Creamy potato soup recipe is the kind of dish that makes chilly evenings feel warm and comforting. With its silky texture, rich flavor, and simple ingredients, this soup has earned its place as a classic in many kitchens. Potatoes provide a naturally hearty base, while butter, onions, and broth build layers of flavor. A splash of cream takes it from good to irresistible, making every spoonful satisfying. Whether you’re cooking for family, friends, or just yourself, this recipe is approachable yet impressive—perfect for cozy dinners, weeknight meals, or even meal prep for the week ahead.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients, big flavor: Everything you need is likely already in your pantry or fridge.
- Creamy and customizable: Blend until smooth for a silky finish, or leave it a little chunky for more texture.
- Comfort in a bowl: It’s hearty enough for dinner yet light enough to enjoy with a side salad or crusty bread.
- Family-friendly: Kids and adults alike will enjoy its mild, rich taste.
- Versatile: Add toppings like shredded cheese, crispy bacon, or fresh herbs to make it your own.
Ingredients
- 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
- Salt and black pepper, to taste
- Optional fresh thyme or rosemary, for an herbal note
- Toppings of choice: shredded cheese, chopped chives, crispy bacon bits, or sour cream
Instructions
- Prepare the potatoes: Peel and dice the russet potatoes into even chunks to ensure they cook uniformly.
- Sauté the aromatics: In a large soup pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Make the roux: Sprinkle the flour over the onion mixture, stirring constantly for 2 minutes. This will thicken the soup and prevent a raw flour taste.
- Add broth and potatoes: Slowly whisk in the broth, scraping the bottom of the pot. Add the diced potatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
- Blend for creaminess: Use an immersion blender to puree the soup until it reaches your preferred texture. Leave some chunks if you like it rustic, or blend fully for a smooth consistency.
- Stir in cream: Add the milk or heavy cream and let the soup warm gently over low heat for 5 minutes. Taste and adjust seasoning.
- Serve: Ladle into bowls and finish with your favorite toppings like cheese, bacon, or chives.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4–6 bowls
Nutrition Facts (per serving, approximate)
- Calories: 280
- Carbohydrates: 35g
- Protein: 6g
- Fat: 12g
- Fiber: 3g
- Sodium: 650mg
- Vitamin C: 25% DV
- Potassium: 20% DV
- Calcium: 10% DV
Tips & Variations
Pro Tips
- Choose the right potatoes: Russet potatoes give a fluffy, smooth texture, while Yukon Golds bring a naturally buttery taste.
- Don’t rush the roux: Cook the flour for at least 2 minutes to avoid a raw, grainy flavor.
- Blend carefully: Over-blending can make the soup gluey. Blend lightly for the perfect creamy consistency.
- Season in layers: Add salt and pepper gradually while cooking, then adjust before serving.
Variations
- Loaded Baked Potato Soup: Stir in sour cream and cheddar, then top with crispy bacon.
- Cheesy Broccoli Potato Soup: Add steamed broccoli florets and a handful of sharp cheddar.
- Spicy Kick: Sprinkle smoked paprika or cayenne for gentle heat.
- Vegan Option: Swap dairy with almond or coconut milk and use vegetable broth.
Creamy Potato Soup Recipe
Equipment
- Large soup pot
- – Immersion blender or standard blender
- – Wooden spoon
- Ladle
Ingredients
- – 4 large russet potatoes peeled and diced
- – 1 large onion finely chopped
- – 2 cloves garlic minced
- – 4 tbsp unsalted butter
- – 3 tbsp all-purpose flour
- – 4 cups chicken or vegetable broth
- – 1 cup whole milk or heavy cream
- – Salt and black pepper to taste
- – Optional: fresh thyme or rosemary
- – Toppings: shredded cheese chopped chives, crispy bacon bits, or sour cream
Instructions
- Peel and dice potatoes into even chunks.
- In a large pot, melt butter over medium heat. Add onion and cook until translucent, then stir in garlic for 1 minute.
- Sprinkle in flour, stirring constantly for 2 minutes to form a roux.
- Gradually whisk in broth, then add potatoes. Season with salt and pepper. Simmer 15–20 minutes until potatoes are tender.
- Blend soup with an immersion blender to your preferred consistency.
- Stir in milk or cream, warming gently for 5 minutes. Adjust seasoning.
- Serve hot with toppings of your choice.
Notes
– For a lighter version, replace cream with whole milk.
– Avoid over-blending to prevent a gluey texture.
FAQs
How can I make my potato soup thicker?
Blend more of the potatoes, add an extra spoonful of roux, or stir in a small amount of instant mashed potato flakes.
Can I make this without cream?
Yes—use whole milk for a lighter version, or try almond milk, oat milk, or even blended cauliflower for creaminess.
Why does my potato soup turn gluey?
This usually happens if the potatoes are over-blended. Use short pulses with an immersion blender for the best consistency.
Can I swap sweet potatoes?
Absolutely! Sweet potatoes add a touch of natural sweetness and extra nutrients.
Can I make creamy potato soup in a slow cooker?
Yes. Prepare the sautéed onion, garlic, and roux on the stovetop first, then transfer to a slow cooker with potatoes and broth. Cook on low for 6–8 hours, stir in cream before serving.
Conclusion
Creamy potato soup recipe is the definition of comfort food—simple ingredients transformed into something rich, warm, and nourishing. It’s versatile enough to enjoy as a light meal with salad, or as a hearty main dish topped with cheese, bacon, or fresh herbs. Whether you prepare it classic or with your own twist, this soup is bound to become a repeat favorite at your table.