Potato Soup Recipe
Fall in the Loft Kitchen with Our Cozy Potato Soup
As the days grow shorter and the air turns crisp, nothing warms the heart (and body) quite like a steaming bowl of homemade potato soup. This recipe has become a beloved fall staple — simple, comforting, and endlessly adaptable to whatever the season brings.
Potatoes may seem humble, but when slow-simmered with fragrant aromatics and blended to creamy perfection, they transform into a soup that feels both wholesome and indulgent. This is the kind of dish that wraps you in a warm hug, invites everyone to the table, and fills the kitchen with the scent of home.
What you need:
- 4 large Yukon Gold potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup whole milk or cream
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 slices bacon, chopped
- 4 green onions, thinly sliced (separate white and green parts)
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
What you need to do:
- Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot. - Sauté Aromatics:
Add olive oil and butter to the pot with bacon fat. Sauté the white parts of the green onions and the yellow onion until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. - Add Potatoes and Broth:
Stir in the diced potatoes, then pour in the broth. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. - Blend the Soup:
Use an immersion blender to puree the soup until mostly smooth but still with some texture. Alternatively, blend in batches in a countertop blender, then return to pot. - Add Milk and Cheese:
Stir in the milk or cream, shredded cheddar cheese, and cooked bacon (reserving a small amount for garnish). Heat gently until cheese melts. Season with salt and pepper to taste. - Serve:
Ladle soup into bowls. Garnish with the green parts of the green onions, reserved bacon, and fresh chives or parsley.
Creative Variations
- Add Roasted Garlic: Roast a bulb of garlic and mash into the soup for a deeper, sweeter flavor.
- Spicy Kick: Stir in a pinch of cayenne pepper or smoked paprika for warmth.
- Vegetarian: Skip bacon and use vegetable broth; add smoked sea salt for savory depth.
- Chunky Style: Reserve half the cooked potatoes before blending to add back for texture.
Suggested Sides for a Full Fall Meal
- Warm Liguria Focaccia: Herbed and olive oil-rich, it’s perfect for dipping into the creamy soup.
- Simple Arugula Salad: Tossed with lemon vinaigrette and toasted walnuts for a fresh contrast.
- Apple and Cheddar Crostini: Crispy toasted baguette slices topped with melted sharp cheddar and thin apple slices.
- Mulled Apple Cider or Crisp White Wine: Both complement the richness and earthiness of the soup flavors.
This potato soup, loaded with green onions, bacon, and cheese, has quickly become our fall favorite in the Loft Kitchen—cozy, satisfying, and perfect for gathering loved ones around the table.
