Creamy Potato Soup Recipe: Rustic & Satisfying (Print Version)

Creamy Potato Soup Recipe - Warm up with this simple, hearty soup. My family's favorite, loaded with flavor. Perfect for a chilly evening.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian (if using veggie broth and no bacon)

# Ingredients:

→ Base Ingredients

01 - 4 large Russet potatoes (about 2 lbs), peeled and diced
02 - 1 large yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 4 cups chicken or vegetable broth (low sodium preferred)
05 - 4 tablespoons unsalted butter

→ Creaminess & Finishing

06 - 1/4 cup all-purpose flour
07 - 1.5 cups heavy cream
08 - 1 cup sharp cheddar cheese, freshly grated (plus more for garnish)

→ Flavor Boosters & Garnish

09 - 4-6 slices bacon, cooked crispy and crumbled (optional, for garnish)
10 - 2 tablespoons fresh chives or green onions, chopped (for garnish)
11 - Salt and freshly ground black pepper, to taste

→ Optional Extras

12 - Sour cream, for serving
13 - Pinch of cayenne pepper
14 - Smoked paprika

# Instructions:

01 - First things first, get those potatoes peeled and diced into roughly 1-inch cubes. Try to keep them fairly uniform so they cook evenly – nobody wants crunchy bits in their smooth soup! Then, finely chop your onion and mince the garlic. This is where I usually have my podcast playing, just getting into the groove of kitchen prep. Seriously, the smell of fresh onion and garlic hitting the cutting board always signals something good is about to happen.
02 - In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant – don't let it brown! This step is critical for building that deep, savory base for your Creamy Potato Soup Recipe. I once got distracted and burnt the garlic, and the whole batch tasted a little bitter. Learn from my mistakes, friend!
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This is your roux, the magic thickener! Slowly, and I mean *slowly*, whisk in the chicken or vegetable broth. Keep whisking to avoid lumps. Bring the mixture to a gentle simmer, and you'll start to see it thicken slightly. It’s always a satisfying moment when the broth goes from watery to just a bit more substantial.
04 - Now, add your diced potatoes to the pot. Make sure they're submerged in the broth. Bring it back to a simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. This is where the kitchen starts to smell absolutely divine. I always sneak a little potato out to test for doneness; sometimes I burn my tongue, but it’s all part of the process, right?
05 - Once the potatoes are tender, use a potato masher to mash about two-thirds of the potatoes directly in the pot. You want some chunks for texture, so don't go overboard unless you prefer a super smooth soup. Stir in the heavy cream and about half of the shredded cheddar cheese until melted and fully combined. This is the moment your Creamy Potato Soup Recipe truly transforms into that luxurious, comforting dish.
06 - Taste your soup and season generously with salt and black pepper. Potatoes need a fair amount of seasoning, so don't be shy! If it's too thick, add a splash more broth or milk. Ladle the warm Creamy Potato Soup Recipe into bowls and top with crispy bacon, the remaining cheddar cheese, and fresh chives or green onions. It should be steaming, rich, and utterly inviting. I sometimes add a dollop of sour cream too, just for extra tang. Enjoy every spoonful!

# Notes:

01 - Always taste and adjust seasoning at the end; potatoes can be real salt hogs.
02 - Reheat gently on the stovetop to prevent the cream from separating.
03 - Freshly grated cheese melts so much better and tastes far superior to pre-shredded.
04 - Serving with crusty bread for dipping is an absolute game-changer.

# Equipment Needed:

01 - Large heavy-bottomed pot or Dutch oven
02 - potato masher
03 - whisk
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 10-12g

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