3 to 5 minutes. Stir gently once or twice to prevent sticking. Begin checking at 3 minutes; the tortellini should be tender and hot through, with its seams intact.
5. Finish the broth: Reduce the heat to low. Stir in the cream and Parmesan for 2 to 3 minutes, until the broth is pale, creamy, and steaming. Do not let it boil hard. Taste, then add black pepper and salt as needed.
6. Serve: Remove from the heat and let stand for 3 to 5 minutes. Ladle into large bowls, distributing the tortellini, sausage, carrots, and celery evenly. Top with parsley and a light sprinkle of Parmesan. Serve promptly.

How to Keep the Tortellini Tender

Add tortellini only after the carrots are nearly done, and avoid holding the finished soup in the hot pot for long. The pasta can keep absorbing broth, becoming swollen or splitting at the seams.

Frozen cheese tortellini also works, but follow its package directions rather than the refrigerated pasta timing. Add it to the simmering broth before the cream, and check it several minutes before the package time is up.

Why Add Cream at the End?

Low heat helps the cream and Parmesan blend into the broth without turning grainy or separated. Draining excess sausage grease before adding the vegetables also keeps the finished soup from looking oily. For a lighter broth, substitute half-and-half for the cream; the soup will be less rich and slightly less opaque.

Sausage Tortellini Soup Variations

• Make it spicy: Use hot Italian sausage instead of mild, or add 1/4 teaspoon crushed red pepper flakes with the Italian seasoning.
• Add spinach: Stir 2 packed cups baby spinach into the finished soup off heat, just until wilted.

Serve with crusty bread or a simple green salad. For another creamy soup with tender pasta, try Creamy Chicken Gnocchi Soup.

How to Store and Reheat Leftovers

For the best texture, cool the broth and cooked tortellini promptly, then refrigerate them in separate airtight containers for up to 3 days. If the soup is already combined, refrigerate it for up to 3 days; expect softer pasta and a thicker broth.

Reheat gently over medium-low heat or in short microwave intervals. Add chicken broth a splash at a time until the soup is loose and spoonable again. Avoid a hard boil.

To make ahead, prepare the sausage-and-vegetable broth base up to 2 days in advance and refrigerate it without tortellini, cream, or parsley. Reheat the base, cook the tortellini in it, then finish with cream and Parmesan. For longer storage, freeze the cooled broth base without tortellini or cream for up to 3 months. Thaw overnight in the refrigerator before reheating and finishing the soup.

Nutrition

Approximate per serving, based on 6 servings: 600 calories, 26g protein, 37g fat, and 41g carbohydrates. Approximate per 100g of finished soup: 120 calories, 5g protein, 7g fat, and 8g carbohydrates. Values vary with the sausage, tortellini, and amount of fat drained.

Creamy Turkey Soup with Spinach

Wide egg noodles, tender turkey, thin carrots, and plenty of chopped spinach make this a substantial stovetop soup. The pale broth should cling to a loaded spoon but still be easy to ladle.

Butter and flour give the broth its body before the half-and-half goes in. Cooked turkey is added only after the noodles are nearly done, so it warms through without a long simmer. Spinach and dairy go in at the end to keep the greens visible and the broth smooth.

Ingredients for Creamy Turkey Soup with Spinach

• 3 tablespoons unsalted butter (45g)
• 1 medium yellow onion, finely diced (about 1 cup or 150g)
• 2 medium carrots, thinly sliced into half-moons or short matchsticks (about 1 cup or 120g)
• 2 celery ribs, finely diced (about 3/4 cup or 90g)
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups low-sodium chicken or turkey broth
• 1 teaspoon dried thyme
• Kosher salt and black pepper, starting with 1/2 teaspoon of each, then more to taste
• 8 ounces wide egg noodles (about 225g)
• 2 1/2 cups cooked turkey, shredded or chopped into bite-size pieces (about 350g)
• 5 ounces fresh baby spinach, roughly chopped (about 5 packed cups or 140g)
• 1 cup half-and-half, at room temperature if possible

Yield: 6 servings. Prep: 15 minutes. Cook: about 25 minutes. Total: about 40 minutes.

How to Make Creamy Turkey Soup with Spinach

1. Soften the vegetables: Melt the butter in a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the onion, carrots, and celery with a pinch of the measured salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion is translucent and the carrots are beginning to soften. Stir in the garlic and thyme for the last 30 seconds, just until fragrant.
2. Thicken the broth: Sprinkle the flour over the vegetables and stir until no dry flour remains. Cook, stirring constantly, for about 1 minute to remove the raw flour taste. Gradually whisk in the 5 cups of broth until smooth.
3. Cook the noodles: Bring the soup to a gentle simmer and add the egg noodles. Simmer mostly uncovered, stirring every minute or two to prevent sticking, for about 7 to 9 minutes. Start checking 2 minutes before the package’s shortest suggested cooking time. The noodles should be nearly tender, the carrots tender, and the broth thick enough to lightly coat a spoon. Keep the bubbles small and steady rather than letting the soup boil hard.
4. Add the turkey and spinach: Reduce the heat to medium-low. Stir in the cooked turkey and chopped spinach. Cook for 1 to 2 minutes, until the turkey is hot and the spinach has wilted throughout the soup.
5. Finish with half-and-half: Turn the heat to low and stir in the half-and-half. Warm for 2 to 3 minutes, until the broth is smooth and steaming. Do not let it return to a hard boil, which can make the dairy look grainy. Taste and adjust the salt and pepper.
6. Rest and serve: Remove the pot from the heat and let the soup rest for 3 to 5 minutes. Ladle into wide bowls, scooping from the bottom so each serving has noodles, turkey, spinach, and carrots. The broth should cling to a loaded spoon without becoming gluey.

Using Ground Turkey Instead

To start with raw ground turkey, use 1 pound in place of the cooked turkey. Brown it fully after softening the vegetables and before adding the flour. Season it well, then continue with the broth and noodles. Do not add raw ground turkey at the late warming stage. Cooked shredded chicken can replace cooked turkey without changing the method.

How to Store and Reheat the Soup

Cool the soup promptly and refrigerate it in airtight containers. Egg noodles continue to absorb broth as they sit, so chilled soup will be thicker. Reheat gently over medium-low heat, stirring often and adding broth as needed—about 1/2 to 1 cup if it has thickened considerably. For an individual portion, microwave loosely covered in short intervals, stirring between them. If checking reheated leftovers with a thermometer, aim for 165°F (75°C).

For make-ahead portions, cook the noodles separately and add them to each bowl when serving. You can also prepare the vegetable-and-broth base ahead, then cook the noodles and add the turkey, spinach, and half-and-half shortly before serving. Freezing the finished soup is not ideal because the noodles may soften and the dairy texture may change. If needed, freeze the base before adding those final ingredients.

Serving Ideas

Serve with crusty bread or a crisp salad. For another thick poultry soup, try Creamy Chicken Gnocchi Soup. For a lighter, broth-based option, make Easy Chicken Noodle Soup From Scratch.

Nutrition

Approximate nutrition per serving, based on 6 servings: 380 calories, 27g protein, 13g fat, and 38g carbohydrates. Per 100g: approximately 90 calories, 6g protein, 3g fat, and 9g carbohydrates. Values vary with the broth, turkey, noodles, and final amount of liquid.