This warm and creamy potato soup will remind you of home. With fresh potatoes, butter, and a sprinkle of herbs, it’s pure comfort in a bowl!
Whenever I make this soup, it feels like a big hug. I love to add a bit of cheese on top—who doesn’t enjoy cheesy goodness? Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes for the best texture. If you prefer a lower-carb option, you can use cauliflower for a lighter version.
Onion: A yellow onion works wonderfully for flavor. If you’re sensitive to onions, you can try leeks or shallots, which offer a milder taste.
Butter: I love using unsalted butter to control the saltiness. For a dairy-free option, olive oil or coconut oil works well too!
Broth: Chicken broth adds richness, but vegetable broth is perfect for a vegetarian option. Make sure to choose low-sodium if you watch your salt intake.
Heavy Cream: For a lighter soup, substitute half-and-half or milk. Non-dairy milk like almond or oat milk is a great alternative if you want a vegan soup.
How Do I Make Sure My Soup Is Creamy?
Achieving that perfect creamy texture is all about mashing or blending the potatoes. Here’s how to do it:
- After your potatoes are tender, use a potato masher to mash some of the potatoes in the pot, leaving some chunks for texture.
- If you prefer a smoother soup, an immersion blender can create a velvety consistency. Blend until you reach your desired thickness.
- Be careful not to blend it all the way if you like it chunky. A few potato pieces add great character to the soup!
Grandma’s Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or mixed herbs
Optional Garnishes:
- Crispy bacon bits
- Sour cream
- Shredded cheese
- Fresh parsley or chives
How Much Time Will You Need?
This comforting potato soup takes about 10 minutes to prep and 25-30 minutes to cook. You’ll spend approximately 5 minutes preparing the ingredients, then about 20-25 minutes simmering the soup until the potatoes are nice and tender. It’s a quick and satisfying dish that’s perfect for chilly days!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by melting the butter in a large pot over medium heat. Once melted, add the chopped onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. Then, stir in the minced garlic and cook for an additional minute until it smells wonderful.
2. Add the Potatoes:
Next, toss in the diced potatoes. Give everything a good stir to combine the potatoes with the onions and garlic. This will help the potatoes soak up all those delicious flavors!
3. Pour in the Broth:
Now, add the chicken or vegetable broth to the pot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potato pieces are easily pierced with a fork.
4. Mash and Mix:
After the potatoes are tender, it’s time to create that creamy texture! Using a potato masher, gently mash some of the potatoes right in the pot. If you prefer a smoother consistency, use an immersion blender to blend a bit, but leave some chunks for character.
5. Add Cream and Herbs:
Pour in the heavy cream or half-and-half, along with the dried thyme or mixed herbs. Stir everything together and heat the soup for an additional 5 minutes. Just make sure it doesn’t boil after adding the cream—keep it cozy!
6. Season and Serve:
Finally, taste your soup and add salt and black pepper according to your preference. Serve the soup hot in bowls and finish with your favorite garnishes—crispy bacon, a dollop of sour cream, a sprinkle of cheese, and fresh herbs make it extra special!
This recipe yields a warm, creamy potato soup filled with tender potato chunks, a smooth broth base, and comforting herb flavors, just like grandma used to make! Enjoy!
Can I Use Different Types of Potatoes?
Absolutely! While Russet or Yukon Gold potatoes are ideal for a creamy texture, you can use red potatoes or even sweet potatoes for a slightly different flavor. Just keep in mind that different potatoes may affect the overall creaminess!
How Can I Make This Soup Vegetarian or Vegan?
To make this soup vegetarian, simply use vegetable broth instead of chicken broth. For a vegan option, swap the butter for olive oil or vegan butter and use coconut milk or almond milk in place of heavy cream. It’ll still be deliciously comforting!
Is It Possible to Freeze Leftover Potato Soup?
Yes, but it’s best to freeze the soup before adding the cream. Allow it to cool completely, then store in an airtight container for up to 3 months. When you want to enjoy it again, thaw in the fridge overnight and reheat on the stove, adding cream just before serving for the best texture.
Can I Add Other Vegetables to the Soup?
Definitely! Carrots, celery, or even greens like spinach or kale can be great additions. Just sauté them with the onions and garlic at the beginning for maximum flavor. Adjust the cooking time slightly to ensure all vegetables are tender!