A hearty, creamy potato soup recipe perfect for 4 people
Key highlights:
- Rich, velvety potato soup that’s ready in under an hour
- Simple technique that guarantees perfect texture every time
- Customizable with your favorite toppings
- Budget-friendly comfort in a bowl
Looking for a potato soup recipe that delivers pure comfort? Nothing beats a warm bowl of creamy potato soup when the weather turns chilly. This potato soup transforms basic ingredients into something magical—a velvety, satisfying meal that feels like a hug in a bowl. I’ve perfected this potato soup recipe through countless test batches to bring you foolproof instructions that even first-time cooks can master.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 9g |
| Fat | 14g |
| Carbohydrates | 42g |
| Fiber | 4g |
| Sodium | 650mg |
| Serving size | 1½ cups |
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Kitchen Tools
| Essential Equipment | Optional Tools |
|---|---|
| Large soup pot or Dutch oven | Immersion blender |
| Sharp knife | Food processor |
| Cutting board | Kitchen timer |
| Potato masher | Soup ladle |
| Measuring cups and spoons | Garlic press |
| Wooden spoon | Potato peeler |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 6 medium (about 2 pounds) | Peeled and cubed |
| Yellow onion | 1 medium | Finely diced |
| Bacon | 4 slices | Diced |
| Low-sodium chicken broth | 4 cups | Store-bought or homemade |
| Whole milk | 2 cups | At room temperature |
| Butter | 3 tablespoons | Unsalted preferred |
| Garlic | 2 cloves | Minced |
| Salt | 1 teaspoon | Plus more to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Crispy bacon bits | 2 tablespoons | For garnish |
| Shredded cheddar cheese | ½ cup | For garnish |
| Sour cream | ¼ cup | For garnish |
| Green onions | 2 tablespoons | Chopped, for garnish |
Substitution Options
- Vegetarian version: Skip bacon, use vegetable broth, add 1 tablespoon olive oil
- Dairy-free: Substitute unsweetened almond milk and dairy-free butter
- Lower-fat option: Use turkey bacon and 2% milk
- Gluten concerns: This recipe is naturally gluten-free (verify broth ingredients)
Step-by-Step Instructions
Preparation Phase (15 minutes)
- Prepare Your Workspace (2 minutes)
- Clear and wipe down your counter space
- Position cutting board on a stable surface
- Gather all equipment and ingredients
- Set up a compost or garbage bowl for scraps
- Turn on good lighting so you can see what you’re doing
- Prepare the Potatoes (8 minutes)
- Rinse 6 medium russet potatoes under cool running water
- Pat completely dry with paper towels
- Hold potato firmly against cutting board
- Use peeler to remove all skin, working away from your body
- Cut each potato in half lengthwise for stability
- Place flat side down on the cutting board
- Cut into ½-inch strips lengthwise
- Turn strips and cut crosswise into ½-inch cubes
- Place cubed potatoes in a bowl of cold water to prevent browning
- Tip: Uniform size ensures even cooking
- Prepare Other Ingredients (5 minutes)
- Peel 1 medium yellow onion and cut off both ends
- Cut onion in half from top to bottom
- Place flat side down for stability
- Make thin slices, then turn and dice
- Peel 2 garlic cloves
- Place flat side of knife on garlic and gently press to crush
- Mince crushed garlic into tiny pieces
- Cut 4 bacon slices into small pieces using knife or kitchen scissors
- Measure 4 cups chicken broth and 2 cups milk
- Set out 3 tablespoons butter
- Warning: Keep raw bacon separate from other ingredients
Cooking Phase (30 minutes)
- Cook the Bacon (10 minutes)
- Place large pot on stove
- Turn heat to medium
- Add diced bacon pieces (no oil needed)
- Stir occasionally with wooden spoon
- Cook until bacon turns crispy and golden brown (8-10 minutes)
- Remove half the bacon with slotted spoon
- Place on paper towel-lined plate for garnish
- Leave remaining bacon and grease in pot
- Tip: The bacon fat adds incredible flavor to the soup base
- Cook the Vegetables (7 minutes)
- Ensure heat is still on medium
- Add diced onions to the bacon grease
- Stir to coat evenly with the bacon fat
- Cook until onions become translucent (4-5 minutes)
- Add minced garlic to the pot
- Stir constantly for 1 minute to prevent burning
- You should smell the fragrant garlic aroma
- Watch out: Garlic burns quickly and becomes bitter
- Add Potatoes and Broth (20 minutes)
- Drain water from potatoes using colander
- Add drained potatoes to pot with onions and garlic
- Stir to coat with bacon fat and aromatics
- Pour in 4 cups chicken broth
- Turn heat to high and cover
- Bring mixture to a boil (watch for bubbles)
- Once boiling, reduce heat to medium-low
- Simmer until potatoes are fork-tender (15-20 minutes)
- Test by piercing a potato chunk with fork – should slide in easily
- If not tender, cook 5 minutes more and test again
- Tip: If you’re craving chicken noodle soup too, you can use the same chicken broth base
- Common mistake: Don’t overcook or potatoes will disintegrate
- Create Creamy Texture (5 minutes)
- Remove pot from heat for safety
- Use potato masher to partially mash potatoes
- Press down gently 10-15 times throughout pot
- Leave some chunks for hearty texture
- Aim for 50% smooth, 50% chunky consistency
- Return pot to medium-low heat
- Tip: For smoother soup, use immersion blender for a few seconds
- Finish the Soup (5 minutes)
- Pour in 2 cups milk slowly while stirring
- Add 3 tablespoons butter
- Stir gently until butter melts completely
- Add 1 teaspoon salt and ½ teaspoon pepper
- Taste carefully with clean spoon (it’s hot!)
- Adjust seasoning as needed
- Let simmer 5 minutes, stirring occasionally
- Soup will thicken slightly as it simmers
- Warning: Don’t boil after adding milk or it may separate
Serving Phase (5 minutes)
- Prepare Garnishes
- Get out 4 soup bowls
- Place reserved bacon bits in small bowl
- Put shredded cheese in another bowl
- Have sour cream ready with clean spoon
- Chop green onions if using
- Serve the Soup
- Turn off heat
- Let soup rest 2 minutes (extremely hot!)
- Ladle hot soup into bowls (fill ¾ full)
- Add your choice of toppings:
- Crispy bacon bits
- Shredded cheddar cheese
- Dollop of sour cream
- Sprinkle of green onions
- Serve immediately while hot
Troubleshooting Guide
- Soup too thick? Add more broth or milk, ¼ cup at a time
- Too thin? Simmer longer uncovered or mash more potatoes
- Lumpy? Use masher more thoroughly or brief pulse with immersion blender
- Potatoes not soft? Continue cooking until tender before mashing
- Soup curdled? Next time, keep heat lower and avoid boiling after adding milk
Variations & Substitutions
- Loaded Baked Potato Soup: Add extra cheese, bacon, and dollop with sour cream
- Ham and Potato Soup: Substitute diced ham for bacon
- Cheesy Potato Soup: Add 1 cup shredded cheddar to the finished soup
- Vegetarian Potato Soup: Skip bacon, use vegetable broth, sauté onions in butter
- Spicy Kick: Add ¼ teaspoon cayenne pepper or top with sliced jalapeños
Storage & Reheating
- Cool completely before storing (within 2 hours of cooking)
- Refrigerate up to 4 days in airtight container
- Freeze up to 3 months in freezer-safe container
- Thaw overnight in refrigerator before reheating
- Reheat slowly on stovetop over medium-low heat
- Add splash of milk while reheating if too thick
- Stir frequently to prevent scorching
- Do not repeatedly reheat leftovers
Safety Notes & Tips
- Always wash hands before and after handling raw bacon
- Keep pot handles turned inward to prevent accidents
- Test potato doneness with fork, not your fingers
- Allow soup to cool slightly before serving to avoid burns
- Use pot holders when handling hot cookware
- Store leftovers promptly to prevent bacterial growth
- Common mistakes to avoid:
- Cutting potatoes too small (they’ll dissolve)
- Boiling soup after adding milk (causes separation)
- Underseasoning (taste and adjust before serving)
- Rushing the onion cooking process (patience yields flavor)
Pro Tips
- Choose the right potatoes: Starchy russets make the creamiest soup
- Don’t waste bacon grease: It creates the flavor foundation
- Cut uniform pieces: Ensures even cooking
- Room temperature milk: Reduces risk of curdling
- Partially mash: Creates perfect texture without need for flour
- Make ahead: Flavors improve overnight in refrigerator
