Potato Soup Recipe Stovetop: Creamy Comfort in Under an Hour!

Few things are as comforting and satisfying as a warm bowl of homemade potato soup. This classic dish is a staple for a reason: it’s incredibly versatile, budget-friendly, and oh-so-delicious. While there are countless variations, this stovetop potato soup recipe delivers creamy, flavorful perfection in under an hour, making it the perfect weeknight meal. Forget canned soup – once you taste the difference, you’ll never go back!

Why This Recipe Works

This recipe isn’t just easy; it’s designed for maximum flavor and texture. Here’s what makes it so good:

• Simple Ingredients: We rely on readily available ingredients, meaning you can whip this up any time.
• Stovetop Simplicity: No need for fancy equipment or complicated steps. Everything happens right on your stovetop.
• Creamy Texture: The perfect blend of potato starch and a touch of cream (optional!) creates a velvety smooth soup.
• Customizable Flavor: The base recipe is a blank canvas. Add your favorite toppings and seasonings to make it your own.
• Fast Cooking Time: From start to finish, you’ll have a steaming bowl of soup in under an hour, perfect for busy evenings.

Ingredients

• 2 tablespoons butter or olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (vegetable broth for vegetarian option)
• 1 ½ pounds Yukon Gold potatoes, peeled and cubed (about 4 medium potatoes)
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• ½ cup heavy cream or milk (optional, for extra creaminess)
• Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped chives, green onions, croutons

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. Add Broth and Potatoes: Pour in the chicken (or vegetable) broth and add the cubed potatoes. Stir to combine.
3. Season and Simmer: Add the salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend for Creaminess: Carefully transfer about 2 cups of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be extremely cautious when blending hot liquids – start on low speed and vent the lid to prevent pressure buildup. If using an immersion blender, blend directly in the pot until you reach your desired consistency. Leaving some chunks of potato adds texture.
5. Return to the Pot: Pour the blended soup back into the pot with the remaining soup. Stir to combine.
6. Add Cream (Optional): If desired, stir in the heavy cream or milk for extra richness. Heat through gently, but do not boil.
7. Adjust Seasoning: Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices like garlic powder, onion powder, or paprika.
8. Serve and Garnish: Ladle the potato soup into bowls and garnish with your favorite toppings. Shredded cheddar cheese, crumbled bacon, sour cream, chopped chives, and green onions are all excellent choices.

Tips for Success

• Choose the Right Potatoes: Yukon Gold potatoes are ideal for potato soup because they have a creamy texture and hold their shape well during cooking. Russet potatoes can also be used, but they tend to be starchier and may result in a thicker soup.
• Don’t Overcook the Potatoes: Overcooked potatoes can become mushy and make the soup gluey. Cook them just until they are tender.
• Control the Thickness: Adjust the amount of soup you blend to control the thickness of the soup. Blending all of the soup will result in a very smooth and creamy soup, while blending only a portion will leave some chunks of potato for texture.
• Be Careful When Blending Hot Liquids: Always vent the lid of the blender when blending hot liquids to prevent pressure buildup. Start on low speed and gradually increase to high. Alternatively, use an immersion blender directly in the pot.
• Customize the Flavor: This recipe is a great base for experimenting with different flavors. Try adding cooked bacon, ham, or sausage for a heartier soup. You can also add different herbs and spices, such as thyme, rosemary, or bay leaf, for extra flavor.
• Make it Vegetarian: Simply substitute vegetable broth for chicken broth to make this recipe vegetarian.
• Add Some Heat: A pinch of red pepper flakes or a dash of hot sauce can add a nice kick to the soup.

Storage Instructions

To Store: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

To Reheat: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.

To Freeze: Potato soup can be frozen, but the texture may change slightly upon thawing. The potatoes can become a bit grainy. To minimize this, cool the soup completely before freezing and use a freezer-safe container. Leave some space at the top of the container, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use milk instead of cream?

Yes, you can use milk instead of cream. However, the soup will be less rich and creamy. Whole milk will provide a better result than skim milk.

Can I add cheese to the soup while it’s cooking?

Yes, you can add cheese to the soup while it’s cooking, but be careful not to boil it, as this can cause the cheese to curdle. Add shredded cheese gradually and stir until melted and smooth.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the onion and garlic as directed in step 1, then transfer to the slow cooker. Add the remaining ingredients (except the cream) and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Blend the soup as directed and stir in the cream before serving.

What can I serve with potato soup?

Potato soup is delicious on its own, but it also pairs well with grilled cheese sandwiches, crusty bread, a side salad, or a simple ham sandwich.

Conclusion

This stovetop potato soup recipe is a simple, satisfying, and customizable dish that’s perfect for any occasion. With just a few basic ingredients and minimal effort, you can create a creamy, flavorful soup that will warm you from the inside out. So, ditch the canned soup and give this recipe a try – you won’t be disappointed!