Oh Hey, Let’s Talk Potato Soup (And Why I Still Can’t Peel Potatoes Fast)

Alright, so here’s the scoop: whenever rainy weather rolls in or I’m just in one of those moods (you know the ones), I end up making this creamy potato soup. It honestly started as an improvised thing; I used to call my mum for her ‘how do I stop it getting lumpy?’ advice. Eventually, I puzzled it out—after making more gloopy potato slop than I’d like to admit. Funny enough, one time I made such a huge pot I gave myself a mild hand cramp from all the stirring, which wasn’t in the plan. But all those not-quite-right attempts? Worth it! Because now this is the soup my friends request when they’re feeling rough around the edges or just hungry (often both, let’s be honest).

Why You’ll Love This… At Least I Do

I whip this up when I want something that tastes like home—comforting, thick, and kind of like a warm jumper for your belly. My family goes crazy for this because, honestly, there’s usually cheese involved (hard to argue with that logic). Plus, it sneaks in a few veggies (my younger cousin still doesn’t know there’s celery involved). I used to despise peeling potatoes—if you want to know true tedium, try peeling a whole sack on a Sunday night—but these days I just leave a bit of skin on when I’m feeling lazy. Oh, and if the kids are over, I toss in extra bacon; keeps the peace!

What You’ll Need (and What Works If You Don’t Have It)

6-ish medium potatoes, peeled or not (I love Yukon Gold, but russets or whatever’s lingering in the crisper works fine)
1 medium yellow onion, diced (I’ve subbed in leeks when I forgot onions—actually, divine)
2 stalks celery, chopped (my granny always pushed for organic, but honestly, just give ’em a rinse)
3 garlic cloves, minced (or a fat spoon of that jarred stuff if you’re in a hurry—no judgement)
4 cups chicken or veggie broth (cube stock is fine if you like things a bit saltier; I do, sometimes)
1 cup heavy cream (I use half-and-half when feeling guilty; oat milk gives it a twist)
3 strips bacon, chopped, optional but highly recommended
2 tablespoons butter (or olive oil, if you wanna be posh)
Salt and black pepper, to taste (I get carried away with cracked black pepper, whoops)
A big handful of shredded cheddar cheese to top (Parmesan also does the trick)
Fresh chives or spring onion tops for garnish (if I can find them; often I can’t)

Here’s How to Make It (Don’t Panic If You Mess It Up)

Bacon first. Grab a hefty pot—Dutch oven is ideal, but I’ve used a battered soup pan before. Toss the bacon in and let it sizzle until crisp; scoop it out and save some for topping (good luck not eating it). If skipping bacon, just melt the butter in the pan instead.
Add the veggies. Drop in chopped onion and celery, cook for about five minutes until soft-ish. Garlic in next, let it get fragrant (about 30 seconds). This is usually where I sneak a taste—not necessary, just habit.
Spuds, ahoy. Stir in your potatoes, toss them around to coat them in buttery oniony goodness. Pour in broth—enough to just barely cover the potatoes. Don’t stress if you need to add a splash more water.
Let it bubble. Bring the whole lot to a gentle boil, then drop the heat and simmer, lid mostly on, for about 20 minutes. The potatoes should be fork-soft (maybe a bit crumbly at the edges; totally fine).
Make it creamy. Here’s where I go rogue: I grab a potato masher and mash right in the pot until it’s thick but still has a few chunks. Or, if you like it silky, blitz with a stick blender but leave a few lumpy bits—the good stuff’s in the texture!
Add the love (cream & bacon). Pour in cream (or whatever sub you like), stir, and finish with half the crisped bacon. Taste it—add salt and pepper, maybe a pinch of smoked paprika if you’re feeling wild.

Don’t worry if it looks a bit odd before the cream goes in. It always comes together in the end. Actually, I find it works better if you let it sit for 10 minutes off the heat; flavors just meld. I probably made that up, but it seems right.

Trial and Error Notes (AKA Don’t Do What I Did)

Once, I added all the cream at the beginning. Weirdly, the potatoes never softened. My science teacher cousin explained why but, eh, lesson learned—add cream last.
If it’s too thin, mash a couple more potatoes right in. If too thick, just stir in extra broth, or milk.
Leftover bacon grease? Drizzle a little on top for magic (but don’t tell my doctor).

Soup Experiments I’ve Tried (And a Flop)

Swapping cheddar for blue cheese—bold! Divides the table but, honestly, I’m for it.
Tossed in leftover roast chicken once. Turned it into an accidental full meal.
I once tried tossing in kale for color. 10/10 would not recommend; turns the soup kind of a swampy green that’s hard to sell, especially to picky eaters.

Tools: But Don’t Panic If You’re Missing One

Big pot or Dutch oven — but any deep-ish pan works if you watch the simmer
Potato masher or stick blender — or even a fork in a pinch (just takes longer; maybe put on a podcast, like The Splendid Table)
Wooden spoon, unless you want to live dangerously with a metal one on nonstick

How to Store It… Not That You’ll Need To

Supposedly keeps in the fridge for up to 3 days. Actually, in my house, leftovers rarely make it past the next lunch. It does thicken up—just stir in a splash of broth or milk to bring it back to life. Never tried freezing it; I’m told creamy soups are hit or miss once defrosted, but you can check out this guide from The Kitchn if you want to be brave. Good luck!

How I Like to Serve It (Or Make It Look Fancy-ish)

Big bowls, lots of cracked black pepper, an avalanche of cheese, and—if I’m pulling out all the stops—a side of crusty bread, preferably nicked form the bakery that always charges too much. Sometimes, for Sunday lunches, I put out little dishes of toppings: more bacon, chopped herbs, the contraband sour cream. Everyone gets a say in their own bowl; fewer complaints that way.

Pro Tips, Learned the Hard (And Sometimes Crunchy) Way

Don’t skip the gentle simmer—tried to rush this step once and got hard potato bits. Unpleasant. Learned my lesson.
If you’re using salted broth, maybe hold off on extra salt until the end. (Too salty = regret city.)
Let it rest 5-10 min before serving. Flavors, I swear, get cozier. But, if you’re starving, go ahead, just don’t burn your tongue.

Real Questions I’ve Actually Been Asked (Swear)

Can I use sweet potatoes instead? You can, though I’d drop the cheese and go more curry-ish. Never tried it with cheddar; sounds a bit odd, but maybe I’m missing out.
Do I really need cream? Nah—you can use milk, unsweetened plant milk, or just skip it, soup still tastes good, just not quite as, well, creamy.
How do you stop the potatoes from getting gluey? The trick’s to not over-blend. Trust me, learned that after a wild bout with my old blender (RIP). Go easy!
What’s the best topping? In my opinion, chives. My kids say bacon (guess who wins).
Can you make this ahead? Absolutely! Actually, I think it tastes even better after a night in the fridge. Just stir well when you reheat.

If you made it this far, you really deserve a bowl. Or two. And if you want to nerd out further on soup thickening (which, why not?), check out this guide from Serious Eats. Totally worth the read on a rainy day.

P.S. If you end up with loads of leftovers (chance’d be a fine thing), try making loaded potato pancakes with the remnants. Not strictly traditional, but then, what in my house ever is?