The Best Creamy Potato Soup Recipe

Why You’ll Love This Recipe
Creamy Potato Soup is the ultimate comfort food, offering a velvety texture packed with rich flavor from tender potatoes, buttery onions, and savory seasonings. Perfect for chilly nights or cozy gatherings, this hearty soup can be dressed up with toppings or enjoyed as-is. It’s easy to make, satisfying, and always a crowd-pleaser.

ingredients

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

russet potatoesyellow oniongarliccelerycarrotsbutterall-purpose flourchicken brothheavy creamwhole milksaltblack pepperthyme (dried or fresh)bay leafsharp cheddar cheese (optional)toppings like green onions, bacon bits, or sour cream (optional)

directions

Peel and dice the potatoes into small cubes. Dice the onion, celery, and carrots, and mince the garlic.

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

Add the garlic and cook for 1 more minute until fragrant.

Sprinkle in the flour and stir constantly for 1-2 minutes to create a roux.

Gradually pour in the chicken broth, stirring to combine and avoid lumps. Add the potatoes, thyme, and bay leaf.

Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the potatoes are fork-tender.

Remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency—fully smooth or slightly chunky.

Stir in the heavy cream and whole milk. Simmer for another 5 minutes, then season with salt and black pepper to taste.

If using, stir in shredded cheddar cheese until melted and combined.

Serve hot with your choice of toppings like crispy bacon, chopped green onions, or a dollop of sour cream.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Use sweet potatoes for a twist in flavor and color.
Add cooked sausage or diced ham for extra protein.
Swap the chicken broth for vegetable broth to make it vegetarian.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Top with croutons or shredded parmesan for extra texture.

storage/reheating

Store leftover potato soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium heat, stirring occasionally.
Add a splash of milk or broth if it becomes too thick.
Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup ahead of time?
Yes, it reheats beautifully and even tastes better the next day as flavors deepen.

Do I have to peel the potatoes?
Peeling is recommended for a smoother texture, but leaving the skin on adds nutrients and a rustic feel.

Can I use a blender if I don’t have an immersion blender?
Yes, blend in batches in a regular blender, but let the soup cool slightly and never fill it to the top.

What kind of potatoes are best?
Russet potatoes work best for creaminess, but Yukon Golds are also a great choice for a buttery flavor.

Is this soup gluten-free?
Use a gluten-free flour blend or cornstarch instead of all-purpose flour to make it gluten-free.

How do I make it dairy-free?
Use plant-based milk and cream alternatives such as almond or oat milk and coconut cream.

Can I add more vegetables?
Absolutely—broccoli, corn, or peas make great additions.

Does this freeze well?
Yes, though the texture may change slightly upon thawing. Stir well while reheating.

How can I thicken the soup more?
Simmer longer uncovered or mash more of the potatoes into the broth.

Can I make this in a slow cooker?
Yes, sauté the veggies first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Conclusion

The Best Creamy Potato Soup is a warm, comforting dish that’s simple yet indulgent. Whether you enjoy it smooth or chunky, plain or loaded with toppings, it’s a dependable recipe that delivers every time. Make a big batch—you’ll be going back for seconds.

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