Why You’ll Love this Homemade Potato Soup
When the weather turns chilly or you’re feeling under the weather, there’s nothing quite as comforting as a steaming bowl of homemade potato soup. This recipe strikes the perfect balance between creamy and chunky, with both blended potatoes for silky texture and diced ones for heartiness.
I’m particularly fond of how the bay leaf and sautéed onions create depth of flavor without complicated techniques. Can you imagine the aroma that fills your kitchen?
The green onion tops and cheddar sprinkled on top aren’t just garnish—they’re the perfect finishing touch to this simple, satisfying meal.
What Ingredients are in Homemade Potato Soup?
The beauty of potato soup lies in its simplicity—humble ingredients that transform into something magical when combined. This recipe doesn’t require anything fancy, just fresh, wholesome components you probably already have in your kitchen.
I love how accessible this comfort food is, making it perfect for those nights when you need something warming but don’t want to run to the grocery store. The base is, of course, potatoes, but the supporting cast of vegetables and seasonings really elevates this from basic to brilliant.
- 4 large potatoes (3 peeled and sliced, 1 diced with skin on)
- 1 stalk celery, sliced
- 1 large onion, chopped
- 1½ teaspoons margarine
- ½ bay leaf
- 1 (14 ounce) can chicken broth
- Cheddar cheese for sprinkling
- 1 cup green onion tops, chopped
- Water (as needed)
When selecting potatoes for this soup, Russets work wonderfully for their starch content, which helps create that creamy texture when blended.
You might notice there’s no cream or milk in this recipe—that’s because the blended potatoes themselves create that velvety consistency we all crave in a good soup. The margarine could be swapped for butter if you prefer, and vegetable broth would work for a vegetarian version.
Feel free to add more cheese if you’re a cheese lover like me, or even stir in a little sour cream at the end for extra richness. The soup is really a canvas for your taste preferences.
How to Make this Homemade Potato Soup
Making this soup is all about layering flavors and textures. Start by preparing your potatoes two ways—peel and slice 3 of your large potatoes, but for the fourth, simply dice it with the skin on and cover with water. Let this diced potato simmer until tender, which gives you different textures in the final soup.
Meanwhile, take those 3 peeled and sliced potatoes along with your sliced celery stalk and chopped large onion and sauté them together in 1½ teaspoons of margarine. This quick sauté releases their flavors before you add enough boiling water to cover the vegetables completely.
Now comes the aromatic touch—add ½ bay leaf to the sautéed vegetables and let everything cook until very tender. The vegetables should practically melt when pressed with a fork.
This is when the magic happens: transfer the tender vegetables to a blender and purée until completely smooth. Pour this velvety mixture back into your pot and stir in the can of chicken broth (14 ounces) and those tender diced potatoes you set aside earlier.
The soup might be thick at this point, so add water gradually until you reach your desired consistency. I like mine somewhere between brothy and creamy—not too thick, not too thin, just perfect for dunking a crusty piece of bread.
Before serving, don’t forget the finishing touches that make this soup special—a sprinkle of cheddar cheese and a generous garnish of chopped green onion tops (about 1 cup) add color, flavor, and a fresh contrast to the creamy base.
Homemade Potato Soup Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how flexible this potato soup can really be.
You can easily swap margarine for butter or olive oil, and vegetable broth works perfectly for a vegetarian version.
Don’t have cheddar? Try Gruyère or Gouda for a flavor twist.
For a heartier meal, add crispy bacon bits, diced ham, or even some cooked ground sausage.
Craving more veggies? Carrots, corn, or leeks make wonderful additions.
Want it creamier? Stir in a splash of heavy cream or a dollop of sour cream.
For herbs, try fresh thyme, rosemary, or dill instead of bay leaf.
What to Serve with Homemade Potato Soup
Although potato soup makes a hearty meal on its own, pairing it with the right sides can elevate your dining experience to new heights.
I’m a firm believer that a crusty baguette or buttery garlic bread serves as the perfect companion, ideal for dipping into that creamy broth.
For a complete meal, consider a crisp green salad with vinaigrette dressing. The acidity cuts through the richness of the soup.
Grilled cheese sandwiches? A match made in heaven.
And don’t forget a charcuterie board with various cheeses and meats for something more substantial. Comfort food at its finest.
Final Thoughts
This simple potato soup recipe has truly earned its place as a comfort food classic in my kitchen.
There’s something magical about transforming humble potatoes into a velvety bowl of warmth that nourishes both body and soul. The beauty lies in its versatility—add more cheese for richness, toss in bacon for smokiness, or keep it vegetarian with extra herbs.
What makes this recipe special? Its simplicity.
With basic ingredients and straightforward steps, you’ll have a comforting meal ready without fuss. Perfect for chilly evenings or whenever you need a bowl of something that feels like a hug from the inside out.
