This soup proves that deeply satisfying meals don’t require a fancy grocery haul. A sack of potatoes, an onion, and some broth are the affordable foundation for this lusciously creamy potato soup. I think we all need a recipe like that in our back pocket, especially when the days start to feel longer and you crave something light yet comforting. This particular creamy potato soup is my springtime reset button. It’s rich without being heavy, velvety smooth, and tastes like a fresh start in a bowl. It’s the kind of comfort food that feels nourishing, perfect for those evenings when you want a cozy meal that doesn’t weigh you down. I love how a simple pot of this soup can turn a regular weeknight into something special, filling the kitchen with a gentle, savory aroma that promises good things. Let’s make a batch together.
Table of Contents
Creamy Potato Soup
This is a lusciously smooth and comforting soup made from humble ingredients. It’s rich yet nourishing, perfect for a cozy weeknight meal that feels special without being heavy. The recipe is forgiving and easily adaptable to various dietary needs.
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6 servings 1x
- Category: dinner
- Method: simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and cubed (about 4–5 large potatoes)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 1 cup whole milk
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional garnishes: chopped fresh chives, crispy cooked bacon, shredded cheddar cheese, a dollop of sour cream
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the cubed potatoes, broth, dried thyme, and bay leaf to the pot. Increase heat to bring to a boil, then reduce to a steady simmer. Cover and cook until potatoes are very tender, about 15-20 minutes.
- Remove the bay leaf. Using an immersion blender, carefully puree the soup in the pot until completely smooth. (Alternatively, blend in batches in a standard blender, being cautious with hot liquid).
- Reduce heat to low. Stir in the heavy cream and milk. Warm through gently for about 5 minutes; do not boil. Season with salt and pepper. Taste and adjust seasoning.
- Ladle the hot soup into bowls and top with your choice of garnishes such as chives, bacon, cheese, or sour cream.
Notes
For a dairy-free version, use full-fat coconut milk and olive oil. For vegetarian, use vegetable broth. Do not boil the soup after adding dairy to prevent curdling. Soup thickens when chilled; add a splash of broth or milk when reheating. Freezes well for up to 3 months.
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 40
Ingredients List for Creamy Potato Soup
Creamy potato soup starts with humble ingredients that work magic together. You’ll need:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and cubed (about 4-5 large potatoes)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream or half-and-half
- 1 cup whole milk
- 1 ½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- Optional garnishes: chopped fresh chives, crispy cooked bacon, shredded cheddar cheese, a dollop of sour cream
Smart Swaps: For a dairy-free version, use full-fat coconut milk and a neutral oil instead of butter. To make it vegetarian, simply use a robust vegetable broth. If you’re out of fresh garlic, ¾ teaspoon of garlic powder stirred in with the thyme works in a pinch. This flexibility is what makes it one of the best soup recipes ever for adapting to what you have on hand.
Timing for This Comfort Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
That’s it! From chopping to serving in under an hour. This is a quick soup recipe that delivers slow-cooked flavor, making it a perfect solution for busy days. You can have this creamy soup recipe simmering on the stove while you set the table or help with homework.
Step-by-Step Instructions for Creamy Potato Soup
Follow these simple steps for a perfectly smooth and flavorful result.
1. Sauté the Aromatics. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just one more minute until fragrant. This base builds the foundational flavor for your creamy potato soup.
2. Simmer the Potatoes. Add the cubed potatoes, chicken broth, dried thyme, and bay leaf to the pot. Increase the heat to bring the mixture to a boil, then reduce to a steady simmer. Cover and cook until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes. Don’t rush this; soft potatoes are key for a silky texture.
3. Blend Until Smooth. Remove the bay leaf. Using an immersion blender, carefully puree the soup right in the pot until completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender. Pro Tip: If using a countertop blender, never fill it more than halfway with hot liquid, and hold the lid down with a kitchen towel to prevent steam explosions.
4. Create the Creamy Finish. Reduce the heat to low. Stir in the heavy cream and milk. Let the soup warm through gently for about 5 minutes—do not let it boil after adding the dairy, as it could curdle. Season with salt and pepper. Taste and adjust! This is where your creamy potato soup becomes uniquely yours. Maybe it needs another pinch of salt or a crack of pepper.
5. Serve and Garnish. Ladle the hot soup into bowls. Top with your favorite garnishes. I love a sprinkle of sharp cheddar, some crispy bacon bits, and a generous handful of fresh chives. The contrast of the hot, smooth soup with cool, tangy, and crunchy toppings is everything.
Nutritional Information
A serving of this creamy potato soup (without toppings) provides approximately:
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 13g
- Fiber: 4g
Potatoes are a great source of vitamin C and potassium, and using broth as the base keeps the soup flavorful without excessive calories. The dairy adds calcium and creates that signature rich, satisfying texture that defines the best creamy soup recipes.
Equipment Needed
You don’t need any fancy tools for this creamy potato soup recipe.
- A large Dutch oven or heavy-bottomed soup pot
- A good chef’s knife and cutting board
- Immersion blender (highly recommended) or a standard countertop blender
- A sturdy wooden spoon or silicone spatula
- Measuring cups and spoons
The immersion blender is my favorite kitchen hero for soups like this—it means less cleanup and no risk of burning yourself transferring hot soup.
Why You’ll Love This Creamy Potato Soup Recipe
This recipe earns a permanent spot in your rotation for so many reasons.
- It’s Incredibly Forgiving. A little more potato, a splash less cream? It will still be delicious. This is comfort food, not a chemistry experiment.
- Feeds a Crowd on a Budget. Potatoes and onions are some of the most affordable produce items. This pot of soup makes a generous amount, perfect for family dinner or having leftovers for lunch.
- The Ultimate Texture. It’s luxuriously smooth and creamy without needing a roux, making it naturally gluten-free and simpler to prepare.
- Perfect for Make-Ahead Meals. This soup tastes even better the next day as the flavors meld. It’s a meal-prep dream.
- Endlessly Customizable. From the toppings to the broth, you can tweak this creamy potato soup to match your mood or dietary needs, which you’ll see in the next section.
Healthier Alternatives for the Recipe
You can easily adjust this creamy soup recipe to fit different dietary preferences without sacrificing the cozy, satisfying essence.
- Lighter/Dairy-Free: Swap the butter for olive oil and replace the heavy cream and milk with one can of full-fat coconut milk. The result is still wonderfully rich and creamy.
- Higher Protein: Stir in a cup of shredded rotisserie chicken or white beans when you add the cream for a heartier, protein-packed meal.
- Extra Veggie Boost: Add a few cups of chopped cauliflower or broccoli florets to the pot with the potatoes. They’ll blend right in, adding nutrients and a subtle flavor twist.
- Lower Carb: While potatoes are the star, you can replace half of them with cauliflower for a lower-carb version that maintains a similar texture and heartiness.
Serving Suggestions
A bowl of this creamy potato soup is a complete meal, but it loves company.
- The Classic: Serve it with a thick slice of crusty, buttered sourdough bread for dipping. It’s a timeless pairing.
- Soup & Salad: Pair it with a bright, simple green salad dressed with a lemony vinaigrette to cut through the richness.
- Make it a Baked Potato Bar: Set out small bowls of all the classic baked potato toppings—sour cream, cheddar, bacon, chives, even chili. Let everyone build their ultimate loaded creamy potato soup bowl.
- For a Cozy Night: Serve it in a big mug by the couch with a blanket. Sometimes the best meals are the simplest.
If you love the creamy, vegetable-forward vibe of this soup, you might also enjoy my Roasted Garlic Cauliflower Soup for another velvety, flavorful option.
Common Mistakes to Avoid
A few simple tips will guarantee your creamy potato soup turns out perfect every time.
- Undercooking the Potatoes: If the potatoes aren’t completely tender before blending, you’ll end up with a grainy texture. Test them with a fork; they should offer no resistance.
- Boiling After Adding Dairy. Once the cream and milk go in, keep the soup on low heat just to warm through. A rolling boil can cause the dairy to separate or curdle.
- Skipping the Taste Test. Potatoes need salt. Always taste your soup after adding the cream and adjust the seasoning. It makes all the difference between good and great.
- Using a Wimpy Blender. For the silkiest result, blend thoroughly. If using a standard blender, take the time to do it in batches for a perfectly smooth creamy potato soup.
- Forgetting the Garnish. Toppings add crucial texture and flavor contrast. Don’t skip them! They elevate this from a simple puree to a memorable meal.
Storing Tips for the Recipe
This soup is a fantastic make-ahead dish.
- Refrigerator: Cool the soup completely, then store it in an airtight container for up to 4 days.
- Freezer: This creamy potato soup freezes beautifully for up to 3 months. Freeze it in individual portions for easy lunches. Thaw overnight in the fridge.
- Reheating: Gently reheat on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating, as it can thicken when chilled. Avoid the microwave on high power, as it can cause the dairy to separate.
For a hands-off approach to this classic, try my Crockpot Creamy Potato Soup version. And if you adore the potato-and-allium combo, my Creamy Potato Leek Soup is a must-try variation.
Conclusion
This creamy potato soup is more than just a recipe; it’s a warm, reassuring promise that something wonderful can come from a few simple ingredients and less than an hour. It’s the taste of comfort, the feeling of home, and the proof that the best soup recipes ever are often the most straightforward. I hope this pot of soup brings as much warmth and satisfaction to your table as it does to mine.
I’d love to hear how your soup turns out! What are your favorite toppings? Share your thoughts in the comments below, and if you share a photo, don’t forget to tag @HarmonyMeal. Happy cooking.
FAQs about Creamy Potato Soup
What kind of potatoes are best for potato soup?
Russet potatoes are a great choice for creamy potato soup because they are high in starch, which helps to thicken the soup. Yukon Gold potatoes are also a good option, as they have a creamy texture and slightly sweet flavor. Avoid waxy potatoes like red potatoes, as they don’t break down as well and can make the soup watery.
How do you make potato soup thicker?
There are several ways to thicken potato soup. You can use a roux (butter and flour), blend a portion of the soup, add a cornstarch slurry (cornstarch and water), or use a high-starch potato like a russet, which will naturally thicken the soup as it cooks.
What is the secret to good potato soup?
The secret to good creamy potato soup is using high-quality ingredients, properly seasoning the soup, and layering the flavors. Sautéing the vegetables before adding the broth can deepen their flavor. A touch of acidity (like lemon juice or vinegar) at the end can also brighten the soup.
Can you freeze creamy potato soup?
Yes, you can freeze creamy potato soup, but the texture may change slightly upon thawing, especially if it contains dairy. To minimize this, cool the soup completely before freezing in an airtight container. Consider omitting or reducing dairy additions before freezing and adding them after thawing and reheating.
How long does potato soup last in the fridge?
Potato soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. Be sure to let the soup cool completely before refrigerating it.
What goes well with creamy potato soup?
Creamy potato soup pairs well with a variety of sides. Consider serving it with crusty bread, grilled cheese sandwiches, a green salad, or a side of roasted vegetables. Toppings like crumbled bacon, shredded cheese, sour cream, chives, or croutons also enhance the soup.
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