This creamy potato soup is like a warm hug in a bowl! With tender potatoes, a bit of butter, and creamy goodness, it’s comfort food at its best.
It’s super easy to make, and you can even top it with crispy bacon or fresh herbs. Trust me, you’ll want seconds (and probably thirds)! 🥰
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for a creamy soup. Their starchy texture makes the soup thick and hearty. You can substitute with Yukon gold potatoes, which add a slightly buttery flavor, but avoid waxy potatoes like red potatoes as they won’t give the same creaminess.
Chicken Broth: This adds depth to the flavor of the soup. For a vegetarian version, vegetable broth works just as well, maintaining a delicious taste while keeping it meat-free.
Heavy Cream: It gives the soup its creamy texture. If you want a lighter soup, you can use half-and-half or even whole milk. However, the richness might be slightly less satisfying.
Chelsea Cheese: Sharp cheddar complements the flavor beautifully. If you prefer a milder taste, you can swap it for Monterey Jack or mozzarella. For a different kick, try pepper jack cheese!
Bacon: Adds a savory crunch. You can skip this for a vegetarian option, or substitute with crispy pancetta or turkey bacon for a lighter touch. For a vegan version, try using tempeh bacon.
How Do I Get My Potatoes Just Right for the Soup?
Getting the potatoes to the right texture is key for this soup. Follow these simple steps:
- Choose the right potatoes; russets are ideal for their starchiness.
- Dice them evenly, so they cook uniformly — aim for 1-inch pieces.
- Simmer them in the broth until fork-tender, about 15-20 minutes. You want them soft, but not mushy.
- Use a potato masher or an immersion blender to break some down while leaving others chunky for a nice texture.
By following these steps, you’ll have the perfect velvety soup with tasty potato bits!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups shredded sharp cheddar cheese (plus extra for garnish)
For the Garnish:
- 1/2 cup cooked bacon, chopped (for garnish)
- 2 tbsp fresh chives, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This creamy potato soup takes about 10 minutes to prepare and around 30 minutes to cook, making it roughly 40 minutes total from start to finish. Ideal for a cozy weekday dinner!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté for about 5 minutes until it turns soft and translucent. Then, add the minced garlic and cook for another minute until you can smell that delicious garlic aroma!
2. Make the Roux:
Sprinkle the flour over the softened onion and garlic, stirring continuously. You want to form a roux, which will help thicken your soup. Cook this mixture for 2-3 minutes, making sure to stir constantly and remove the raw flour taste.
3. Add the Broth:
Carefully whisk in the chicken broth, ensuring there are no lumps. Turn up the heat a little and bring the mixture to a gentle boil.
4. Cook the Potatoes:
Add your diced potatoes to the pot once the broth is bubbling. Reduce the heat to medium-low and let it simmer. Check the potatoes after about 15-20 minutes. They should be tender and easy to pierce with a fork.
5. Mash for Texture:
Now, it’s time to mash some of the potatoes! Use a potato masher or an immersion blender to break them down slightly, leaving some chunks for that nice texture we love in potato soup.
6. Make it Creamy:
Next, stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy. Season with salt and black pepper to your liking.
7. Serve and Garnish:
Pour the soup into bowls and serve hot. Garnish with extra shredded cheddar, crispy bacon, and chopped chives for a pop of color and flavor!
Enjoy your smooth and creamy potato soup that warms your heart and fills your tummy!
Can I Use Different Types of Potatoes?
Yes, you can! While russet potatoes are great for creaminess, Yukon gold potatoes can also work well, adding a slightly buttery flavor. Avoid using waxy potatoes like red potatoes, as they won’t yield the same texture.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding cream and cheese. Cool and store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat gently and then stir in the cream and cheese.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. If it seems too thick, add a splash of broth or water to loosen it up.
Can I Make This Soup Vegan?
Yes! You can substitute the heavy cream with coconut milk or a plant-based cream, the chicken broth with vegetable broth, and omit the bacon or replace it with a plant-based bacon alternative. Enjoy a delicious vegan version of this creamy soup!
