Nothing comforts quite like a warm bowl of hearty soup, and this Creamy Homemade Potato Soup Recipe offers just that in spades. It’s velvety, rich, and filled with tender potatoes cooked to perfection alongside a medley of fresh vegetables and cheese that melts smoothly into the broth. Whether you’re craving a cozy meal on a chilly evening or looking for a crowd-pleaser that’s both simple and satisfying, this potato soup has an irresistible charm that makes it a steadfast favorite at any table.
Ingredients You’ll Need
Getting this dish just right means starting with simple, fresh ingredients that each bring something special to the bowl—from the sweetness of onions and carrots to the creamy finish from cheese and cream. Every component is essential to crafting a balanced, comforting soup.
- Butter: Adds richness and helps sauté the vegetables to release their natural flavors.
- Yellow onion, diced: Provides a sweet, aromatic base that deepens the soup’s flavor.
- Celery stalks, chopped: Adds subtle crunch and a slightly peppery note to the mix.
- Minced garlic: Offers a fragrant punch that enhances the overall taste without overpowering.
- Carrots, diced: Introduce a gentle sweetness and beautiful orange hues.
- Russet potatoes, peeled and diced: The star ingredient that delivers the creamy body and hearty texture.
- Salt: Essential for seasoning and bringing all flavors together.
- Cracked black pepper: Adds a clean heat and slight spiciness to balance the creaminess.
- Low sodium chicken or vegetable broth: Forms the flavorful, savory liquid base.
- Heavy cream or fat free half and half: Creates the lush, silky texture that defines this soup.
- Milk: Helps to lighten the cream and blend flour smoothly for thickening.
- Flour: Works as a thickening agent to give the soup the perfect consistency.
- Freshly grated cheddar or white cheddar cheese: Adds richness, sharpness, and a gooey finish.
- Optional garnishes (bacon, fresh herbs, extra cheese): Elevate the soup with crispy, fresh, or cheesy toppings to suit your taste.
How to Make Creamy Homemade Potato Soup Recipe
Step 1: Sauté Your Vegetables
Start by heating butter in a large stock pot over medium-high heat, then toss in the diced onions, chopped celery, diced carrots, and minced garlic. Stir these together, and cook for just a couple of minutes until the onions turn translucent and everything smells wonderfully fragrant. This base layer builds the sweet and savory backbone of your soup.
Step 2: Add Potatoes and Seasonings
Next, add your peeled and diced russet potatoes to the pot along with salt and cracked black pepper. Cooking this for about 5 minutes allows the potatoes to start softening, setting the stage for a creamy texture once blended later on.
Step 3: Pour in Broth and Simmer
Pour in 8 cups of low sodium chicken or vegetable broth and bring everything to a gentle boil. Let it cook for around 10 minutes until the potatoes are tender but still hold their shape. This simmering infuses the broth with all the flavors and makes every spoonful satisfying.
Step 4: Prepare the Cream Mixture
While the potatoes soften, whisk together the flour and milk in a separate bowl until smooth—no lumps here! Gradually stir this into the simmering soup along with the heavy cream or fat free half and half. This step is crucial to getting that luscious, creamy consistency.
Step 5: Cook Until Tender and Thickened
Give the soup another 5 minutes of gentle cooking to allow it to thicken and the potatoes to become fork-tender. You’ll notice the soup turning richer and velvety at this point, bringing all the ingredients into harmony.
Step 6: Blend Soup to Perfection
Carefully transfer the soup in batches to a blender and puree until silky smooth. Be sure to handle hot liquids with caution here to avoid any accidents. Return the pureed soup back into the pot, realizing it’s almost ready to serve!
Step 7: Add Cheese and Final Seasoning
Now stir in the freshly grated cheddar cheese, letting it melt into a gooey, flavorful addition. Taste your soup and adjust salt and pepper to your liking. This final step transforms the soup into a rich, comforting masterpiece.
Step 8: Serve Hot and Garnish
Dish your Creamy Homemade Potato Soup Recipe into bowls, and add any of your favorite garnishes like crispy bacon bits, fresh thyme or parsley, extra cheese, or a crack of fresh black pepper for that perfect finishing touch.
How to Serve Creamy Homemade Potato Soup Recipe
Garnishes
The right garnishes make this soup even more delightful. Crumbled bacon adds a smoky crunch, fresh herbs like parsley or thyme provide a burst of freshness, while an extra sprinkle of cheese adds cheesy goodness on top. These little additions take your bowl from simple to spectacular.
Side Dishes
Pairing your creamy potato soup with crusty bread, warm dinner rolls, or a fresh salad is a winning combo. The bread is perfect for dipping, soaking up every last drop of that creamy soup, while a light salad contrasts the richness with crispness and bright flavors.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls that are hollowed out, offering an edible vessel that makes each serving special. Or, consider layering with toppings like chives, shredded cheese, and bacon in a parfait glass for a trendy, layered presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Just warm it gently on the stove or in the microwave before serving to keep that creamy texture intact without separating.
Freezing
You can freeze your Creamy Homemade Potato Soup Recipe for up to 3 months. Because it contains dairy, it’s best to freeze before adding the cream and cheese, then stir those in fresh when reheating for the best texture and flavor.
Reheating
Reheat the soup slowly over low heat, stirring frequently to avoid scorching. If it looks too thick, simply add a splash of milk or broth to bring it back to that perfect creamy consistency without losing any delicious flavor.
FAQs
Can I use other types of potatoes?
Absolutely! While russet potatoes are ideal for a creamy texture, Yukon Gold potatoes also work well. Just keep in mind that waxier potatoes may result in a soup that’s less fluffy but still tasty.
Is this soup suitable for vegetarians?
If you use vegetable broth instead of chicken broth and skip bacon garnishes, this Creamy Homemade Potato Soup Recipe is completely vegetarian-friendly without sacrificing flavor.
Can I make this soup dairy-free?
Yes! Substitute the butter for olive oil, use a plant-based milk like almond or oat milk, and choose a dairy-free cheese alternative to keep the creaminess without dairy.
What’s the best way to get the soup really smooth?
Using a high-speed blender helps achieve a silky, smooth texture. Blend in batches to avoid spills and always let the soup cool slightly before blending hot liquids for safety.
How can I make this soup thicker or thinner?
To thicken, simmer a bit longer or add a touch more flour mixed with milk. To thin, simply stir in more broth or milk until you reach your desired consistency.
Final Thoughts
If you’re craving a soul-warming, satisfying meal that feels like a hug in a bowl, you’ll want to dive into this Creamy Homemade Potato Soup Recipe as soon as possible. It’s approachable, full of flavor, and wonderfully adaptable, making it the kind of recipe you’ll turn to again and again. So grab your pot, gather your ingredients, and treat yourself and your loved ones to this timeless, delicious soup experience.
Print
Creamy Homemade Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy homemade potato soup is a comforting, hearty recipe perfect for chilly days. Made with simple ingredients like russet potatoes, onions, celery, carrots, and cheddar cheese, it offers a rich, velvety texture achieved by blending the cooked vegetables and simmering with a creamy milk and flour mixture. Garnish options like bacon, fresh herbs, and extra cheese add personalized flavor and elegance to this easy-to-make soup that serves 6.
Ingredients
Vegetables
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 tablespoon minced garlic
Liquids & Dairy
- 8 cups low sodium chicken broth or vegetable broth
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons butter
Other Ingredients
- 3 tablespoons flour
- 1 ½ cups freshly grated cheddar or white cheddar cheese
- 1 teaspoon salt, more to taste
- ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
Optional Garnishes
- Cooked and crumbled bacon or bacon bits
- Fresh herbs such as thyme or parsley
- Cracked black pepper
- Extra cheddar or parmesan cheese
Instructions
- Sauté Vegetables: In a large stock pot set over medium-high heat, melt the butter and add the diced onions, chopped celery, diced carrots, and minced garlic. Stir occasionally and cook for 2-3 minutes until the onions are translucent and the butter is fully melted, creating a flavorful base for the soup.
- Add Potatoes and Seasonings: Add the peeled and diced russet potatoes to the pot. Season with salt and black pepper, then cook for about 5 minutes. This step allows the potatoes to start softening and absorb the flavors of the sautéed vegetables.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth, bringing the mixture to a low boil. Simmer for 10 minutes until the potatoes begin to become tender, which helps deepen the soup’s flavor and texture.
- Prepare Cream Mixture: In a separate bowl, whisk the flour into the milk until smooth with no lumps. Gradually pour this milk and flour mixture into the pot along with the heavy cream or half and half. Stir well to combine and begin thickening the soup.
- Cook Until Tender: Continue cooking the soup for another 5 minutes, stirring occasionally, until the potatoes are fork-tender and the soup has slightly thickened, ensuring a creamy consistency.
- Blend Soup: Carefully ladle the hot soup in batches into a blender. Blend until smooth and creamy to achieve the perfect velvety texture. Be cautious while blending hot liquids to prevent burns. Return the pureed soup back to the pot once blended.
- Add Cheese and Final Seasoning: Stir in the freshly grated cheddar cheese until fully melted and incorporated into the soup. Taste and adjust the salt and pepper according to your preference for the final seasoning.
- Serve and Garnish: Serve the soup hot, garnished with your choice of cooked and crumbled bacon, fresh herbs like thyme or parsley, additional cracked black pepper, and extra cheese if desired, adding texture and flavor to the finished dish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and omit bacon garnish.
- Be cautious when blending hot soup; blend in small batches and vent the blender lid slightly to allow steam to escape.
- Adjust the thickness of the soup by varying the amount of flour in the milk mixture or adding more broth if too thick.
- Russet potatoes are preferred for their starchy qualities and creamy texture when cooked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
