Potato Soup Recipe

Why You’ll Love This Recipe

Potato Soup is the ultimate comfort food—rich, creamy, and hearty. It’s made with simple, budget-friendly ingredients and can be customized to suit your taste. Perfect for chilly days or when you need a satisfying meal in a bowl, this soup is both filling and soothing. Enjoy it as a main dish or serve it as a starter for a cozy dinner.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potatoes (russet or Yukon Gold)onioncelerygarlicunsalted butterflourchicken broth or vegetable brothmilkheavy cream (optional for extra richness)saltblack peppercheddar cheesebacon (optional, for topping)green onions (for garnish)

directions

Peel and dice the potatoes into small cubes and set aside.

In a large pot, melt the butter over medium heat.

Add the chopped onion and celery, cooking until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Sprinkle in the flour and stir continuously to create a roux, cooking for 2-3 minutes.

Slowly pour in the chicken or vegetable broth while stirring to avoid lumps.

Add the diced potatoes and bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency, leaving some chunks for texture.

Stir in the milk and heavy cream, and season with salt and black pepper to taste.

Simmer for an additional 5 minutes until heated through.

Ladle into bowls and top with shredded cheddar cheese, crispy bacon, and chopped green onions as desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use sweet potatoes for a slightly sweeter, earthier flavor.

Add cooked ham or sausage for extra protein.

Blend completely for a smooth, velvety finish.

Include chopped carrots or corn for added texture and sweetness.

Replace dairy with plant-based alternatives for a vegan version.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if it thickens too much.Soup can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I make Potato Soup ahead of time?

Yes, it actually tastes better the next day as the flavors develop further.

Do I have to peel the potatoes?

No, if you prefer a more rustic texture, you can leave the skins on—just scrub them well.

Can I use a slow cooker?

Absolutely. Sauté the onions, celery, and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.

What’s the best type of potato for soup?

Yukon Gold or russet potatoes work best—they break down well for a creamy texture.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free flour blend or cornstarch.

How do I prevent the milk from curdling?

Make sure to add it gradually over low heat and avoid boiling after adding dairy.

Can I use evaporated milk?

Yes, it works as a creamy alternative with a longer shelf life.

Do I need an immersion blender?

Not necessarily. A potato masher or transferring part of the soup to a blender works too.

Is this soup vegetarian?

It can be! Use vegetable broth and skip the bacon topping.

Can I add herbs?

Yes, thyme, parsley, or chives are great additions for extra flavor.

Conclusion

Potato Soup is a timeless classic that offers warmth and nourishment in every spoonful. With its creamy texture and savory flavor, it’s a versatile dish that fits any season or occasion. Whether you’re looking for a quick weeknight dinner or a dish to share with loved ones, this comforting soup delivers every time.

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