I just made this rich and hearty potato soup recipe last night, and I’m still thinking about it today. There’s something about a warm, creamy bowl that feels like a hug after a long day. This wasn’t just any potato soup—it reminded me of cozy winters and family dinners.
Plus, it’s flexible enough to add your twist, whether you’re into bacon, cheddar, or something more adventurous. Oh, and if you’re also into comforting bowls like Potsticker Soup, you’ll absolutely love this too.
What You’ll Need: Ingredients That Make a Difference
These simple, wholesome ingredients come together to create a bowl bursting with comfort. Here’s why each one matters:
- 4 large Russet potatoes, peeled and diced: Russets work best because they’re starchy, giving you that perfect creamy texture.
- 1 medium onion, chopped: Adds a layer of savoury sweetness once sautéed.
- 2 cloves garlic, minced: Fresh garlic gives a stronger punch than powder—don’t skip it.
- 2 celery stalks, chopped: Adds crunch and subtle flavor contrast.
- 4 cups chicken or vegetable broth: Choose low-sodium to control salt levels; both versions taste great.
- 2 cups heavy cream (or half-and-half for a lighter version): Cream makes it luscious, but half-and-half keeps it lighter.
- 3 tablespoons butter: For richness and to sauté the aromatics.
- 1 teaspoon salt (or to taste): Start light—broths and bacon can be salty too.
- 1/2 teaspoon black pepper: For just the right kick.
- 1/2 teaspoon smoked paprika (optional): Adds a warm, smoky depth.
- 1 teaspoon dried thyme (optional): Pairs beautifully with potatoes for a more earthy flavor.
- 1 cup shredded cheddar cheese (for topping): Freshly shredded melts better—pre-shredded can be grainy.
- 4 strips of bacon, cooked and crumbled (for topping): Adds crunch and saltiness to each bite.
- 1/4 cup chopped green onions (for topping): Gives freshness and color.
- Sour cream (optional, for topping): Just a dollop gives a tangy creaminess.
Note: This recipe makes around 4 to 6 hearty servings. Perfect for family dinner or leftovers the next day.
Want to Switch Things Up? Here Are Potato Soup Variations
Everyone has a different spin on their favorite soup recipes. Here are some creative and diet-friendly ways to adapt this potato soup:
- Dairy-Free: Use coconut cream or oat milk and skip the cheese toppings.
- Vegan Option: Use veggie broth, plant-based cream, and swap bacon for smoky tempeh or mushrooms.
- Low-Carb Version: Sub half the potatoes with cauliflower florets.
- Flavor Add-Ins: Try adding corn kernels, a dash of nutmeg, or sautéed leeks for more depth.
- Spicy Kick: Stir in red pepper flakes or diced jalapeños.
You can explore more soup recipe ideas with similar base ingredients—just change the herbs, toppings, or broth to make it yours.
How Long Does It Take to Cook?
This soup is perfect when you’re short on time but craving something cozy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Equipments You’ll Need in Your Kitchen
Here’s what I used while making it—and why you should too:
- Large pot or Dutch oven – for even cooking and room for stirring.
- Wooden spoon or spatula – gentle on pots and good for mixing.
- Potato masher – thickens soup naturally without needing flour.
- Chef’s knife – for chopping potatoes, onions, and celery.
- Cutting board – a must for clean, safe prep.
- Ladle – for serving with ease.
- Immersion blender (optional) – if you like smoother textures.
How to Make Creamy Potato Soup from Scratch?
Let’s walk through the step-by-step process so you can get this right even on your first try. It’s easier than you think and totally worth it.
Step 1: Get the Veggies Ready
Peel the Russet potatoes and dice them into bite-sized chunks. Finely chop the onion and celery. Mince the garlic cloves. The fresher your ingredients, the better the flavor will be. It’s prep that sets the tone for the rest of the recipe, so take your time here.
Step 2: Start with Aromatics
In your large pot, melt butter over medium heat. Toss in the chopped onions and celery. Stir frequently and let them soften for about 5 minutes. Add garlic and let it cook for one more minute—just until fragrant. You’ll know it’s ready when your kitchen starts smelling amazing.
Step 3: Add Potatoes and Broth
Add the diced potatoes into the pot and pour in your chicken or vegetable broth. Turn up the heat and bring everything to a gentle boil. Once it’s bubbling, lower the heat and simmer for 15 to 20 minutes. The potatoes should be soft enough to mash easily with a spoon.
Step 4: Thicken It Up
Use a potato masher to mash about half the potatoes directly in the pot. This gives the soup a thicker texture without needing flour or starch. You’ll still have some chunks left for bite and balance.
Step 5: Make It Creamy and Flavorful
Now, pour in the heavy cream (or half-and-half). Stir in salt, pepper, smoked paprika, and thyme if you’re using them. Let it simmer for another 5–10 minutes, stirring occasionally. The soup should look velvety and rich by now.
Step 6: Optional – Blend for Smoothness
If you prefer a silky texture, use an immersion blender to partially blend the soup. Or, transfer a portion to a regular blender and return it to the pot. This step is totally up to your texture preference.
Step 7: Taste and Serve
Give it a final taste and adjust seasoning if needed. Maybe a bit more salt, maybe a pinch of paprika—it’s all about your flavor. Serve hot with your favorite toppings like shredded cheddar, crispy bacon, green onions, or sour cream.
Extra Tips from My Kitchen
Here’s what I learned after making this recipe a few times. These simple tweaks make all the difference:
- Always use fresh garlic instead of powder—it really enhances the flavor.
- Don’t skip mashing—it thickens the soup beautifully without extra cream or flour.
- Use freshly grated cheese for toppings; it melts and tastes way better.
- If using bacon, cook it in the same pot first and set aside—the leftover fat adds flavor.
- Want it more hearty? Add corn, ham chunks, or even leftover roasted chicken.
How to Serve Creamy Potato Soup Like a Pro
Presentation adds to the experience. I usually serve this soup in wide, shallow bowls. Top it with a handful of cheddar cheese so it melts on contact. Add a sprinkle of green onions, a few crispy bacon bits, and a tiny dollop of sour cream in the center.
Serve with crusty bread or garlic toast on the side. If you love rich, flavorful bowls like Hungarian Mushroom Soup, you’ll appreciate the layers of comfort this one brings.
Nutritional Snapshot
Here’s a quick look at what one serving offers (estimate based on 6 servings):
- Calories: ~400
- Protein: ~10g
- Carbohydrates: ~35g
- Fat: ~25g
Note: This may vary slightly based on toppings and portion size.
How to Store Potato Soup the Right Way
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove.
- Freeze: Yes, you can freeze it! Let it cool completely, then freeze in portions. Use within 2 months.
- Reheat: Reheat over low heat to prevent curdling. Stir frequently. Add a splash of milk or broth if it’s too thick.
Why You’ll Love This Recipe
Still thinking about whether to try it? Let me give you a few solid reasons:
- It’s easy to make – No fancy techniques or tools needed.
- Super flexible – You can switch up ingredients without ruining the taste.
- Crowd-pleaser – Kids, adults, picky eaters—everyone loves this.
- Comfort in a bowl – It’s warm, filling, and perfect for any season.
- Meal-prep friendly – Make it ahead, freeze it, and enjoy later.
FAQs
Can I use red potatoes instead of Russet?
Yes, but they won’t give the same creamy texture. Russets are starchy and mash better.
Is this soup gluten-free?
Absolutely! As long as your broth and toppings are gluten-free, you’re good to go.
Can I skip the cream?
Yes, swap it with oat milk, almond milk, or even more broth for a lighter version.
What toppings go well with potato soup?
Cheddar, bacon, green onions, sour cream, croutons, or even a drizzle of olive oil.
