Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 large potatoes, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup heavy cream; 2 tbsp butter; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp dried thyme; Chopped chives for garnish

Author: Tessa

Published: April 13, 2025

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There’s nothing like a bowl of creamy potato soup to warm you up on a chilly day. I remember my grandma stirring a big pot of this velvety goodness on snowy afternoons, the kitchen filling with that comforting aroma of potatoes and herbs. What makes this recipe special? It’s ridiculously simple – just a handful of basic ingredients transform into pure comfort. No fancy techniques, no hours of simmering. Just good old-fashioned potato magic. I’ve tweaked her original version over the years (sorry, Grandma, I had to try beef bacon bits on top!), but that rich, creamy texture and homey flavor stay true to her classic.

Creamy Potato Soup - detail 1

Why You’ll Love This Creamy Potato Soup

Trust me, this soup checks all the boxes:

Crazy easy – Just chop, simmer, and blend. Even my 10-year-old can make it (with supervision near the blender!)
Comfort in a bowl – That velvety texture and buttery potato flavor? Instant coziness on rainy days.
Pantry-friendly – No exotic ingredients here. I’ve made it with just potatoes, broth, and milk when that’s all I had.
Endlessly adaptable – Toss in leftover roasted veggies or swap the cream for coconut milk. It always works.

Ingredients for Creamy Potato Soup

Here’s what you’ll need to make magic happen:

4 large russet potatoes – peeled and diced into 1-inch chunks (trust me, peeling matters for that smooth texture)
1 medium yellow onion – chopped small so it melts into the soup
2 fat garlic cloves – minced fine (or 1 tbsp pre-minced from the jar when I’m lazy)
4 cups vegetable broth – low-sodium if you’re watching salt
1 cup heavy cream – the secret to that luxurious mouthfeel
2 tbsp butter – salted or unsalted both work
Seasoning squad: 1 tsp salt, ½ tsp black pepper, ¼ tsp dried thyme
Chopped chives – for that fresh pop of color on top

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! Here are my favorite swaps:

No heavy cream? Half-and-half works, or coconut milk for dairy-free (just skip the butter too)
Want extra flavor? Swap half the broth for mushroom or chicken-style broth
Garnish game: Try crispy beef bacon bits or smoked turkey pieces instead of chives
Potato varieties: Yukon Golds make it creamier, red skins add texture (leave peels on for those)

Equipment You’ll Need

Grab these basics before you start:

A big pot – At least 4 quarts to prevent bubbling over
Blender or immersion blender – For that silky texture (careful with hot soup!)
Chef’s knife – Makes quick work of chopping potatoes and onions
Wooden spoon – My trusty stirrer that won’t scratch the pot

How to Make Creamy Potato Soup

Okay, let’s get cooking! Here’s my foolproof method for the creamiest potato soup you’ll ever taste:

Start with the base: Melt butter in your big pot over medium heat. Add onions and garlic – you’ll know they’re ready when the kitchen smells amazing and the onions turn translucent (about 3 minutes).
Potato time! Toss in those diced potatoes, broth, and all your seasonings. Crank the heat up until it boils, then immediately reduce to a gentle simmer. Set your timer for 15 minutes – the potatoes should be fork-tender but not mushy.
Blend with care: Here’s where magic happens! Carefully ladle about half the soup into your blender (leave the lid’s center piece off and cover with a towel to prevent steam explosions). Blend until smooth, then pour it back into the pot.
Creamy finale: Stir in the heavy cream and let everything warm through for 2-3 minutes (don’t boil or the cream might separate). Taste and add more salt if needed.

Pro Tips for Perfect Creamy Potato Soup

Watch out for these common mistakes:

Don’t overblend – Leave some potato chunks for texture unless you want baby food consistency
Low and slow with the cream – High heat makes it curdle. If it does, blend again to save it!
Underseasoned? Potatoes need more salt than you think. Add a pinch at a time until flavors pop

Serving Suggestions for Creamy Potato Soup

This soup is like a blank canvas for your favorite toppings! I love piling on crispy beef bacon pieces and extra chives, but here are all my go-to ways to serve it:

Crusty bread is a must – That first tear-and-dip into the creamy soup? Absolute heaven. My sourdough loaf never lasts long when this soup’s on the table.
Simple green salad – The crisp freshness cuts through the richness perfectly. Just toss some greens with lemon vinaigrette.
Extra garnishes: Try shredded cheese, a dollop of sour cream, or even crushed crackers for crunch. My kids go wild for golden oyster crackers floating on top!

Creamy Potato Soup - detail 2

Storage & Reheating Instructions

This creamy potato soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – medium heat on the stove with frequent stirring prevents the cream from separating. If it thickens too much, just whisk in a splash of broth or milk. (Pro tip: The flavors actually deepen overnight!)

Nutritional Information

Keep in mind that values change based on your exact ingredients, but here’s the general breakdown per serving (about 1½ cups):

Calories: Around 320
Fat: 18g (mostly from that glorious cream and butter)
Carbs: 35g (hello, potatoes!)
Protein: 5g (add a sprinkle of cheese if you want more)

It’s comfort food, not health food – but oh-so-worth-it for that creamy deliciousness!

FAQs About Creamy Potato Soup

Got questions? I’ve got answers from years of soup-making trial and error!

Can I freeze this soup?
You can, but the texture changes slightly – the cream may separate when thawed. If freezing, leave out the cream and add it fresh when reheating. Frozen potato soup keeps for 2 months.

How do I make it vegan?
Easy! Swap butter for olive oil, use vegetable broth, and replace heavy cream with full-fat coconut milk (the canned kind). It’ll be just as creamy and delicious.

Why is my soup gluey?
You probably overblended the potatoes or used a starchy variety like russets. Next time, blend less and try Yukon Golds – their waxy texture helps prevent glueiness.

Can I add other vegetables?
Absolutely! I love tossing in cauliflower with the potatoes (it blends up super creamy) or stirring in some sautéed kale at the end. Carrots work great too – just chop them small.

Now it’s your turn! Whip up a batch of this cozy soup and tag me when you do – I’d love to see your creamy creations. For more delicious recipes, check out BBC Good Food.