Description

This comforting homemade potato soup is creamy, hearty, and easy to make with just a handful of pantry staples. Perfect for chilly evenings, it’s brimming with tender potatoes, savory broth, and a touch of cream, resulting in a rich, velvety texture that will warm you up from the inside out. Enjoy it as a satisfying main dish or serve as a starter for an inviting family dinner. Customizable with your favorite toppings like cheese, bacon, or green onions, this classic potato soup is sure to become a regular in your recipe rotation.

Ingredients

For the Soup Base

4 medium russet potatoes, peeled and diced (about 1.5 lbs)
1 medium yellow onion, chopped
2 cloves garlic, minced
3 cups low-sodium chicken or vegetable broth
1 cup milk (whole or 2%)
1/2 cup heavy cream
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)

Optional Toppings

Chopped cooked bacon
Shredded cheddar cheese
Sliced green onions
Sour cream
Freshly ground black pepper

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Instructions

Prepare the Potatoes and Aromatics: Peel and dice the potatoes into 1/2-inch cubes. Chop the onion and mince the garlic. This prep will help everything cook evenly and allow flavors to blend beautifully.
Sauté the Vegetables: In a large pot or Dutch oven over medium heat, melt the butter. Add the onions and cook, stirring occasionally, for about 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
Build the Soup Base: Sprinkle the flour over the onion and garlic, stirring continuously to make a roux. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the chicken or vegetable broth, whisking to prevent lumps.
Add Potatoes and Simmer: Stir in the diced potatoes, salt, pepper, and thyme (if using). Bring to a gentle boil, then reduce heat to simmer. Cover and cook for 15-20 minutes, or until potatoes are fork-tender.
Blend for Creaminess: Using an immersion blender, blend the soup in the pot until it’s as smooth or chunky as you prefer. Alternatively, blend half the soup in a blender (work in batches if needed) and return to the pot for a creamy-yet-textured soup.
Add Dairy: Stir in the milk and heavy cream. Warm over low heat for 3-5 minutes until heated through. Taste and adjust seasoning as needed.
Serve and Garnish: Ladle soup into bowls and top with your favorite garnishes like cheddar cheese, bacon, green onions, or a dollop of sour cream. Serve hot and enjoy!

Notes

For a vegetarian version, use vegetable broth and skip the bacon topping.
You can use Yukon Gold potatoes for a more buttery flavor.
If you like a thinner soup, add extra broth or milk until the desired consistency is reached.
Leftovers keep well in the fridge for up to 4 days. Soup may thicken, so add a splash of milk or broth when reheating.
To make it dairy-free, use plant-based milk and omit the cream or substitute with a vegan alternative.