This creamy potato soup is warm, comforting, and oh-so-delicious! Made with soft potatoes, butter, and a touch of cream, it’s like a hug in a bowl.
When I make this soup, I can’t help but sneak in some crispy bacon on top. It just makes everything better! Perfect for chilly days, trust me!
I love how quickly this soup comes together—just chop, cook, and blend. Pair it with some bread, and you’ve got a meal that’ll make everyone smile!
Key Ingredients & Substitutions
Russet Potatoes: These are starchy and make the soup creamy. If you can’t find russets, Yukon Golds are a great alternative. They lend a buttery flavor and smooth texture.
Onion: A classic choice for flavor, but if you prefer a milder taste, use shallots instead. They give a sweeter flavor to the soup.
Heavy Cream: This is essential for creaminess. If you need a lighter option, half-and-half or whole milk can be used, but the soup will be less rich.
Cheddar Cheese: I love sharp cheddar for its bold flavor. If you’re looking for a lighter cheese, you can use a reduced-fat variety, but the flavor might not be as strong.
Bacon: Adds a savory crunch! For a vegetarian version, you can skip the bacon or use smoked paprika for a similar smoky flavor.
How Do I Blend the Soup for the Right Texture?
Blending the soup is crucial for achieving that creamy consistency. If using an immersion blender, you can blend directly in the pot, which is convenient. If using a regular blender:
- Let the soup cool slightly before transferring to the blender in batches to avoid splatters.
- Blend until you reach your desired smoothness. If you like a chunkier soup, blend only half and mix back in.
Always be careful with hot liquids! For added texture, consider leaving some potato chunks intact before blending.
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives or green onions for garnish (optional)
How Much Time Will You Need?
This creamy potato soup takes about 30 minutes to prepare. You’ll spend about 10 minutes chopping and sautéing, 15-20 minutes cooking the potatoes, and a little time blending and adding creamy goodness. In no time, you’ll have a delicious, comforting bowl of soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until it becomes fragrant. This will give your soup a wonderful base flavor!
2. Add Potatoes and Broth:
Next, add the diced potatoes to the pot along with the chicken or vegetable broth. Bring the mixture to a boil. After it starts boiling, reduce the heat to a simmer and cover the pot. Cook for about 15-20 minutes, or until the potatoes are tender when poked with a fork.
3. Blend the Soup:
Once the potatoes are soft, it’s time to blend the soup! You can use an immersion blender right in the pot to blend until you reach your desired consistency. If you like your soup a bit chunky, consider blending only half. Alternatively, you can carefully transfer the soup in batches to a blender. Just be careful not to fill it too full!
4. Make it Creamy:
Now, stir in the heavy cream and shredded cheddar cheese. Allow the soup to cook for an additional 5 minutes over low heat, stirring occasionally until the cheese is completely melted and the soup is delightfully creamy.
5. Add Peas and Season:
Finally, add the frozen peas to the mix and stir well, cooking for another 2-3 minutes. This is the time to season the soup with salt and pepper according to your taste. Mix it all together and create a warm, inviting aroma!
6. Serve and Enjoy:
When you’re ready to serve, ladle the soup into bowls. Top each bowl with crumbled bacon, extra cheddar cheese, and a sprinkle of chopped chives or green onions if you like. Enjoy your comforting creamy potato soup hot, and savor every delicious bite!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for creaminess, you can use Yukon Golds for a slightly buttery flavor or red potatoes for a firmer texture. Just be aware that different potatoes may affect the overall creaminess and consistency of the soup!
Is There a Dairy-Free Alternative for This Recipe?
Yes! To make this soup dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use nutritional yeast instead of cheddar cheese for that cheesy flavor without the dairy. Just watch the seasoning, as some dairy-free substitutes can be less salty!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating, and add a splash of broth or water if it’s too thick after thawing!
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to get creative by adding diced carrots, celery, or even spinach. Just make sure to add harder veggies like carrots at the same time as the potatoes, and softer greens towards the end of cooking to keep them vibrant and flavorful!
