A rich, comforting homemade potato soup made with tender potatoes, onions, garlic, carrots, and celery simmered in a creamy, savory broth. It is smooth, hearty, and perfect for a cozy lunch or dinner.
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
6 medium russet potatoes, peeled and diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken broth or vegetable broth
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon paprika
1 cup shredded sharp cheddar cheese, optional
2 tablespoons fresh parsley, chopped
Optional Toppings
Crispy cooked bacon, crumbled
Shredded cheddar cheese
Sliced green onions
Fresh parsley
Sour cream
Extra black pepper
Instructions
Prepare the vegetables:
Peel and dice the potatoes into small, evenly sized pieces. Chop the onion, carrots, and celery.
Sauté the vegetables:
Melt the butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.
Add the garlic:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Make the creamy base:
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. This removes the raw flour taste and helps thicken the soup.
Add the broth:
Slowly pour in the chicken or vegetable broth while stirring constantly to prevent lumps.
Add the potatoes and seasonings:
Add the diced potatoes, salt, black pepper, thyme, parsley, and paprika. Stir well.
Simmer:
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
Make it creamy:
Reduce the heat to low. Stir in the milk and heavy cream. Cook gently for another 5–7 minutes. Avoid bringing the soup to a vigorous boil after adding the dairy.
Blend part of the soup:
For a thick and creamy texture, use an immersion blender to blend about half of the soup directly in the pot. Leave some potato pieces whole for texture.
Alternatively, transfer about 2–3 cups of soup to a blender, blend until smooth, and return it to the pot. Be careful when blending hot liquids.
Add cheese:
If using cheddar cheese, stir it in gradually until completely melted and smooth.
Adjust the consistency:
If the soup is too thick, add a little extra broth or milk. If it is too thin, simmer uncovered for a few additional minutes.
Taste and finish:
Taste and adjust the salt and pepper as needed. Stir in fresh parsley.
Serve:
Ladle the hot creamy potato soup into bowls. Top with shredded cheddar, crispy bacon, green onions, sour cream, or fresh parsley if desired.
Nutrition Information
Approximate per serving, without optional toppings:
Calories: 425 kcal
Protein: 9 g
Total Carbohydrates: 48 g
Fiber: 5 g
Net Carbohydrates: 43 g
Total Fat: 23 g
Saturated Fat: 14 g
Cholesterol: 72 mg
Sodium: 780 mg
Sugar: 7 g
Nutrition can vary depending on the type of broth, milk, cream, potatoes, and cheese used.
Q/S
Q: Can I make potato soup without heavy cream?
A: Yes. You can replace the heavy cream with additional whole milk, half-and-half, evaporated milk, or a dairy-free alternative.
Q: How do I make the soup thicker?
A: Blend more of the potatoes into the soup, simmer it uncovered to reduce the liquid, or add a small amount of extra flour slurry.
Q: How do I make it thinner?
A: Add additional chicken broth or milk a little at a time until you reach your preferred consistency.
Q: Can I use Yukon Gold potatoes?
A: Yes. Yukon Gold potatoes are excellent for potato soup because they become naturally creamy while still holding their shape.
Q: Can I leave the potato skins on?
A: Yes, especially if using thin-skinned potatoes such as Yukon Gold or red potatoes. Wash them very well first.
Q: Can I make this soup vegetarian?
A: Absolutely. Use vegetable broth instead of chicken broth and choose vegetarian-friendly toppings.
Q: Can I make this soup gluten-free?
A: Yes. Replace the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the soup.
Q: Can I make it ahead of time?
A: Yes. Prepare the soup, cool it, and refrigerate it in an airtight container for up to 3–4 days. Reheat gently on the stovetop.
Q: Can I freeze creamy potato soup?
A: You can, but dairy-based soups may change texture slightly after freezing. For best results, freeze the soup before adding the milk and cream, then add the dairy when reheating.
Q: What toppings go best with potato soup?
A: Crispy bacon, cheddar cheese, green onions, sour cream, chives, fresh parsley, and cracked black pepper are excellent toppings.
Q: Can I add bacon directly to the soup?
A: Yes. Cook chopped bacon until crispy, remove some for topping, and use a little of the bacon fat to sauté the vegetables for extra flavor.
Q: Why did my creamy potato soup become too thick?
A: Potatoes release starch as they cook and the soup continues to thicken as it cools. Simply stir in additional warm broth or milk when reheating.
Q: Can I make this in a slow cooker?
A: Yes. Cook the potatoes and vegetables with the broth and seasonings on LOW for about 6–7 hours or HIGH for 3–4 hours. Add the milk and cream during the final 20–30 minutes.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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