This 30-minute potato soup is cozy and creamy, perfect for a chilly day. With simple ingredients like potatoes, onions, and broth, it’s an easy win for dinner!
Whipping this up is a breeze! I love how I can enjoy a warm bowl in no time. Top it with some crispy bacon or cheese, and you’ve got a comforting treat! 😋
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work well because they become creamy when cooked. If you’re short on time, frozen diced potatoes can also be a quick substitute!
Chicken Broth: Swap for vegetable broth if you prefer a vegetarian option. Homemade broth adds depth, but store-bought works great too. I often reach for low-sodium varieties to control saltiness.
Cheddar Cheese: While sharp cheddar is delicious, you can try gouda or Monterey Jack for a different flavor. Vegan cheese can also be a nice option if you’re looking to avoid dairy.
Sour Cream: Greek yogurt can replace sour cream for a tangy twist. If lactose-intolerant, use a non-dairy sour cream or coconut yogurt for creaminess.
Bacon: For a vegetarian take, consider using sautéed mushrooms or crispy chickpeas to add some texture and richness without the meat.
How Do I Get the Perfect Soupy Texture?
A key challenge might be getting your potato soup to the right consistency. Here’s how to achieve that creamy texture without a blender:
- After cooking the potatoes for 15 minutes, use a potato masher to mash some of them directly in the pot. This leaves chunks while thickening the broth.
- If you prefer a smoother soup, an immersion blender can blend part of it while still allowing some potato chunks to remain.
- Adjust the thickness by adding more broth or milk if it’s too thick for your liking.
Remember to keep stirring as you add ingredients, and don’t rush the process. Enjoy your soup-making adventure!
30-Minute Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 cups peeled and diced potatoes (about 4-5 medium potatoes)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1/2 cup sour cream (plus extra for garnish)
- 4 strips bacon, cooked and crumbled (optional garnish)
- 3 green onions, sliced (for garnish)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or half-and-half
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This delicious potato soup can be prepared in just 30 minutes! You’ll need about 10 minutes to chop and prep the ingredients, and then 20 minutes to cook everything together. It’s a quick and easy meal that’s perfect for busy nights!
Step-by-Step Instructions:
1. Start with the Base:
In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic. Sauté them together until softened and fragrant, about 3-4 minutes. This step builds a great flavor foundation for your soup!
2. Make the Roux:
Next, sprinkle in the flour. Stir it in and cook for about 1-2 minutes. This roux will help thicken the soup later on. Just keep mixing until it’s well combined.
3. Add the Liquids:
Slowly whisk in the chicken broth and milk. Stir continuously to prevent any lumps from forming. You’ll see the mixture start to thicken slightly, which is perfect!
4. Cook the Potatoes:
Now, add the diced potatoes and dried parsley to the pot. Bring everything to a boil. Once it’s bubbling, reduce the heat to a gentle simmer. Cook until the potatoes are tender, which should take about 15 minutes.
5. Mash for Texture:
After the potatoes are cooked through, take a potato masher or an immersion blender and mash some of the potatoes right in the pot. This gives your soup a nice, creamy texture while keeping some chunks for heartiness.
6. Final Touches:
Stir in the shredded cheddar cheese and sour cream, mixing until everything is melted and smooth. Season your soup with salt and pepper to taste, adjusting as needed for flavor.
7. Serve and Garnish:
Dish up your hot soup and top with crumbled bacon, extra cheddar cheese, a dollop of sour cream, and sliced green onions for a burst of freshness. Enjoy this comforting bowl of goodness!
Now, sit back and enjoy your creamy, comforting potato soup made in just 30 minutes! It’s sure to warm you up and satisfy your hunger!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold or Russet potatoes are ideal for their creaminess. If you’re in a rush, you can also use frozen diced potatoes for convenience.
How Can I Make This Soup Vegetarian?
Simply substitute chicken broth with vegetable broth. The rest of the ingredients are already vegetarian-friendly. You can also enhance the flavor with more herbs and spices if desired!
What Can I Use Instead of Sour Cream?
If you want a dairy-free option, consider using Greek yogurt or a non-dairy sour cream alternative. Both will provide a nice tangy flavor to the soup!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.
