I make this potato soup when the week runs long and the kitchen asks for comfort. Creamy potatoes melt into a silky base. Crisp bacon lands on top. Cheddar follows. Steam rises. We pause. Then we dig in. I like how this creamy potato soup keeps things simple and kind. The stovetop stays steady. The pot bubbles in a quiet way. Each spoonful tastes rich but not heavy. It feels like a hug that lets you breathe. This simple potato soup recipe comes together with pantry basics and a few fresh bits. If you want a potato soup recipe stovetop that warms fast, this one does the job. Call it soup for busy nights. Some folks ask for the chicken salad chick potato soup recipe. We chase the same cozy mood here. If you love a baked potato dip recipe, you will spot the same flavors in every bowl.
Table of Contents
- 1 Key Takeaways
- 2 Easy Potato Soup Recipe
- 3 Ingredients for Potato Soup
- 4 How to Make Potato Soup
- 5 Tips for Making Potato Soup
- 6 Making Potato Soup Ahead of Time
- 7 Storing Leftover Potato Soup
- 8 Try these Soup Recipes next
- 9 Potato Soup
- 10 Nutrition
1 Key Takeaways
Hi I am Elena from Elena Cooks. We make comfort that fits weeknights. Potato soup stands ready. The pot warms fast. Steam rises. The room calms. Two goals land here. Cozy bowls and clear steps. The main keyword appears now. Potato soup brings soft bites and rich body. The phrase shows again for search fit. Potato soup stays kind to the budget and the clock.
We use russet potatoes. We build a creamy base with a light roux. Bacon adds crunch. Cheddar adds pull. Green onions pop. Each piece plays close with the next piece. The spoon carries balance. Thick yet smooth. Warm yet bright.
Stovetop timing stays gentle. Prep stays short. Leftovers reheat well. Kids like the mild taste. Grown ups like the toppings bar. The plan fits busy days and slow Sundays. I cook. You pour. We eat. Life eases for a bit.
2 Easy Potato Soup Recipe
This easy pot sits on the stove and hums. I peel potatoes and cut even chunks. Butter meets onion. Garlic follows with a tiny sizzle. Flour joins to make a soft paste. Broth flows in. The soup thickens as potatoes turn tender. Milk and sour cream smooth the edges. Cheese melts in and nudges depth. Bacon waits for the finish so the crunch holds.
The taste lands like a loaded baked potato without the fuss. The pot stays friendly. You stir with calm hands. A creamy potato soup texture forms with simple work. No gadgets. No drama. Just a steady flame and a sturdy spoon.
Fans ask for a simple potato soup recipe that still feels special. This one does that. The stovetop path keeps control in your hands. I plate bowls and scatter chives. We sit and talk. The soup stays hot and kind.
3 Ingredients for Potato Soup
Russet potatoes Pale flesh turns tender and creamy in the pot. I cut even pieces for even cook time. The starch brings body and a soft mash that thickens without fuss.
Bacon Small pieces render in the pot. The fat leaves flavor for onion and garlic. The bits wait on a plate for a crackling finish on each bowl.
Unsalted butter The butter lifts the onion and rounds sharp edges. It blends with flour to make a quick roux that adds gentle thickness.
Yellow onion Sweet notes rise as it softens. It forms the base with garlic. The pieces fade into the blend and leave a mellow tone.
Garlic One quick minute in the pot wakes the aroma. The clove notes stay light yet clear. No bite. Just warmth.
All purpose flour A spoon or two turns butter into a paste. That paste grabs broth and makes a silky body for the soup.
Chicken broth Low sodium broth lets you season by taste. It loosens the roux and carries potato flavor from start to finish.
Milk or half and half This brings that creamy soup finish. The heat stays low so the dairy stays smooth and happy.
Sour cream A small scoop adds tang and softer texture. The spoon glides. The bowl empties fast.
Sharp cheddar Shreds melt right in and add gentle pull and a nutty edge. A small pinch on top finishes the bowl.
Kosher salt and black pepper Season in layers. Taste as you go. Small pinches keep balance strong.
Smoked paprika A tiny shake adds a quiet echo of baked potato. Optional yet lovely.
Green onions and chives Fresh cuts bring color and snap. They land last so they stay bright.
4 How to Make Potato Soup
Step one Cook bacon in a heavy pot over medium heat. Move crisp bits to a plate. Leave a light layer of fat in the pot for flavor.
Step two Add butter and onion. Stir until soft and sweet. Add garlic for one short minute. Keep heat gentle so nothing browns.
Step three Sprinkle flour over onion. Stir to form a smooth paste. Cook one minute to tame raw taste. Whisk in broth. Add potatoes. Bring to a soft bubble.
Step four Lower heat. Simmer until potatoes turn tender. Use a masher for a few light presses in the pot. Texture turns thick yet spoonable.
Step five Pour in milk. Stir slow until smooth and hot. Fold in sour cream and cheddar. Season with salt pepper and a touch of paprika.
Step six Ladle into warm bowls. Top with bacon green onions chives and a pinch of cheese. Breathe. Taste. Smile.
5 Tips for Making Potato Soup
Cut even chunks so the pot cooks at one pace. Small cubes cook fast and mash well. Large cubes hold shape and give bite. Pick your path. I like a mix for balance.
Keep heat steady and low once milk enters. Gentle heat keeps dairy smooth. The spoon should make calm ripples not a boil. Patience pays with velvet texture.
Season in steps. Salt the broth a touch. Taste after cheese. Finish with pepper and a tiny smoke note. The bowl then sings. Classic potato soup needs only clear choices and a kind hand.
6 Making Potato Soup Ahead of Time
Plan for busy nights with one pot on standby. Cook the base and stop before toppings. Cool the pot fast in a shallow tray. Store in a sealed container. The flavor rests and deepens by the next day.
Warm over low heat. Add a splash of broth or milk to loosen. Stir slow so the body stays smooth. Add cheese near the end so it melts clean. Crisp fresh bacon while the pot warms so the crunch returns.
This stovetop potato soup fits meal prep. Pack bowls for lunch. Keep toppings in small jars. Each reheat feels fresh. The kitchen smells cozy the moment the lid lifts.
7 Storing Leftover Potato Soup
Cool the soup to room temp. Move to airtight containers. Chill for three days. The texture holds well and the flavor grows round and gentle.
For the freezer place portions in flat bags. Lay them on a sheet for easy stacking. Thaw in the fridge. Warm low and slow with a splash of liquid. Stir often for a smooth finish.
Keep bacon and green onions separate. Add them right before you eat. The crunch and pop then stay bright. A hearty potato soup shines when toppings keep their snap.
8 Try these Soup Recipes next
9 Potato Soup
Potato Soup Cozy Stovetop Classic
Ingredients
- 6 medium russet potatoes peeled and cut into chunks
- 6 slices bacon chopped
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 4 cups chicken broth low sodium
- 2 cups whole milk or half and half
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese plus more for topping
- 1 teaspoon kosher salt more to taste
- 1 teaspoon ground black pepper
- 0.5 teaspoon smoked paprika optional
- 3 green onions thinly sliced
- Chopped fresh chives for garnish optional
Instructions
- Place bacon in a heavy pot over medium heat and cook until crisp then scoop to a plate.
- Add butter to the pot. Stir in onion and cook until soft. Add garlic and cook one minute.
- Sprinkle flour over the onion. Stir to make a paste. Cook one minute to reduce raw taste.
- Whisk in chicken broth. Add potatoes. Bring to a gentle boil then lower heat and simmer until tender.
- Mash some potatoes in the pot to thicken. Pour in milk. Stir until smooth and hot.
- Stir in sour cream cheddar salt pepper and paprika. Warm until the cheese melts.
- Taste and adjust seasoning. Ladle into bowls and top with bacon green onions more cheddar and chives.
10 Nutrition
Serving size one bowl. Estimated calories four hundred twenty. Sodium nine hundred thirty milligrams. Fat twenty two grams. Saturated fat twelve grams. Carbohydrates forty two grams. Fiber three grams. Protein sixteen grams. Values vary by brand and toppings.
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