This cozy stovetop potato soup is a warm hug in a bowl! With creamy potatoes, tasty broth, and maybe a sprinkle of cheese, it’s comfort food at its best.
Making this soup is super easy. Just chop, cook, and blend if you want it smooth! I love topping mine with crispy bacon bits—yum!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are perfect for this soup due to their creamy texture. If you’re short on time, frozen diced potatoes can be a convenient substitute.
Chicken Broth: I love using chicken broth for the rich flavor, but if you’re vegetarian, vegetable broth works just as well without sacrificing taste.
Milk and Cream: Whole milk and heavy cream make the soup super creamy. For a lighter version, consider using half-and-half or a plant-based milk like oat or almond milk, but keep in mind it may affect the flavor.
Bacon: While optional, the crumbled bacon adds a salty crunch. If you’re keeping it vegetarian, simply skip it or use crispy chickpeas for a similar crunch.
How Do You Achieve the Perfect Soup Consistency?
The texture of your potato soup can make or break the experience. You want it creamy but still have some chunks of potatoes for bite. Here are the key steps:
- After cooking the potatoes until tender, use a potato masher or an immersion blender to mash about half of them, leaving some whole for texture.
- When adding milk and cream, stir gently. Avoid boiling this mixture to prevent curdling and to keep it silky smooth.
- Adjust thickness by adding more broth or cream if it feels too thick, or simmer longer to reduce it if it seems too runny.
With these tips and techniques, you’ll create a delightful, creamy potato soup everyone will love!
Stovetop Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups diced potatoes (about 5 large potatoes; Yukon Gold or red potatoes work best)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
For Toppings:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup chopped green onions or chives for garnish
How Much Time Will You Need?
This comforting stovetop potato soup takes about 10 minutes to prepare and about 30 minutes to cook, making it a perfect choice for a cozy weeknight meal. In total, you’ll need around 40 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and sauté until it becomes translucent, which takes about 4-5 minutes. After that, stir in the minced garlic and cook for another minute until you can smell its wonderful fragrance.
2. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook this mixture for about 2 minutes to remove the raw flour taste—make sure it doesn’t brown!
3. Add Broth and Potatoes:
Slowly pour the chicken broth into the pot while whisking to avoid any lumps. Once it’s all combined, add the diced potatoes into the mix.
4. Cook the Potatoes:
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered until the potatoes are tender, which should take about 15-20 minutes.
5. Thicken the Soup:
Using a potato masher or immersion blender, mash some of the potatoes to thicken the soup, ensuring you leave some chunks for delicious texture.
6. Stir in Milk and Cream:
Pour in the milk and heavy cream and heat gently until warmed through. Be careful not to boil this mixture, as we want to keep it smooth and creamy.
7. Season and Add Cheese:
Add salt and pepper to taste. Taste the soup and adjust seasonings as needed. Then, stir in half of the shredded cheddar cheese until it melts and combines smoothly.
8. Serve with Toppings:
Serve the soup hot by ladling it into bowls. Top each serving with the remaining cheddar cheese, any crumbled bacon if using, and sprinkle with chopped green onions for a fresh finish!
9. Enjoy Your Meal!
Pair your creamy, comforting stovetop potato soup with crusty bread or crackers for dipping and enjoy every warm, delicious bite!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal for their creamy texture, you can use Russet potatoes as well. Just be aware that Russets may result in a slightly fluffier texture.
How Can I Make This Soup Vegetarian?
To make it vegetarian, simply substitute the chicken broth with vegetable broth. Additionally, skip the bacon or use a plant-based bacon alternative for a smoky flavor.
Can I Freeze Leftover Potato Soup?
Yes, you can freeze the soup! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It’s best used within 2-3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of milk or cream to restore creaminess, as the soup can thicken when chilled.
