If you’re looking for a bowl of comfort food that feels like a warm hug from the inside, this Creamy Potato Soup Recipe is exactly what you need. I absolutely love how this soup comes together effortlessly but tastes like you spent hours simmering it. It’s rich, velvety, and packed with hearty veggies and melted cheese that will have you coming back for seconds – or thirds!
Whether you’re cozying up on a chilly evening or need a simple, satisfying meal on a busy weeknight, this soup works beautifully. I remember the first time I made this creamy potato soup recipe: my whole family went crazy for it, and that’s when I realized how something so simple could be so ridiculously delicious. You’ll find that once you master this basic recipe, it’s a perfect canvas for all sorts of tasty variations.
Why You’ll Love This Recipe
- Super Simple Ingredients: You don’t need fancy or hard-to-find ingredients to make this soup taste amazing.
- Velvety Texture: The blend of milk, cream, and flour creates that perfect creamy consistency without heaviness.
- Family Favorite: My family always asks for this soup because it’s comforting and filling.
- Versatile Flavor: Easily elevated with garnishes or spice tweaks to suit your mood or season.
Ingredients You’ll Need
The combination of buttery veggies, starchy potatoes, and rich dairy really brings this soup to life. When shopping, look for fresh carrots and celery for that vibrant base, and russet potatoes are a must because they break down nicely and make the soup extra creamy.
- Butter: Adds richness and helps sauté the aromatics evenly.
- Yellow Onion: Gives a mild, sweet flavor that forms the soup’s base.
- Celery Stalks: Adds a subtle earthiness and crunch before cooking down.
- Minced Garlic: A punch of flavor that blends beautifully with the veggies.
- Carrots: Offer natural sweetness and color contrast.
- Russet Potatoes: Perfect for creaminess – their starch content thickens the soup wonderfully.
- Salt: Essential for seasoning and bringing the flavors out.
- Black Pepper: Just enough to add gentle heat and complexity.
- Low Sodium Chicken or Vegetable Broth: The flavorful liquid that turns this into a hearty soup.
- Heavy Cream or Half and Half: Creaminess without overpowering heaviness; half and half is a lighter option.
- Milk: Helps thin out the soup slightly and mixes well with the flour and cream.
- Flour: Thickens the soup for that luscious, velvety texture.
- Cheddar Cheese: Melts into the soup for a rich, savory finish. I love using freshly grated for the best melt.
- Optional Garnishes: Bacon bits, fresh thyme or parsley, extra cheese, or cracked black pepper to elevate your bowl.
Variations
One of the best things about this creamy potato soup recipe is how easy it is to switch things up depending on what you love or what’s in your pantry. I often customize it for a little heat or extra veggies to keep it interesting.
- Spicy Kick: I discovered adding a tablespoon of canned adobo sauce or swapping some cheddar for pepper jack cheese adds an unexpected, delicious heat that my family loves.
- Vegetarian Option: Use vegetable broth instead of chicken and it’s just as comforting – I’ve made this for meatless dinners more times than I can count.
- Chunky Texture: Instead of pureeing all the soup, leave some potato chunks for a rustic feel.
- Extra Veggies: Add cooked corn or peas for some sweetness and extra nutrients.
How to Make Creamy Potato Soup Recipe
Step 1: Sauté Your Aromatics
Start by melting butter in a large stockpot over medium-high heat. Toss in diced onion, chopped celery, diced carrots, and minced garlic. Stir occasionally for 2-3 minutes until the onions turn translucent and everything smells wonderfully fragrant. This step builds the flavor foundation, so don’t rush it.
Step 2: Add Potatoes and Season
Add your peeled and diced russet potatoes next, then season the mix with salt and pepper. Cook for about 5 minutes, stirring so that the potatoes get evenly coated and start to soften just a bit — this also helps to bring the flavors together before adding liquid.
Step 3: Simmer in Broth
Pour in your low sodium chicken or vegetable broth and bring everything up to a gentle boil. Let it cook uncovered for 10 minutes until the potatoes are tender but not falling apart. The broth infuses the potatoes with flavor while reducing slightly to concentrate the taste.
Step 4: Make It Creamy
Mix flour into the milk until smooth, then gradually whisk this mixture into the hot soup along with the heavy cream or half and half. This will thicken the soup and make it wonderfully creamy. Cook an additional 5 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has thickened to your liking.
Step 5: Puree and Cheese It Up
Carefully transfer the soup, in batches, to a blender and puree until smooth. (Pro tip: always vent the lid slightly and cover with a kitchen towel to avoid splatters from the hot liquid.) Pour it back into the pot, stir in the freshly grated cheddar cheese until completely melted, then give it a final taste for seasoning. If needed, add more salt and pepper, and serve right away.
Pro Tips for Making Creamy Potato Soup Recipe
- Perfect Sauté: Keep your heat medium to medium-high but watch the butter carefully so it doesn’t brown or burn—it’s supposed to melt gently and carry your veggies.
- Avoid Lumps: Mixing the flour first with cold milk creates a smooth slurry that prevents clumps when added to hot soup.
- Blending Safety: When blending hot soup, always work in small batches, and leave venting space to avoid a pressure build-up that can cause splatters.
- Cheese Warmth: Add the cheese off the heat or on very low heat to avoid graininess or separation.
How to Serve Creamy Potato Soup Recipe
Garnishes
I like to top my creamy potato soup with crispy, crumbled bacon and a sprinkle of fresh parsley or thyme—it adds a pop of flavor and pretty color. A little extra cracked black pepper and some shredded cheddar cheese on top give it that irresistible finishing touch you won’t want to skip.
Side Dishes
This soup pairs wonderfully with a crusty baguette or soft dinner rolls for dipping. When I want to keep it light, I add a simple green salad with a lemon vinaigrette to balance the creaminess.
Creative Ways to Present
For special occasions, try serving the soup in individual bread bowls or hollowed-out mini pumpkins for a cozy fall vibe – my guests always love this playful presentation. Another idea is to drizzle a swirl of extra cream or pesto on top before serving for a splash of color and flavor.
Make Ahead and Storage
Storing Leftovers
I store any leftover creamy potato soup in airtight containers in the fridge, and it keeps beautifully for about 3-4 days. Reheating it slowly on the stove while stirring helps maintain the creamy texture without it separating or getting gluey.
Freezing
I’m always cautious freezing creamy soups, but this recipe freezes well if you leave out the cheese and add it fresh when reheating. Freeze in small portions for an easy, comforting meal later on.
Reheating
Reheat leftover soup on the stovetop over low heat, stirring often to prevent sticking. If it feels too thick, add a splash of broth or milk to loosen it back up. Adding a little fresh cheese during reheating revives that fresh, cheesy flavor perfectly.
FAQs
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Can I make this creamy potato soup recipe dairy-free?
Absolutely! Swap the butter for olive oil or dairy-free margarine and use plant-based milk like oat or almond milk instead of cream and milk. Make sure to use a dairy-free cheese alternative or skip the cheese if you prefer. Just adjust the seasonings a bit, and you’ll still get a delicious, creamy soup.
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Can I use a slow cooker to make this soup?
Yes! After sautéing the veggies, transfer everything to a slow cooker with potatoes and broth. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender. Add your dairy, flour mixture, and cheese towards the end and stir well to heat through.
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How can I make the soup thicker or thinner?
If you want a thicker soup, cook it a bit longer uncovered to reduce the broth or add an extra tablespoon of flour in the milk slurry. To thin it out, simply stir in more broth or milk while reheating until you reach your desired consistency.
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What type of potatoes work best for creamy potato soup?
Russet potatoes are ideal because they have a high starch content that breaks down nicely, giving the soup a naturally creamy texture when cooked and pureed. Yukon Gold potatoes can work too but may create a slightly chunkier soup.
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Can I skip blending the soup?
Sure! Leaving it chunky makes for a more rustic, hearty potato soup. If you prefer a smoother soup but don’t want to use a blender, you can use an immersion blender directly in the pot, blending until you reach your preferred texture.
Final Thoughts
This creamy potato soup recipe holds a special place in my kitchen because it’s just so easy and satisfying. Every time I make it, it feels like a celebration of simple, delicious flavors that remind me of home. I encourage you to try it—whether it’s your first time making potato soup or you’re looking to up your soup game, you’ll find it comforting and adaptable in all the best ways. Grab your pot, your favorite cheese, and let’s get cozy with this creamy, dreamy bowl of goodness!
Print
Creamy Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This easy creamy potato soup recipe is a comforting and hearty dish perfect for chilly days. It features a blend of sautéed vegetables, tender russet potatoes, and a rich, cheesy broth finished with creamy dairy. The soup is pureed to a smooth consistency and can be garnished with crispy bacon, fresh herbs, and extra cheese for added flavor and texture.
Ingredients
Soup Base
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt, more to taste
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth, or vegetable broth
Creamy Mixture
- 1 cup heavy cream, OR fat free half and half
- 1 cup milk
- 3 tablespoons flour
Cheese & Garnish
- 1 1/2 cups freshly grated cheddar, or white cheddar cheese
- Optional garnishes: cooked and crumbled bacon or bacon bits, fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese
Instructions
- Sauté vegetables: In a large stockpot over medium-high heat, combine the diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir until the butter has melted. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent and the vegetables are slightly softened.
- Add potatoes and season: Add the peeled and diced potatoes to the pot. Season with salt and black pepper. Cook the mixture for about 5 minutes, allowing the potatoes to start softening while stirring occasionally.
- Add broth and simmer: Stir in the low sodium chicken or vegetable broth. Bring the mixture to a low boil, then reduce heat and simmer for 10 minutes, until the potatoes are beginning to get tender but are not fully cooked through.
- Prepare creamy mixture: In a separate bowl, stir the flour into the milk to form a smooth slurry. Gradually add this mixture into the soup along with the heavy cream or half and half. Stir well to combine.
- Cook until tender: Continue to cook the soup for another 5 minutes or so until the potatoes are fork-tender, and the soup has slightly thickened from the flour mixture.
- Blend soup: Carefully transfer the soup in batches to a blender, taking care when blending hot liquids to avoid splashing or burns. Puree the soup until smooth and creamy. Return the pureed soup back to the pot.
- Add cheese and adjust seasoning: Stir in the freshly grated cheddar cheese until completely melted and incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve and garnish: Serve the creamy potato soup immediately. Garnish with optional toppings such as cooked and crumbled bacon, fresh herbs like thyme or parsley, cracked black pepper, and extra cheese if desired.
Notes
- Flavor tip: Add a tablespoon of canned adobo sauce or swap out a portion of the cheddar cheese for pepper jack cheese for a bit of a spicy kick!
Nutrition
- Serving Size: 1 serving
- Calories: 378 kcal
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
