This stovetop potato soup is creamy, cozy, and packed with flavor! With tender potatoes, savory spices, and a touch of cheese, it’s the perfect comfort food for chilly days.
I love how quick and easy it is to whip up—I can enjoy a warm bowl in no time. Plus, it’s great topped with crispy bacon or fresh herbs for that extra yum factor!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes are my go-tos for this soup. They’re creamy and have great flavor. If you’re looking for a lower-carb option, you can try cauliflower or sweet potatoes, but remember these will change the soup’s taste!
Broth: Chicken broth adds depth, but using vegetable broth makes it vegetarian-friendly. Homemade broth is fantastic if you have it, but store-bought works just fine too!
Butter: Unsalted butter balances the flavors. If you’re dairy-free, use olive oil or a plant-based butter for sautéing the onions and garlic. You won’t miss the butter one bit!
Cheese: Sharp cheddar cheese gives a nice kick, but feel free to substitute with Monterey Jack or Gouda for a different flavor. You can even skip the cheese for a lighter version!
How Do You Get the Ideal Creaminess in Your Soup?
To achieve that dreamy creamy texture, a few techniques are key. First, the roux (butter and flour mixture) thickens the soup, giving it a rich body. Be sure to stir it well to avoid lumps.
After adding the potatoes and broth, it’s important to mash some of the cooked potatoes. This step thickens while keeping some chunks for a comforting texture. If you prefer a super smooth soup, an immersion blender can give you that silky feel!
Finally, adding milk and heavy cream at the end warms the mixture without curdling, enhancing the creamy goodness. Just be careful to heat it gently—no boiling!
Stovetop Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups diced Yukon Gold or Russet potatoes, with skins on
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon dried thyme (optional)
- 1 cup shredded sharp cheddar cheese (plus more for topping)
For the Toppings:
- 6 slices bacon, cooked until crisp and crumbled
- 3 green onions or chives, chopped
- Optional: toasted bread slices or croutons for serving
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 30 minutes for cooking. This quick and satisfying soup can be ready in just under an hour! It’s a perfect weeknight dinner that warms you from the inside out.
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot over medium heat, melt the butter. Once melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are soft and fragrant—this builds a lovely flavor base for your soup!
2. Making the Roux:
Add the flour to the pot, stirring constantly for about 1-2 minutes to form a roux. This mixture will help thicken the soup, so keep stirring until it is just slightly bubbly.
3. Adding Liquid and Potatoes:
Gradually whisk in the chicken broth and water. Make sure to break up any lumps. Then, add the diced potatoes, salt, pepper, and thyme if you’re using it. Bring everything to a boil, then reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
4. Mashing for Texture:
Once the potatoes are cooked, take a potato masher or immersion blender and gently mash some of the potatoes in the pot to create a thicker consistency while leaving some chunks for a delightful texture.
5. Creamy Finish:
Stir in the milk and heavy cream, warming the soup through but be careful not to let it boil. This is where the creaminess really comes together!
6. Adding the Cheese:
Remove the pot from heat and stir in the shredded cheddar cheese until it melts into the soup. Make it as cheesy as you like!
7. Final Touches and Serving:
Give it a taste and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and top with crispy bacon, chopped green onions or chives, and any extra cheese you’d like. Serve with toasted bread or croutons for some crunch!
Enjoy your creamy, hearty stovetop potato soup! It’s sure to be a hit!
Can I Use Different Types of Potatoes for This Soup?
Absolutely! While Yukon Gold and Russet potatoes are great choices for their creamy texture, you can also use red potatoes or even a mix. Just keep in mind that different potatoes may alter the flavor slightly!
Can I Make This Potato Soup Dairy-Free?
Definitely! Substitute the milk and heavy cream with non-dairy alternatives such as almond milk or coconut cream. For the cheese, you can use a dairy-free cheese substitute, or simply skip it for a lighter version.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through. You may need to add a splash of broth or water to loosen it up as it thickens when chilled.
Can I Freeze This Soup?
Yes, this potato soup freezes well! Just let it cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove. Note that the texture might change slightly, but it will still be delicious!
