This stovetop potato soup is creamy, hearty, and oh-so comforting! With tender potatoes and a few simple spices, it’s perfect for chilly days.
Making this soup is a breeze. I love how I can whip it up in one pot. And trust me, the smell alone will have you ready to eat before it’s even done! 🥔❤️
Key Ingredients & Substitutions
Bacon: This adds a smoky flavor and richness to the soup. If you want a vegetarian version, try using smoked paprika or liquid smoke for flavor. You can also use turkey bacon as a lighter option!
Onion: A medium onion brings depth to the soup. If onions aren’t your thing, shallots or leeks can work well too. For a milder taste, try green onions instead.
Potatoes: Yukon Gold or Russet work great for a creamy texture. If you’re looking for a lower carb option, try using cauliflower instead!
Cheddar Cheese: I love sharp cheddar for its bold taste. Feel free to swap it with Monterey Jack, Gouda, or a dairy-free blend for a different flavor.
Heavy Cream: This gives the soup a velvety richness. If you want something lighter, you can use half-and-half or even almond milk for a dairy-free option.
How Do I Get the Perfect Texture for My Potato Soup?
The key to getting the texture just right is in how you blend the soup. After your potatoes are tender, use either a potato masher or an immersion blender to get the desired creaminess. For a chunkier soup, mash a little and leave some potato pieces intact.
- Start blending in small sections if using a blender to avoid splatters.
- Adjust the thickness by adding more broth or cream based on your liking.
This gives you a nice balance between creamy and hearty, making it more enjoyable in every bite!
How to Make Stovetop Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and cubed potatoes (Yukon Gold or Russet)
- 4 cups chicken broth or vegetable broth
- 1 cup shredded cheddar cheese, plus extra for garnish
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh dill, chopped
- 2 tablespoons chives, chopped
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prep and around 30 minutes to cook. So, you’ll have a comforting bowl of potato soup ready in just 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
Begin by heating a large pot or Dutch oven over medium heat. Add the bacon and cook until it becomes crispy, which usually takes about 5-7 minutes. Once cooked, remove the bacon and place it on paper towels to soak up the extra grease. Leave around 1-2 tablespoons of bacon fat in the pot for flavor.
2. Sauté the Vegetables:
In the same pot with the bacon fat, add the diced onion and cook until it turns translucent and soft, which should take around 5-7 minutes. Then, stir in the minced garlic and cook it for about an additional minute until it becomes fragrant.
3. Cook the Potatoes:
Add the cubed potatoes to the pot and pour in the chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which takes about 15 minutes.
4. Blend the Soup:
Now comes the fun part! Use a potato masher or an immersion blender to mash or partially blend the soup to your preferred texture. If you like it chunky, leave some potato chunks for heartiness!
5. Add Cheddar and Cream:
Stir in the shredded cheddar cheese, heavy cream, and dried thyme. Allow the soup to heat through, but make sure not to boil it. This will keep the cream from curdling and keep that smooth texture!
6. Season and Add Bacon:
Finally, season your soup with salt and black pepper to taste. Crumble the cooked bacon and mix most of it into the soup, setting aside some for garnish.
7. Serve & Enjoy:
Serve your steaming-hot potato soup in bowls, topped with the remaining bacon, extra cheddar cheese, chopped dill, and chives for a fresh finish. And for an extra treat, serve it with warm crusty bread to soak up all the delicious goodness!
Enjoy your rich, creamy stovetop potato soup — comfort in a bowl!
Can I Use a Different Type of Cheese?
Absolutely! While cheddar cheese is a classic choice, you can substitute it with Monterey Jack, Gouda, or even a dairy-free cheese if you prefer. Just make sure it’s a cheese that melts well for the best texture!
How Can I Thicken the Soup If It’s Too Thin?
If your soup turns out thinner than you’d like, you can thicken it by mashing more of the potatoes or by mixing in a slurry of cornstarch and water. Just combine 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir until smooth, and add it gradually to the soup while it simmers until it thickens to your liking.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You might also want to add some smoked paprika to bring in a smoky flavor.
How Do I Store Leftovers?
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. If needed, add a splash of broth or cream to restore creaminess while reheating!
