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The Best Creamy Potato Soup Recipe

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★★★★★

4.8 from 78 reviews

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.

Ingredients

Scale

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

  1. Prepare the Potatoes: Peel and dice the potatoes into uniform pieces to ensure even cooking. Set them aside while you prepare the other ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/the-best-creamy-potato-soup-recipe/