Potato Soup Recipe is a classic comfort food that feels like a warm hug on a chilly day. It’s creamy, hearty, and filled with tender chunks of potato, with just the right amount of seasoning to bring out its natural flavors. This soup often includes simple ingredients like onions, garlic, and sometimes bacon or cheese, making it super satisfying without being complicated.
I love making this soup when I want something easy to throw together but still really comforting. One of my favorite tricks is to add a little sour cream or extra cheese on top—it makes the soup even creamier and more flavorful. Plus, it’s the kind of dish that people keep asking for seconds of, which is always a good sign in my kitchen!
Serving it with crusty bread or a side salad turns this humble soup into a full meal that’s perfect for lunch or dinner. Whenever I make this Potato Soup, it reminds me of cozy family dinners and simple kitchens filled with laughter. It’s the kind of recipe you can count on to warm both the body and the heart.
Key Ingredients & Substitutions
Potatoes: Russet potatoes are best for a fluffy, creamy texture when mashed, but Yukon Golds add a buttery flavor and smooth texture. Both work well, so use what you have!
Butter and Onion: Butter gives rich flavor while onions add sweetness. If you want, use olive oil instead of butter for a lighter option.
Chicken Broth: It adds depth to the soup, but veggie broth works great if you prefer a vegetarian version.
Milk or Half-and-Half: Whole milk will keep it creamy but lighter, while half-and-half makes it richer. For dairy-free, try coconut milk or cashew cream.
Cheddar Cheese: Sharp cheddar melts well for that classic taste. If you want a milder cheese, try Monterey Jack or mozzarella.
Bacon and Sour Cream: Crispy bacon adds smoky crunch. For a vegan version, use smoked tempeh or skip it. Sour cream brings tanginess but you can swap plain yogurt or leave it out.
Fresh Chives: They add a subtle onion flavor and pop of color. Green onions or parsley work as alternatives.
How Do You Get the Perfect Creamy Yet Chunky Potato Soup Texture?
The key is mashing just right. You want creamy soup without losing all those little potato pieces that give texture.
- Once potatoes are tender, use a potato masher or immersion blender. Blend only half or mash gently for chunks.
- If you don’t have an immersion blender, mash with a fork or potato masher carefully.
- Stir in your milk or half-and-half slowly until you get the soup thickness you like.
- Heating soup on low after adding dairy keeps it silky without curdling.
Take your time here, and taste as you go. This way you get a soup that’s both creamy and comforting with just the right bite.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend it because it heats evenly and can hold all your ingredients comfortably.
- Wooden spoon or spatula – perfect for stirring without scratching the pot and scraping up any flavorful bits.
- Immersion blender or regular blender – helps you mash the potatoes smoothly or leave some chunky, depending on your preference.
- Measuring cups and spoons – for accurate and easy prep every time.
- Knife and cutting board – for chopping the onion, garlic, and other toppings.
- Grater – to shred cheese quickly and evenly.
- Cookware to fry bacon – a skillet or pan; I like a non-stick for easy cleanup.
Flavor Variations & Add-Ins
- Swap bacon for diced cooked ham or sausage for a different meaty twist.
- Add chopped cooked broccoli or kale to make it more veggie-packed and colorful.
- Mix in a pinch of smoked paprika or cayenne pepper for a little heat and smoky flavor.
- For a cheesy kick, try a blend of cheddar and Gruyère or pepper jack.
- Top with sliced green onions, parsley, or a squeeze of lemon for fresh brightness.
Creamy Potato Soup with Bacon, Cheddar, and Chives
Ingredients You’ll Need:
- 6 large potatoes (russet or Yukon gold), peeled and diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk or half-and-half
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese, plus extra for topping
- 6 slices bacon, cooked until crispy and crumbled
- ½ cup sour cream, plus extra for topping
- 2 tablespoons chopped fresh chives, plus extra for topping
How Much Time Will You Need?
This potato soup recipe takes about 10 minutes to prepare, 20 minutes to cook, and a few minutes to garnish. So, in just about 30-35 minutes, you’ll have a warm, creamy bowl of deliciousness ready to enjoy.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and clear. Then, add the minced garlic and cook for another minute until fragrant.
2. Add Potatoes and Broth:
Stir in the diced potatoes, then pour in the chicken broth. Bring everything to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Mash and Add Creaminess:
Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture. Stir in the milk or half-and-half and warm the soup on low heat.
4. Add Cheese, Sour Cream, and Season:
Mix in the shredded cheddar cheese until melted and smooth. Add sour cream and chopped chives, then season with salt and pepper to taste.
5. Serve and Garnish:
Ladle the soup into bowls and top with extra cheddar cheese, crumbled bacon, a dollop of sour cream, and some fresh chives. Serve hot with crusty bread or your favorite sides.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just thaw them completely before cooking and reduce the simmering time slightly since they cook faster than fresh potatoes.
How Can I Make This Soup Dairy-Free?
Swap the milk or half-and-half for coconut milk or almond milk, and use dairy-free cheese alternatives. You can also replace sour cream with a plant-based version or simply omit it.
Can I Prepare the Soup Ahead of Time?
Absolutely! Make the soup up to step 7, then cool and refrigerate. When ready to serve, reheat gently on the stove, stirring occasionally. Add fresh toppings just before serving.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove to avoid curdling, and stir well before serving.