There is something special about a pot of creamy potato soup simmering on the stove. The aroma fills the kitchen with that cozy promise of a comforting meal. This version comes together quickly, yet tastes as though it has been cared for all afternoon. Every spoonful is smooth, warm, and incredibly satisfying.
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This easy potato soup recipe has been a go-to in my kitchen for years. I turn to it on busy weeknights or chilly afternoons when I want something simple but generous in flavor. The ingredients are familiar and the steps are relaxed. Once you make it, you will understand why I keep coming back to this one. Let's get cooking.
Why You'll Love This Recipe
- Ready in about 30 minutes
- Creamy texture without complicated techniques
- Simple, budget-friendly ingredients
- Easy to adapt for different flavors or toppings
- Perfect for family dinners, lunches, or cozy nights at home
INGREDIENTS
- 3 cups diced White Delight potatoes
- 2 cups chicken broth
- 3 tablespoons butter
- 1 half yellow onion, chopped
- 1 half teaspoon minced garlic
- 1 quarter cup flour
- 2 cups milk
- Salt and pepper to taste
- Optional toppings: shredded cheese, crispy bacon, sliced scallions
Ingredient Notes and Substitutions
- Potatoes with thin skins work beautifully because they soften quickly and blend into a smooth texture. If you only have a mix of small potatoes, they will still cook evenly once diced.
- Whole milk gives the soup a soft, rich body, but two percent works if you prefer something lighter. You can even add a small splash of cream at the end for extra depth.
- Chicken broth adds savory balance. Vegetable broth is a great alternative if you need a meat-free version.
- Yellow onions melt gently into the base and let the potatoes shine. Sweet onions can be used as well if that is what you have.
INSTRUCTIONS
- Place the diced potatoes and chicken broth in a large pot. Bring to a steady boil, then lower the heat and simmer until the potatoes are tender. This usually takes about 10 minutes. When you stir the pot and see the edges softening, you know they are ready.
- While the potatoes cook, melt the butter in a separate saucepan over medium heat. Add the chopped onion and cook until it softens and turns lightly translucent. The scent becomes warm and sweet, which is your cue to add the garlic. Cook for one to two minutes.
- Sprinkle the flour over the onions and stir until everything is coated. The mixture will look thick and slightly pasty. This step is what helps the soup turn smooth later.
- Gradually pour in the milk while whisking. Keep stirring as it warms and thickens into a creamy sauce. This part feels simple, but it makes the difference between a thin soup and one that feels velvety.
- Pour the milk mixture into the pot with the cooked potatoes. Stir well and let the flavors come together. At this stage, the soup is already comforting and ready to serve if you like a chunky style.
- For a smoother texture, blend the soup briefly. Use an immersion blender or transfer part of the soup to a food processor and blend for about 20 to 30 seconds. You should still see small potato pieces that keep the texture interesting.
- Taste and season with salt and pepper. Ladle into bowls and top with shredded cheese, crisp bacon, or fresh scallions.
Pro Tips for Success
Top Tip
- Cut the potatoes into evenly sized pieces so they cook at the same speed.
- Let the milk mixture thicken slowly for the smoothest texture.
- Blend only half of the soup if you enjoy both creaminess and small tender bites.
- Taste before seasoning. Broths vary in saltiness, so adjust at the end.
- A little cheese stirred directly into the pot can add extra richness.
Storage and Reheating
- Store leftovers in a sealed container in the refrigerator for up to three days.
- Reheat gently over low heat. Add a splash of milk if the soup thickens as it cools.
- Freezing is not recommended because dairy soups can separate after thawing.
Make Ahead and Freezing
- You can chop the potatoes and onions up to a day in advance. Store them in the refrigerator until ready to cook.
- The milk mixture can be prepared early and warmed again before combining with the potatoes.
- Although the full soup does not freeze well, prepping components ahead of time makes this recipe even faster.
Tips and Variations
- A lighter version can be made by using low-fat milk and skipping bacon.
- For extra richness, stir in a handful of shredded cheese.
- Fresh herbs like thyme or chives add a gentle lift to the flavor.
- Smoked paprika offers a subtle smoky note without overpowering the potatoes.
- If you want more vegetables, cooked carrots or celery blend seamlessly into the soup.
FAQs
The combination of flour, milk, and tender potatoes creates a naturally smooth texture once mixed or lightly blended.
Yes. A gluten-free flour blend works well in place of regular flour.
Yes, as long as it is unsweetened. The flavor will be slightly different but still comforting.
Absolutely. Blend only part or skip blending entirely for a rustic style.
📖 Recipe
Easy Creamy Potato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy potato soup is simple, quick, and incredibly comforting. Made with pantry staples and ready in about 30 minutes, it's the perfect cozy recipe for busy weeknights or chilly afternoons. Smooth, rich, and endlessly customizable.
Ingredients
- 3 cups diced White Delight potatoes
- 2 cups chicken broth
- 3 tablespoons butter
- ½ yellow onion, chopped
- ½ teaspoon minced garlic
- ¼ cup flour
- 2 cups milk
- Salt and pepper to taste
- Optional toppings: shredded cheese, crispy bacon, sliced scallions
Instructions
- Place diced potatoes and chicken broth in a large pot. Bring to a boil, then simmer for about 10 minutes until the potatoes are tender and edges soften.
- In a separate saucepan, melt butter over medium heat. Add chopped onion and cook until soft and translucent. Stir in garlic and cook for 1-2 minutes.
- Sprinkle flour over onions and stir to coat. Cook until thick and pasty.
- Gradually whisk in milk. Cook while stirring until the mixture thickens into a creamy sauce.
- Pour the milk mixture into the pot with the potatoes. Stir to combine and let everything heat through.
- Blend partially for a creamier texture using an immersion blender or by blending part of the soup.
- Season with salt and pepper to taste. Serve hot with your favorite toppings like cheese, bacon, or scallions.
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat and add a splash of milk if it thickens. For make-ahead, prep the vegetables and milk mixture in advance. Freezing is not recommended as the texture may separate.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Serving Suggestions
Serve the soup with warm rolls or crusty bread to soak up each creamy spoonful.
A crisp green salad or roasted vegetables make lovely sides.
This soup also pairs beautifully with sandwiches, especially anything with toasted bread or melted cheese.
For a complete cozy meal, you can add my Garlic Bread Rolls from the site.
Related Recipes
You may also enjoy these comforting dishes:
- Garlic Bread Rolls
https://letsflytasty.com/garlic-bread-rolls/ - Cheesy Root Vegetable Gratin
https://letsflytasty.com/cheesy-root-vegetable-gratin/ - Ultimate Green Bean Casserole
https://letsflytasty.com/ultimate-green-bean-casserole/
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