This creamy potato soup is warm, smooth, and oh-so-hearty! Made with fresh potatoes and a touch of butter, it’s like a cozy hug in a bowl.
Honestly, I can’t resist adding extra cheese on top for that melty goodness. It’s the perfect comfort food for chilly nights! 😋
I love making this soup because it’s so easy! Just cook, blend, and enjoy. Perfect for a quick dinner or a chilly day treat!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for a creamy texture. If you can’t find them, yukon golds are a great alternative as they are creamy and buttery too.
Broth: Using chicken broth adds depth, but you can easily substitute vegetable broth for a vegetarian option. It still keeps the soup hearty!
Heavy Cream: For a lighter option, you can use half-and-half or milk. It might not be as rich, but the soup will still be delicious.
Cheese: Sharp cheddar is my favorite for its strong flavor. If you want to switch it up, try gouda or Monterey Jack for a different twist.
Bacon: If you’re looking for a vegetarian version, you can skip the bacon and use smoked paprika to give a nice smoky flavor instead.
How Do I Get the Perfect Creaminess in My Soup?
The secret to a creamy potato soup is the blending technique. After cooking the potatoes, you want to blend some of the soup while leaving some chunks for texture.
- Cook the onions and garlic slowly to develop their flavor. This base creates a delicious starting point.
- When you add the flour, cook it with the onions for a few minutes. This creates a roux, which thickens the soup nicely.
- For blending, you can use a potato masher for a chunky texture or an immersion blender for a smooth finish. Blend to your taste!
- Always stir in the cream and cheese off the heat. This helps them melt perfectly without curdling.
Following these tips will ensure a creamy, comforting soup every time!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 6 strips of bacon, cooked and crumbled
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Optional: crusty bread or baguette slices, toasted, for serving
How Much Time Will You Need?
This creamy potato soup takes about 10 minutes of prep time and 30 minutes of cooking time. In total, you’re looking at around 40 minutes from start to finish. Perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot over medium heat, melt the butter. Once melted, add the chopped onions and cook until they become translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute; you want it to smell delicious!
2. Create the Roux:
Next, sprinkle in the flour and stir everything together. You’ll want to cook this for about 2-3 minutes to get rid of the raw flour taste. This mixture will help thicken your soup.
3. Add the Chicken Broth:
Gradually whisk in the chicken broth. It’s essential to mix well to avoid any lumps from the flour. Stir until everything is well combined.
4. Toss in the Potatoes:
Now, add your diced potatoes to the pot. Bring the soup to a boil and then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the potatoes are tender. You can poke them with a fork to check!
5. Blend for Creaminess:
Once the potatoes are soft, use a potato masher or an immersion blender to partially mash or blend the soup. This will give it that creamy texture while keeping some potato chunks for delightful texture.
6. Stir in the Cream and Cheese:
Lower the heat and stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is melted and the soup is nice and creamy. If it looks too thick, you can add a little extra broth or water to adjust the consistency.
7. Season and Serve:
Finally, season your soup with salt and freshly ground black pepper to taste. Serve it hot, topped with crispy crumbled bacon, extra cheddar, and chopped fresh chives. If you like, pair it with toasted bread to soak up all that deliciousness!
Enjoy this rich and comforting creamy potato soup – it’s the perfect dish for chilly days! ☕️🥔
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are perfect for their creamy texture, you can also use Yukon Gold potatoes for a buttery flavor. Just peel and dice them as you would with russets.
Can I Make This Soup Vegetarian?
Yes, simply replace the chicken broth with vegetable broth, and omit the bacon. You can add smoked paprika for a similar smoky flavor without the meat.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove, adding a splash of broth or cream if it has thickened too much.
Can I Freeze Creamy Potato Soup?
While it’s possible to freeze this soup, the cream may separate when thawed, affecting the texture. To freeze, let it cool completely, then store in airtight containers for up to 3 months. Reheat gently and stir well before serving!