This Super Simple Potato Soup is the kind of recipe you turn to when you need something warm, comforting, and incredibly easy to prepare. It brings together soft, creamy potatoes, gentle aromatics, and a rich broth that tastes like you simmered it all day—even though it comes together quickly. I once tried making this with almond milk instead of regular milk, and it worked wonders, giving the soup a velvety finish without adding heaviness. This dish is ideal for busy evenings, rainy afternoons, or moments when you want a nourishing bowl with minimal fuss. Its simplicity is its strength: humble ingredients that deliver dependable, satisfying flavor. Whether you serve it with crusty bread, crackers, or a sprinkle of cheese, this potato soup offers the kind of comfort that appeals to everyone. It is a timeless classic, perfect for families, solo meals, or sharing with friends.
Why You’ll Love This Recipe
You will appreciate this recipe for its simplicity, affordability, and consistently creamy texture. It uses everyday ingredients, requires minimal prep, and offers flexibility based on your preferences. It is the ultimate cozy meal for anyone who loves potato-based comfort dishes.
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Super Simple Potato Soup Meal: The Easiest Comfort Dish for Every Soup Lover
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A super simple, cozy, and creamy potato soup made with minimal ingredients—perfect for quick weeknight comfort food.
Ingredients
- 4 cups diced potatoes (about 4–5 medium potatoes)
- 1 small onion, diced
- 3 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional toppings: bacon bits, green onions, extra cheese
Instructions
- Add diced potatoes, onion, chicken broth, garlic powder, salt, and pepper to a pot.
- Bring to a boil, then reduce heat and simmer for 12–15 minutes until potatoes are tender.
- Use a potato masher to lightly mash some of the potatoes for a thicker consistency.
- Stir in butter, milk, cheddar cheese, and sour cream until melted and creamy.
- Simmer on low for 3–5 more minutes, adjusting seasoning as needed.
- Serve hot with your favorite toppings.
Notes
- Substitute vegetable broth to make it vegetarian.
- Add cooked bacon directly into the soup for extra richness.
- Use heavy cream instead of milk for an ultra-creamy soup.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Potatoes
They form the heart of this soup. Potatoes break down gently while cooking, creating a naturally creamy base without needing heavy thickeners.
Onion
Onion provides a subtle sweetness that balances the earthy potatoes and enhances the soup’s depth.
Garlic
Adds warmth and aromatic depth, enriching the overall flavor profile.
Butter
Used to sauté the aromatics and adds a classic richness to the broth.
Chicken broth
This serves as the soup’s backbone, adding savory flavor and helping the potatoes soften beautifully.
Milk
Gives the soup its creamy texture. You can substitute almond milk or another alternative—I tried almond milk once and it blended smoothly.
Salt
Essential for seasoning the potatoes properly.
Black pepper
Adds a gentle heat and rounds out the flavor.
Cheddar cheese
Melts into the soup, creating a comforting, cheesy finish that complements the potatoes.
Directions
Begin by peeling and dicing the potatoes into small, even cubes for quick, consistent cooking. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook briefly until fragrant. Add the diced potatoes and pour in the chicken broth, ensuring the potatoes are fully submerged. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are tender. Once softened, use a potato masher to lightly break down some of the potatoes, creating natural creaminess while leaving some texture. Lower the heat and stir in the milk. Continue stirring until the soup thickens slightly. Add cheddar cheese and allow it to melt fully into the broth. Season with salt and black pepper to taste. Serve warm with extra cheese on top or crusty bread on the side for dipping.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of broth or milk if the soup becomes too thick. Avoid boiling during reheating to prevent the dairy from separating. This soup can be frozen, though the texture may become slightly grainy—stirring well during reheating helps restore creaminess.
Variations and Customizations
Bacon Lover’s Version
Add crisp cooked bacon on top or stir crumbled bacon directly into the soup for smoky depth.
Loaded Potato Soup
Top with green onions, shredded cheese, and a dollop of sour cream for a fully loaded experience.
Veggie-Boosted
Add carrots or celery for extra texture and subtle sweetness.
Extra Creamy
Stir in a splash of heavy cream if you prefer a richer finish.
Dairy-Free
Use almond milk, coconut milk, or oat milk with excellent results.
Herb-Infused
Add thyme or rosemary during simmering for added aroma.
Cheese Swap
Try Monterey Jack or smoked Gouda for a different flavor profile.
Chunky Style
Skip the mashing and leave potatoes fully intact for a heartier texture.
Protein-Packed
Add shredded chicken or diced ham for a more filling variation.
Spicy Potato Soup
Incorporate red pepper flakes or a splash of hot sauce for warmth.
FAQs
Can I use any type of potato?
Yes, though russet and Yukon gold work best for creaminess.
Can I make this soup ahead of time?
Absolutely—reheats very well with added liquid if needed.
Can I leave the potato skins on?
Yes, especially if using thin-skinned potatoes.
Is this soup gluten-free?
Yes, as long as your broth is gluten-free.
Can I freeze potato soup?
You can, though dairy-based soups may change in texture.
Can I use vegetable broth instead of chicken broth?
Yes, it works well and keeps the recipe vegetarian.
How can I thicken the soup more?
Mash more potatoes or simmer a bit longer uncovered.
Can I make this in a slow cooker?
Yes—add all ingredients except milk and cheese, then stir those in at the end.
Is it okay to skip the cheese?
Yes, the soup will still be creamy from the potatoes.
What can I serve with potato soup?
Bread, salad, or roasted vegetables make perfect sides.
Conclusion
This Super Simple Potato Soup offers everything you want in a comforting, easy meal: minimal ingredients, quick preparation, and satisfyingly creamy results. It is perfect for weeknights, chilly days, or whenever you crave a warm, soothing bowl of classic comfort. Adapt it to your taste, serve it with your favorite sides, and enjoy a timeless soup that never disappoints.
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