This One-Pot Potato Soup is creamy and comforting, packed with tender potatoes and tasty seasonings. Plus, it’s all made in one pot, making cleanup a breeze!
I love how simple it is to whip this up on a chilly day. Just chop, cook, and enjoy! It’s like a warm hug in a bowl. Who can resist that? 🥔💕
Key Ingredients & Substitutions
Potatoes: Yukon Gold and russet potatoes are my go-tos for this soup. Yukon Gold has a buttery flavor, while russets give a thicker texture. You can use red potatoes too, but they will give a different texture!
Chicken Broth: Using chicken broth adds a rich flavor. Swap it with vegetable broth for a vegetarian-friendly option. Homemade broth can elevate the taste even more, if you have it!
Bacon: Crunchy bacon brings an amazing depth of flavor. If you’re looking for a vegetarian alternative, consider adding smoked paprika or liquid smoke to mimic that savory taste. You could also use turkey bacon for a lighter option!
Cream: Heavy cream makes it extra rich, but half-and-half works just as well if you want a slightly lighter soup. For a dairy-free option, coconut cream or almond milk can be used, but it will change the taste slightly.
Cheddar Cheese: Sharp cheddar gives a strong flavor. If you prefer a milder taste, go for mild cheddar or even mozzarella. Vegan cheese is a fantastic substitution as well.
How Do I Achieve the Perfect Creaminess?
The key to creamy potato soup lies in mashing the potatoes. After cooking, leave some chunks for texture. Here’s how to get that perfect balance:
- Start by cooking the potatoes until fork-tender, about 15-20 minutes.
- Use a potato masher and mash gently to create a creamy base while keeping some larger pieces for heartiness.
- If you have one, an immersion blender works wonders to blend just enough without making it completely smooth.
This method ensures a cozy soup that feels hearty with every spoonful! Enjoy your cooking adventure!
One-Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups potatoes (about 4-5 medium), diced with skins on (Yukon Gold or russet)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup milk (whole or 2%)
- 1 cup heavy cream or half-and-half
- 6 strips bacon
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream (plus extra for topping)
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- 1 tsp dried thyme or parsley (optional)
- 3 green onions, thinly sliced for garnish
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delicious One-Pot Potato Soup takes about 10 minutes for prep and 30 minutes for cooking, making it a total of about 40 minutes from start to finish. Perfect for a quick, comforting meal on a chilly night!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it becomes crispy. Once done, remove the bacon and let it drain on paper towels. Once cool, crumble it into small pieces, but save about 1 tablespoon of the bacon fat in the pot for flavor.
2. Sauté Onions and Garlic:
Add the butter to the pot with the reserved bacon fat. Add the finely chopped onion and sauté over medium heat until the onions become soft and translucent (about 5 minutes). Then, stir in the minced garlic and cook for another minute until you can smell its aroma.
3. Add the Potatoes:
Next, add the diced potatoes to the pot. Pour in the chicken broth and season with salt, black pepper, and thyme or parsley if you like. Stir everything together.
4. Cook Until Tender:
Bring the soup to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender. This should take about 15-20 minutes.
5. Mash Some Potatoes:
Using a potato masher or an immersion blender, partially mash some of the potatoes in the pot to create a creamy texture. Make sure to leave some chunks for heartiness!
6. Stir in Cream and Cheese:
Now, add the milk and heavy cream to the soup and heat everything through—just be sure not to let it boil. After that, stir in the shredded cheddar cheese and sour cream until they are melted and well incorporated. Don’t forget to taste and adjust your salt and pepper as needed!
7. Serve and Garnish:
Serve the soup hot in bowls. Top with crumbled bacon, a sprinkle of sliced green onions, some extra cheddar cheese, a dollop of sour cream, and if you like a bit of heat, add some red pepper flakes!
This hearty and creamy one-pot potato soup is sure to warm your soul and is super easy to make. Enjoy every spoonful! 🍲💕
Can I Use Alternative Ingredients for This Soup?
Absolutely! You can substitute the bacon with turkey bacon or omit it entirely for a vegetarian version. For a dairy-free option, try using almond milk and coconut cream. Just remember, changing the base ingredients will slightly alter the taste!
How Do I Store Leftover Potato Soup?
Leftover potato soup can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave until warmed through. If it thickens in the fridge, you can add a splash of milk to loosen it up while reheating.
Can I Freeze This Potato Soup?
Yes, you can freeze it! Allow the soup to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Just be aware that the texture may change slightly upon thawing and reheating.
What Can I Serve With This Soup?
This potato soup pairs well with crusty bread, a simple green salad, or grilled cheese sandwiches. For a heartier meal, serve it alongside a hearty protein like roasted chicken or a side of roasted vegetables!
