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There’s nothing quite like a steaming bowl of potato soup on a chilly evening, don’t you think? I remember the first time I whipped up this homemade potato soup; it was during a snowstorm, and it turned our cozy kitchen into a haven of warmth and comfort. That creamy, hearty potato soup has become a staple in my home, bringing everyone together with its simple, satisfying flavors. If you’re looking for an easy potato soup recipe that delivers big on taste without the fuss, you’re in the right place—I’ve got all the details to help you make your own.
What I love most about potato soup is how versatile it is; you can tweak it to your liking while keeping that classic, comforting essence. In my experience, starting with fresh ingredients makes all the difference in creating a delicious potato soup that feels like a hug in a bowl. Let’s dive into this recipe—I’m excited to share it with you and watch you fall in love with potato soup all over again.
Key Takeaways:
- This potato soup is a comforting classic that’s perfect for cold days, offering warmth and satisfaction in every spoonful.
- Prep and cook time total just 45 minutes, making it a quick weeknight option without sacrificing flavor.
- The blend of creamy textures and subtle seasonings creates a rich, indulgent taste that’s hard to resist.
- Use Yukon Gold potatoes for the creamiest results, and always simmer gently to avoid a watery potato soup.
- Store leftovers in the fridge for up to 3 days; reheat on the stovetop for the best potato soup consistency.
Why You’ll Adore This Potato Soup
Ultimate Comfort Food: Nothing beats the soothing embrace of a well-made potato soup, especially when the weather turns brisk. It’s like wrapping yourself in a favorite blanket—familiar, warm, and utterly satisfying. I’ve turned to this recipe countless times when I needed a pick-me-up, and it never disappoints.
Simple and Speedy: You’ll love how quickly this potato soup comes together; no fancy equipment required, just basic kitchen staples and a bit of stirring. In under an hour, you have a meal that feels gourmet. Here’s the thing—it’s perfect for busy evenings when you still want something homemade and heartfelt.
Rich, Creamy Flavor: The potato soup’s velvety texture comes from pureeing just enough to keep some chunks for interest, balancing smoothness with heartiness. What I find interesting is how the onions and herbs elevate it without overpowering the star ingredient. It’s delicious potato soup that even picky eaters rave about.
Budget-Friendly Delight: This recipe uses affordable, everyday ingredients to create something special, making potato soup an ideal choice for family dinners. Let’s be honest, who doesn’t appreciate a meal that’s both nourishing and easy on the wallet? You’ll feel like a culinary hero serving this up.
Essential Ingredients for Potato Soup
Potatoes: Yukon Gold or russet potatoes are the backbone of this dish, providing that starchy base that thickens the soup naturally as it cooks. I always peel and dice them evenly to ensure uniform cooking, which prevents any mushy surprises in your potato soup. Their earthy flavor shines through, making every bite comforting and familiar—what a simple joy they bring to homemade potato soup.
Onions and Celery: These aromatics form the flavorful foundation, sautéed to release their sweetness and add depth without dominating the dish. In my experience, finely chopping them helps them melt into the background, creating a harmonious base for the potato soup. They’re essential for that subtle savoriness that elevates a basic potato soup to something truly special.
Chicken Broth and Cream: The broth infuses the potato soup with savory richness, while a splash of heavy cream at the end lends that luxurious silkiness we all crave. Using low-sodium broth lets you control the seasoning, and fresh cream ensures the potato soup stays velvety rather than curdled. Together, they transform simple ingredients into an irresistible potato soup that’s pure indulgence.
How to Make Potato Soup
Prep the Aromatics
Start by heating a bit of butter in a large pot over medium heat— this is where the magic begins for your potato soup. Dice the onions and celery finely, then toss them in, stirring until they’re soft and fragrant, about 5 minutes. I like to add a pinch of salt here to draw out their flavors, setting a savory stage that the potatoes will love. This step is crucial for building that layered taste in potato soup.
Add Potatoes and Simmer
Once the veggies are tender, stir in your diced potatoes and pour over the chicken broth, bringing it to a gentle boil. Reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender— you’ll smell that inviting aroma filling your kitchen. In my experience, covering the pot helps retain moisture, ensuring your potato soup doesn’t evaporate too quickly. Taste and adjust seasoning now for a perfectly balanced base.
Puree and Finish
Using an immersion blender, puree about half of the mixture right in the pot to keep some texture in your potato soup— I find this blend of smooth and chunky irresistible. Stir in the cream and let it heat through for a couple of minutes, avoiding a boil to prevent separation. Garnish with fresh chives or cheese if you like, and serve your hot potato soup with crusty bread on the side. It’s ready to warm hearts around the table.
Ingredients
- 4 large potatoes (about 2 lbs), peeled and diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Optional: chives or bacon for garnish
Potato Soup Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and celery; cook until softened, about 5 minutes.
- Add diced potatoes and chicken broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree half the soup. Stir in heavy cream and heat through. Season with salt and pepper.
- Serve hot, garnished as desired. Makes 4 servings.
Pro Tips for the Best Potato Soup
Choose the Right Potatoes: Opt for starchy varieties like russets for thicker potato soup; waxy ones hold shape better if you prefer chunkier texture.
Don’t Over-Puree: Blend only part of the mixture to maintain some potato pieces— this keeps your potato soup interesting and not too uniform.
Add Acid for Balance: A squeeze of lemon juice at the end brightens the flavors, preventing your potato soup from tasting flat.
You Must Know
- This potato soup thickens as it cools, so add a splash of broth when reheating if needed.
- For a dairy-free version, swap cream with coconut milk to keep the richness intact.
- Always start with cold water or broth for even cooking of the potatoes in potato soup.
- Fresh herbs like thyme can be added during simmering for an aromatic twist.
How to Store Potato Soup
Once cooled, transfer your potato soup to an airtight container and refrigerate for up to 3 days— it actually tastes even better the next day as flavors meld. For longer storage, freeze portions in freezer bags for up to 2 months, though the texture might soften slightly upon thawing. To reheat potato soup, warm gently on the stovetop with a bit of extra cream or broth, stirring to restore creaminess without boiling.
Customizing Your Potato Soup
If you’re vegan, replace the chicken broth with vegetable stock and use a plant-based cream for a delightful twist on potato soup. Add cheese or bacon bits for a loaded baked potato vibe, or go light with leeks instead of onions for a milder flavor. In my experience, experimenting with spices like smoked paprika adds a smoky depth that elevates your potato soup. For more ideas, check out our leek and potato soup variation.
What to Serve with Potato Soup
Pair this hearty potato soup with a crisp green salad tossed with vinaigrette to cut through the richness, or try crusty sourdough bread for dipping. A side of roasted vegetables adds color and nutrition, while a light white wine like Chardonnay complements the creamy notes beautifully. For a cozy meal, serve alongside grilled cheese sandwiches— the combo is timeless and oh-so-satisfying.
Potato Soup Recipe (Easy)
This Easy Potato Soup recipe is the real deal. Shared with me from the granddaughter of an Idaho potato farmer, this homemade soup is creamy, thick, and luxurious, even without the optional cheesy garnish. It is truly the best potato soup I've ever had. And it only takes about 30 minutes to make!
Timing
Recipe Details
Ingredients
- 01 4 cups diced Russet potatoes ((2 large potatoes, about 2 pounds))
- 02 1 cup diced carrots ((about 2 large))
- 03 1 clove garlic ((mashed and diced))
- 04 3 cups water
- 05 1 tablespoon Better Than Bouillon Chicken Base ((chicken or turkey flavor is great))
- 06 1/4 cup fresh chopped parsley ((or 1 tablespoon dried parsley))
- 07 1 teaspoon kosher salt
- 08 1/2 cup butter ((one stick))
- 09 1/2 cup all purpose flour
- 10 1/2 teaspoon kosher salt
- 11 1/2 teaspoon black pepper
- 12 4 cups milk ((whole milk is best))
- 13 cheddar cheese (shredded)
- 14 green onions (chopped)
- 15 parsley (chopped)
Instructions
Peel the potatoes (2 large potatoes, about 2 lbs) and dice them. I like a fairly small dice, about 1/2 inch. Place in a stock pot or 3 quart pot. If you have not quite 4 cups of potatoes, or more like 5 cups, don't sweat it that's fine.
Peel the carrots and dice about the same size as the potatoes. Add to the pot.
Smash and mince 1 clove of garlic and add to the pot.
Add 3 cups of water to the potatoes and carrots. The water should be just barely covering the vegetables, so add a little more or less to make sure they are just barely covered. (We are not draining these potatoes, this water will be part of the soup.)
Add a heaping tablespoon of Better Than Bouillon Base. The Roasted Chicken flavor is great, but I also love the Turkey base, it has really rich flavor. If you don't have Better than Bouillon, you can use a couple teaspoons of bouillon granules or cubes. Those are much saltier than the paste so be careful.
Chop about 1/4 cup fresh parsley, or use 1 tablespoon dried parsley. Add it to the pot.
Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium to keep it at a steady simmer. Vent the lid (tilt it so that steam can escape.) Simmer for about 20 minutes, until the potatoes and carrots are very tender. You should be able to smash one with a fork easily. Remove from heat.
Use a potato masher and roughly mash the mixture to your desired texture. I like a velvety soup with some chunks. You can leave it very chunky by not mashing at all, or if you want an ultra smooth soup you can use an immersion blender.
Meanwhile, in a 2 quart pot or larger, melt 1/2 cup butter over medium heat. Once it is melted, add 1/2 cup flour and use a whisk to stir it together into a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon pepper. Cook this mixture for 1-3 minutes, stirring constantly.
Slowly add the 4 cups of milk, 1 cup at a time. Use the whisk to incorporate the milk into the roux (roux=butter/flour mixture) every time you add more. See photos. It should take a few minutes to add all the milk. If you dump it in all at once, you will have flour chunks in your soup. Don't be like that.
Once all the milk is added, keep stirring often so the bottom doesn't scorch. Your heat should still be on medium. Wait until the mixture has come to a boil (consistent bubbles rising from the center) and then let boil for 1 minute, stirring. Remove from heat.
Pour the white sauce into the pot with the potatoes, using a spatula to scrape all that goodness in. Stir the mixture together.
Serve warm and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions.
Store leftovers in the fridge for up to 5 days. Don't freeze this soup! The potatoes absorb tons of moisture, making the white sauce separate, and then it gets grainy on you. No thanks. Time to invite a friend over for soup and stories. I mean shouldn't that be a thing anyway?
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Potato Soup
Can I make potato soup ahead of time?
Absolutely, potato soup is great for prepping in advance; cook it fully, cool, and store in the fridge for up to 24 hours before reheating. The flavors deepen overnight, making it even tastier. Just add the cream right before serving to keep the texture fresh.
How long does potato soup last in the fridge?
Your potato soup will stay fresh in the refrigerator for 3-4 days when kept in an airtight container. Beyond that, freeze it to extend its life up to 2 months. Always check for off smells before reheating.
Is potato soup gluten-free?
Yes, this basic potato soup recipe is naturally gluten-free as long as you use gluten-free broth. Double-check labels on store-bought options. It’s a safe, comforting choice for those avoiding gluten.
Can I use sweet potatoes in potato soup?
Sweet potatoes work wonderfully in place of regular ones for a sweeter, more vibrant potato soup variation. They add natural sugars and a pop of color. Adjust cooking time slightly as they soften faster.
What’s the best way to thicken potato soup?
Letting the potatoes break down naturally thickens potato soup best, but for extra body, mash a few chunks by hand. Avoid flour if possible to keep it simple and pure.
How do I make potato soup in a slow cooker?
For slow cooker potato soup, add all ingredients except cream and cook on low for 6-7 hours until tender. Blend partially, then stir in cream. It’s hands-off and results in flavorful potato soup.
Can kids eat potato soup?
Potato soup is kid-friendly and mild, but watch the salt level for little ones. Puree it smoother if needed. It’s a great way to sneak in veggies!
Why is my potato soup watery?
If your potato soup turns out watery, simmer uncovered to reduce liquid or mash more potatoes for starch release. Using low-starch potatoes can cause this, so stick to russets next time. Your potato soup will be perfect with these tweaks.
Final Thoughts
From the first simmer to the last ladle, this potato soup recipe captures everything I love about home cooking—simplicity, warmth, and joy shared around the table. Whether you’re braving a winter chill or just craving comfort, I know you’ll cherish every creamy spoonful. Give this potato soup a try tonight; your family will thank you, and I’d love to hear how it turns out—share your twists in the comments below!