Discover the Best Creamy Potato Soup that combines tender russet potatoes, sautéed onions, and garlic simmered in a robust broth. Enriched with heavy cream and infused with hints of smoky bacon and melted cheddar, this velvety, comforting bowl is the ideal warm treat to brighten any chilly day.

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I’ve been experimenting with comforting meals for a while now and this Best Creamy Potato Soup is definitely one of my favorites. I start off by using 3 pounds of russet potatoes, peeled and cubed, and combine them with a medium chopped yellow onion and 3 minced garlic cloves to create a rich base.

I then add in 4 cups of low-sodium chicken broth along with 2 cups heavy cream to get that wonderfully silky texture that makes it Simple Creamy Potato Soup at its best. I melt 4 tablespoons of unsalted butter into the mix and season with salt and pepper to enhance the natural flavors without masking them.

I’ve even tried adding crumbled bacon and a bit of shredded cheddar cheese for an extra loaded twist that reminds me of a Simple Loaded Baked Potato Soup. Every bowl is a warm, nutritious bowl of comfort thats perfect for chilly days.

Why I Like this Recipe

I love how this potato soup just feels like a big, warm hug on a cold day. The mix of heavy cream and butter gives it a rich, velvety texture that makes every spoonful feel luxurious. I also really dig how simple it is to make; even on hectic days, I can throw it together and feel like I cooked something truly special. And when I add in the bacon and cheddar cheese, it gets that extra kick of flavor that makes me grin every time I eat it.

Ingredients

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Russet potatoes deliver carbs, fiber, and a hearty base for warmth.
Yellow onions add a mild, sweet-sour taste and extra fiber along with antioxidants.
Garlic provides a bold flavor punch while naturally boosting digestion and overall wellness.
Low-sodium chicken broth enriches the soup with savory depth and a lighter, healthier taste.
Heavy cream and butter bring a luxuriously smooth, rich texture that comforts in every bite.
Crispy bacon adds salty crunch and a smoky flavor that enhances each spoonful.
Shredded cheddar cheese melts into the warm soup, delivering an extra layer of creaminess.

Ingredient Quantities

3 pounds russet potatoes, peeled and cubed into 1-inch pieces

1 medium yellow onion, finely chopped

3 garlic cloves, minced

4 cups low-sodium chicken broth (or vegetable broth if you prefer a veg version)

2 cups heavy cream

4 tablespoons unsalted butter

Salt and pepper to taste

Optional: 6 slices bacon, cooked and crumbled

Optional: 1 cup shredded cheddar cheese

Optional: Chopped green onions for garnish

How to Make this

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1. Start by melting the butter in a large pot over medium heat and cook the chopped onion and minced garlic until the onion gets soft and translucent.

2. Add the cubed potatoes to the pot and stir them around so they get coated in the butter and flavors.

3. Pour in the chicken broth (or vegetable broth if you want the veg version) and bring everything to a boil.

4. Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes until the potatoes are tender.

5. Use a potato masher to gently smash some of the potatoes in the pot, which helps to thicken the soup.

6. Stir in the heavy cream and season the soup with salt and pepper to taste.

7. If you’re using bacon, add the cooked and crumbled bacon now and mix it in well.

8. For a cheesy twist, stir in the shredded cheddar cheese until its fully melted into the soup.

9. Let the soup simmer for another 5 minutes so all the flavors combine together.

10. Finally, ladle the soup into bowls and garnish with chopped green onions before serving and enjoying this cozy comfort dish.

Equipment Needed

1. A large pot that can hold all of the soup ingredients and heat them evenly
2. A sharp knife for chopping the onions, garlic, and potatoes
3. A sturdy cutting board for safe and efficient chopping
4. Measuring cups to get the right amounts of cream and broth
5. A wooden spoon for stirring everything together
6. A potato masher for squishing some of the potatoes to thicken the soup
7. A ladle for serving the soup into bowls

FAQ

Q: How long should I cook the potatoes?

A: You should let the potatoes simmer for about 20-25 minutes until they are soft enough to easily mash with a fork.

Q: Can I use vegetable broth instead of chicken broth?

A: Yes, you can. Just use veg broth if youre lookin for a meat-free option, and it still comes out tasty.

Q: Is there any substitute for heavy cream?

A: You can use half and half or evaporated milk but the soup might lose a bit of its rich creaminess.

Q: Can I freeze the soup?

A: Freezing is not recommended because the cream can separate when you defrost it, but if you do, stir well over low heat.

Q: How do I reheat leftovers?

A: Just warm it up in a pot over medium heat, stirring occasionally to keep the cream from curdlin. Enjoy!

The Best Creamy Potato Soup: A Guide To Cozy Comfort Recipe Substitutions and Variations

If you cant find russet potatoes, try using Yukon Gold potatoes instead cause they have a similar texture and taste.
Instead of heavy cream, you might use half-and-half or even full-fat coconut milk if you want a slightly different flavor.
Not got low-sodium chicken broth? Vegetable or beef broth can be a good substitute depending on your taste.
If unsalted butter is missing from your pantry, olive oil or margarine works pretty well, just add a pinch of extra salt.
In place of bacon, you can use turkey bacon or even a dash of smoked paprika to get that smoky flavor in your soup.

Pro Tips

1. Try to keep an eye on the potatoes when they’re simmering – you dont want ’em to overcook, otherwise the soup can end up too mushy.
2. When mashing, leave a few whole pieces in there so you get a fun mix of textures; it makes the soup more interesting rather than just one smooth blend.
3. Make sure you add the heavy cream and cheese at the right time so they dont get too curdled from too high a temperature; lower the heat when stirring them in.
4. If you’re using bacon, crisp it up well before adding it to the soup. This adds extra flavor and makes sure your soup isnt soggy from undercooked bacon bits.

The Best Creamy Potato Soup: A Guide To Cozy Comfort Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large pot that can hold all of the soup ingredients and heat them evenly
2. A sharp knife for chopping the onions, garlic, and potatoes
3. A sturdy cutting board for safe and efficient chopping
4. Measuring cups to get the right amounts of cream and broth
5. A wooden spoon for stirring everything together
6. A potato masher for squishing some of the potatoes to thicken the soup
7. A ladle for serving the soup into bowls

Ingredients

3 pounds russet potatoes, peeled and cubed into 1-inch pieces
1 medium yellow onion, finely chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth (or vegetable broth if you prefer a veg version)
2 cups heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste
Optional: 6 slices bacon, cooked and crumbled
Optional: 1 cup shredded cheddar cheese
Optional: Chopped green onions for garnish

Directions

Start by melting the butter in a large pot over medium heat and cook the chopped onion and minced garlic until the onion gets soft and translucent.
Add the cubed potatoes to the pot and stir them around so they get coated in the butter and flavors.
Pour in the chicken broth (or vegetable broth if you want the veg version) and bring everything to a boil.
Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes until the potatoes are tender.
Use a potato masher to gently smash some of the potatoes in the pot, which helps to thicken the soup.
Stir in the heavy cream and season the soup with salt and pepper to taste.
If you're using bacon, add the cooked and crumbled bacon now and mix it in well.
For a cheesy twist, stir in the shredded cheddar cheese until its fully melted into the soup.
Let the soup simmer for another 5 minutes so all the flavors combine together.
Finally, ladle the soup into bowls and garnish with chopped green onions before serving and enjoying this cozy comfort dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.