This creamy rustic potato soup is like a warm hug in a bowl! Made with hearty potatoes, fresh herbs, and rich cream, it’s comfort food at its best.
Honestly, there’s nothing like curling up with a big bowl of this soup on a chilly day. I like to add some crunchy bread on the side for dipping—yum!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for this soup due to their starchy texture, which makes for a creamy base. If you don’t have russet, Yukon Gold potatoes work as a great alternative.
Bacon: Bacon adds a savory flavor and crunch. For a healthier option, you can substitute turkey bacon or skip it entirely. Try using smoked paprika for a similar smokiness without the meat!
Heavy Cream: This gives the soup its rich, creamy texture. If you prefer a lighter version, you can use half-and-half or even whole milk for a less indulgent touch. Coconut milk can also work for a dairy-free option, adding a different flavor.
Cheddar Cheese: Sharp cheddar enhances the flavor of the soup. If you want a different taste, you could use Gruyère or even a non-dairy cheese for a vegan twist.
How Can You Achieve a Perfectly Creamy Texture?
The key to that creamy texture lies in blending the soup without losing all the rustic charm of the potatoes. Here’s how to do it:
- After simmering your potatoes until tender, use an immersion blender directly in the pot. Blend until you reach your desired creaminess, but remember to leave some potato chunks for texture!
- If you don’t own an immersion blender, let a portion cool slightly and use a traditional blender to puree it. Always be cautious with hot liquids, blending in batches if needed!
- For an even creamier finish, always incorporate the heavy cream and cheese after blending. This helps them melt perfectly into the warm soup.
Enjoy your creamy rustic potato soup with your favorite toppings and a warm piece of bread!
How to Make Creamy Rustic Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and sliced into 1/4-inch rounds
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and fresh ground black pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
- Optional: crusty bread, for serving
How Much Time Will You Need?
You’ll need about 10 minutes to prep and 30 minutes to cook. In total, that’s about 40 minutes for this delicious creamy rustic potato soup from start to finish!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the bacon until it’s crisp. Once done, remove the bacon and set it on paper towels to drain. Let it cool, then crumble it into small pieces. Make sure to save about 1 tablespoon of the bacon fat in the pot for added flavor!
2. Sauté the Onion and Garlic:
Next, add the butter to the pot with the reserved bacon fat and let it melt. Add the chopped onion and cook until it becomes translucent and soft, about 5 minutes. Then, add the minced garlic and sauté for another minute until it smells wonderful.
3. Make the Roux:
Sprinkle the flour into the pot, stirring well to combine everything. Cook the flour mixture for 2-3 minutes while stirring constantly; this will create a roux that will make the soup nice and creamy.
4. Add the Broth:
Gradually whisk in the broth, making sure to mix well to prevent lumps. Bring the mixture to a boil and then get ready for the potatoes!
5. Cook the Potatoes:
Add the sliced potatoes to the pot. Lower the heat to a simmer, cover the pot, and cook until the potatoes are tender. This should take about 15-20 minutes.
6. Blend the Soup:
Use an immersion blender to blend most of the soup until it’s creamy, but make sure to leave some potato slices and chunks for that rustic feel. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, blend it, and then return it to the pot.
7. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup and everything to mix well. Taste and season with salt and pepper according to your preference.
8. Serve and Garnish:
Serve the soup hot in bowls, topping each serving with crumbled bacon, extra cheddar cheese, a sprinkle of freshly ground black pepper, and chopped chives for color and flavor.
9. Enjoy with Bread:
If you’d like, serve your creamy rustic potato soup with some crusty bread on the side for dipping. Enjoy your meal!
This hearty soup is sure to warm you up and satisfy your hunger. Bon appétit!
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Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their creaminess, Yukon Gold potatoes can also work well for a slightly different flavor and texture. Just ensure they are peeled and sliced thinly for even cooking.
How Can I Make This Recipe Vegetarian?
To make the soup vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add sautéed mushrooms or smoked paprika to enhance the flavor without meat.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, gently warm the soup on the stove over low heat, stirring occasionally to maintain its creamy texture.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer it to freezer-safe containers. This soup can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
