One-Pot Potato Soup is a warm and cozy dish that’s full of creamy goodness. With tender potatoes, onions, and a bit of garlic, it’s simple but oh-so-satisfying!
Making it is a breeze—just toss everything in one pot, let it cook, and enjoy. I love topping mine with crispy bacon and cheese. Can’t resist that extra crunch! 🥔🥓
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this soup as they become soft and creamy when cooked. If you prefer a bit more texture, Yukon Gold potatoes are another great choice. For a lower-carb option, cauliflower can be used instead.
Chicken Broth: While chicken broth adds great flavor, vegetable broth works just as well. If you want a richer taste, consider using bone broth. You can even make a homemade broth if you have time!
Cream and Sour Cream: I like using heavy cream for its richness. If you want a lighter version, you can substitute with milk or even plain yogurt. Greek yogurt offers a healthy twist! If dairy-free is needed, use coconut cream or a non-dairy sour cream alternative.
Bacon: Bacon adds a smoky, crunchy element to the soup. If you’re looking for a vegetarian option, skip it entirely or use crispy tempeh or smoked paprika for that smoky flavor.
How Do You Get the Right Creamy Texture?
The secret to achieving that perfect creamy texture lies in partially blending the soup. Here’s how:
- After cooking the potatoes, use an immersion blender to blend some of the soup while leaving chunks intact. This gives it a nice balance between creamy and hearty.
- If you don’t have an immersion blender, just scoop half of the soup into a regular blender, blend until smooth, and then return it to the pot.
Also, make sure to stir in the cheese and cream last. This way, they incorporate smoothly and melt without clumping!
One-Pot Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 large potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
For Creaminess:
- 1 cup shredded cheddar cheese, plus extra for garnish
- 1/2 cup sour cream
- 1/2 cup heavy cream or milk
Extras:
- 4 slices bacon
- 3 green onions, sliced (for garnish)
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley or dried parsley for garnish (optional)
How Much Time Will You Need?
This delicious One-Pot Potato Soup will take about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes from start to finish. It’s a quick and easy dish that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Once done, remove the bacon and place it on paper towels to drain excess grease. When it’s cool, crumble it into small pieces. Leave about 1 tablespoon of bacon fat in the pot to give flavor.
2. Sauté the Onions:
Add butter to the pot with the leftover bacon fat. Once melted, add the finely chopped onion. Cook the onion over medium heat for about 3-4 minutes or until it turns translucent. This step adds a lovely sweetness to the soup!
3. Add Garlic and Potatoes:
Now, add the minced garlic to the pot and cook for another minute until you can smell its fragrant aroma. Then, toss in the diced potatoes and pour in the chicken or vegetable broth. Bring everything to a boil, and then reduce the heat to simmer. Let it cook for about 15-20 minutes until the potatoes are nice and tender.
4. Blend the Soup:
Use an immersion blender to puree part of the soup until slightly creamy but still chunky, giving it a nice texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
5. Mix in Creaminess:
Stir in the shredded cheddar cheese, sour cream, and heavy cream or milk to make the soup rich and creamy. Mix well until the cheese is melted and the soup is beautifully smooth.
6. Season and Serve:
Finally, season your soup with salt and pepper to taste. Ladle the warm and comforting potato soup into bowls and garnish with the crumbled bacon, sliced green onions, extra cheddar cheese, and a sprinkle of parsley if you like. Serve hot and enjoy every delicious bite!
This recipe is a fantastic way to enjoy a hearty meal that’s truly comforting, perfect for chilly days!
Can I Use Other Types of Potatoes for This Soup?
Absolutely! While Russet potatoes are great for achieving a creamy texture, Yukon Gold or even red potatoes can work well too. Just keep in mind that each type may alter the final texture slightly!
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the bacon. For added flavor, consider adding sautéed mushrooms or smoked paprika to give a smoky undertone!
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of broth or milk to reach your desired consistency if it thickens.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It should keep for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, stirring occasionally.
