Cozy Potato Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This cozy potato soup hits that sweet spot where comfort food meets minimal effort. It is creamy, a little cheesy, and ridiculously forgiving when you mess up, which you will not, but if you do, nobody will know.

Want a deeper dive into creamy potato soup ideas while you sip that spoonful of luxury? Check out this creamy potato soup guide for extra inspo and feel free to nerd out on variations later.

Why This Recipe is Awesome

Plain truth time. This recipe is idiot proof. Seriously. It uses simple pantry stuff and ends up tasting like you spent hours stirring a cauldron of happiness. The roux gives the soup body so you do not need fussy cream reductions or weird powders. The cheddar brings comfort. The bacon brings the party.

Plus it reheats like a champ. Make a big batch, hide half in the fridge, and pretend you are a meal prepping wizard next week. Want spice? Throw in those optional dashes of hot sauce. Want drama? Add smoked paprika. Either way, you win.

Also if you like a Cajun spin this version plays nice with bold flavors, and you can see a spicy take over here cajun potato soup recipe for when you feel adventurous.

Ingredients You’ll Need

• 4 large potatoes, peeled and cut into 1 inch cubes. Starch city, but in a good way.
• 1 medium onion, finely chopped. Tears allowed, not required.
• 2 cloves garlic, minced. Do not be shy. Garlic is your friend.
• 3 tablespoons butter. Melty and necessary.
• 3 tablespoons all purpose flour. This is our soup thickener, aka the quiet hero.
• 4 cups chicken or vegetable stock. Use what you have; both work great.
• 1 1/2 cups whole milk. Full fat for max coziness.
• 1 cup shredded cheddar cheese. Sharp or mild, your call.
• 6 slices bacon, cooked and chopped optional but highly recommended.
• 1/2 cup sour cream. Adds tang and velvet.
• Salt and pepper to taste. Don’t be shy.
• 2 green onions, thinly sliced for garnish. For looks and crunch.
• Optional a pinch of smoked paprika or a few dashes of hot sauce. Tiny additions, huge vibes.

Step-by-Step Instructions

1. Prep the potatoes and onion. Peel and cube the potatoes. Chop the onion and mince the garlic. Place them where they are easy to grab. You are about to become the calm in a bowl of soup.
2. Cook the bacon. Fry bacon until crispy in a large pot. Transfer to a plate and save 1 tablespoon bacon fat in the pot. Crispy bits are the best bits so do not toss them.
3. Sauté the aromatics. Melt butter in the pot over medium heat. Add onion and cook for 4 to 5 minutes until soft. Add garlic and cook for another 30 seconds while you mentally prepare for deliciousness.
4. Make a roux. Sprinkle flour over the onions and stir constantly for about 1 minute to cook the raw flour taste away. This step gives the soup body so do it with confidence.
5. Add stock and potatoes. Gradually whisk in the stock, scraping any browned bits from the bottom. Add potatoes and bring to a simmer. Keep it gentle.
6. Simmer until tender. Cook the potatoes for 12 to 15 minutes until fork tender. Stir occasionally so nothing clings to the pot and burns.
7. Mash some potatoes. Use a potato masher to mash part of the potatoes in the pot. Leave some chunks because texture matters.
8. Stir in milk and cheese. Lower the heat. Add milk, cheddar, and sour cream. Stir until the cheese melts and the soup looks silky. Keep the heat low so the milk does not scorch.
9. Season to taste. Add salt, pepper, and the optional smoked paprika or hot sauce if using. Taste first because cheese is salty. Adjust gradually.
10. Finish and serve. Serve hot topped with bacon, green onions, and extra cheese if you like. Sit down and savor every spoonful.

Common Mistakes to Avoid

• Overcooking the potatoes until they fall apart. Mash a few, but do not puree unless you want baby food vibes.
• Not making the roux long enough. Raw flour tastes sad. Cook it for about a minute and you are golden.
• Turning the heat up too high when adding milk. Dairy loves low and slow. Keep it gentle.
• Skimping on seasoning. Cheese adds salt so taste before you go overboard, but do season. Soup without salt is just warm sad water.
• Tossing bacon fat. Save a tablespoon and use it for flavor. Do not be that person.

Alternatives & Substitutions

• No bacon but want smokiness Try a pinch of smoked paprika or a few drops of liquid smoke for the vibe without the pork.
• Dairy free Want a creamy bowl without milk Swap whole milk for unsweetened oat milk and replace sour cream with coconut yogurt. Texture might change a bit but it still comforts.
• Cheese free Say cheese is cancelled Use nutritional yeast for a cheesy note that is dairy free. It won’t be cheddar but it will be tasty.
• Lighter version Swap half the milk for extra stock and use low fat dairy for less richness. Still cozy just less decadent.
• Want a health boost Add a handful of spinach at the end or swap half the potatoes for cauliflower to lighten carbs. I tried it and it works more often than not.

If you love spicy riffs try experimenting with a Cajun twist using this Cajun potato twist for a bolder bowl. IMO it adds a fun kick.

FAQ (Frequently Asked Questions)

Q Why not peel the potatoes Can I skip it?
A You can skip peeling if you like a rustic texture and extra fiber. I peel for smoothness but no judgment if you want skins on.

Q Can I use margarine instead of butter Well, technically yes but why hurt your soul like that
A Margarine works in a pinch. Butter gives flavor and mouthfeel that cheap substitutes struggle to match. Your call.

Q Will this freeze well Should I freeze leftovers
A Yes freeze in portions. Reheat gently on the stove and add a splash of milk if it looks thick. Freezer magic for busy weeks.

Q Can I make this vegetarian Absolutely
A Use vegetable stock and skip the bacon. Add crunchy roasted chickpeas if you want extra texture and protein.

Q Can I blend the entire soup for super smooth texture
A Sure if you want it silky. I prefer leaving chunks because texture gives character. But do what makes you happy.

Q How do I make it thicker or thinner
A Thicken by simmering longer or adding a mashed potato. Thin with more stock or a splash of milk. Easy swaps.

Q What cheese is best for melting Cheddar or something else
A Cheddar melts nicely and gives classic flavor. Gouda or Monterey Jack work great too. Avoid pre shredded if you can because of anti clump coatings.

Final Thoughts

This soup feels like a hug in a bowl and it forgives mistakes. It is quick enough for a weeknight and fancy enough for unexpected guests. Play with the toppings, keep the texture you love, and do not be afraid to skip a step if you have to. You will still end up with something comforting.

Now go impress someone or just treat yourself. You earned it.

Conclusion

If you want a tried and true creamy take for comparison check out The Ultimate Creamy Potato Soup – Sugar Spun Run for another version full of tips and variations.

Cozy Creamy Potato Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A deliciously creamy and comforting potato soup that’s easy to make and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 4 large potatoes, peeled and cut into 1 inch cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 4 cups chicken or vegetable stock
• 1 1/2 cups whole milk
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and chopped (optional)
• 1/2 cup sour cream
• Salt and pepper to taste
• 2 green onions, thinly sliced for garnish
• Optional: a pinch of smoked paprika or a few dashes of hot sauce

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Instructions

1. Prep the potatoes and onion: Peel and cube the potatoes. Chop the onion and mince the garlic. Place them where they are easy to grab.
2. Cook the bacon: Fry bacon until crispy in a large pot. Transfer to a plate and save 1 tablespoon bacon fat in the pot.
3. Sauté the aromatics: Melt butter in the pot over medium heat. Add onion and cook for 4 to 5 minutes until soft. Add garlic and cook for another 30 seconds.
4. Make a roux: Sprinkle flour over the onions and stir constantly for about 1 minute.
5. Add stock and potatoes: Gradually whisk in the stock, scraping any browned bits from the bottom. Add potatoes and bring to a simmer.
6. Simmer until tender: Cook the potatoes for 12 to 15 minutes until fork tender.
7. Mash some potatoes: Use a potato masher to mash part of the potatoes in the pot.
8. Stir in milk and cheese: Lower the heat, add milk, cheddar, and sour cream, and stir until the cheese melts.
9. Season to taste: Add salt, pepper, and optional seasonings, adjusting as needed.
10. Finish and serve: Serve hot topped with bacon, green onions, and extra cheese if desired.

Notes

This soup is forgiving; you can adjust ingredients based on what you have on hand. Ideal for meal prepping and reheating later.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: creamy potato soup, comfort food, easy recipes, soup recipes