Potato Soup Recipe

There’s something incredibly comforting about a warm bowl of potato soup. Creamy, hearty, and full of flavor, potato soup is perfect for cozy nights or chilly afternoons. This recipe is designed to bring out the rich flavor of potatoes, with layers of creaminess, a touch of garlic, and a hint of smokiness from bacon. Best of all, it’s simple to make and requires just one pot.

Why You’ll Love This Potato Soup Recipe

1. Creamy & Comforting: Each spoonful is rich and velvety, thanks to the blend of potatoes and cream.
2. Easy & Minimal Ingredients: Made with basic ingredients you likely have at home.
3. Customizable: Top it off with your favorite add-ins, like cheese, bacon, or green onions, to make it your own.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Dice the Potatoes: Start by peeling and dicing the potatoes into small cubes, about 1-inch thick. This size helps the potatoes cook evenly and makes for a smoother soup.
2. Chop the Onion: Dice the onion into small, even pieces.
3. Prepare the Garlic: Mince the garlic cloves for added flavor.

Step 2: Cook the Bacon (Optional)

1. Render the Bacon: Heat a large soup pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Stir occasionally to prevent burning.
2. Drain the Bacon: Using a slotted spoon, remove the bacon bits and place them on a paper towel to drain. Leave about 1 tablespoon of bacon grease in the pot for extra flavor. If not using bacon, simply add butter in the next step.

Step 3: Sauté Onion and Garlic

1. Melt Butter: Add 2 tablespoons of butter to the pot with the remaining bacon grease.
2. Sauté Onion: Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4: Add Potatoes and Broth

1. Add Potatoes: Place the diced potatoes into the pot, stirring to coat them with the onion and garlic mixture.
2. Pour in Broth: Add 4 cups of chicken or vegetable broth, ensuring the potatoes are fully covered.
3. Season with Salt and Pepper: Add a pinch of salt and black pepper to taste.

Step 5: Simmer the Soup

1. Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil.
2. Reduce and Simmer: Once boiling, reduce the heat to medium-low and cover the pot. Allow the soup to simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6: Mash or Blend

1. Mash the Potatoes: Use a potato masher to gently mash the potatoes in the pot. This creates a chunky texture, leaving some potato pieces intact.
   • Optional: For a smoother soup, use an immersion blender to blend until desired consistency is reached.

Step 7: Add Milk and Cheese

1. Add Milk: Pour in 2 cups of milk and stir to combine. If you prefer a richer soup, you can substitute with heavy cream.
2. Add Cheese: Gradually add 1 cup of shredded sharp cheddar cheese, stirring until melted and fully incorporated.

Step 8: Final Seasoning and Sour Cream

1. Add Sour Cream: Stir in 1/2 cup of sour cream for added creaminess and tang. This helps balance the flavors and gives the soup a velvety texture.
2. Taste and Adjust: Taste the soup and add additional salt and pepper if necessary. The amount of seasoning will depend on the saltiness of your broth and cheese.

Step 9: Simmer and Thicken

1. Simmer for 5-10 Minutes: Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally, to help the flavors meld together.
2. Adjust Thickness: If the soup is too thick, add a splash of milk or broth to reach your desired consistency.

Step 10: Serve with Toppings

1. Ladle into Bowls: Serve the soup hot in individual bowls.
2. Garnish: Top with crispy bacon bits, extra shredded cheese, green onions, and a dollop of sour cream for a beautiful presentation.

Tips for the Best Potato Soup

1. Use Russet Potatoes: Russet potatoes have a high starch content, which makes the soup creamier.
2. Avoid Over-Blending: Over-blending potatoes can make them gummy. If using an immersion blender, blend just until smooth.
3. Customize the Texture: For a chunkier texture, mash only a portion of the potatoes. For a smoother soup, blend most of the mixture.

Variations and Substitutions

1. Loaded Potato Soup: Add toppings like bacon, chives, and extra cheese for a “loaded” experience.
2. Add Veggies: Try adding chopped carrots, celery, or even leeks to create a more complex flavor.
3. Make It Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth.
4. Spice It Up: For a spicy twist, add a dash of hot sauce or smoked paprika.

Serving Suggestions

1. Bread: Serve with warm, crusty bread or dinner rolls to soak up the creamy broth.
2. Salad: A fresh green salad complements the richness of the soup.
3. Cheese Toast: Make cheese toast with your favorite bread for a crunchy, cheesy side.

Frequently Asked Questions

1. Can I use red or Yukon gold potatoes?
   • Yes, red or Yukon gold potatoes work well for a creamier texture. They’re slightly less starchy than Russets but will still give you a delicious soup.
2. How do I make it dairy-free?
   • Use coconut milk or unsweetened almond milk instead of dairy milk. Substitute cheese and sour cream with dairy-free options.
3. What if I don’t have an immersion blender?
   • A potato masher works great for a chunkier texture. If you want it smoother, transfer some of the soup to a blender, blend, and return it to the pot.
4. Can I make this in a slow cooker?
   • Yes, cook on low for 6-8 hours or high for 4 hours. Add the milk and cheese in the last 30 minutes to prevent curdling.

Final Thoughts

This potato soup is a perfect mix of simplicity and comfort, with creamy potatoes, savory cheese, and a smooth, rich texture that’s satisfying and filling. It’s easy to customize to suit your tastes, making it a versatile go-to for family meals or gatherings. Serve it with your favorite toppings and sides, and enjoy a bowl of homemade warmth!

Yield: 6

Potato Soup Recipe

Print

There’s something incredibly comforting about a warm bowl of potato soup. Creamy, hearty, and full of flavor, potato soup is perfect for cozy nights or chilly afternoons. This recipe is designed to bring out the rich flavor of potatoes, with layers of creaminess, a touch of garlic, and a hint of smokiness from bacon. Best of all, it’s simple to make and requires just one pot.

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups milk (or half-and-half for a creamier soup)
• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 6 slices bacon, cooked and crumbled (optional)
• Green onions or chives, chopped (for garnish)

Instructions

1. Prepare the Potatoes:
   Peel and dice the potatoes into bite-sized cubes.
   
2. Sauté the Aromatics:
   In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
   
3. Cook the Potatoes:
   Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
   
4. Mash the Potatoes:
   Use a potato masher or immersion blender to mash about half of the potatoes in the pot, leaving some chunks for texture. If you prefer a smoother soup, you can blend the soup until smooth.
   
5. Add the Creaminess:
   Stir in the milk (or half-and-half), salt, pepper, and thyme. Bring the soup back to a simmer and cook for an additional 5-7 minutes until the soup thickens slightly and becomes creamy.
   
6. Add Cheese and Sour Cream:
   Stir in the shredded cheddar cheese and sour cream, mixing until the cheese is melted and the soup is creamy.
   
7. Serve:
   Ladle the soup into bowls and top with crumbled bacon and chopped green onions or chives for garnish.

Notes

• For a lighter version, use low-fat milk or substitute with unsweetened almond milk.
• For added flavor, try adding a bit of garlic powder or paprika to the soup.