There’s nothing like a bowl of Creamy Potato Soup on a chilly evening — rich, hearty, and comforting right down to the last spoonful. This soup wraps you in warmth like a cozy blanket, blending soft, buttery potatoes, sautéed onions, and a velvety cream base that’s impossible to resist.
Whether you’re feeding a family, prepping for make-ahead meals, or craving something soothing after a long day, this easy potato soup is pure comfort food made from scratch. Simple ingredients, minimal fuss, and that perfect creamy texture — it’s the kind of recipe that makes everyone at the table ask for seconds.
Table of Contents
Why You’ll Love Creamy Potato Soup
There are dozens of potato soup recipes out there, but this one stands out for its balance of flavor, texture, and ease.
- Simple ingredients, big flavor: Just pantry staples — potatoes, butter, milk, and onions — but they come together like magic.
- Creamy without heaviness: The blend of milk, broth, and a touch of cream gives it richness without feeling too heavy.
- Easy to customize: Add cheese, bacon, or veggies — it’s endlessly flexible.
- Perfect for two-day meals: The flavor deepens overnight, making it a great make-ahead dinner.
- Comfort in a bowl: The perfect mix of nostalgia and nourishment.
If you love classic comfort recipes that feel like a warm hug, this Best Creamy Potato Soup will become a household favorite.
Ingredients
- 6 medium russet or Yukon gold potatoes, peeled and diced (about 6 cups)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups whole milk (or 1 ½ cups milk + ½ cup cream for extra richness)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- ½ cup shredded cheddar cheese (optional)
- ¼ cup sour cream (optional, for creaminess)
- Chopped chives or green onions, for garnish
- Crumbled bacon, for topping (optional)
Step-by-Step Instructions
1. Prepare the base:
In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and sauté 5–7 minutes until soft and translucent. Stir in garlic and cook for 30 seconds, just until fragrant.
2. Make the roux:
Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes. This forms a thick base that will help the soup become creamy later.
3. Add broth and potatoes:
Gradually whisk in the broth, stirring to dissolve the flour mixture. Add diced potatoes and bring to a simmer. Cook 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
4. Mash or blend:
For a chunky soup, lightly mash the potatoes with a potato masher. For a smooth soup, use an immersion blender to puree until velvety.
5. Add milk and seasonings:
Pour in milk (and cream, if using), salt, pepper, and thyme. Stir well and simmer gently for another 5 minutes. Don’t let it boil — that can cause curdling.
6. Finish and serve:
Stir in cheese and sour cream, if using, until melted and creamy. Taste and adjust seasonings. Ladle into bowls and garnish with chives, extra cheese, or bacon.
How to Serve Creamy Potato Soup
This soup is delicious on its own, but a few thoughtful pairings can turn it into a meal to remember.
For a comforting dinner, serve with warm crusty bread or homemade biscuits to scoop up every drop of that creamy base. A side salad — like my bright and crunchy Chickpea Feta Avocado Salad — adds freshness and contrast to balance the richness.
You can also turn this soup into a two-day meal: serve it classic the first night, then the next day, stir in leftover shredded chicken, ham, or cooked broccoli for a whole new spin.
If you’re serving a crowd, create a “soup bar” with toppings like chopped bacon, shredded cheddar, caramelized onions, sour cream, and chives. Everyone gets to make their perfect bowl.
For cozy fall and winter dinners, pair this soup with a hearty slow-cooked main. Learn more about comfort recipes like Crockpot French Onion Meatballs for the ultimate cozy combo.
When serving, don’t forget presentation: a sprinkle of herbs, a drizzle of cream, and a crack of black pepper make it look as beautiful as it tastes.
How to Store Creamy Potato Soup
Potato soup stores beautifully, making it perfect for meal prep or leftover lunches.
Refrigerator:
Cool completely and store in airtight containers for up to 4 days. The flavors deepen over time, making day two even better.
Freezer:
Potato soup can be frozen, though the texture may change slightly. To minimize separation, blend before freezing and reheat gently with a splash of milk or broth. Freeze in single portions for up to 2 months.
Reheating:
Reheat slowly on the stovetop over low heat, stirring often. Add milk or broth as needed to thin it. Avoid high heat, which can cause the dairy to separate.
Two-day meal tip:
This soup thickens as it chills. When reheating, loosen with milk or stock and adjust seasoning — a pinch of salt and a knob of butter refresh it beautifully.
Discover more cozy make-ahead recipes like Chinese Beef and Broccoli for busy weeks when you need comfort in minutes.
Tips to Make the Best Creamy Potato Soup
- Use starchy potatoes. Russets or Yukon golds break down easily and create the smoothest texture.
- Low and slow. Avoid boiling the milk — gentle heat keeps it creamy.
- Blend with care. If you use a blender, pulse in batches; over-blending can make it gluey.
- Layer flavors. Sautéing onions and garlic first adds depth.
- Thicken naturally. Mash a few potatoes into the soup before adding milk — no heavy cream needed.
- Cheese last. Always add cheese after removing from heat; this keeps it smooth and melty.
- Taste as you go. Potatoes soak up salt — you’ll likely need a little more seasoning at the end.
- Add texture. Top with crispy bacon bits or buttered croutons for crunch.
- Make it vegetarian. Use vegetable broth and skip bacon — it’s still rich and flavorful.
- Double it. This recipe freezes and reheats beautifully, so make extra for future dinners.
Variations of Creamy Potato Soup
- Creamy Potato Cheese Soup: Stir in 1 cup shredded cheddar or Monterey Jack for extra richness.
- Loaded Baked Potato Soup: Top with sour cream, bacon, cheddar, and green onions for the full experience.
- Broccoli Potato Soup: Add 1 cup steamed broccoli florets before blending for added color and fiber.
- Ham and Potato Soup: Stir in diced cooked ham at the end for smoky flavor and protein.
- Herb Lovers’ Soup: Mix in thyme, rosemary, or parsley for fragrant notes.
- Lighter Option: Use half milk and half broth, or swap half the potatoes for cauliflower.
- Crockpot Version: Combine everything (except milk and cheese) in the slow cooker. Cook on low 6–7 hours. Mash, stir in dairy, and serve warm.
Each variation keeps the heart of the recipe — creamy, cozy comfort — while letting you make it your own.
FAQs
1. Can I use red potatoes?
Yes! Red potatoes hold their shape more, giving a chunkier texture.
2. How can I make it thicker?
Mash more potatoes or simmer uncovered for a few extra minutes.
3. Can I make it dairy-free?
Yes. Use olive oil instead of butter and coconut or oat milk instead of dairy.
4. What’s the best cheese for potato soup?
Cheddar melts beautifully, but Swiss or Gouda add a unique twist.
5. Can I make it ahead?
Absolutely. It tastes even better the next day — perfect for two-day meals.
Final Thoughts
A bowl of Creamy Potato Soup is pure homemade comfort — simple, nourishing, and endlessly adaptable. It’s the recipe you’ll reach for on lazy Sundays, chilly nights, or whenever you need a bowl of something soothing and familiar.
So grab your potatoes, stir up some butter, and let this cozy classic remind you that the best dinners often come from the simplest ingredients.
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Creamy Potato Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A rich, creamy potato soup made from scratch with buttery potatoes, onions, and milk. Ready in 30 minutes for the ultimate cozy dinner.
Ingredients
- 6 medium russet or Yukon gold potatoes, peeled and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or 1 1/2 cups milk + 1/2 cup cream)
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup sour cream (optional)
- Chopped chives or green onions, for garnish
- Crispy bacon, for topping
Instructions
1. Melt butter in a large pot over medium heat. Add onion and sauté 5–7 minutes until translucent.
2. Add garlic; cook 30 seconds. Stir in flour to make a roux.
3. Gradually whisk in broth, stirring until smooth. Add diced potatoes.
4. Simmer 15–20 minutes until potatoes are fork-tender.
5. Mash lightly for chunky soup or blend for smooth texture.
6. Add milk, seasonings, cheese, and sour cream. Heat gently without boiling.
7. Taste, adjust seasoning, and garnish with chives and bacon before serving.
Notes
Use Yukon golds for a creamier texture.
Avoid boiling after adding milk to prevent curdling.
For vegetarian version, use vegetable broth and skip bacon.
Soup thickens as it cools; loosen with milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg