A steaming bowl of creamy potato soup topped with shredded cheese, chopped green onions, and cracked black pepper, with crusty bread on the side.
This potato soup is creamy, cozy, and packed with comfort in every spoonful. You get tender potatoes, a silky broth, and just the right amount of seasoning so it tastes rich without being heavy. It’s an easy weeknight dinner that feels like a warm blanket, and it’s meal prep friendly for lunches all week. If you love classic comfort food, this potato soup is about to become a repeat recipe.
Introduction
When you want something warm, simple, and satisfying, potato soup always comes through. It’s one of those soups that makes your kitchen smell amazing and gets everyone wandering in asking, “When can we eat?”
This potato soup has one standout trick: you cook the onions and garlic first, then make a quick buttery flour base (like a mini roux). That small step gives you a creamy texture without needing a ton of cream. And if you like it extra smooth, you can blend a little bit right in the pot.
It’s also a fan-favorite for busy nights because it’s one pot, easy ingredients, and totally forgiving. If it looks too thick, add a splash of broth. If it needs more flavor, add a pinch of salt and a squeeze of lemon. You’ve got this.
Why You’ll Love This Potato Soup
- Ultimate comfort food: Creamy, warm, and cozy for chilly nights and easy weeknight dinners.
- One-pot cleanup: Everything cooks in one pot, so cleanup is fast.
- Creamy without fuss: A simple thickener makes it silky and satisfying.
- Family-friendly: Mild, classic flavors that everyone loves.
- Great for meal prep: Leftovers reheat beautifully for lunch.
- Customizable toppings: Make your bowl your way with cheese, herbs, and crunch.
Ingredients for Potato Soup
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Soup Base
- Russet potatoes, peeled and diced (2 1/2 pounds) – soft and fluffy for a creamy soup; Yukon Gold potatoes make it a little richer.
- Yellow onion, diced (1 medium) – builds the savory base; white onion works too.
- Celery, diced (2 stalks) – adds classic soup flavor; you can skip if you don’t have it.
- Carrots, diced (1 large) – gentle sweetness and color; extra celery also works.
- Garlic, minced (3 cloves) – adds depth; use 1 teaspoon garlic powder if needed.
- Unsalted butter (4 tablespoons) – gives cozy flavor; olive oil works in a pinch.
- All-purpose flour (1/4 cup) – thickens the soup; cornstarch can work (use 2 tablespoons and whisk into cold milk first).
- Low-sodium broth (6 cups) – chicken or vegetable broth; low-sodium helps you control salt.
- Whole milk (1 1/2 cups) – creamy texture; 2% works for a lighter soup.
- Salt (1 teaspoon, then to taste) – start here and adjust at the end.
- Black pepper (1/2 teaspoon) – gentle warmth.
For Creaminess and Toppings
- Shredded cheddar cheese (1 to 1 1/2 cups) – melty, cozy flavor; shred your own for smoother melting.
- Sour cream (1/2 cup) – makes it tangy and extra creamy; plain Greek yogurt works too.
- Chopped green onions (2 tablespoons) – fresh bite; chives are a great swap.
- Optional: parsley (1 tablespoon) – fresh finish.
- Optional: lemon juice (1 teaspoon) – brightens the soup at the end if it tastes flat.
How to Make Potato Soup
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- 1. Sauté: Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes, stirring often, until softened and fragrant.
- 2. Whisk: Add garlic and cook 30 seconds until fragrant. Sprinkle flour over the vegetables and stir for 1 minute. This coats everything and helps thicken the soup.
- 3. Simmer: Slowly pour in broth while whisking or stirring to avoid lumps. Add diced potatoes, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cook 15–20 minutes, until potatoes are fork-tender.
- 4. Blend: For a creamier soup, mash some potatoes with a potato masher, or blend 1–2 cups and stir it back in. This gives you thick, cozy texture without over-blending the whole pot.
- 5. Stir: Add milk and warm 3–4 minutes over medium-low heat (don’t boil). If it looks too thick, whisk in a splash of broth until it’s silky.
- 6. Finish: Turn off heat and stir in sour cream. Taste and adjust salt and pepper. Add lemon juice if the soup needs a little lift.
- 7. Serve: Ladle into bowls and top with cheese, green onions, and parsley. My family always goes back for seconds… so you might want extra toppings ready.
Tips for Perfect Potato Soup
- Cut potatoes into similar-size pieces so they cook evenly.
- Cook the flour for a full minute so the soup tastes smooth, not “floury.”
- Don’t boil after adding milk or sour cream; gentle heat keeps it creamy.
- Blend only part of the soup for the best texture (creamy + chunky).
- If it tastes flat, add a pinch of salt or a tiny squeeze of lemon to brighten it.
Variations & Substitutions
- Extra protein: Stir in white beans (1 can, drained) for a hearty, high-protein soup.
- Veggie boost: Add a handful of spinach at the end until wilted.
- Spicy kick: Add a pinch of crushed red pepper or a dash of hot sauce.
- Cheesy swap: Use Monterey Jack or pepper jack for a different vibe.
- Dairy-light: Use 2% milk and swap sour cream for Greek yogurt.
- Gluten-free: Replace flour with cornstarch slurry (2 tablespoons cornstarch whisked into 1/4 cup cold milk, then stir in and simmer 2 minutes).
- Loaded style: Top with extra cheese, green onions, and a dollop of sour cream for a loaded potato soup feel.
Make-Ahead & Freezing
Fridge: Store potato soup in an airtight container for 4–5 days.
Reheat: Warm on the stove over medium-low, stirring often. Add a splash of broth or milk if it thickens.
Freezer: Freeze up to 2 months. For best texture, freeze before adding sour cream, then stir it in after reheating.
Thaw: Thaw overnight in the fridge, then reheat gently.
Serving Suggestions & Pairings
- Crusty bread, dinner rolls, or garlic toast
- Simple green salad with a tangy vinaigrette
- Roasted broccoli or green beans for an easy weeknight dinner
- Sandwiches or wraps for a cozy lunch combo
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian option available
Reader Review: This potato soup is so creamy and comforting. The partial blending tip made it perfect, and it reheated like a dream!
If you make this potato soup, please leave a rating and comment. Do you like yours extra chunky or extra smooth?