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Introduction
There’s something undeniably soothing about a steaming bowl of potato soup. Creamy, hearty, and full of flavor, this classic comfort food brings warmth to chilly days and comfort to quiet evenings at home. Whether you're looking for a simple meal to share with loved ones or a satisfying solo dinner, this potato soup recipe hits all the right notes. Plus, it's easy to make and uses pantry-friendly ingredients you likely already have on hand.
Ingredients
6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup whole milk or half-and-half
1/2 cup sour cream (optional for extra creaminess)
4 tablespoons butter
Salt and pepper to taste
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional for a flavor boost)
1 cup shredded cheddar cheese (optional)
Chopped green onions or chives, for garnish
Crumbled bacon, for garnish (optional)
Instructions
Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic. Cook until the onion becomes translucent and fragrant, about 5 minutes.
Add the Potatoes and Broth
Stir in the diced potatoes, broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15–20 minutes, or until the potatoes are fork-tender.
Blend for Creaminess
For a silky texture, use an immersion blender to puree some or all of the soup right in the pot. If you prefer a chunkier soup, only blend half. Alternatively, carefully transfer a portion of the soup to a blender, puree it, and return it to the pot.
Add Dairy for Richness
Stir in the milk (or half-and-half) and sour cream. Let the soup heat through but avoid boiling to prevent curdling. Adjust seasoning with more salt and pepper if needed.
Add Cheese (Optional)
If using cheddar cheese, stir it in until melted and fully incorporated.
Serving and Storage Tips
Serving:
Ladle the soup into bowls and top with your favorite garnishes—shredded cheese, crispy bacon bits, chopped green onions, or a dollop of sour cream. Serve with crusty bread or a simple green salad.
Storage:
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling, as it can cause the dairy to separate.
Freezing Tip:
Potato soup can be frozen, but note that the texture may change slightly due to the dairy content. To freeze, cool the soup completely, portion into freezer-safe containers, and store for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Variations
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