This stovetop potato soup is creamy and comforting, perfect for chilly days. With simple ingredients like potatoes, broth, and a touch of seasoning, it’s easy to whip up!
You’ll love how it warms you up! I like to sprinkle some cheese and herbs on top for extra flavor. It’s a hug in a bowl, don’t you think? 😊
Key Ingredients & Substitutions
Potatoes: Yukon Golds are great for a creamy texture and slight sweetness. Red potatoes hold their shape nicely. If you’re in a pinch, you could use russets, but they’ll make your soup a bit starchier.
Broth: Chicken broth adds a nice flavor. For a vegetarian option, go with vegetable broth. Homemade or store-bought works perfectly!
Onion, Celery, and Carrot: This trio is perfect for flavor. If you’re avoiding onions, try using leeks for a milder taste, or leave them out altogether.
Bacon: Fried bacon adds a wonderful salty crunch. For a vegetarian option, skip the bacon or use crispy chickpeas for a crunchy topping instead.
Milk or Half-and-Half: If you’re looking for a lighter version, use skim milk or unsweetened almond milk. You could also try coconut milk for a different twist!
How Do I Get My Soup Creamy Without Making It Gummy?
Creating a creamy texture in potato soup is all about technique! Here’s how to do it without making the soup gummy:
- Roux Method: After sautéing your veggies, add the flour and cook it for a couple of minutes. This helps prevent the flour from clumping when you add the broth.
- Mashing Potatoes: Use a potato masher or an immersion blender. Mash just some of the potatoes in the pot. This gives you a mix of creamy and chunky texture.
- Temperature Tips: When adding milk or half-and-half, make sure your soup isn’t boiling. Gently heat it through to avoid splitting the cream.
By following these steps, you’ll create a rich and creamy soup that’s comforting and delicious!
How to Make Stovetop Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (Yukon Gold or red potatoes work great)
- 4 cups chicken broth or vegetable broth
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 3 cloves garlic, minced
- 4 strips bacon, cooked and crumbled (optional)
- 2 cups milk or half-and-half
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 1 tsp salt (adjust to taste)
- 1/2 tsp fresh ground black pepper
- 1/2 tsp dried thyme or parsley
For Garnishing:
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This delicious stovetop potato soup takes about 15 minutes to prepare and 20 minutes to cook, for a total of around 35 minutes. It’s quick, easy, and perfect for weeknight dinners!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the bacon until it’s nice and crispy. Once done, remove the bacon and place it on a plate lined with paper towels to drain excess fat. Leave about 1 tablespoon of bacon fat in the pot for flavor.
2. Sauté the Veggies:
Add the butter to the pot with the bacon fat and let it melt. Then, toss in the chopped onion, celery, and carrot. Sauté these veggies for about 5 minutes or until they are softened and fragrant.
3. Add Garlic:
Stir in the minced garlic and cook for about 1 minute. This will enhance the flavors further!
4. Make the Roux:
Sprinkle the flour over the veggies and stir constantly for about 2 minutes to form a roux. This will help thicken your soup.
5. Pour in the Broth:
Slowly add the chicken or vegetable broth while whisking continuously to prevent any lumps from forming.
6. Add the Potatoes and Seasoning:
Add the diced potatoes, salt, pepper, and thyme to the pot. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
7. Mash for Creaminess:
Using a potato masher or an immersion blender, mash some of the potatoes right in the pot. This will give the soup a creamy texture while keeping some potato chunks for heartiness.
8. Stir in Milk:
Add the milk or half-and-half to the pot and heat gently without boiling. Stir until well combined.
9. Taste and Adjust:
Give the soup a taste and adjust the seasoning with extra salt and pepper if needed.
10. Serve and Garnish:
Serve the soup hot, garnished with the crumbled bacon, shredded cheddar cheese, chopped green onions, and fresh parsley. Enjoy your warm and comforting bowl of stovetop potato soup!
Let this creamy soup warm your soul on a cozy day. Enjoy! 😊
Can I Use Leftover Potatoes in This Recipe?
Absolutely! Leftover cooked potatoes can be diced and added straight into the soup. Just be sure to adjust the cooking time since you’ll only need to heat them through, not cook them until tender.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add more vegetables like spinach or mushrooms for extra flavor and texture!
What If I Don’t Have Half-and-Half?
If you don’t have half-and-half, feel free to substitute with whole milk for a lighter version, or use heavy cream for an even richer soup. You can also mix milk with a bit of sour cream or yogurt for added creaminess.
How Long Can I Store Leftover Soup?
Leftover potato soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If it thickens, add a splash of milk or broth to reach your desired consistency.
