Creamy Potato Soup is the kind of dish that brings comfort in every spoonful. With its smooth texture, rich flavor, and simple ingredients, it has earned its place as a timeless favorite. Whether you’re looking for a cozy meal on a chilly evening or a hearty option that the whole family will enjoy, this soup never disappoints. It’s budget-friendly, adaptable to different tastes, and pairs beautifully with crusty bread or a crisp salad. Once you master this recipe, you’ll find yourself returning to it again and again, making small tweaks to suit the season or your mood.
Table of Contents
Why You’ll Love This Recipe
There’s a reason creamy potato soup is a classic in so many kitchens. Here’s what makes it special:
- Comfort in a bowl – its silky texture and savory flavor warm you from the inside out.
- Simple ingredients – everything you need is likely already in your pantry or fridge.
- Customizable – keep it classic, or add toppings like cheese, bacon, or chives for extra flair.
- Family-friendly – kids and adults alike will happily enjoy a steaming bowl.
- Make-ahead friendly – it stores well in the fridge, making it ideal for busy weeknights.
This recipe proves that with just a few humble ingredients, you can create something extraordinary.
Ingredients
Here’s everything you’ll need to make a pot of rich, velvety creamy potato soup:
- 4 large russet potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream (for extra richness)
- Salt and black pepper, to taste
- Optional: fresh thyme or rosemary for an herbal note
- Garnishes: cheddar cheese, chives, bacon crumbles, or sour cream
Instructions
- Prepare the ingredients – Peel and dice the potatoes, chop the onion, and mince the garlic.
- Sauté aromatics – In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute.
- Make the roux – Sprinkle flour over the onion mixture and stir constantly for 2 minutes to create a smooth base that will thicken the soup.
- Add potatoes and broth – Pour in the broth while whisking, then add the diced potatoes. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender (15–20 minutes).
- Blend to desired texture – Use an immersion blender for a creamy consistency. Blend partially if you prefer some potato chunks.
- Add creaminess – Stir in milk or cream. Cook gently for 5 minutes without boiling.
- Serve and garnish – Ladle into bowls and top with cheese, chives, bacon, or sour cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4 hearty bowls
Nutrition Facts (per serving, approximate)
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 4g
- Sodium: 780mg
- Calcium: 90mg
These values may vary depending on the type of milk or cream used and any toppings you choose to add.
Tips & Variations
- Choose the right potato – Russet potatoes give a fluffy, smooth soup, while Yukon Golds add a buttery depth.
- Avoid gluey texture – Don’t over-blend; pulse lightly if you like a creamy but not starchy finish.
- Lighten it up – Use milk instead of heavy cream, or swap half the broth for milk.
- Make it loaded – Add shredded cheddar, crispy bacon, and a dollop of sour cream for a loaded baked potato vibe.
- Go veggie – Stir in broccoli or leeks for a wholesome twist.
- Spice it up – A pinch of cayenne or smoked paprika gives gentle heat.
- Vegan version – Use vegetable broth and coconut milk or almond milk for dairy-free creaminess.
Creamy Potato Soup
Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle in flour and stir constantly for 2 minutes to make a roux.
- Gradually add broth while whisking. Add potatoes, season with salt and pepper, and bring to a boil.
- Lower heat and simmer 15–20 minutes until potatoes are tender.
- Blend with an immersion blender until creamy (or leave some chunks for texture).
- Stir in milk or cream and cook gently for 5 minutes.
- Serve hot with your favorite toppings.
Notes
– Blend partially for a chunkier soup, fully for smooth.
– Add toppings like cheese, bacon, or chives for extra flavor.
FAQs
Q: How can I make my potato soup thicker?
A: Blend a larger portion of the potatoes, or stir in a spoonful of instant potato flakes for quick thickening.
Q: Can I make this soup without cream?
A: Yes! Substitute with whole milk, almond milk, or even blended cauliflower for a creamy effect.
Q: What’s the best way to reheat leftovers?
A: Warm gently on the stovetop over low heat, stirring often. Avoid boiling to keep the cream from separating.
Q: Can I freeze creamy potato soup?
A: It’s best enjoyed fresh, but you can freeze it without the dairy, then add the milk or cream when reheating.
Q: Can I use sweet potatoes instead?
A: Absolutely! Sweet potatoes bring a slightly sweet, earthy twist.
Conclusion
Creamy potato soup is more than just a recipe—it’s comfort in a bowl. With its silky texture, savory depth, and endless topping possibilities, it’s a dish that satisfies both the stomach and the soul. Whether you serve it on a cold winter night or as a simple weekday meal, this soup is sure to become a staple in your kitchen. Add your own twist with herbs, spices, or creative garnishes, and you’ll have a go-to recipe that never gets old.