There’s nothing quite like a bowl of warm, velvety Cream of Potato Soup to comfort your soul. It’s rich, creamy, and packed with tender potatoes, making every spoonful a cozy delight. Whether you’re looking for an easy weeknight dinner or a comforting lunch, this soup is here to wrap you in a blanket of flavor. Trust me—this one’s a keeper!
Why You’ll Love Cream of Potato Soup
This recipe isn’t just about the ingredients—it’s about creating a dish that feels like home. Whether you’re craving something warm on a chilly day or need a quick, satisfying meal, this soup has you covered. Here’s why it’s a favorite:
- Rich and Creamy: Smooth, velvety, and oh-so-indulgent.
- Simple Ingredients: Made with pantry staples—nothing fancy needed!
- Easy to Make: No complicated steps, just pure comfort food.
- Customizable: Add toppings like bacon, cheese, or chives for extra flavor.
- Great for Meal Prep: Stores well for leftovers and reheats beautifully.
Ingredients in Cream of Potato Soup
This soup is made with simple, wholesome ingredients that come together for the perfect bowl of comfort:
- Potatoes: The heart of the soup! Russet potatoes are best for their starchy texture, making the soup thick and creamy.
- Onion & Garlic: These aromatics add depth and flavor.
- Butter: Creates a rich, silky base for the soup.
- Flour: Helps thicken the soup to the perfect consistency.
- Chicken or Vegetable Broth: Adds savory depth and keeps the soup from being too heavy.
- Milk & Heavy Cream: The key to that luscious, creamy texture.
- Salt & Pepper: Simple seasonings that bring everything together.
- Optional Toppings: Bacon, shredded cheese, green onions, or sour cream for extra deliciousness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this warm and creamy soup:
Sauté the Aromatics: Melt butter in a large pot over medium heat. Add diced onions and cook until soft and fragrant. Stir in minced garlic and cook for another minute.
Make the Base: Sprinkle flour over the onions and garlic, stirring constantly for about a minute to create a roux. This helps thicken the soup.
Add the Potatoes & Broth: Pour in the broth and add the diced potatoes. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
Blend for Creaminess: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of it and leave some potato pieces whole.
Stir in the Dairy: Reduce the heat to low and slowly add the milk and heavy cream. Stir well and let it warm through—don’t boil, or it may curdle.
Season & Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls and add your favorite toppings!
How to Serve Cream of Potato Soup
This soup is delicious on its own but pairs wonderfully with:
- Crusty Bread: Perfect for dipping and soaking up every last bit.
- Side Salad: A light, fresh salad balances the richness.
- Grilled Cheese: The ultimate comfort food pairing!
- Toppings Galore: Bacon bits, shredded cheese, or a dollop of sour cream.
Additional Tips
- Make it Thicker: Add more flour or mash some of the potatoes before blending.
- Make it Lighter: Swap heavy cream for more milk or use a dairy-free alternative.
- Add Protein: Stir in shredded chicken or cooked bacon for extra heartiness.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well, but leave out the dairy until reheating for the best texture.
FAQ
Q1: Can I use a different type of potato?
A1: Yes! Russets create a creamy texture, but Yukon Golds work well too.
Q2: How do I make this soup vegetarian?
A2: Simply use vegetable broth instead of chicken broth.
Q3: Can I make this soup without blending?
A3: Absolutely! Just mash some of the potatoes for a chunkier texture.
Q4: What’s the best way to reheat this soup?
A4: Warm it on the stove over low heat, stirring frequently. Add a splash of milk if it’s too thick.
Q5: Can I add cheese to the soup?
A5: Yes! Stir in shredded cheddar for an extra cheesy version.
Q6: How do I prevent the soup from being too thin?
A6: Use a little more flour, or let the soup simmer uncovered to reduce.
Q7: Can I make this in a slow cooker?
A7: Yes! Cook on low for 6–8 hours, then blend and stir in the dairy at the end.
Q8: Can I use dairy-free milk?
A8: Absolutely! Coconut milk or almond milk works well, though the flavor may change slightly.
Q9: What if my soup is too thick?
A9: Add a bit more broth or milk until it reaches your desired consistency.
Q10: Can I make this soup ahead of time?
A10: Yes! It actually tastes even better the next day as the flavors meld.
Final Thoughts
Cream of Potato Soup is the ultimate cozy comfort food—simple, satisfying, and full of rich, creamy goodness. Whether you enjoy it as a quick weeknight meal or a make-ahead lunch, it’s always a hit. Give it a try, and don’t forget to load it up with your favorite toppings!
Print
Cream of Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Description
This Cream of Potato Soup is rich, creamy, and comforting—perfect for healthy homemade recipes and quick dinner ideas. Made with tender potatoes, savory broth, and a touch of cream, it’s a satisfying dish for any season. Ideal for healthy recipes easy and healthy dinner recipes, this soup can be customized with bacon, cheese, or extra vegetables for a hearty meal
Ingredients
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup milk (or heavy cream for extra richness)
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 cup shredded cheese (optional)
- 1/4 cup cooked bacon bits (optional)
- Fresh chives or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until fragrant (about 3 minutes).
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are soft.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in milk, salt, pepper, and thyme. Simmer for another 5 minutes.
- Remove from heat and mix in shredded cheese if using.
- Serve hot, garnished with bacon, chives, or parsley.
Notes
- Use coconut milk for a dairy-free version.
- Add cooked carrots or celery for extra nutrition.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg