EASY CREAMY POTATO SOUP

Ingredients

• 2 tbsp butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 4 medium russet or Yukon Gold potatoes, peeled and diced
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/2 cup shredded cheddar cheese, optional
• 2 tbsp chopped fresh parsley or green onions, for garnish

Optional Toppings

• Crispy cooked bacon
• Shredded cheddar cheese
• Green onions
• Sour cream
• Fresh parsley
• Cracked black pepper

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into small, evenly sized pieces so they cook at the same rate.
2. Sauté the onion: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent.
3. Add garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Make the base: Sprinkle the flour over the onions and garlic. Stir continuously for 1–2 minutes to cook the flour.
5. Add broth: Slowly pour in the chicken or vegetable broth while whisking constantly to prevent lumps.
6. Add potatoes and seasonings: Stir in the diced potatoes, salt, black pepper, thyme, onion powder, and paprika.
7. Simmer: Bring the soup to a gentle boil, then reduce the heat. Cover partially and simmer for 15–20 minutes, or until the potatoes are completely tender.
8. Make it creamy: Stir in the milk and heavy cream. Simmer gently for another 3–5 minutes. Do not boil vigorously after adding the dairy.
9. Blend: For a smooth soup, use an immersion blender until creamy. For a chunky-creamy texture, blend only about half of the soup and leave some potato pieces whole.
10. Add cheese: If using cheddar, stir it in until completely melted.
11. Taste and adjust: Add more salt or pepper if needed.
12. Serve: Ladle into bowls and garnish with parsley or green onions. Add cheddar, bacon, or sour cream if desired.

Slow Cooker Method

1. Add potatoes, onion, garlic, broth, salt, pepper, thyme, onion powder, and paprika to the slow cooker.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
3. Blend partially or completely.
4. Stir in milk and heavy cream during the final 20–30 minutes.
5. Add cheddar cheese if desired and stir until melted.

Tips for the Best Potato Soup

• Yukon Gold potatoes give the soup a naturally buttery, creamy texture.
• Don’t boil the soup aggressively after adding cream.
• For a thicker soup, mash some of the potatoes directly in the pot.
• For an extra-rich flavor, use bacon grease instead of some of the butter.
• Add cheese gradually so it melts smoothly.

Nutrition Information

Approximate per serving, based on 6 servings without optional toppings:

• Calories: 360
• Protein: 7 g
• Carbohydrates: 39 g
• Fat: 20 g
• Saturated Fat: 12 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 650 mg

Nutrition values vary depending on the milk, cream, broth, butter, and cheese used.

Nut Information

• Peanuts: None
• Tree nuts: None
• Contains dairy: Yes
• Contains gluten: Yes, if regular all-purpose flour is used
• For a gluten-free version, use 1½ tbsp cornstarch mixed with cold water instead of flour.

Q&A

Q: Can I make potato soup without heavy cream?
Yes. Substitute additional whole milk, half-and-half, or evaporated milk. The soup will be slightly lighter.

Q: How do I make it thicker?
Blend more of the potatoes, add a little extra flour at the beginning, or stir in a cornstarch slurry near the end.

Q: Can I use leftover baked potatoes?
Yes. Reduce the cooking time considerably because the potatoes are already cooked.

Q: Can I freeze creamy potato soup?
You can, but dairy-based soups may separate slightly after thawing. For the best texture, freeze the soup before adding the cream, then add fresh cream when reheating.

Q: Can I make it vegetarian?
Absolutely. Use vegetable broth instead of chicken broth.

Q: What potatoes are best?
Yukon Gold gives a rich, buttery texture, while russet potatoes produce a thicker, starchier soup.

Q: What can I serve with potato soup?
Crusty bread, garlic bread, a green salad, roasted vegetables, or a grilled cheese sandwich pair especially well.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

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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