Creamy Potato Soup Recipe: The Ultimate Comfort in a Bowl
A bowl of creamy, velvety potato soup topped with crispy bacon, shredded cheddar, and fresh chives. This cozy comfort food is perfect for chilly days and always hits the spot!
Equipment
- Large soup pot or Dutch oven
- Immersion blender (or regular blender)
- Cutting board & knife
- Ladle for serving
Ingredients
- 4 large Russet potatoes peeled and diced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup crisp bacon bits
- 2 tablespoons fresh chives chopped
- Optional: 1/2 teaspoon paprika or fresh thyme for extra flavor
Instructions
Sauté the Aromatics
- Melt the butter gently over medium heat in a roomy pot, setting the stage for layers of rich, comforting flavor to unfold.
- Add onions and garlic, cook until fragrant.
Simmer the Potatoes
- Add potatoes and chicken broth.
- Allow the mixture to reach a gentle boil, then lower the heat and simmer until the potatoes are tender and can be easily pierced with a fork, about 15–20 minutes.
Blend for Creaminess
- For a velvety finish, blend with an immersion blender, or opt for a heartier texture by mashing some of the potatoes to create a more rustic soup.
Add Cream and Seasoning
- Stir in heavy cream, salt, and pepper. Simmer for 5 more minutes.
Serve and Garnish
- Crown your creation with a lavish handful of shredded cheese, a scattering of crispy bacon, and a final flourish of fresh chives to bring the dish to life.
Notes
- Make it dairy-free: Swap the cream for coconut milk and use dairy-free butter for a non-dairy version.
- Vegan twist: Skip the bacon and use vegetable broth and plant-based butter and cream for a vegan-friendly option.
- Extra toppings: Add crispy fried onions, a dollop of sour cream, or a sprinkle of parmesan for extra richness.