Easy Potato Soup Recipe

Ingredients

• 42 gbutter
• 1 medium onion, chopped, about 360 mlonion
• 3garlic cloves, minced
• 1.13 kgRusset potatoes, peeled and cut into 2.5 cm cubes
• 946 mlchicken stock
• 113 gcream cheese, cubed
• to tastecooked bacon
• to tasteCheddar cheese
• to tastegreen onions

Instructions

1. 1

   Soften the onion

   Melt the butter in a Dutch oven or soup pot over a medium heat. Add the onion and cook for about 5 minutes, until softened. Stir in the garlic and cook until fragrant.

2. 2

   Cook the potatoes

   Add the potatoes and chicken stock, then season well with salt and pepper to taste. Bring to the boil, lower the heat and simmer uncovered for 12–14 minutes, until a knife slips easily into the potatoes.

3. 3

   Blend part of the soup

   Ladle 3 cups (710 ml) of the potato mixture into a food processor or blender. Add the cream cheese and blend just until smooth; avoid blending for too long, as the potatoes can become gummy. Stir the purée back into the pot, taste and adjust the seasoning.

4. 4

   Add the toppings

   Serve the soup topped with cooked bacon, Cheddar cheese and green onions.

What is potato soup?

Potato soup is a comforting American-style dish built around potatoes simmered in stock and served as a warming, filling meal. Recipes vary in how they achieve a creamy texture; this one blends part of the cooked potato mixture with cream cheese.

The method keeps some potato pieces intact while the puréed portion thickens the broth. Bacon, Cheddar and green onions add salty, savoury and fresh notes at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 10g protein, 45g carbs, 14g fat.

The potatoes provide most of the carbohydrates, while butter and cream cheese contribute much of the fat; chicken stock and cream cheese provide some protein, with the toppings adding more depending on how much you use. Balance a bowl with a green salad or other vegetables, and keep the bacon and Cheddar portions modest if you prefer a lighter topping.

Why Russet potatoes work

Potato choice: Russets are floury potatoes that soften readily, making them suitable for blending into a thick soup. Cutting them into evenly sized 2.5 cm cubes helps them cook at a similar rate.

Cream cheese: Adding it to the portion being blended helps make that purée smooth and creamy. Blend only until smooth to avoid a gluey texture.

Build flavour at the start

Onion: Give the chopped onion about 5 minutes in the butter so it softens before the liquid goes in. This also gives it time to develop a mellow base for the soup.

Garlic: Add the minced garlic after the onion and cook just until fragrant. It needs less time, so adding it later helps prevent it from scorching.

Check the potatoes for doneness

Simmer: Once the stock boils, lower the heat and cook the soup uncovered for 12–14 minutes. The potatoes are ready when a knife passes into a cube without resistance.

Timing: The stated time is a guide, as the size of the cubes and the strength of the simmer affect how quickly they cook. Check a few pieces before blending.

Blend for a thick texture

Portion: Blend 3 cups (710 ml) of the potato mixture with the cream cheese, then stir it back into the pot. This gives the soup body while leaving the rest of the potatoes unblended.

Care: Avoid overfilling a blender with hot liquid; work in batches if needed and follow the appliance's instructions. Blend only until smooth, then return the purée to the soup.

Finish with toppings

Toppings: Scatter cooked bacon and grated or crumbled Cheddar over each bowl, then add sliced green onions. Add them just before serving so their textures and flavours stay distinct.

To serve: The soup works well as a main course with bread or a simple green salad. Keep toppings separate until serving if diners want to choose their own.

Recipe notes & tips

• Cut the potatoes into evenly sized cubes so they cook at a similar pace.
• Soften the onion before adding the garlic to keep the garlic from browning too quickly.
• Use a knife to check that the potato cubes are tender before blending.
• Blend only the measured portion with the cream cheese, and stop as soon as it is smooth.
• Taste the soup after stirring the purée back in, then adjust the salt and pepper.
• Prepare the toppings while the potatoes simmer to make serving easier.

Variations

• Extra herbs: Stir in chopped chives or parsley just before serving.
• Smoky topping: Use crisp cooked bacon and scatter it over the bowls at the end.
• More vegetables: Serve with steamed vegetables or a green salad alongside.
• Peppery finish: Add freshly ground black pepper to each bowl.
• Cheese choice: Swap the Cheddar topping for another firm, flavourful cheese.

Common mistakes to avoid

• Uneven cubes: Large and small pieces cook at different speeds; cut the potatoes to a consistent size.
• Burnt garlic: Garlic can brown quickly; add it after the onion and cook only until fragrant.
• Undercooked potatoes: They will not blend smoothly; simmer until a knife enters easily.
• Over-blending: Potatoes can become gummy; blend only until the purée is smooth.
• Overfilled blender: Hot soup can spill during blending; process smaller batches if necessary.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring, until piping hot; keep the toppings separate and add them when serving.

Frequently asked questions