Creamy Potato Soup – Cozy, Simple, and Satisfying

There’s something about a warm bowl of creamy potato soup that makes a regular day feel a little softer. It’s the kind of recipe you can make with pantry basics, yet it tastes like a treat. This version is rich but not heavy, with a silky texture and gentle flavor that’s easy to love.

Whether you’re cooking for a chilly evening or a quick weeknight dinner, this soup delivers comfort without any fuss.

Creamy Potato Soup - Cozy, Simple, and Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds potatoes (Yukon Gold for creaminess, or Russet for fluffier texture), peeled and diced into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced (optional but recommended)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1/2 cup heavy cream or half-and-half (adjust to taste)
• 1/2 cup whole milk (optional, for thinning)
• 1 bay leaf
• Salt and black pepper, to taste
• 1/2 cup shredded sharp cheddar (optional, for blending in or topping)
• Toppings: chopped chives or green onions, crispy bacon, extra cheese, a dollop of sour cream, cracked pepper

Instructions

 

• Prep the potatoes. Peel and dice the potatoes into even cubes. Smaller, uniform pieces cook faster and blend smoother.
• Build the base. In a large pot, heat the butter and olive oil over medium heat. Add the onion and celery with a pinch of salt. Cook 5–7 minutes until soft and fragrant, not browned. Stir in the garlic and thyme for 30 seconds.
• Add potatoes and broth. Stir in the potatoes, bay leaf, and broth. The liquid should just cover the potatoes. Increase heat to bring to a gentle boil, then reduce to a simmer.
• Simmer until tender. Cook uncovered 15–20 minutes, or until the potatoes are easily pierced with a fork. Stir a few times to prevent sticking.
• Remove the bay leaf. Don’t forget this step—it’s easy to miss, and you don’t want to blend it.
• Blend to your preferred texture. Use an immersion blender right in the pot for a silky finish. For a chunkier soup, blend only half and leave some potato pieces intact. A countertop blender also works; blend in batches and return to the pot.
• Add cream and season. Stir in the heavy cream. If the soup is too thick, add milk or a splash of broth until it’s just right. Season with salt and pepper. Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.
• Optional cheese melt. Off the heat, stir in the cheddar until melted for extra richness. Taste again and season if needed.
• Serve and finish. Ladle into bowls and top with chives, bacon, cracked pepper, or a dollop of sour cream. Serve warm with crusty bread.

What Makes This Special

This creamy potato soup strikes the right balance between simple and memorable. It uses common ingredients but layers flavor with butter, onions, garlic, and a touch of thyme. A little cream goes a long way, and the texture is ultra-smooth without feeling gluey.

It’s also flexible: you can make it vegetarian, use different potato varieties, and add toppings like bacon, cheese, or chives to match your mood. The result is a cozy, reliable soup that tastes homemade in the best way.

Ingredients

• 2 pounds potatoes (Yukon Gold for creaminess, or Russet for fluffier texture), peeled and diced into 1/2-inch cubes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced (optional but recommended)
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1/2 cup heavy cream or half-and-half (adjust to taste)
• 1/2 cup whole milk (optional, for thinning)
• 1 bay leaf
• Salt and black pepper, to taste
• 1/2 cup shredded sharp cheddar (optional, for blending in or topping)
• Toppings: chopped chives or green onions, crispy bacon, extra cheese, a dollop of sour cream, cracked pepper

Instructions

1. Prep the potatoes. Peel and dice the potatoes into even cubes. Smaller, uniform pieces cook faster and blend smoother.
2. Build the base. In a large pot, heat the butter and olive oil over medium heat.Add the onion and celery with a pinch of salt. Cook 5–7 minutes until soft and fragrant, not browned. Stir in the garlic and thyme for 30 seconds.
3. Add potatoes and broth. Stir in the potatoes, bay leaf, and broth.The liquid should just cover the potatoes. Increase heat to bring to a gentle boil, then reduce to a simmer.
4. Simmer until tender. Cook uncovered 15–20 minutes, or until the potatoes are easily pierced with a fork. Stir a few times to prevent sticking.
5. Remove the bay leaf. Don’t forget this step—it’s easy to miss, and you don’t want to blend it.
6. Blend to your preferred texture. Use an immersion blender right in the pot for a silky finish.For a chunkier soup, blend only half and leave some potato pieces intact. A countertop blender also works; blend in batches and return to the pot.
7. Add cream and season. Stir in the heavy cream. If the soup is too thick, add milk or a splash of broth until it’s just right.Season with salt and pepper. Start with 1 teaspoon salt and 1/2 teaspoon pepper, then adjust.
8. Optional cheese melt. Off the heat, stir in the cheddar until melted for extra richness. Taste again and season if needed.
9. Serve and finish. Ladle into bowls and top with chives, bacon, cracked pepper, or a dollop of sour cream.Serve warm with crusty bread.

Keeping It Fresh

Leftovers keep well for up to 4 days in the fridge in an airtight container. The soup will thicken as it sits, so add a splash of milk or broth while reheating to loosen it.

For the freezer, skip the cheese and use half-and-half instead of heavy cream if possible. Freeze up to 2 months.

Thaw overnight in the fridge and reheat gently over low heat, whisking to bring it back together. Avoid boiling after adding dairy, as it can split.

Benefits of This Recipe

• Budget-friendly. Potatoes, onions, and broth keep costs low while still feeling comforting and hearty.
• Flexible and forgiving. Works with different potato types, dairy levels, and toppings. Easy to make vegetarian or gluten-free.
• Family-friendly flavor. Mild, creamy, and familiar.You can spice it up or keep it simple.
• Make-ahead friendly. Tastes even better the next day as the flavors meld.
• Customizable texture. Blend smooth, leave it chunky, or aim for something in between.

What Not to Do

• Don’t overwork the potatoes. Excessive blending (especially in a high-speed blender) can turn the soup gluey. Blend just until smooth.
• Don’t skip seasoning in layers. Add a pinch of salt while sweating the onions and adjust again after blending for full flavor.
• Don’t boil after adding dairy. High heat can cause curdling. Keep it at a gentle simmer or lower.
• Don’t forget aromatics. Onion, garlic, and thyme make the difference between bland and memorable.
• Don’t use watery broth. Choose a good-quality, low-sodium broth.It’s the backbone of the soup.

Variations You Can Try

• Loaded Baked Potato Style: Stir in cheddar, top with bacon, chives, and a dollop of sour cream. Add a pinch of smoked paprika.
• Leek and Potato Soup: Swap the onion for 2 leeks (white and light green parts), well rinsed and sliced. Cook gently before adding potatoes.
• Smoky Corn Potato Soup: Add 1 cup corn kernels and a dash of smoked paprika.Blend partially to keep texture.
• Herb Brightness: Finish with parsley, dill, or a squeeze of lemon for a fresher profile.
• Dairy-Light: Use evaporated milk or unsweetened cashew cream for a lighter, still-creamy finish.
• Extra Protein: Stir in flaked cooked salmon, shredded rotisserie chicken, or white beans after blending.
• Vegan Comfort: Use vegetable broth, olive oil, and a splash of almond or oat milk. Blend in a spoonful of nutritional yeast for savory depth.

FAQ

Which potatoes are best for creamy potato soup?

Yukon Golds are ideal because they’re naturally creamy and hold up well. Russets give a fluffier texture but can get gluey if over-blended.

A mix of both offers great body and smoothness.

Can I make this without cream?

Yes. Use half-and-half, whole milk, evaporated milk, or an unsweetened plant milk. You can also blend in a small cooked potato with extra broth for creaminess without dairy.

How can I thicken the soup without flour?

Blend more of the potatoes, or simmer uncovered a few extra minutes to reduce.

If needed, add a spoonful of instant mashed potato flakes for a quick fix.

What if I don’t have an immersion blender?

Carefully ladle the soup into a countertop blender in batches, vent the lid to release steam, and blend until smooth. Return it to the pot and adjust thickness with milk or broth.

How do I prevent a bland soup?

Season in stages, use a flavorful broth, and don’t skip the aromatics. Finish with salt, pepper, and a small splash of cream or butter for richness.

A little acidity—like a squeeze of lemon—can also brighten flavors.

Can I add cheese without it clumping?

Yes. Remove the soup from heat and add cheese a handful at a time, stirring until melted. Using freshly shredded cheese (not pre-shredded) helps it melt smoothly.

Is this recipe gluten-free?

It is naturally gluten-free if your broth is certified gluten-free and you don’t add flour.

Always check labels to be sure.

What can I serve with creamy potato soup?

Crusty bread, garlic toast, a simple green salad, or a side of roasted vegetables all pair well. For a heartier meal, add a grilled cheese sandwich or roasted sausage.

Wrapping Up

This creamy potato soup is easy to make, cozy to eat, and simple to adapt to your taste. With a few pantry staples and a gentle simmer, you’ll have a bowl that feels like comfort from the first spoonful.

Keep the method straightforward, season as you go, and finish with your favorite toppings. It’s the kind of recipe you’ll come back to again and again—reliable, warm, and wholly satisfying.