Potato Soup Recipe is a comforting classic that combines creamy potatoes, a touch of onion, and rich broth to create a warm bowl that feels like a hug. The soup is smooth yet hearty, with bits of tender potato floating throughout, making it perfect for chilly days or when you just want something simple and satisfying.
I love making this potato soup because it’s one of those recipes that feels like home cooking. I usually add a little cheese and crispy bacon on top for extra flavor, and it always gets people smiling. Plus, it’s super easy to whip up, which makes it my go-to when I want something tasty without spending hours in the kitchen.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or some warm crackers on the side. It’s great for a cozy dinner or even as a starter for a family meal. Whenever I serve this potato soup, it brings everyone together around the table, sharing stories and warming both the body and heart.
Key Ingredients & Substitutions
Potatoes: Russet potatoes work best here for a creamy texture when cooked. You can also use Yukon Gold for a slightly buttery flavor. Avoid waxy potatoes, as they won’t break down well.
Broth: Chicken broth is classic, but vegetable broth is a great vegetarian option. If using store-bought, choose low-sodium to control salt better.
Heavy Cream: This adds richness. For a lighter version, you can substitute half-and-half or milk, but the soup will be less creamy.
Bacon: Adds smoky flavor and crunch. To keep it vegetarian, skip bacon or use smoked paprika for that smoky note.
Cheddar Cheese: Sharp cheddar brings color and depth. You can swap for Colby Jack or Monterey Jack if you prefer a milder taste.
How Do You Get the Soup Creamy Without Losing All the Potato Chunks?
The trick is to partially mash the potatoes while leaving some pieces intact. You can use these methods:
- Use a potato masher to gently press some cooked potatoes in the pot, giving a mix of smooth and chunky texture.
- If you prefer a smoother soup, use an immersion blender, but blend only half the soup to keep chunks.
Remember to mash gently and avoid over-blending, so you still get nice potato bites in your creamy soup.
Equipment You’ll Need
- Large heavy-bottomed pot – I like it because it heats evenly and prevents the soup from sticking.
- Wooden spoon or spatula – perfect for stirring the roux and soup without scratching the pot.
- Immersion blender or regular blender – helps you mash some potatoes for a creamy texture while leaving chunks.
- Measuring cups and spoons – for accuracy with ingredients like broth, cream, and cheese.
- Knives and cutting board – essential for peeling and dicing potatoes and chopping onions and parsley.
Flavor Variations & Add-Ins
- Swap bacon for cooked ham or roasted chicken for a different protein boost.
- Add sautéed mushrooms or chopped celery for extra flavor and texture.
- Sprinkle a pinch of smoked paprika or cayenne pepper to add some heat or smoky flavor.
- Use shredded Monterey Jack or Colby cheese for a milder, creamier taste if cheddar isn’t your favorite.
Classic Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 ½ cups shredded cheddar cheese
- Salt and black pepper to taste
For Topping and Garnish:
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped fresh parsley
- Optional: sour cream and extra cheddar cheese for serving
Time Needed to Make This Soup
This recipe takes about 10 minutes to prepare the ingredients and around 25 minutes to cook the soup. Altogether, you’ll need roughly 35 minutes to enjoy a warm, creamy potato soup ready to serve.
Step-by-Step Instructions:
1. Cook the Onions and Garlic
Melt the butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it.
2. Make the Roux
Sprinkle the flour over the cooked onion and garlic. Stir constantly for about 2 minutes. This helps cook out the raw flour taste and thickens the soup later.
3. Add Broth and Potatoes
Slowly whisk in the chicken or vegetable broth to avoid lumps. Add the diced potatoes and raise heat to bring the soup to a boil. Then reduce the heat to a simmer and let it cook until potatoes are tender, about 15 to 20 minutes.
4. Mash Some Potatoes
Use a potato masher or immersion blender to mash some of the potatoes in the soup. You want a creamy texture but still want some chunky pieces to enjoy bit by bit.
5. Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese, mixing well until all the cheese melts. Taste and season with salt and freshly ground black pepper as you like.
6. Serve and Garnish
Ladle the hot soup into bowls. Sprinkle each serving with crumbled bacon, extra cheddar cheese, and fresh parsley. For an extra touch, add a dollop of sour cream and serve with warm crusty bread or biscuits on the side.
Enjoy your cozy bowl of classic creamy potato soup!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before cooking to ensure even cooking and prevent extra water from diluting the soup.
How Can I Make This Soup Dairy-Free?
Substitute the heavy cream with full-fat coconut milk or a creamy dairy-free alternative, and skip the cheese or use a plant-based cheese substitute. Use olive oil instead of butter for sautéing.
Can I Prepare This Soup Ahead of Time?
Absolutely! The soup tastes great reheated. Store it in an airtight container in the fridge for up to 3 days. When reheating, stir occasionally and add a splash of broth or cream if it’s too thick.
What’s the Best Way to Store Leftovers?
Cool the soup completely and transfer it to an airtight container. It will keep in the fridge for up to 3 days or freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
