Potato Soup Recipe – Cozy, Creamy, and Easy to Make

Potato soup is the kind of meal that makes a cold day feel warmer and a busy day feel calmer. It’s simple, comforting, and surprisingly flexible, whether you like it thick and creamy or a little chunky. This version uses everyday ingredients and straightforward steps, so you can get a pot on the table without fuss.

The flavors are classic—savory onion, buttery potatoes, and a hint of garlic—finished with creaminess that doesn’t overwhelm. Make it once, and it’ll become a weeknight staple.

What Makes This Recipe So Good

• Simple ingredients, big comfort: You probably have most of these in your kitchen already.
• Balanced texture: Smooth and creamy, with just enough chunkiness to feel hearty.
• Customizable: Add bacon, cheese, or herbs to make it your own without changing the base recipe.
• Quick to cook: On the table in about 40 minutes, start to finish.
• Budget-friendly: Potatoes and pantry staples keep costs low without compromising flavor.

• 2 tablespoons unsalted butter (or olive oil)
• 1 tablespoon olive oil (optional, for extra richness)
• 1 medium yellow onion, diced
• 2 celery stalks, diced (optional but recommended)
• 2 carrots, diced (optional for sweetness and color)
• 3 cloves garlic, minced
• 2 pounds potatoes, peeled and diced (Yukon Gold for creaminess or russet for fluffiness)
• 4 cups chicken or vegetable broth
• 1 cup milk or half-and-half (use heavy cream for extra richness)
• 2 tablespoons all-purpose flour (for thickening)
• 1 bay leaf (optional)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 teaspoon smoked paprika (optional)
• 2 green onions, thinly sliced (for garnish)
• Grated cheddar, crumbled bacon, or chopped parsley (optional toppings)

Instructions

1. Sauté the aromatics: In a large pot, melt the butter with the olive oil over medium heat. Add the onion, celery, and carrots.Cook, stirring often, until softened and lightly golden, about 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
2. Add the potatoes and seasonings: Toss in the diced potatoes, thyme, smoked paprika, salt, and pepper. Stir to coat the potatoes in the butter and spices for 1–2 minutes.
3. Build the base: Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw flavor.This helps thicken the soup.
4. Add the liquid: Pour in the broth while stirring to avoid lumps. Add the bay leaf. Bring to a gentle boil, then reduce to a simmer.
5. Simmer until tender: Cook uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very soft and starting to break apart.
6. Blend to your liking: Remove the bay leaf.For a rustic soup, mash some of the potatoes with a potato masher. For a smoother soup, blend about half with an immersion blender directly in the pot. Leave some chunks for texture.
7. Make it creamy: Stir in the milk or half-and-half.Warm gently for 2–3 minutes. Do not boil after adding dairy to avoid curdling.
8. Taste and adjust: Add more salt and pepper if needed. If the soup is too thick, thin with a splash of broth or milk.If it’s too thin, simmer a few extra minutes to reduce.
9. Serve and garnish: Ladle into bowls and top with green onions. Add cheddar, bacon, or parsley if you like.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The soup may thicken as it rests. When reheating, add a splash of milk or broth to loosen it and warm over low heat, stirring often.

Avoid boiling to keep the texture smooth.

To freeze, let the soup cool completely, then freeze for up to 2 months. Dairy can separate slightly after thawing, so reheat gently and whisk in a bit of cream or milk to bring it back together.

Why This is Good for You

Potatoes offer fiber, potassium, and vitamin C, especially when you use Yukon Golds. The onions, celery, and carrots add micronutrients and a savory base that reduces the need for heavy salt.

Using milk or half-and-half keeps things creamy without going overboard on fat.

If you want to lighten it further, swap in low-sodium broth and use 2% milk. You’ll still get a satisfying bowl with a friendlier nutrition profile.

Common Mistakes to Avoid

• Boiling after adding dairy: This can cause curdling. Keep it at a gentle simmer or lower once the milk goes in.
• Underseasoning: Potatoes soak up salt.Taste near the end and adjust. A pinch of salt can wake up the whole pot.
• Over-blending: Potato starch can turn gummy if you blend too aggressively. Blend part of the soup and leave some chunks.
• Skipping the flour step: Cooking the flour for a minute prevents a raw taste and helps create that velvety body.
• Using only water: Broth builds depth.If you must use water, add extra aromatics and seasonings to compensate.

Recipe Variations

• Loaded Baked Potato Style: Stir in sour cream at the end and top with cheddar, bacon, and chives.
• Cheesy Potato Soup: Add 1–1.5 cups shredded sharp cheddar after the dairy. Melt gently and season with a pinch of dry mustard.
• Smoky Bacon Version: Cook 4–6 slices of bacon first, remove and crumble, and sauté the vegetables in the drippings. Use bacon as a topping.
• Herb Forward: Finish with fresh dill, thyme, or parsley and a squeeze of lemon for brightness.
• Vegetarian and Vegan: Use vegetable broth.Swap dairy for unsweetened oat milk or cashew cream. Use olive oil instead of butter.
• Extra Veggies: Add corn kernels, diced leeks, or a handful of spinach at the end for color and nutrients.
• Spiced Up: Stir in a pinch of cayenne or a dash of hot sauce for gentle heat.

FAQ

What are the best potatoes for potato soup?

Yukon Golds are ideal because they get creamy without falling apart. Russets are great too, but they can break down more and may make the soup thicker and starchier.

Red potatoes hold their shape best, so use them if you prefer a chunkier texture.

Can I make this gluten-free?

Yes. Skip the flour and thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add it near the end and simmer a couple of minutes until thickened.

How can I make it dairy-free?

Use olive oil instead of butter and swap the milk for unsweetened oat milk, almond milk, or cashew cream.

Add it at the end and warm gently. A tablespoon of nutritional yeast can add a cheesy note.

How do I avoid a bland soup?

Build flavor in layers: sweat the aromatics until golden, use a flavorful broth, season at multiple stages, and finish with pepper and a touch more salt. A little acidity, like a squeeze of lemon, can brighten the final taste.

Can I make it in advance?

Absolutely.

Potato soup reheats well. Store in the fridge and reheat slowly with a splash of milk or broth. For the best texture, add any cheese or sour cream fresh when reheating.

What can I serve with potato soup?

Crusty bread, a simple green salad, or a grilled cheese sandwich all pair well.

For a heartier meal, serve with roasted chicken sausages or a side of roasted vegetables.

Wrapping Up

This potato soup recipe is straightforward, cozy, and endlessly adaptable. With a short ingredient list and a few smart steps, you get a creamy bowl that tastes like home. Keep it classic or dress it up with toppings and herbs—either way, it’s a reliable go-to for busy nights and lazy weekends alike.

Ladle it up, add your favorite garnish, and enjoy every warm, soothing spoonful.