The Best Creamy Potato Soup

There’s something incredibly comforting about a bowl of creamy potato soup. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or when you’re craving something hearty and satisfying. As someone who loves both cooking and sharing recipes, I can confidently say this is the best creamy potato soup I’ve ever made. It’s rich, velvety, and packed with flavor, yet it’s surprisingly simple to prepare.

What I love most about this recipe is its versatility. You can dress it up with toppings like crispy bacon, shredded cheese, or fresh chives, or keep it simple and let the creamy potato base shine. Whether you’re cooking for a crowd or just treating yourself, this soup is a winner. Trust me, once you try it, it’ll become a staple in your kitchen.

What You Need To Make This Recipe

Potatoes: The star of the show! I recommend using Yukon Gold potatoes for their buttery texture and natural creaminess. They hold their shape well while still breaking down slightly to thicken the soup.

Butter: A good-quality unsalted butter adds richness and depth to the soup. It’s the base for sautéing the onions and garlic, infusing the soup with a savory flavor.

Onion: A yellow or white onion works best here. When sautéed, it becomes sweet and tender, adding a subtle sweetness to balance the creaminess of the soup.

Garlic: Fresh garlic is a must for that aromatic, savory kick. It enhances the overall flavor profile and pairs beautifully with the potatoes.

Chicken or Vegetable Broth: This forms the liquid base of the soup. I prefer chicken broth for its rich flavor, but vegetable broth works perfectly for a vegetarian version.

Heavy Cream: This is what gives the soup its luxurious, creamy texture. It’s added at the end to ensure the soup stays smooth and velvety.

Salt and Pepper: Essential for seasoning. Adjust to taste, but don’t be shy—potatoes need a good amount of salt to bring out their flavor.

Optional Toppings: Think crispy bacon, shredded cheddar cheese, chopped chives, or a dollop of sour cream. These add texture and extra flavor to each bowl.

Ingredients List

4 medium Yukon Gold potatoes, peeled and diced
4 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper, to taste
Optional toppings: crispy bacon, shredded cheddar cheese, chopped chives, sour cream

How to Make The Best Creamy Potato Soup

Step 1: Prepare the Potatoes

Start by peeling and dicing the potatoes into small, even cubes. This ensures they cook evenly and break down slightly to thicken the soup.

Step 2: Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Potatoes

Add the diced potatoes to the pot and stir to coat them in the butter and onion mixture. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Step 4: Blend for Creaminess

Once the potatoes are soft, use an immersion blender to partially blend the soup. This creates a creamy base while leaving some chunks of potato for texture. If you don’t have an immersion blender, you can transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot.

Step 5: Add the Heavy Cream

Stir in the heavy cream and let the soup simmer for another 5 minutes. This step adds richness and ensures the soup is perfectly creamy. Season with salt and pepper to taste.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with your favorite garnishes. Crispy bacon, shredded cheddar cheese, and chopped chives are all excellent choices.

Tips for Making this Recipe

Use Yukon Gold Potatoes: Their creamy texture makes them ideal for this soup.
Don’t Over-Blend: Leaving some potato chunks adds a nice texture to the soup.
Adjust Consistency: If the soup is too thick, add a bit more broth or cream to reach your desired consistency.
Make It Ahead: This soup tastes even better the next day as the flavors meld together.
Experiment with Toppings: Try adding roasted garlic, croutons, or even a drizzle of hot sauce for a twist.

FAQs

Can I use a different type of potato?
Yes, you can use russet potatoes, but keep in mind they have a starchier texture and may break down more, resulting in a thicker soup.

Can I make this soup dairy-free?
Absolutely! Substitute the butter with olive oil and use a dairy-free cream alternative like coconut cream.

How long does this soup last in the fridge?
Store it in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if needed.

Can I freeze this soup?
Yes, but it’s best to freeze it without the heavy cream. Add the cream when reheating to maintain the best texture.

What can I serve with this soup?
A crusty bread, a side salad, or even a grilled cheese sandwich pairs wonderfully with this creamy potato soup.

Enjoy making and savoring this comforting, creamy potato soup—it’s a recipe you’ll come back to time and time again!