Quick Answer
To make creamy potato soup, cook bacon or butter with onion and garlic, then simmer peeled, cubed potatoes in broth until soft, about 15 to 20 minutes.
Mash or blend about half the pot, then stir in milk and shredded cheddar over low heat until thick and smooth.
Yukon Gold or russet potatoes give the creamiest result, and partly mashing the soup thickens it without much flour.
What Ingredients Do You Need?
This makes about 6 servings:
- 4 slices bacon, chopped, or 2 tablespoons butter
- 1 medium onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 pounds Yukon Gold or russet potatoes, peeled and cut into 3/4 inch cubes
- 4 cups chicken or vegetable broth
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded sharp cheddar
- Salt, pepper and 1/2 teaspoon dried thyme
- Green onions for topping
Which Potatoes Are Best for Soup?
Russets are high in starch. They break down as they cook and make a thick, fluffy soup.
Yukon Golds have medium starch. They turn creamy and buttery but still hold some shape, so you get both smooth soup and tender chunks.
Red potatoes are waxy. They hold their shape well, but they do not thicken the soup much. I use Yukon Golds most often, or a mix of russet and Yukon Gold.
How Do You Make Potato Soup, Step by Step?
1. Crisp the bacon. Cook the bacon in a large pot over medium heat until crisp. Lift it out and keep about 2 tablespoons of the fat in the pot.
2. Cook the vegetables. Add the onion and celery and cook for 5 to 6 minutes until soft. Stir in the garlic and thyme for 30 seconds.
3. Simmer the potatoes. Add the potatoes and broth. Bring to a boil, then lower to a simmer and cook for 15 to 20 minutes, until a fork slides through a cube easily.
4. Thicken. Use a potato masher to crush about half the potatoes right in the pot, or blend 2 cups of soup and stir it back in.
5. Add the dairy. Turn the heat to low. Stir in the milk and sour cream, then the cheese a handful at a time until melted.
6. Season and serve. Taste and add salt and pepper. Top with the bacon, extra cheese and green onions.
Why Does Potato Soup Get Gluey?
Overblending is the usual cause. A blender or food processor breaks open the starch cells in potatoes and turns them sticky and gummy.
A hand masher or a quick pulse with an immersion blender is safer. If you want a fully smooth soup, blend in short bursts and stop as soon as it looks creamy.
Why Did My Potato Soup Curdle?
Dairy can separate if it boils or if it goes cold into a very hot pot. Lower the heat before adding milk, and never let the soup boil after that.
Shred cheese from a block when you can. Pre shredded cheese has anti caking powder that can make melted cheese grainy. Add it off the heat a little at a time.
How Do You Thicken Thin Potato Soup?
- Mash more of the potatoes in the pot.
- Simmer uncovered for 10 minutes to reduce the broth, before adding dairy.
- Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir it in, then simmer gently for 2 minutes.
- Stir in a handful of instant potato flakes, which thicken in seconds.
Remember the soup also thickens as it cools, so stop a little short of your ideal texture.
What Variations Can You Try?
- Loaded baked potato: top with bacon, cheddar, sour cream and chives.
- Potato leek: swap the onion for 2 sliced, well washed leeks and skip the cheese.
- Ham and potato: stir in 2 cups of diced cooked ham.
- Corn and potato chowder: add 2 cups of corn kernels with the milk.
- Vegetarian: use butter and vegetable broth, with smoked paprika for a bacon like note.
Can You Make Potato Soup in a Slow Cooker?
Yes. Add the potatoes, cooked onion, celery, garlic and broth to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours, until the potatoes are very soft.
Mash, then stir in the milk, sour cream and cheese and cook on low for 20 more minutes. Adding dairy at the end keeps it from curdling over the long cook.
How Do You Store and Reheat Potato Soup?
USDA FSIS advises refrigerating leftovers within 2 hours and eating them within 3 to 4 days. Divide a big pot into shallow containers so it cools quickly.
Reheat on the stove over low heat, stirring often. Add a splash of milk or broth, since potato soup thickens a lot in the fridge. FSIS recommends reheating leftovers to 165 F.
Can You Freeze Potato Soup?
You can, but the texture changes. The National Center for Home Food Preservation notes that potatoes can turn soft and grainy in frozen soups, and that cream based soups may separate.
For the best result, freeze the soup before adding the milk, sour cream and cheese. Thaw it in the fridge, reheat, then stir in the dairy. Frozen soup keeps good quality for about 2 to 3 months.
Frequently Asked Questions
Do I have to peel the potatoes?
No. Thin skinned Yukon Golds can stay unpeeled for a rustic soup.
Can I use heavy cream?
Yes. Swap some or all of the milk for cream for an even richer soup.
How do I make it gluten free?
This recipe uses no flour. Just check that your broth is gluten free.
What goes with potato soup?
Crusty bread, a green salad or a grilled cheese sandwich.
The Bottom Line
Creamy potato soup comes down to starchy potatoes, a gentle simmer and mashing part of the pot to thicken it naturally.
Add dairy over low heat, go easy with the blender, and save the toppings for the table so everyone can load up their own bowl.
