This 30-Minute Potato Soup is a warm hug in a bowl! With creamy potatoes, savory broth, and a sprinkle of herbs, it’s quick and oh-so-comforting.
I love how it comes together in just half an hour. Perfect for those chilly nights when you need something cozy and tasty without a lot of fuss!
Key Ingredients & Substitutions
Potatoes: For the best texture, go for russet potatoes. They break down nicely and give a creamy consistency. If you’re short on time, Yukon golds work well too; they’re creamy and flavorful!
Chicken Broth: Use low-sodium chicken broth to control the saltiness. For a vegetarian option, vegetable broth is a great alternative! Homemade is best, but store-bought works just fine.
Milk or Cream: Whole milk gives good creaminess, but you can replace it with almond milk or oat milk for a dairy-free version. If you want extra richness, use heavy cream.
Bacon: If you prefer a vegetarian soup, you can skip the bacon or use crispy faux bacon bits for some crunch. It’s also delicious with sautéed mushrooms for a different flavor!
How Do You Get a Creamy Texture Without Overcooking the Potatoes?
Getting that ideal creamy texture is all about how you cook and mash the potatoes. Here’s how to nail it:
- First, make sure to chop the potatoes into even pieces so they cook uniformly.
- Cook them gently in the broth until they’re fork-tender, about 15 minutes. Avoid overcooking, or they may turn to mush!
- Next, when you’re mashing, leave some chunks for texture. A few small bits add heartiness and interest to the soup.
- Finally, after adding milk or cream, warm it gently to incorporate without boiling it—this keeps your soup silky smooth!
30-Minute Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and black pepper, to taste
For Topping:
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 3 green onions, sliced
- Sour cream, for garnish
How Much Time Will You Need?
You’ll need about 30 minutes total for this delicious potato soup. This includes around 10 minutes for prep and 20 minutes for cooking everything to creamy perfection. Quick and satisfying!
Step-by-Step Instructions:
1. Sauté the Basics:
Start by melting the butter in a large pot over medium heat. Add your chopped onion and minced garlic, stirring them together. Cook until the onions are soft and translucent, which should take about 3-4 minutes. This is where the magic begins, filling your kitchen with wonderful aromas!
2. Cook the Potatoes:
Next, toss in your diced potatoes along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for around 15 minutes, or until the potatoes are tender and easy to pierce with a fork. It’s the perfect time to daydream while it simmers!
3. Mash It Up:
Once your potatoes are tender, it’s time to create that lovely creamy texture! You can use a potato masher or an immersion blender to partially mash the potatoes right in the pot. Leave some chunks so you have a delightful mix of smoothness and texture—it’s what makes the soup hearty!
4. Add Creaminess:
Stir in the milk or cream and let the soup heat through for a few minutes. Be sure to taste it and add salt and black pepper according to your preference. This is the time to make it just right for you!
5. Serve with Love:
Now it’s time to serve your delicious creation! Ladle the soup into bowls and top each one with a generous sprinkle of shredded cheddar cheese, a handful of chopped bacon, a few slices of green onion, and a dollop of sour cream. Each bite will be comforting and packed with flavor.
6. Enjoy Every Spoonful:
Serve hot and enjoy the comforting, creamy potato soup! It’s perfect for sharing on a chilly evening or enjoying all to yourself.
This recipe yields a creamy, hearty potato soup with a delightful balance of softness and chunky texture, topped with savory bacon, sharp cheddar, fresh green onion, and a cooling dollop of sour cream. Perfect for a quick and satisfying meal!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes provide great creaminess, Yukon golds are also an excellent choice, as they have a nice buttery flavor and creamy texture when cooked.
Can I Make This Soup Without Dairy?
Yes! For a dairy-free version, simply substitute the milk or cream with unsweetened almond milk, coconut milk, or any non-dairy milk of your choice. It will still be delicious and creamy!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally, until heated through.
Can I Freeze This Soup?
You can freeze the soup! Allow it to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
