This creamy potato soup is like a warm hug in a bowl! It’s made with simple ingredients like potatoes, onions, and a splash of cream, creating a rich and comforting dish.
I love how quick it is to whip up! Perfect for chilly days, and don’t forget the bread for dipping—because who can resist that combo? Yum!
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a creamier texture. If you’re short on time, Yukon Golds also work well! Sweet potatoes can be a fun alternative for a different flavor profile.
Bacon: Bacon adds a great flavor, but if you’re looking for a vegetarian option, you can use smoked paprika or liquid smoke to mimic that smoky taste. You can also skip it entirely for a lighter version!
Heavy Cream: For a lighter soup, you can substitute half-and-half or even almond milk. I sometimes add a dollop of sour cream right before serving for extra creaminess!
Broth: Chicken broth is my go-to for flavor, but vegetable broth is a great substitute if you’re vegetarian. Homemade broth elevates the flavor even more if you have the time!
How Do You Get the Right Creamy Texture?
The key to that creamy texture lies in the method of incorporating the potatoes. Start by cooking the potatoes until they are very tender. This ensures they break down easily when you mash them.
- Make a roux with the butter and flour. This thickens your soup nicely.
- Blend the mixture – a potato masher or immersion blender works well. Aim for some chunky pieces mixed with smooth soup!
- Finally, add the heavy cream just before serving to maintain its richness. Heat gently to avoid curdling.
Following these steps will help you achieve that perfect creamy consistency every time!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 4 strips bacon
- 1 cup shredded sharp cheddar cheese, divided
- 2 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp chopped fresh chives (for garnish)
How Much Time Will You Need?
This creamy potato soup takes about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s a quick and easy meal perfect for weekday dinners or a cozy weekend lunch!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by placing the bacon in a large pot over medium heat. Cook it until it’s crispy, which should take about 5-7 minutes. Once it’s ready, remove the bacon from the pot, crumble it into pieces, and set aside. Make sure to keep about 1 tablespoon of the bacon drippings in the pot for flavor!
2. Sauté the Onions and Garlic:
In the same pot, add the butter to the bacon drippings. Once the butter is melted, add the chopped onions. Sauté them for about 4-5 minutes until they become translucent. Then add the minced garlic and cook for 1 more minute until you can smell the lovely garlic aroma.
3. Make the Roux:
Stir in the flour to the onion and garlic mixture, cooking it for about 2 minutes. This will help thicken your soup. Make sure to stir constantly to avoid lumps!
4. Add the Broth and Potatoes:
Now, it’s time to add the chicken broth. Whisk it in gradually to prevent lumps. Then, toss in the diced potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are super tender.
5. Mash Some Potatoes:
Using a potato masher or an immersion blender, mash some of the potatoes. This will give your soup a creamy yet slightly chunky texture, which is perfect! Remember to leave some potato chunks for that rustic feel.
6. Make It Creamy:
Next, stir in the heavy cream and half of the shredded cheddar cheese. Season with salt and pepper to taste. Heat it through until the cheese is melted and the soup is nice and creamy.
7. Serve and Enjoy:
Serve the soup hot in bowls, topping each with the remaining shredded cheddar cheese, crumbled bacon, and a sprinkle of fresh chives. Enjoy your cozy, comforting creamy potato soup!
Perfect for any season, this soup will warm your heart and fill your belly. Enjoy every delicious spoonful!
Can I Use Other Types of Potatoes?
Absolutely! While Russet potatoes are ideal for a creamy texture, Yukon Golds also work well and add a buttery flavor. You can even experiment with red potatoes, but keep in mind they may not yield as creamy a result.
Can I Make This Soup Vegetarian?
Yes, simply substitute the chicken broth with vegetable broth and omit the bacon. You can use smoked paprika or liquid smoke to add a smoky flavor without the meat!
How to Store Leftover Potato Soup?
Cool the soup to room temperature, then store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream if it thickens too much while cooling.
Can I Freeze Creamy Potato Soup?
You can freeze it, but the cream may separate when thawed. To freeze, let the soup cool, then transfer it to freezer-safe containers. When ready to eat, thaw it overnight in the fridge and reheat, stirring in fresh cream to restore its creaminess.
