Okay, friends, let’s talk comfort food. When the weather turns even a little chilly, or when I’m just craving something warm and satisfying, this creamy **potato soup recipe** is my absolute go-to. It’s like a warm hug in a bowl, and seriously, it rivals even my grandma’s Chicken Noodle Soup when it comes to soothing the soul. Forget complicated recipes that take all day – this one is surprisingly simple, uses mostly pantry staples, and tastes like you’ve been simmering it for hours. Seriously, it is so good!
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What is potato soup?
So, what exactly is Potato Soup? Think of it as a hearty, creamy soup where potatoes are the star of the show. It’s essentially boiled potatoes that are then blended or mashed to create a thick, comforting base. It’s often flavored with onions, garlic, and sometimes bacon or ham (because, let’s be honest, everything’s better with bacon!). The beauty of **potato soup** is that it’s incredibly versatile – you can dress it up with fancy toppings or keep it simple and rustic. Either way, it’s a guaranteed crowd-pleaser.
Why you’ll love this recipe?
Let me tell you, there are a million **Potato Soup recipes** out there, but this one is special. First, the flavor is incredible. It’s rich, creamy, and deeply savory, thanks to a few key ingredients that I’ll share with you. It also manages to be all of those things and still be light. Next, it’s shockingly simple to make. Honestly, this is one of those recipes you can throw together on a weeknight, even when you’re tired. The ingredients are budget-friendly, which is always a win in my book, and it’s endlessly customizable. I’ve served this as a starter for fancy dinner parties and as a simple lunch for my kids – it works for everything! What I love most about this is that it’s a blank canvas for toppings. Crispy bacon, shredded cheese, a dollop of sour cream, fresh chives… the possibilities are endless. Plus, it reheats beautifully, making it perfect for meal prep. If you love my creamy tomato soup, or my butternut squash soup, you’ll be obsessed with this **potato soup recipe**.
How do you make potato soup?
Quick Overview
Making this creamy potato soup is easier than you think! You’ll start by sautéing onions and garlic to build a flavor base. Then, you’ll add the potatoes and broth, simmer until tender, and blend until smooth and creamy. A touch of cream or milk (or even almond milk – I’ve tested it, and it’s delicious!) adds richness. The whole process takes less than an hour, and the results are restaurant-worthy. Trust me, you’ll be amazed at how simple it is to create something so comforting and flavorful.
Ingredients
For the Soup:
* 1 medium yellow onion, chopped * 2 cloves garlic, minced * 4 cups Yukon. Gold potatoes, peeled and cubed (about 2 pounds) – Yukon Golds give the best creamy texture! * 4 cups chicken broth (vegetable broth works great too! ) * 1 teaspoon salt, plus more to taste * 1/2 teaspoon Black Pepper * 1/4 cup water * Heavy cream, milk, or unsweetened almond milk (for extra creaminess)?
For the Toppings (optional, but highly recommended):
* Crispy cooked bacon, crumbled * Shredded cheddar cheese * Sour cream or Greek yogurt * Freshly sliced ham. * What are some examples of
What are the steps to
Step 1: Sauté Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. What is the flavor party?
Step 2: Add Potatoes and Broth
Add the cubed potatoes and chicken broth to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender. You should be able to easily pierce them with a fork.
Step 3: Blend the Soup
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be careful when blending hot liquids! If using a regular blender, work in batches and vent the lid to prevent pressure buildup. The key here is to get it as smooth as possible. I always blend it for a solid minute or two.
Step 4: Add Cream and Adjust Seasoning
Return the blended soup to the pot. What is the best way to stir together heavy cream, almond milk, or heavy sour cream? Heat through gently, being careful not to boil. Taste and adjust the seasoning with more salt and pepper as needed. What’s your chance to make the flavors sing? I sometimes add a pinch of nutmeg to my recipe.
Step 5: Serve and Garnish
What is your favorite topping for potato soup? What are some of my favorite things to serve with bacon, sour cream, and fresh chives? What are some creative ideas? What is a good touch of paprika?
What should I serve it with?
This creamy potato soup is delicious on its own, but it also pairs well with other Side Dishes.
For a light lunch:Serve with a simple green salad or crusty loaf of bread for dipping.
What is a hearty dinner?Pair it with a grilled cheese sandwich, baked ham and cheese sandwiches, or roasted potato salad.
For a Cozy Night In:Enjoy it with a warm blanket and roaring fire (if you have one).
My family loves it with homemade croutons or a sprinkle of everything bagel seasoning on top. What are some good side dishes to serve with hot sauce?
What are some tips for perfecting potato soup?
What are some tips to take your potato soup to the next level?
Potato Choice: Yukon Gold potatoes are my favorite for their creamy texture, but Russet potatoes will also work. Just be sure to peel them thoroughly.
Don’t skip the aromatics..How do you sauté onions and garlic?
Broth Quality:What is the best chicken broth to use? Homemade broth is even better, if you have it!
Blending Tips:Be careful when blending hot liquids! How do you vent the lid of a blender to prevent pressure buildup? An immersion blender is a safer and easier option.
What is the creaminessWhat are some good ways to make a creamy soup with cream cheese?
Spice It Up:Add a dash of hot sauce or red pepper flakes to taste.
I accidentally used sweet potatoes instead of Yukon golds (oops! Is it true that potato soup isn’t a traditional soup? Don’t be afraid to experiment. You can learn anything.
What are some Storing and Reheating Tips?
This potato soup freezes beautifully, making it perfect for meal prep.
Refrigerator Storage: WhatHow do you store soup in an airtight container? How do I improve the taste of a beer?
How do I useFor longer storage, freeze soup in individual portions in freezer-safe containers for up to 2-3 days. What is the best way to thaw overnight in the refrigerator before reheating?
Reheating Tips:Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. Can you reheat it in microwave?
Creaminess Restoration: If the soup seems a little thick after reheating, add a splash of broth or milk to thin it out. Stir well to restore its creamy consistency. I usually add a knob of butter too!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite **potato soup recipe**! It’s creamy, comforting, and incredibly easy to make. Whether you’re looking for a simple weeknight dinner or a cozy weekend lunch, this soup is sure to hit the spot. The best part is how versatile it is – feel free to experiment with different toppings and variations to make it your own. If you enjoyed this recipe, be sure to check out my other soup recipes for more delicious and comforting meal ideas. Happy cooking, friends! And don’t forget to let me know in the comments how yours turns out – I can’t wait to hear what you think!
Hearty Vegetable Potato Soup: Why You'll Love Every Spoonful!
Ingredients
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 large onion chopped
- 4 cups vegetable broth low sodium preferred
- 3 cups russet potatoes peeled and diced
- 2 cups broccoli florets fresh or frozen
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 0.5 cup heavy cream for creaminess
- 1 cup sharp cheddar cheese shredded
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add vegetable broth, diced potatoes, broccoli florets, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until potatoes are tender.
- Stir in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
- Taste and adjust the seasoning with more salt and pepper, if needed.
- Serve the soup hot, garnished with additional cheese or fresh herbs if desired.
