This cozy stovetop potato soup is creamy and packed with wholesome potato goodness. It’s easy to make and comes together in no time!
When it’s chilly outside, I love to whip up this soup. A sprinkle of cheese on top makes it even better—trust me, you’ll want to have a big bowl! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are perfect for this soup. They give a creamy texture and great flavor. If you’re looking for lower-carb options, consider cauliflower or turnips instead!
Bacon: Bacon adds a nice crunch and smoky flavor. If you prefer a vegetarian option, try using smoked paprika or liquid smoke to enhance the flavor without meat.
Cheese: Sharp cheddar is my favorite because it melts beautifully. If you want something different, use Gruyère for a nutty taste or a dairy-free cheese alternative for a vegan option.
Broth: Chicken broth is standard, but vegetable broth works just as well. For a heartier flavor, consider homemade broth if you have the time!
How Do I Get the Perfect Creamy Texture?
To achieve the right creaminess in your potato soup, follow these simple steps:
- Start by cooking the bacon first. Using the rendered fat adds depth to the soup.
- When you sprinkle flour over the onions, it’s crucial to cook it for 1-2 minutes. This helps eliminate any raw flour taste and thickens the soup nicely.
- Mashing part of the cooked potatoes adds a thick, creamy texture while keeping some chunks for a satisfying bite.
- Finally, add the milk or half-and-half gently, and avoid boiling once it’s in. This keeps your soup smooth and prevents curdling.
With these pointers, you’ll create a creamy, comforting potato soup every time!
Stovetop Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 cups diced potatoes (preferably Yukon Gold or Russet)
- 4 cups chicken broth or vegetable broth
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup milk or half-and-half
For the Bacon:
- 4 slices bacon
For Cooking:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons chopped fresh chives
How Much Time Will You Need?
This potato soup recipe takes about 10 minutes to prep and roughly 30 minutes to cook, totaling about 40 minutes from start to finish. It’s a quick and comforting meal you can enjoy in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the bacon slices and cook them until they’re nice and crispy, about 5-7 minutes. Once done, carefully remove the bacon and let it drain on some paper towels. Don’t forget to reserve about 1 tablespoon of the bacon fat in the pot for extra flavor!
2. Sauté the Onions and Garlic:
In the same pot with the delicious bacon fat, add 2 tablespoons of butter over medium heat. Once it melts, toss in the diced onions and cook until they become translucent—this should take about 4-5 minutes. Stir in the minced garlic and cook for another minute until it’s fragrant.
3. Create the Roux:
Sprinkle the flour over the cooked onions and garlic. Stir everything together well and cook for 1-2 minutes. This will help get rid of the raw flour taste and form a roux base for a creamy soup.
4. Add Broth and Potatoes:
Gradually whisk in the chicken or vegetable broth while stirring to avoid lumps. Once mixed, add your diced potatoes. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer until the potatoes are tender—about 15-20 minutes.
5. Mash Some Potatoes:
After the potatoes are tender, take out about one-third of them and mash them using a potato masher or a fork. Returning it to the pot will help thicken your soup while still leaving some nice chunks for texture!
6. Stir in Dairy and Cheese:
Now, pour in the milk or half-and-half and stir in the shredded cheddar cheese. Mix until the cheese is melted and everything is well combined. Remember not to let the soup boil after adding the dairy to keep it smooth and creamy!
7. Season the Soup:
It’s time to season! Add salt and freshly ground black pepper to taste. Stir it up and give it a taste; adjust if necessary!
8. Serve and Garnish:
Use a ladle to serve the warm soup into bowls. Top with the crumbled bacon, a sprinkle of extra shredded cheddar, and some chopped fresh chives for a pop of color!
9. Enjoy!
Serve your comforting potato soup hot and enjoy every creamy, cheesy bite. Perfect for a cozy night in!
This recipe yields a rich, hearty, and creamy potato soup with tender potatoes, savory bacon bits, and melted cheddar, garnished with a fresh touch of chives. It’s a delightful meal that feels like a warm hug on a cold day! 🥔❤️
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet potatoes are the best choices for their creamy texture, you can also use red potatoes or even sweet potatoes for a different flavor. Just note that cooking times might vary slightly depending on the type you choose.
Can I Make This Recipe Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth and omit the bacon or replace it with smoked tempeh or liquid smoke for a similar smoky flavor. You can also add more veggies for added texture!
How Should I Store Leftovers?
Store any leftover potato soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating, and consider adding a splash of milk while reheating to restore creaminess.
