Creamy Potato Soup – Easy Comfort Food Recipe

This creamy potato soup is the kind of cozy meal you make when you want something warm, simple, and satisfying. It’s silky, rich, and loaded with flavor, without being heavy or fussy. You’ll use basic pantry ingredients and a few easy steps to get a bowl of comfort on the table fast.

It’s a great weeknight option, and it reheats beautifully for lunches. Add your favorite toppings and make it your own.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Potatoes, onion, garlic, broth, and cream are all you need for a rich, restaurant-quality soup.
• Customizable texture: Blend it ultra-smooth or leave a few soft chunks for a rustic feel.
• Quick to make: Ready in about 35–40 minutes from start to finish.
• Budget-friendly: Uses affordable staples and makes a generous pot.
• Perfect for toppings: Add bacon, cheese, chives, or a swirl of sour cream for extra comfort.

Ingredients

• 2 pounds potatoes, peeled and diced (Yukon Gold or Russet)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream (or half-and-half)
• 1 bay leaf (optional)
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 1/2 teaspoon smoked paprika (optional, for depth)
• Salt and black pepper, to taste
• 2 tablespoons sour cream or plain Greek yogurt (optional, for tang)
• 2 green onions or chives, thinly sliced (for garnish)
• Shredded sharp cheddar, crumbled bacon, or a drizzle of olive oil (optional toppings)

Instructions

1. Prep the potatoes: Peel and dice into 1/2-inch cubes for even cooking. Rinse briefly to remove excess starch.
2. Sauté aromatics: In a large pot, heat butter and olive oil over medium.Add onion and a pinch of salt. Cook 4–5 minutes until soft, then stir in garlic for 30 seconds.
3. Build the base: Add potatoes, thyme, smoked paprika, and bay leaf. Stir to coat in the butter and aromatics for 1 minute.
4. Add broth and simmer: Pour in broth, scraping the bottom of the pot.Bring to a boil, then reduce to a gentle simmer. Cook 12–15 minutes, until potatoes are fork-tender.
5. Blend to desired texture: Remove the bay leaf. For creamy soup, use an immersion blender in the pot until smooth.For a chunkier soup, blend half the mixture or mash with a potato masher.
6. Stir in dairy: Lower heat to medium-low. Add milk and cream. Warm gently for 3–5 minutes without boiling.Taste and season with salt and pepper.
7. Finish with tang (optional): Stir in sour cream or Greek yogurt for extra body and a little brightness.
8. Serve: Ladle into bowls and top with chives or green onions, cheddar, bacon, and a crack of black pepper.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The soup may thicken; thin with a splash of broth or milk when reheating.
• Freezer: Potato soups with dairy can separate when frozen. For best results, freeze before adding milk/cream for up to 2 months.Reheat gently, then stir in dairy just before serving.
• Reheating: Warm on the stove over low heat, stirring often. Avoid boiling to keep the texture silky.

Health Benefits

• Potatoes provide potassium and vitamin C: Great for electrolyte balance and immune support.
• Fiber for fullness: Especially if you use thin-skinned potatoes and leave some peel on; even without peel, potatoes add satisfying fiber.
• Customizable richness: You control the dairy. Use milk or a blend of milk and yogurt for a lighter bowl that still feels creamy.
• Vegetarian-friendly: Swap chicken broth for vegetable broth and skip bacon toppings to keep it meat-free.

Pitfalls to Watch Out For

• Boiling after adding dairy: This can cause curdling or a grainy texture.Keep the heat low and don’t let it bubble hard.
• Over-blending with starchy potatoes: Blending too long can make the soup gluey. Pulse gently or mash part of the soup for a silky-but-natural finish.
• Underseasoning: Potatoes soak up salt. Taste after blending and add more salt and pepper as needed.
• Watery soup: If it’s too thin, simmer uncovered for a few minutes to reduce, or stir in a spoonful of sour cream or a slurry of milk and cornstarch (1 teaspoon) to thicken.

Recipe Variations

• Loaded Baked Potato Style: Top with cheddar, bacon, chives, and a dollop of sour cream.Add a touch of garlic powder for that “baked” vibe.
• Lightened-Up: Use all milk (skip the cream), and stir in 1/2 cup plain Greek yogurt off heat. Use olive oil instead of butter.
• Cheddar and Broccoli: Stir in 1 cup finely chopped, steamed broccoli and 1 cup shredded sharp cheddar at the end until melted.
• Herb and Leek: Replace onion with 2 sliced leeks (white and light green parts). Add fresh parsley or dill before serving.
• Smoky Corn and Potato: Add 1 cup corn kernels and a pinch more smoked paprika.Finish with lime juice for a fresh twist.
• Dairy-Free: Use olive oil, vegetable broth, and unsweetened cashew or almond milk. For extra creaminess, blend in 1/2 cup canned coconut milk or a few tablespoons of soaked cashews.
• Protein Boost: Stir in shredded rotisserie chicken or white beans after blending, and warm through.

Can I use different types of potatoes?

Yes. Yukon Golds make the creamiest soup with a naturally buttery flavor.

Russets break down more and make a very smooth, classic texture. Red potatoes hold their shape better and are great if you like a chunkier soup.

How can I make this gluten-free?

This recipe is naturally gluten-free as written, since it doesn’t rely on flour for thickening. If you add toppings like bacon or broth from a box, just confirm they are certified gluten-free.

What if I don’t have an immersion blender?

Carefully transfer about half the soup to a regular blender and blend until smooth, then return it to the pot.

Work in batches and vent the lid slightly to let steam escape. Or use a potato masher for a rustic texture.

How do I thicken the soup without cream?

Blend a larger portion of the potatoes for natural thickness. You can also stir in 2–3 tablespoons of plain Greek yogurt off the heat, or add a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold milk).

Can I make it ahead?

Absolutely.

Make the soup, cool it, and refrigerate. Reheat gently on the stove, thinning with a bit of broth or milk as needed. Add fresh toppings right before serving for the best texture.

In Conclusion

Creamy potato soup is classic comfort made easy.

With simple ingredients, quick prep, and plenty of room for toppings and tweaks, it’s a go-to recipe you’ll keep coming back to. Keep the heat gentle, season well, and blend to your favorite texture. Serve it with crusty bread or a crisp salad, and you’ve got a cozy meal any night of the week.