Hey y’all! If you’re in the mood for something warm and ultra-comforting, this creamy potato soup is exactly what you need. Each spoonful is rich, velvety, and bursting with flavor—perfect for chilly evenings, casual gatherings, or just some cozy comfort food any night of the week. Whether you’re cooking for family, friends, or just yourself, this soup is guaranteed to satisfy. Let’s get cooking!
Why You’ll Love This Creamy Potato Soup
- Ultra-creamy and smooth texture that’s irresistibly satisfying.
- Simple ingredient list that’s budget-friendly and easy to source.
- Naturally gluten-free and easily customizable for dietary needs.
- Ready in under an hour—perfect for weeknight dinners!
- Perfect for meal prep thanks to its fantastic reheating qualities.
Creamy Potato Soup Ingredients List
- 4 large russet potatoes (about 2 lbs), peeled and diced
- 1 medium yellow onion, finely chopped
- 3 stalks celery, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Optional toppings: shredded cheddar cheese, chopped chives, crispy bacon bits
How to Make Creamy Potato Soup: Step-by-Step Directions
Step 1: Prep Your Ingredients
- Peel and dice the potatoes into 1/2-inch cubes.
- Chop onion, celery, and carrots, and mince the garlic.
Step 2: Sauté the Vegetables
- In a large Dutch oven or soup pot, melt the butter over medium heat.
- Add the onion, celery, and carrots; cook for 4-5 minutes until softened.
- Stir in the garlic, dried thyme, smoked paprika, salt, and pepper; cook for 1 minute until fragrant.
Step 3: Cook the Potatoes
- Add the diced potatoes to the pot and pour in the broth.
- Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the potatoes are fork-tender.
Step 4: Make it Creamy
- Use an immersion blender to blend part of the soup directly in the pot until it’s thick and creamy, but still retains some chunks.
- Stir in the whole milk and heavy cream, then simmer uncovered for an additional 10 minutes to heat through.
Step 5: Taste and Serve
- Adjust the seasoning with more salt and pepper if needed.
- Ladle into bowls and garnish with your favorite toppings like cheese, chives, and bacon bits.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Creamy Potato Soup Notes & Cooking Tips
- For an even richer flavor, sauté your veggies in a mixture of butter and a splash of olive oil (learn more about sautéing vegetables).
- Adjust creaminess by blending more or fewer potatoes, depending on your preferred texture.
- To make this soup vegetarian, always choose vegetable broth over chicken broth.
Creamy Potato Soup Variations
- Loaded Baked Potato Soup: Top with extra cheese, sour cream, and crispy bacon for a pub-style treat.
- Dairy-Free Potato Soup: Swap in unsweetened coconut milk and vegan butter for a plant-based version.
- Chunky Potato & Leek Soup: Add sliced leeks for a subtle oniony sweetness and blend less for a chunkier texture.
Required Equipment for Creamy Potato Soup
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Vegetable peeler
- Immersion blender (or traditional blender)
- Ladle and stirring spoon
Creamy Potato Soup Storage Instructions
- Allow soup to cool completely before storing in airtight containers.
- Refrigerate for up to 4 days or freeze for up to 3 months (more on safe food storage).
- To reheat, warm gently over low heat and add additional milk or broth if soup becomes too thick after chilling.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread or garlic toast for dunking.
- Pair with a simple green salad for a balanced meal.
- Top each bowl with cheddar, scallions, and a dollop of sour cream for extra indulgence.
Pro Tips for the Creamiest Potato Soup
- Use starchy potatoes (like russet) for a silkier texture (types of potatoes guide).
- Add milk and cream after removing from the heat to prevent curdling.
- Don’t over-blend! Leave some chunks for a more satisfying bite.
Creamy Potato Soup FAQ
- Can I make this creamy potato soup ahead of time?
- Absolutely! This soup tastes even better the next day, and reheats beautifully over low heat.
- What potatoes work best?
- Russet potatoes offer the creamiest texture, but Yukon Golds are also a great option for a buttery flavor.
- Can I freeze creamy potato soup?
- Yes! Let the soup cool, store in airtight containers, and freeze for up to 3 months. Thaw and reheat gently with a splash of milk if needed.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups peeled and diced russet potatoes
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional for garnish)
Instructions
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1In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes.
-
2Add minced garlic and cook for 1 minute until fragrant.
-
3Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
-
4Use an immersion blender to puree the soup until smooth, or leave some chunks for texture if desired.
-
5Stir in heavy cream and shredded cheddar cheese. Season with salt and pepper to taste. Heat gently until cheese is melted.
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6Serve hot, garnished with chopped chives if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
8gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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