This warm and creamy potato soup is quick to make and perfect for chilly days! With just potatoes, broth, and a few seasonings, you’ll have a cozy meal in no time.
Making this soup is a breeze—just chop, cook, and blend! I love to sprinkle some cheese or crispy bacon on top for extra yumminess. Who can resist that? 🥔❤️
Key Ingredients & Substitutions
Potatoes: For the best texture, I recommend using Yukon Gold or russet potatoes. They break down nicely and create a creamy soup. If you’re short on time, frozen diced potatoes can work well too.
Broth: Chicken broth adds rich flavor, but use vegetable broth for a vegetarian option. Homemade or low-sodium varieties can improve taste and healthiness.
Milk/Half-and-Half: I enjoy using half-and-half for extra creaminess, but any milk works. Almond milk or oat milk can be a nice substitute if you’re looking for a dairy-free option.
Cheddar Cheese: Shredded cheddar blends well, but feel free to swap in any cheese you like, such as Monterey Jack or gouda, for different flavors.
Bacon: For a vegetarian option, skip the bacon or use crispy chickpeas or sautéed mushrooms for texture. Bacon bits add crunch, but the soup is delightful without them!
How Do I Achieve Creamy Texture Without Overcooking the Potatoes?
The key to a creamy soup without mushy potatoes is to cook them just right. Here’s how:
- Cut potatoes into even-sized pieces for uniform cooking.
- Simmer them until fork-tender but not falling apart; about 15 minutes typically does the trick.
- After cooking, use an immersion blender to blend just some of the soup, leaving others chunky for a satisfying texture.
This balance will give your soup that rich creaminess while keeping some potato goodness intact! Trust me; it makes a big difference in enjoying each spoonful!
30-Minute Potato Soup
Ingredients You’ll Need:
- 4 cups potatoes, peeled and diced (about 4 medium potatoes)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese, plus extra for garnish
- 1/2 cup sour cream, plus extra for garnish
- 4 slices bacon, cooked and crumbled
- Fresh basil or chives, thinly sliced (for garnish)
How Much Time Will You Need?
This lovely potato soup takes about 10 minutes to prep and 20 minutes to cook, totaling around 30 minutes from start to finish. Perfect for a quick and satisfying meal during the week!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot over medium heat, melt the butter. Once melted, add the diced onions and cook until they become translucent, which will take about 3-4 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant—your kitchen will smell amazing!
2. Creating the Roux:
Sprinkle the flour over the sautéed onions and garlic, mixing well to combine everything. Cook this mixture for 1-2 minutes, stirring constantly. This will create a roux, which helps thicken the soup!
3. Adding the Broth:
Slowly pour in the broth while whisking the mixture to avoid lumps. Bring everything to a simmer, allowing the flavors to combine and thicken slightly.
4. Cooking the Potatoes:
Add the diced potatoes into the pot and let them cook until tender, which should take about 15 minutes. You want them soft enough to mash a bit but still with some texture.
5. Blending for Texture:
Once the potatoes are tender, use an immersion blender to partially puree the soup, leaving some chunks for added texture. If you don’t have one, carefully transfer half of the soup to a blender, puree it, and then return it to the pot.
6. Final Touches:
Lower the heat and stir in the milk or half-and-half, alongside the shredded cheddar cheese, salt, and pepper. Cook until the cheese melts and the soup is heated through, about 5 minutes. Taste and adjust seasoning if needed!
7. Serving it Up:
It’s time to serve! Ladle the hot soup into bowls and top with a dollop of sour cream, crumbled bacon, extra shredded cheese, and fresh herbs like basil or chives for extra flavor and color.
Enjoy your creamy, comforting potato soup ready in just 30 minutes! Perfect for a cozy night in or a quick meal for guests.
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and russet potatoes work beautifully for this soup due to their creamy texture. If you’re looking for a new twist, try using sweet potatoes for a unique flavor!
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the bacon. You can replace it with crispy chickpeas or sautéed mushrooms for added texture and flavor.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of milk or broth if needed to loosen the consistency.
What Can I Serve with This Soup?
This potato soup pairs wonderfully with crusty bread, a fresh garden salad, or even grilled cheese sandwiches for a comforting meal!
