There’s something truly magical about a bowl of Creamy Potato Soup — it’s the sort of rich, cozy comfort food that instantly makes even the chilliest day feel like an occasion. One spoonful brings together tender potatoes, velvety broth, melty cheddar, and just the right touch of savory herbs. Every bite is a little reminder that simple, honest ingredients really can become something extraordinary when you stir them together with a pinch of love.
Ingredients You’ll Need
The beauty of Creamy Potato Soup is that you probably have almost everything you need right at home. Each ingredient plays a starring role, bringing its own texture, color, and big, bold flavor to the bowl. Here’s why each is essential:
- Butter: Melted butter is the luscious base that adds depth and richness to the sautéed onions and garlic.
- Yellow onion: Diced onion sweetens and mellows as it cooks, building a savory backbone for every spoonful.
- Garlic: A trio of cloves brings irresistible aroma and warmth to the soup.
- All-purpose flour: This is the secret to a thick, creamy texture without any heaviness — it helps create that dreamy, smooth base.
- Chicken broth: Provides savory body and keeps the soup light; low-sodium lets you control the seasoning.
- Whole milk: Adds richness and creaminess you can really taste.
- Heavy cream: This is what makes the soup truly decadent — it’s the silky magic.
- Russet potatoes: Peeled and diced, these are the heart of the soup, breaking down just enough to thicken it while still leaving bites of tender potato.
- Salt and black pepper: Essential for rounding out all the flavors and making each spoonful sing.
- Dried thyme: An herbal note that lifts and brightens the richness.
- Smoked paprika (optional): Just a little adds subtle smokiness and lovely color.
- Sharp cheddar cheese: Melts in for that classic, tangy finish everyone craves in a Creamy Potato Soup.
- Sour cream: Brings a little tang and extra silkiness when stirred in at the end.
- Bacon (optional): Crumbled crisp bacon on top — need I say more?
- Green onions: A bright, fresh finish to balance all that creamy goodness.
How to Make Creamy Potato Soup
Step 1: Sauté the Aromatics
Start off by melting the unsalted butter in a large pot or Dutch oven over medium heat. Toss in your diced onion and let it cook, stirring occasionally, until it’s turn-the-lights-down-low translucent and your kitchen smells amazing, about five minutes. Stir in the garlic and give it another thirty seconds to release every ounce of flavor.
Step 2: Build a Silky Roux
Sprinkle the all-purpose flour right over the onions and garlic. Stir constantly for a couple of minutes; you want to cook off that raw flour taste. This simple step is what turns Creamy Potato Soup from brothy to sumptuously thick.
Step 3: Add the Liquid Gold
Now, slowly whisk in the chicken broth. Pour just a splash at first to make a lump-free paste, then add the rest steadily, whisking all the while. Stir in the whole milk and heavy cream so everything is well blended. The mixture will already look rich and luxurious — just wait until it simmers!
Step 4: Simmer the Potatoes
Add the peeled, diced russet potatoes to your pot, followed by salt, pepper, dried thyme, and smoked paprika if you like a hint of smokiness. Bring everything to a gentle boil, then lower the heat and let it all simmer uncovered. In about 20–25 minutes, the potatoes should be tender enough to easily mash with a spoon.
Step 5: Mash and Perfect the Texture
Once the potatoes are velvety and soft, use a potato masher or immersion blender to lightly mash some of them up right in the pot. This keeps the Creamy Potato Soup wonderfully thick and rustic, with a few tender chunks for texture. No need to go for totally smooth unless that’s your vibe!
Step 6: Stir in the Flavor Finishers
Turn off the heat and stir in the shredded sharp cheddar and sour cream. Watch as everything melts together into a gorgeous, creamy pool. Taste the soup and tweak the seasoning if you like. Give yourself a pat on the back — you’re nearly there!
Step 7: Serve and Garnish
Ladle the soup into bowls and top with crumbled bacon and sliced green onions if you’d like. There’s nothing better than hot Creamy Potato Soup with just the right finishing touches.
How to Serve Creamy Potato Soup
Garnishes
As luscious as Creamy Potato Soup is on its own, you’ll love it even more with the perfect toppings. Crumbled crispy bacon adds salty, smoky crunch; sliced green onions provide fresh pop and color; and a sprinkle of extra sharp cheddar is always welcome. A drizzle of sour cream or even a pinch of smoked paprika can make each bowl feel special.
Side Dishes
This soup is hearty enough to stand alone, but it loves a sidekick. Serve it with a chunk of crusty bread for dipping, or try a green salad dressed with lemon for balance. If you’re in true comfort mode, a warm biscuit or flaky croissant turns lunch into a downright celebration.
Creative Ways to Present
For an extra-cozy dinner party, serve Creamy Potato Soup in mini mugs or small bread bowls with all the trimmings. Try a soup bar setup, letting everyone top their own bowl with cheese, chives, or bacon bits. It’s a crowd-pleasing way to jumpstart any gathering!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Potato Soup in a sealed container in the refrigerator for up to 3 days. Make sure the soup is completely cool before transferring it; this preserves both its flavor and texture for your next cozy meal.
Freezing
You can freeze Creamy Potato Soup, though be aware the texture may change slightly as the potatoes and dairy thaw. Cool the soup completely, then transfer it to freezer-safe bags or containers for up to 2 months. Thaw in the fridge overnight before enjoying again.
Reheating
Reheat gently over low heat on the stovetop, stirring often. If the soup looks a bit thick, add a splash of milk or broth to loosen it up while warming. Avoid high heat, which can cause dairy to separate. Microwaving works too — just reheat in short bursts and stir frequently.
FAQs
Can I make Creamy Potato Soup vegetarian?
Absolutely! Simply swap the chicken broth for your favorite vegetable broth, and skip the bacon. You’ll still get plenty of flavor and that signature creamy texture in every bowl.
What’s the best way to mash the potatoes for this soup?
A potato masher works wonders to gently break up some of the potatoes without making it too smooth. If you like a silkier soup, use an immersion blender and blend to your preferred consistency.
Can I use a different kind of potato?
Definitely. Yukon gold potatoes create an even creamier, buttery texture if you want to mix things up — just adjust simmering time as needed so they’re perfectly tender.
How do I prevent the soup from getting too thick?
If your Creamy Potato Soup thickens up while it sits, simply stir in more milk or chicken broth a little at a time to reach your desired consistency. It’s very forgiving and easy to adjust!
Is it possible to make this recipe gluten-free?
Yes! Replace the all-purpose flour with your favorite gluten-free flour blend (or use cornstarch slurry stirred in during simmering) for a bowl everyone can enjoy.
Final Thoughts
I can’t think of many things more satisfying than a steaming bowl of homemade Creamy Potato Soup, complete with melty cheese and plenty of love in every stir. Give this recipe a try — you’ll see just how easy, adaptable, and seriously comforting it is. Warm your kitchen and your heart with each spoonful!
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Creamy Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Potato Soup, a rich and flavorful dish that’s perfect for chilly days. This easy-to-make soup is loaded with tender potatoes, creamy broth, and a hint of savory flavors. Topped with cheese, sour cream, and crispy bacon, it’s a satisfying meal on its own or paired with a side salad or crusty bread.
Ingredients
Base:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Soup:
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 5 medium russet potatoes, peeled and diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 slices cooked bacon, crumbled (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion until translucent, then add garlic.
- Create Roux: Sprinkle flour over aromatics and cook for 1–2 minutes to make a roux.
- Add Liquid: Gradually whisk in chicken broth, then add milk and cream.
- Cook Potatoes: Stir in potatoes, salt, pepper, thyme, and paprika. Simmer until potatoes are tender.
- Thicken Soup: Lightly mash some potatoes for texture. Stir in cheese and sour cream until melted.
- Adjust Seasoning: Taste and adjust seasoning. Serve hot topped with bacon and green onions.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- Yukon gold potatoes can be used for a creamier texture.
- Add more milk or broth to adjust soup consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
