This creamy One-Pot Potato Soup is super easy to make and so comforting! Just throw in potatoes, broth, and a few spices, and let it simmer until smooth and delicious.
I love how it all cooks in one pot, making cleanup a breeze! Plus, it warms you up on chilly days. Pair it with some crusty bread, and you’ve got a tasty meal ready to enjoy!
Key Ingredients & Substitutions
Bacon: This adds a delicious smoky flavor to the soup. If you want a lighter option, you can use turkey bacon or omit it for a vegetarian version. Some like adding a splash of liquid smoke for that smoky taste without the bacon!
Potatoes: Yukon Gold potatoes are my favorite for their creamy texture, but Russet potatoes work well too. If you’re looking for a low-carb version, try using cauliflower as a substitute.
Chicken Broth: While chicken broth brings richness, you can easily use vegetable broth if you want to keep it vegetarian. Homemade broth can also enhance flavor greatly if you have it on hand.
Heavy Cream: I love using heavy cream for extra creaminess, but you can substitute with half-and-half or even a dairy-free cream alternative if you have dietary restrictions.
Cheddar Cheese: Sharp cheddar gives a bold flavor; however, feel free to experiment with Gruyère or Monterey Jack for a different taste. For a vegan option, nutritional yeast can provide a cheesy flavor without the dairy.
How Do I Get the Perfect Creamy Texture for My Soup?
A key step in achieving a smooth and creamy texture is to mash some of the potatoes after they’re cooked. Here’s how to do it:
- Once the potatoes are tender, use a potato masher to mash about half of them in the pot. This will help thicken the soup while still keeping some chunks.
- Mix in the heavy cream and cheese slowly, allowing them to melt and mingle with the potatoes, creating that signature creaminess.
- Optional: For an even creamier result, using an immersion blender briefly can create a smooth base while leaving some visible potato pieces.
Remember, give it a taste before serving and adjust the seasoning if needed! Enjoy crafting your perfect One-Pot Potato Soup!
One-Pot Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 cups peeled and diced potatoes (Yukon Gold or Russet)
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded sharp cheddar cheese
- 3 green onions, sliced (whites and greens separated)
Optional Garnish:
- Additional shredded cheddar cheese
- Chopped green onions
- Cooked bacon bits
- Parsley
How Much Time Will You Need?
This One-Pot Potato Soup takes about 10 minutes to prep and about 30 minutes to cook. You’ll be enjoying a warm, hearty soup in about 40 minutes total! Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once done, remove it from the pot with a slotted spoon and set it aside on paper towels to drain. Leave the rendered bacon fat in the pot; it adds amazing flavor!
2. Sauté the Vegetables:
Add the diced onion to the pot with the bacon fat. Sauté for about 5 minutes until the onion becomes translucent and soft. Then, add in the minced garlic and sauté for another minute until you can smell that wonderful aroma.
3. Combine Ingredients:
Stir in the diced potatoes, followed by the chicken broth and water. Sprinkle in the salt and pepper. Give it a good stir to combine everything!
4. Cook the Soup:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
5. Mash the Potatoes:
Once the potatoes are tender, use a potato masher or the back of a spoon to mash some of them into the soup. This will make your soup creamy while still keeping some hearty chunks.
6. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese until the cheese melts and the soup is beautifully creamy.
7. Stir in Green Onions:
Mix in the white parts of the sliced green onions, saving the green parts for garnish later. Taste your soup and adjust the seasoning with more salt and pepper if necessary.
8. Serve and Enjoy:
Serve your delicious potato soup hot, topped with the reserved green parts of the scallions, extra cheddar cheese, crispy bacon bits, and chopped parsley for a pop of color!
This hearty and creamy one-pot potato soup is perfect for a cozy meal and easy cleanup. Enjoy every spoonful!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and Russet are both great choices for their creaminess, you can also use red potatoes or even sweet potatoes for a different flavor and texture. Just keep in mind that cooking times may vary slightly depending on the type of potato you choose!
Can I Make This Soup Vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of chicken broth. You can still get a delicious depth of flavor by adding additional herbs and spices, or a bit of smoked paprika for a smoky taste without the meat.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating. You might want to add a splash of milk or cream to bring back its creamy consistency!
Can I Freeze This Potato Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the texture may change slightly after freezing, so you may need to add a bit more cream or broth when reheating to revive its creamy texture.