I’ve always believed a great potato soup should be rich, creamy, and simple to make. This recipe delivers just that—with a velvety texture and deep flavor from basic pantry staples. But what sets it apart is the technique, which turns humble ingredients into something truly special. If you’re looking for a bowl of comfort that’s both effortless and satisfying, this might just become your go-to. The secret’s in the details.
Recipe
This potato soup is hands-down the creamiest, most comforting bowl you’ll ever make at home—and I swear, it’s easier than you think. What makes it special? It’s all about simplicity: a handful of humble ingredients like Yukon Gold potatoes, butter, and whole milk transform into something luxuriously smooth and rich.
I’ve been making this recipe for years, and it’s become my go-to for chilly nights or when I just need a little extra coziness. Picture velvety potatoes mingling with a hint of garlic, a touch of onion, and a finish of fresh herbs—every spoonful is pure comfort.
Trust me, once you try this, it’s going to be your new favorite. Ready to get started? Let’s cook!
Ingredients
When it comes to making the creamiest, most comforting potato soup, the ingredients are your foundation. Fresh, high-quality components elevate this humble dish into something truly special. Here’s what you’ll need, along with insider tips and substitutions to make it your own:
- Russet Potatoes (4 medium) – Their high starch content creates that perfect creamy texture. Yukon Golds work too if you prefer a slightly buttery flavor.
- Yellow Onion (1 medium) – Adds depth and sweetness. A white onion can substitute, but yellow is ideal.
- Garlic (3 cloves) – Fresh garlic is non-negotiable—it brings savory warmth to the soup.
- Unsalted Butter (4 tbsp) – This builds richness. If you’re out of butter, olive oil works, but butter is the star here.
- All-Purpose Flour (¼ cup) – Essential for thickening the soup. No swaps here—it’s the backbone of the creamy base.
- Chicken or Vegetable Broth (4 cups) – Use homemade for maximum flavor, but store-bought is fine in a pinch. Go low-sodium to control the seasoning.
- Heavy Cream (1 cup) – This creates the luxurious texture. Half-and-half or whole milk can substitute, but cream is worth it for that velvety finish.
- Salt & Black Pepper – Season to taste. Freshly cracked pepper adds a pop of flavor.
- Optional Garnishes – Shredded cheddar cheese, crispy bacon bits, chopped green onions, or a dollop of sour cream elevate the soup from cozy to gourmet.
Pro Tip: For extra smoky depth, add a teaspoon of smoked paprika or a splash of Worcestershire sauce to the broth. Little tweaks like this make all the difference!
How to Make the Best Creamy Potato Soup Ingredients
6. Season & Adjust – Taste and add salt, pepper, and a pinch of thyme or paprika.
Too thick? Thin with extra broth. Too thin? Simmer uncovered for 5 more minutes.
7. Garnish & Serve – Top with shredded cheese, crispy bacon, or chives.
Let sit 5 minutes before serving—the flavors meld beautifully!
Pro Tips:
- For extra richness, stir in ½ cup sour cream at the end.
- Leftovers thicken overnight; thin with broth when reheating.
- Don’t skip blending—it thickens the soup naturally without flour.
Watch Out:
- Over-blending makes gluey soup. Stop when just creamy with some texture.
- High heat can scorch dairy—low and slow is key!
Nutrition
Potato soup is a comforting dish that provides essential nutrients. Here is a breakdown of its nutritional value per serving:
Calories: 250
Total Fat: 10g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 700mg
Total Carbohydrates: 30g
Dietary Fiber: 3g
Sugars: 5g
Protein: 8g
Chef Tips
Now that we’ve covered the nutritional side of potato soup, I’ll share some tips I’ve picked up to make it even better.
Use starchy potatoes like russets for creaminess.
Don’t skip sautéing onions and garlic—it adds depth.
Add broth gradually to control thickness.
Finish with a splash of cream or milk for richness.
Garnish with fresh chives or crispy bacon for extra flavor.
These small tweaks elevate the soup.
