There’s nothing quite like a steaming bowl of potato soup on a chilly evening, wrapping you in warmth like a cozy blanket. I’ve always turned to potato soup when I need something simple yet soul-soothing, and this homemade version has become my go-to comfort food. Whether you’re coming in from the cold or just craving that creamy goodness, this potato soup delivers every time with its rich flavors and easy prep.
In my experience, the key to great potato soup lies in balancing those tender chunks of potato with just the right amount of seasoning—no fancy ingredients required. I’ve tweaked this recipe over the years to make it foolproof, and now I’m excited to share it with you. Let’s dive into making your own delicious potato soup that your family will rave about.
Key Takeaways:
- Potato soup is the ultimate comfort food, perfect for quick weeknight dinners.
- This recipe takes under 45 minutes to prepare, saving you time in the kitchen.
- Creamy texture and savory herbs make every spoonful irresistible.
- Use Yukon Gold potatoes for the best creamy potato soup results.
- Store leftovers in the fridge for up to 4 days for easy meal prep.
Why You’ll Adore This Potato Soup
Ultimate Comfort in Every Bite: Nothing beats the hearty satisfaction of a warm potato soup on a busy day. It’s like a hug from your kitchen, filling you with that feel-good vibe without much effort. You’ll find yourself coming back for seconds, I guarantee.
Simple Ingredients, Big Flavor: We keep things straightforward with everyday pantry staples that pack a punch. The natural creaminess from the potatoes shines through, creating a potato soup that’s both luxurious and approachable. It’s the kind of dish that makes you feel like a pro chef.
Versatile for Any Occasion: Whether it’s a casual family meal or a cozy date night, this potato soup fits right in. Customize it with toppings for fun twists that keep things exciting. In my book, it’s a staple that never disappoints.
Healthier Than You Think: Loaded with nutritious potatoes and veggies, this potato soup sneaks in goodness without sacrificing taste. It’s a smarter swap for takeout on those rushed evenings. Plus, it’s naturally gluten-free, broadening its appeal.
Essential Ingredients for Potato Soup
Yukon Gold Potatoes: These are my absolute favorite for potato soup because of their buttery texture and ability to hold shape while getting wonderfully creamy. You’ll need about 2 pounds, peeled and diced into even chunks to ensure uniform cooking. They form the hearty base that makes every bite satisfying, absorbing flavors beautifully without turning mushy.
Onions and Garlic: A medium onion, finely chopped, and 3 cloves of minced garlic provide that essential savory foundation. Sautéing them first releases their natural sweetness, elevating the overall depth of the dish. Without them, your potato soup would lack that welcoming aroma that draws everyone to the table.
Chicken Broth and Heavy Cream: Use 4 cups of low-sodium chicken broth for a flavorful liquid base that infuses the potatoes during simmering. Then, stir in 1 cup of heavy cream towards the end for that velvety richness we all love in potato soup. This combination creates a luscious consistency that’s comforting and indulgent.
How to Make Potato Soup
Prep and Sauté the Base
Start by heating a tablespoon of butter in a large pot over medium heat—I’ve found this adds a subtle richness to the potato soup. Toss in your diced onions and garlic, cooking until they’re soft and fragrant, about 5 minutes; this step builds layers of flavor that make the dish unforgettable. Meanwhile, peel and cube your potatoes so they’re ready to go, ensuring bite-sized pieces for even cooking. What I love about this is how the kitchen starts smelling amazing right away, pulling you into the cozy process.
Simmer the Potatoes
Add the cubed potatoes to the pot along with the chicken broth, bringing everything to a gentle boil before reducing to a simmer for 15-20 minutes. Stir occasionally and check tenderness with a fork—the potatoes should be soft but not falling apart. In my experience, this simmering time is crucial for infusing the potato soup with all those savory notes; it’s when the magic happens. If you’re like me, you’ll sneak a taste here to adjust the salt and pepper.
Blend and Finish with Cream
Once tender, use an immersion blender to puree about half the mixture right in the pot, leaving some chunks for texture in your potato soup—this is what gives it that perfect hearty feel. Stir in the heavy cream and let it warm through for another 5 minutes, avoiding a boil to prevent curdling. Season to taste with salt, pepper, and a pinch of thyme for an herby lift. Serve hot, and watch how this potato soup brings smiles all around.
For more hearty recipe ideas, check out this classic stew variation that pairs well.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar, chives, bacon bits
Potato Soup Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
- Add diced potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to partially puree the soup. Stir in heavy cream, thyme, salt, and pepper. Heat through for 5 minutes.
- Serve garnished with your favorite toppings.
Pro Tips for the Best Potato Soup
Choose the Right Potatoes: Opt for starchy varieties like Yukon Gold to get that creamy potato soup texture without extra thickeners.
Don’t Overblend: Leaving some chunks ensures your potato soup has the perfect balance of smooth and hearty elements.
Add Acid for Brightness: A squeeze of lemon juice at the end lifts the flavors, making the potato soup taste even fresher.
You Must Know
- Potato soup thickens as it cools, so add a splash of broth when reheating if needed.
- This recipe serves 6 and is easily scalable for larger gatherings.
- For a dairy-free version, swap cream with coconut milk for a subtle twist.
- Always use fresh herbs when possible to enhance the potato soup’s aroma.
How to Store Potato Soup
Let your potato soup cool completely before transferring it to an airtight container—this prevents condensation and keeps it fresh longer. It stores beautifully in the fridge for up to 4 days, or you can freeze portions for up to 3 months in freezer-safe bags. When reheating, warm gently on the stovetop with a bit of extra broth or milk to restore creaminess, ensuring every bowl tastes just as good as the first.
Customizing Your Potato Soup
Feeling adventurous? Swap in sweet potatoes for a nutrient boost or add carrots for color in your potato soup. If you’re vegetarian, use vegetable broth instead of chicken—it’s a simple change that keeps the cozy essence intact. For spice lovers, a dash of cayenne pepper brings heat without overpowering. Experiment with toppings like roasted broccoli for extra crunch. Love loaded versions? Check out this baked potato inspiration to elevate your potato soup game.
What to Serve with Potato Soup
A crusty baguette or homemade bread is ideal for dipping into that creamy goodness, soaking up every last drop. Pair it with a fresh green salad to balance the richness—something light with vinaigrette works wonders. For a complete meal, add grilled cheese sandwiches on the side; the combo is pure nostalgia. Don’t forget a crisp white wine or herbal tea to complement the comforting potato soup flavors.
If you’re looking for a refreshing side, try this fruit salad recipe for a sweet contrast, though it’s more for warmer days.
Potato Soup Recipe (Easy)
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Timing
Recipe Details
Ingredients
- 01 4 cups diced Russet potatoes ((2 large potatoes, about 2 pounds))
- 02 1 cup diced carrots ((about 2 large))
- 03 1 clove garlic (mashed and diced)
- 04 3 cups water
- 05 1 tablespoon Better Than Bouillon Chicken Base ((chicken or turkey flavor is great))
- 06 1/4 cup fresh chopped parsley ((or 1 tablespoon dried parsley))
- 07 1 teaspoon kosher salt
- 08 1/2 cup butter ((one stick))
- 09 1/2 cup all purpose flour
- 10 1/2 teaspoon kosher salt
- 11 1/2 teaspoon black pepper
- 12 4 cups milk ((whole milk is best))
- 13 cheddar cheese
- 14 chopped green onions
- 15 chopped parsley
Instructions
Boil the veggies. Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
Peel the carrots and dice about the same size as the potatoes. Add to the pot.
Smash and mince 1 clove of garlic and add to the pot.
Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk. If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Potato Soup
Can I make Potato Soup ahead of time?
Absolutely, potato soup is perfect for prepping in advance—it even tastes better as flavors meld overnight. Just store it in the fridge and reheat gently on the stove. Avoid freezing if you’ve added cream, as it might separate.
How long does Potato Soup last in the fridge?
Your potato soup will stay fresh for 3-4 days when kept in an airtight container. Always check for any off smells before reheating. For longer storage, freezing works well for up to 3 months.
Is Potato Soup gluten-free?
Yes, this version is naturally gluten-free as long as you use gluten-free broth. Double-check labels to be safe. It’s a great option for those with sensitivities.
Can I use a different type of potato for Potato Soup?
While Yukon Golds are ideal, russets work for a fluffier texture in potato soup. Avoid waxy varieties like red potatoes, as they don’t break down as nicely. Adjust cooking time slightly if needed.
How do I make Potato Soup vegan?
Swap the butter for oil, use vegetable broth, and opt for coconut or almond milk instead of cream. This keeps the potato soup creamy and delicious without dairy.
What if my Potato Soup is too thick?
Simply stir in more broth or milk while reheating to reach your desired consistency for the potato soup. It’s forgiving and easy to adjust on the fly.
Can kids eat Potato Soup?
Definitely—it’s mild and customizable. Let them add fun toppings like cheese to make it exciting. For more family-friendly ideas, see our fruit salad guide.
Why is my Potato Soup watery?
It might need more simmering time for the potatoes to release starch. Puree a bit more next time to thicken naturally. For related troubleshooting, check this soup basics article.
Final Thoughts
From start to finish, this potato soup recipe captures everything I love about home cooking—simplicity, warmth, and that irresistible creaminess that keeps you coming back. I’ve shared it with friends and family, and it always hits the spot, no matter the occasion. Give it a try this week; you’ll wonder how you lived without such an easy, delicious potato soup in your repertoire. Tag me in your photos—I can’t wait to hear how it turns out!