The first time I took a spoonful of this Potato Soup, it was like a flavor explosion in my mouth. Creamy, comforting, with just the right hit of savory depth — that’s what makes this Potato Soup unforgettable. The silky texture hits your tongue while those subtle hints of garlic and onion sneak in, making every bite a warm hug from the inside. Honestly, it’s like the ultimate comfort food that I never knew I needed until recently.
I had been craving something cozy but filling and found myself scrolling through food photos online. Then I stumbled on a version of Potato Soup with crispy bacon bits, melted cheese, and just the perfect creaminess — my foodie radar was buzzing! I had to recreate it in my kitchen, and the results were better than expected. This Potato Soup isn’t just soup; it’s a creamy masterpiece with layers of flavor that hit all the right notes: savory, a little sweet from caramelized onions, and so rich without being heavy.
If you want a recipe that’s straightforward but still feels like you just got back from a fancy dinner, this Potato Soup will be your go-to. Whether you want a vegetarian potato soup, a hearty potato chowder, or a loaded baked potato soup, you’re in the right place. I’m so pumped to share this recipe—trust me, your taste buds are in for a treat! For even more inspiration, if you love this Potato Soup, you need to try this Perfect Potato Soup recipe. Let’s get into what you need before we jump into this flavor-packed journey!
What You Need
These ingredients make this Potato Soup absolutely crave-worthy!
- 4 large russet potatoes, peeled and diced (splurge on organic if you can – flavor and texture win here)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced (fresh is best but garlic paste works if you’re in a pinch)
- 4 cups vegetable broth (grab low-sodium for full control over salt levels)
- 1 cup heavy cream or for a lighter spin, use half-and-half (this is what makes the creamy potato soup heavenly)
- 4 strips of bacon, cooked and crumbled (optional but trust me, the loaded baked potato soup vibe ramps up with this)
- 1 cup shredded sharp cheddar cheese (swap for smoked gouda for a smoky twist)
- 2 tablespoons unsalted butter (for that rich base flavor)
- 2 stalks leeks, white and light green parts chopped (if you want a potato leek soup variant, these are key!)
- Salt and pepper to taste (don’t skimp here!)
- Fresh chives, minced for garnish
Pro tip: This Potato Soup gets even better when you use homemade broth. Grab yours from the international aisle or make a batch ahead to boost flavor. Prepping your potatoes in cold water keeps them fresh and starchy-perfect for thickening the soup.
How to Make It
1. Sweat the aromatics – Melt butter over medium heat in a large pot. Add onions, leeks, and garlic. Cook until translucent and smelling like pure heaven (this is where the magic happens with your Potato Soup!).
2. Add potatoes and broth – Toss in the diced potatoes, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Let it cook for about 20-25 minutes until potatoes are tender. Your Potato Soup should look golden and gorgeous at this point.
3. Blend for creaminess – Use an immersion blender to blend about half the soup until silky but still chunky. It’s that creamy potato soup texture everyone loves. If you don’t have a blender, carefully transfer portions to a standard blender and pulse.
4. Add cream and cheese – Stir in the heavy cream and shredded cheddar. The cheese melts to create that luscious, loaded baked potato soup finish.
5. Crisp up the bacon – In a small pan, crisp the bacon until super crunchy. Crumble over the soup as a perfect salty garnish. This loaded baked potato soup upgrade makes it feel like a comfort food feast.
6. Season and finish – Add salt and pepper according to taste. Garnish with fresh chives. The smell of this Potato Soup will have everyone asking for seconds!
Cooking this hearty potato chowder takes around 45 minutes start to finish. Pro tip: Use Yukon Gold potatoes if you want a slightly waxier texture, but russets are my favorite for fluffiness.
Serving This Up
This Potato Soup pairs like a dream with crusty artisan bread or a fresh green salad. If you want to switch it up, serve it alongside my favorite stuffed pepper soup for a meal that can’t be beat.
Serve this Potato Soup at your next family gathering and watch it disappear in minutes! For a cozy night in, sprinkle some extra sharp cheddar and crispy bacon on top, then snap a pic for the ‘gram — creamy potato soup photos always get love.
Leftovers? No problem. Reheat gently on the stove until warm, then transform the next day’s batch into loaded baked potato soup bowls topped with avocado and fresh herbs. Seasonal twist: Add roasted corn and a dash of smoked paprika for a little Southwestern flair!
For a vegetarian potato soup option, skip the bacon and add sautéed mushrooms or roasted chickpeas. If you want a lighter twist, blend up this vegan potato soup recipe from Vegan Potato Soup – A Virtual Vegan that nails creaminess sans dairy.
Your Questions Answered
How do I make this Potato Soup extra flavorful?
Add a sprinkle of smoked paprika and a dash of Worcestershire sauce (vegetarian versions love a splash of soy sauce or liquid aminos). Also, caramelize your onions first — that sweetness can’t be beat!
Can I meal prep this Potato Soup?
Yes! This Potato Soup freezes well for up to 3 months. Just cool completely before freezing and thaw in the fridge overnight before reheating gently.
What’s the best way to reheat Potato Soup without losing quality?
Reheat over low heat on the stove, stirring often. Adding a splash of broth or cream helps keep it luscious and avoids a dry or grainy texture.
Can I make a Potato Leek Soup variation?
Absolutely! Swap half your onions for leeks. The earthy, mild flavor of leeks adds a beautiful brightness to the creamy potato soup base.
Is there a vegetarian potato soup alternative to loaded baked potato soup?
Try swapping bacon for smoked tempeh or mushrooms for that umami punch. Add nutritional yeast for cheesy notes without dairy.
What’s the difference between potato chowder and potato soup here?
Hearty potato chowder tends to be chunkier with more vegetables like corn and bacon, while potato soup leans creamy and smooth but chunky. This recipe straddles that line with creamy potato soup and can be adapted easily.
How to thicken potato soup if it’s too thin?
Mash some cooked potato chunks directly in the pot or stir in a teaspoon of cornstarch slurry and simmer till thickened.
For more delicious soup options, this ramen noodle soup recipe is a flavor-packed hit. And if you’re loving sweet potatoes, these sweet potato pancakes might just be your next obsession!
Final Bites
This Potato Soup deserves a spot in your dinner lineup for its simplicity, comfort, and endless tweak possibilities. My Foodie Tips:
- Use homemade broth for flavor that pops.
- Don’t skimp on quality cheese (sharp cheddar is a hero here).
- Crisp your bacon or toppings just before serving to keep them crunchy.
Try loaded baked potato soup for family favorites or go green with a potato leek soup twist. Vegetarian potato soup fans will adore the creamy yet meat-free options here. Honestly, every version I’ve tried across the board gets rave reviews.
Customize your soup with favorite toppings and mix-ins—you can’t go wrong! Cooking and sharing this Potato Soup is a joy, and I can’t wait for your kitchen to smell just as irresistible as mine did. Dive in and make your own creamy potato soup masterpiece!
If you’re ready for a delicious classic with tons of flavor and heart, this Potato Soup is calling your name. Your next crave-worthy bowl awaits!
Potato Soup
A creamy and comforting potato soup made with tender potatoes and savory herbs, perfect for a cozy meal any time of year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic; sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or mash some potatoes for a chunkier texture.
- Stir in heavy cream and cheddar cheese, if using. Heat through without boiling.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with chopped chives before serving.
Notes
For extra richness, add crispy bacon bits or serve with crusty bread for dipping.