This stovetop potato soup is warm, creamy, and oh-so-easy to make! It’s packed with tender potatoes, onions, and just the right amount of seasoning to make your taste buds smile.
Whenever I whip this up, my kitchen fills with the most comforting smell! Plus, it’s great for those chilly nights when all you want is a big bowl of cozy goodness. 🥔❤️
Key Ingredients & Substitutions
Yellow Potatoes: These are perfect for soup because they become soft and creamy. If you don’t have yellow, try Russet potatoes—they are just as good! Red potatoes keep their shape but can work too.
Chicken Broth: It adds depth of flavor! If you want it vegetarian, vegetable broth is a great choice. You could also use homemade broth if you have it; it makes a big difference!
Bacon: This ingredient brings a wonderful smoky taste. If you’d like to skip it, you can use smoked paprika for a hint of smoke. Or, try turkey bacon for a leaner option.
Cream: Half-and-half or heavy cream makes it rich. For a lighter version, you can substitute with whole milk. If you’re lactose-intolerant, non-dairy creamers work well too!
Cheddar Cheese: Essential for creaminess and flavor! If you’re vegan, there are great plant-based cheeses available. Or, try nutritional yeast for a cheesy flavor without dairy.
What’s the Best Way to Get a Creamy Texture Without Using a Blender?
If you don’t have a blender, you can still achieve a great creamy texture by mashing or smashing the potatoes directly in the pot. Here’s how:
- Once the potatoes are tender, use a potato masher or a fork to mash some of the potatoes right in the pot. This releases starch and thickens the soup.
- Stir the soup well after mashing to distribute the creamy bits evenly. This method keeps some chunks while making the overall soup thicker!
This hands-on approach gives it a homemade feel. Plus, you can control how chunky or smooth you want your soup!
How to Make Stovetop Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced yellow potatoes (around 3 large or a mix of small potatoes with skin)
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
For Optional Garnish:
- 4 strips of bacon, cooked and crumbled (optional but adds smoky flavor)
- 1 cup shredded cheddar cheese (plus more for garnish)
- 1 cup half-and-half or heavy cream
- 3 green onions, sliced (for garnish)
- Fresh parsley or cilantro, chopped for garnish (optional)
Seasonings:
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
Time Needed:
This hearty potato soup takes about 10 minutes for prep and 30 minutes of cooking time, making a total of about 40 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and celery. Sauté the vegetables until they’re nice and softened, about 5-7 minutes. You’ll want to stir occasionally! Then, toss in the minced garlic and cook for another minute. That aroma is amazing!
2. Add the Potatoes and Broth:
Now it’s time to add the diced potatoes and chicken or vegetable broth to the mixture. Sprinkle in the dried thyme, and season everything with salt and pepper to taste. Bring the pot to a boil, then reduce the heat to a simmer. Cover it up and let it cook until the potatoes are very tender, around 15-20 minutes.
3. Blend for Creaminess:
Once the potatoes are tender, take about 2 cups of the soup from the pot and carefully mash it with a fork or blend it until smooth in a blender. Return this creamy mixture back to the pot to thicken the overall soup—mix well!
4. Add Cream and Cheese:
Reduce the heat to low and stir in the half-and-half or heavy cream with the shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup is creamy. Taste and adjust the seasoning if you like a bit more salt or pepper.
5. Garnish and Serve:
Serve the soup hot in bowls, topped with crumbled bacon (if you used it), sliced green onions, extra shredded cheese, and a sprinkle of fresh parsley or cilantro for a lovely pop of color and flavor.
6. Enjoy!
This creamy potato soup is perfect for chilly days—it’s rich, hearty, and oh-so-comforting!
Can I Use Different Types of Potatoes?
Absolutely! While yellow potatoes are ideal for their creaminess, you can also use Russet or red potatoes. Just keep in mind that Russets will yield a fluffier texture, while red potatoes will hold their shape better.
How Can I Make This Soup Vegan?
To make this soup vegan, simply substitute the chicken broth with vegetable broth, omit the bacon, and replace the half-and-half with a non-dairy alternative like coconut milk or almond milk. You can also use vegan cheese for a cheesy flavor!
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Just reheat it on the stovetop or in the microwave until warmed through! If it thickens too much, you can add a splash of broth or water to adjust the consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop over low heat.
