When the weather turns chilly or you’re craving something warm and soothing, this Potato Soup is like a hug in a bowl. It’s ultra-creamy, made with simple ingredients, and ready in under an hour — no fancy techniques required. Whether you blend it silky smooth or leave a few hearty chunks, every spoonful delivers satisfying comfort. 💛
With buttery onions, tender potatoes, fresh thyme, and melty cheddar cheese, this soup is both hearty and wholesome. Plus, it’s endlessly customizable with toppings that bring color and crunch to the table. 🧀🥓🌿
Why You’ll Love This Soup 💡
✅ Classic Comfort – Creamy and rich, without being too heavy
✅ Simple Ingredients – Pantry-friendly and budget-conscious
✅ Family Favorite – Loved by kids and adults alike
✅ Quick Weeknight Meal – Ready in 40 minutes
✅ Perfect for Toppings – Make each bowl your own 🎯
Ingredients You’ll Need 🛒
- 2 tablespoons unsalted butter – For sautéing the onions and starting the flavor base 🧈
- 1 cup chopped sweet yellow onion – Adds gentle sweetness and richness 🧅
- 3 cloves garlic, minced – Brings aromatic depth 🧄
- 3½ cups low sodium broth – Vegetable or chicken, depending on your preference 🍲
- 2½ pounds gold or Yukon potatoes – Peeled and chopped into 1-inch pieces 🥔
- 3 sprigs fresh thyme (or ½ teaspoon dried) – For warm herbal notes 🌿
- ½ teaspoon salt – Adjust to taste
- ¼ teaspoon black pepper – To balance the richness
- 1 cup shredded sharp cheddar cheese – Melts into velvety perfection 🧀
- (Optional) Up to ½ cup more broth if soup becomes too thick
- (Toppings): Crumbled bacon, green onions, sour cream, extra cheddar, or Greek yogurt 🥓🧅🥄
How to Make Creamy Potato Soup 🧑🍳
Step 1: Sauté the Base
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and cook 4 minutes, stirring often until translucent and soft.
Step 2: Add Garlic
Stir in the garlic and sauté 30 seconds, just until fragrant.
Step 3: Simmer the Soup
Add broth, diced potatoes, thyme, salt, and pepper. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook 15–20 minutes, or until potatoes are fork-tender.
Step 4: Blend to Desired Texture
Remove pot from heat. Take out thyme stems (if using fresh). Blend with an immersion blender for a smooth consistency, or leave some chunks for a rustic, hearty texture.
Step 5: Stir in Cheese & Serve
Add shredded cheddar and stir until melted. Taste and adjust seasoning. Serve hot with your favorite toppings and enjoy! 🥄✨
Tips & Variations 💡
- Grate Cheese Yourself – Freshly shredded melts better and blends creamier
- Make it Chunky – Blend half the soup and leave some potato pieces for texture
- Add Veggies – Stir in peas, corn, or even spinach
- Boost with Bacon – Add chopped cooked bacon directly into the soup for extra smokiness
- Creamier Option – Stir in a splash of cream or whole milk before serving
Serving Suggestions 🍽️
- As a Meal: Pair with crusty bread or a warm biscuit 🥖
- As a Starter: Serve in small bowls before roasted chicken or grilled cheese
- Loaded Style: Top with sour cream, scallions, bacon, and extra cheddar 🧀
- In a Bread Bowl: For extra indulgence, hollow out small sourdough rounds and ladle in the soup 🍞
Storage & Reheating 🧊
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 2 months (leave out cheese and add when reheating)
- To Reheat: Warm gently over medium-low heat. Add broth to loosen if thickened.
FAQs About Potato Soup ❓
Q: Can I make it dairy-free?
A: Yes! Use vegan butter and skip the cheese or sub with dairy-free alternatives.
Q: Is it better with chicken or veggie broth?
A: Both are great. Chicken broth adds depth; vegetable keeps it vegetarian.
Q: What’s the best potato to use?
A: Yukon Golds or russets—they break down nicely and add creaminess.
Q: Can I make it in advance?
A: Absolutely—it tastes even better the next day!
Final Thoughts 🥔💬
Potato Soup is the kind of dish that never goes out of style. It’s humble, comforting, and endlessly adaptable. Whether you’re curled up on the couch during a rainy day or serving it to your family after a long workday, this soup delivers that perfect balance of ease, heartiness, and nostalgic flavor.
Its creamy texture makes it feel indulgent, yet the simple, wholesome ingredients keep it grounded. You don’t need anything fancy to bring this bowl to life—just a few pantry staples and a little bit of patience. And with the flexibility to top it any way you like, it’s a guaranteed crowd-pleaser every single time.
Once you make this potato soup from scratch, you’ll wonder why you ever bought canned. It’s not only better—it’s a bowl full of home, warmth, and love. Serve it once and it’ll quickly become part of your family’s cold-weather rotation. ❤️🥄🔥
Short version
Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped sweet yellow onion
- 3 cloves garlic minced
- 3 ½ cups low sodium vegetable broth or chicken broth plus up to ½ cup more as needed if soup is too thick
- 2 ½ pounds gold potatoes such as Yukon gold or russet potatoes, peeled and cut into 1-inch pieces
- 3 sprigs fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 cup shredded sharp cheddar cheese*
- Optional for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, as desired
Instructions
- Melt the butter in a large pot like a Dutch oven set over medium heat. Once the butter has fully melted and begins to bubble slightly, add the chopped onion. Cook the onion for about 4 minutes, stirring frequently, until it becomes soft and translucent, which helps build a flavorful base for the soup.
- Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly to avoid burning. This short cooking time allows the garlic to release its aroma and deepen the flavor of the soup.
- Pour in the broth and add the diced potatoes, fresh thyme, salt, and black pepper. Stir everything together to combine. Bring the mixture to a boil, then lower the heat so the soup simmers gently. Cover the pot with a lid and let it cook for 15 to 20 minutes, checking occasionally and stirring to prevent sticking. The soup is ready for blending when the potatoes are fork-tender.
- Once the potatoes are cooked through, take the pot off the heat. If you’re using fresh thyme, be sure to remove and discard the stems. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it in batches to a blender. You can blend until completely smooth for a creamy texture or leave some potato chunks for a more rustic feel.
- Stir in the shredded cheddar cheese until it melts into the hot soup, creating a rich, creamy consistency. Serve the soup hot, with your favorite toppings like extra cheese, green onions, or crispy bacon bits.
Notes
If you have any leftovers, store the soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days. When you’re ready to enjoy it again, gently reheat the soup on the stove or in the microwave. Since the soup may thicken as it sits, you can add a splash of broth while reheating to bring it back to the desired consistency. Stir well and heat until warmed through.
