The Best Potato Soup Recipe (Creamy, Comforting & Done in 40 Minutes)

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6 | Calories: 340 kcal per serving

Potato soup is one of those meals that makes everything feel better. It is warm, creamy, and filling without being heavy. One bowl and you feel completely satisfied.

This recipe is simple but tastes like you spent hours making it. The potatoes get soft and creamy. The broth is rich and flavourful. The toppings make every bite interesting.

Forty minutes from start to finish. That includes prep time. You can have this on the table faster than ordering delivery.

Why You Will Love This Recipe

Potato soup is comfort food at its best. Here is why this version stands out.

It uses simple ingredients you already have. Potatoes, onions, garlic, and broth. Nothing fancy or hard to find.

The texture is perfect. Some potatoes break down to thicken the soup naturally. Some stay chunky for texture.

It feeds a crowd for cheap. Potatoes cost almost nothing. One pot makes six big servings.

It tastes even better the next day. Make it tonight. Eat leftovers all week. The flavours get richer as it sits.

Kids actually eat it. No weird ingredients. Nothing green or suspicious. Just creamy potato goodness they recognize.

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups (950ml) chicken broth or vegetable broth
• 1 cup (240ml) heavy cream or milk
• 3 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• 6 strips bacon, cooked and crumbled (for topping)
• 1 cup (100g) shredded cheddar cheese (for topping)
• ¼ cup (60g) sour cream (for topping)
• Chopped green onions or chives (for topping)

Equipment Needed

• Large pot or Dutch oven
• Cutting board and sharp knife
• Potato masher or immersion blender
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Bowls for serving

Instructions

Step 1: Peel the potatoes and cut them into small cubes. Try to make them about the same size so they cook evenly.

Step 2: Chop the onion into small pieces. Mince the garlic.

Step 3: Melt the butter in a large pot over medium heat.

Step 4: Add the chopped onion. Cook for 3 to 4 minutes until it gets soft and smells good.

Step 5: Add the minced garlic. Cook for 30 seconds while stirring. Do not let it burn.

Step 6: Add the diced potatoes to the pot. Stir everything together.

Step 7: Pour in the chicken broth. Add salt, pepper, and thyme if you are using it.

Step 8: Turn the heat to high and bring everything to a boil. Once it boils, turn the heat down to medium-low.

Step 9: Let the soup simmer for 15 to 20 minutes. The potatoes should be soft enough to break apart easily with a fork.

Step 10: Take a potato masher and mash about half the potatoes right in the pot. This makes the soup thick and creamy while keeping some chunks.

Step 11: Stir in the heavy cream. Let it heat through for 2 minutes but do not let it boil.

Step 12: Taste the soup. Add more salt or pepper if it needs it.

Step 13: Ladle the soup into bowls. Top with crumbled bacon, shredded cheese, a dollop of sour cream, and chopped green onions.

@allrecipes

Substitutes & Swaps

Russet potatoes: Yukon Gold potatoes work great and have a buttery flavour. Red potatoes hold their shape better if you want chunkier soup.

Heavy cream: Whole milk makes it lighter. Half-and-half is a middle option. For dairy-free, use coconut milk or cashew cream.

Chicken broth: Vegetable broth makes it vegetarian. Beef broth works if that is what you have.

Butter: Olive oil or bacon fat both work. Bacon fat adds incredible flavour if you are already cooking bacon for toppings.

Bacon: Leave it out for vegetarian soup. Use crispy fried onions or croutons for crunch instead.

Variations

Loaded Baked Potato Soup: Add everything you put on a baked potato. Extra bacon, extra cheese, extra sour cream, and chives.

Broccoli Cheddar Potato Soup: Add 2 cups of chopped broccoli during the last 10 minutes of cooking. Stir in 1½ cups of shredded cheddar at the end.

Ham and Potato Soup: Add 2 cups of diced cooked ham along with the potatoes. Perfect for using up leftover holiday ham.

Cheesy Potato Soup: Stir in 2 cups of shredded cheddar cheese after adding the cream. Let it melt completely before serving.

Spicy Potato Soup: Add 1 diced jalapeño with the onions. Top with a drizzle of hot sauce and pepper jack cheese.

Tips & Tricks

Cut potatoes the same size. Big chunks take longer to cook than small ones. Even pieces mean everything finishes at the same time.

Do not skip the mashing step. This is what makes the soup creamy and thick. Mash about half and leave the rest chunky.

Add cream at the end. If you add it too early and let it boil, it can curdle and separate. Add it last and just heat it through.

Cook bacon ahead of time. Make it in the morning or the night before. Store it in the fridge and crumble it when ready to serve.

Let it simmer gently. A hard boil breaks the potatoes apart too much and makes the soup gluey. Low and slow is better.

Thin it if needed. If the soup gets too thick, add more broth or milk. If it is too thin, mash more potatoes.

Store it properly. Keep soup in sealed containers in the fridge for up to 4 days. Reheat gently on the stove.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	340 kcal
Total Fat	17g
Saturated Fat	10g
Carbohydrates	36g
Fibre	4g
Sugars	4g
Protein	11g
Sodium	720mg

Nutrition is based on one serving made with russet potatoes, chicken broth, heavy cream, butter, and standard toppings including bacon, cheese, and sour cream.

Frequently Asked Questions (FAQs)

Can I make this in a slow cooker?

Yes. Put everything except the cream in the slow cooker. Cook on low for 6 hours or high for 3 hours. Mash some potatoes. Stir in cream and serve.

Why is my soup watery?

You need to mash more of the potatoes. The broken down potatoes are what thicken the soup naturally. Mash at least half of them.

Can I freeze potato soup?

The soup base freezes okay for up to 2 months. Do not add cream before freezing. Thaw it overnight in the fridge and add fresh cream when reheating.

What if I do not have heavy cream?

Use milk instead. The soup will be thinner and less rich but still good. Add a tablespoon of flour mixed with milk to help thicken it.

How do I prevent the cream from curdling?

Add it at the very end. Keep the heat low after adding it. Do not let the soup boil once the cream is in.

Can I use instant potatoes?

Not recommended. Fresh potatoes taste much better and give the soup the right texture. Instant potatoes make it gluey and artificial tasting.

What toppings are best?

Bacon, cheese, sour cream, and green onions are classic. Crispy fried onions, croutons, or extra pepper also work great.

The Soup That Fixes Everything

Bad day at work? Make potato soup. Cold outside? Make potato soup. Nothing in the fridge? Make potato soup. This is the one recipe that always works no matter what.

Make a big pot this week. Eat it three times. Feel better every single time.

Made this recipe? Tell me in the comments what toppings you added. I need new ideas because I keep using the same ones.