If you’re looking for a warm, comforting meal, a bowl of potato soup is always a good idea. I love how creamy and satisfying it can be, especially when the weather turns cool or you just need something easy to make.
Today, I’m sharing three different potato soup recipes that I think you will really enjoy. From hearty options with meat to a well-known restaurant favorite, there’s a potato soup here for everyone. I hope you find your next go-to recipe!
Jump to Recipe:
Hearty Kielbasa Potato Soup
This soup is packed with flavor from smoked kielbasa and tender potatoes. It’s a filling meal that will keep you warm and happy.
Key Ingredients & Tips for Kielbasa Potato Soup
- Smoked Kielbasa: This adds a lot of depth and a nice smoky taste to the soup.
- Yukon Gold Potatoes: They hold their shape well and give a creamy texture without getting mushy.
What You Need for Kielbasa Potato Soup
- 1 tbsp olive oil
- 1 lb smoked kielbasa, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cups Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make Kielbasa Potato Soup
Step 1: Brown Kielbasa
Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until it’s browned on both sides, about 5-7 minutes. Remove the kielbasa and set aside, leaving any drippings in the pot.
Step 2: Cook Veggies
Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmer Soup
Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
Step 4: Finish and Serve
Return the cooked kielbasa to the pot. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is warm. Season with salt and pepper. Serve hot.
📝 Final Note
This soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop.
Creamy Loaded Potato Soup With Bacon
Enjoy a classic comfort meal with this creamy potato soup, full of bacon, cheese, and a hint of sour cream. It’s a perfect warm bowl for any day.
Key Ingredients & Tips for Loaded Potato Soup
- Crispy Bacon: Don’t skip the bacon bits; they add great texture and flavor as a topping.
- Russet Potatoes: These potatoes break down nicely to create a thick, creamy soup base.
What You Need for Loaded Potato Soup
- 6 slices bacon
- 1 tbsp butter
- 1 onion, chopped
- 4 cups Russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- Salt, pepper, and chopped chives for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Loaded Potato Soup
Step 1: Cook Bacon
Cook bacon in a large pot or Dutch oven until crispy. Remove bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon grease in the pot.
Step 2: Start Soup Base
Add butter and chopped onion to the pot with the bacon grease. Cook until the onion is soft, about 5 minutes. Add the diced potatoes and chicken broth.
Step 3: Simmer and Mash
Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until potatoes are very tender. Lightly mash some of the potatoes in the pot with a potato masher or fork to thicken the soup.
Step 4: Finish and Serve
Stir in the milk, sour cream, and shredded cheddar cheese until heated through and cheese is melted. Do not let it boil after adding dairy. Season with salt and pepper. Serve hot, topped with crumbled bacon, more cheese, and fresh chives.
📝 Final Note
For a thinner soup, you can add a little more milk or broth until it reaches your desired consistency.
Copycat Olive Garden Potato Soup
Bring the taste of a popular restaurant into your home with this creamy potato soup. It’s simple to make and tastes just as good as you remember.
Key Ingredients & Tips for Olive Garden Potato Soup
- Roux for Thickening: Making a simple butter and flour roux helps to thicken the soup for that perfect creamy texture.
- Heavy Cream: This gives the soup its rich, smooth feel, just like the restaurant version.
What You Need for Olive Garden Potato Soup
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 3 cups Yukon Gold potatoes, peeled and diced
- 1/2 cup heavy cream
- Salt and white pepper to taste
- Optional: Crispy bacon bits or shredded cheese for topping
⏱️ Time: 35 minutes🍽️ Yields: 5 servings
How to Make Olive Garden Potato Soup
Step 1: Make Roux
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Step 2: Add Liquids
Slowly whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally.
Step 3: Cook Potatoes
Add the diced potatoes to the pot. Continue to simmer for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Step 4: Finish and Serve
Remove from heat and stir in the heavy cream. Season with salt and white pepper. Serve warm, adding optional toppings like bacon bits or cheese.
📝 Final Note
This soup is wonderful with a side of crusty bread for dipping.