Creamy Potato Soup
Creamy Potato Soup is a warm, comforting, and hearty classic made with tender potatoes, onions, carrots, and celery simmered in a flavorful broth and finished with milk and cream. It’s simple enough for a weeknight dinner but satisfying enough for a cozy family meal. Serve it with crusty bread for the ultimate comfort-food experience.
Ingredients
6 medium potatoes, peeled and diced
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 cup whole milk
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
1 bay leaf
½ cup shredded cheddar cheese, optional
2 tablespoons fresh parsley, chopped
Optional Toppings
Shredded cheddar cheese
Crispy cooked bacon
Chopped green onions
Sour cream
Fresh parsley
Croutons
Cracked black pepper
Directions
1. Prepare the Vegetables
Peel and dice the potatoes into bite-sized pieces.
Chop the onion, carrots, and celery into small, evenly sized pieces so they cook at the same rate.
2. Sauté the Vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
3. Make the Base
Sprinkle the flour over the vegetables and stir well.
Cook for about 1–2 minutes, stirring constantly. This removes the raw flour taste and helps thicken the soup.
4. Add the Broth
Slowly pour in the chicken or vegetable broth while whisking or stirring continuously.
Continue stirring until the flour is fully incorporated and the mixture is smooth.
5. Add the Potatoes and Seasonings
Add the diced potatoes, salt, black pepper, thyme, parsley, onion powder, and bay leaf.
Stir everything together.
Bring the soup to a gentle boil, then reduce the heat to low.
6. Simmer
Cover the pot partially and simmer for approximately 15–20 minutes, or until the potatoes are fork-tender.
Stir occasionally to prevent anything from sticking to the bottom of the pot.
7. Make It Creamy
Remove the bay leaf.
Pour in the milk and heavy cream, stirring gently.
Heat the soup over low heat for another 3–5 minutes.
Do not allow the soup to boil vigorously after adding the dairy, as this can cause it to separate.
8. Adjust the Texture
For a completely smooth soup, use an immersion blender to blend until creamy.
For a chunky potato soup, use a potato masher to mash some of the potatoes while leaving the rest in pieces.
For the best texture, you can blend approximately one-third to one-half of the soup and leave the remaining potatoes chunky.
9. Add Cheese
If using cheddar cheese, reduce the heat to low and stir it in gradually.
Continue stirring until the cheese has completely melted.
Taste the soup and adjust the salt and pepper as needed.
10. Serve
Ladle the hot potato soup into bowls.
Top with shredded cheddar cheese, crispy bacon, green onions, fresh parsley, or a spoonful of sour cream.
Serve immediately with warm crusty bread.
Tips for the Best Potato Soup
Choose the right potatoes: Russet potatoes create a thick, fluffy soup, while Yukon Gold potatoes provide a naturally creamy texture.
Cut potatoes evenly: Similar-sized pieces will cook at the same rate.
Don’t overcook the potatoes: Cook them until tender but not falling apart unless you’re intentionally making a smooth soup.
Add dairy at the end: Milk and cream should be added after the potatoes are cooked to help prevent curdling.
Don’t skip the sauté: Cooking the vegetables and garlic in butter first develops a deeper flavor.
Adjust the thickness: If the soup is too thick, add a little extra broth or milk. If it’s too thin, simmer uncovered for a few more minutes.
Loaded Potato Soup Variation
For an extra hearty version, add:
6 slices crispy cooked bacon, chopped
1 cup shredded cheddar cheese
½ cup sour cream
2 chopped green onions
Stir some of the cheese and bacon directly into the soup and reserve the rest for topping each bowl.
Slow Cooker Method
Add the potatoes, onion, carrots, celery, garlic, broth, thyme, parsley, salt, pepper, and onion powder to a slow cooker.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
About 30 minutes before serving, stir in the milk and cream.
For a thicker soup, mash some of the potatoes directly in the slow cooker.
Add cheese just before serving if desired.
Storage
Allow the soup to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.
Can You Freeze Potato Soup?
Yes, although cream-based potato soup can sometimes change texture after freezing.
For the best results, freeze the soup before adding the milk and cream. Thaw it in the refrigerator, reheat gently, and then add the dairy before serving.
If you freeze the fully prepared soup, stir it well while reheating to help restore its creamy consistency.
Frequently Asked Questions
Can I make potato soup without cream?
Yes. Simply use additional whole milk or broth. You can also blend some of the potatoes to naturally thicken the soup.
How do I make potato soup thicker?
Mash or blend some of the cooked potatoes. You can also simmer the soup uncovered for several minutes to reduce the liquid.
Can I add chicken?
Absolutely. Add shredded or diced cooked chicken to turn it into a more substantial meal.
Can I use leftover baked potatoes?
Yes. Chopped leftover baked potatoes can be added toward the end of cooking since they are already tender. Reduce the simmering time accordingly.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Category: Soup
Cuisine: American
Method: Stovetop
This Creamy Potato Soup is rich, velvety, comforting, and packed with tender potatoes and flavorful vegetables. Add your favorite toppings and serve it with warm bread for an easy, satisfying homemade meal.