Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This potato soup is basically kitchen comfort food wearing sweatpants. It is creamy, cozy, and shockingly simple. You will impress yourself and possibly a roommate who thought you only knew how to microwave pizza rolls.
Want a crock pot version instead? Check out this slow cooker twist for extra lazy glory: crock pot crack potato soup.
Why This Recipe is Awesome
Why is this soup so great? First, it is idiot proof. Seriously, even I did not mess it up. Second, it uses pantry basics so you do not need to execute a grocery store heist. Third, it is wildly flexible. Want bacon bits, chives, or a cheesy volcano on top? Go for it.
Also, it makes excellent leftovers. Reheat it and feel like a culinary genius all over again. Bonus tip Serve with crusty bread and you are basically the hero of the night.
Ingredients You’ll Need
- 4 cups potatoes peeled and diced. Use a waxy or all purpose potato so it gets nice and smooth.
- 1 onion chopped. Any onion will do. White, yellow, or red like a punk rock onion.
- 3 cloves garlic minced. Not optional unless you hate happiness.
- 4 cups chicken or vegetable broth. Use veggie broth if you want to keep it vegetarian.
- 1 cup heavy cream. This is where the magic happens. Don’t skimp.
- Salt and pepper to taste. Add bravado if you like black pepper drama.
- Optional shredded cheese for garnish. Because life is better with cheese.
Pro tip Use one big potato and two small ones if you want texture variance. Or don’t. Cooking is both science and rebellion.
Step-by-Step Instructions
- In a large pot sauté the onion and garlic until fragrant. Use a splash of oil or a pat of butter. Cook until the onion looks soft and slightly translucent. Don’t char them unless you like bitter surprises.
- Add the diced potatoes and broth and bring to a boil. Make sure the potatoes are submerged and feel confident. Turn the heat up until bubbles appear.
- Reduce heat and simmer until potatoes are tender about 15 minutes. Test with a fork. If it slides through easily you are golden. Keep an eye so you do not overcook to mush town.
- Use an immersion blender to puree the soup until smooth. If you do not have one use a blender and work in batches. Be careful with hot liquids. Lid on slanted or hold a towel over the top.
- Stir in the heavy cream and season with salt and pepper. Taste and adjust. If it needs brightness add a squeeze of lemon or a dash of white pepper.
- Serve hot topped with cheese if desired. Add chives, bacon, or crunchy croutons if you want to be fancy.
Quick note If the soup feels too thick add a splash of broth or water. If it feels thin simmer a bit longer to concentrate flavors.
Common Mistakes to Avoid
- Not salting the cooking water. That is how bland tragedies happen. Season early and often.
- Overcooking the potatoes until they disintegrate into sad glue. You want tender not turned to paste unless you like heavy spooning work.
- Blitzing without caution. Hot soup in a blender can erupt. Use short pulses and keep a towel over the lid.
- Skipping the cream altogether and expecting the same silky finish. It just will not be the same vibe.
- Forgetting to taste. This is not a guessing game. Taste and adjust. Your future self will thank you.
- Adding everything at once like a kitchen tornado. Follow the steps and you will be happier than a fork at a mashed potato buffet.
Alternatives & Substitutions
- No heavy cream? Use half and half or a can of full fat coconut milk for a dairy free kick. Coconut will change the flavor but not the comfort level.
- Want a lighter version? Swap heavy cream for plain Greek yogurt stirred in at the end. Do not boil after adding yogurt or it may split.
- No onion or garlic? Use a pinch of onion powder and garlic powder in a pinch. Not the same but still solid.
- Want extra veg? Toss in chopped carrots or leeks with the onion for a flavor uptick. They will soften in the simmer.
- Cheese swap? Sharp cheddar, smoked gouda, or even a sprinkle of parmesan bring different personalities. Choose your fighter.
- Prefer chunky soup? Reserve half the cooked potatoes, mash the rest smooth and then add the chunks back. Texture city. IMO this is a chef level move for people who like variety.
FAQ (Frequently Asked Questions)
Q Why does my potato soup get gluey sometimes
A Did you overwork starchy potatoes or puree too long on high power? Try russet mixed with a waxy potato next time or pulse gently for a few seconds to keep it creamy not gummy.
Q Can I make this vegan
A Sure thing. Use vegetable broth and swap heavy cream for coconut milk or a cashew cream. Flavor shifts but comfort remains.
Q Can I freeze potato soup
A Yes you can but texture may change a bit. Freeze before adding cream for best results and stir in fresh cream when reheating.
Q How do I reheat without splitting the cream
A Reheat gently over low heat and stir often. If it looks like it might separate add a splash of broth and whisk. Don’t boil.
Q Can I use milk instead of heavy cream
A You can but it will be less rich. Use whole milk and maybe a tablespoon of butter to bring back some silk.
Q How long does this take from start to finish
A From chopping to bowl about 30 to 40 minutes depending on your knife speed and patience level.
Q Can I add bacon or ham
A Yes and yes. Crisp bacon on top adds crunch and salty goodness. Stirred in ham gives hearty chunks. Both are valid life choices.
Final Thoughts
Alright chef you did it. You made cozy potato soup with minimal fuss and maximum reward. This recipe plays well with improvisation so feel free to riff and make it your own. Invite people over or hoard it for a solo dinner party. No judgment here.
Bold move Serve it with bread for dunking and a big nap after. You earned it.
Conclusion
If you want an extra creamy deep dive or a fancier play on this classic check out this recipe for inspiration at The Ultimate Creamy Potato Soup by Sugar Spun Run: The Ultimate Creamy Potato Soup.
Happy slurping and remember cooking is practice not perfection.
Print
Creamy Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and creamy potato soup that’s simple to make and perfect for leftovers.
Ingredients
- 4 cups potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: shredded cheese for garnish
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the diced potatoes and broth, bringing to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot topped with cheese if desired.
Notes
For a thicker soup, add a splash of broth or water if it feels too thick. For a lighter version, swap heavy cream for plain Greek yogurt at the end.