Description
This creamy and comforting Potato Soup recipe is perfect for a cozy meal. Made with Russet or Yukon gold potatoes, vegetable stock, butter, and cream, it delivers a rich, velvety texture with simple ingredients. Customize it with your favorite toppings like cheese, chives, or bacon for added flavor.
Ingredients
Scale
Soup Base
- 2 ½ pounds Russet or Yukon gold potatoes, peeled and cut into 1 ½ inch pieces
- 4 cups vegetable stock (preferably homemade or good quality)
- 4 tablespoons unsalted butter
- ½ cup heavy whipping cream (can substitute with half and half or whole milk)
Seasonings and Toppings
- Salt, to taste
- Black pepper, to taste
- Optional toppings: shredded cheese, chopped chives, cooked bacon bits
Instructions
- Prepare the potatoes: Peel and cut the potatoes into 1 ½ inch chunks to ensure they cook evenly and soften properly during simmering.
- Cook the potatoes: In a large pot, add the cut potatoes and pour in the vegetable stock. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes.
- Mash the potatoes: Lightly mash some of the potatoes in the pot with a potato masher or back of a spoon to create a thicker, creamier texture without fully pureeing the soup.
- Add butter and cream: Stir in the unsalted butter and heavy whipping cream. Let the soup cook for another 5 minutes on low heat to blend the flavors and thicken slightly.
- Season the soup: Season with salt and freshly ground black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and top with your choice of shredded cheese, chopped chives, or crispy bacon bits to add extra flavor and texture.
- Enjoy: Serve the soup hot for a satisfying and warming meal perfect for cold days.
Notes
- For a lighter soup, substitute heavy cream with half and half or whole milk.
- Vegetable stock can be replaced with chicken stock if not strictly vegetarian.
- To make the soup vegan, use plant-based butter and coconut or oat milk instead of cream.
- Use Yukon gold potatoes for a creamier texture or Russets for a fluffier soup.
- Additional toppings such as sour cream, green onions, or crumbled tofu can be added based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: potato soup, creamy potato soup, vegetarian soup, easy soup recipe, comforting soup
