Hearty Potato Soup Recipe
This creamy, comforting potato soup is made with simple ingredients and ready in just 50 minutes. Loaded with tender potato chunks, rich cream, and topped with bacon, cheese, and green onions, it's the ultimate cozy meal for any occasion.
Equipment
- 1 Large Dutch oven or heavy-bottomed pot 6-8 quart capacity
- 1 Wooden spoon or whisk For stirring
- 1 Potato masher Or immersion blender
- 1 Chef's knife For chopping
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle For serving
Ingredients
- Ingredients
- Base Ingredients:
- 2.5 pounds russet or Yukon Gold potatoes peeled and diced into ¾-inch cubes
- 4 cups low-sodium chicken broth or vegetable stock
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- Seasonings:
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 bay leaf
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ¼ teaspoon smoked paprika
- Toppings & Garnishes:
- 1 cup sharp cheddar cheese shredded
- 6 strips bacon cooked crispy and crumbled
- 3 green onions thinly sliced
- Sour cream or Greek yogurt
- Fresh chives chopped
- Alternative Plain List Format No Categories:
- 2.5 pounds russet or Yukon Gold potatoes peeled and diced into ¾-inch cubes
- 4 cups low-sodium chicken broth or vegetable stock
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 bay leaf
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 1 cup sharp cheddar cheese shredded
- 6 strips bacon cooked crispy and crumbled
- 3 green onions thinly sliced
- Sour cream
- Fresh chives chopped
Instructions
- Step 1: Prepare Ingredients
- Wash, peel, and dice potatoes into uniform ¾-inch cubes. Keep submerged in cold water until ready to use. Dice onion finely and mince garlic. Set aside.
- Step 2: Sauté Aromatics
- In a large Dutch oven over medium heat, melt butter. Add diced onion and sauté for 4-5 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant.
- Step 3: Make the Roux
- Sprinkle flour evenly over the butter-onion mixture. Stir constantly with a wooden spoon for 2-3 minutes until the roux turns light golden and develops a nutty aroma.
- Step 4: Add Liquids and Potatoes
- Gradually whisk in chicken broth to prevent lumps. Add drained potatoes, bay leaf, thyme, salt, pepper, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
- Step 5: Simmer
- Cover pot partially and simmer for 18-20 minutes, stirring occasionally, until potatoes are fork-tender but still hold their shape.
- Step 6: Create Creamy Texture
- Remove and discard bay leaf. Using a potato masher, gently mash about half of the potatoes directly in the pot to create a thick, creamy base while maintaining chunks.
- Step 7: Add Dairy
- Reduce heat to low. Stir in milk and heavy cream. Warm through for 3-5 minutes without boiling. Taste and adjust seasoning with additional salt and pepper as needed.
- Step 8: Serve
- Ladle hot soup into bowls. Top with shredded cheddar cheese, crispy bacon bits, sliced green onions, a dollop of sour cream, and fresh chives. Serve immediately.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for up to 4-5 days. Reheat gently on stovetop over low heat, adding a splash of broth if needed.
Freezing: Freeze soup base (before adding dairy) for up to 3 months. Thaw overnight in refrigerator, then add fresh cream and milk when reheating.
Substitutions:
- Dairy-free: Use olive oil, vegetable broth, and coconut milk or cashew cream
- Gluten-free: Replace flour with cornstarch slurry (2 tbsp cornstarch + 2 tbsp water)
- Lighter version: Use 2% milk and half-and-half instead of whole milk and heavy cream
- Cut potatoes uniformly for even cooking
- Don't boil after adding dairy to prevent curdling
- Mash only half the potatoes for best texture
- Always taste and adjust seasoning before serving