15 Chili’s-Style Potato Soups That Warm You Up

I love the way a bowl of Chili’s-style potato soup feels—creamy, smoky, a little sharp from cheddar and bright from chives—comfort that hits your senses right away. I’ll walk you through 15 cozy variations, from loaded baked-potato classics to spicy chipotle twists and lighter turkey-bacon takes, each with tips on texture and reheating so your next bowl comes out perfect. Keep going and you’ll find the one you’ll make again and again.

Classic Loaded Potato Soup With Bacon and Cheddar

This creamy, comforting Classic Loaded Potato Soup combines tender Yukon Gold potatoes, smoky bacon, sharp cheddar, and green onions for a hearty bowl reminiscent of Chili’s favorite—rich, savory, and topped with all the fixings for extra texture and flavor.

• 2 lbs Yukon Gold potatoes, peeled and diced
• 6 strips bacon, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup chopped chives or green onions for garnish

Cook the bacon in a large pot over medium heat until crisp, remove and drain on paper towels leaving 1–2 tablespoons of bacon fat, then add butter and sauté onion until translucent and garlic until fragrant.

Stir in flour and cook 1 minute, whisk in chicken broth and bring to a simmer, add potatoes and smoked paprika, cover and cook until potatoes are tender.

Mash some potatoes for thickness, stir in cream, sour cream, and cheddar until melted and smooth, return bacon (reserve some for garnish), adjust seasoning, and serve topped with extra cheese, bacon, and chopped chives.

Tip: Use a mix of mashed and whole potato pieces for creamy texture with chunks, adjust thickness with extra broth or cream, and grate cheese fresh for best melting and flavor.

This recipe is inspired by the flavors of classic chili restaurant fare and pairs well with homestyle chili for a complete comforting meal.

Slow-Cooker Creamy Potato Soup

This Slow-Cooker Creamy Potato Soup is an easy, hands-off version of the classic loaded soup—tender potatoes, onions, garlic, and smoky bacon simmered low and slow, finished with cream, cheddar, and sour cream for a rich, velvety bowl you can top with extra cheese and chives. It’s perfect for busy days: prep in the morning and come home to dinner ready to mash and stir.

• 2 lbs Yukon Gold potatoes, peeled and diced
• 6 strips bacon, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup chopped chives or green onions for garnish

In a skillet cook bacon until crisp, drain leaving 1–2 tablespoons fat and sauté onion in the fat until translucent then add garlic and cook 30 seconds; transfer bacon, onion, and garlic to the slow cooker along with diced potatoes, chicken broth, smoked paprika, salt, and pepper, cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are very tender.

Mash about half the potatoes in the pot to thicken, stir in butter, flour whisked into a little cream to avoid lumps, then add remaining cream, sour cream, and cheese and stir until smooth and heated through, adjust seasoning and serve topped with reserved bacon and chives.

Tip: For best texture stir in cheese off heat to prevent graininess and reserve some bacon and chives for garnish; if soup is too thick thin with extra broth or milk. This soup pairs perfectly with cozy homestyle chili for a warming, comforting meal.

Spicy Jalapeño Potato Chowder

This Spicy Jalapeño Potato Chowder puts a zesty kick into a creamy potato base—tender potatoes and sweet corn simmer with sautéed onions, smoky bacon, and diced jalapeños for heat, finished with cream, sharp cheddar, and cilantro for brightness; it’s hearty enough for dinner but brightened by lime and spicy enough to serve with crusty bread or tortilla chips.

• 2 lbs Yukon Gold potatoes, peeled and 1/2-inch diced
• 4 strips bacon, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2–3 jalapeños, seeded and finely chopped (keep seeds for more heat)
• 1 cup frozen or fresh corn kernels
• 4 cups chicken broth
• 1 cup half-and-half or heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp kosher salt, more to taste
• 1/2 tsp black pepper
• 1 cup sharp cheddar, grated
• 2 tbsp chopped cilantro
• Juice of 1 lime
• Optional garnishes: extra diced jalapeño, lime wedges, tortilla strips

Cook the bacon in a large Dutch oven or pot over medium heat until crisp, remove and reserve, then sauté the onion in 1–2 tablespoons bacon fat with the butter until translucent, add garlic and jalapeños and cook 1 minute; sprinkle flour over the vegetables, stir to form a roux, then slowly whisk in the chicken broth to avoid lumps, add potatoes, corn, smoked paprika, cumin, salt, and pepper, simmer gently until potatoes are tender (15–20 minutes), mash about a third of the potatoes in the pot to thicken the chowder, stir in cream, cheddar off heat until melted, finish with lime juice and cilantro, adjust seasoning and serve topped with reserved bacon and desired garnishes.

Tip: If you want milder heat remove seeds from jalapeños and add them gradually, and if the chowder thickens too much loosen with extra broth or milk while the cheese is melted off the heat to avoid graininess.

This recipe can be adapted into a one-skillet meal by using ground chicken and pasta to create a cheesy one-skillet comfort dish that combines protein and starch in a single pot.

Bacon and Green Onion Potatoes Au Gratin Soup

This Bacon and Green Onion Potatoes Au Gratin Soup combines the comforting creaminess of classic au gratin potatoes with smoky bacon and bright green onions for a rich, cozy bowl that tastes like your favorite casserole spooned into soup form; tender diced potatoes simmer in a cheesy béchamel enhanced with sharp cheddar and Gruyère, finished with crispy bacon, plenty of chopped green onions, and a touch of thyme for warmth.

• 2 lbs Yukon Gold or russet potatoes, peeled and 1/2-inch diced
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely chopped
• 4 stalks green onion, white and light-green parts sliced, plus extra for garnish
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 cup sharp cheddar, shredded
• 3/4 cup Gruyère, shredded (or extra cheddar)
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp kosher salt, more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped parsley (optional)

Cook the bacon in a large Dutch oven over medium heat until crisp, remove with a slotted spoon and drain on paper towels leaving about 1–2 tablespoons of bacon fat in the pot.

Add butter and sauté the onion and the white parts of the green onion until softened. Stir in garlic and cook 30 seconds.

Sprinkle flour over the aromatics and cook 1–2 minutes to form a blonde roux. Slowly whisk in broth then add potatoes, thyme, salt and pepper and simmer until potatoes are tender about 15–18 minutes.

Mash a cup of the potatoes against the side of the pot to slightly thicken. Reduce heat and stir in milk, cream, Dijon and cheeses off the heat until melted and smooth.

Adjust seasoning and fold in most of the bacon and green onion tops. Garnish with remaining bacon and green onions before serving.

Tip: Use a mix of cheeses for depth, avoid boiling after adding cheese to prevent graininess, and thin with extra broth or milk if the soup becomes too thick while reheating.

This recipe can be adapted to use ground venison for a heartier, game-forward variation.

Broccoli and Cheddar Potato Soup

This Broccoli and Cheddar Potato Soup is a hearty, creamy bowl that balances tender potato chunks and bright broccoli florets with sharp cheddar for a comforting, slightly tangy finish; it’s quick to make on the stovetop and perfect for weeknights or as a starter for a cozy meal.

• 2 lbs Yukon Gold or russet potatoes, peeled and 1/2-inch diced
• 1 medium head broccoli, cut into small florets (about 3 cups)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 1/2 cups whole milk
• 1 cup heavy cream (or extra milk)
• 2 cups sharp cheddar, shredded
• 1 tsp Dijon mustard
• 1 tsp kosher salt, more to taste
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg (optional)
• 2 tbsp chopped chives or green onions for garnish

Melt butter in a large pot over medium heat and sauté onion until translucent, add garlic and cook 30 seconds then sprinkle flour and cook 1–2 minutes to make a blonde roux before slowly whisking in broth; add diced potatoes, bring to a simmer, cook until potatoes are tender about 12–15 minutes, add broccoli and simmer 4–5 minutes until bright and tender, mash a cup of potatoes against the side of the pot to thicken if desired then reduce heat and stir in milk, cream, Dijon and most of the shredded cheddar off the heat until smooth and melty, adjust seasoning with salt, pepper and nutmeg, ladle into bowls and garnish with remaining cheddar and chives.

Tip: Use freshly shredded cheddar (not pre-shredded) to avoid anti-caking agents that can make the cheese grainy, add broccoli later to keep it vibrant, and thin the soup with extra broth or milk when reheating if it becomes too thick.

For an extra moist and comforting finish, serve this soup with a slice of moist banana bread on the side.

Skillet-Smoked Potato and Cheese Soup

This Skillet-Smoked Potato and Cheese Soup brings a rich, smoky depth by finishing a creamy potato soup base in a cast-iron skillet over high heat (or under a broiler) to develop a golden, slightly charred cheese crust and a hint of bacon smoke; it’s a rustic twist on classic potato-cheddar soup, served straight from the skillet for a dramatic, communal meal.

• 2 lbs Yukon Gold potatoes, peeled and 1/2-inch diced
• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, shredded (reserve 1 cup)
• 1 cup smoked gouda or smoked cheddar, shredded
• 1 tsp Dijon mustard
• 1 tsp kosher salt, more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped chives or green onions for garnish

Cook the bacon in a large Dutch oven or oven-safe skillet over medium heat until crisp, remove with a slotted spoon and reserve; drain excess grease leaving about 1 tbsp in the pan, add butter and sauté onion until translucent then add garlic and cook 30 seconds, stir in flour to make a roux and cook 1–2 minutes before slowly whisking in broth; add diced potatoes, bring to a simmer and cook until just tender about 12–15 minutes.

Mash a cup of potatoes against the side of the pot for body, stir in milk, cream, Dijon, smoked paprika and most of the cheeses until smooth, season with salt and pepper, transfer to a well-buttered 10–12 inch cast-iron skillet if not already in one, top with reserved cheese and bacon, broil 3–5 minutes or place skillet over high heat briefly to form a bubbly, browned cheese crust, sprinkle chives and serve hot.

Tip: Use freshly shredded cheeses (not pre-shredded) for best melt and texture, keep an eye while broiling to avoid burning the crust, and if you want more smoke flavor add a few drops of liquid smoke or briefly smoke cooked bacon before mixing into the soup.

Crunchy Nut Banana Bread Delight is a great companion dessert to serve after this skillet soup, especially if you want a nutty, sweet finish with your meal and a contrast to the savory flavors; try pairing slices of Nutty Banana Breads with coffee or iced tea.

Ranch-Seasoned Loaded Baked Potato Soup

This Ranch-Seasoned Loaded Baked Potato Soup is a creamy, tangy, and hearty bowl that echoes loaded baked potatoes with a ranchy herb kick; it combines tender diced potatoes, sautéed onions and garlic, crumbled bacon, cheddar, sour cream, and a generous hit of ranch seasoning, finished with chives and extra bacon for garnish—serve with crusty bread or scallion-studded cornbread for a comforting weeknight meal.

• 2 lbs Russet potatoes, peeled and 1/2-inch diced
• 6 slices bacon, chopped
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk
• 1 cup half-and-half or heavy cream
• 1 cup sharp cheddar, shredded
• 1/2 cup sour cream
• 2 tbsp ranch seasoning mix (store-bought or homemade)
• 1 tsp Dijon mustard
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp chopped chives or green onions for garnish

Cook bacon in a large pot over medium heat until crisp, remove with a slotted spoon and drain most of the fat leaving about 1 tbsp; add butter, sauté onion until translucent, add garlic 30 seconds, stir in flour and cook 1–2 minutes to form a roux, slowly whisk in broth then add diced potatoes and bring to a simmer until tender about 12–15 minutes.

Mash a cup of potatoes against the side of the pot for body, stir in milk, half-and-half, Dijon, ranch seasoning, sour cream and most of the cheddar until smooth and heated through, season with salt and pepper, finish with crumbled bacon and chives and serve hot.

Tip: Use freshly shredded cheese for best melt, taste for seasoning before finishing (ranch mixes vary in salt), and if you want a thinner soup add more broth or milk a little at a time while reheating.

Many home cooks return to these kinds of recipes because they deliver restaurant-quality dinners with comforting, repeatable flavors.

Turkey Bacon and Light-Cream Potato Soup

This lighter Turkey Bacon and Light‑Cream Potato Soup keeps the comforting flavors of a loaded potato bowl while cutting calories: tender diced potatoes, smoky turkey bacon, sautéed aromatics, a touch of light cream for silkiness, and fresh herbs make a satisfying weeknight soup that reheats well and pairs nicely with a crisp salad or whole‑grain bread.

• 1½ lbs Yukon Gold or Russet potatoes, peeled and ½‑inch diced
• 6 slices turkey bacon, chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or 1 tbsp butter
• 3 tbsp all‑purpose flour
• 4 cups low‑sodium chicken or turkey broth
• 3/4 cup skim milk
• 1/2 cup light cream (or 1/4 cup light cream + 1/4 cup milk)
• 1 cup reduced‑fat sharp cheddar, shredded
• 3 tbsp plain Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp dried parsley or 1 tbsp fresh chopped parsley
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Chopped chives or green onions for garnish

Cook turkey bacon in a large pot over medium heat until crisp, remove with a slotted spoon and reserve 1 tablespoon drippings in the pot. Add oil or butter if needed and sauté the onion until softened about 5 minutes.

Add garlic 30 seconds, stir in flour and cook 1–2 minutes to make a light roux then gradually whisk in the broth until smooth.

Add diced potatoes and bring to a simmer until potatoes are tender about 12–15 minutes. Mash a cup of potatoes against the side of the pot for body.

Stir in milk, light cream, Dijon, Greek yogurt and most of the cheddar until melted and heated through. Season with salt and pepper, finish with reserved turkey bacon and chopped chives and serve hot.

Tip: Use lower‑sodium broth and taste for salt before adding, shred cheese fresh for better melting, and if the soup is too thick thin with extra broth or milk a little at a time while reheating.

Instant Pot Zesty Potato and Ham Soup

This Instant Pot Zesty Potato and Ham Soup delivers a comforting, tangy twist on classic ham-and-potato soup using the pressure cooker for a fast, hands-off meal; tender diced potatoes, smoky diced ham, sautéed onions and celery, a splash of white wine or vinegar for brightness, a touch of cream and cheddar for richness, and a hit of dijon and lemon to brighten the flavors make this soup weeknight-friendly and great for leftovers.

• 1½ lbs Yukon Gold or russet potatoes, peeled and ½‑inch diced
• 2 cups cooked ham, diced (about 8–10 oz)
• 1 medium yellow onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 2 tbsp all‑purpose flour
• 4 cups low‑sodium chicken or ham broth
• 1/4 cup dry white wine or 1 tbsp apple cider vinegar
• 3/4 cup milk or half‑and‑half
• 1 cup shredded sharp cheddar
• 1 tsp Dijon mustard
• 1 tsp lemon zest (optional) or 1 tbsp lemon juice
• 1 tsp dried thyme or 1 tbsp fresh chopped thyme
• 1 tsp kosher salt, 1/2 tsp black pepper
• Chopped chives or parsley for garnish

Set Instant Pot to Sauté and heat oil or butter, add onion and celery and cook until softened about 4–5 minutes, add garlic and cook 30 seconds then stir in flour and cook 1 minute; deglaze with wine or vinegar scraping any browned bits, add potatoes, ham, broth, thyme, salt and pepper, lock lid and pressure cook on High for 6 minutes then quick release; switch to Sauté, mash a cup of potatoes against the side for body, stir in milk, Dijon, cheddar and lemon zest or juice until melted and heated through, adjust seasoning and serve garnished with chives.

Tip: Use leftover ham for best flavor, reduce salt if using salty ham or broth, add a splash more broth or milk to thin when reheating, and brown a bit of diced ham first for extra smoky depth before pressure cooking.

Chipotle-Cheddar Potato Bisque

This Chipotle-Cheddar Potato Bisque is a smoky, creamy soup that balances the heat of chipotle peppers with sharp cheddar and velvety potatoes for a luxurious starter or light meal; it uses sautéed aromatics, a touch of tomato, roasted or canned chipotles in adobo for depth, and blender-smooth texture finished with cream or half‑and‑half and a squeeze of lime to brighten.

• 1½ lbs Yukon Gold or russet potatoes, peeled and ½‑inch diced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1–2 chipotle peppers in adobo, minced (plus 1 tbsp adobo sauce), or to taste
• 2 tbsp olive oil or butter
• 2 tbsp all‑purpose flour
• 4 cups low‑sodium chicken or vegetable broth
• 1 (14 oz) can diced tomatoes, drained slightly
• 3/4 cup milk, half‑and‑half, or heavy cream
• 1½ cups shredded sharp cheddar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt, 1/2 tsp black pepper
• Juice of 1/2 lime
• Chopped cilantro or chives for garnish
• Optional: crispy bacon or pancetta for topping

Heat oil in a large pot over medium heat, add onion and cook until soft, add garlic and cook 30 seconds then stir in flour and smoked paprika and cumin to form a roux.

Add diced potatoes, diced tomatoes, minced chipotle and adobo, broth and salt and pepper, simmer until potatoes are tender about 15–20 minutes then use an immersion blender (or carefully transfer in batches to a blender) to purée until very smooth, return to pot, stir in milk and shredded cheddar over low heat until melted and smooth, finish with lime juice and adjust seasoning.

Tip: Taste for heat before adding all the chipotle—start with one pepper and add more if needed; if soup is too thick thin with extra broth or milk, and add grated cheddar off the heat to prevent graininess.

Cauliflower-Boosted Lighter Potato Soup

This lighter cauliflower-boosted potato soup keeps the comfort of a classic creamy potato soup but stretches calories and adds nutrition by blending in roasted cauliflower for body and mild nuttiness; it uses Yukon Gold potatoes for creaminess, a head of cauliflower (roasted or steamed), sautéed onion and garlic, a light roux or a splash of olive oil, low‑sodium chicken or vegetable broth, a touch of milk or half‑and‑half for silkiness, and bright finishing touches like lemon juice and chives so you get a satisfying bowl that feels rich without being heavy.

• 1 lb Yukon Gold potatoes, peeled and ½‑inch diced
• 1 small head cauliflower (about 1 lb), cut into florets
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter, divided
• 2 tbsp all‑purpose flour (or 1 tbsp for lighter)
• 4 cups low‑sodium chicken or vegetable broth
• 1/2 cup milk or half‑and‑half (use more for thinner soup)
• 1 tsp kosher salt, 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• Juice of 1/2 lemon or lime
• Chopped chives or parsley for garnish
• Optional: grated Parmesan or a dollop of Greek yogurt for serving

Heat oven to 425°F (220°C); toss cauliflower florets with 1 tbsp oil, roast on a sheet until golden and tender about 20–25 minutes.

While in a large pot heat remaining oil over medium, sauté onion until translucent then add garlic and cook 30 seconds, sprinkle flour and cook 1 minute, add diced potatoes, roasted cauliflower (reserve some florets for garnish if desired), broth, salt, pepper and smoked paprika, simmer until potatoes are tender about 15–20 minutes.

Then purée with an immersion blender (or in batches in a blender) until smooth, return to pot, stir in milk and lemon juice over low heat to warm and adjust seasoning, serve garnished with chives and optional Parmesan or yogurt.

Tip: Roast cauliflower until nicely caramelized for best flavor, reserve some roasted pieces for texture, and adjust thickness with extra broth or milk while adding salt at the end to avoid over‑seasoning.

Cheesy Potato and Sausage Comfort Soup

This Cheesy Potato and Sausage Comfort Soup is a hearty, cozy bowl that combines golden potatoes, browned sausage, sautéed aromatics and melty cheese in a creamy, savory broth; it’s perfect for chill evenings, made on the stovetop in one pot (with optional finishing toppings like scallions, extra cheese, or crispy bacon) and can be adjusted for spice or creaminess depending on your sausage choice and how much cheese you stir in.

• 1 lb Yukon Gold or russet potatoes, peeled and ½‑inch diced
• 12 oz bulk breakfast sausage or Italian sausage (mild or spicy), casings removed if necessary
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• 2 tbsp all‑purpose flour
• 4 cups low‑sodium chicken broth
• 1 cup half‑and‑half or whole milk
• 1½ cups sharp cheddar cheese, shredded
• 1 tsp kosher salt, ½ tsp black pepper
• ½ tsp smoked paprika or cayenne (optional)
• 2 tbsp chopped chives or green onions for garnish
• Optional: crumbled cooked bacon, extra shredded cheese, or sour cream for serving

In a large Dutch oven over medium heat brown the sausage, breaking it into small pieces, then scoop out and drain excess fat leaving about 1 tbsp, add butter and sauté onion until soft.

Add garlic and cook 30 seconds, sprinkle flour and cook 1 minute stirring to make a roux, return sausage, add diced potatoes and broth, bring to a simmer and cook until potatoes are tender about 15–20 minutes.

Mash a portion of the potatoes against the side of the pot or pulse briefly with an immersion blender for a creamier texture, then stir in half‑and‑half and shredded cheddar off‑heat until smooth and melted, season to taste with salt, pepper and smoked paprika, rewarm gently if needed and serve topped with chives and optional bacon.

Tip: Use a sharp cheddar for best melting and flavor, add cheese off the boil to prevent graininess, reserve some potato chunks or roasted sausage for texture, and adjust thickness with extra broth or milk while seasoning at the end.

Parmesan and Herb Rustic Potato Soup

This Parmesan and Herb Rustic Potato Soup is a warm, savory bowl featuring tender potato chunks in a silky Parmesan-infused broth brightened with fresh herbs and a touch of garlic and lemon; it’s rustic (leave some potato texture), easy to make on the stovetop, and finishes with a drizzle of olive oil and a sprinkle of crunchy croutons or toasted breadcrumbs for contrast.

• 1.5 lb Yukon Gold or red potatoes, scrubbed and ½‑inch diced
• 2 tbsp olive oil or butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low‑sodium vegetable or chicken broth
• 1 cup whole milk or half‑and‑half
• ¾ cup finely grated Parmesan cheese plus extra for serving
• 1 tsp Dijon mustard (optional)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp chopped fresh parsley
• Zest and 1 tbsp juice of ½ lemon
• 1 tsp kosher salt, ½ tsp black pepper
• Optional: croutons, toasted breadcrumbs, or a drizzle of good olive oil for garnish

Heat oil in a large pot over medium heat, add onion and a pinch of salt and cook until translucent, then add garlic and thyme and cook 30 seconds; stir in potatoes and broth, bring to a simmer and cook until potatoes are tender about 15–18 minutes.

Mash or pulse about one‑third of the potatoes with a potato masher or immersion blender for a rustic texture, stir in milk, Dijon (if using), and grated Parmesan off‑heat until smooth, then season with lemon zest and juice, salt and pepper and finish with parsley.

Tip: Use freshly grated Parmesan for best melting and flavor, add cheese off the heat to avoid graininess, and reserve a few potato cubes before mashing for pleasant bite and texture, plus adjust thickness with extra broth or milk as needed.

Cajun-Spiced Potato and Corn Chowder

This Cajun-Spiced Potato and Corn Chowder is a creamy, slightly smoky soup that marries tender potato chunks and sweet corn with bell pepper, celery, and a kick of Cajun seasoning; finished with a touch of cream, scallions, and crispy bacon or smoked sausage for extra richness, it’s hearty enough for a main course yet quick to make on the stovetop.

• 1.5 lb russet or Yukon Gold potatoes, peeled and 1/2‑inch diced
• 1 cup fresh or frozen corn kernels
• 4 slices bacon or 8 oz smoked sausage, diced (optional for vegetarian omit or use smoked paprika)
• 2 tbsp butter or oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 4 cups low‑sodium chicken or vegetable broth
• 1 cup whole milk or half‑and‑half
• 2 tbsp all‑purpose flour (optional for thicker chowder)
• 2 tbsp chopped fresh parsley or scallions plus extra for garnish
• Salt and black pepper to taste
• Juice of 1/2 lemon or 1 tbsp apple cider vinegar (optional)

Cook bacon or sausage in a large pot over medium heat until browned and crisp, remove and drain on paper towels leaving rendered fat (or heat butter/oil if not using meat).

Add onion, bell pepper and celery and cook until softened about 6–8 minutes, stir in garlic, Cajun seasoning and smoked paprika and cook 30 seconds.

Add potatoes, corn, flour (if using) and broth, bring to a simmer and cook until potatoes are tender about 15–20 minutes.

Mash a cup of the potatoes lightly against the side of the pot for body, stir in milk or half‑and‑half and return cooked bacon/sausage, warm through without boiling.

Adjust seasoning with salt, pepper and lemon or vinegar, garnish with parsley or scallions and serve with crusty bread.

Tip: Taste and adjust the Cajun seasoning toward the end since flavors concentrate as the chowder reduces, use a mix of diced and lightly mashed potatoes for texture, and add cream gradually to prevent curdling while keeping a smooth, rich finish.

Potato, Leek, and White Cheddar Velouté

This Potato, Leek, and White Cheddar Velouté is a silky, comforting soup that highlights tender potatoes and sweet leeks simmered in a gentle stock, finished with melted white cheddar and a touch of cream for richness; it’s strained or partially puréed to achieve a smooth velouté texture and brightened with a little acid and chives for balance.

• 1.5 lb Yukon Gold or russet potatoes, peeled and cut into 1‑inch cubes
• 2 large leeks (white and pale green parts only), cleaned and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (optional)
• 1 medium shallot, finely chopped
• 3 cloves garlic, minced
• 4 cups low‑sodium chicken or vegetable stock
• 1 cup whole milk or half‑and‑half
• 4 oz white cheddar, finely grated
• 2 tbsp all‑purpose flour (optional, for slight thickening)
• 1 bay leaf
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1 tbsp lemon juice or 1–2 tsp white wine vinegar
• 2 tbsp chopped chives or parsley for garnish

Melt butter and oil in a large pot over medium heat, add shallot and leeks and sweat gently until soft and translucent (8–10 minutes) without browning.

Stir in garlic, thyme and flour if using and cook 1 minute, add potatoes, bay leaf and stock, bring to a simmer and cook until potatoes are very tender about 15–20 minutes.

Remove bay leaf, purée with an immersion blender or in batches until smooth, return to pot, stir in milk and grated white cheddar over low heat until cheese melts and the soup is velvety (do not boil).

Season with salt, pepper and lemon juice or vinegar, keep warm and adjust seasoning before serving topped with chives.

Tip: Use gently heated milk and add cheese slowly over low heat to prevent graininess, clean leeks thoroughly to remove grit, and for an extra-silky velouté pass the puréed soup through a fine-mesh sieve.