There’s something undeniably heartwarming about a steaming bowl of Potato Soup With Vegetable Broth on a crisp autumn day. The creamy texture, the tender chunks of potato, and the rich, savory flavor all combine to make one of the best comfort meals you can enjoy at home. On the first chilly day of fall, I love lighting a candle, putting a pot of this soup on the stove, and letting the aroma fill the house—it instantly feels like a hug in a bowl.

Comforting Potato Soup With Vegetable Broth – Fall Favorite Recipe

Perfect for cozy meals for two or a solo treat, this soup is incredibly versatile. It’s a fantastic option for easy dinner meals for one, yet hearty enough to serve the whole family. The beauty of this recipe is that it takes all the best parts of a loaded baked potato—cheese, a touch of cream, and flavorful seasonings—and transforms them into a rich, satisfying soup.

For anyone searching for soft dishes to eat, this creamy, comforting soup checks all the boxes. It’s gentle on the stomach but full of flavor, making it ideal for meals for colds or simply when you crave a soothing, nourishing dinner. Whether you’re pairing it with a slice of crusty bread or enjoying it on its own, it’s a classic example of fall comfort food recipes dinners done right.

This recipe also makes a great choice for those wanting healthy soup dinner recipes without sacrificing flavor. The combination of potatoes, vegetables, and a light broth creates a filling yet wholesome meal that warms you from the inside out. So, grab your favorite mug or bowl, dig in, and let this comforting potato soup turn an ordinary evening into a cozy, fall-inspired experience.

Comforting Potato Soup With Vegetable Broth – Fall Favorite Recipe

Ingredients

Main Soup Ingredients:

4 large russet potatoes, peeled or scrubbed and cut into cubes
4 cups chicken broth or vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced

Dairy Additions:

1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream

Toppings:

4 slices bacon, cooked and crumbled
1/4 cup green onions, chopped

Seasonings:

Salt and pepper, to taste
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked paprika

Instructions

In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté for 5–7 minutes, until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot along with the chicken or vegetable broth. Season with dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Once the potatoes are cooked, use an immersion blender to puree the soup to your preferred consistency—smooth or slightly chunky. Alternatively, carefully transfer in batches to a stand blender and blend until smooth.
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking on low heat for about 5 minutes, or until the cheese melts completely and the soup is hot throughout. Taste and adjust seasoning if needed.
Serve the soup in bowls and garnish with crumbled bacon, extra shredded cheddar, and chopped green onions for a beautiful, flavorful presentation.

Additional Tips

For a vegetarian version, swap in vegetable broth and skip the bacon.
For extra texture, reserve a few potato chunks before blending and stir them back in after pureeing.