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5.0 from 12 votes

Creamy Potato Soup

Cozy up with this classic Creamy Potato Soup topped with bacon and cheddar. This easy one-pot soup can also be made stove-top or in the slow cooker. Woot!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 353 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 lbs Russet potatoes (Yukon gold will work great too)
  • 2 TBSP unsalted butter
  • 1 yellow onion (approx. 1 + 1/2 cups diced)
  • 2-3 carrots (peeled)
  • 3 cloves garlic
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 cups low-sodium vegetable broth or chicken broth
  • ½ cup heavy cream
  • ¼ cup chopped fresh chives
TASTY TOPPINGS
  • 3 lices bacon cooked until crispy or 2-3 TBSP veggie bacon bits
  • freshly grated cheddar cheese (add a little... or a lot!)
  • fresh chopped chives or scallions
  • sour cream or plain Greek yogurt

Instructions

    Cup of Yum
  1. Wash, peel, and dice your potatoes. Dice onion, mince garlic, and grate your cheese with a box grater. After grating the cheese, grate your carrot using the coarse side of your grater. If you haven't yet, measure out all your ingredients and set them aside for easy soup assembly.
  2. Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion and sauté until tender and slightly browned around the edges. Next add carrots and garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
  3. Next add your potatoes and broth. Bring to a boil then reduce heat to simmer once boiling. Cover and cook until potatoes are tender, 10-12 minutes.
  4. If you're using fresh bacon here (skip for the veggie version) cook in a skillet on med-high heat unit crispy. Drain on paper towels and crumble once cooled.
  5. Remove soup from heat, and puree the soup with an immersion blender, leaving some potato chunks in the soup for added texture. In a pinch grab a potato masher and mash partially for an extra chunky potato soup!
  6. At this point feel free to add any additional salt and pepper you desire. Add a few TBSP of scallions or chives (I always add some on top and some inside the soup) and stir in your heavy cream.
  7. Ladle soup into bowls and top with grated cheddar, bacon (or veggie bacon bits), chopped chives or scallions, sour cream, and any extras your heart desires! Enjoy! This soup is great the first day and stellar the next, so feel free to save yourself a bowl for lunch tomorrow!

Notes

  • Freshly grated cheese works best here. It's more flavorful plus pre-shredded cheese tends to be coated and doesn't melt as well.
  • For a thinner soup feel free to add a little extra broth and/or cream then re-season to taste. Easy peasy!
  • For slow cooker instructions, see post below.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy!

Nutrition Information

Calories 353kcal (18%) Carbohydrates 48g (16%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 44mg (15%) Fiber 4g (16%) Sugar 5g (10%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%
Carbohydrates 48g 16%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 44mg 15%
Fiber 4g 16%
Sugar 5g 10%
Calcium 56mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.