This One-Pot Potato Soup is creamy, comforting, and perfect for chilly days. It’s made with tender potatoes, warming spices, and just a handful of ingredients that come together in one pot!
I love how easy this soup is to make! Just chop, stir, and let it simmer. Plus, it’s great for leftovers – if it lasts that long! Who can resist a cozy bowl of potato goodness? 🥔✨
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for the best creamy texture. If you’re looking for a healthier option, consider using Yukon Golds; they add a buttery flavor. Sweet potatoes can also be used for a twist, giving a different flavor profile.
Onion: A medium onion adds depth to the soup. Yellow onions are the go-to choice, but white or even shallots can work if that’s what you have. Green onions could be used in place of the garnish as well!
Bacon: For a vegetarian alternative, you can omit the bacon entirely and use olive oil or butter instead. If you want a smoky flavor, smoked paprika could also do the trick. Turkey bacon is a lighter option that also works well.
Broth: Chicken broth enriches the flavor, but vegetable broth is a perfect substitute for a vegetarian version. If you prefer homemade broth, go for it! It can enhance the soup’s overall taste.
Cheese: Sharp cheddar gives a robust flavor. You can substitute with Monterey Jack or even a pepper jack for a bit of heat. If dairy-free is your choice, look for vegan cheese that melts well.
How Can I Get the Right Texture in My Potato Soup?
Texture is key in potato soup, and using an immersion blender is a great way to achieve this. You want it to be creamy but still have some chunks for heartiness. Here’s how to do it:
- After simmering the potatoes until they’re tender, gently blend part of the soup with the immersion blender.
- If you don’t have an immersion blender, carefully transfer batches to a regular blender – just be cautious of the hot liquid.
- Blend until you reach your desired consistency, and then return it to the pot.
Remember, the blending step is flexible. You can leave it chunky or go completely smooth based on your personal preference! Enjoy your cooking adventure! 🍽️
How to Make One-Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups peeled and diced potatoes (about 3 large potatoes)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 4 slices bacon, chopped and cooked until crispy (reserve bacon fat)
- 1/2 cup sour cream, plus extra for garnish
- 2 tablespoons all-purpose flour
- 2 tablespoons butter (or use bacon fat instead)
- Salt and freshly ground black pepper, to taste
- 3 green onions, chopped (for garnish)
How Much Time Will You Need?
This hearty One-Pot Potato Soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at approximately 40 minutes from start to finish to enjoy a warm, delicious bowl of comfort food!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, over medium heat, cook the chopped bacon until it’s crispy. Once done, using a slotted spoon, transfer the bacon pieces to a plate lined with paper towels to drain off excess fat. Be sure to save about 1 tablespoon of the bacon fat in the pot; you can discard any extra or keep it for later use in another recipe.
2. Sauté Onion and Garlic:
Add the butter to the pot with the reserved bacon fat. Once melted, toss in the chopped onion and sauté for about 5 minutes until the onion is translucent. Then, add the minced garlic and cook for an additional minute until it becomes fragrant.
3. Create the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir constantly for 1-2 minutes to eliminate the raw flour taste, which creates a roux that helps thicken the soup.
4. Add Broth and Potatoes:
Gradually whisk in the chicken broth to prevent lumps from forming. Once combined, add the diced potatoes to the pot and bring the mixture to a boil.
5. Simmer the Soup:
Reduce the heat and let the soup simmer uncovered for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to ensure nothing sticks to the bottom of the pot!
6. Blend for Creaminess:
Using an immersion blender, gently blend part of the soup while keeping some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, puree it, and then return the blended soup to the pot.
7. Add Milk and Cheese:
Stir in the milk and shredded cheddar cheese until it’s melted and the soup is nice and smooth. This will give your soup a rich, creamy texture.
8. Final Touches:
Remove the pot from heat, and stir in the sour cream. Taste your soup and add salt and freshly ground black pepper to suit your flavor preferences.
9. Serve and Enjoy:
Serve your piping hot potato soup in bowls, garnished with the crispy bacon bits, extra shredded cheese, chopped green onions, and a dollop of sour cream. Enjoy this warm, creamy, and comforting dish!
Happy eating!
Can I Use Different Types of Potatoes?
Absolutely! While Russet potatoes are ideal for a creamy texture, Yukon Golds or even sweet potatoes can work well too. Each type will give a slightly different flavor and texture, so feel free to experiment!
How Long Will Leftovers Last?
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheating it gently on the stovetop or in the microwave should do the trick! Add a splash of milk or broth to refresh the consistency if it thickens too much in the fridge.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can still achieve a delicious flavor by adding some smoked paprika and a bit of olive oil for richness in place of the bacon fat.
Is It Possible to Freeze the Soup?
Yes, you can freeze the potato soup! Allow it to cool completely, then transfer it to freezer-safe containers. It should last up to 2-3 months in the freezer. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop.
