I like leek and potato soup. I also like cream of broccoli and also cream of artichoke. For these two, I find using frozen vegetables is easiest. Your stick blender will make cream soup preparation simple and with easy clean up.

It's done and it's pretty good!

Will you post your recipe?

I love creamy soups.......Loaded Potato, Zuppa Toscana, Cream of broccoli, etc etc.

Kath - potato leek soup is one of our favorites. We've been using the Joy of Cooking recipe for years and it's foolproof. Vichyssoise was Julia Child's favorite soup but I prefer it warm. We usually make a large batch in a Dutch Oven so that we can freeze leftovers for later - that is if the kids don't ask for them first.

Immersion blenders are a must-have for me.

Potato leek soup is also a favorite of mine. Ina Garten has a tasty version with her Roasted Potato Leek Soup.

This is one creamy soup I've made for years, although there's no milk or cream involved. It's an old Silver Palate recipe and another good reason to own an immersion blender. Every year we have a Halloween gathering where I serve 3 different soups. This recipe's probably been included the most.

Silver Palate Potato Cheese Soup

4 T. butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock (I use about 6 cups)
2 large russet potatoes, about 1 1/2 lbs., peeled and cubed (3-4 cups)
1 cup chopped fresh dill (I use less, about 1/2 cup)
Salt and pepper, to taste
2-3 cups grated sharp Cheddar cheese

Melt butter in soup pot. Add onions and carrots and cook over low heat, covered, until veggies are tender and lightly colored, about 25 minutes.

Add parsley, stock, and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.

Add dill, remove soup from heat, and let stand, covered, for 5 minutes.

Puree soup in pot with immersion blender. Alternatively, pour soup through a strainer and transfer solids to food processor blender. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until soup reaches desired consistency.

Set over low heat, add salt and pepper to taste, and gradually stir in grated cheese. When all cheese is incorporated and soup is hot (not boiling), serve immediately.

I love potato and leek soup, and The Siliver Palate's Potato and Cheese soup.

One of my favorite soups is Marcella Hazan's Three Color Soup. It is potato based with diced, al dente carrots and celery in a beef broth, with generous amounts of Parmesean added at the end, garnished with garlic croutons.

https://lizthechef.com/minestrina-tricolore-grazie-marcella/

An unusual soup for me is Austrian Garlic Soup. I learned about it from the blogger Orangette, though I don't see that particular recipe online anymore. If you try it, do not skimp on the parsley. I use much more than sugested. The base is a veloute. The flavor is truly amazing.

http://www.wayofthepepper.com/2012/02/austrian-garlic-soup/

I like cream soups, but they don't like me so I indulge maybe once or twice a winter especially.

I make broccoli/cheese soup and cheeseburger soup most often. Do like creamed potato soup but the cheeseburger soup is very close, just with grd. beef and cheese added.

I avoid creamy soups that have milk and/or cream (as they upset my stomach), but New England Clam Chowder is the exception, and I will eat that even though my stomach does not like it.

It's easy enough to make potato soup without milk or cream (although I do use butter, and that does not bother me), but it is not one of my favorites. I like mushroom or cream of chicken soup better.

That said, I typically make Japanese style soups more often than any other kind, and I also like Thai and Vietnamese soups a lot.

Lately I have been using dehydrated carrots when I want to add them to soup or rice, and I like the taste and texture of them. I also use dehydrated cabbage when I want to add cabbage to soups.

Jasdip, not really a recipe but here's what I put in it: Potatoes (used a couple russets from the store today and a handful of smaller Yukon golds that needed to be used up, 4 leeks, 2 carrots, a carton of chicken broth, a few chicken flavored bullion cubes, pepper, heavy cream (maybe a cup?), celery, butter (a big chunk of it, maybe 1/4 cup?).

I sauteed the leeks first in olive oil. I went out to put some kitchen scraps in the garden and got distracted, came back and they were a little too done. I think that is part of the reason my soup was darker than the pictures I see on youtube. I did take them out of my instant pot and scrubbed the bottom completely and went from there. Plus, the chicken broth was Kirkland brand and it's darker than other chicken broth for some reason. Anyway, then I put all the other ingredients, minus the butter and cream, in and pressure cooked them. Took the lid off and blended it good, added the butter and cream. Afterwards, I wished I had put a little roasted garlic in but too late.

Thanks for all the recipes posted, will go check them out!

Garlic soup looks delish, I'll give it a try.

For those who've said they avoid creamy soups, I have a suggestion if your issue is lactose intolerance. Try the product Lactaid. It's an enzyme tablet to help digest milk products. It works well for me.

I love soups! I always have some in the freezer so tonight I had a chicken/rice that was very good, and yesterday I heated up the wild rice soup recipe that Jasdip posted at one time.

We can buy fresh lactose free milk and other dairy products here. I've bought lactose free milk for years, probably ten years. It's also better for cats if you give your cats milk.

Here too, colleenoz, but I wonder if what's produced in Oz is different. So-called "lactose free" or "reduced lactose" dairy products here simply have the lactase enzyme added, along with a few other things. Lactase enzyme is the active ingredient of the Lactaid product.

I've tried it and for whatever reason, I found the taste to be a bit off in flavor. I prefer to stick with regular dairy products (though on a less frequent basis) and take the enzyme in tablet form.

.

Well there is Smoked Salmon chowder which is cream, leeks, potatoes and smoked salmon. Not bad. Cream of Artichoke with leeks is my Christmas soup course. I like creamed broccoli and Cauliflower but neither have actual cream in them. Lobster bisque is a cream soup-lots of julienned carrots and cucumber in a cream/chicken broth base. Add Lobster or Crab if you prefer.

I use the lactase product from Costco, Yes, the milk is good, but I don;t use that much milk.

Now I'm in the mood for potato leek soup. We used to make Julia's recipe years ago, it's been a while.

https://www.costco.com/kirkland-signature-fast-acting-lactase,-180-caplets.product.100096414.html

sushipup, the Lactaid I get from Amazon (the lazy way to do it, I try to avoid having different shopping lists) is $12.50 for 120, call it 10 cents each. The Costco product you linked is $17.99 for 180, 10 cents each.

17.99 is delivered to your door from the website. In-store (we were just there) it's 14.49 (.79?, .99?, memory blip).

I used to purchase the lactose free milk and found that each had a slightly different taste and texture. Some would coat a spoon if dipped into it but others were like skim milk.

According to my family and guest, the best soup I ever made was for Thanksgiving one year. I started out to make pumpkin soup (chicken stock, fresh pumpkin sauteed garlic and onion, maybe some seasoning that I don't remember offhand) but then decided to add some greens (chard, or turnip, maybe kale - I don't really remember that detail either) and a jar of Kroger's thyme, roasted onion, and gruyere "mac & cheese sauce". Blended it all which turned it into a green instead of orange soup, which raised some doubtful eyebrows, but it really was delicious. I jotted the recipe down and stuck it away somewhere. The sauce isn't made anymore but probably wouldn't be hard to mimic with fresh ingredients.

Leek and potato sounds good. I had clam chowder when I went to Cape Cod a few years ago and liked it. Aldi has a canned one that's pretty good. I've made butternut squash soup and a chicken and wild rice that are both good.

Edit to ask: what kind of stick blender did you get? I've looked at just a few.

Leek and Potato tops the list. Other favorites are Split Pea w/Ham, Corn Chowder, Broccoli Cheese soups.

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