Best Homemade Creamy Potato Soup Recipe

This Creamy Potato Soup is the ultimate comfort food, perfect for cozy nights and hearty meals. Made with tender potatoes, rich cream, and flavorful seasonings, it’s a one-pot wonder that satisfies every craving.

Whether you’re looking for a comforting winter meal or a simple dish to impress, this soup will never disappoint.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Potato masher or immersion blender
• Cutting board and knife

Ingredients Overview

• Potatoes: Russet or Yukon Gold potatoes are best for a creamy texture.
• Onion and Garlic: Add depth and aroma to the soup.
• Butter and Flour: Create a roux for thickening the soup.
• Chicken or Vegetable Broth: Forms the flavorful base.
• Milk and Cream: Add richness to the soup, making it velvety smooth.
• Seasonings: Salt, pepper, and optional herbs like thyme elevate the flavor.

Ingredients

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 tsp dried thyme (optional)
• Salt and pepper, to taste
• Optional toppings: shredded cheese, crumbled crackers, green onions, or sour cream

Step-by-Step Instructions

1. Sauté Aromatics:
   In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3–5 minutes.
2. Create the Roux:
   Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
3. Add Broth and Potatoes:
   Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Add the diced potatoes and bring to a gentle boil.
4. Cook Potatoes:
   Reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
5. Mash or Blend:
   Use a potato masher for a chunky texture or an immersion blender for a smooth soup. You can blend partially for a creamy yet textured result.
6. Add Milk and Cream:
   Stir in the milk and heavy cream. Heat the soup gently, but do not let it boil. Add thyme, if using, and season with salt and pepper to taste.
7. Serve:
   Ladle the soup into bowls and garnish with your favorite toppings.

Recipe Tips

• Consistency Control: Adjust the thickness of the soup by adding more broth for a thinner consistency or letting it simmer longer to thicken.
• Make It Cheesy: Add shredded cheddar cheese while the soup is warm for an extra indulgent flavor.
• Prep Ahead: Chop the potatoes and onions in advance and store them in cold water to prevent browning.

What to Serve With This Recipe

• Pair this creamy soup with crusty bread or garlic toast for dipping.
• Serve alongside a crisp green salad for a balanced meal.
• Top with crispy bacon bits, shredded cheese, or croutons for added texture and flavor.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes are also a great choice for their buttery texture.

Can this soup be made dairy-free?
Absolutely! Substitute the milk and cream with unsweetened almond or oat milk and use vegan butter.

Can I freeze this soup?
Potato soup can be frozen, but the texture may change slightly when reheated. Stir well and reheat slowly for best results.

Serving Suggestions

This Creamy Potato Soup is a versatile dish that can be enjoyed as a light lunch, a satisfying dinner, or a comforting starter. Pair it with your favorite toppings, and enjoy every spoonful of this velvety, delicious soup. Perfect for any occasion!

Creamy Potato Soup

This Creamy Potato Soup is the ultimate comfort food, perfect for cozy nights and hearty meals. Made with tender potatoes, rich cream, and flavorful seasonings, it’s a one-pot wonder that satisfies every craving.

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Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Potato masher or immersion blender
• Cutting board and knife

Ingredients

  

• 6 medium russet potatoes peeled and diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1/2 tsp dried thyme optional
• Salt and pepper to taste
• Optional toppings: shredded cheese crumbled crackers, green onions, or sour cream

Instructions

 

• Sauté Aromatics:
• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 3–5 minutes.
• Create the Roux:
• Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1–2 minutes to remove the raw flour taste.
• Add Broth and Potatoes:
• Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Add the diced potatoes and bring to a gentle boil.
• Cook Potatoes:
• Reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
• Mash or Blend:
• Use a potato masher for a chunky texture or an immersion blender for a smooth soup. You can blend partially for a creamy yet textured result.
• Add Milk and Cream:
• Stir in the milk and heavy cream. Heat the soup gently, but do not let it boil. Add thyme, if using, and season with salt and pepper to taste.
• Serve:
• Ladle the soup into bowls and garnish with your favorite toppings.