This 30-Minute Potato Soup is creamy, warm, and oh-so-comforting! With fresh potatoes, butter, and a touch of cream, it’s ready in no time—perfect for busy days!
You can top it with crispy bacon or cheese, but honestly, it’s so tasty, you might just want to enjoy it as is. I love making it on chilly nights when I need a hug in a bowl!
Key Ingredients & Substitutions
Potatoes: I prefer using Russet potatoes for their creaminess, but Yukon Gold works well too. If you’re short on time, frozen diced potatoes can be a great substitute to speed things up!
Onion: A yellow onion gives the best flavor. However, if you’re in a pinch, you can use shallots or even green onions, adding them at the beginning for a different taste.
Garlic: Fresh garlic is always best, but if you don’t have any, garlic powder can work in a pinch—about 1 teaspoon for this recipe should suffice.
Broth: Chicken broth lends a nice flavor, but vegetable broth is perfect for a vegetarian version. Homemade broth will make it extra special if you have some on hand.
Milk/Cream: Whole milk or heavy cream gives richness. If you want a lighter option, unsweetened almond or oat milk can substitute nicely. Just know it’ll be a bit thinner!
Cheddar Cheese: While I love sharp cheddar, feel free to mix in Monterey Jack or Gruyère for a different flavor. You can also leave cheese out for a dairy-free version, add nutritional yeast instead, or use a vegan cheese substitute!
How Can I Achieve the Perfect Texture in My Soup?
The texture of your potato soup is key to its creaminess. Here’s how to get it just right:
- Start by simmering the diced potatoes until they’re fork-tender—this usually takes about 15 minutes.
- When blending, you can aim for a creamy consistency, but leaving some small chunks of potatoes gives it that homemade feel.
- If you’re using a blender, let the soup cool slightly before blending hot liquids. A blender lid should be vented to avoid a messy explosion of soup!
- Return the blended soup to the pot and add your milk/cream and cheese, stirring just until melted. This keeps the soup smooth.
Feel free to adjust the seasonings and toppings to your liking. Enjoy the coziness!
30-Minute Potato Soup
Ingredients You’ll Need:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 3 tablespoons butter
- 1 cup shredded cheddar cheese (plus extra for topping)
- 4 slices cooked bacon, crumbled (optional, for garnish)
- 2 green onions, sliced (for garnish)
- 1/2 cup sour cream (for topping)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious potato soup takes about 30 minutes total! You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking. It’s a quick and satisfying meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Sauté the Onion:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent. This builds a flavor base for your soup!
2. Add Garlic:
Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic; it can quickly turn bitter.
3. Cook the Potatoes:
Add the diced potatoes and broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender. You can check this by poking them with a fork; they should be soft enough to break apart easily.
4. Blend the Soup:
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Just be sure to let it cool a bit first, as hot liquids can splatter.
5. Add Dairy and Cheese:
Stir in the milk or cream and the shredded cheddar cheese. Mix until the cheese is melted and the soup is heated through. This will give it a rich and creamy consistency!
6. Season the Soup:
Finally, season the soup with salt and freshly ground black pepper to taste. Give it a quick taste test and adjust the seasoning as needed!
7. Serve and Garnish:
Serve the soup hot, garnished with a dollop of sour cream, crumbled bacon, shredded cheese, and sliced green onions. This adds both flavor and a nice presentation!
Enjoy your creamy, comforting potato soup! It’s perfect for a cozy night in or when you need a quick and hearty meal.
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are best for a creamy texture, you can also use Yukon Gold or red potatoes. Just keep in mind that the texture may differ slightly, with waxy potatoes being less creamy.
How Can I Make This Soup Dairy-Free?
To make this potato soup dairy-free, substitute the milk or cream with a non-dairy milk option like almond, oat, or coconut milk. You can also leave out the cheese or use a dairy-free cheese substitute.
Can I Freeze Leftover Potato Soup?
Yes, you can freeze leftover potato soup! Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.
What Can I Add for Extra Flavor?
Feel free to customize your potato soup by adding herbs like thyme or rosemary, or spices like paprika or cayenne for a little kick. You can also toss in some cooked vegetables, such as broccoli or carrots, for added nutrition!
