CREAMY POTATO SOUP ULTIMATE RECIPE

I’ll never forget the time I tried to impress my college roommate by making “gourmet” Creamy Potato Soup, only to accidentally use powdered sugar instead of flour for thickening (don’t ask!). Despite that sugary disaster, the idea of a comforting bowl of potato soup has always stuck with me. Today, I’m going to share a foolproof recipe and guide you through every step, so you can create a truly velvety and savory Creamy Potato Soup that will warm you from the inside out, no sugar mishaps guaranteed!

The Ultimate Creamy Potato Soup Recipe: Your Best Friend’s Guide

Hey there, soup lovers! I’m so excited you’re here, ready to embark on a culinary adventure that ends with a bowl of pure comfort. Creamy Potato Soup is a classic for a reason: it’s simple, satisfying, and endlessly customizable. But let’s be honest, sometimes the simplest recipes can be the trickiest to perfect. That’s where I come in. I’m here to be your guide, your confidante, and your potato-soup-whisperer.

We’ll break down each step, troubleshoot common problems, and explore variations to make this soup truly your own. So grab your apron, and let’s get cooking!

What Makes This Recipe Different?

You might be thinking, “Another Creamy Potato Soup recipe? What’s so special about this one?” Well, my friend, I’ve spent years perfecting this recipe, tweaking it until it’s just right. Here’s what sets it apart:

• The Right Potatoes: We’re not just using any potatoes. We’ll talk about the best varieties for achieving that perfect creamy texture.
• Flavor Building: We’re not just throwing ingredients into a pot. We’re building layers of flavor with aromatics and seasonings.
• Creaminess Without Being Heavy: We’ll achieve that luxurious creamy texture without relying solely on heavy cream.
• Customization Options: This recipe is a blank canvas. I’ll give you tons of ideas for adding your own personal touch.

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry if you don’t have everything on hand; I’ll suggest substitutions where possible.

• Potatoes: 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• Onion: 1 medium yellow onion, chopped
• Garlic: 2 cloves garlic, minced
• Butter: 4 tablespoons unsalted butter
• All-Purpose Flour: 3 tablespoons
• Chicken Broth: 4 cups (vegetable broth also works)
• Milk: 1 cup (whole milk or 2%)
• Heavy Cream: 1/2 cup (optional, for extra richness)
• Sour Cream: 1/4 cup (optional, for tanginess)
• Salt and Pepper: To taste
• Optional Toppings: Shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream, chives

Ingredient Deep Dive: Choosing the Right Potatoes

The type of potato you use makes a HUGE difference in the final texture of your soup. Here’s the lowdown:

• Yukon Gold: My personal favorite! They’re naturally creamy and have a slightly buttery flavor. They hold their shape well but also break down enough to thicken the soup.
• Russet: These are higher in starch, so they’ll break down more and create a thicker soup. Be careful not to overcook them, or they can become gluey.
• Red Potatoes: These are waxier and hold their shape the best. They’re not ideal for a creamy soup, but they can add a nice texture if you want some potato chunks.

For the best of both worlds, you can even use a combination of potato varieties!

Step-by-Step Instructions: From Potato to Perfection

Alright, let’s get cooking! Follow these steps, and you’ll be enjoying a bowl of delicious Creamy Potato Soup in no time.

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step is crucial for building a flavorful base.
2. Create a Roux: Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden. This creates a roux, which will help thicken the soup. Don’t skip this step! It prevents a grainy soup.
3. Add the Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Make sure to scrape the bottom of the pot to get up any browned bits – that’s where the flavor is!
4. Add the Potatoes: Add the cubed potatoes to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
5. Blend (Optional): This is where you decide how creamy you want your soup. For a completely smooth soup, use an immersion blender to blend everything until smooth. For a chunkier soup, blend only part of the soup, or mash some of the potatoes with a fork. Be careful when blending hot soup! If using a regular blender, let the soup cool slightly and blend in batches.
6. Add the Dairy: Stir in the milk and heavy cream (if using). Heat gently, but do not boil. Boiling can cause the dairy to curdle.
7. Season and Serve: Season the soup with salt and pepper to taste. Stir in the sour cream (if using) for a touch of tanginess. Serve hot, garnished with your favorite toppings.

Troubleshooting Common Potato Soup Problems

Okay, let’s be real. Sometimes things don’t go exactly as planned in the kitchen. Here are some common potato soup problems and how to fix them:

• Soup is too thick: Add more broth or milk to thin it out.
• Soup is too thin: Simmer uncovered for a longer period of time to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup to thicken it.
• Soup is grainy: This usually happens if the flour wasn’t cooked long enough when making the roux. Unfortunately, there’s not much you can do to fix it once it’s grainy, but you can prevent it by making sure to cook the flour until it’s lightly golden.
• Soup is bland: Don’t be afraid to add more salt and pepper! You can also add other seasonings like garlic powder, onion powder, or dried herbs. A splash of hot sauce can also add a nice kick.
• Soup curdled: This usually happens if the dairy was added while the soup was too hot. To prevent this, make sure to heat the soup gently after adding the dairy and don’t let it boil. If it does curdle, you can try whisking it vigorously to smooth it out, but it might not completely fix the problem.

Variations and Customization: Make It Your Own!

This recipe is a starting point. Feel free to get creative and add your own personal touch. Here are some ideas to get you started:

• Add Cheese: Stir in shredded cheddar cheese, Gruyere, or Parmesan cheese for extra flavor and creaminess.
• Add Bacon: Cooked and crumbled bacon is a classic addition to potato soup.
• Add Vegetables: Sauté other vegetables like carrots, celery, or leeks along with the onion and garlic.
• Add Herbs: Fresh or dried herbs like thyme, rosemary, or parsley can add a lot of flavor.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Use Different Broth: Try using vegetable broth for a vegetarian version, or beef broth for a richer flavor.
• Add Protein: Add cooked ham, sausage, or shredded chicken for a heartier soup. Maybe even some sausage similar to the Sausage Soup, but crumbled and browned first.
• Top it Off: Get creative with your toppings! Some of my favorites include shredded cheese, crumbled bacon, chopped green onions, sour cream, chives, and croutons.

Make It Healthier

Want to lighten up this recipe without sacrificing flavor? Here are some tips:

• Use less butter: Reduce the amount of butter or substitute with olive oil.
• Use low-fat milk: Use 1% or skim milk instead of whole milk.
• Skip the heavy cream: Use more milk or add a dollop of plain Greek yogurt for creaminess.
• Load up on vegetables: Add more vegetables like broccoli, cauliflower, or spinach to increase the nutrient content.
• Use less salt: Season with herbs and spices instead of relying solely on salt.

Serving Suggestions

Creamy Potato Soup is delicious on its own, but it’s even better when paired with the right accompaniments.

• Bread: Serve with crusty bread, rolls, or grilled cheese sandwiches for dipping.
• Salad: A simple green salad or a Caesar salad is a great way to balance out the richness of the soup.
• Sandwiches: Potato soup pairs well with ham and cheese sandwiches, BLTs, or turkey sandwiches.
• Other Soups: Try a lighter soup alongside it, like Minestrone Soup to give some veggie variety.

Storage and Reheating

Storage: Store leftover Creamy Potato Soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup gently over low heat on the stovetop, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, or the dairy may curdle. If the soup has thickened too much during storage, add a little broth or milk to thin it out before reheating.

Freezing: Creamy Potato Soup can be frozen, but the texture may change slightly upon thawing. The dairy can sometimes separate, so it’s best to freeze the soup before adding the milk and cream. Add the dairy after thawing and reheating. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Other Potato Recipes You Might Enjoy

If you’re a potato lover like me, you’ll definitely want to check out these other delicious potato recipes:

• Mashed Potatoes: Classic comfort food at its finest. Try my recipe for Meatloaf Mashed Potatoeseer for an extra special treat!
• Roasted Potatoes: Crispy on the outside, fluffy on the inside. Perfect as a side dish or snack.
• Potato Salad: A must-have for picnics and barbecues.
• Scalloped Potatoes: Creamy and cheesy, this is the ultimate comfort food casserole.

More Soups to Warm Your Soul

Craving more soup recipes? Here are a few of my favorites:

• Mexican Street Corn Soup Crockpot: A creamy and flavorful soup with a spicy kick.
• Lasagna Soup: All the flavors of lasagna in a comforting bowl of soup.
• Cozy Chicken Soup: The ultimate remedy for a cold or flu.

So there you have it – everything you need to know to make the perfect Creamy Potato Soup. I hope you enjoy this recipe as much as I do. Remember, cooking should be fun and relaxing. Don’t be afraid to experiment and put your own spin on things. Happy cooking!

Lady Maria

Creamy Potato Soup Ultimate Recipe

This recipe provides a foolproof guide to creating a velvety and savory Creamy Potato Soup. It emphasizes flavor building, achieving creaminess without heavy reliance on heavy cream, and customization options to make the soup your own.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken broth or vegetable broth
• 1 cup milk whole milk or 2%
• 1/2 cup heavy cream optional
• 1/4 cup sour cream optional
• Salt to taste
• Pepper to taste
• Optional Toppings: Shredded cheddar cheese
• Optional Toppings: Crumbled bacon
• Optional Toppings: Chopped green onions
• Optional Toppings: Sour cream
• Optional Toppings: Chives

Equipment

• large pot or Dutch oven
• measuring cups and spoons
• Cutting board
• knife
• whisk
• Immersion blender (optional)
• Regular blender (optional)
• Ladle

Method

 

1. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Create a roux: Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
3. Add the broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Scrape the bottom of the pot to get up any browned bits.
4. Add the potatoes: Add the cubed potatoes to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
5. Blend (Optional): For a completely smooth soup, use an immersion blender to blend everything until smooth. For a chunkier soup, blend only part of the soup, or mash some of the potatoes with a fork. If using a regular blender, let the soup cool slightly and blend in batches.
6. Add the dairy: Stir in the milk and heavy cream (if using). Heat gently, but do not boil.
7. Season and Serve: Season the soup with salt and pepper to taste. Stir in the sour cream (if using). Serve hot, garnished with your favorite toppings.

Notes

Store leftover Creamy Potato Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup gently over low heat on the stovetop, stirring occasionally. You can also reheat it in the microwave, but be careful not to overheat it, or the dairy may curdle. If the soup has thickened too much during storage, add a little broth or milk to thin it out before reheating. For variations, add cheese, bacon, or different vegetables. For a healthier version, use less butter, low-fat milk, and skip the heavy cream.