This Homemade Creamy Potato Soup is the ultimate comfort food—warm, hearty, and velvety smooth.
Made with tender potatoes, aromatic seasonings, and a rich creamy base, it’s the perfect meal for chilly evenings or any time you crave something comforting. It’s easy to make, uses simple ingredients, and will have everyone coming back for seconds!
Kitchen Equipment Needed
- Large pot or Dutch oven
- Sharp knife and cutting board
- Ladle
- Immersion blender (optional)
- Wooden spoon or spatula
Ingredients Overview
- Potatoes: Russet potatoes work best as they’re starchy and break down beautifully.
- Onions and Garlic: Add depth of flavor to the soup.
- Butter and Flour: Create a roux for thickening the soup.
- Chicken or Vegetable Broth: Forms the base of the soup, adding savory richness.
- Milk or Heavy Cream: Makes the soup creamy and indulgent.
- Seasonings: Salt, pepper, thyme, and parsley elevate the flavor.
- Cheese (Optional): Shredded cheddar adds extra richness.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
- Chopped parsley or chives (optional, for garnish)
Step-by-Step Instructions
- Prepare the Potatoes:
- Peel and dice the potatoes into bite-sized pieces.
- Cook the Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
- Make the Roux:
- Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Add Broth:
- Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps.
- Cook the Potatoes:
- Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender (about 15–20 minutes).
- Blend for Creaminess:
- For a smooth soup, use an immersion blender to blend until creamy. Alternatively, remove half of the soup, blend it in a blender, and return it to the pot. For a chunkier soup, leave the potatoes as is.
- Add Cream:
- Stir in the milk or heavy cream, letting it heat through without boiling.
- Season to Taste:
- Add salt and pepper to taste. If using cheese, stir it in until melted and fully incorporated.
- Serve:
- Ladle the soup into bowls and garnish with chopped parsley or chives.
Recipe Tips
- Don’t Skip the Roux: It’s key to achieving the creamy texture of the soup.
- Choose the Right Potatoes: Starchy potatoes like russets yield the best results.
- Customize It: Add bacon bits, shredded cheese, or a dollop of sour cream for added flavor.
What to Serve With This Recipe
- Crusty Bread: Perfect for dipping into the creamy soup.
- Salad: A light, crisp salad complements the richness of the soup.
- Grilled Cheese Sandwich: A classic pairing that’s always a hit.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, potato soup reheats well. Store it in an airtight container in the refrigerator for up to 3 days.
Can I freeze potato soup?
It’s best to freeze before adding the milk or cream, as dairy can separate upon thawing. Add the cream after reheating.
What other toppings work well?
Try bacon crumbles, green onions, shredded cheese, or even roasted garlic for a flavor boost.
Serving Suggestions
This Homemade Creamy Potato Soup is perfect as a starter or a main dish. Pair it with a simple side salad or warm bread for a complete meal. It’s sure to become a family favorite!
Homemade Creamy Potato Soup
This Homemade Creamy Potato Soup is the ultimate comfort food—warm, hearty, and velvety smooth.
Equipment
- Large pot or Dutch oven
- Sharp knife and cutting board
- Ladle
- Immersion blender (optional)
- Wooden spoon or spatula
Ingredients
- 4 large russet potatoes peeled and diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese optional
- Chopped parsley or chives optional, for garnish
Instructions
- Prepare the Potatoes:
- Peel and dice the potatoes into bite-sized pieces.
- Cook the Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
- Make the Roux:
- Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Add Broth:
- Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps.
- Cook the Potatoes:
- Add the diced potatoes and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender (about 15–20 minutes).
- Blend for Creaminess:
- For a smooth soup, use an immersion blender to blend until creamy. Alternatively, remove half of the soup, blend it in a blender, and return it to the pot. For a chunkier soup, leave the potatoes as is.
- Add Cream:
- Stir in the milk or heavy cream, letting it heat through without boiling.
- Season to Taste:
- Add salt and pepper to taste. If using cheese, stir it in until melted and fully incorporated.
- Serve:
- Ladle the soup into bowls and garnish with chopped parsley or chives.
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