A cozy, creamy, and comforting potato soup made with tender potatoes, onions, garlic, and a rich, velvety broth. It’s simple, hearty, and perfect for a warm lunch or dinner.
Ingredients
For the soup:
6 medium russet or Yukon Gold potatoes, peeled and diced
1 medium yellow onion, finely chopped
3 cloves garlic, minced
3 tablespoons butter
4 cups chicken broth or vegetable broth
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried parsley
¼ teaspoon paprika
½ cup shredded cheddar cheese, optional
2 tablespoons chopped fresh parsley, for garnish
Optional toppings:
Crispy bacon, crumbled
Shredded cheddar cheese
Chopped green onions
Sour cream
Extra black pepper
Fresh parsley
Instructions
Prepare the potatoes
Peel the potatoes and cut them into small, evenly sized cubes so they cook quickly and evenly.
Sauté the onion and garlic
Melt the butter in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic and cook for another 30–60 seconds.
Make the creamy base
Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 1 minute to cook out the raw flour taste.
Add the broth
Gradually pour in the chicken or vegetable broth while whisking constantly to prevent lumps.
Add the potatoes and seasonings
Add the diced potatoes, salt, black pepper, thyme, parsley, and paprika. Stir well and bring the soup to a gentle boil.
Simmer
Reduce the heat to low, cover partially, and simmer for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
Blend the soup
For a smooth soup, use an immersion blender directly in the pot and blend until creamy.
For a chunky-creamy texture, blend only about half of the soup and leave some potato pieces intact.
Add milk and cream
Stir in the whole milk and heavy cream. Heat gently for another 3–5 minutes. Do not let the soup boil vigorously after adding the dairy.
Add cheese
If using cheddar cheese, stir it in until completely melted and smooth.
Taste and adjust
Taste the soup and add more salt, pepper, or herbs if needed. If the soup is too thick, add a little extra broth or milk.
Serve
Ladle the creamy potato soup into bowls and garnish with fresh parsley, shredded cheddar, crispy bacon, green onions, or a spoonful of sour cream.
Nutrition Information
Approximate per serving, based on 6 servings and without optional toppings:
Calories: 330 kcal
Protein: 7 g
Carbohydrates: 40 g
Fat: 17 g
Saturated Fat: 10 g
Fiber: 4 g
Sugar: 5 g
Sodium: 650 mg
Cholesterol: 55 mg
Nutrition will vary depending on the broth, dairy products, cheese, and toppings used.
Nut & Allergen Information
Contains dairy from butter, milk, heavy cream, and optional cheddar cheese.
Contains wheat/gluten if using regular all-purpose flour.
Naturally nut-free when prepared with nut-free ingredients.
Naturally egg-free.
For a gluten-free version, use cornstarch instead of flour or a certified gluten-free flour blend.
For a nut-free recipe, check broth, cheese, and packaged toppings for possible cross-contamination.
For a lighter version, replace heavy cream with evaporated milk or additional whole milk.
For a vegetarian version, use vegetable broth instead of chicken broth.
Helpful Tips
Yukon Gold potatoes create an especially creamy texture.
Russet potatoes give the soup a thicker, starchier consistency.
Don’t over-boil after adding the cream because the dairy can separate.
For extra flavor, cook a few slices of bacon in the pot first, remove them, then use the rendered fat with the butter.
If the soup becomes too thick after refrigeration, loosen it with a splash of milk or broth while reheating.
For an extra-rich soup, add 2–3 tablespoons of cream cheese along with the cheddar.
Frequently Asked Questions
Q: Can I make potato soup without flour?
A: Yes. The potatoes naturally thicken the soup. Simply omit the flour and blend part of the soup for a naturally thick texture.
Q: Can I use milk instead of heavy cream?
A: Yes. You can replace the heavy cream with whole milk for a lighter soup, although it will be less rich.
Q: Can I make this soup vegetarian?
A: Absolutely. Use vegetable broth instead of chicken broth.
Q: Can I freeze creamy potato soup?
A: Yes, but dairy-based soups can sometimes change texture after freezing. For the best results, freeze the soup before adding the milk and cream, then add the dairy when reheating.
Q: How long does potato soup last in the refrigerator?
A: Store it in an airtight container for up to 3–4 days.
Q: Can I make it thicker?
A: Yes. Blend more of the potatoes, simmer uncovered for a few extra minutes, or add a small amount of mashed potato.
Q: Can I make it in a slow cooker?
A: Yes. Cook the potatoes, onion, garlic, broth, and seasonings on LOW for about 6–7 hours or HIGH for 3–4 hours. Stir in 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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