This cozy potato soup is quick and easy, ready in just 30 minutes! It’s creamy, warm, and perfect for chilly days, with simple ingredients like potatoes, broth, and a splash of cream.
Honestly, it’s the kind of soup that feels like a hug in a bowl! On a busy night, I love whipping this up. Just chop, stir, and enjoy with some crusty bread. Yum!
Key Ingredients & Substitutions
Potatoes: Use Russet or Yukon Gold potatoes for creaminess and flavor. If you want a healthier option, try sweet potatoes for a twist! They add a hint of sweetness and a beautiful color.
Broth: Chicken broth gives a rich taste, but vegetable broth works well for a vegetarian version. Homemade broth is great if you have it, but store-bought is super convenient too!
Milk/Half-and-Half: For creaminess, I love half-and-half, but regular milk works fine. If dairy is a concern, try almond or oat milk. Just note that it may change the flavor slightly.
Bacon: I enjoy the crispiness of bacon as a topping, but turkey bacon or even sautéed mushrooms make great alternatives for a lighter or vegetarian soup.
How can I make my potato soup extra creamy and flavorful?
A key to a creamy and flavorful potato soup is in how you cook and mash the potatoes. First, ensure the potatoes are evenly diced for uniform cooking. An immersion blender is fantastic for blending, but if you prefer some texture, a potato masher is a great tool.
- Cook the potatoes until just tender, then mash some of them while leaving chunks intact. This gives a nice mix of creamy and hearty bites.
- Incorporating warm milk and cheese slowly ensures a smooth texture. Stir continuously for the cheese to melt seamlessly.
- Finally, adjusting the seasoning is crucial! Taste and customize with salt, pepper, or a hint of paprika for a little kick.
This potato soup is not only fast but also a comforting dish perfect for sharing with family and friends! Enjoy every warm bowl!
30-Minute Potato Soup
Ingredients You’ll Need:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk or half-and-half
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and black pepper to taste
- Optional: 1/4 tsp paprika or cayenne pepper for a touch of heat
How Much Time Will You Need?
This delicious potato soup can be made in just 30 minutes! You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking and simmering everything together. It’s quick, easy, and perfect for those busy weeknights!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Once melted, add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Then, toss in the minced garlic and cook for another 30 seconds, stirring until fragrant. This creates a flavorful base for your soup!
2. Cook the Potatoes:
Add the diced potatoes to the pot and give them a good stir to coat with the flavors. Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes until the potatoes are tender but still hold their shape. You want them soft enough to mash but not mushy!
3. Mash It Up:
Using a potato masher or an immersion blender, gently mash some of the potatoes in the pot. This will help thicken the soup while keeping some nice chunks for texture. Decide how chunky or smooth you want it—it’s all up to you!
4. Add Creaminess:
Now, stir in the milk or half-and-half and shredded cheddar cheese. Mix until the cheese is fully melted and incorporated into the soup. Taste your creation and season it with salt, black pepper, and optional paprika or cayenne for that extra kick!
5. Final Simmer:
Allow the soup to simmer for another 5 minutes on low heat. Stir occasionally to ensure everything is well combined and heated through.
6. Serve It Up:
Now it’s time to enjoy! Serve the soup hot and top it off with crumbled bacon, a sprinkle of extra cheddar cheese, and chopped green onions. Feel free to add more black pepper if you like!
This creamy and comforting potato soup is the perfect dish to warm your heart and your home. Enjoy your simple and delicious creation!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes! Just make sure to thaw them before cooking for the best texture. You may need to adjust the cooking time slightly, cooking them a few minutes longer until they’re tender.
Can I Make This Soup Vegetarian or Vegan?
Absolutely! To make it vegetarian, simply substitute the chicken broth with vegetable broth. For a vegan version, use plant-based milk (like almond or coconut milk) instead of regular milk or half-and-half. You can also skip the cheese or use a dairy-free cheese alternative!
How to Store Leftover Potato Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess if needed.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to enhance the soup by adding vegetables like carrots, celery, or corn. Just add them in with the potatoes so they have enough time to cook and become tender!
