Potato Soup is a warm and comforting dish that brings together creamy potatoes, tender bits of bacon, and a hint of fresh herbs for a simple, homey flavor. It’s the kind of soup that feels like a big, cozy hug on a chilly day, with its smooth texture and mild, satisfying taste.
I love making this potato soup because it’s so easy to prepare and always a crowd-pleaser. I like to add just the right amount of salt and pepper, and sometimes a little cheddar cheese on top to make it extra tasty. It’s one of those recipes where you can play around with toppings like green onions, sour cream, or even a sprinkle of crispy bacon for a bit of crunch.
Whenever I serve this soup, I enjoy pairing it with warm bread or a simple side salad for a complete meal. It’s perfect for casual dinners or when friends drop by unexpectedly. This potato soup always brings smiles, and I find myself coming back to it whenever I want something cozy and easy to make.
Key Ingredients & Substitutions
Russet Potatoes: These are great for soup thanks to their starchy texture, which helps thicken the broth. You can also use Yukon Gold for a creamier texture with less starch.
Bacon: Adds a smoky, salty flavor. For a vegetarian option, try smoked paprika or vegan bacon bits to keep that depth of flavor.
Chicken Broth: Gives the soup its savory base. Vegetable broth works well for a vegetarian soup, or use low-sodium broth to control salt levels.
Milk or Half-and-Half: Adds creaminess. Whole milk is lighter, half-and-half creates a richer soup. For dairy-free, try coconut milk or cashew cream for a smooth, creamy texture.
Cheddar Cheese: Sharp cheddar melts nicely and adds tang. You can swap for Monterey Jack or Gruyère if you want a milder or nuttier flavor.
How Do You Make Soup Thick and Creamy Without Overdoing It?
The trick is creating a roux and mashing the potatoes:
- Make the roux by cooking butter and flour together to help thicken the soup without lumps.
- Slowly whisk in milk to avoid curdling and to build a smooth, creamy base.
- Partially mash the potatoes in the soup to naturally thicken it. Leave some chunks for texture and a satisfying bite.
Be patient with stirring and blending. This way, you get a velvety soup that isn’t too thick or too thin.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents sticking while cooking the potatoes and broth.
- Chef’s knife and cutting board – Helps dice potatoes, onions, and garlic easily and safely.
- Wooden spoon or spatula – Great for stirring the soup without scratching the pot.
- Small saucepan – Used for making the roux with butter and flour.
- Immersion blender or potato masher – Lets you mash some of the potatoes directly in the pot for thickening, and I find this very convenient.
- Measuring cups and spoons – Keeps your ingredients accurate for consistent results.
Flavor Variations & Add-Ins
- Swap bacon for ham or cooked sausage for a different meaty flavor. It’s a good option if you want something less salty or smoky.
- Add cooked broccoli, sautéed mushrooms, or caramelized onions for extra veggies and flavor twists.
- Mix in different cheeses like Gouda, Monterey Jack, or pepper jack for varied tastes and heat levels.
- Use smoked paprika or cayenne pepper to add a subtle smoky or spicy kick to your soup.
Classic Creamy Potato Soup
Ingredients You’ll Need:
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- Salt and black pepper to taste
- 1/4 cup chopped fresh chives or green onions, for garnish
- Sour cream (optional, for serving)
How Much Time Will You Need?
You’ll need about 10 minutes for prepping the ingredients and 25 minutes to cook and assemble the soup. In total, this easy potato soup comes together in about 35 minutes – perfect for a warm, quick meal on a chilly day.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by frying the bacon in a large pot over medium heat until it’s crispy. Remove the bacon and drain it on paper towels, then crumble it once cooled. Keep about 2 tablespoons of bacon fat in the pot to cook the veggies.
2. Sauté Onion and Garlic:
Add the chopped onion to the bacon fat and cook over medium heat until it becomes soft and transparent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Add Potatoes and Broth:
Stir in the diced potatoes, coating them in the onion and garlic. Pour in the chicken broth, bring to a boil, then turn the heat down and let it simmer until the potatoes are tender, around 15-20 minutes.
4. Make the Roux:
While the potatoes cook, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a smooth roux. Slowly whisk in the milk or half-and-half until the mixture thickens slightly.
5. Combine and Thicken:
Pour the milk mixture into the pot with the potatoes and broth, stirring well. Use a potato masher or immersion blender to mash some of the potatoes to make the soup thicker, but leave some chunks for texture.
6. Add Cheese and Season:
Stir in the shredded cheddar cheese until melted and creamy. Taste the soup and add salt and freshly ground black pepper as needed.
7. Serve and Garnish:
Ladle the soup into bowls and sprinkle with crumbled bacon, extra cheese, and chopped chives or green onions. For extra creaminess, add a dollop of sour cream and serve with crusty bread on the side.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just be sure to thaw them completely and drain any excess moisture before adding to the soup to avoid it becoming too watery.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, stirring occasionally. You might need to add a splash of milk to loosen it up if it thickens too much.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Soup Dairy-Free?
Yes! Substitute the milk or half-and-half with coconut milk, almond milk, or another plant-based milk. Skip the cheese or use a dairy-free cheese alternative for a creamy, dairy-free version.
