There’s something incredibly comforting about a warm bowl of soup, especially when it’s loaded with potatoes, creamy goodness, and just the right touch of seasoning. This Easy Creamy Potato Soup Recipe is exactly that — a cozy, satisfying dish that feels like a big hug in liquid form. I love this recipe because it’s simple enough for a weeknight dinner, yet indulgent enough to serve guests without stress.
When I first tried making potato soup from scratch, I struggled to get the texture just right, but this recipe nailed it every single time, thanks to a few easy tricks I’ll share with you. Whether you’re seeking a quick lunch, a starter for dinner, or just something soothing on a chilly day, this easy creamy potato soup recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples that come together beautifully.
- Rich & Creamy Texture: Blending part of the soup creates perfect creaminess without heavy cream overload.
- Adaptable & Customizable: Easily adjusted with different cheeses, herbs, or spice kicks to suit your mood.
- Family Approved: My kids and guests always ask for seconds — it’s that good!
Ingredients You’ll Need
Each ingredient in this easy creamy potato soup recipe plays a role in building flavor and texture. Don’t skimp on the potatoes or broth quality, since they’re the soup’s foundation. Here’s a quick rundown of what you’ll want to have on hand.
- Butter: Adds richness and helps gently cook the veggies for sweetness.
- Yellow onion: Provides a mild base flavor that becomes sweeter as it cooks.
- Celery stalks: Offers a subtle crunch and an aromatic earthiness.
- Minced garlic: Adds fragrant depth — don’t skip this!
- Carrots: Bring a hint of natural sweetness and bright color.
- Russet potatoes: Perfect for mashing and thickening the soup naturally.
- Salt and pepper: Essential for seasoning throughout.
- Low sodium chicken or vegetable broth: Use low sodium to control saltiness; broth adds savory depth.
- Heavy cream or fat-free half and half: Creaminess without weighing soup down too much.
- Milk: Helps balance cream and creates silky texture.
- Flour: Thickens the soup smoothly without grit.
- Cheddar cheese (white or orange): Melts in for a luscious finish and sharp flavor.
Variations
One of the best parts about this easy creamy potato soup recipe is how much you can tweak it to your liking. I often change up the cheese or add a little heat when I feel adventurous, and you should feel free to do the same!
- Spicy Kick: I discovered adding a tablespoon of canned adobo sauce really wakes up the flavor without overpowering the creaminess.
- Cheese Swap: Substitute part of the cheddar with pepper jack for a zesty twist that my family loves.
- Vegetarian Version: Use vegetable broth, and add some smoked paprika for an extra layer of flavor.
- Add Crunch: Toss in some roasted bacon or crispy shallots as a garnish for texture contrast.
How to Make Easy Creamy Potato Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by melting butter in a large stockpot over medium-high heat. Add diced onions, chopped celery, carrots, and minced garlic, stirring occasionally as the onions turn translucent — about 2 to 3 minutes. This step softens the vegetables and boosts the soup’s natural sweetness, so don’t rush it!
Step 2: Add Potatoes and Season
Once your veggies are nicely softened, toss in the peeled, diced russet potatoes. Season with salt and pepper and cook everything together for about 5 minutes to combine the flavors. The potatoes benefit from this pre-cooking before adding broth.
Step 3: Simmer the Soup
Pour in the chicken or vegetable broth, then bring the mixture to a gentle boil. Let it cook for about 10 minutes until the potatoes are tender when pierced with a fork but not falling apart. This timing avoids a mushy soup and sets you up for the perfect creamy texture.
Step 4: Thicken with a Creamy Mixture
In a separate bowl, whisk flour into the milk until completely smooth—this prevents lumps. Gradually stir this mixture into your soup, followed by the heavy cream or half and half. Cook the soup for another 5 minutes to let it thicken and become silky.
Step 5: Blend for Silky Smoothness
Here’s my favorite trick: Carefully transfer the soup in batches to a blender to puree until perfectly smooth. Remember to vent the blender lid to avoid pressure buildup from the hot liquid and cover with a dish towel for safety. If you prefer chunkier soup, blend just half and return to the pot.
Step 6: Stir in Cheese and Final Seasoning
Return the pureed soup to the pot, then stir in the freshly grated cheddar cheese until melted and luscious. Give it a taste and adjust salt and pepper as needed. Serve hot, garnished with fresh herbs, cracked pepper, or crispy bacon for the full experience.
Pro Tips for Making Easy Creamy Potato Soup Recipe
- Use Russet Potatoes: Their high starch content makes the soup creamy naturally without too much thickener.
- Blend Safely: Always vent your blender and cover it with a towel when pureeing hot soup to avoid accidents.
- Adjust Thickness: Add more broth if your soup feels too thick or simmer longer if it’s too thin.
- Cheese Timing: Stir cheese in off the heat to prevent it from clumping or curdling.
How to Serve Easy Creamy Potato Soup Recipe
Garnishes
When it comes to garnishing, I like keeping it simple yet impactful: crispy crumbled bacon adds the perfect salty crunch, fresh parsley or thyme brings vibrant color and herbal notes, and a little extra cracked black pepper gives just the right bite. A sprinkle of parmesan or extra cheddar cheese on top never goes amiss either.
Side Dishes
I often pair this soup with crusty bread — a warm baguette or hearty sourdough works wonders to scoop up every last bit. A fresh side salad balances the richness, or you could serve it alongside roasted veggies or a simple grilled cheese sandwich for a nostalgic treat.
Creative Ways to Present
For special occasions, I love serving this soup in mini bread bowls — it’s fun, festive, and adds extra flavor. You can also drizzle a swirl of pesto or a dash of smoked paprika on top for visual interest. Garnishing with edible flowers or microgreens can really elevate the presentation when you want to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftover potato soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When reheating, I usually warm it gently on the stove over low heat, stirring occasionally to keep the creamy texture smooth and prevent scorching.
Freezing
This soup freezes very well too! I let it cool completely, then portion it into freezer-safe containers or bags. Just note that when thawed, you might see some separation — a quick stir over low heat brings it back to silky perfection.
Reheating
To reheat, I avoid microwaves when possible and choose the stovetop instead, warming the soup gently and stirring frequently. If the soup has thickened too much, adding a splash of broth or milk loosens it back up without losing any creaminess.
FAQs
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Can I make this Easy Creamy Potato Soup Recipe dairy-free?
Absolutely! To make a dairy-free version, substitute the butter with olive oil or a dairy-free butter alternative. Use coconut milk or your favorite plant-based milk in place of cream and milk, and skip the cheese or use a vegan cheese alternative. The soup will still be creamy and delicious.
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How can I make the soup thicker or thinner?
If you prefer a thicker soup, allow it to simmer a bit longer to reduce or add a little more flour mixed with milk. For a thinner soup, simply add extra broth or milk until it reaches your desired consistency. Adjust seasoning after thinning.
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Is it better to blend the entire soup or leave it chunky?
That’s totally up to your personal preference! I usually blend half of the soup for that creamy base and leave the rest chunky to add texture and heartiness. You can also blend the whole batch for smoothness or none at all for a rustic chunky soup.
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Can I prepare this recipe in advance?
Yes! You can make this soup a day ahead and store it in the fridge. When ready to eat, simply reheat gently on the stove. It’s even better the next day as the flavors meld beautifully overnight.
Final Thoughts
I absolutely love how this easy creamy potato soup recipe turns out every time — it’s the perfect balance of rich, hearty, and comforting, all without any fuss. Whether you’re a beginner cook or a seasoned chef, you’ll find this soup both approachable and endlessly satisfying. So grab your pot, get your ingredients ready, and trust me, once you try this recipe, it’ll become your go-to comfort food during cozy season and beyond.
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Easy Creamy Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Easy Creamy Potato Soup is a comforting and hearty dish perfect for chilly days. Made with simple ingredients like potatoes, onions, celery, and carrots, then blended to a smooth, creamy texture and enriched with cheddar cheese, this soup is both satisfying and flavorful. Optional garnishes like bacon, fresh herbs, and cracked black pepper elevate it to a restaurant-quality meal at home.
Ingredients
Main Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt, more to taste
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth or vegetable broth
Dairy & Thickening
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons flour
- 1 1/2 cups freshly grated cheddar or white cheddar cheese
Optional Garnishes
- Cooked and crumbled bacon or bacon bits
- Fresh herbs such as thyme or parsley
- Cracked black pepper
- Cheddar or parmesan cheese
Instructions
- Sauté the Vegetables: In a large stock pot over medium-high heat, combine diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir occasionally until the butter melts and the onions become translucent, about 2-3 minutes.
- Add Potatoes and Season: Add the peeled and diced russet potatoes to the pot. Season with salt and pepper, and cook for an additional 5 minutes, stirring occasionally to combine flavors.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth and bring the mixture to a low boil. Let it cook for about 10 minutes until the potatoes begin to soften but are not fully tender yet.
- Prepare Cream Mixture and Add: In a separate bowl, stir the flour into the milk until smooth. Gradually add this mixture into the soup along with the heavy cream or fat free half and half. Stir well to incorporate all ingredients.
- Cook Until Tender: Continue cooking the soup for another 5 minutes or until the potatoes are fork-tender and the soup starts to thicken.
- Blend the Soup: Carefully transfer the soup in batches to a blender, making sure to handle hot liquids cautiously to avoid splatters. Blend until smooth and creamy. Return the pureed soup back to the pot.
- Add Cheese and Final Seasoning: Stir in the freshly grated cheddar cheese until fully melted. Taste the soup and adjust salt and pepper as needed. Serve immediately with your choice of garnishes such as fresh herbs, cracked black pepper, and cooked bacon for extra flavor.
Notes
- Flavor Tip: Add a tablespoon of canned adobo sauce for a smoky heat and depth of flavor.
- Cheese Variation: Substitute a portion of the cheddar cheese with pepper jack cheese for a spicy kick.
- Be careful when blending hot liquids: fill the blender only halfway and vent the lid to avoid pressure buildup.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 378
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
