Easy Creamy Potato Soup

This easy creamy potato soup is the ultimate comfort food, perfect for cozying up on a chilly evening. With its smooth texture, hearty vegetables, and rich, creamy base, this soup brings together familiar flavors in a way that will leave you coming back for more. Whether you’re cooking for a family meal or need something to warm you up on a cold day, this recipe is sure to please!

Why You’ll Love This Recipe

This creamy potato soup is easy to make and incredibly satisfying. With just a handful of simple ingredients, you can whip up a velvety, comforting soup in under an hour. The combination of fresh vegetables, creamy milk, and cheese creates the perfect balance of flavors. Plus, it’s versatile—feel free to add your favorite garnishes, like fresh herbs or extra cheese, to elevate the taste even further!

Ingredients

• 3 tablespoons butter

• 1 yellow onion, diced

• 3 celery stalks, chopped

• 1 tablespoon minced garlic

• 2 whole carrots, diced

• 6 russet potatoes, peeled and diced

• 1 teaspoon salt (more to taste)

• ½ teaspoon cracked black pepper (or ¼ teaspoon ground black pepper)

• 8 cups low sodium chicken broth (or vegetable broth)

• 1 cup heavy cream (or fat-free half and half)

• 1 cup milk

• 3 tablespoons flour

• 1 ½ cups freshly grated cheddar cheese (or white cheddar)

Optional garnishes: fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large stock pot over medium-high heat, combine onions, celery, carrots, garlic, and butter. Stir until the butter is melted. Cook for 2-3 minutes, stirring occasionally, until the onions become translucent.

2. Add the diced potatoes to the pot. Season with salt and pepper, and cook for another 5 minutes, stirring occasionally.

3. Stir in the broth and bring to a low boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes begin to get tender.

4. In a small bowl, stir the flour into the milk to create a smooth mixture. Gradually add the milk and flour mixture into the soup along with the heavy cream (or half and half).

5. Continue to cook for another 5 minutes until the potatoes are fork-tender and the soup thickens.

6. Carefully transfer the soup in batches to a blender. Be cautious when blending hot liquids! Puree the soup until smooth and then return it to the pot.

7. Stir in the grated cheese until completely melted and incorporated into the soup. Taste and adjust seasoning with more salt and pepper if needed.

8. Serve immediately, garnished with fresh herbs, cracked black pepper, and additional cheese if desired.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Spicy Kick: Add a tablespoon of canned adobo sauce or swap out some of the cheddar cheese for pepper jack cheese for a spicy twist.

• Vegan: Substitute the heavy cream and milk with coconut cream and almond milk, and use vegetable broth to make the soup vegan-friendly.

• Low-Calorie: Use fat-free milk and reduced-fat cheese to make a lighter version of the soup without sacrificing flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: Reheat the soup in a pot over low to medium heat, stirring occasionally, until warmed through. If the soup has thickened too much after storing, you can add a splash of milk or broth to reach your desired consistency.

FAQs

1. Can I use different potatoes for this soup?

Yes, you can use other types of potatoes such as Yukon Golds, but russet potatoes are ideal for making the soup creamy and smooth.

2. Can I make this potato soup in advance?

Absolutely! This soup can be made ahead of time and stored in the fridge for up to 4 days. It actually tastes even better the next day after the flavors have had time to meld together.

3. Can I freeze this creamy potato soup?

Yes, this soup freezes well. Just let it cool completely before transferring it to an airtight container or freezer-safe bag. It will stay good for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove.

4. How can I make this recipe spicier?

To add some spice, consider adding a teaspoon of cayenne pepper, a tablespoon of adobo sauce, or a bit of diced jalapeño when cooking the vegetables.

5. Is it possible to make this recipe dairy-free?

Yes, by using plant-based milk and dairy-free cream alternatives, you can make this soup dairy-free. Substitute vegetable broth for the chicken broth as well.

6. How do I make this soup thicker?

If you want a thicker consistency, you can either blend more of the soup or add a bit more flour and milk mixture during the cooking process. Alternatively, you can mash some of the potatoes in the soup with a potato masher for a chunkier texture.

7. What can I use instead of cheddar cheese?

If you prefer a different flavor, you can use any cheese that melts well, like mozzarella or Gruyère. For a sharper flavor, try white cheddar or parmesan.

8. Can I add meat to this soup?

Yes, you can add cooked sausage or shredded chicken for an extra protein boost and flavor.

9. Can I make this soup in a slow cooker?

Yes, you can! Add the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Once the potatoes are tender, blend the soup, stir in the cream, and cheese, and serve.

10. Can I skip blending the soup?

If you prefer a chunkier soup, feel free to skip the blending step. The soup will still be delicious, but it won’t have that smooth, creamy texture.

Conclusion

This Easy Creamy Potato Soup recipe is a simple yet comforting dish that everyone in the family will love. It’s rich, hearty, and packed with flavor, making it perfect for any occasion, whether it’s a weeknight dinner or a cozy weekend meal. With minimal ingredients and easy preparation, this is one recipe you’ll want to keep on hand for years to come. Enjoy!