Potato soup is a classic comfort food that’s creamy, hearty, and perfect for chilly days. It usually has tender chunks of potatoes, a rich broth, and often gets a little extra flavor from onions, garlic, and sometimes cheese or bacon. The best part is how simple ingredients come together to create a warm, filling bowl that feels like a hug in food form.
I love making potato soup because it’s so easy to customize. Sometimes I like to add a bit of sour cream or sprinkle some chives on top for a fresh bite. It’s also a great way to use up leftover potatoes or stash-friendly pantry items. I find that letting it simmer gently helps all the flavors blend perfectly, making the soup taste even better the next day if there’s any left.
Serving potato soup is always a cozy moment. I usually pair it with crusty bread or a fresh green salad to balance the creaminess. It’s one of those meals that’s great for sharing with family or friends, and it always feels like coming home after a long day. If you haven’t tried making your own, I’d definitely recommend giving it a go – simple, satisfying, and just downright delicious.
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet work great. Yukon Golds are creamy and hold shape well. Russets break down nicely for a thicker soup. If you’re in a pinch, red potatoes can work but will be firmer.
Bacon: Adds smoky flavor and crunch. For a vegetarian version, try smoked paprika or crispy fried mushrooms for a similar texture boost.
Heavy Cream: Gives richness and creaminess. For a lighter soup, substitute half-and-half or milk. Coconut milk can work for dairy-free options with a slight coconut twist.
Cheddar Cheese: Sharp cheddar adds depth and melty texture. You can swap with Monterey Jack or a mild cheese, depending on preference.
How Do You Get the Soup Both Creamy and Chunky?
The key is to mash part of the potatoes while leaving some pieces whole. This balances creaminess with texture so the soup isn’t one-note mushy.
- Cook potatoes until soft.
- Use a potato masher or fork to gently mash about half the potatoes right in the pot.
- Leave the rest as chunks to add body and bite.
- Stir gently to mix mashed and whole potato pieces evenly.
This simple step creates a cozy bowl with smooth richness and satisfying texture in every spoonful.
Equipment You’ll Need
- Large pot – I recommend using a big pot to cook the potatoes and simmer the soup easily.
- Frying pan – for crisping the bacon until perfectly crunchy.
- Whisk – helps to stir in the cream and flour smoothly without lumps.
- Potato masher or fork – to mash part of the potatoes for a creamy texture.
- Measuring cups and spoons – for accurate ingredient amounts.
- Soup ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Switch bacon for cooked sausage or ham for a different savory taste.
- Stir in sautéed mushrooms or corn for extra flavor and texture.
- Top with chopped green onions or fresh parsley instead of chives for a different fresh herb note.
- Use pepper jack or mozzarella instead of cheddar for a milder or spicier cheese option.
Classic Potato Soup Recipe
Ingredients You’ll Need:
- 6 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled, plus extra for garnish
- 1 cup shredded cheddar cheese, plus extra for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop the ingredients, then 20-25 minutes to cook and simmer until the potatoes are tender and the soup is creamy. All in all, you’ll have a warm, comforting meal ready in under 40 minutes!
Step-by-Step Instructions:
1. Cook the Potatoes:
In a large pot, add the diced potatoes and chicken broth. Bring it to a boil, then lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when poked with a fork.
2. Cook the Bacon and Sauté Veggies:
While the potatoes cook, fry the bacon slices in a pan over medium heat until crispy. Drain on paper towels and crumble once cool. Next, in a separate saucepan, melt the butter. Add the chopped onion and minced garlic, sautéing until they’re soft and translucent—this usually takes about 5 minutes.
3. Make the Cream Sauce and Combine:
Stir the flour into the butter, onion, and garlic mixture and cook for 1-2 minutes, stirring constantly to make a roux. Slowly whisk in the heavy cream until slightly thickened. When the potatoes are tender, mash part of them in the pot with a potato masher or fork, leaving some chunks for texture.
Pour the cream sauce into the pot with the potatoes and broth. Stir well and bring the soup to a gentle simmer. Add the shredded cheddar cheese and crumbled bacon, stirring until the cheese melts and everything is heated through.
4. Final Seasoning and Serving:
Season with salt and freshly ground black pepper to your taste. Ladle the soup into bowls and top with extra crispy bacon, shredded cheddar cheese, and a sprinkle of fresh chopped chives. Enjoy it hot, especially with some crusty bread on the side!
Can I Use Frozen Potatoes for This Soup?
Yes, you can! Just make sure to thaw them completely before cooking. Frozen potatoes may release extra moisture, so adjust the broth quantity if needed to keep the soup creamy.
How Can I Make This Soup Dairy-Free?
Substitute the heavy cream with coconut milk or any plant-based cream. Use dairy-free cheese alternatives or simply skip the cheese for a lighter version.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. You may need to add a splash of broth or cream to restore the creamy consistency.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can cook the soup up to 2 days in advance. Keep it refrigerated and reheat before serving. The flavors often deepen after resting, making it even more delicious.
