Potato Soup Recipe

There’s something about a bowl of potato soup that feels like coming home. Maybe it’s the creamy comfort, maybe it’s the way the steam fogs up your glasses as you lean over the bowl, or maybe it’s just the memories tied to it.

For me, potato soup isn’t just a recipe — it’s the dish that carried me through chilly evenings and lazy Sundays when I wanted something filling but simple. I can still remember my mom making it in our small kitchen, the smell of sautéed onions and butter floating through the air while I hovered nearby, waiting to sneak a taste of the crispy bacon she always sprinkled on top.

Over the years, I’ve tried different versions — chunky, smooth, cheesy, loaded — and somehow, this one became my favorite. It’s creamy without being heavy, hearty without being too rich, and it uses basic ingredients that most of us already have in the pantry. Whether it’s a weeknight dinner or a weekend comfort meal, this potato soup is the kind of recipe that warms you from the inside out.

So, grab your favorite pot and let’s make a soup that feels like a hug in a bowl.

Why I Love This Recipe

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What I love most about this potato soup is its simplicity. It doesn’t rely on fancy ingredients or complicated techniques — just wholesome basics that come together beautifully. There’s also something incredibly satisfying about watching it transform. You start with rough, earthy potatoes, a few humble vegetables, and a little butter, and end up with a velvety bowl that’s rich and full of flavor.

This particular version hits that perfect middle ground — creamy, but not overly thick; flavorful, but not fussy. The secret? A slow simmer that lets the potatoes naturally break down, creating that silky texture without needing a ton of cream. I also use a mix of Yukon Gold and Russet potatoes. The Russets give the soup its smoothness, while the Yukons add a buttery flavor that makes each bite melt in your mouth.

Another reason I adore this soup is its versatility. You can make it vegetarian, add bacon for smokiness, stir in shredded cheddar for a loaded version, or keep it light with fresh herbs and a splash of milk. It’s the kind of recipe that invites you to make it your own.

And when the weather gets colder? This soup becomes an instant go-to. I’ll often make a big pot, let it simmer gently while I tidy up or read, and before I know it, the kitchen smells like comfort. It’s the kind of meal that doesn’t just feed your stomach — it nourishes your soul.

Ingredients for Potato Soup

When it comes to making potato soup, the ingredients are refreshingly simple — but each plays an important role in building flavor and texture. Here’s what you’ll need and why it matters.

Potatoes: The star of the show! I like to use a mix of Yukon Gold and Russet potatoes. The Yukons give a buttery richness, while the Russets help thicken the soup naturally. Peel them for a smooth texture or leave some skin on for a rustic touch.

Butter: A few tablespoons of butter form the base of the soup, adding richness and helping to sauté the vegetables. It’s what gives the soup that signature cozy flavor.

Onion and Garlic: These are the flavor-builders. Sautéed in butter, they bring depth and sweetness that balance the earthy potatoes.

Celery and Carrot: Though optional, I love adding a little diced celery and carrot — they bring a subtle sweetness and a bit of color, making the soup more vibrant.

Chicken or Vegetable Broth: Use whichever you prefer. Broth gives the soup its body and layers of flavor. A homemade broth makes it extra special, but a good-quality store-bought one works perfectly too.

Milk or Cream: For that creamy texture, I use whole milk or a mix of milk and a touch of heavy cream. If you want to lighten it up, you can use half-and-half or even evaporated milk.

Flour: Just a small amount helps thicken the soup without making it gummy. Think of it as your secret weapon for the perfect creamy texture.

Salt and Pepper: Simple seasonings, but absolutely essential. Add as you go to balance all the flavors.

Toppings (Optional but Highly Recommended): Shredded cheese, crispy bacon bits, green onions, or a sprinkle of fresh parsley. The toppings turn this from “a nice soup” into “a cozy meal.”

How Much Time Will You Need

The beauty of this recipe is that it doesn’t take all day — but it does reward a bit of patience.

• Prep Time: Around 15 minutes to peel and chop the vegetables.
• Cooking Time: About 30 to 35 minutes for everything to soften and meld together beautifully.
• Total Time: Roughly 45 to 50 minutes from start to finish.

It’s the perfect recipe for a relaxed evening — just long enough to fill your kitchen with that buttery, savory aroma that makes everyone wander in asking, “What’s cooking?”

How to Make This Potato Soup

This step-by-step guide will walk you through exactly how I make my favorite version — smooth, hearty, and deeply comforting.

Step 1: Sauté the Base

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté them slowly for about 5 minutes until they start to soften and turn translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant — don’t let it burn!

Step 2: Add the Flour

Sprinkle the flour over the vegetables and stir well. This step helps create a light roux that thickens the soup. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly so it doesn’t stick to the bottom.

Step 3: Add the Potatoes and Broth

Add your peeled and chopped potatoes to the pot, then pour in the chicken or vegetable broth. Stir everything together and bring it to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer for about 20–25 minutes. The potatoes should be tender and easily mashed with a fork.

Step 4: Blend for Creaminess

You can decide how smooth you want your soup. For a chunky style, mash a few potatoes directly in the pot using a potato masher. For a silkier finish, use an immersion blender to blend about half the soup, leaving some texture behind. I usually blend mine halfway for the best of both worlds.

Step 5: Stir in Milk or Cream

Once the soup has reached your desired texture, stir in the milk or cream. Keep the heat low and stir gently — you don’t want it to boil at this point, or the dairy could separate. Taste and season with salt and pepper to your liking.

Step 6: Serve and Garnish

Ladle the hot soup into bowls and top with your favorite garnishes — shredded cheddar, crispy bacon, chopped green onions, or fresh herbs. The contrast between the creamy base and the toppings makes every spoonful perfect.

Substitutions

One of the best things about potato soup is how flexible it is. You can easily adapt it to your preferences or whatever’s in your pantry.

If you’re out of cream, substitute with evaporated milk or half-and-half — both create a lovely creamy consistency without being too heavy.

For a dairy-free version, use olive oil instead of butter and unsweetened almond or oat milk in place of cream. You’ll still get that luscious texture, just a lighter version of it.

If you want a vegetarian version, go with vegetable broth and skip the bacon topping. A dash of smoked paprika or a splash of liquid smoke gives that same comforting depth of flavor.

Out of flour? No problem. You can use a tablespoon of cornstarch mixed with a bit of cold milk as a thickener.

And if you’re short on potatoes (it happens!), try adding a small handful of cauliflower florets to stretch the soup — once blended, you won’t even notice the difference, but you’ll add some extra nutrients.

The beauty of this recipe is that it doesn’t demand perfection. You can tweak it, adjust it, and make it your own — and it’ll still taste amazing.

Best Side Dish of Potato Soup

A warm bowl of potato soup can easily stand on its own, but if you want to turn it into a full meal, a few simple sides can make it even better.

1. Crusty Garlic Bread
There’s nothing quite like dunking a slice of garlicky, buttery bread into creamy soup. The crisp exterior and soft center soak up all that flavor — it’s irresistible.

2. Classic Green Salad
To balance the richness of the soup, a fresh green salad with a light vinaigrette works beautifully. I like to toss mixed greens with lemon juice, olive oil, and a pinch of salt.

3. Roasted Vegetables
If you want something heartier, roasted carrots, Brussels sprouts, or even broccoli pair perfectly. Their caramelized edges and subtle sweetness make them a great match for the savory soup.

Serving and Presentation Tips

There’s a certain magic in how you serve potato soup. A humble bowl can feel downright luxurious with just a few thoughtful touches.

I like to ladle the soup into wide, shallow bowls — it cools just enough for that first spoonful to be perfect. Then comes my favorite part: the toppings. I sprinkle a bit of shredded cheddar, crumble a few pieces of crispy bacon, and add a scatter of thinly sliced green onions or chives. If I’m serving guests, I’ll set out a little “topping bar” so everyone can customize their bowl.

A drizzle of cream or a small pat of butter melting on top adds that restaurant-style polish. For a rustic presentation, I sometimes serve it in small bread bowls — warm, crusty, and slightly toasted inside. It’s as comforting to look at as it is to eat.

If you’re serving it with sides, place a basket of warm rolls or garlic bread right in the center of the table. The simplicity makes it feel cozy and inviting, like a family dinner you actually look forward to sitting down for.

Tips and Tricks to Make This Recipe Even Better

Here’s where the small details make all the difference — the little things I’ve learned after making this soup more times than I can count.

Sauté your veggies slowly: Don’t rush this step. Let the onions and celery cook low and slow until soft and slightly golden. It builds the foundation for deep, rich flavor.

Use a mix of potatoes: Yukon Golds give a buttery flavor, while Russets make the soup thick and smooth. Combining the two gives you the best texture.

Don’t over-blend: It’s tempting to make it completely smooth, but leaving a few chunks of potato gives the soup that satisfying, hearty texture.

Warm your milk before adding: If you pour cold milk or cream directly into hot soup, it can curdle. Warming it gently in a separate pan helps keep it silky and smooth.

Add toppings last: Wait until right before serving to add bacon or cheese — this keeps the toppings from sinking or turning soggy.

And most importantly — taste as you go. Every broth and potato has a different salt level, so seasoning gradually ensures a perfect balance.

Common Mistakes to Avoid

Even a simple soup like this can go sideways if you’re not careful. These are the most common pitfalls to avoid — trust me, I’ve made them all.

Adding dairy too early: This is the quickest way to end up with curdled soup. Always let the potatoes cook fully before adding milk or cream.

Over-boiling after adding milk: Once dairy is in, keep the heat low. A gentle simmer is fine, but boiling can break the texture.

Skipping the roux: That small amount of flour makes a big difference in thickness. Without it, the soup can feel thin and watery.

Over-blending: If you blend the soup completely, it can turn gluey due to the potato starch. Blend just part of it, or mash gently for that ideal creamy-chunky balance.

Under-seasoning: Potatoes soak up salt like sponges. Don’t be afraid to add a little extra at the end to bring the flavors to life.

How to Store It

Potato soup stores beautifully — in fact, it often tastes even better the next day as the flavors meld.

In the fridge: Let the soup cool completely before transferring it to an airtight container. It will keep for up to 4 days. When reheating, do it gently over low heat and stir frequently. You may need to add a splash of milk or broth to loosen the texture.

In the freezer: You can freeze potato soup, though it’s best without added dairy. If you plan to freeze it, stop before adding milk or cream — cool it, freeze, and then add the dairy when reheating. It keeps well for up to 3 months in a freezer-safe container.

To reheat: Thaw overnight in the fridge, then warm on the stovetop over low heat. Stir well to restore the creamy consistency.

Pro tip — always store the toppings separately. Add your bacon, cheese, or herbs fresh when serving again.

FAQ

Q: Can I make this soup ahead of time?
Absolutely! Potato soup actually gets more flavorful as it sits. Make it a day ahead, refrigerate, and reheat gently before serving.

Q: What type of potatoes work best?
A mix of Yukon Gold and Russet potatoes gives the best flavor and texture — creamy, buttery, and perfectly thick.

Q: Can I make it vegetarian or vegan?
Yes! Use vegetable broth and swap butter for olive oil. For a creamy vegan version, use unsweetened oat or almond milk.

Q: How can I thicken the soup if it’s too thin?
Let it simmer uncovered for a few extra minutes, or stir in a slurry of cornstarch and milk. Mashing a few more potatoes also works beautifully.

Q: Can I add cheese directly to the soup?
You can — but do it off the heat! Stir in shredded cheese once the soup is warm, not boiling, to prevent clumping or graininess.

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