Stovetop Potato Soup Recipe

Imagine a steaming bowl of creamy potato soup, the aroma of garlic and thyme wafting through your kitchen.

There’s something about this classic comfort dish that wraps you in warmth and simplicity.

Easy to make, this stovetop potato soup is perfect for a cozy meal, transforming humble potatoes and fresh veggies into a rich, velvety delight.

As the flavors meld beautifully together, you’ll find yourself excited to plunge into.

Let’s bring this dish to life!

Kitchen Tools Required

• 1 large pot
• 1 sharp knife
• 1 cutting board
• 1 ladle
• 1 potato masher or immersion blender

Ingredients

• 4 cups chicken broth
• 3 large russet potatoes, peeled and diced
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley

Cook & Prep Time

To efficiently manage your time while preparing and cooking the stovetop potato soup, you can follow this timeline:

1. Reading Time: 5 minutes
   • Read through the entire recipe and instructions to familiarize yourself with the process and guarantee you have all the necessary ingredients and equipment.
2. Prep Time: 15 minutes
   • Gather all ingredients and equipment.
   • Peel and dice the potatoes.
   • Chop the onion, celery, and carrots.
   • Mince the garlic.
   • Measure out the chicken broth, heavy cream, butter, salt, pepper, thyme, cheddar cheese, and parsley.
3. Cooking Time: 30 minutes
   • Start by melting the butter in the large pot over medium heat.
   • Sauté the onion, garlic, celery, and carrots until softened (approximately 5 minutes).
   • Add the diced potatoes, chicken broth, salt, pepper, and thyme.
   • Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
   • Use a potato masher or immersion blender to mash some of the potatoes for desired thickness.
   • Stir in the heavy cream and simmer for an additional 5 minutes.
4. Resting Time: 5 minutes
   • Remove the soup from heat and let it rest for 5 minutes before serving.
5. Serving Time: 5 minutes
   • Ladle the soup into bowls.
   • Top with shredded cheddar cheese and chopped fresh parsley.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Melt the butter in a large pot over medium heat.

Add the onion, garlic, celery, and carrots to the pot and sauté until softened.

Stir in the diced potatoes, chicken broth, salt, pepper, and thyme.

Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.

Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency.

Stir in the heavy cream and continue to simmer for an additional 5 minutes.

Remove from heat and let the soup rest for 5 minutes before serving.

Ladle soup into bowls and top with shredded cheddar cheese and chopped fresh parsley.

Serving Tips

• Crusty Bread: Serve with a slice of crusty bread for dipping and soaking up the creamy soup.
• Side Salad: Pair with a fresh green salad to add a crunchy contrast to the smooth soup.
• Grilled Cheese Sandwich: Enjoy alongside a classic grilled cheese for a comforting and filling meal.
• Crackers: Offer a side of crackers for a simple and crunchy accompaniment.
• Bacon Bits: Top the soup with crispy bacon bits for an extra savory and smoky flavor.

Storage

To store leftover stovetop potato soup, let it cool completely.

Then, transfer it to an airtight container.

Refrigerate for up to 3 days.

Alternatively, you can freeze it for up to 3 months.

Freezing

To freeze potato soup, allow it to cool completely.

Then, transfer it to airtight containers. Leave space for expansion.

Label with the date. Freeze for up to 3 months.

Reheating

When reheating stovetop potato soup, use low to medium heat on the stove.

Stir occasionally to prevent sticking.

Alternatively, microwave on medium power.

Stir every 1-2 minutes for even heating.

Final Thoughts

This stovetop potato soup recipe is a comforting and delicious choice for any meal.

The combination of creamy potatoes, savory broth, and aromatic vegetables creates a rich, satisfying dish.

Adjust the seasoning to your liking and don’t hesitate to get creative with toppings.

Enjoy this warm and hearty soup with family and friends.

Frequently Asked Questions

Can I Substitute the Heavy Cream With a Dairy-Free Alternative?

You can substitute heavy cream with coconut milk or almond milk for a dairy-free option. Both provide a creamy texture. Coconut milk adds a subtle sweetness, while almond milk offers a more neutral flavor, maintaining the soup’s balance.

Is It Possible to Make This Soup Vegan-Friendly?

Yes, you can make it vegan-friendly! Substitute chicken broth with vegetable broth, heavy cream with coconut milk, and butter with olive oil. Skip the cheese or use vegan cheese. Add nutritional yeast for a cheesy flavor. Enjoy!

How Can I Make the Soup Spicier?

You can spice up your soup by adding diced jalapeños or red pepper flakes when sautéing the veggies. Consider incorporating a dash of cayenne pepper or a splash of hot sauce to intensify the heat further.

What Are Some Good Side Dishes to Serve With This Soup?

Pair your soup with a crusty baguette or garlic bread for dipping. A fresh green salad with vinaigrette adds a crisp contrast. For a heartier option, serve a grilled cheese sandwich, enhancing the soup’s creamy profile.

Can I Add Other Vegetables to This Potato Soup Recipe?

You can definitely add other vegetables. Try incorporating corn, peas, or bell peppers for added sweetness and color. Sauté them with the onions and garlic to enhance their flavors before adding the broth and potatoes.

Stovetop Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• 1 Large pot
• 1 sharp knife
• 1 Cutting board
• 1 Ladle
• 1 potato masher or immersion blender

Ingredients

  

1x2x3x

• 4 cup chicken broth
• 3 large russet potatoes peeled and diced
• 1 cup onion chopped
• 2 clove garlic minced
• 1 cup heavy cream
• 1/2 cup celery chopped
• 1/2 cup carrots chopped
• 1/4 cup butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/2 cup cheddar cheese shredded
• 2 tablespoon fresh parsley chopped

Instructions

 

• Melt the butter in a large pot over medium heat.
• Add the onion, garlic, celery, and carrots to the pot and sauté until softened.
• Stir in the diced potatoes, chicken broth, salt, pepper, and thyme.
• Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
• Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency.
• Stir in the heavy cream and continue to simmer for an additional 5 minutes.
• Remove from heat and let the soup rest for 5 minutes before serving.
• Ladle soup into bowls and top with shredded cheddar cheese and chopped fresh parsley.

Notes

To enhance the flavor of your soup, consider using homemade chicken broth if available. For added texture and taste, you can include cooked bacon bits as a topping. Adjust the thickness of the soup by mashing more or fewer potatoes to your preference. Ensure all vegetables are diced evenly for consistent cooking.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.