Name: Creamy Potato Soup That Feels Like a Hug in a Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled and diced; 4 slices bacon, chopped (optional); 1 medium onion, finely chopped; 2 cloves garlic, minced; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 4 cups chicken broth (or vegetable broth); 2 cups whole milk (or half-and-half); 1 cup shredded cheddar cheese; ½ cup sour cream; 1 tsp salt; ½ tsp black pepper; ¼ tsp paprika (optional); Green onions or chives, for garnish

Introduction

There’s something about a pot of bubbling potato soup on the stove that brings me straight back to my grandmother’s kitchen. I still remember her wooden spoon stirring the creamy broth while the smell of butter and onions filled the air. My mom carried on that same tradition, and now, I make it for my own family whenever we crave comfort in a bowl.

This recipe is rich, cozy, and incredibly easy to make. The potatoes turn velvety soft, the broth thickens beautifully, and every spoonful feels like a warm embrace on a chilly evening. Whether you’re cooking for family dinner or meal-prepping for the week, this soup never disappoints.

Why You’ll Love This Recipe

🥔 Creamy, hearty texture that’s pure comfort.
👩‍👧‍👦 Family-friendly and picky-eater approved.
💰 Budget-friendly ingredients that stretch beautifully.
⏱️ Ready in under 40 minutes from start to finish.
🌿 Easily customizable for vegetarians or spice lovers.
Ingredients

6 medium russet potatoes, peeled and diced
4 slices bacon, chopped (optional for extra flavor)
1 medium onion, finely chopped
2 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
4 cups chicken broth (use vegetable broth for vegetarian version)
2 cups whole milk (or half-and-half for a richer soup)
1 cup shredded cheddar cheese
½ cup sour cream
1 tsp salt, or to taste
½ tsp black pepper
¼ tsp paprika (optional for a smoky touch)
Green onions or chives, for garnish

Directions

Cook the bacon: In a large pot over medium heat, cook bacon until crisp. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.
Sauté aromatics: Add butter and chopped onion. Cook until translucent and fragrant, about 3 minutes. Stir in garlic and cook 30 seconds more.
Make the roux: Sprinkle in flour and whisk constantly for 1 minute to remove the raw taste.
Add broth: Gradually pour in chicken broth while whisking to prevent lumps.
Add potatoes: Stir in diced potatoes and bring to a gentle boil. Reduce heat, cover, and simmer for 15–20 minutes or until potatoes are tender.
Blend slightly: Use an immersion blender to puree part of the soup, leaving some chunks for texture.
Add milk and seasonings: Stir in milk, salt, pepper, and paprika. Simmer another 5 minutes.
Finish with creaminess: Mix in cheddar cheese and sour cream until melted and silky smooth.
Serve: Ladle into bowls, top with crumbled bacon, green onions, and an extra sprinkle of cheese.

Yasamina’s Tips for Success

🧈 Use starchy potatoes like russets they break down and make the soup extra creamy.
👩‍🍳 Don’t rush the simmer: Giving the potatoes time to soften develops that classic velvety texture.
🥣 For thicker soup, mash more potatoes directly in the pot.
🌿 Grandma’s trick: Add a small pat of butter just before serving it gives the soup a glossy, rich finish she swore by.
🧂 Taste as you go potatoes love seasoning!

Serving Ideas

Serve your potato soup with:

Warm crusty French bread or buttermilk biscuits.
A side green salad with lemon dressing for freshness.
Toppings like crisp bacon bits, extra cheese, or chopped chives for color.

Pair it with a glass of iced tea or a cozy mug of hot chocolate for the perfect comfort meal.

Variations

🥕 Healthy Version: Use low-fat milk and skip the bacon; add diced carrots and celery for more veggies.
🌶️ Spicy Twist: Stir in a pinch of cayenne pepper or top with jalapeños.
🎄 Holiday Special: Add diced ham and a sprinkle of nutmeg for a festive flavor.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze for up to 2 months (thaw overnight in the fridge).
Reheat: Warm on the stove over low heat, adding a splash of milk or broth to restore creaminess. Avoid boiling to prevent curdling.

Recipe Card

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 servings | Calories: 320 kcal

Love cozy soups? Don’t miss my French Onion Soup – A Cozy Classic — it’s another comforting bowl with rich, caramelized flavors perfect for cold nights.

🍲 FAQ – Potato Soup Made Easy

Q1: Can I make potato soup ahead of time?
Yes! Potato soup actually tastes even better the next day as the flavors blend. Store it in the fridge overnight and reheat gently before serving.

Q2: How can I thicken my potato soup if it’s too thin?
Mash a few more potatoes directly in the pot, or stir in 1 tablespoon of cornstarch mixed with cold milk. Both methods create a smooth, creamy consistency.

Always remember to follow proper kitchen food safety practices to keep your meals safe and fresh, especially when handling dairy and cooked vegetables.

Q3: What kind of potatoes are best for soup?
Russet potatoes are my favorite they’re starchy and make the soup rich and velvety. Yukon Golds work well too if you prefer a slightly buttery flavor.

Q4: Can I make this potato soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and skip the bacon or replace it with crispy fried mushrooms for a savory crunch.

Q5: Can I add meat or protein to this recipe?
Yes! Shredded rotisserie chicken, ham, or cooked ground turkey all make wonderful additions for extra heartiness.