This creamy, dreamy Potato Soup is the ultimate winter warmer, blending tender potatoes with savory broth, a dash of garlic, and a swirl of cream to deliver that homemade comfort food you crave. Whether you’re huddled in on a snowy evening or need an easy recipe for busy weeknights, this soup checks all the boxes—a silky creamy texture, hearty ingredients, and all-around feel-good vibes.
Why You’ll Love This Recipe
- No fancy equipment needed—just a trusty stockpot and wooden spoon
- On the table in under 45 minutes, so it’s perfect for weeknight cooking
- Super adaptable: swap chicken broth for veggie to suit any diet
- Silky creamy texture without endless stirring or clumps
- Crowd-pleaser comfort food that kids and grandparents both adore
- Make-ahead friendly: flavors deepen overnight in the fridge
- Budget-smart: humble potatoes turn into something truly special
- Endless garnish options from bacon bites to fresh chives
Ingredients
- 2 lbs russet potatoes, peeled and cut into ½-inch cubes (Yukon Gold works, too)
- 2 tablespoons unsalted butter (Kerrygold or Land O’Lakes)
- 1 medium yellow onion, diced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian spin)
- 1 cup whole milk (or plant-based milk of choice)
- ½ cup heavy cream (half-and-half is fine here)
- Salt and freshly ground black pepper, to taste
- Optional garnishes: crispy bacon bits, chopped chives, shredded cheddar
Directions
- Melt Butter and Sauté Aromatics
In a large heavy-bottomed pot over medium heat, melt the butter. Toss in the diced onion and celery, stirring until they soften and the onion turns translucent—about 5 minutes. Add the minced garlic for the last minute, just until fragrant. - Create the Roux
Sprinkle in the flour and stir constantly for about a minute. This step ensures you won’t get any lumps and builds that silky creamy texture we love. The mixture will bubble slightly—perfect! - Add Broth and Potatoes
Gradually whisk in the chicken broth, scraping up any bits from the bottom of the pot. Toss in the cubed potatoes and bring the pot to a gentle simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender. - Blend or Mash
Here’s the thing: if you like a truly smooth soup, use an immersion blender right in the pot—just blend a few pulses until desired consistency. For a chunkier feel, mash about half the potatoes with a potato masher, leaving some pieces intact for texture. - Stir in Milk and Cream
Lower the heat, then pour in the milk and cream. Stir constantly as the soup heats through—don’t let it boil once you’ve added dairy, or it can split. Taste and season with salt and pepper. - Final Touches
Remove from heat, cover, and let rest for 5 minutes. This short pause lets flavors meld and gives the soup its final comfort-food oomph. - Garnish and Serve
Ladle into bowls and sprinkle with your favorite toppings—bacon bits, fresh chives, shredded cheese, a drizzle of olive oil—whatever makes your heart (and belly) happy.
Servings & Timing
- Yield: 6 generous servings
- Prep Time: 15 minutes (chopping, measuring, warming up the pot)
- Cook Time: 30 minutes (sautéing, simmering, blending)
- Total Time: 45 minutes from start to finish—just enough time to set the table and pour a glass of crisp white wine
Variations
- Loaded Potato Soup: Stir in ½ cup crispy bacon and 1 cup shredded cheddar right before serving.
- Vegan Twist: Swap butter for olive oil, milk/cream for coconut milk, and use veggie broth.
- Cheesy Broccoli Blend: Fold in 1 cup steamed broccoli florets and ½ cup shredded sharp cheddar.
- Spicy Southwest: Mix in 1 can drained black beans, 1 cup corn, and a teaspoon of chili powder.
- Herb-Infused: Add a sprig of fresh rosemary or thyme when simmering, then remove before blending.
Storage & Reheating
Store cooled Potato Soup in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze in portioned freezer-safe jars for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring occasionally and adding a splash of milk if the soup feels too thick.
FAQs
Q: Can I use red potatoes instead of russets?
A: Absolutely—red potatoes hold their shape nicely, giving you a chunkier, rustic texture.
Q: How do I fix soup that’s too thin?
A: Mash a few more potato chunks in the pot or whisk in a little extra flour mixed with cold water.
Q: Can I make this in a slow cooker?
A: Yes! Sauté your aromatics first, then transfer everything to a slow cooker. Cook on low for 4 hours or high for 2.
Q: Is this soup freezer-friendly?
A: It is! Just leave out the cream until reheating, then stir it in at the end.
Q: My soup tastes bland—what now?
A: A pinch of salt, a grind of pepper, or a squeeze of lemon can brighten flavors instantly.
Q: How do I prevent dairy from curdling?
A: Always add dairy off the boil and heat gently, stirring frequently.
Conclusion
Nothing beats a steaming bowl of homemade Potato Soup for warming both body and soul—especially when the mercury dips. This easy recipe brings together simple pantry staples and feels extra special thanks to its creamy texture and endless garnish options. Give it a whirl, then swing back and let me know which variation stole your heart (and taste buds)!
Potato Soup
Ingredients
- 2 lbs russet potatoes peeled and diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 stalks celery thinly sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- Optional garnishes bacon bits, chives, shredded cheese
Instructions
- In a large pot, melt the butter over medium heat. Add onion and celery, cooking until softened, then stir in garlic for one minute.
- Sprinkle in flour and stir constantly for about a minute to form a roux, which prevents lumps and thickens the soup.
- Gradually whisk in broth, then add diced potatoes. Bring to a simmer, cover, and cook until potatoes are tender, about 15–20 minutes.
- Use an immersion blender for a smooth texture or mash half the potatoes in the pot for a chunkier feel.
- Lower the heat and stir in milk and cream, warming gently without boiling to avoid curdling.
- Season with salt and pepper, then remove from heat. Let the soup rest for 5 minutes to let flavors meld.
- Ladle into bowls and top with crispy bacon, chopped chives, or shredded cheese for extra flair.
