This creamy potato soup is like a warm hug in a bowl! Made with tender potatoes and rich cream, it’s smooth and comforting, perfect for chilly days.
I love how easy it is to whip up this soup—just chop, simmer, and blend! Plus, it’s great topped with crispy bacon or a sprinkle of cheese. Yum! 😋
Key Ingredients & Substitutions
Potatoes: For this soup, starchy potatoes like russets or Yukon golds work best. If you only have red potatoes, that’s fine too—they give a different texture but will still be delicious.
Chicken Broth: If you’re looking for a vegetarian option, vegetable broth works perfectly here. You can also use low-sodium broth to control the saltiness of your soup.
Heavy Cream: For a lighter version, you can use half-and-half or even whole milk, but your soup won’t be as rich. If you’re dairy-free, try coconut milk for creaminess.
Bacon: For a vegetarian spin, simply skip the bacon or replace it with bits of smoked tempeh or mushrooms for that savory flavor.
Cheddar Cheese: Sharp cheddar is fabulous for flavor, but you can use any melty cheese like Gruyère or Monterey Jack. If lactose is an issue, consider vegan cheese options.
How Do You Make the Roux Smooth in Potato Soup?
Making a smooth roux is key for a creamy soup. Here’s how to do it:
- Start by heating your pot and melting the butter with some bacon fat. This combination adds extra flavor.
- Once melted, sprinkle the flour over the mixture. Constant stirring is crucial to prevent clumps.
- Cook for 2 minutes to get rid of any raw flour taste, and your roux will be ready.
- Slowly whisk in your broth, making sure to smoothly incorporate it without lumps.
This step sets the foundation for a rich, creamy potato soup. Patience is key here—keep stirring!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 3 large potatoes)
- 4 cups chicken broth (or vegetable broth for vegetarian version)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 6 slices bacon, cooked crisp and crumbled (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky flavor)
- 1/4 cup chopped fresh chives or green onions, for garnish
How Much Time Will You Need?
This creamy potato soup takes about 35-40 minutes to prepare from start to finish. You’ll spend around 10 minutes chopping and sautéing, followed by about 20 minutes to cook the potatoes. The rest is just stirring and blending for that perfect creamy texture.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the bacon until it’s nice and crispy. Once done, remove the bacon and place it on paper towels to drain. Leave about 1 tablespoon of bacon fat in the pot for flavor—discard any extra or save it for another recipe!
2. Sauté the Onions and Garlic:
Add the butter to the pot with the bacon fat. Once it’s melted, toss in the chopped onion and minced garlic. Sauté until the onions turn translucent and smell delicious, about 4-5 minutes. Stir often so they don’t burn!
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes. This helps cook out the raw flour taste and forms your roux, which gives the soup a rich texture.
4. Add the Broth:
Slowly whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer—this is the base of your soup!
5. Cook the Potatoes:
Add the diced potatoes, along with the salt, pepper, and smoked paprika if you’re using it. Cover the pot and let it simmer until the potatoes are tender, about 15-20 minutes.
6. Mash the Potatoes:
Using a potato masher or an immersion blender, mash some of the potatoes to create a creamy consistency, but leave some chunks for texture. It’s like balancing a cozy and hearty feel!
7. Stir in the Cream and Cheese:
Now it’s time to add the heavy cream and shredded cheddar cheese. Stir gently until the cheese melts into the soup and everything is blended beautifully. Taste and adjust seasoning if necessary.
8. Serve Hot:
Serve your creamy potato soup hot, topped with crispy crumbled bacon (if desired), extra shredded cheese, and a sprinkle of fresh chives or green onions. It’s ready to enjoy!
Enjoy your warm, creamy, and cheesy potato soup! Perfect for sharing with family or enjoying on a chilly day!
Can I Use Different Types of Potatoes?
Yes! While starchy potatoes like russets or Yukon golds give the best creamy texture, you can use red or even purple potatoes if that’s what you have. Just remember, the type of potato may slightly change the flavor and texture.
Can I Make This Soup Dairy-Free?
Absolutely! To make it dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegan cheese instead of cheddar. Just be aware that it may alter the flavor a bit, but it will still be delicious!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally. You can add a splash of broth or cream to revive the texture.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding extra cream if desired for creaminess.
