Can I use chicken broth instead of vegetable broth?

Yes, for a richer flavor; adjust salt Chicken broth adds depth to the potato soup recipe. Start with the same amount and taste, then add salt gradually as needed. If you want, mix half chicken and half veggie broth for a mellower base.

Is this soup suitable for vegetarians/vegans?

Yes with dairy-free milk and vegetable broth; omit toppings like bacon For a vegan version, use plant-based milk and vegetable broth. Skip cheese or use vegan cheese, and leave off meat toppings like turkey bacon to keep it plant-based.

How can I thicken or thin the soup?

Blend more for thicker texture; add more broth for lighter consistency If you want more body, blend a larger portion of the potatoes or simmer longer. For a lighter feel, whisk in additional broth or milk until you reach your desired consistency.

What potatoes work best?

Yukon Gold or russet for a balanced creamy yet chunky result Yukon Golds yield a silky, creamy texture, while russets give a sturdy bite. I often use a mix to get both creaminess and chunks in every spoonful.

How long do leftovers keep?

Refrigerate up to 3–4 days; freeze for longer storage Store in airtight containers. Reheat gently on the stove and whisk to restore creaminess before serving.

Potato Soup – 30-Min Epic Cheddar Garlic Herb Comfort

Name: Potato Soup Recipe brings 30Min Epic Creamy Savory flavor.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil or unsalted butter; 1 medium onion, diced; 3 cloves garlic, minced; 4 cups diced potatoes (Yukon gold or russet); 4 cups vegetable broth; 1 cup milk or cream; Salt and pepper, to taste; Optional toppings: shredded cheddar, green onions, turkey bacon crumbles, fresh parsley

Description

Potato Soup Recipe – A rich, creamy, and hearty potato soup that’s easy to make in 30 minutes, inspired by Idaho potatoes and perfect with cheese, green onions, or turkey bacon.

Ingredients

Scale

2 tbsp olive oil or unsalted butter
1 medium onion, diced
3 cloves garlic, minced
4 cups diced potatoes (Yukon gold or russet)
4 cups vegetable broth
1 cup milk or cream
Salt and pepper, to taste
Optional toppings: shredded cheddar, green onions, turkey bacon crumbles, fresh parsley

Instructions

Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
Use an immersion blender or potato masher to blend part of the soup for a creamy texture while leaving some chunks.
Stir in milk or cream and heat through without boiling.
Taste and adjust seasoning if needed.
Serve hot with optional toppings like shredded cheese, green onions, turkey bacon, or fresh parsley.

Notes

Can substitute chicken broth for a richer flavor, if preferred.
For a vegan option, use plant-based milk and vegetable broth and omit dairy toppings.
Leftover soup can be stored in the refrigerator for 3–4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop simmer
Cuisine: American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 160
Sugar: 6 g
Sodium: 350 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 10 mg

Keywords: Potato Soup Recipe, Creamy Potato Soup, Easy Potato Soup, 30 Minute Potato Soup, Idaho Potato Soup, Comfort Food Soup