Your couch called—it wants you wrapped in a blanket with a bowl of this potato soup. Rich, velvety, and stupidly simple, it’s the comfort hug you didn’t know you were craving. Let’s make it happen.
Why This Recipe is Awesome
Because potatoes are life, and this soup turns them into liquid gold. One pot, 30 minutes, zero fancy skills—yet it tastes like you went to culinary school. Even your picky eater will slurp it silent. Cleanup? A breeze. Your spoon? Never safe.
Ingredients You’ll Need
Grab these pantry heroes—no stress, all flavor:
- 2 lbs potatoes (russet or Yukon gold—peeled or not, your call)
- 1 tbsp butter (real deal, not that sad spread)
- 1 onion, diced (yellow = classic, no tears)
- 3 garlic cloves, minced (or 1 tsp powder—life’s short)
- 4 cups chicken broth (veggie works, we’re inclusive)
- 1 cup heavy cream (half-and-half if you’re “watching calories”)
- 1 cup milk (whole = richer, skim = meh)
- 1 cup shredded cheddar (sharp = bold, mild = safe)
- Salt & pepper (to taste—taste early, taste often)
- 4 slices bacon, cooked crisp (optional but highly encouraged)
- Green onions or chives (for that fresh pop)
- Extra cheese (because duh)
Step-by-Step Instructions
- Melt butter in a large pot over medium. Add onion, cook 4 minutes until soft and golden—smells like home already.
- Toss in garlic. Stir 30 seconds. Don’t let it burn—vampires hate burnt garlic too.
- Add diced potatoes and broth. Bring to a boil, then simmer 15 minutes until potatoes are fork-tender.
- Blend half the soup (immersion blender = dream tool; or mash with a potato masher for chunky love). Creamy with texture = perfection.
- Stir in cream, milk, and cheddar. Heat gently until cheese melts into silky bliss—no boiling, or it breaks up with you.
- Season boldly. Ladle into bowls, top with bacon crumbles, green onions, and more cheese. Watch it disappear.
Common Mistakes to Avoid
- Boiling after dairy: Curdled soup = heartbreak. Low heat only.
- Undercooking potatoes: Crunchy spuds in soup? Hard pass.
- Skipping the blend: All chunks = stew, not soup. Blend for creaminess.
- Forgetting bacon: It’s not required… but why live like that?
Alternatives & Substitutions
Vegan? Use veggie broth, coconut milk, and vegan cheese—still dreamy. Gluten-free? Naturally, baby. Loaded baked style? Add broccoli or cauliflower. IMO, leeks > onions for fancy vibes. No immersion blender? Mash or food processor—rustic is in.
FAQs
1. What kind of potatoes are best?
Yukon Gold potatoes make the soup silky and rich, while Russets yield a fluffier, thicker texture. You can even mix both for balance.
2. Can I make it without bacon?
Yes! For a vegetarian version, skip the bacon and use butter or olive oil to sauté the onion and garlic. You can add smoked paprika for a little “bacon flavor.”
3. How can I make it thicker?
Mash some of the cooked potatoes right in the pot, or stir in a little instant potato flakes for a quick thickener.
4. Can I make it dairy-free?
Yes! Use unsweetened almond milk, oat milk, or coconut milk and swap butter for olive oil. You can skip the cheese or use a plant-based version.
5. Can I freeze potato soup?
Technically yes, but it’s best fresh. Creamy soups with potatoes can separate or become grainy when thawed. If you want to freeze it, skip the dairy until reheating time.
Related Recipes:
- Irresistible Perfect Strawberry Shortcake: Summer Bliss
- Irresistible Bakery Pumpkin Muffins: Streusel Bliss
- Healing Grandma’s Chicken Noodle Soup: Cure-All Magic
- Ultimate Taco Soup: Easy Weeknight Family Love
Final Thoughts
You just made the only potato soup recipe you’ll ever need. It’s creamy, cozy, and basically a warm hug in a bowl. Make it tonight, watch your people fight for the last scoop, and bask in your kitchen wizardry. You’ve earned that extra bacon crumble. Now go soup it up! 🥄
Creamy Potato Soup
Ingredients
- 6 slices bacon chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth unsalted
- 1½ cups milk
- ½ cup cream
- 3 lbs potatoes peeled and diced
- 1½ tsp salt
- ¼ tsp black pepper
- ⅓ cup sour cream
- 1 cup sharp cheddar cheese shredded
- Optional toppings: green onions extra bacon, cheese, sour cream
Instructions
- Cook bacon in a large pot over medium heat until crispy; set aside, leaving grease in pot.
- Sauté onion until translucent, then add garlic and cook until fragrant.
- Stir in flour and cook for 2-3 minutes to remove raw flavor.
- Gradually whisk in chicken broth, milk, and cream. Add diced potatoes, salt, and pepper.
- Simmer until potatoes are tender and easily mashed (about 20 minutes).
- Blend partially with an immersion blender for creamy texture, leaving some chunks for texture.
- Stir in sour cream, cheddar cheese, and cooked bacon. Heat through.
- Serve topped with optional toppings as desired.
