This stovetop potato soup is creamy and warming, perfect for a chilly day! With simple ingredients like potatoes, onions, and broth, it’s a cozy bowl of happiness.
I love how quick it is to make—just toss everything in, let it bubble, and you’ve got a delicious meal! Plus, it’s great with some crusty bread for dipping! 😋
Key Ingredients & Substitutions
Baby Red Potatoes: These provide a lovely texture, but you can use any potatoes you have on hand. Russets are great too! Just peel and dice them for a similar effect.
Onion and Garlic: They build a flavorful base for the soup. If you’re short on fresh garlic, garlic powder (1/4 teaspoon) will work in a pinch!
Broth: Chicken broth enhances the flavor, but vegetable broth is a great swap for vegetarian options. If you want to add extra depth, consider a homemade broth if you have time!
Milk or Half-and-Half: Milk keeps it lighter, while half-and-half adds creaminess. If you prefer plant-based options, any non-dairy milk works well.
Cheddar Cheese: The star for flavor! Try swapping with mozzarella or Monterey Jack for a different taste. Vegan cheese is also a good alternative if needed.
How Do You Thicken the Soup Properly?
The key to a nice, thick soup is making a roux. Here’s how you do it:
- In a small saucepan, melt butter over medium heat. Whisk in flour for about 1-2 minutes until bubbly.
- Gradually add milk or half-and-half, whisking constantly. It should become smooth and slightly thickened after 3-5 minutes.
- This mixture is then added to the soup for a creamy texture. Remember to stir well so it combines with the broth!
Don’t rush this step; taking your time ensures the right consistency. Enjoy your creamy potato soup! 🥔✨
Stovetop Potato Soup
Ingredients You’ll Need:
- 6 cups baby red potatoes, halved or quartered
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup milk or half-and-half
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 4 slices bacon, cooked and crumbled (optional, for garnish)
- 3 green onions, sliced (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30 minutes to cook, making the total time about 40 minutes. It’s a quick, satisfying meal perfect for any day of the week!
Step-by-Step Instructions:
1. Cooking the Potatoes:
In a large pot or Dutch oven, combine the halved baby red potatoes, chopped onion, minced garlic, and chicken broth. Bring this mixture to a boil over medium-high heat. Your kitchen will start to smell amazing!
2. Simmer Until Tender:
Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes. You want the potatoes to be tender enough to easily pierce with a fork.
3. Make the Roux:
In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and let that cook for about 1-2 minutes until it’s nicely combined. This mixture, called a roux, will help thicken your soup!
4. Add Milk:
Gradually whisk in the milk or half-and-half to the roux, stirring constantly. Cook this along for about 3-5 minutes until it thickens up nicely. It’ll give your soup that creamy texture!
5. Blend the Potatoes:
Using a potato masher or an immersion blender, partially mash some of the cooked potatoes in the soup, making sure to leave some chunks for texture. This mix of smooth and chunky is what makes potato soup so comforting!
6. Combine Everything:
Now, stir the thickened milk mixture into the pot with the potatoes and broth. Allow it to heat through for a few minutes, stirring often, so everything is perfectly combined and warmed up.
7. Add Cheese:
Next, add the shredded cheddar cheese into the soup, stirring until it’s melted and creamy. The cheese adds a wonderful flavor that ties everything together!
8. Season to Taste:
Finally, taste your soup and season with salt and black pepper according to your preference.
9. Serve and Garnish:
Serve your delicious hot soup topped with crumbled bacon (if using), sliced green onions, and some extra shredded cheddar cheese. Enjoy every warm bowlful!
This rich and hearty stovetop potato soup is perfect for a cozy meal—enjoy! 🥔🍜
Can I Use Different Types of Potatoes?
Absolutely! While baby red potatoes are great for their texture and flavor, you can use other varieties such as Russets or Yukon Gold. Just remember to peel or cut them into similar-sized pieces for even cooking!
What If I Don’t Have Chicken Broth?
No worries! You can substitute chicken broth with vegetable broth for a vegetarian option, or even water. If using water, consider adding some additional spices or herbs to boost the flavor.
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, replace the milk or half-and-half with almond milk, oat milk, or any other plant-based milk of your choice. Use a dairy-free cheese alternative to keep it creamy!
Can I Store Leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it gently on the stove or in the microwave. If the soup thickens too much while stored, add a splash of broth or milk when reheating to bring it back to the desired consistency!
