One chilly evening not long ago, I found myself staring into the fridge, hoping for a quick fix to feed my crew. That’s when my trusty potato soup came to the rescue. It’s a dish I always keep in my back pocket for a reliable, hearty meal that everyone loves. Simple ingredients, straightforward steps, and a creamy comfort that feels like a warm hug on a cool night. This potato soup fits right into everyday home cooking, using pantry staples that many have on hand, which makes it a go-to without needing a special trip to the store.
What makes this potato soup worth making
It effortlessly blends comfort and flavor without fuss. Little tweaks—like adding a hint more garlic or using chicken stock instead of water for depth—can make all the difference while still keeping things easy. Plus, this recipe is versatile, perfect whether you want a classic creamy potato soup or a loaded baked potato soup with all the toppings.
If you’re like me and value dependable meals that bring everyone to the table with a smile, then I invite you to try this recipe. It won’t let you down. Whether you’re pulling something together after work or feeding guests who need a warm pick-me-up, this potato soup delivers every time. You’ll find plenty of variations to keep your kitchen adventures fresh, including vegetarian potato soup and potato leek soup options that bring gentle twists on familiar flavors.
What You’ll Need
Here’s what you’ll gather for your potato soup:
- 6 large russet potatoes (about 3 pounds), peeled and diced
No worries if you don’t have russets—I often use Yukon Gold for a buttery texture in my potato soup. - 1 medium onion, chopped
You’ll find these by the fresh produce aisle. Yellow onions work nicely here. - 2 cloves garlic, minced
If you want to save time, pre-minced garlic in a jar works fine for this potato soup. - 4 cups chicken or vegetable stock
For a vegetarian potato soup, use vegetable stock. This keeps costs reasonable and adds flavor. - 1 cup milk or heavy cream
Whole milk gives great creaminess, but a combo of milk and cream perks up the texture. - 3 tablespoons butter
Found near the dairy section, butter adds richness that makes this potato soup feel indulgent. - Salt and pepper to taste
Basic pantry staples you probably already have. - Optional toppings: shredded cheddar, crispy bacon bits, chopped green onions, sour cream
These add personality if you want a loaded baked potato soup vibe.
Quick tip: To save prep time, dice your potatoes and onions right after buying and store them in an airtight container in the fridge. This shortcut speeds up your potato soup nights.
Leftovers keep well in an airtight container in the fridge for up to four days. For best flavor, reheat gently on the stove, stirring occasionally.
Let’s Make It Together
Ready to dive into making your potato soup? From start to finish, this recipe takes about 45 minutes, but the results are worth every minute.
- Start by melting butter in a large pot over medium heat. Once melted, add chopped onions and sauté until they’re soft and translucent—about 5 minutes. This step is where my potato soup begins to build its cozy flavor foundation.
- Next, stir in the minced garlic. Cook for just a minute until fragrant, being careful not to let it brown. Your kitchen will start smelling amazing as the garlic goes in.
- Add the diced potatoes to the pot and pour in the chicken or vegetable stock. Bring everything to a boil, then reduce heat and let it simmer until potatoes are tender, about 20 minutes. Don’t rush this part—your potato soup texture depends on tender potatoes that’ll blend smoothly.
- Once the potatoes are soft, use a potato masher or an immersion blender right in the pot to mash or blend the soup slightly. I like a bit of texture—so I blend just half the soup until creamy, keeping some potato chunks for that homey feel.
- Stir in the milk or heavy cream, warming through but not boiling. Season with salt and pepper. If your potato soup looks a bit thick, add a splash more stock or milk to reach your ideal consistency.
- At this point, taste and adjust seasoning. I often add an extra pinch of salt or a sprinkle of fresh herbs if I have them on hand.
- To finish, ladle your potato soup into bowls and pile on your favorite toppings for a loaded baked potato soup finish or keep it classic.
While the soup simmers, you can set the table or whip up a simple side salad to make dinner complete. Cooking this potato soup has taught me patience pays off. Taking a few extra minutes in the simmering stage gives you that smooth, comforting bowl every time.
How to Serve & Enjoy
This potato soup is incredibly flexible when it comes to serving. I usually pour it into deep bowls and top it with shredded cheddar and crispy bacon for a loaded baked potato soup feel that everyone loves. It’s perfect for a cozy weeknight dinner or a casual get-together where comfort food is the star.
Pair it with a fresh green salad or some crusty bread to soak up every last bit of that creamy potato soup. When the weather turns cooler, I like adding a dash of smoked paprika or a sprinkle of fresh chives to bring seasonal warmth to the bowl.
Occasions where this potato soup shines? Anytime you want simple, satisfying food that doesn’t demand a lot of fuss. It’s also a crowd-pleaser for potlucks and family dinners.
Leftovers? Try turning your potato soup into a creamy potato leek soup twist by sautéing some leeks and stirring them in at reheating time. Or make potato pancakes with the extra mash—something like these sweet potato pancakes I love as a side.
Friends and family always comment on how filling and rich this potato soup tastes without being heavy. That balance keeps it a repeated request at our table.
Your Questions Answered
1. Can I make this potato soup ahead of time?
Absolutely. Potato soup actually tastes even better after a day as the flavors meld. Store it in the fridge up to four days and reheat gently.
2. What’s a good substitute for heavy cream in potato soup?
Milk works fine if you want to lighten it up. For dairy-free options, canned coconut milk can add creaminess but expect a slight coconut flavor.
3. How do I adjust potato soup for more or fewer people?
The recipe scales easily. Just double or halve the ingredients. Keep the cooking times similar, especially for simmering potatoes.
4. Can I add veggies to creamy potato soup?
Yes! Carrots, celery, or leeks are great additions. You can sauté them with onions at the start or add them in during simmering. See this community discussion on adding veggies to a creamy potato soup for more ideas.
5. Is there a vegetarian potato soup version?
Definitely. Use vegetable stock instead of chicken and skip bacon toppings. For flavor, add sautéed mushrooms or smoked paprika.
6. What’s the difference between potato soup and potato leek soup?
Potato leek soup highlights those tender leeks with potatoes and usually has a smoother texture. For a potato leek soup version, include sliced leeks during the onion sauté step.
7. Can I freeze potato soup?
Potato soup can be frozen but may change texture a bit — it tends to become grainy when thawed. I recommend refrigerating for best taste and texture.
If you want to try a loaded baked potato soup recipe with all the fixings, smitten kitchen has one that’s truly a hit. And if you’re looking for a vegetarian potato soup inspired by the New York Times, here’s a great New York Times’ Potato Soup Recipe (But Vegetarian! Super …
Final Thoughts
This potato soup holds a special place in my recipe collection because it delivers comfort in every bowl without complicated steps. It’s flexible enough to fit any dinner—whether it’s a quick weeknight meal or a relaxed weekend treat.
My best potato soup tips:
- Take your time simmering the potatoes; tender potatoes are key.
- Blend half for a perfect creamy texture with a bit of chunk.
- Customize toppings to keep every meal exciting.
Some variations I’ve tested include the classic loaded baked potato soup with bacon and cheddar, a vegetarian potato leek soup that swaps stock and adds leeks, and a lighter version with milk instead of cream for everyday dinners.
The loaded baked potato soup version gets requested the most in my house—the mix of flavors and that cheesy, crispy topping is a real winner. But really, making this potato soup your own, tweaking flavors and swap-ins, is part of the joy.
I hope you find the same reliable comfort and tasty results in your kitchen when you make this potato soup. It’s straightforward, satisfying, and always a crowd-pleaser—perfect for fellow home cooks like you and me looking for meals that bring everyone together.
If you’re interested in more simple, reliable recipes for the kitchen, try my turmeric ginger chicken noodle soup, sweet potato pancakes, or tortellini soup with sausage and kale next. They all deliver on flavor without fuss.
Happy cooking friends! Your kitchen is about to get a new favorite with this trusty potato soup.
Potato Soup
A creamy and comforting potato soup made with tender potatoes, savory broth, and a blend of fresh herbs, perfect for a cozy meal any day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese (optional)
- 2 green onions, sliced (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add diced potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or mash some potatoes for texture.
- Stir in heavy cream and heat through without boiling.
- Adjust seasoning as needed. Serve hot, garnished with cheddar cheese and sliced green onions if desired.
Notes
For extra richness, add crispy bacon bits as a topping or substitute half of the cream with sour cream for a tangy twist.