Creamy Potato Soup
A rich, comforting potato soup with a smooth creamy texture and lots of flavor. This recipe makes about 6 servings.
Ingredients
Main Ingredients
- 2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried thyme
Optional Add-ins
- 4 slices cooked bacon, crumbled
- ½ cup sour cream
- 2 green onions, sliced
- Extra cheese for topping
Instructions
Step 1: Prepare the Potatoes
Wash, peel, and dice the potatoes into small cubes so they cook evenly.
Step 2: Cook the Aromatics
In a large soup pot, melt the butter over medium heat.
Add:
- chopped onion
- garlic
Cook for 4–5 minutes until soft and fragrant.
Step 3: Make the Base
Sprinkle the flour over the onions and stir continuously for 1–2 minutes. This helps thicken the soup.
Slowly pour in the broth while stirring to avoid lumps.
Step 4: Add Potatoes
Add the diced potatoes, salt, pepper, paprika, and thyme.
Bring to a gentle boil, then reduce heat and simmer for about 15–20 minutes until the potatoes are fork-tender.
Step 5: Blend the Soup
For a creamy texture:
- Use a potato masher for a chunky soup
- Or blend half the soup with an immersion blender for extra creaminess
Do not fully blend if you want some potato texture.
Step 6: Add Milk and Cream
Stir in:
- milk
- heavy cream
- cheddar cheese (if using)
Cook on low heat for 5 minutes. Do not boil after adding dairy, or the soup may separate.
Step 7: Taste and Adjust
Taste the soup and add more salt or pepper if needed.
If it becomes too thick, add a little extra broth or milk.
Serving Ideas
Top with:
- crispy bacon
- shredded cheese
- green onions
- sour cream
- black pepper
Serve hot with:
- crusty bread
- garlic toast
- salad
Tips for Best Flavor
- Yukon Gold potatoes make the soup naturally creamy.
- Russet potatoes create a thicker soup.
- Add carrots or celery for extra flavor.
- For extra richness, stir in cream cheese.
- To make it vegetarian, use vegetable broth and skip bacon.
Storage
- Refrigerate for up to 4 days.
- Reheat gently over low heat.
- Freeze without dairy for best results; add cream after reheating.
For a spicy version, add chili flakes or jalapeños.