Creamy Potato Soup is a delicious, comforting recipe you can make easy on the stovetop. Load this tasty soup up with your favorite toppings!
Creamy Potato Soup
Fall is definitely soup season- especially in our house! When the weather starts getting cold, there’s something that just draws us to hot, filling soups. There’s plenty of solid soup recipes out there- chicken noodle, tomato, you get the idea. But it’s potato soup that I have a special, soft spot for.
Potatoes- like Yukon golds- make some delicious soups. You can imagine how pleased I was when we came up with this Creamy Potato Soup recipe. It turned out to be surprisingly easy to make! With some roasted onion and garlic and a healthy amount of chicken broth, this soup has plenty of rich, savory flavor!
For a delicious and easy loaded potato soup recipe, you’ll want to check our Slow Cooker Ham and Potato Soup. We stuffed this soup with plenty of hams and all sorts of veggies. A super filling potato soup recipe!
If you enjoyed this Creamy Potato Soup recipe, our Slow Cooker Potato Soup uses a similar list of ingredients. Although it won’t be as fast as our stovetop version here, using the slow cooker makes the soup especially low-effort. You’ll love this easy slow cooker soup!
Need some more cheese in your soup? Our Slow Cooker Broccoli Cheese Soup uses a blend of three different cheeses to make an especially rich soup! Perfect for dunking or dipping with your favorite sweet dinner rolls or some nice, crusty bread.
If you’re not much of a soup person, I’m confident these recipes will change your tune! These aren’t the thin, watery soups you crack open a can of- these are proper, hearty soups! Fix up a batch tonight for an easy dinner.
Ingredients for the best Potato Soup
Potatoes – We used Yukon golds for our soup. It seems that the best potatoes for soup are this semi-waxy, semi-starchy variety.
Salt & Pepper, to taste
Recipe for Potato Soup
There’s a little bit of prep work to do before starting this recipe. First, take your onion and give it a quick dicing.
Similarly, you’ll want to get your potatoes peeled and chopped as well. Chop these fine as well, but there’s no need to dice them as fine as your onion. We just want them small enough that they mash out smooth down the line.
Finally, we can get to cooking! Melt your butter in the bottom of a large pot or dutch oven over medium/medium-high heat. Once melted add your onion and garlic. Allow these to cook until the onions start softening and the garlic starts getting fragrant. Be careful not to burn anything!
Once that starts to smell amazing, it’s time to add some flour to make a roux. Evenly add your flour to the butter and veggies and start stirring it all together.
Make sure no clumps of flour and allow this to cook until the raw flour smell is gone and it starts smelling kind of nutty. Once it’s reached that stage, it’s time for the next step.
With our roux nice and cooked, we can finally start adding in our liquids. Start adding in your milk, half and half, and chicken broth to the roux. Do this slowly at first until the roux has blended evenly with the liquids- once it’s mixed, you can add the rest as quickly as you please. After adding all your liquids, you can pitch in your potatoes as well.
With all these ingredients added, we can turn the heat down so we can hold this soup at a simmer. We’re going to let this soup cook at a simmer- stirring occasionally- for about half an hour. It’s around this point that our potatoes are going to be nice and tender. At this point, we’re going to blend or mash our potatoes until they become nice and creamy. Either use a hand masher, an immersion blender, or a blender for this. I like to leave small chunks of potatoes vs. pureed completely.
If you used a blender, transfer your potato soup back to the pot. Cut the heat and then add some shredded cheese before stirring it in.
Keep this soup warm while everyone’s helping themselves to a bowl. This soup is best served with all your favorite fixings and toppings. Top with whatever you please and enjoy!
Best toppings for soup
Bacon – Potato soup without bacon just doesn’t feel right. Fry up some bacon real quick and make this a bacon potato soup!
Diced Green Onion
Shredded Cheese – Cheddar is the classic pick here, but feel free to try your favorite cheeses! Maybe a sharp pepperjack?
Creamy Potato Soup
- 4-6 Yukon Gold Potatoes peeled and diced
- 4 cup Chicken Broth
- 3/4 cup Half and Half
- 3/4 cup Milk
- 1 Onion finely diced
- 2 tsp Minced Garlic
- 3 tbsp Flour
- 3 tbsp Butter
- 1 cup Sharp Cheddar Cheese shredded
- 1 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Melt butter in a large pot over medium high heat.
- Add onion and garlic and cook until translucent.
- Sprinkle flour over mixture and stir to form a roux. Cook several minutes to get rid of raw flour taste.
- Gradually add milk while whisking until roux is fully dissolved in the liquid. Now add half and half and chicken broth while stirring.
- Add potatoes, salt and pepper. Stir to combine.
- Reduce heat and allow soup to simmer for about 30 minutes, stirring occasionally.
- When potatoes are tender, either mash with a potato masher, use an immersion blender, or process in batches in a regular blender to puree soup.
- With soup in pot, set temperature to low and add in shredded cheese a little at a time allow each to melt in.