The Best Creamy Potato Soup Recipe
Introduction
This creamy potato soup is a comforting classic that’s perfect for chilly days. Made with tender potatoes and a rich broth, it offers a smooth texture and savory flavor that satisfy the soul. Simple ingredients come together to create a dish everyone will love.
Ingredients
- 4 large Russet potatoes, peeled and diced (or Yukon Gold potatoes for a buttery flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk, half-and-half, or heavy cream
- Salt and freshly ground black pepper, to taste
- Optional herbs: 1 teaspoon thyme, rosemary, or 1 bay leaf
- Toppings: shredded cheese, chopped chives, bacon bits, sour cream (optional)
Instructions
- Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Step 2: Stir in the flour to form a roux, cooking for 2–3 minutes to remove the raw flour taste but not letting it brown.
- Step 3: Gradually whisk in the broth to avoid lumps. Add the diced potatoes and herbs if using. Bring to a simmer, cooking until potatoes are tender, about 15–20 minutes.
- Step 4: Remove any herbs (like bay leaves). Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Step 5: Stir in the milk or cream. Heat gently until warmed through, but do not boil. Season with salt and pepper to taste.
- Step 6: Serve hot, garnished with your choice of toppings such as cheese, chives, bacon bits, or a dollop of sour cream.
Tips & Variations
- For a chunkier texture, blend only half the soup and leave the rest with diced potatoes.
- Use vegetable broth to keep the soup vegetarian.
- Add cooked corn or shredded carrots for extra color and sweetness.
- Swap rosemary or thyme with smoked paprika for a subtle smoky twist.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. If the soup thickens too much during storage, add a splash of milk or broth to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, Yukon Gold and Russet potatoes work best for creaminess, but you can use red potatoes or a mix for different textures. Keep in mind red potatoes hold their shape more and produce a less creamy soup.
How can I make this soup dairy-free?
Swap the butter for a neutral oil and use a plant-based milk like almond or oat milk. Also, use vegetable broth to keep it completely dairy-free and vegetarian-friendly.
PrintThe Best Creamy Potato Soup Recipe
This creamy potato soup recipe blends the perfect balance of tender potatoes with a rich, savory base made from butter, flour, and aromatic onions and garlic. Enhanced with chicken or vegetable broth and finished with milk or cream, this soup is luxuriously smooth and comforting. Perfect as a hearty meal or a flavorful starter, it can be customized with toppings like cheese, bacon bits, chives, or sour cream for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 4 cups peeled and diced Russet or Yukon Gold potatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
Roux and Cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk or half-and-half (or heavy cream for richer soup)
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon dried thyme or rosemary
- Optional: 1 bay leaf
Toppings (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 cup cooked bacon bits
- Sour cream, for serving
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into uniform pieces to ensure even cooking. Set them aside while you prepare the other ingredients.
- Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the cooked onions and garlic, stirring constantly to form a smooth paste. Cook the mixture for 2–3 minutes to remove the raw flour taste, stirring frequently to prevent burning.
- Add Broth and Potatoes: Gradually whisk in the chicken or vegetable broth to the roux, ensuring no lumps remain. Add the diced potatoes, along with any optional herbs like thyme, rosemary, or a bay leaf for added flavor. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.
- Blend the Soup: Remove the bay leaf if used. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and puree, then return to the pot.
- Add Milk or Cream: Stir in the milk, half-and-half, or cream gently, warming the soup over low heat. Do not boil after adding the dairy to prevent curdling. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with shredded cheddar, fresh chives, bacon bits, and a dollop of sour cream if desired.
Notes
- Russet potatoes provide the creamiest texture, but Yukon Gold adds a buttery flavor.
- For a vegetarian version, use vegetable broth and omit bacon toppings.
- Adjust thickness by adding more broth if too thick, or cooking longer uncovered to reduce.
- Keep the heat low when adding milk or cream to avoid curdling.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
Keywords: creamy potato soup, russet potato soup, Yukon Gold potato soup, easy potato soup, comforting soup, homemade potato soup, smooth potato soup recipe
