This creamy potato soup is quick to make and super comforting! You can enjoy it in just 30 minutes, making it perfect for busy nights.
I love how hearty it is—just potatoes, veggies, and a splash of cream blend perfectly. It’s like a warm hug in a bowl! Plus, it’s great with some crusty bread on the side!
Key Ingredients & Substitutions
Potatoes: I love using Russet potatoes for their creaminess when cooked, but you can also try Yukon Gold for a slightly buttery flavor. If you’re in a pinch, frozen diced potatoes work too!
Broth: Chicken broth adds depth, but vegetable broth is a great swap for a vegetarian option. You could even use water with spices to keep it light.
Dairy: I prefer heavy cream for extra richness, but milk is a lighter choice. For a dairy-free version, opt for almond milk or coconut milk, but keep the flavor nuances in mind.
Bacon: Bacon adds a lovely crunch, but for a vegetarian option, try crispy chickpeas or even sautéed mushrooms for added texture.
What’s the Best Way to Make Sure My Soup Is Creamy?
To get that perfect creamy texture, the cooking technique with your potatoes is key. Make sure to cook the potatoes until they’re super tender; this will help when you mash or blend them.
- Start with medium heat when sautéing onions and garlic; this brings out their sweetness without burning.
- When you add the flour, stir it in thoroughly to prevent lumps.
- Use an immersion blender for a smooth finish, or mash with a potato masher for chunks—you choose your texture!
Lastly, don’t rush when mixing in the cream or milk, allowing it to warm gradually ensures a smooth blend without curdling. Enjoy the process of creating this warming soup!
30-Minute Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or heavy cream
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 4 slices bacon, cooked and crumbled (for garnish)
- 1/2 cup sour cream (for garnish)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This delightful potato soup takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a delicious meal ready in just 30 minutes! Perfect for a quick dinner on a busy day.
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion. Sauté the onion until it becomes translucent, which should take about 3 minutes. Then, add the minced garlic and cook for an additional minute until it’s nice and fragrant. This step builds the flavor base for your soup.
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture. Stir it well to combine, cooking for about 1-2 minutes. This helps eliminate any raw flour taste and will make your soup creamy.
3. Combine Broth and Potatoes:
Gradually whisk in the chicken broth, ensuring there are no lumps. Then, add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 15 minutes, or until the potatoes are very tender.
4. Blend Your Soup:
Using a potato masher or an immersion blender, mash or puree the soup to your desired consistency—if you like it smooth, blend well, or leave some chunks for texture. This step is where you make it your own!
5. Add Cream and Cheese:
Stir in the milk or cream and shredded cheddar cheese. Heat the soup gently until the cheese melts and the soup is warmed through. Season with salt and freshly ground black pepper to taste, adjusting to your liking.
6. Serve and Garnish:
Serve the soup hot in bowls. Top each bowl with a dollop of sour cream, a sprinkle of crumbled bacon, extra shredded cheddar, and chopped fresh chives for a fresh touch.
Enjoy your creamy, comforting potato soup, ready in just 30 minutes! Perfect for cozy nights in.
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes create a creamy texture, you can also use Yukon Gold for a buttery flavor. Just make sure to keep the cooking time the same for tender results.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally, to maintain the creamy texture.
Can I Make This Soup Vegan?
Yes! Simply swap the chicken broth for vegetable broth, use a plant-based butter substitute, and replace the milk or cream with almond or coconut milk. Omit the bacon or replace it with crispy chickpeas for added crunch!
What Can I Serve With This Soup?
This potato soup pairs nicely with crusty bread, a fresh garden salad, or even a panini. It’s filling on its own, but these sides will make for a complete meal!
