Why I’ll Love This Recipe
I enjoy this recipe because it’s made with simple pantry ingredients and comes together with very little effort. The potatoes create a naturally creamy texture, while the butter, cream, and seasonings add rich flavor. I also like how easy it is to customize with different toppings, cheeses, or vegetables to make it my own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- butter
- onion, diced
- garlic cloves, minced
- potatoes, peeled and diced
- chicken or vegetable broth
- heavy cream
- milk
- all-purpose flour
- salt
- black pepper
- dried thyme
- shredded cheddar cheese (optional)
- cooked bacon, crumbled (optional)
- chopped green onions or chives for garnish
Directions
- I melt the butter in a large pot over medium heat.
- I cook the diced onion until soft, then stir in the garlic and cook for another minute.
- I sprinkle in the flour and stir continuously for about 1 minute.
- I slowly whisk in the broth until the mixture is smooth.
- I add the diced potatoes, thyme, salt, and black pepper.
- I bring the soup to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- I mash some of the potatoes or blend part of the soup for a creamier texture while leaving some chunks for heartiness.
- I stir in the milk and heavy cream, then heat gently without boiling.
- I mix in the cheddar cheese if I’m using it and stir until melted.
- I serve the soup hot with bacon, green onions, or additional cheese as toppings if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- I add cooked bacon directly into the soup for smoky flavor.
- I stir in fresh broccoli during the last few minutes of cooking.
- I use smoked Gouda or Monterey Jack instead of cheddar for a different cheese flavor.
- I replace the heavy cream with half-and-half for a lighter version.
- I mix in cooked ham to make the soup even more filling.
Storage/Reheating
I store leftover potato soup in an airtight container in the refrigerator for up to 4 days. If I want to freeze it, I allow it to cool completely before transferring it to freezer-safe containers for up to 3 months, although the creamy texture may change slightly after thawing. I reheat the soup gently on the stovetop over low heat, stirring frequently, or warm individual portions in the microwave until heated through.
FAQs
What are the best potatoes for potato soup?
I like using Yukon Gold potatoes because they become creamy while still holding their shape. Russet potatoes also work well for a thicker soup.
Can I make potato soup without heavy cream?
Yes. I can substitute milk, half-and-half, or a dairy-free alternative, although the soup will be slightly less rich.
How do I make the soup thicker?
I mash more of the cooked potatoes or let the soup simmer a little longer until it naturally thickens.
Can I make potato soup ahead of time?
Yes. I often prepare it a day in advance because the flavors become even better after resting overnight in the refrigerator.
What can I serve with potato soup?
I enjoy serving it with crusty bread, garlic bread, dinner rolls, grilled cheese sandwiches, or a crisp green salad.
Conclusion
I always enjoy making this potato soup because it’s creamy, satisfying, and packed with comforting flavor. Whether I serve it as a simple weeknight dinner or pair it with fresh bread for a cozy meal, it’s a recipe that never disappoints. Its versatility and ease make it one of my favorite homemade soups.
PrintPotato Soup Recipe
Potato Soup is a rich, creamy, and comforting classic made with tender potatoes, onions, garlic, and a velvety broth. It’s an easy homemade soup that’s perfect for chilly evenings and can be customized with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 pounds potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese (optional)
- 4 slices cooked bacon, crumbled (optional)
- Chopped green onions or chives, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook until softened, then stir in the garlic and cook for 1 minute.
- Sprinkle in the flour and stir continuously for about 1 minute.
- Gradually whisk in the broth until smooth.
- Add the diced potatoes, dried thyme, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Mash some of the potatoes or blend part of the soup for a creamier texture while leaving some chunks.
- Stir in the milk and heavy cream, heating gently without bringing the soup to a boil.
- Mix in the shredded cheddar cheese, if using, and stir until melted.
- Serve hot, topped with crumbled bacon, green onions or chives, and extra cheese if desired.
Notes
- Yukon Gold potatoes create a naturally creamy texture, while Russet potatoes make a thicker soup.
- Add cooked bacon directly to the soup for extra smoky flavor.
- Stir in broccoli, ham, or your favorite vegetables for a heartier meal.
- Substitute smoked Gouda or Monterey Jack for cheddar to change the flavor profile.
- Replace heavy cream with half-and-half for a lighter version.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, though the texture may change slightly after thawing.
- Reheat gently over low heat, stirring frequently.
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 65 mg
