The Best Creamy Potato Soup Recipe

Introduction

This creamy potato soup is a comforting classic that’s easy to make and perfect for any season. With a rich, velvety texture and simple ingredients, it’s a satisfying meal that warms you from the inside out.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 large onion, 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: cheese, chives, bacon bits, or sour cream (optional)

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
2. Step 2: Stir in the flour and cook for 2 minutes, stirring constantly to form a roux that will thicken the soup.
3. Step 3: Gradually whisk in the chicken or vegetable broth, making sure there are no lumps.
4. Step 4: Add the diced potatoes and optional herbs. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Step 5: Remove the herbs if used. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender.
6. Step 6: Stir in the milk or cream and season with salt and black pepper to taste. Heat gently until warmed through, but do not boil.
7. Step 7: Serve hot with your choice of toppings like shredded cheese, chopped chives, bacon bits, or a dollop of sour cream.

Tips & Variations

• For extra flavor, sauté diced bacon along with the onions and garlic.
• Use Yukon Gold potatoes for a naturally buttery, smooth texture.
• To make it vegetarian, choose vegetable broth and skip bacon toppings.
• If the soup is too thick, thin it with a bit more broth or milk until you reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of milk or broth while reheating to restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, while russet and Yukon Gold potatoes are ideal for their texture and flavor, you can use any starchy potato. Avoid waxy varieties as they won’t create the same creamy consistency.

Is it possible to make this soup vegan?

Absolutely. Use vegetable broth instead of chicken broth, replace butter with a plant-based alternative, and swap the milk or cream for coconut milk or other plant-based milks for a creamy vegan version.

The Best Creamy Potato Soup Recipe

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★★★★★

4.7 from 116 reviews

This creamy potato soup recipe features tender russet potatoes blended into a luscious, velvety base, enhanced with sautéed onions, garlic, and a smooth roux for rich texture. Made with chicken or vegetable broth and finished with milk or cream, it’s comfort food at its best, perfect for warming up any day. Toppings like cheese, chives, bacon bits, or sour cream add customizable flavor and a delightful presentation.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 large russet potatoes, peeled and diced
• 1 large onion, 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 for flavor

Toppings (Optional)

• Shredded cheese
• Chopped chives
• Bacon bits
• Sour cream

Instructions

1. Prepare Ingredients: Peel and dice the russet potatoes. Chop the onion and mince the garlic finely to ensure even cooking and flavor release.
2. Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter. Add the chopped onion and garlic, cooking until they are soft and fragrant, about 5 minutes. This builds the savory base of the soup.
3. Make Roux: Stir in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to form a roux that will thicken the soup. Avoid browning the flour to maintain a smooth flavor.
4. Add Broth and Potatoes: Gradually pour in the chicken or vegetable broth, stirring continuously to prevent lumps. Add the diced potatoes to the pot and bring the mixture to a boil.
5. Simmer: Reduce the heat to low and let the soup simmer gently until the potatoes are very tender, approximately 15-20 minutes. This allows flavors to meld and potatoes to soften perfectly.
6. Blend Soup: Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer portions to a blender, blend until smooth, and return to the pot.
7. Add Cream and Season: Stir in the whole milk or heavy cream and season the soup with salt, black pepper, and optional fresh herbs like thyme or rosemary. Warm through gently without boiling.
8. Serve and Garnish: Ladle the soup into bowls and top with your choice of shredded cheese, chives, bacon bits, or a dollop of sour cream to enhance flavor and texture.

Notes

• Russet potatoes are preferred for creaminess, but Yukon Golds can be used for a buttery flavor.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the thickness by adding more or less broth or cream to your liking.
• To save time, use pre-minced garlic and pre-chopped onions, but fresh is best for flavor.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
• Reheat gently on the stovetop or microwave, stirring occasionally to maintain smoothness.

Keywords: creamy potato soup, russet potatoes, comforting soup, easy potato soup, creamy soup recipe