Creamy Potato Soup is the perfect bowl of comfort on a chilly day. It’s packed with tender potatoes, smooth cream, and a hint of seasoning that warms you up from the inside out. The texture is rich and velvety, making every spoonful feel like a little hug.
I always love adding a sprinkle of crispy bacon or some shredded cheese on top to make it even more delicious. It’s one of those simple recipes that feels like homemade love with minimal fuss. Whenever I make this soup, the whole house smells inviting and cozy, and it’s so easy to whip up after a busy day.
Serving it with some crusty bread or a side salad turns it into a satisfying meal. I’ve found that this soup is a favorite with friends and family because it hits just the right note between creamy and hearty. It’s the kind of dish you’ll want to come back to again and again whenever you need a little comfort food magic.
Key Ingredients & Substitutions
Potatoes: Choose starchy potatoes like Russets for the creamiest texture. Yukon Golds work too if you want a slightly waxier soup. Avoid red potatoes as they stay too firm.
Broth: Chicken broth adds depth, but vegetable broth is a great vegetarian option. For a richer flavor, you can use bone broth or homemade stock.
Heavy Cream: This gives the soup its silky smoothness. For a lighter version, use half-and-half or milk, but the soup won’t be quite as rich.
Cheddar Cheese: Adds a nice sharp flavor if you like a cheesy soup. You can swap for Monterey Jack or Gruyère depending on your taste.
Bacon: Optional but tasty! Try turkey bacon or smoked paprika for a smoky flavor without pork.
How Can I Get the Perfect Creamy Yet Chunky Texture?
Balancing smooth creaminess with some potato chunks makes this soup satisfying. Here’s how:
- Cook potatoes until very tender but not falling apart.
- Use a potato masher or immersion blender to mash only about half the potatoes, leaving some in chunks.
- Be gentle blending to avoid turning the soup into gluey mash.
- Add cream after mashing, warming gently without boiling to keep it silky.
This approach gives you a velvety soup with nice texture in every spoonful!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even cooking and simmering the soup without burning.
- Wooden spoon – great for stirring gently without scratching your pot.
- Potato masher or immersion blender – lets you mash the potatoes to your preferred texture easily.
- Knife and cutting board – for chopping potatoes, onions, and herbs safely.
- Ladle – helps you serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Add cooked diced ham or shredded rotisserie chicken to make it more filling and boost protein.
- Mix in sautéed mushrooms or spinach for extra veggies and a mild earthy flavor.
- Swap cheddar cheese for pepper jack or smoked gouda to change the cheese flavor profile.
- Spice it up with a pinch of smoked paprika or cayenne pepper for a little heat and smokiness.
Creamy Potato Soup
Ingredients You’ll Need:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 3 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
- 4 slices bacon, cooked and crumbled (optional)
- 1/4 cup fresh chives, chopped
- Salt and black pepper to taste
- Fresh parsley leaves for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare the ingredients and 20 minutes to cook, so you’ll have a delicious and hearty bowl ready in about 30 minutes total. It’s a perfect meal when you want something comforting and quick!
Step-by-Step Instructions:
1. Cook the Aromatics:
Start by melting the butter in a large pot over medium heat. Add the chopped onions and minced garlic, stirring often. Cook them until they are soft and lightly golden, which should take about 5 minutes. This step adds a nice flavor base to your soup.
2. Add Potatoes and Broth:
Next, add the diced potatoes into your pot with the onions and garlic. Pour in the chicken (or vegetable) broth, so the potatoes are just covered with liquid. Turn the heat up and bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 15 to 20 minutes, until the potatoes are tender.
3. Mash and Finish the Soup:
Once the potatoes are soft, use a potato masher or immersion blender to mash some of the potatoes in the pot. Don’t overblend; leaving some chunks will give the soup a nice texture. Stir in the heavy cream and warm the soup through without boiling it. Season with salt and black pepper to taste. If you like, add the shredded cheddar cheese now, stirring it in until it melts completely.
4. Serve and Garnish:
Ladle the creamy potato soup into bowls. Top each serving with crumbled bacon, chopped fresh chives, and a sprig of parsley for a fresh touch. Enjoy your warm soup with crusty bread or crackers for a full comforting meal!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before cooking and adjust the cooking time as needed since frozen potatoes may cook faster.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free cream alternative, and skip the cheese or use a dairy-free version. It will still be creamy and delicious!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days ahead, then cool and refrigerate. Reheat slowly on the stove, adding a little extra broth or cream if it’s thicker than you like.
