Recipe
This potato soup is the ultimate comfort food—creamy, hearty, and so ridiculously delicious you’ll want to make it every week. It’s packed with tender chunks of potatoes, smoky bacon, and a velvety broth that hugs every spoonful.
What sets this recipe apart? Fresh thyme and a splash of cream that elevate it from basic to unforgettable. Trust me, I’ve made this for countless family gatherings, and it’s always the first bowl to disappear.
The texture is smooth yet rustic, with just the right balance of richness and warmth. Whether it’s a chilly evening or you just need something to soothe your soul, this soup has your back.
Plus, it’s surprisingly easy to whip up—even if you’re not a kitchen pro. Grab your pot, and let’s get cooking!
Ingredients
For a rich and creamy potato soup that’s both comforting and flavorful, start with the right ingredients. While some elements are essential for that classic taste, there’s room for flexibility to make it your own. Here’s what you’ll need:
Essentials:
- Yukon Gold potatoes: Their buttery texture and thin skins make them ideal for soups—no peeling required!
- Unsalted butter: Adds depth and richness to the base. Salted butter works too, but adjust seasoning later.
- Chicken or vegetable broth: Use homemade if you have it, but store-bought works just fine. For a vegetarian version, stick to vegetable broth.
- Heavy cream: Non-negotiable for that velvety finish. Half-and-half can be used, but the soup won’t be as luscious.
Aromatics & Flavor Boosters:
- Yellow onion: It’s the foundation of flavor—cook until soft and golden.
- Garlic: Fresh is best for that aromatic punch.
- Fresh thyme: Adds a subtle earthiness. Dried thyme works in a pinch (use half the amount).
Optional Add-Ins & Toppings:
- Bacon: Crispy bits add smoky depth, but it’s optional if you’re keeping it vegetarian.
- Shredded cheddar cheese: Stir it in or sprinkle on top for extra indulgence.
- Green onions or chives: A fresh, bright garnish to finish.
- Sour cream or Greek yogurt: Swirl in for tangy creaminess.
Pro Tip: For a smoother soup, blend half of it before adding the cream. If you prefer chunks, skip the blending step entirely.
How to Make the Best Include Recipe Title
– Simmer until potatoes are tender. Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the potatoes are fork-tender.
Visual Cue: The soup should be slightly thickened, and the potatoes should easily break apart when pressed with a spoon.
– Blend half the soup (optional). For a creamier texture, use an immersion blender to blend half the soup, or transfer a portion to a regular blender and pulse until smooth.
Be cautious with hot liquids!
Flexibility Tip: Skip this step if you prefer a chunkier soup.
– Add the cream and seasonings. Stir in 1 cup of heavy cream or half-and-half for richness.
Season with salt, pepper, and a pinch of thyme to taste.
Why This Enhances the Dish: Cream adds a luxurious mouthfeel, while seasoning balances the flavors.
– Garnish and serve. Ladle the soup into bowls and top with shredded cheddar cheese, crispy bacon bits, and chopped green onions.
Pro Tip: Add a dollop of sour cream for an extra creamy finish.
Enjoy warm with crusty bread on the side!
Nutrition
This homemade potato soup is both hearty and nutritious. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 40 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 600 mg |
Chef Tips
When making potato soup, I always recommend using starchy potatoes like Russets because they break down nicely and create a creamier texture. Don’t overcook the potatoes—they should be tender but not mushy.
I also sauté the onions and garlic first to deepen the flavor. Add broth gradually to control consistency, and finish with a splash of cream or milk for richness.
Always season generously with salt and pepper.
Frequently Asked Questions
Can I Freeze the Potato Soup?
Yes, I can freeze potato soup, but I’ll let it cool completely first. I’ll store it in airtight containers or freezer bags, leaving space for expansion. It’ll last about 2–3 months, and I’ll reheat it gently.
How Long Does the Soup Last in the Fridge?
I’d store the soup in the fridge for about 3 to 4 days if it’s in a sealed container. If it smells off or looks weird, I’d toss it to be safe. Always keep it chilled.
Can I Use Sweet Potatoes Instead?
I’d say you can use sweet potatoes, but they’ll change the flavor and texture. They’re sweeter and softer, so adjust cooking time. I’d recommend tasting as you go since they might need less seasoning.
Is This Recipe Gluten-Free?
Yes, it’s gluten-free if I use gluten-free ingredients, like gluten-free flour or cornstarch for thickening. I’d double-check any broth or seasonings I add to make sure they don’t contain hidden gluten too.
Can I Make It in a Slow Cooker?
Yes, I can make it in a slow cooker. I’d sauté the onions and garlic first, then add all the ingredients and cook on low for 6-8 hours or high for 3-4. I’d blend it at the end if I want it creamy.
