This potato soup recipe is everything you want on a chilly day—creamy, comforting, and full of tender potatoes that melt in your mouth. It’s a simple mix of potatoes, onions, broth, and a little bit of cream that comes together into a warm bowl of goodness. The best part is how easy it is to make and how well it fills you up without being too heavy.
I love making this soup because it feels like a big hug in a bowl. Sometimes I add a handful of crispy bacon bits or a sprinkle of shredded cheese on top, which adds a nice little crunch and extra flavor. One trick I like is to cook the potatoes until they’re soft enough to mash just a bit, giving the soup a smooth, velvety texture without losing those nice potato chunks.
This soup is also great for sharing with family or friends, and it pairs wonderfully with warm bread or simple crackers. I often bring a pot of it to gatherings because it’s always a hit and so easy to reheat. It’s the kind of recipe that makes you feel cozy inside, even on the coldest days.
Key Ingredients & Substitutions
Russet potatoes: These are starchy and perfect for creating a creamy texture when cooked. If you can’t find russets, Yukon Gold potatoes work well for a slightly buttery flavor and smooth finish.
Chicken broth: It adds savory depth to the soup. For a vegetarian option, use vegetable broth instead. Homemade broth or low-sodium store-bought are both good choices to control saltiness.
Cheddar cheese: Sharp cheddar adds great flavor and melts nicely. If you want something milder, try Monterey Jack or Colby. For a dairy-free version, omit cheese or use a plant-based substitute.
Bacon: Bacon in this soup adds a crispy, smoky contrast. If you don’t eat pork, try turkey bacon or smoked tempeh for a similar taste and texture.
How Do You Get the Creamy Yet Chunky Texture in Potato Soup?
The key is to partially mash your potatoes while cooking. Here’s how you can do it:
- Once the potatoes are tender, use a potato masher to press down and break some potatoes but leave chunks for texture.
- If you use an immersion blender, pulse gently to avoid making the soup too smooth.
- Stir cheese and cream in last, as melting cheese directly into hot soup helps thicken it perfectly.
This balance gives you a rich, velvety soup that still feels hearty and satisfying.
Equipment You’ll Need
- Large soup pot – I like a big pot because it gives space for simmering and mashing everything easily.
- Knife and cutting board – for chopping the onions, garlic, and potatoes; easy and quick to prep.
- Potato masher or immersion blender – a masher gives a chunkier texture, while an immersion blender makes it smooth and creamy.
- Wooden spoon or spatula – perfect for stirring and mashing in the pot without scratching surfaces.
- Measuring cups and spoons – for accurately adding broth, cream, and seasonings to keep the flavor just right.
Flavor Variations & Add-Ins
- Shredded cooked chicken or ham – add protein for a heartier version, especially good leftovers.
- Extra vegetables: diced carrots or celery – for more crunch and color; sauté them with onions for extra flavor.
- Different cheese: Monterey Jack or Pepper Jack – for a milder or spicier kick.
- Fresh herbs like thyme or parsley – sprinkle on top for a bright, fresh finish.
Classic Creamy Potato Soup with Bacon and Chives
Ingredients You’ll Need:
- 6 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded cheddar cheese, plus extra for garnish
- ½ cup sour cream
- ¼ cup heavy cream
- 6 slices bacon, cooked crisp and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, making the total time around 30 minutes. It’s a quick and satisfying soup you can whip up any day of the week.
Step-by-Step Instructions:
1. Cook the Aromatics:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until the onions turn soft and translucent. Stir in the minced garlic and cook for another minute until you can smell its aroma.
2. Simmer the Potatoes:
Add the diced potatoes to the pot and pour in the chicken broth. Bring it to a boil, then lower the heat to let it simmer. Cook until the potatoes are very tender, which usually takes about 15 to 20 minutes.
3. Mash the Potatoes:
Use a potato masher or an immersion blender to mash some of the potatoes right in the pot. Leave a few chunks for a nice texture—you want the soup creamy but still hearty.
4. Add Dairy and Cheese:
Stir in the shredded cheddar cheese until it melts completely. Then, mix in the sour cream and heavy cream until everything is creamy and smooth.
5. Season and Serve:
Season the soup with salt and pepper to your liking. Heat it gently, but avoid boiling so the dairy doesn’t curdle. Ladle the soup into bowls and top with crispy crumbled bacon, extra shredded cheddar, and chopped fresh chives.
6. Enjoy Your Soup!
Serve the potato soup hot, accompanied by crusty bread or crackers for a comforting meal everyone will love.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just add a few extra minutes to the simmering step until they are tender. No need to thaw—just add them straight to the pot.
How Can I Make This Soup Dairy-Free?
Substitute the cheddar cheese with a dairy-free cheese alternative or nutritional yeast for flavor. Use coconut milk or any unsweetened plant-based cream instead of sour cream and heavy cream.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup ahead and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Add a splash of broth or cream if it thickens too much when reheated.
What Can I Use Instead of Bacon?
If you prefer a vegetarian option, try topping the soup with roasted chickpeas, smoked paprika, or crispy fried onions for that smoky crunch without the bacon.
