A creamy and cozy potato soup recipe with 5 delicious twists—loaded, vegan, light, crockpot, and customizable for every palate.

Scale

6 medium russet potatoes, peeled and chopped

1 medium yellow onion, diced

3 garlic cloves, minced

4 cups low-sodium chicken or vegetable broth

1 cup heavy cream or dairy-free alternative

1 cup shredded cheddar cheese (optional)

4 slices cooked bacon, crumbled (optional)

2 tablespoons butter or olive oil

Salt and black pepper to taste

Optional toppings: green onions, sour cream, croutons, vegan cheese

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1. In a large pot, melt butter or heat oil over medium heat. Add onions and garlic, sauté until soft.

2. Add chopped potatoes and broth. Bring to a boil, then reduce to simmer for 20–25 minutes until tender.

3. Use an immersion blender to blend part of the soup until creamy, or leave chunky if preferred.

4. Stir in cream or dairy-free alternative. Add cheese if using, stir until melted.

5. Season with salt and pepper to taste. Simmer 5 more minutes.

6. Serve hot with desired toppings like bacon, sour cream, or green onions.

To make vegan, use plant-based broth, non-dairy cream, and vegan cheese.

For loaded version, add cooked bacon and extra cheddar cheese.

Use an Instant Pot or crockpot for set-it-and-forget-it simplicity.

Soup stores well in fridge for 4 days or freezer for 3 months.