Potato Soup Recipe
This hearty, creamy potato soup recipe is pure comfort food in a bowl. It’s made with russet potatoes, savory broth, and a touch of cream for the creamiest texture. Perfect for chilly nights when you crave something cozy and homemade.
Ingredients
- 4 cups diced russet or Yukon gold potatoes peeled
- 1 medium yellow onion diced
- 2 tablespoons unsalted butter
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half for lighter option
- 1 cup sour cream
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper or to taste
- 4 slices cooked bacon crumbled (optional for topping)
- 1 cup shredded cheddar cheese optional for topping
- 2 tablespoons chopped fresh chives or green onions optional for garnish
Instructions
- Prep the veggies: Dice the potatoes and onion.
- Sauté: In a large pot over medium heat, melt butter. Add the diced onion and sauté for 4–5 minutes until soft and fragrant.
- Add potatoes & broth: Stir in diced potatoes and pour in the chicken or vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
- Blend: Use an immersion blender to puree the soup until mostly smooth but still slightly chunky for texture. Or carefully transfer half to a blender and blend, then return to the pot.
- Finish creamy base: Stir in the heavy cream and sour cream. Season with salt and pepper to taste. Let simmer on low for another 5 minutes.
- Serve: Ladle into bowls. Top with crumbled bacon, shredded cheese, and chives if desired. Enjoy warm!
Notes
- For extra richness, use Yukon gold potatoes — they make the soup extra creamy.
- This soup freezes well: cool completely, then store in an airtight container for up to 2 months.
- To make it gluten-free, ensure your broth is certified gluten-free and skip any thickening with flour.
- Stir in shredded cheddar or pepper jack for a cheesy potato soup variation.
- Crumbled bacon, green onions, or even a drizzle of hot sauce make fun toppings.