Homemade Potato Soup

Warm, creamy, and irresistibly hearty, this homemade potato soup is the ultimate comfort food for cozy nights. Featuring tender Russet potatoes, sautéed onions, and a rich blend of cheddar cheese, milk, and heavy cream, this recipe strikes the perfect balance of flavor and texture. A touch of bacon and green onions on top adds a savory crunch, while mashing or blending part of the soup creates a velvety consistency. Ready in under an hour, this one-pot wonder is ideal for weeknight dinners or weekend gatherings. Packed with simple pantry staples and customizable with chicken or vegetable broth, this classic potato soup is a timeless, crowd-pleasing favorite you'll come back to again and again.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 4 tablespoons Butter
• 1 medium Yellow onion
• 2 cloves Garlic
• 3 tablespoons All-purpose flour
• 4 cups Chicken or vegetable broth
• 1.5 cups Milk
• 0.5 cups Heavy cream
• 1 cup Cheddar cheese, shredded
• 0.5 cups Cooked bacon, crumbled
• 2 stalks Green onions, chopped
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Peel and dice the potatoes into small cubes, about 1/2-inch in size. Set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Step 3

Mince the garlic and add it to the pot. Cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes to create a roux. This helps thicken the soup.

Step 5

Slowly whisk in the chicken or vegetable broth, making sure there are no lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes to the pot and season with salt and black pepper. Simmer over medium heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Using a ladle, carefully transfer about half of the soup (including some potato chunks) to a blender. Blend until smooth, then pour it back into the pot. Alternatively, you can use an immersion blender to partially blend the soup directly in the pot.

Step 8

Stir in the milk and heavy cream. Heat the soup until warmed through, but do not boil.

Step 9

Add the shredded cheddar cheese and stir until melted and smooth.

Step 10

Taste and adjust seasoning with additional salt or pepper, if desired.

Step 11

Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and more shredded cheese, if desired. Serve warm.

Nutrition Facts

Serving size	2599.9 grams (2599.9g)

Amount per serving	% Daily Value*
Calories	3035

Total Fat 188.00g	241%
Saturated Fat 97.20g	486%
Polyunsaturated Fat 1.70g
Cholesterol 557mg	186%
Sodium 9839mg	428%
Total Carbohydrate 212.00g	77%
Dietary Fiber 15.70g	56%
Total Sugars 33.70g
Protein 120.20g	240%

Vitamin D 194IU	970%
Calcium 1494mg	115%
Iron 13mg	72%
Potassium 5773mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 15.9%

Carbs: 28.1%