Creamy Potato Soup
There’s nothing quite as comforting as a warm, creamy bowl of Potato Soup on a chilly day! It’s hearty, flavorful, and so easy to make with simple ingredients you already have in your kitchen.
This Creamy Potato Soup is the ultimate feel-good meal. Packed with tender chunks of potatoes, a velvety broth, and just the right amount of seasoning, it’s like a big hug in a bowl. Whether you’re serving it as a cozy dinner or a starter for a special meal, this recipe will quickly become a family favorite. Plus, it’s made in one pot, so cleanup is a breeze.
Why You’ll Love This Potato Soup
- Easy to Make: Minimal prep, simple ingredients, and one pot—perfect for busy weeknights.
- Super Creamy: Thanks to a blend of potatoes and a touch of cream, every bite is rich and silky.
- Comfort in a Bowl: It’s hearty, filling, and packed with cozy flavors.
- Budget-Friendly: Made with pantry staples, this soup is affordable without skimping on flavor.
- Family Approved: Even picky eaters can’t resist a bowl of this creamy goodness!
How to Make It
Making potato soup is much easier than you might think. Here’s how it’s done:
Start by sautéing onions, celery, and garlic in a large pot. This creates a flavorful base for your soup.
Add diced potatoes, chicken broth, and seasonings, then bring everything to a boil. Reduce the heat and simmer until the potatoes are tender and falling apart.
For that signature creamy texture, blend part of the soup using an immersion blender (or a regular blender). This thickens the soup while leaving some potato chunks for texture.
Finally, stir in heavy cream (or a dairy-free alternative) for that luscious finish. Top it with your favorite garnishes, and it’s ready to serve!
Make Ahead Method
Potato Soup is a fantastic make-ahead meal that reheats beautifully.
- Refrigerate: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
- Freeze: You can freeze this soup for up to 3 months. Let it thaw overnight in the fridge before reheating. Note that the texture might change slightly because of the potatoes, but it’ll still taste amazing!
- Reheat: Warm it gently on the stovetop over medium heat, stirring occasionally, or microwave it in 1-minute intervals.
Pro Tips
- Use Starchy Potatoes: Russet or Yukon Gold potatoes work best for a creamy soup. They break down easily and create that velvety texture.
- Don’t Overblend: Blend just enough to thicken the soup while leaving some chunks of potato for texture.
- Season as You Go: Taste your soup as it cooks and adjust the salt, pepper, and other seasonings to your liking.
- Make It Thicker: If you like your soup extra thick, mash some of the potatoes with a potato masher or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Garnish Like a Pro: Top your soup with shredded cheese, chopped green onions, or even crispy fried onions for extra flavor and texture.
Storage Options
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
- Reheat: Reheat on the stovetop or in the microwave. If the soup thickens too much, add a splash of broth or milk to loosen it up.
Tools for This Recipe
- Large Pot or Dutch Oven: Perfect for making soup.
- Immersion Blender: For blending the soup directly in the pot. You can also use a regular blender, but work in batches and be careful with the hot liquid.
- Ladle: For serving up those warm, comforting bowls.
- Potato Peeler: A sharp peeler makes prepping the potatoes so much easier.
FAQs!
Can I make this soup dairy-free?
Yes! Use coconut milk, almond milk, or a plant-based cream substitute in place of heavy cream. You can even leave out the cream entirely and blend more of the soup for thickness.
What’s the best potato for this soup?
Russet potatoes are ideal because they’re starchy and break down easily, giving the soup a creamy texture. Yukon Gold potatoes also work well for a slightly buttery flavor.
Can I add other veggies?
Definitely! Diced carrots, corn, or even broccoli make great additions to this soup.
What can I serve with this soup?
A side of crusty bread, a simple green salad, or even a grilled cheese sandwich pairs perfectly with this potato soup.
How do I fix a soup that’s too thick?
Just add a little more chicken broth or milk, one splash at a time, until you reach your desired consistency.
Variations and Substitutions
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Herb Lovers: Stir in fresh thyme, rosemary, or parsley for an herby twist.
- Vegetarian Option: Use veggie broth instead of chicken broth and skip any meat-based toppings.
- Extra Protein: Add shredded chicken or turkey for a heartier soup.
- Cheesy Version: Stir in a handful of shredded cheddar cheese for an ultra-rich flavor.
Conclusion
This Creamy Potato Soup is as cozy and comforting as it gets. It’s easy to make, packed with flavor, and perfect for any occasion—whether it’s a busy weeknight or a lazy Sunday dinner.
Have you tried this recipe? I’d love to hear how it turned out for you! Leave a comment below and let me know if you added your own spin. Don’t forget to share this recipe with friends and family—they’ll thank you for it!
Creamy Potato Soup
Ingredients
- 6 medium russet potatoes peeled and diced
- 1 medium onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 4 cups chicken broth or vegetable broth for vegetarian
- 1 cup heavy cream or dairy-free alternative
- 2 tablespoons butter or olive oil
- 1 teaspoon thyme optional
- Salt and pepper to taste
- Optional toppings: shredded cheese green onions, crispy fried onions
Instructions
- Heat butter in a large pot over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend a portion of the soup until creamy while leaving some chunks for texture. (Or transfer part of the soup to a blender and return it to the pot.)
- Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings, and enjoy!
- Enjoy! 😊
