This creamy potato soup is like a warm hug in a bowl! It’s made with tender potatoes, rich broth, and a touch of cream for that silky texture we all love.
Perfect for chilly days, I often top mine with crispy bacon bits or a sprinkle of cheese. Can’t resist a little extra flavor, right? 😉
I love how quick and easy this soup is to whip up. Just simmer, blend, and enjoy! It’s comfort food at its finest.
Key Ingredients & Substitutions
Potatoes: Yukon Golds are my top choice for this soup. They’re creamy and make the soup smooth. If you can’t find them, Russets work, but they need a little more butter for creaminess. Sweet potatoes could be a fun twist for a sweeter flavor!
Onion: A medium yellow onion adds sweetness and depth. If you’re in a rush, shallots or green onions can work too. For a milder flavor, try leeks!
Garlic: Fresh garlic brings a lovely aroma, but garlic powder can be an alternative if you’re out of fresh cloves. Just use about 1/4 teaspoon for a hint of garlic flavor.
Broth: Homemade broth is great but store-bought works just as well. For a vegetarian option, vegetable broth is perfect. If you’re low on broth, use water with a bit of seasoning.
Cream: Heavy cream gives that luxurious texture, but half-and-half lightens it up. For a lighter version, use whole milk or even coconut milk for a different flavor profile!
How Do I Get That Creamy Texture Without Over-Blending?
Part of the magic of this creamy potato soup is in the texture. You want some creamy goodness while still having a few potato pieces for a heartier bite. Here’s how:
- Use an immersion blender and pulse gently in one spot for a few seconds, then lift and move to another spot. This way, you’ll have a mix of creamy and chunky bits.
- If using a traditional blender, blend half the soup first, then stir it back into the pot. This ensures nobody bites into a completely smooth soup!
- Always remember to blend in batches and be careful with hot liquids—they can splatter!
Following these tips and using the right ingredients will help you make the perfect creamy potato soup every time. Enjoy cooking!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 4 tablespoons butter
- 1/2 cup shredded cheddar cheese (optional)
- Salt and black pepper to taste
- 1/4 teaspoon smoked paprika or cayenne pepper (optional)
For Garnish:
- Chopped fresh chives
- Crispy bacon bits (optional)
- Crusty bread or toasted baguette slices, for serving
How Much Time Will You Need?
This creamy potato soup takes about 10 minutes to prep and approximately 30 minutes to cook. It’s easy, quick, and perfect for a cozy meal on a chilly day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until you can smell the delicious aroma.
2. Cook the Potatoes:
Next, add the diced potatoes to the pot and stir to combine with the onion and garlic. Pour in the chicken or vegetable broth, ensuring that the potatoes are just covered. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are very tender.
3. Blend for Creaminess:
Using an immersion blender, carefully blend the soup directly in the pot until it’s partially pureed, leaving some potato chunks for texture. If you don’t have an immersion blender, you can transfer half of the soup to a blender, puree it, and then return it to the pot.
4. Add Cream and Season:
Stir in the heavy cream and add the shredded cheddar cheese if you desire. Heat the soup gently, being careful not to let it boil, until it’s warmed through and the cheese has melted. Taste and season with salt, black pepper, and optional smoked paprika or cayenne pepper.
5. Serve and Enjoy:
Ladle the creamy potato soup into bowls and garnish with crispy bacon bits and a sprinkle of chopped fresh chives. For a finishing touch, drizzle a swirl of cream on top. Serve with crusty bread or toasted baguette slices alongside.
Enjoy this rich and comforting creamy potato soup, perfect for chilly days! It’s sure to warm you up from the inside out!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes are great for creaminess, but Russets will work just as well. You can even experiment with sweet potatoes for a unique flavor.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mash some of the potatoes in the pot with a fork or ladle, or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during the last few minutes of cooking.
Can I Make This Soup Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a plant-based cream alternative. Use nutritional yeast for added cheesiness without dairy!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally for even heating.