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Creamy Potato Soup is shown in a comforting featured image, perfect for a cozy meal.
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.