Homemade Potato Soup

Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This potato soup is the cozy hug your stomach has been begging for. It uses simple ingredients, moves fast on the stove, and tastes like you spent all afternoon fussing when you actually spent like 30 minutes. Win win.

Why This Recipe is Awesome

• It feels fancy but behaves like a weekday friend.
• It is idiot proof. Even if you get distracted by your phone you will still end up with a bowl of gold.
• It makes serious comfort food without a lot of drama. Add bacon if you want drama.
• You can make it creamy or chunky depending on your mood. No judgment here.
• It scales nicely so you can feed one or a crowd. Leftovers reheat like a dream.

Ingredients You’ll Need

• 6-8 cups russet potatoes, peeled and chopped (3-4 large potatoes). The starchy ones are the MVPs.
• 1 yellow onion, peeled and diced. Tears optional.
• 2 stalks celery, chopped. For crunch and that sneaky celery flavor.
• 1 clove garlic, minced. The little flavor ninja.
• 4 cups vegetable stock. Use good stock if you have it. It matters.
• 2 cups cheddar cheese, shredded. Sharp or mild, your call. I pick sharp.
• 1/2 cup Parmesan cheese, shredded. Fancy salt in cheese form.
• 1/2 cup sour cream or cream. Sour cream gives tang, cream gives decadence. Both are winners.
• 1 teaspoon salt. Start here and adjust.
• 1/2 teaspoon pepper. Freshly cracked if you are feeling bougie.
• Pinch red pepper flakes. Tiny heat bump, nothing dramatic.
• 1 tablespoon butter. For that soft, golden start.
• 1 tablespoon olive oil. Keeps the butter from burning and behaves like a tag team.

Step-by-Step Instructions

1. Chop the onion and celery. Get them roughly the same size so they cook evenly. No need to be a knife ninja here.
2. Heat a large dutch oven on the stove over medium heat. Add the butter and olive oil then add the onions and celery. Season with salt, pepper and red pepper flakes. Sauté until the onion looks translucent and smells like dinner. About 4 to 6 minutes.
3. Next peel and dice the potatoes. Add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes. Stir so nothing sticks and the garlic does not burn. Smells good already, right?
4. Add the vegetable stock and increase the heat to high. Bring to a boil, stirring quite often. This releases the starch in the potatoes and helps thicken the soup. Depending on the size of the dice of the potatoes it will take 14 to 18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
5. Mash the potatoes with a potato masher well to make it creamy. Or if you prefer a chunky soup you can skip this step. I often mash half and leave some chunks for texture. Do not over-mash if you want a little bite.
6. Remove from heat and stir in both cheeses and the sour cream. The residual heat melts the cheese gently and creates that luscious finish. Taste and adjust salt and pepper as needed. That is it So thick and creamy and an easy meal to put together in a short amount of time

Common Mistakes to Avoid

• Skipping the sauté. If you skip softening the onions and celery you miss a flavor base. Do not be lazy.
• Cutting potatoes unevenly. Tiny dice will cook too fast and fall apart. Big hunks take forever. Keep it consistent.
• Boiling like mad and walking away. Stir occasionally so the bottom does not scorch. Use a heavy pot if you have one.
• Adding all the salt at the start and not tasting. Potatoes absorb salt. Taste and adjust near the end.
• Burning the garlic. Add garlic later and keep the heat friendly. Burnt garlic tastes like regret.
• Thinking you cannot adapt. You can. Do not be scared to swap things out, just remember to taste.

Alternatives & Substitutions

• No cheddar on hand? Try Gruyere or Monterey Jack for a gooey swap. I like Gruyere for a slightly nutty vibe.
• Want it dairy free? Use a non dairy cream and a plant based cheese. The texture will change but the soul remains.
• Short on time? Cut potatoes smaller for faster cooking or use an immersion blender for instant creaminess. FYI that will make it smoother than mashed.
• No vegetable stock? Use water and add a splash of soy sauce or miso for depth. It is a kitchen hack that works more often than it should.
• Want bacon? Fry it crisp, crumble it on top, and act like you planned this all along. IMO it is the best possible optional addition.
• Love herbs? Throw in a bay leaf while simmering or finish with chopped chives or parsley. Fresh herbs brighten that creamy base.
  For more slow cooker vibes check out this Crock Pot Crack Potato Soup if you want to try a hands off version.

FAQ (Frequently Asked Questions)

1. Can I use margarine instead of butter? Well technically yes but why hurt your soul like that Use real butter when possible.
2. Can I make this vegan? Sure Swap the cheeses for vegan versions and use plant based cream. It will still comfort you.
3. Can I freeze the soup? Yes but cheese can change texture after freezing. Freeze before adding the sour cream and cheese then add them when reheating.
4. How do I make it chunkier? Skip the masher or mash only half the pot. Leave nice potato bites for texture.
5. Can I use milk instead of sour cream? Yes but milk thins the soup. Use half milk half cream or a thickener if you want rich texture.
6. Is it okay to use more stock for a thinner soup? Absolutely Add stock 1/2 cup at a time until it hits your desired consistency.
7. Can I add veggies like carrots or leeks? Yes add them early with the onion and celery so they get tender and cozy.

Final Thoughts
You just made something warm and ridiculous in the best possible way. This soup plays well as a main or a side and it behaves in the fridge for a few days. You can jazz it up with toppings or keep it humble and simple. Either way you win. Serve with crusty bread and zero judgment. Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want more creamy inspiration check out this Ultimate Creamy Potato Soup for a slightly different take. For an old school vibe try this Old Fashioned Potato Soup. If you like simple, fast methods peek at this Easy Potato Soup Recipe. And for a classic community favorite here is an Old Fashioned Potato Soup that folks go back to again and again.

Enjoy the soup and the smug satisfaction of feeding yourself well with almost no fuss.

Creamy Potato Soup

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy and easy potato soup that feels fancy but is ready in just 30 minutes. Perfect for a comforting meal any day of the week.

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Ingredients

Scale 1x2x3x

• 6–8 cups russet potatoes, peeled and chopped (3–4 large potatoes)
• 1 yellow onion, peeled and diced
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 4 cups vegetable stock
• 2 cups cheddar cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup sour cream or cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch red pepper flakes
• 1 tablespoon butter
• 1 tablespoon olive oil

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Instructions

1. Chop the onion and celery to a similar size for even cooking.
2. Heat a large dutch oven over medium heat. Add butter and olive oil, then onions and celery. Season with salt, pepper, and red pepper flakes. Sauté for 4-6 minutes until translucent.
3. Peel and dice the potatoes. Add them and minced garlic to the pot, sautéing for another 5 minutes.
4. Add vegetable stock and bring to a boil over high heat, stirring often. Cook for 14-18 minutes until potatoes are fork-tender.
5. Mash the potatoes for creaminess, or leave some chunks for texture.
6. Remove from heat and stir in cheddar and Parmesan cheeses and sour cream, adjusting seasoning as needed.

Notes

Perfect for leftovers; they reheat beautifully. Feel free to customize with toppings like bacon or fresh herbs.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• 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: potato soup, creamy soup, comfort food, quick recipes, easy meals