Best Potato Soup

Best Potato Soup Recipe – Creamy & Easy Comfort Food

ByBella Skye
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Introduction to Best Potato Soup

Few dishes warm the soul like a bowl of the best potato soup. It’s creamy yet hearty, rich but not overwhelming, and versatile enough to adapt to every kitchen. What makes it special is the balance of textures and flavors: soft potatoes that melt in your mouth, a savory broth that feels comforting, and a creamy base that ties everything together.

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People love this dish because it sits at the intersection of simplicity and comfort. Whether cooked as a Cheesy Potato Soup Dutch Oven version for a crowd or a quick Potato Soup On The Stove Top for two, this dish always delivers. It’s flexible, approachable, and deeply satisfying no matter the season.

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Why You’ll Love This Recipe

As a chef, I’ve cooked countless soups, but this one remains a favorite for a few key reasons:

  • Balanced flavor – Potatoes absorb seasoning beautifully, and when combined with onion, garlic, and a touch of cream, they create a deep, layered flavor that feels more complex than the ingredient list suggests.
  • Adaptable technique – Whether you want the Best Easy Potato Soup done quickly on the stove or prefer slow simmering in a Dutch oven, the method adapts to your schedule.
  • Perfect for small or large servings – You can scale this recipe down to a Potato Soup For 2 or prepare a big batch for the whole family.
  • Texture control – Puree it silky smooth, leave it chunky, or strike a balance. A chef’s secret: blending just part of the soup thickens it naturally without heavy cream.
  • Quick comfort – This is a Fast Potato Soup that can be ready in under an hour but tastes like it’s been simmering all day.

Preparation and Cooking Time

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Ingredients

Here’s a classic base recipe for the best baked potato soup, with notes on substitutions:

  • 6 medium russet potatoes (about 2 pounds), peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken stock (or vegetable stock for vegetarian)
  • 1 cup whole milk (sub: unsweetened oat milk for dairy-free)
  • ½ cup heavy cream (sub: half-and-half for lighter option)
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (for thickening; can use cornstarch slurry if gluten-free)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme (optional but adds depth)
  • 1 cup shredded sharp cheddar cheese (for Cheesy Potato Soup Dutch Oven style)
  • 4 slices cooked bacon, crumbled (optional topping)
  • 2 green onions, thinly sliced (for garnish)
Best Potato Soup

Step-by-Step Instructions

hot soup

Step 1: Prepare the Base

Melt the butter in a heavy-bottomed pot or Dutch oven. Add the onion and garlic, cooking until soft and fragrant. This builds the flavor foundation. Sweating onions slowly ensures sweetness rather than harshness.

hot soup

Step 2: Add Flour for Roux

Sprinkle the flour into the pot and stir continuously for 1–2 minutes. This step prevents a raw flour taste later and creates a roux, which thickens the soup naturally.

hot soup

Step 3: Deglaze with Stock

Slowly pour in the chicken stock while whisking to avoid lumps. Deglazing also lifts any caramelized bits from the pot, adding depth.

hot soup

Step 4: Add Potatoes and Simmer

Add the diced potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes until potatoes are tender. If you’re making Potato Soup Recipe On Stove, keep the lid slightly ajar to control evaporation.

hot soup

Step 5: Blend for Texture

Use an immersion blender to puree part of the soup while leaving chunks intact. This creates body without losing the rustic feel of Potato Soup With Baked Potatoes.

hot soup

Step 6: Add Cream and Cheese

Stir in the milk, cream, and shredded cheddar cheese. Adding dairy at the end prevents curdling and keeps the soup smooth. For the Best Baked Potato Soup, let the cheese fully melt before serving.

hot soup

Step 7: Final Seasoning

Taste and adjust salt and pepper. Small adjustments here elevate the dish from good to exceptional.

How to Serve

  • Ladle the soup into warmed bowls (this keeps it hot longer).
  • Top with crispy bacon, shredded cheese, and green onions.
  • Serve alongside crusty bread or a simple side salad for balance.
  • For presentation, drizzle with a little cream or olive oil for restaurant-quality plating.
Best Potato Soup

Additional Tips

  • Always dice potatoes evenly so they cook at the same rate.
  • If using a Dutch oven, the slow even heat makes this the best easy potato soup you’ll taste.
  • Save some crispy bacon and green onion for garnishing presentation matters even at home.
  • For a lighter version, replace half the potatoes with cauliflower. It keeps the creamy texture with fewer carbs.

Recipe Variations

  • Loaded Style – Add sour cream, more cheese, and chives for a loaded baked potato flavor.
  • Potato Soup for 2 – Halve the recipe; use a smaller saucepan to maintain the right ratio of liquid to solids.
  • Rustic Chunky Soup – Skip blending altogether for a hearty, stew-like baked pot soup.

Freezing and Storage

  • Refrigerator: Store in airtight containers up to 4 days. Reheat gently on the stove with a splash of milk to refresh the texture.
  • Freezer: Freeze in portions for up to 2 months. Avoid freezing with cheese mixed in add it after reheating for best results.
  • Reheat: Always reheat slowly over medium-low heat to prevent separation.

Nutritional Information (per serving, about 1 ½ cups)

  • Calories: ~320
  • Protein: 9g
  • Carbohydrates: 32g
  • Fat: 17g
  • Fiber: 3g
  • Sodium: 780mg

Final Words

Cooking the best potato soup at home is about more than following steps it’s about understanding why each step matters. From sweating onions to blending just enough, every detail contributes to a bowl that’s rich, satisfying, and adaptable. Whether you’re making a quick fast potato soup on a weeknight or a slow-simmered cheesy potato soup Dutch oven for family, this recipe proves that simple ingredients can create extraordinary flavor.

So pull out your pot, grab those potatoes, and enjoy the comfort only a homemade soup can bring.

FAQ’s

Yes, use only milk or a non-dairy substitute like oat milk. The blended potatoes will keep it creamy.

Russets are ideal because they break down into a velvety texture. Yukon Golds give a buttery, slightly firmer finish.

Absolutely. Swap chicken stock with vegetable stock and skip the bacon.

Blend half of the cooked potatoes directly into the soup. The starch naturally thickens the broth.

Best baked potato soup often uses baked potatoes for extra depth and smoky flavor, while classic potato soup starts with raw diced potatoes simmered in broth.

Best Potato Soup Recipe | Creamy & Easy Comfort Food
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Best Potato Soup Recipe | Creamy & Easy Comfort Food

Recipe by Bella SkyeCourse: Soup Recipes
Servings

6

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

320

kcal

Ingredients

  • 6 medium russet potatoes (about 2 pounds), peeled and diced

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups chicken stock (or vegetable stock for vegetarian)

  • 1 cup whole milk (sub: unsweetened oat milk for dairy-free)

  • ½ cup heavy cream (sub: half-and-half for lighter option)

  • 4 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour (for thickening; can use cornstarch slurry if gluten-free)

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme (optional but adds depth)

  • 1 cup shredded sharp cheddar cheese (for Cheesy Potato Soup Dutch Oven style)

  • 4 slices cooked bacon, crumbled (optional topping)

  • 2 green onions, thinly sliced (for garnish)

Directions

  • Melt the butter in a heavy-bottomed pot or Dutch oven. Add the onion and garlic, cooking until soft and fragrant. This builds the flavor foundation. Sweating onions slowly ensures sweetness rather than harshness.
  • Sprinkle the flour into the pot and stir continuously for 1–2 minutes. This step prevents a raw flour taste later and creates a roux, which thickens the soup naturally.
  • Slowly pour in the chicken stock while whisking to avoid lumps. Deglazing also lifts any caramelized bits from the pot, adding depth.
  • Add the diced potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cook for 20–25 minutes until potatoes are tender. If you’re making Potato Soup Recipe On Stove, keep the lid slightly ajar to control evaporation.
  • Use an immersion blender to puree part of the soup while leaving chunks intact. This creates body without losing the rustic feel of Potato Soup With Baked Potatoes.
  • Stir in the milk, cream, and shredded cheddar cheese. Adding dairy at the end prevents curdling and keeps the soup smooth. For the Best Baked Potato Soup, let the cheese fully melt before serving.
  • Taste and adjust salt and pepper. Small adjustments here elevate the dish from good to exceptional.

Notes

  • When making the best potato soup, always dice the potatoes evenly so they cook at the same rate and give you a consistent texture. If you’re using a Dutch oven, the slow, even heat helps develop deeper flavors, making this the best easy potato soup you’ll ever taste. For presentation, save some crispy bacon and fresh green onion for garnishing small details like this elevate the dish even at home. If you prefer a lighter version, replace half the potatoes with cauliflower. It keeps the soup creamy and satisfying while cutting down on carbs.

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