Creamy Potato Soup Recipe: 3-Step Comfort in Every Bowl

Nothing warms you up on a chilly day like a big bowl of creamy potato soup – it’s like getting hugged from the inside! This recipe has been my go-to comfort food for years, ever since my college roommate taught me her family’s version during our first snowy winter together. I’ve tweaked it over time (okay, maybe added more cream than strictly necessary), but the soul-soothing magic remains the same.

What I love most is how simple ingredients transform into something so rich and satisfying. Just potatoes, onions, garlic, and broth become velvety perfection with a swirl of cream. It’s the kind of recipe that makes you look like a kitchen wizard with minimal effort. Trust me, once you try this, you’ll understand why I always double the batch – it disappears fast!

Why You’ll Love This Creamy Potato Soup

This soup is pure comfort in a bowl, and here’s why it’s a keeper:

• Effortless to make – just chop, simmer, and blend
• Deep, rich flavor that tastes like it simmered all day (but didn’t!)
• Creamy texture without any fussy roux-making
• Ready in under an hour – perfect for last-minute cozy cravings
• Leftovers taste even better – if you manage to have any!

Seriously, it’s the kind of recipe you’ll scribble on a stained notecard because you’ll make it so often.

Ingredients for Creamy Potato Soup

Here’s everything you’ll need to make this dreamy soup (and yes, the heavy cream is non-negotiable for maximum silkiness!):

• 4 large russet potatoes, peeled and diced (about 1-inch chunks)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced (or 1 teaspoon pre-minced if you’re in a rush)
• 4 cups chicken or vegetable broth (homemade if you’ve got it!)
• 1 cup heavy cream – go for the good stuff
• 2 tablespoons butter (salted or unsalted both work)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (rub between fingers to wake it up)

That’s it! No fancy ingredients, just real food that comes together beautifully.

How to Make Creamy Potato Soup

Making this soup is as easy as 1-2-3—I promise even first-timers will nail it! Just follow these simple steps, and you’ll be ladling out bowls of creamy perfection in no time.

Step 1: Sauté the Aromatics

Grab your favorite soup pot (I use my trusty Dutch oven) and melt the butter over medium heat. Once it’s bubbling slightly, toss in those chopped onions and minced garlic. You’ll know they’re ready when the onions turn translucent and smell sweet—about 5 minutes. Don’t rush this step! Those golden bits at the bottom are pure flavor gold.

Step 2: Cook the Potatoes

Now toss in your diced potatoes, broth, salt, pepper, and thyme. Crank up the heat until it boils (I always set a timer for this part because I get distracted!), then immediately reduce to a gentle simmer. Let it bubble away until the potatoes are fork-tender—about 15-20 minutes. Test a potato chunk around the 15-minute mark to be safe.

Step 3: Blend and Finish

Here’s where the magic happens! Carefully blend half the soup (I use an immersion blender right in the pot—less cleanup!). This creates that luscious creamy base while keeping some potato chunks for texture. Stir in the heavy cream, let everything warm through (don’t boil it now!), and taste for seasoning. Pro tip: The soup thickens as it cools, so don’t panic if it seems thin at first!

Tips for the Best Creamy Potato Soup

Want to take your soup from good to “Oh my goodness, can I have the recipe?” Here are my tried-and-true secrets:

• For extra thickness, blend all the soup—just leave a few potato chunks aside to stir in after
• Always taste after adding the cream—cold dairy dulls flavors, so you might need another pinch of salt
• Let it sit 10 minutes off heat before serving—the flavors meld beautifully
• Underseason slightly if making ahead—the salt intensifies overnight in the fridge

My grandma always said, “Good soup can’t be rushed,” but this one comes pretty close!

Variations for Creamy Potato Soup

This soup is like a blank canvas—so easy to customize! Here are my favorite ways to switch it up:

• Loaded Baked Potato Style: Top with shredded cheddar, crumbled bacon, and a dollop of sour cream
• Herb Lover’s Twist: Stir in fresh chives or rosemary with the cream
• Spicy Kick: Add a pinch of cayenne or diced jalapeños with the onions
• Vegetable Boost: Toss in chopped carrots or celery when sautéing the aromatics

The best part? No matter how you tweak it, it’s always comforting!

Serving Suggestions for Creamy Potato Soup

This soup deserves the perfect partners! I always serve it with thick slices of crusty bread for dipping (garlic toast takes it over the top). A simple green salad with tangy vinaigrette cuts through the richness beautifully. For chilly nights, add a grilled cheese sandwich – pure comfort food heaven!

Storing and Reheating Creamy Potato Soup

This soup keeps like a dream! Store it in an airtight container in the fridge for up to 4 days – though in my house, it never lasts that long. For freezing, skip the cream and add it when reheating. Gently warm leftovers on the stove over low heat, stirring often to prevent separation. A splash of broth or milk helps loosen it up if needed.

Nutritional Information for Creamy Potato Soup

Here’s the scoop on what’s in each comforting bowl (based on my exact recipe – your mileage may vary with ingredient swaps):

• Calories: 320
• Fat: 18g
• Carbs: 35g
• Protein: 6g

Remember, these are estimates – actual values change with ingredient brands and substitutions. I always say: when it comes to comfort food, some things are worth savoring without overanalyzing!

Frequently Asked Questions

Q1. Can I use milk instead of heavy cream?
Absolutely! Whole milk works in a pinch, but the soup won’t be quite as rich. My trick? Stir in a tablespoon of butter per cup of milk to boost the creaminess. Just don’t boil it after adding—dairy can separate if heated too aggressively.

Q2. Do I have to peel the potatoes?
Nope! I often leave the skins on for extra texture and nutrients. Just scrub them well and chop a bit smaller. The skins blend right in when you puree the soup—no one will ever know!

Q3. Can I make this in a slow cooker?
Yes! Sauté the onions and garlic first (trust me, it makes a flavor difference), then dump everything except the cream into the slow cooker. Cook on low 6-8 hours, blend, then stir in the cream at the end.

Share Your Creamy Potato Soup Experience

Did you make this soup? I’d love to hear how it turned out! Leave a comment below or tag me on social—your photos might just inspire my next batch. Happy cooking!

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