As a busy mom, finding quick, easy, and healthy meals can feel like a constant struggle. That’s where this classic potato soup recipe comes in—thick, creamy, and naturally gluten-free.
It’s perfect for those nights when you want something hearty without the hassle; it’s thick and creamy yet doesn’t start with a roux, so it’s perfect for those who eat gluten-free!
The key to thickening this soup is to puree some of it while it’s cooking. It’s a genius method, and I have to credit my brother with helping me with this one.
But the best thing about this soup is how cheap it is! It costs less than $5 to make, so you can enjoy a filling meal for less.
This potato soup is perfect for families on a budget or growing kids!
Key Takeaways
- Cook Time: 45 minutes
- Main Ingredients: Potatoes, onions, milk, butter, bacon, and more.
- Servings: 4
- Tip: Blend a portion of the soup to thicken it- you won’t need a roux!
The Best Potato Soup Recipe- Creamy & Simple!
Last week, I decided it was the perfect time to make my favorite potato soup recipe and start Fall off with a bang!
With the weather getting cooler, I knew my family would appreciate a warm, hearty meal that didn’t take all day to prepare.
To start my potato soup, I simply bring some water and kosher salt to a low boil in a soup pot (aka a deeper pot). While waiting, I dice up half a medium onion, chop some green onions, and cut my russet potatoes into 1/2-inch cubes.
One trick I’ve learned for less crunch in my soup is to boil the onions in salt water before adding the other ingredients; this softens them up nicely (I’m not a fan of crunchy onions in my soups :)).
After the onions had simmered for about 10 minutes, I added the rest of the ingredients: diced potatoes, milk, butter, and seasonings.
If you like your onions a bit crunchier, you can cook them for less time (like 5 minutes) or just add everything to the soup pot together rather than pre-cooking them.
I slowly bring everything to a boil, keeping the heat low and stirring frequently to avoid burning the bottom. After cooking for about 20 minutes, we can all smell how well the soup is turning out!
Once the potatoes were tender, I scooped about half of the potato soup into my blender and blended it until smooth. This trick thickens the soup without needing any flour or roux—perfect for those of us avoiding gluten.
After pouring the blended soup back into the pot, I stir it well and add the chopped bacon for that final savory touch.
Top it with some shredded cheese and serve it with good bread, and you have a delicious meal that your family will love.
Ingredients
- 5-6 medium russet potatoes 4 cups when cut into ½-inch cubes; peeled if preferred
- ½ medium onion diced
- ½ cup green onion chopped
- 3 cups milk whole or 2%
- 3 Tbsp butter
- 6 oz. bacon cooked and chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 cup water
- shredded cheese optional topping
Instructions
- Bring water and salt to a low boil over medium heat.
- If you haven't cooked it yet, cook the bacon- no need to save bacon grease for this recipe unless you prefer adding it for flavor.
- Chop both onions and add them to the boiling water (or chicken broth).
- Cover and simmer for about 10-12 minutes.
- Add remaining ingredients except for the bacon and SLOWLY bring to a boil.
- Stir over low heat until potatoes are tender (about 15-20 minutes). Use a wooden spoon to stir frequently so you don't get a burnt bottom.
- Ladle 1/2 to 2/3 of the soup into a blender and blend until smooth.
- Add the blended portion of soup back to the pot and stir well.
- Add the bacon and stir.
Notes
Nutrition
Recipe Substitutions
If you’re looking to change things up with this classic potato soup, you can make plenty of substitutions and additions to customize the flavor to your liking.
The Meat
If you’re in the mood for a different protein, try substituting the bacon with ham, sausage, or even leftover rotisserie chicken.
You can even use chicken broth or bone broth instead of water as the base to add more meat flavor and protein. I usually have chicken stock or bouillon on hand, so why not?
For a vegetarian option, skip the meat altogether and use tofu or consider some “fakon” to get that bacon flavor without the meat.
Oh, and of course, you could use vegetable broth for the soup base, too!
The Veggies
To add even more flavor and nutrition to your potato soup, you can add so many other veggies for a heartier soup that slaps.
Diced carrots are a great choice, as they add a subtle sweetness and a pop of color. Corn kernels can be added during the final stages of cooking for a touch of sweetness, giving this a bisque-like feeling that I love.
If you’re looking to make the soup heartier, try adding diced zucchini or yellow squash. These vegetables cook down nicely and blend seamlessly into the soup, enhancing its nutritional profile without overpowering the potato base.
For a touch of green and other vitamins to your soup, consider adding some chopped spinach near the end of cooking. It has a very light flavor, so the potatoes and bacon will still be the stars of the show.
The Seasonings
When it comes to seasonings, don’t be afraid to experiment and tailor the flavor!
A pinch of cayenne pepper or red pepper flakes can add a nice kick, or try stirring in some garlic powder, thyme, or rosemary for a more aromatic experience.
If you like your soups with a bit of heat, a few dashes of hot sauce can elevate the flavor and give the dish a satisfying warmth.
Serving It Up
I usually serve up our potato soup in deep bowls, covered in sharp cheddar cheese, with lightly toasted bread with butter on the side. But you can do it how you like it!
For a heartier dish, consider serving the soup over a bed of fluffy rice, which adds extra bulk and makes the meal more filling.
Another option is to serve the soup in a bread bowl, which not only gives a comforting, rustic touch but also makes the meal fun and interactive, especially for kids who will enjoy eating the bread soaked in the delicious soup.
You can also get creative with toppings!
A sprinkle of shredded cheese, whether it’s cheddar, Monterey Jack, or even some crumbled blue cheese, can add a rich, creamy element that complements the soup’s flavors.
Add a dollop of sour cream or plain Greek yogurt for a tangy contrast, or sprinkle some chopped chives or green onions on top for a fresh, herby finish.
If you like a bit of crunch, crumbled bacon, crispy fried onions, or even homemade croutons, make excellent additions.
FAQs
Can I use a different type of potato?
Yes, you can use any type of potato, but Russet or Yukon Gold are ideal due to their starchy nature, which helps to thicken the soup naturally.
Can I freeze potato soup?
Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Just reheat it on the stove, adding a little extra milk or broth if needed.
Can I make this soup dairy-free?
Yes, you can substitute the milk with a non-dairy alternative like almond milk or coconut milk. Just be aware that this may slightly change the flavor.
Can I add other vegetables to this potato soup?
Absolutely! You can add vegetables like carrots, celery, or even corn for extra flavor and nutrition. Just chop them into small pieces and add them when you add the potatoes.
Can I make this potato soup in a crock pot/slow cooker?
Yes, you can! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Blend part of the soup at the end, as directed in the recipe.
Final Thoughts
Making this creamy potato soup is as simple as it gets. The recipe says 45 minutes, but most of that is stirring every few minutes, so we love a low-maintenance dinner!
With just a few ingredients and minimal effort, you can have a delicious and hearty meal ready in no time.
Plus, it’s incredibly budget-friendly, making it a go-to recipe for families on a tight budget or anyone looking to stretch their dollars a little further.
Warm, comforting, and packed with flavor—this potato soup is sure to become a regular in your meal rotation just like ours.
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We have made this recipe many times and it is just better every time! So delicious!
Thanks for a great soup recipe!
Could you specify how much water to add in the beginning, and do I drain the water prior to adding the other ingredients?