Creamy Potato Soup
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I make this potato soup any time the weather turns gray or when I want something comforting that doesn’t demand hours in the kitchen. It’s a simple, forgiving bowl of creamy potatoes, onion, garlic, and broth that you can scale up for a crowd or keep small for a cozy solo dinner. If you prefer a cheesier, heartier spin, try my favorite riff on it with cheddar—see this 4-ingredient cheddar potato soup for ideas.
Why you’ll love this dish
This potato soup is the kind of recipe you’ll return to because it’s fast, inexpensive, and endlessly adaptable. Potatoes are naturally filling and deliver a silky mouthfeel when cooked and mashed into the broth. A touch of cream rounds out the texture without masking the simple, homey flavors. Make it for a weeknight dinner, a casual lunch, or to soothe someone who’s under the weather.
“Velvety, simple, and exactly what I needed after a long day — comfort in a bowl.” — a quick diner’s review
Beyond comfort, this soup is great because:
- It’s budget-friendly: pantry staples and a few fresh items.
- Flexible: swap broths, use roasted garlic, or make it vegan.
- Kid-friendly: mild flavors that most little eaters accept.
How this recipe comes together
Start by softening the aromatics—onion and garlic—so they melt into the broth. Add diced potatoes and broth, simmer until the potatoes are tender, then either mash some in the pot for body or blend a portion for a silky texture. Finish with cream, season to taste, and garnish. Total hands-on time is short; the simmer does most of the work.
What to expect stepwise:
- Sauté onion and garlic until translucent.
- Add potatoes and broth; simmer until potatoes are fork-tender.
- Partially mash or puree for texture.
- Stir in cream, heat gently, season, and serve.
What you’ll need
Ingredients (serves about 4):
- 4 cups potatoes, peeled and diced — Russets for fluffier mash, Yukon Golds for creamier texture, or red potatoes if you want more waxy bites.
- 1 small onion, diced — yellow or sweet onion works well.
- 2–3 cloves garlic, minced — or use roasted garlic for a sweeter, mellow note.
- 4 cups vegetable or chicken broth — use low-sodium if you want tighter control over salt.
- 1 cup heavy cream — can substitute half-and-half, whole milk, oat cream, or coconut milk for lighter or dairy-free options.
- Salt and pepper, to taste.
- Chopped chives for garnish (optional).
Ingredient notes:
- For a thicker soup, use starchy potatoes (russets) and mash more of the cooked pieces into the liquid.
- To make it vegan, use vegetable broth and a non-dairy cream substitute.
Also useful: a potato masher or immersion blender, a heavy-bottomed pot, and a chef’s knife.
Step-by-step instructions
- Heat 1–2 tablespoons of oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant. If using roasted garlic, stir it in now.
- Add the diced potatoes and pour in the broth. Bring the pot to a gentle boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 12–15 minutes.
- Test a potato with a fork — it should slide off easily. Turn off heat. For a chunky soup, mash about one-third of the potatoes in the pot with a potato masher. For a creamier soup, use an immersion blender to purée half the soup until smooth (work in short bursts and don’t over-blend).
- Return to low heat and stir in the heavy cream. Warm through but do not boil once cream is added (too much boiling can make the cream separate).
- Season with salt and plenty of freshly ground black pepper. Taste and adjust.
- Serve hot, garnished with chopped chives.
Quick timing: prep 10–15 minutes, cook 15–20 minutes, total about 30–40 minutes.
Best ways to enjoy it
Serve the soup in warm bowls with a sprinkle of chives or a drizzle of olive oil. Pairings that work well:
- Toasted crusty bread, sourdough, or garlic croutons for dipping.
- A simple green salad dressed with lemon vinaigrette to cut the richness.
- Crispy bacon or pancetta bits on top for a smoky crunch.
- Grated sharp cheddar or a dollop of crème fraîche for extra richness.
If you want an oven-baked accompaniment, consider a loaded baked potato on the side — a great way to turn the meal into a hearty dinner. For more ideas that build on this base, try the baked variations like this baked potato soup.
Storage and reheating tips
- Refrigerator: Cool the soup to room temperature (no more than 2 hours at room temp) and transfer to an airtight container. It will keep 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags; leave a little headspace as the soup expands.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup has thickened, thin with a splash of broth or water. Heat to at least 165°F (74°C) for safety.
- Note: Dairy can separate if boiled aggressively; reheat slowly and stir to reincorporate.
Pro chef tips
- Start with cold broth when adding to raw potatoes — it helps them cook evenly.
- For depth, sauté the onion until it starts to caramelize; those brown bits add savory sweetness.
- If you want a silkier finish without a blender, remove about a cup of cooked potatoes to a bowl, mash thoroughly, and return them to the pot.
- Use low-sodium broth so you can control the salt level. Always season at the end because reduction concentrates salt.
- If using a non-dairy cream, choose one labeled for cooking to avoid unwanted separation. For guidance on a richer homemade style, see this best homemade potato soup for technique inspiration.
Creative twists
- Bacon & cheddar: Stir in crisp bacon and sharp cheddar just before serving.
- Leek & herb: Swap onion for leeks and finish with tarragon or chives.
- Curried potato: Add 1 tablespoon curry powder when sautéing the onion; garnish with cilantro and yogurt.
- Vegan: Use olive oil instead of butter and full-fat coconut milk or cashew cream as the finishing cream.
- Chunky chowder-style: Add corn kernels and diced carrots for texture and color.
Common questions
Q: Can I make this soup ahead of time?
A: Yes. It actually tastes better the next day after the flavors meld. Cool and refrigerate within two hours; reheat gently on the stove.
Q: Can I use leftover mashed potatoes?
A: Absolutely. Thin the mashed potatoes with broth to reach your desired consistency, then warm through and add cream if you like.
Q: How do I prevent the cream from curdling?
A: Warm the soup before adding cream and keep the heat low after adding. Avoid boiling once cream is in the pot. If reheating, do so gently and stir frequently.
Q: Is this soup gluten-free?
A: Yes—provided you use gluten-free broth and avoid adding flour-thickened toppings.
Q: How can I make it lower calorie?
A: Use half-and-half or whole milk instead of heavy cream, or substitute a lower-fat non-dairy alternative.
Conclusion
If you want more variations and step-by-step photo guides to expand your potato-soup toolbox, The Pioneer Woman’s version is a useful reference for a hearty, classic take: Perfect Potato Soup Recipe – The Pioneer Woman. For an ultra-creamy approach and tips on texture control, check out this version with helpful visuals: The Ultimate Creamy Potato Soup – Sugar Spun Run. And if you’re curious about a widely-loved, highly-rated community favorite, Allrecipes has a longtime go-to you can compare: Absolutely Ultimate Potato Soup Recipe – Allrecipes.
Enjoy your bowl — and don’t be afraid to experiment with textures and toppings until it feels like home.
Creamy Potato Soup
Ingredients
Method
- Heat 1-2 tablespoons of oil or butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook 30-60 seconds until fragrant. If using roasted garlic, stir it in now.
- Add the diced potatoes and pour in the broth. Bring the pot to a gentle boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 12-15 minutes.
- Test a potato with a fork — it should slide off easily. Turn off heat. For a chunky soup, mash about one-third of the potatoes in the pot with a potato masher. For a creamier soup, use an immersion blender to purée half the soup until smooth.
- Return to low heat and stir in the heavy cream. Warm through but do not boil once cream is added.
- Season with salt and plenty of freshly ground black pepper. Taste and adjust.
- Serve hot, garnished with chopped chives.
