Introduction
Craving something warm, creamy, and soul-soothing? This Best Potato Soup recipe delivers everything you love about comfort food — rich texture, buttery flavor, and hearty chunks of potato in every spoonful. Whether it’s a chilly evening or you’re just in need of cozy comfort, this soup will quickly become a family favorite. Simple ingredients, one pot, endless satisfaction.
Ingredients List
Main Ingredients
- 6 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon thyme (optional)
For the Toppings
- Shredded cheddar cheese
- Cooked and crumbled bacon
- Chopped green onions
- Sour cream (optional)
Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ready in under 45 minutes — faster than takeout, but ten times cozier!
Step-by-Step Instructions
Step 1: Cook the Potatoes
In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add garlic and cook 30 seconds more.
Stir in diced potatoes and broth. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
Step 2: Make It Creamy
In a small bowl, whisk flour and milk together until smooth. Pour into the soup while stirring to avoid lumps.
Continue cooking for 5–7 minutes until the soup thickens.
Step 3: Blend (Optional)
For a smoother texture, blend half the soup using an immersion blender or by transferring a portion to a blender, then return to the pot.
Tip: Keep some potato chunks for that classic rustic feel.
Step 4: Season and Finish
Add salt, pepper, and thyme. Stir well, then taste and adjust seasoning as needed.
Step 5: Serve and Garnish
Ladle into bowls and top with cheddar cheese, bacon, green onions, and a dollop of sour cream. Serve hot with crusty bread or biscuits.
Nutritional Information (Per Serving – 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Fat | 15 g |
| Sodium | 480 mg |
| Fiber | 3 g |
Healthier Alternatives
- Use low-fat milk or unsweetened almond milk to lighten it up.
- Replace butter with olive oil.
- Swap part of the potatoes for cauliflower to lower carbs.
- Use turkey bacon instead of regular bacon for less fat.
Serving Suggestions
- Pair with buttermilk biscuits, grilled cheese, or a simple green salad.
- Sprinkle extra cheddar for a gooey melt-in-your-mouth bite.
- Drizzle with hot sauce for a spicy twist.
- Serve in bread bowls for a restaurant-style presentation.
Common Mistakes to Avoid
- Overcooking the potatoes: They’ll disintegrate and make the soup too mushy.
- Skipping the roux (flour + butter): That’s what gives it its creamy, velvety consistency.
- Adding milk too early: Wait until potatoes are tender to prevent curdling.
- Forgetting to taste and adjust: Potatoes need salt — don’t be shy with seasoning!
Storing Tips
- Refrigerate: Store in airtight container up to 4 days.
- Reheat: Warm gently on the stove — add a splash of milk to restore creaminess.
- Freeze: Cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion
Thick, creamy, and bursting with homestyle flavor, this Best Potato Soup is comfort in a bowl. Every spoonful is rich, hearty, and full of love — perfect for family dinners or chilly nights. Once you try it, you’ll never go back to canned soup again!
FAQs
Q1: What potatoes work best?
Russet potatoes create a creamy texture, while Yukon Golds stay slightly chunky — both work great!
Q2: Can I make it dairy-free?
Yes — use coconut milk or almond milk, and swap butter for olive oil.
Q3: Can I make this in a slow cooker?
Absolutely! Combine all ingredients (except milk and flour) and cook on LOW for 6 hours, then add milk mixture before serving.
Q4: Can I add other vegetables?
Yes — carrots, celery, and corn are great additions for more texture and flavor.
Q5: How do I make it extra cheesy?
Stir in 1 extra cup of shredded cheddar directly into the soup just before serving.
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