Description
Craving the ultimate comfort food? This Creamy Potato Soup is rich, velvety, and bursting with savory flavor. Made with hearty potatoes, aromatic vegetables, a touch of cream, and topped with crispy bacon and melted cheddar, it’s the perfect easy dinner or lunch idea. Whether you’re meal-prepping or cozying up on a chilly day, this soup is satisfying, customizable, and naturally gluten-free. If you’re on the lookout for dinner ideas, healthy-ish comfort food, or an easy recipe to impress the whole family, this one’s a guaranteed winner.
Ingredients
6 medium Russet or Yukon Gold potatoes, peeled and diced
1 medium yellow onion, finely chopped
2 carrots, peeled and grated or finely diced
2 celery stalks, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth (or vegetable broth)
1 1/2 cups whole milk (or half-and-half)
1 cup sour cream or heavy cream
1/4 cup unsalted butter
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika (optional)
1 cup shredded sharp cheddar cheese (plus more for topping)
4 slices cooked bacon, crumbled
Fresh parsley or chives for garnish
Instructions
1. Wash, peel, and dice the potatoes. Finely chop the onion, celery, and carrots. Mince garlic and set aside.
2. In a large soup pot, heat olive oil and butter over medium heat. Add onion, celery, and carrots. Cook for 5–7 minutes.
3. Stir in garlic, thyme, and paprika. Cook for 1–2 minutes until fragrant.
4. Add potatoes and stir to coat. Pour in the broth and bring to a boil. Reduce to simmer and cook 15–20 minutes until potatoes are tender.
5. Blend about half the soup using an immersion or countertop blender. Return to pot and stir.
6. Lower heat and stir in milk and sour cream. Simmer gently for 5–10 minutes without boiling.
7. Stir in cheddar cheese until melted. Mix in some of the bacon, if desired.
8. Ladle into bowls and top with extra cheese, bacon, herbs, and sour cream. Serve warm with crusty bread.
Notes
Use Yukon Gold or Russet potatoes for the creamiest texture.
Blend only part of the soup to keep a nice mix of chunks and creaminess.
For best results when reheating, do so over low heat to prevent the dairy from separating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg
Keywords: potato soup, creamy soup, easy dinner, comfort food, gluten-free soup