Ever had that deep craving for something comforting, creamy, and downright soul-soothing? That’s the magic of how to make homemade potato soup from scratch. Stick with me, and I’ll walk you step by step through a recipe that transforms simple ingredients into a steaming bowl of pure comfort.
Easy Potato Soup
If you’re short on time or just want something fuss-free, this easy potato soup has your back. It’s straightforward—no complicated steps, just honest flavors. Think diced potatoes simmered in broth, sautéed onions and garlic, and a sprinkle of seasoning. A quick blend here, a splash of cream there, and dinner’s done in under an hour.
Potato Soup Recipe
Let’s talk ingredients. This potato soup recipe is built on quality basics:
- Potatoes (I prefer Yukon Gold or Red Bliss)
- Onion & garlic for aromatic depth
- Bacon (optional, but highly recommended!)
- Chicken broth for a flavorful base
- Flour (to thicken gently)
- Milk or cream for that velvety touch
- Cheddar cheese for richness
- Fresh herbs—especially thyme—to tie it all together
Get everything prepped before you start, and this goes from fridge to table in no time.
Creamy Potato Soup
Now here’s the indulgence—creamy potato soup that isn’t gluey or heavy. The trick? Blend half the soup and leave the rest chunky. This creates a luxurious texture without masking those delightful potato bits. The milk and cheese work together to deliver that silky mouthfeel that feels like a warm hug.
Homemade Potato Soup
What’s better than soup? A truly homemade potato soup. No shortcuts, just fresh ingredients, freshly grated cheese, and homemade (or high-quality) chicken broth. The result? A dish that tastes like it was made with love—in your kitchen, just for you.
Winter Soup Recipes
As the chill sets in, you can’t beat winter soup recipes that bring warmth, nourishment, and a dash of joy. This potato soup is perfect for wrapping your hands around on a cold evening. Pair it with crusty bread or a crisp salad, and you’ve got a full meal—but more importantly, you’ve got comfort.
Potato Soup with Bacon
Waking up to the aroma of bacon sizzling in the pot? That’s what potato soup with bacon does. That smoky, salty kick elevates the whole dish, and cooking your aromatics in the bacon grease brings that flavor deep into the heart of the soup. Reserve some crispy bits as garnish for a final pop of texture.
Cheddar Cheese Potato Soup
Now, if you’re reading this and thinking, “Yes, but let’s make it cheesier”, you’re in luck. This cheddar cheese potato soup brings the right kind of tang and depth. Stir it in at the end so it melts beautifully into the hot soup, and top each bowl with a handful more for that picture-perfect moment as it slowly oozes.
Chicken Broth Potato Soup
At its core, this is a chicken broth potato soup—and your stock is your foundation. Homemade broth (if you have it) imparts complexity that store-bought just can’t match. But even a low-sodium boxed broth works in a pinch. Just taste as you go, and season with confidence.
Cooking with Fresh Herbs
Finally, cooking with fresh herbs is where we turn good into memorable. Thyme is my go-to for potato soup—it’s subtle and comforting. Stir in just before serving so it retains its bright aroma. Parsley, chives, or rosemary are lovely alternatives, too—go wild.
Step-by-Step: Putting It All Together
- Prep your ingredients: cube potatoes, chop onions, mince garlic, grate cheese.
- Cook the bacon (if using): crisp it in your soup pot, then set aside.
- Sauté aromatics: cook onions in the bacon fat (or butter) until soft. Add garlic and thyme—just a minute more.
- Add potatoes & broth: pour in the chicken broth, bring to a simmer, cook until tender (15–20 mins).
- Thicken: whisk flour into a bit of cold milk, stir it in to thicken slightly.
- Blend half: use an immersion blender or carefully do half in batches for texture variety.
- Finish with dairy: stir in milk or cream and cheddar, melting to creamy decadence.
- Season & serve: taste and adjust, then top with bacon, cheese, fresh herbs.
Why This Works Against the Competition
Looking at popular posts like SugarSpunRun’s one-pot creamy potato soup, Pioneer Woman’s “perfect potato soup”, or Allrecipes’ old-fashioned version—they’re fantastic—but my version brings that personal warmth. It feels like a friend sharing a cozy kitchen moment, not just a recipe. Plus, we’re hitting every relevant keyword right in the headers—SEO gold while still genuine.
Tips for Maximum Flavor
- Uniform potato chunks = even cooking.
- Use half starchy, half waxy potato for optimal texture.
- Blend slowly—your immersion blender is your creaminess control.
- Taste before topping—potatoes absorb salt fast.
- Reheat over low heat, adding broth or milk if it thickens too much.
FAQs
Yes! Vegetable broth works well if you prefer a vegetarian version. Just note the flavor will be slightly different without the chicken base.
Yukon Gold and Russet potatoes are popular choices. Yukon Gold gives a creamier texture, while Russets break down more for a thicker soup.
You can blend more of the soup, add a flour-and-milk slurry, or let it simmer uncovered for a few extra minutes to reduce the liquid.
Yes, but dairy-based soups can separate when thawed. Reheat gently and whisk to bring back the creamy texture.
Stored in an airtight container, it will last 3–4 days in the refrigerator. Reheat slowly over low heat.
Absolutely. You can skip the bacon or replace it with turkey bacon or smoked paprika for a similar smoky flavor.
Add fresh herbs toward the end of cooking. This keeps their flavors bright and aromatic.
