Creamy, comforting, and absolutely satisfying, this Best Homemade Potato Soup recipe is the ultimate comfort food for chilly days. With its velvety texture and rich flavors, it’s perfect for family dinners or a cozy night in. Simple ingredients and an easy cooking process make this recipe a go-to for any home cook.
Why You’ll Love This Recipe
- Creamy and Flavorful: This potato soup has a luscious, velvety texture with a deep, hearty flavor that’s absolutely irresistible.
- Easy to Make: With straightforward steps and common ingredients, this soup comes together effortlessly.
- Customizable: You can tweak the recipe to suit your preferences or dietary needs.
- Great for Leftovers: This soup stores and reheats beautifully, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes
- Onion
- Garlic
- Butter
- All-purpose flour
- Chicken or vegetable broth
- Milk or heavy cream
- Salt and pepper
- Optional toppings: shredded cheese, bacon bits, green onions
Directions
- Prepare the Potatoes: Peel and dice the potatoes into even-sized chunks for uniform cooking.
- Sauté the Aromatics: In a large pot, melt butter and sauté diced onion and minced garlic until fragrant.
- Make the Base: Stir in flour to create a roux, then gradually whisk in the broth.
- Cook the Potatoes: Add the potatoes to the pot and simmer until tender.
- Blend the Soup: Use an immersion blender to blend some of the soup for a creamy texture, leaving some potato chunks for a hearty feel.
- Add the Dairy: Stir in milk or heavy cream and season with salt and pepper to taste.
- Serve and Enjoy: Ladle into bowls and top with your favorite toppings like shredded cheese, bacon bits, or green onions.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Loaded Potato Soup: Add cooked bacon, shredded cheese, and a dollop of sour cream to each serving.
- Vegan Option: Use plant-based milk and vegetable broth, and skip the butter for a dairy-free version.
- Chunky Style: Skip blending altogether for a chunky, rustic texture.
- Herb-Infused: Add fresh thyme or rosemary while simmering for a fragrant twist.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or broth to adjust the consistency if needed. Avoid boiling to prevent the dairy from curdling.
FAQs
How can I make the soup thicker?
You can blend more of the soup or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the pot.
Can I freeze potato soup?
Freezing is not recommended due to the dairy content, which can separate when thawed.
What are the best potatoes for this recipe?
Yukon Gold or Russet potatoes work best for their creamy texture and flavor.
Can I use half-and-half instead of milk or cream?
Yes, half-and-half is a great option for a balance of creaminess without being too heavy.
How do I avoid lumps when adding flour?
Whisk the flour into melted butter thoroughly before adding liquid to create a smooth roux.
Can I make this soup in a slow cooker?
Yes, cook on low for 6-8 hours or on high for 3-4 hours. Blend and add cream at the end.
What toppings pair well with potato soup?
Try shredded cheese, crispy bacon, green onions, or croutons for added texture and flavor.
Can I make this soup gluten-free?
Substitute all-purpose flour with a gluten-free flour blend or cornstarch.
Why does my soup taste bland?
Ensure you season generously with salt and pepper, and use flavorful broth. Toppings like cheese or bacon can also enhance flavor.
How can I make the soup lighter?
Use low-fat milk and skip the butter for a lighter version, or increase the broth-to-milk ratio.
Conclusion
This Best Homemade Potato Soup is a versatile and comforting dish that’s sure to become a favorite in your recipe collection. Whether you enjoy it as a simple meal or dress it up with loaded toppings, it’s a delicious way to warm up and satisfy your hunger.
PrintBest Homemade Potato Soup
This creamy potato soup is loaded with tender potatoes, crispy bacon, and a rich broth, making it a delightful meal for chilly days.
Ingredients
- 6 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 5 cups diced potatoes (Yukon Gold or Russet)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup whole milk
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.
- Sauté Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté in the bacon drippings over medium heat until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make the Roux:
- Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for about 2 minutes to eliminate the raw flour taste.
- Add Broth and Potatoes:
- Gradually pour in the chicken broth while stirring to prevent lumps.
- Add the diced potatoes to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup:
- For a creamier texture, use an immersion blender to puree a portion of the soup, or transfer about half of the soup to a blender, puree until smooth, and return it to the pot.
- If you prefer a chunkier soup, you can skip this step.
- Add Dairy:
- Stir in the milk and heavy cream.
- Allow the soup to heat through over low heat, but do not let it boil.
- Season and Serve:
- Season the soup with salt and freshly ground black pepper to taste.
- Stir in half of the cooked bacon and the shredded cheddar cheese until the cheese is melted.
- Serve hot, garnished with the remaining bacon, sliced green onions, and chopped fresh parsley.
Notes
- For added richness, you can substitute the whole milk with half-and-half or additional heavy cream.
- This soup pairs wonderfully with a side of crusty bread or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the dairy from curdling.