There’s nothing quite like a warm bowl of potato soup to make you feel cozy. Whether it’s a chilly evening or you just want something comforting, a good potato soup recipe is always a winner.
Today, I’m sharing two fantastic potato soup recipes that I know you’ll love. One is for when you want a quick, classic bowl, and the other is perfect for those busy days when your slow cooker can do all the work.
Jump to Recipe:
Classic Creamy Potato Soup Recipe
This recipe creates a smooth, rich potato soup that’s ready faster than you think. It’s my go-to when I want a comforting meal without a lot of fuss.
Key Ingredients & Tips
- Potato Choice: Use starchy potatoes like Russets for the best creamy texture. They break down easily and make the soup thick and smooth.
- Dairy Finish: Add your cream or milk at the very end. High heat can make dairy curdle, so stirring it in once the soup is off the heat keeps it smooth.
What You Need
- 4-5 medium Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream or milk
- 2 tablespoons butter
- 1/2 cup chopped onion
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Cook Potatoes and Onion
Melt butter in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15-20 minutes.
Step 2: Blend and Finish
Carefully use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have one, let the soup cool slightly, then blend in batches in a regular blender. Return to the pot, stir in the heavy cream or milk, and heat gently for a few minutes. Season with salt and pepper.
Step 3: Serve Warm
Serve your creamy potato soup hot. You can add toppings like fresh chives, a dollop of sour cream, or crispy bacon bits if you like.
📝 Final Note
This soup keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it’s too thick.
Easy Crockpot Baked Potato Soup Recipe
If you love the flavors of a baked potato but want a hands-off cooking method, this crockpot recipe is for you. It’s so easy to put together in the morning and come home to a delicious meal.
Key Ingredients & Tips
- Slow Cooker Potatoes: Russet potatoes work great here too, as they get very soft and are easy to mash right in the crockpot. No need for a separate pot!
- Top it Off: The best part of baked potato soup is the toppings! Have plenty of shredded cheese, cooked bacon bits, and fresh green onions ready for serving.
What You Need
- 5-6 medium Russet potatoes, peeled and diced
- 6 cups chicken broth
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 cup heavy cream or milk
- 1 cup shredded cheddar cheese, plus more for topping
- 4 slices cooked bacon, crumbled, plus more for topping
- Salt and pepper to taste
⏱️ Time: 4-6 hours (Crockpot)🍽️ Yields: 6 servings
How to Make It
Step 1: Combine Ingredients
Place the diced potatoes, chicken broth, chopped onion, and garlic powder into your slow cooker. Stir everything gently to combine.
Step 2: Slow Cook
Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the potatoes are very soft. You should be able to mash them easily with a fork.
Step 3: Finish and Serve
Once the potatoes are cooked, use a potato masher or a sturdy spoon to mash about half of the potatoes directly in the slow cooker. This will thicken the soup. Stir in the heavy cream or milk, shredded cheddar cheese, and crumbled bacon until the cheese is melted. Season with salt and pepper. Serve hot with extra cheese, bacon, and green onions.
📝 Final Note
This soup is excellent for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
