Creamy Potato Soup – Classic Comfort in a Bowl
🥔 Creamy Dreamy Potato Soup: Your Ultimate Bowl of Comfort
⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)
📸 700+ photo shares | ☀️ Updated October 2025
There are some dishes that just wrap you in a warm hug from the very first spoonful, and for me, a truly magnificent potato soup is at the top of that list. Imagine a chilly evening, a cozy blanket, and a steaming bowl of this golden, velvety goodness. Each spoonful is a symphony of tender potatoes, rich creaminess, and subtle savory notes that dance on your tongue. It’s pure comfort, a taste of home, and the perfect antidote to a long day. Whether you’re gathering the family for a comforting weeknight dinner or simply treating yourself to a soul-soothing meal, this potato soup is an absolute triumph.
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Quick Glance
- ⏱️ Prep Time: 20 minutes
- 🍽️ Servings: 6
- 💥 Vibe: Creamy, Comforting, Hearty
Jump Ahead
- What You’ll Need
- How to Make Potato Soup
- Fun Twists & Serving Ideas
- Reviews
- FAQ
- Conclusion
- Recipe Note
What You’ll Need
Gathering your ingredients is the first step to creating this magical soup! These are the stars that will come together to form pure comfort in a bowl.
- 6 medium Russet or Yukon Gold potatoes, peeled and diced (about 6 cups)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Optional garnishes: Crispy bacon bits, shredded cheddar cheese, chopped fresh chives or green onions
How to Make Potato Soup
Let’s dive into creating this delightful soup, step by glorious step!
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
- Build the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes, allowing the flour to cook out its raw taste and form a thick paste (this is your roux!).
- Add Broth and Potatoes: Gradually whisk in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the diced potatoes to the pot.
- Simmer to Tenderness: Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Creamy Perfection: Once the potatoes are tender, remove the pot from the heat. Carefully use an immersion blender to blend the soup until it reaches your desired consistency – some like it completely smooth, others prefer a few potato chunks. Alternatively, transfer portions of the soup to a regular blender (being very careful with hot liquids!) and blend, then return to the pot.
- Finish with Dairy: Stir in the whole milk (or half-and-half) and heavy cream. Return the pot to low heat and warm gently, stirring occasionally, until heated through. Do not boil once the dairy is added.
- Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Ladle into warm bowls and garnish with your favorite toppings like crispy bacon bits, a sprinkle of sharp cheddar cheese, or fresh green onions.
Fun Twists & Serving Ideas
This classic soup is wonderful as is, but don’t be afraid to get creative!
- Loaded Baked Potato Style: Stir in some cooked, crumbled bacon, shredded cheddar cheese, and a dollop of sour cream just before serving. A sprinkle of fresh chives is essential!
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a warming heat, or swirl in a dash of hot sauce before serving.
- Cheesy Garlic Bread Dippers: Serve your soup alongside crusty garlic bread for dipping, perfect for soaking up every last drop of that creamy goodness.
- Veggies Welcome: Before adding the potatoes, sauté some diced carrots or celery with the onions for an extra layer of flavor and nutrition.
Reviews
Our readers can’t get enough of this comforting soup!
Jessica R. ⭐️⭐️⭐️⭐️⭐️
“This potato soup is a game-changer! So incredibly creamy and comforting. My family devoured it in minutes. It’s now a staple in our rotation!”
Mark T. ⭐️⭐️⭐️⭐️⭐️
“I made this for a chilly evening and it was absolutely perfect. The instructions were clear, and the result was restaurant-quality. Loved adding a little extra cheese on top!”
Sarah L. ⭐️⭐️⭐️⭐️⭐️
“Easy to follow and utterly delicious. I used vegetable broth to keep it vegetarian and it was still bursting with flavor. Highly recommend!”
FAQ
Got questions? We’ve got answers to help you make the best potato soup ever!
Q: Can I make this soup ahead of time?
A: Absolutely! Potato soup often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth if it’s too thick.
Q: What kind of potatoes are best for potato soup?
A: Russet potatoes are excellent for a thick, creamy soup as they break down beautifully. Yukon Gold potatoes also work wonderfully, offering a naturally buttery flavor and slightly less starch.
Q: Can I freeze potato soup?
A: Soups made with a high dairy content can sometimes separate or become grainy when frozen and thawed. If you plan to freeze, I recommend freezing the soup before adding the milk and cream. Thaw, reheat, then stir in the dairy for the best results.
Q: How can I make this soup thicker or thinner?
A: For a thicker soup, you can blend more of the potatoes, or reduce the liquid slightly. For a thinner soup, simply stir in additional warm broth or milk until it reaches your desired consistency.
Conclusion
There’s something truly magical about a simple bowl of potato soup that speaks directly to the soul. It’s more than just a meal; it’s a moment of peace, a hug in a bowl, a comforting embrace on even the busiest of days. I hope this recipe brings as much warmth and joy to your kitchen as it does to mine. Don’t hesitate to gather your loved ones, ladle out this creamy goodness, and savor every single heartwarming spoonful. Happy cooking, my friends!
Recipe Note
When reheating leftover potato soup, do so gently over low heat, stirring frequently, to prevent the dairy from curdling or scorching on the bottom of the pot. A splash of extra milk or broth can help restore its perfect creamy texture.
Potato Soup
Cook Time: 30 minutes cook
Total Time: 50 minutes
Course: Soup
Servings: 4-6
Calories: 380-450 per serving
Ingredients
- 6 slices bacon, diced (optional)
- 2 tbsp unsalted butter (or 1 tbsp reserved bacon fat + 1 tbsp butter)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 large Russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 4 cups chicken or vegetable broth
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 tsp dried thyme (optional)
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream (optional, for a richer soup)
- For garnish: shredded cheddar cheese, crumbled cooked bacon, chopped green onions or chives (optional)
Instructions
If using bacon, cook diced bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Drain most of the bacon fat from the pot, leaving about 1 tablespoon. 2. Add butter (or remaining bacon fat plus butter, if not using bacon) to the pot. Add chopped onion and celery and sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant. 3. Stir in the diced potatoes, chicken or vegetable broth, salt, pepper, and dried thyme (if using). Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender. 4. While potatoes simmer, prepare the thickening mixture: In a medium saucepan, melt 1/4 cup butter over medium heat. Whisk in the 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 2 cups milk until smooth and slightly thickened. 5. Once potatoes are tender, use a potato masher or immersion blender directly in the pot to mash some of the potatoes, leaving some chunks for texture, or blend to your desired consistency (smooth or chunky). 6. Stir the milk-roux mixture into the soup. Add the heavy cream (if using). Heat gently over medium-low heat, stirring occasionally, until the soup is hot and thickened to your desired consistency. Do not boil once milk/cream is added. 7. Taste and adjust seasonings as needed. 8. Ladle hot soup into bowls and garnish with shredded cheddar cheese, crumbled cooked bacon, and chopped green onions or chives, if desired. Serve immediately.
Chef’s Notes: A hearty and comforting classic, perfect for a cold day. This recipe can be made vegetarian by substituting vegetable broth for chicken broth and omitting the bacon. Adjust thickness to your preference by mashing more or fewer potatoes.
