Potato soup is one of those classic comfort foods that feels like a warm hug in a bowl. It’s creamy, full of tender chunks of potatoes, and usually has a little bit of onion, garlic, and sometimes crispy bacon or cheese to kick it up a notch. The smooth, rich texture combined with those soft potatoes makes it super satisfying, especially on a chilly day.
I love making this soup because it’s so simple but still feels special. A little tip I like to share is to use good quality potatoes, like Yukon Gold, since they get soft without falling apart too much. I also like to toss in some fresh herbs like chives or parsley at the end to brighten up the flavors. It’s a great soup for when you want something cozy without spending hours in the kitchen.
One of my favorite ways to serve potato soup is with a side of crusty bread for dipping and maybe a sprinkle of shredded cheddar on top. It’s always a hit with friends and family, and I find myself going back for seconds because it’s so comforting. If you’re ever in need of a no-fuss, hearty meal that warms you up inside and out, this potato soup recipe is a perfect choice.
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are great because they hold their shape but also get creamy. Russet potatoes work too, but they tend to break down more and make the soup thicker.
Bacon: Adds a smoky, crispy touch. For a vegetarian version, skip the bacon or use smoked paprika to add flavor without meat.
Cheddar Cheese: Sharp cheddar gives a nice tang. If you want a milder taste, try Colby or Monterey Jack. For dairy-free, nutritional yeast can add a cheesy flavor.
Heavy Cream: Adds richness and smoothness. Half-and-half or whole milk can work if you want it lighter, but the soup won’t be as creamy.
How Do I Make a Smooth, Thick Soup Without Lumps?
The key is making a good roux and adding broth slowly:
- Start by cooking the onion and garlic in butter and bacon fat for flavor.
- Sprinkle flour over the veggies and stir constantly. This cooks the flour and avoids a raw taste.
- Slowly whisk in the broth little by little—this helps prevent lumps.
- Cook the potatoes until tender, then mash part of them. This naturally thickens the soup and keeps it creamy.
- Be gentle when adding cream and cheese—heat slowly so the soup stays smooth without curdling.
Patience here leads to creamy, lump-free potato soup every time!
Equipment You’ll Need
- Large soup pot – I like a big one because it gives you plenty of room to stir everything smoothly.
- Sharp vegetable peeler – makes peeling potatoes quick and easy.
- Whisk – perfect for smoothly adding the broth and making the roux.
- Potato masher or immersion blender – helps you mash some potatoes to thicken and add a bit of texture.
- Frying pan – used to cook the bacon until crispy and flavorful.
- Measuring cups and spoons – for accuracy and consistency.
Flavor Variations & Add-Ins
- Make it extra cheesy with a blend of Monterey Jack or Pepper Jack cheese for a mild or spicy twist.
- Add cooked, crumbled sausage or ham for a heartier, meaty version.
- Mix in sautéed mushrooms or corn for more veggie flavor and texture.
- Sprinkle fresh herbs like parsley or thyme on top for a bright, fresh flavor.
How to Make Classic Creamy Potato Soup
Ingredients You’ll Need:
Soup Base:
- 6 medium Yukon Gold potatoes, peeled and diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1/2 teaspoon dried thyme (optional)
For Creaminess & Flavor:
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
Toppings:
- 4 strips bacon
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This soup takes about 40 minutes total — approximately 10 minutes to prepare ingredients and 30 minutes to cook and assemble. It’s great for a quick and comforting meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon strips over medium heat until crispy. Remove the bacon, crumble it once cool, and set aside. Keep about 1-2 tablespoons of the bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the onion and garlic, stirring constantly to combine and cook out the raw flour taste. Continue stirring for about 2 minutes until it turns light golden.
4. Add Broth and Potatoes:
Gradually whisk in the chicken broth to avoid lumps. Stir in the diced potatoes and thyme if using. Bring to a boil, then reduce heat to a simmer. Cook until potatoes are tender, about 15-20 minutes.
5. Mash Potatoes and Finish Soup:
Once potatoes are soft, mash some with a potato masher or immersion blender, leaving some chunks for texture. Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is creamy. Season with salt and pepper. Heat gently and do not boil after adding cream.
6. Serve and Garnish:
Ladle the soup into bowls and top with crumbled bacon and chopped fresh chives. Enjoy warm with crusty bread for a cozy meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes! Just make sure to thaw them completely and drain any excess water before adding to prevent the soup from becoming too watery.
How Can I Make This Soup Dairy-Free?
Swap out the heavy cream for coconut milk or any plant-based cream alternative, and use a dairy-free cheese or nutritional yeast to keep that cheesy flavor without the dairy.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 5, then let it cool and refrigerate for up to 2 days. Reheat gently and stir in cream and cheese right before serving to keep it fresh and creamy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to loosen it up.