Best Creamy Potato Soup
Sometimes, there’s nothing better than a big bowl of creamy potato soup. It’s warm, comforting, and oh-so-satisfying, and it’s soo easy to make!
Whether you’re making for your family or you just need a cozy meal to brighten up your day, this soup is always a win-win. You’ll love it, seriously.
Now, let’s get into how to make this comforting bowl of joy together!
How to Make Creamy Potato Soup
Step 1: Gather Your Ingredients
Before we get cooking, make sure you’ve got everything ready to go.
Here’s what you’ll need:
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth (your choice)
- 2 cups milk (whole milk works best, but you can use whatever you have on hand)
- 1/2 cup heavy cream (for that ultra-creamy texture)
- 1 tablespoon butter
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional, but it adds a nice kick)
- 1/2 cup shredded cheddar cheese (for a cheesy finish)
- 1/4 cup chopped green onions (for garnish)
- A dollop of sour cream (optional, but why not?)
Step 2: Cook the Potatoes
Start by peeling and dicing the potatoes into small chunks. Aim for about 1-inch cubes; you don’t want them too big or they’ll take forever to cook.
Put them in a large pot and cover with water. Bring it to a boil, then reduce the heat and let them simmer for about 10 minutes until the potatoes are tender (you should be able to easily poke a fork through them).
Drain the water and set them aside.
Step 3: Sauté the Onion and Garlic
In the same pot, melt the butter over medium heat. Add the chopped onion and cook it until it turns soft and translucent, about 4-5 minutes.
Throw in the garlic and cook for another minute, just enough time for that delicious garlic smell to fill your kitchen. (Trust me, your neighbors will be jealous.)
Step 4: Add the Broth and Potatoes
Pour in your chicken (or veggie) broth, and bring it all to a simmer. Stir in the cooked potatoes.
Now, let it bubble away for another 5 minutes or so. Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot.
This helps thicken the soup and gives it that creamy texture we all love.
Step 5: Add the Milk, Cream, and Seasonings
Now comes the fun part, adding the creaminess! Pour in the milk and heavy cream, and stir everything together.
Season with salt, pepper, and thyme (if using). Let the soup simmer for another 5-7 minutes. Keep stirring occasionally so nothing sticks to the bottom of the pot.
Step 6: Blend (Optional, but Worth It!)
For an even smoother texture, you can use an immersion blender directly in the pot.
Blend for about 30 seconds until the soup is smooth and velvety, leaving a few chunks of potato for texture.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious, hot soup can be a bit tricky to handle!
Step 7: Add the Cheese and Finish
Once you’ve got that perfectly creamy consistency, stir in the shredded cheddar cheese until it melts into the soup.
At this point, you can taste and adjust the seasoning. Need more salt? Go ahead. Like it spicier? put in a pinch of cayenne pepper.
Step 8: Serve and Enjoy!
Ladle that creamy goodness into bowls. Top each with a sprinkle of green onions, a dollop of sour cream (if you’re feeling extra), and maybe even a bit more cheese.
And there you have it, your creamy potato soup is ready to warm your soul!
Common Mistakes to Avoid
⑴ Not Mashing Enough Potatoes
One of the most common mistakes is not mashing enough potatoes in the soup. If you want a creamy texture, you’ve got to mash some of them! Don’t worry about making it perfect, a little chunkiness is totally fine.
⑵ Burning the Garlic
Garlic burns fast! If you add it in too early or cook it too long, it can turn bitter. Keep an eye on it and only cook for about a minute until it gets fragrant.
⑶ Skipping the Cheese
Okay, okay, you can make it without cheese, but it’s not nearly as fun. The cheese adds richness and that extra level of comfort.
⑷ Overcooking the Potatoes
You don’t want mushy potatoes, so keep an eye on them! Once they’re fork-tender, it’s time to drain them and move on.
⑸ Not Adjusting the Seasoning
Don’t forget to taste! Every batch of potatoes is different, so a little extra salt or pepper might be just what you need to make it pop.
Recipe Best Tips
- Use Russet Potatoes: Russet potatoes break down easily, making them perfect for a creamy soup. They’re starchy and give the soup that hearty, velvety texture we all want.
- Add Some Bacon: Crumbled bacon on top? Yes, please. If you’re looking to level up your creamy potato soup, toss on some crispy bacon bits. The salty crunch pairs perfectly with the creamy soup.
- Make It Vegan: Want to make this dairy-free? Use coconut milk instead of cream and vegetable broth instead of chicken broth. You’ll still get that comforting soup base, just without the dairy.
Serving Suggestions
This creamy potato soup is a full meal on its own, but if you want to make it even heartier, serve it with a side of crusty bread or a fresh salad.
A grilled cheese sandwich on the side wouldn’t hurt either. If you’re entertaining, a little bowl of soup, some crackers, and a glass of white wine could make for a perfect cozy evening.
Storage and Freezing
①Storage:
Leftovers? Don’t worry, this soup stores beautifully. Let it cool completely, then transfer it to an airtight container.
It’ll last in the fridge for up to 3 days. When you’re ready to enjoy, just reheat it on the stove over low heat, stirring occasionally.
② Freezing:
Yes, you can freeze this soup! Let it cool down, then pour it into a freezer-safe container. It will last for up to 3 months in the freezer. To reheat, just thaw it overnight in the fridge and warm it up on the stove.
Frequently Asked Questions (FAQs)
Q1: Can I make this soup ahead of time?
Yes, this soup actually tastes better after sitting for a bit because all the flavors have time to meld together. You can make it a day or two ahead of time and store it in the fridge.
Q2: What can I use instead of heavy cream?
If you want to skip the heavy cream, you can use half-and-half or even milk for a lighter version. If you want it extra creamy without dairy, try coconut milk!
Q3: Can I use different potatoes?
You can, but russet potatoes are ideal because of their starch content. If you use waxy potatoes like red potatoes, the soup might be a little less creamy.
Q4: Is this soup spicy?
Nope, it’s not spicy at all! But if you like a little heat, add a pinch of cayenne pepper or some chopped jalapeños for an extra kick.
Q5: Can I freeze leftover soup?
Yes! This soup freezes really well. Just let it cool completely and store in an airtight container.
Q6: How can I make this soup thicker?
To make it thicker, simply mash more of the potatoes or add a slurry of cornstarch and water. Stir it in as the soup simmers, and it’ll thicken up in no time.
Q7: Can I add vegetables to this soup?
Absolutely! Carrots, celery, or even corn would work well in this soup. Just make sure to cook the veggies with the onions at the start.
Conclusion
Alright, there you have it! A warm, creamy potato soup that’ll make you feel like you’re wrapped in a cozy blanket.
This recipe is easy to make, and I promise, it’ll become one of your go-to comfort foods.
So, have fun with it, make it your own, and don’t forget to share your version with us in the comments!
You Might Also Want To Try
- Chicken Sheet Pan And Potatoes For Dinner
- Easy Banana Bread Recipe
- Overnight Oats Recipe With Peanut Butter
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Creamy Potato Soup
Ingredients
Ingredients:
- 4 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme optional
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Sour cream optional
Instructions
Step 2: Cook the Potatoes
- Start by peeling and dicing the potatoes into small chunks. Aim for about 1-inch cubes; you don’t want them too big or they’ll take forever to cook.
- Put them in a large pot and cover with water. Bring it to a boil, then reduce the heat and let them simmer for about 10 minutes until the potatoes are tender (you should be able to easily poke a fork through them).
- Drain the water and set them aside.
Step 3: Sauté the Onion and Garlic
- In the same pot, melt the butter over medium heat. Add the chopped onion and cook it until it turns soft and translucent, about 4-5 minutes.
- Throw in the garlic and cook for another minute, just enough time for that delicious garlic smell to fill your kitchen. (Trust me, your neighbors will be jealous.)
Step 4: Add the Broth and Potatoes
- Pour in your chicken (or veggie) broth, and bring it all to a simmer. Stir in the cooked potatoes.
- Now, let it bubble away for another 5 minutes or so. Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot.
- This helps thicken the soup and gives it that creamy texture we all love.
Step 5: Add the Milk, Cream, and Seasonings
- Now comes the fun part, adding the creaminess! Pour in the milk and heavy cream, and stir everything together.
- Season with salt, pepper, and thyme (if using). Let the soup simmer for another 5-7 minutes. Keep stirring occasionally so nothing sticks to the bottom of the pot.
Step 6: Blend (Optional, but Worth It!)
- For an even smoother texture, you can use an immersion blender directly in the pot.
- Blend for about 30 seconds until the soup is smooth and velvety, leaving a few chunks of potato for texture.
- If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious, hot soup can be a bit tricky to handle!
Step 7: Add the Cheese and Finish
- Once you’ve got that perfectly creamy consistency, stir in the shredded cheddar cheese until it melts into the soup.
- At this point, you can taste and adjust the seasoning. Need more salt? Go ahead. Like it spicier? put in a pinch of cayenne pepper.
Step 8: Serve and Enjoy!
- Ladle that creamy goodness into bowls. Top each with a sprinkle of green onions, a dollop of sour cream (if you're feeling extra), and maybe even a bit more cheese.
- And there you have it, your creamy potato soup is ready to warm your soul!
Notes
- Feel free to add extra toppings like bacon, sour cream, or extra cheese.
- This soup is great for meal prep—just store leftovers in the fridge for up to 3 days or freeze for later.
