This comfy stovetop potato soup is creamy and warming, perfect for chilly days. With potatoes, onions, and simple spices, it’s a cozy bowl of goodness!
Honestly, who doesn’t love a soup that warms you up just by smelling it? I usually pair it with some crunchy bread for dipping—yum! 🥖
Making this soup is super easy! Just chop the veggies, let everything simmer, and it’s ready in no time. Ideal for a quick, comforting meal after a long day!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes work best for their creamy texture and flavor. You can substitute with Russets, but they may break down more easily. Just make sure to leave some chunks for a bit of heartiness.
Onions: Use yellow onions for a balanced sweetness. If you’re short on time, shallots are a great alternative as they are milder but still add depth.
Bacon: I love crispy bacon in this soup for flavor. If you want a vegetarian version, try using smoked paprika or liquid smoke to mimic the savory taste.
Broth: Feel free to use vegetable broth for a meat-free option, or chicken broth for extra flavor. Homemade or store-bought works fine!
Cheese: Sharp cheddar is perfect for its bold flavor. If you’re avoiding dairy, try a vegan cheese that melts well, or skip the cheese altogether for a lighter soup.
How Do I Achieve the Perfect Creamy Texture?
The key to a creamy potato soup is the way you prepare the potatoes. After they boil until tender, mash some while leaving others whole for a blend of textures.
- Cook the potatoes until they’re tender, about 15-20 minutes.
- Use a potato masher to break down roughly half of them in the pot.
- Stir in the heavy cream and cheese gradually, keeping the heat low to avoid curdling.
This technique gives your soup a lovely, creamy texture while keeping a bit of chunkiness! Plus, it allows the flavors to meld beautifully.
Stovetop Potato Soup
Ingredients:
- 6 cups whole potatoes, diced (preferably Yukon Gold or red potatoes with skin on)
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 6 strips bacon, cooked and crumbled, plus extra for garnish
- 3 stalks green onions, chopped (for garnish)
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- Optional: fresh chives for garnish
How Much Time Will You Need?
This comforting potato soup takes about 10 minutes to prep and roughly 30 minutes to cook, making it a quick and hearty meal ready in about 40 minutes! Perfect for busy evenings or when you’re craving something warm.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. This should take about 5-7 minutes. Once cooked, remove the bacon and set it aside on paper towels to drain the excess grease. Leave about 1 tablespoon of the bacon grease in the pot; it adds great flavor!
2. Sauté Onions and Garlic:
Add the butter to the pot with the reserved bacon grease and melt it over medium heat. Add the chopped onions and minced garlic, and sauté for about 3-4 minutes until they become soft and fragrant.
3. Make the Roux:
Sprinkle the flour over the softened onions and garlic. Stir well to coat everything and cook for about 2 minutes. This step will help thicken the soup nicely!
4. Add Broth and Potatoes:
Slowly pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add the diced potatoes, along with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
5. Mash and Cream:
Once the potatoes are tender, take a potato masher and mash some of the potatoes directly in the pot to create a creamier texture. Don’t worry about mashing them all; it’s nice to have some lumps for texture!
6. Stir in Cream and Cheese:
Next, stir in the heavy cream and shredded cheddar cheese. Keep the heat low while you stir until the cheese is fully melted and the soup is creamy. Yum!
7. Final Touches:
Taste your soup and adjust the seasoning with more salt and pepper as needed. Everyone’s taste is different, so go ahead and make it your own!
8. Serve & Enjoy:
Serve your delicious potato soup hot, topped with crispy bacon crumbles, chopped green onions, and extra shredded cheese. You can also sprinkle a few fresh chives on top for that added color and flavor. Enjoy every spoonful with your favorite crusty bread for dipping!
❤️ Enjoy your creamy, flavorful stovetop potato soup! 🍲
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold and red potatoes are great because they hold their shape and add creaminess. However, you can also use Russet potatoes; just keep in mind they may break down more easily during cooking.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free version, try using coconut milk or cashew cream—just note it will alter the flavor slightly.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring gently to maintain the creamy texture.
Can I Make This Soup in Advance?
Yes, you can! Make the soup ahead of time and refrigerate it. In fact, the flavors often meld together beautifully when it sits. Just remember to add the cheese right before serving for the best melt.