Soup season is truly the coziest time of year, isn’t it? There’s just something about a warm, simmering pot on the stove that makes a house feel like a home. And this recipe? It’s the ultimate hug in a bowl, the kind of simple, soul-satisfying food that everyone craves when the weather turns chilly.
Honestly, this might just become your new favorite. It’s incredibly simple, with a short ingredient list that delivers maximum comfort. You won’t believe how four main components can transform into something so rich, creamy, and utterly delicious.
Why This Soup Feels Like a Secret Weapon
We all have those nights where cooking feels like a monumental task. This soup is the perfect solution for exactly that. It’s your secret weapon against complicated recipes and long, tedious ingredient lists.
It proves that you don’t need a dozen components to create something wonderful. With just a little effort, you get a big payoff—a pot of creamy, dreamy soup that feels both humble and luxurious at the very same time.
Ingredients Needed for the Recipe
Gathering your ingredients is the first simple step. Here’s what you’ll need to create this comforting masterpiece:
- Potatoes: The hearty star of the show, about 6 medium ones, diced.
- Onions or Leeks: For that essential aromatic base; use what you love.
- Broth: Chicken or vegetable, around 6 cups to cook everything to perfection.
- Cream Cheese: One 8-ounce block, the surprise ingredient that creates a luscious, creamy texture.
- Olive Oil, Salt, & Pepper: The essential supporting cast for cooking and seasoning.
- Toppings of Choice: This is where the fun begins—bacon, cheese, scallions, you name it!
The Right Tools for the Job
You won’t need any fancy equipment, just a few trusty kitchen staples. A good, heavy-bottomed Dutch oven or a large stockpot is ideal for even heating.
An immersion blender is the real hero here, making the pureeing process incredibly easy and mess-free. And a simple slotted spoon will help you handle those tender potato chunks with care.
How to make Easy Potato Soup?
Start with the Aromatics
Warm a glug of olive oil in your large pot over a medium heat. Toss in your sliced leeks or diced onions and let them sizzle gently. You’re waiting for them to become soft and fragrant, maybe even pick up a little golden color at the edges.
Simmer the Potatoes
Now, add your mountain of diced potatoes and pour in enough broth to just cover them. Crank the heat up and bring it all to a lively boil. Then, reduce it to a steady simmer and let it go until the potatoes are completely tender.
Reserve Some Potato Chunks
Once a fork slides into a potato piece without any fight, it’s time. Carefully use your slotted spoon to fish out a good portion of the potato chunks. Set them aside in a bowl for now—they’ll add wonderful texture later.
Create the Creamy Base
Drop your cubed cream cheese right into the hot broth left in the pot. Take your immersion blender and dive in, blending until the mixture is completely smooth and velvety. It will look like a creamy dream.
Combine and Finalize
Gently stir the reserved potato chunks back into that luxurious creamy base. Let everything heat through together for a few more minutes. Give it a taste, and don’t be shy with the salt and pepper.
Serve It Up
Ladle the hot soup into bowls and now, the best part: the toppings! This is where everyone can customize their own perfect bowl of comfort. Dig in immediately and enjoy the warmth.
The Joy of Toppings: Make It Your Own
Toppings aren’t just a garnish; they’re a transformation. A sprinkle of crispy bacon, a handful of sharp cheddar, a dollop of cool sour cream—each adds its own layer of flavor and texture.
This is your chance to get creative and really play with your food. Think of the bowl as a blank canvas waiting for your delicious artistic touch. Go wild, it’s half the fun!
Choosing Your Perfect Potato
The type of potato you choose can subtly change your soup. Yukon Golds are a fantastic all-rounder, yielding a buttery flavor and creamy texture that blends beautifully.
Russet potatoes will give you a fluffier, more traditional feel, while red potatoes hold their shape a bit more firmly. Honestly, you can’t go wrong; it’s all about what you have and what you prefer.
Tips
For an even richer, deeper flavor, try sautéing your onions in a little rendered bacon fat instead of olive oil. It adds a whisper of smokiness that is absolutely incredible.
If your soup becomes too thick after refrigeration, just thin it out with a splash of broth or milk when you reheat it. It will come right back to the perfect, spoonable consistency.
Let the soup cool completely before storing it, and it will keep beautifully in the refrigerator for about 3-4 days. The flavors might even meld and improve overnight!
Can I Make This Soup in a Slow Cooker?
Absolutely, your slow cooker is a great tool for this. Just combine your potatoes, onions, broth, and seasoning in the crock. Let it cook on low for 6-8 hours, until everything is tender.
Then, follow the same steps: remove some chunks, add the cream cheese, blend the rest, and stir it all back together. It’s the ultimate “set it and forget it” comfort meal.
What to Serve Alongside Your Soup
A crusty piece of garlic bread or a soft, warm dinner roll is the classic pairing for a reason. It’s perfect for dipping and sopping up every last bit of creamy soup from the bowl.
For a lighter option, a simple side salad with a tangy vinaigrette offers a refreshing, crisp contrast to the rich, creamy soup. It creates a wonderfully balanced and complete meal.
Ingredient Substitutions for Every Pantry
No leeks? No problem. A yellow or white onion works perfectly. No cream cheese? Heavy cream or whole milk can step in to provide that creamy richness, though the texture will be a little less luxuriously thick.
This recipe is wonderfully forgiving. It welcomes experimentation and adapts to what you have available, always resulting in a delicious, comforting pot of soup.
Easy Potato Soup Recipe
Description
This Easy Potato Soup is the ultimate comfort food — creamy, rich, and ready in just 35 minutes! Made with only 4 simple core ingredients (plus seasonings), this velvety soup features tender potatoes blended with cream cheese for a luxurious texture. It's perfect for chilly nights and can be customized with your favorite toppings like bacon, cheddar, or green onions. A family-favorite recipe that’s as easy to make as it is delicious.
Ingredients
Recommended Toppings
Instructions
-
Sauté Aromatics
In a large Dutch oven or stockpot, heat olive oil over medium heat. Add sliced leeks (or onions) and cook until soft and translucent, about 5–7 minutes. Season with salt and pepper.For extra richness, use butter or bacon grease. -
Add Potatoes and Broth
Stir in diced potatoes and pour in enough broth to just cover them (about 4–5 cups). Reserve the remaining broth for later adjustment of soup consistency.Peel potatoes if using russets; optional for Yukon Gold or red potatoes. -
Simmer Until Tender
Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.Do not overcook, or potatoes may disintegrate. -
Blend the Soup
Using a slotted spoon, remove about 1–2 cups of cooked potato chunks and set aside. Add the softened cream cheese to the pot. Use an immersion blender to purée the soup until smooth and creamy.Alternatively, carefully transfer half the soup to a countertop blender, blend, then return to the pot. -
Combine and Finish
Return the reserved potato chunks to the pot. Stir well to combine. Add more broth if a thinner consistency is desired. Simmer for another 5–10 minutes. Taste and adjust seasoning with additional salt and pepper.Avoid boiling vigorously after adding cream cheese to prevent separation. -
Serve Warm
Ladle the soup into bowls and top with your favorite toppings such as cheddar cheese, bacon, green onions, or a dollop of sour cream.Pairs perfectly with crusty bread, garlic toast, or bread bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 30mgmg10%
- Sodium 680mgmg29%
- Potassium 850mgmg25%
- Total Carbohydrate 37gg13%
- Dietary Fiber 4gg16%
- Sugars 6gg
- Protein 7gg15%
- Calcium 80mg mg
- Iron 2.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Potato choice: Yukon Golds are ideal for their creamy texture and thin skin. Russets work too but peel them first.
- Creamier version: Use full-fat cream cheese and add a splash of heavy cream at the end.
- Dairy-free option: Replace cream cheese with cashew cream or coconut milk.
- Slow cooker method: Combine all ingredients (except cream cheese) and cook on low for 6–8 hours. Add cream cheese at the end, blend, and serve.
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended due to cream cheese, which may separate when frozen. Best enjoyed fresh.
