I used to think potato soup was boring. A bland, beige puddle of sadness. Then I discovered this recipe, and my entire worldview shifted.
This isn’t just soup; it’s a warm, creamy, soul-hugging experience in a bowl. I’m talking about the kind of meal that makes you close your eyes and sigh with pure joy. Forget everything you know about mediocre potato dishes.
This Holy Moly Potato Soup is about to become your new culinary religion.
What’s the secret? It’s not one thing; it’s everything. The texture is luxuriously creamy without being gloppy.
The flavor is deeply savory, with the humble potato finally getting the spotlight it deserves. It’s nostalgic, like the best version of a soup your grandma might have made, but also feels incredibly gourmet. Have you ever had a meal that just makes everything feel right in the world?
That’s this potato soup for you. It’s the culinary equivalent of a weighted blanket for your stomach.
Table of Contents
Holy Moly Potato Soup
Equipment
- Dutch oven or large soup pot For sautéing and simmering.
- Whisk To make a smooth roux and prevent lumps.
- Potato masher To mash some of the cooked potatoes directly in the pot.
- ladle For serving the soup.
Ingredients
- 4 tbsp unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 lbs russet potatoes, peeled and cubed
- 1 tsp dried thyme
- 8 slices crispy cooked bacon, crumbled
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- to taste salt and black pepper
- for garnish fresh chives
Instructions
- Melt the butter in a large Dutch oven or pot over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the garlic and cook for 1 more minute.
- Sprinkle the flour over the onion and garlic mixture. Whisk constantly for about a minute to form a roux and cook out the flour taste.
- Slowly pour in the broth while whisking to prevent lumps. Add the milk and heavy cream and bring to a gentle simmer.
- Stir in the potatoes and thyme. Simmer uncovered over low heat for 15-20 minutes, or until potatoes are fork-tender.
- Use a potato masher to mash about half of the potatoes directly in the pot. Stir to combine for a creamy-chunky texture.
- Turn off the heat. Stir in cheddar cheese and sour cream until melted and smooth. Fold in most of the crumbled bacon. Season with salt and pepper.
- Ladle into bowls. Garnish with remaining bacon, chives, a dollop of sour cream, and extra cheese if desired. Serve immediately.
Notes
Nutrition
Ingredients
Gathering these ingredients is the first step toward potato nirvana. Most are pantry staples, but a couple of them are the key players that elevate this from good to “holy moly.” Trust me, don’t skip the special stuff.
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 lbs russet potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 8 slices crispy cooked bacon, crumbled
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- Salt and black pepper to taste
- Fresh chives, for garnish
Step-by-Step Instructions
- Cook your aromatics. Melt the butter in a large Dutch oven or pot over medium heat.
Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant. This builds your flavor foundation.
- Create the roux. Sprinkle the flour over the onion and garlic mixture.
Whisk constantly for about a minute to cook out the raw flour taste. This is what will thicken your amazing potato soup to perfection.
- Slowly add liquids. Gradually pour in the broth, whisking continuously to avoid lumps. Follow with the milk and cream, still whisking.
Bring the mixture to a gentle simmer; it will begin to thicken slightly.
- Add the potatoes. Stir in your cubed potatoes and dried thyme. Bring the soup back to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, or until the potatoes are fork-tender.
- Mash and mix. Use a potato masher to roughly mash about half of the potatoes right in the pot.
This creates that perfect, creamy-yet-chunky texture that makes this soup legendary.
- Finish it off. Turn off the heat. Stir in the shredded cheddar and sour cream until the cheese is melted and smooth. Fold in most of the crumbled bacon, saving some for garnish.
Season generously with salt and pepper.
- Serve immediately. Ladle the hot soup into bowls. Top with extra bacon, a dollop of sour cream, fresh chives, and more cheese. Prepare for the compliments to roll in.
Storage Instructions
This soup is a fantastic make-ahead meal.
Let it cool completely before storing. In the fridge, it will stay fresh in an airtight container for 3-4 days. For the freezer, portion it out for easy meals.
It freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of milk or broth to loosen it up.
Why You’ll Love This Holy Moly Potato Soup
- Ultimate Comfort Food: It’s the definition of cozy. One bowl solves a bad day, a cold night, or just a general need for deliciousness.
- Incredibly Customizable: This recipe is a perfect base.
Add in extra veggies, different cheeses, or swap proteins to make it your own. Check out my guide for making the best creamy soups for more ideas.
- Feeds a Crowd (or Just You): It’s perfect for potlucks and family dinners, but it also reheats like a dream for easy weekday lunches. It’s a true all-rounder.
Common Mistakes to Avoid
- Not cooking the roux long enough. That minute of whisking is crucial.
If you don’t cook the flour, your soup will taste pasty.
- Boiling the soup after adding dairy. A simmer is your friend; a rolling boil will curdle your milk and cream. Nobody wants chunky milk.
- Over-mashing the potatoes. We want texture, not puree. A few good mashes does the trick.
Leave some glorious potato chunks!
Alternatives and Variations
This recipe is wonderfully adaptable. For a vegetarian version, use vegetable broth and omit the bacon (or use a plant-based alternative). To make it gluten-free, swap the all-purpose flour for a 1:1 GF flour blend.
For a lighter take, use half-and-half instead of heavy cream and low-fat milk. Feeling fancy? Add a cup of frozen corn, some chopped ham, or a dash of hot sauce for a kick.
It’s a very forgiving potato soup recipe.
FAQs
Can I freeze this Holy Moly Potato Soup?
Absolutely! Freeze it in portion-sized containers for up to 3 months. The texture might change slightly due to the dairy and potatoes, but a good stir after reheating fixes everything.
IMO, it’s still fantastic.
What’s the best substitute for heavy cream?
For a lighter option, half-and-half works well, though the soup will be slightly less rich. For a dairy-free version, full-fat canned coconut milk is my top choice. It adds a subtle sweetness that is actually delicious.
How long does it stay fresh in the refrigerator?
Your homemade potato soup will stay perfectly fresh in a sealed container in the fridge for 3 to 4 days.
Always give it a sniff test if you’re pushing day five.
Is this kid-friendly?
Is it kid-friendly? It’s cheese, potatoes, and bacon—it’s basically a trifecta of things kids love. It’s a guaranteed win for family dinner and a great way to get kids to eat their veggies if you sneak some in.
Can I prep it ahead of time?
Yes, it’s a great make-ahead meal!
You can chop the onions, garlic, and potatoes a day in advance and store them separately in the fridge. FYI, to prevent the potatoes from browning, keep them submerged in water.
Final Thoughts
This Holy Moly Potato Soup recipe is a game-changer. It’s reliable, deeply satisfying, and always a hit.
I promise it will ruin all other potato soups for you, and you’ll thank me for it. Give it a try this week and let me know in the comments what you think! Don’t forget to share your masterpiece with a friend who needs a bowl of comfort.