I absolutely love how comforting and rich this Creamy Homemade Potato Soup Recipe turns out every single time. It’s one of those dishes that feels like a warm hug on a chilly day, and I’ve found it perfect for family dinners or whenever you need a little cozy soul food. You’ll find that this soup blends the natural creaminess of potatoes with just enough cheese and seasoning to keep you coming back for more.
When I first tried this recipe, I was amazed at how easy it was to pull together with simple ingredients but still feel so indulgent. Whether you’re tackling a weeknight dinner or looking for a comforting dish to make ahead, this Creamy Homemade Potato Soup Recipe has the perfect balance of richness and texture that makes it a real crowd-pleaser.
Why You’ll Love This Recipe
- Rich and Creamy Texture: The perfect combo of potatoes, cream, and cheese creates an irresistibly smooth soup.
- Easy to Make: This recipe uses straightforward ingredients and simple steps, so you’ll feel confident every time.
- Versatile and Customizable: You can add your favorite garnishes or tweak spices to make it your own.
- Great for Any Occasion: Works wonderfully as a weeknight meal or a comforting dish when you have guests.
Ingredients You’ll Need
Each ingredient in this Creamy Homemade Potato Soup Recipe plays a vital role, blending together to create a layered, flavorful bowl of soup you’ll want on repeat. When shopping, opt for fresh produce and quality cheese to really elevate the flavor.
- Butter: Use real butter for that rich, silky start to your soup base.
- Yellow Onion: Adds natural sweetness and depth when cooked down.
- Celery: Gives a subtle crunch and fresh earthiness.
- Garlic: Minced for a fragrant boost that complements the potatoes beautifully.
- Carrots: Provides a touch of natural sweetness and color contrast.
- Russet Potatoes: Choose starchy potatoes as they break down perfectly for a creamy texture.
- Salt & Black Pepper: Essential for seasoning—don’t be shy to adjust to taste.
- Chicken or Vegetable Broth: Adds body and umami; low sodium gives you better control over salt.
- Heavy Cream or Fat-Free Half and Half: This decides how rich your soup will be—heavy cream is luxurious, half and half is lighter.
- Milk: Mixes with flour to help thicken the soup without clumps.
- Flour: Acts as a gentle thickener; mixing with milk first avoids lumps.
- Cheddar Cheese: Freshly grated melts best and delivers that classic creamy tang.
- Optional Garnishes: I love adding crispy bacon, fresh herbs like thyme or parsley, and extra cracked black pepper for a finishing touch.
Variations
I’m all about making this Creamy Homemade Potato Soup Recipe fit your taste and lifestyle, so feel free to get creative! I’ve tried a few tweaks that really make the soup uniquely mine and might inspire you to play around with ingredients in your kitchen too.
- Spicy Kick: I once added a tablespoon of canned adobo sauce to add a smoky heat that my family went crazy for.
- Cheese Swap: Swapping part of the cheddar for pepper jack gives a delightful spicy twist without overpowering the creaminess.
- Vegetarian Version: Using vegetable broth instead of chicken broth keeps all the flavor intact for plant-based diets.
- Dairy-Free: Try coconut cream and almond milk plus nutritional yeast for a surprisingly satisfying dairy-free alternative.
How to Make Creamy Homemade Potato Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by melting butter in your large stockpot over medium-high heat. Toss in the diced onion, celery, carrots, and minced garlic, then stir occasionally for about 2-3 minutes or until the onions turn translucent. This step is key to building the base flavor, so don’t rush – you want those veggies soft and fragrant to bring out the natural sweetness.
Step 2: Add Potatoes and Season
Next, add your peeled and diced russet potatoes to the pot. Sprinkle in salt and cracked black pepper according to taste. Cook the mix for about 5 minutes while stirring occasionally to slightly soften the potatoes and let the seasoning soak in.
Step 3: Pour Broth and Simmer
Pour in 8 cups of low sodium chicken or vegetable broth and bring everything to a low boil. Let it simmer for about 10 minutes until the potatoes start to become tender—this is the foundation of that wonderful creamy texture you’re aiming for.
Step 4: Thicken with Flour, Milk, and Cream
Before adding to the soup, stir the flour into the milk to create a smooth mixture. Gradually pour this into the pot, along with the heavy cream or half and half, stirring continuously to avoid lumps. Cook for another 5 minutes until the potatoes are fork-tender and your soup begins to thicken beautifully.
Step 5: Puree for Creaminess
Carefully transfer the hot soup in batches to a blender — I always cover the blender top with a kitchen towel to prevent steam burns and avoid splatters. Puree until smooth, then pour back into your pot. This process is what really makes the soup silky and irresistible.
Step 6: Stir in Cheese and Final Seasoning
Lastly, stir in the freshly grated cheddar cheese until it melts completely. Give your soup a taste test and adjust with salt or pepper if needed. Serve it piping hot, garnished with crispy bacon bits, fresh herbs, and a sprinkle of cracked black pepper if you like.
Pro Tips for Making Creamy Homemade Potato Soup Recipe
- Choose the Right Potatoes: I always use russets because they break down nicely and give the soup that creamy, silky feel without turning gummy.
- Avoid Lumps: Mixing the flour with milk first is a trick I learned early on – it keeps your soup smooth when you add it to the hot broth.
- Blend in Batches: Always blend hot soup in portions and keep the lid partially covered with a towel to safely release steam and avoid kitchen mess.
- Cheese Timing: Add cheese last, off the heat if possible, to prevent it from separating and keep that luscious, melted texture.
How to Serve Creamy Homemade Potato Soup Recipe
Garnishes
Honestly, I stick with crispy cooked bacon bits and freshly chopped parsley or thyme as my go-to garnishes—these add a wonderful crunch and freshness that cuts through the richness. A sprinkle of extra sharp cheddar or parmesan cheese on top also kicks it up a notch, plus a final crack of fresh black pepper is my little ritual before serving.
Side Dishes
My favorite sides to pair with this soup are crusty artisan bread or warm soft rolls—they’re perfect for dipping into the creamy goodness. A fresh green salad with a tangy vinaigrette also balances the meal perfectly, giving you a little crunch and brightness.
Creative Ways to Present
For a special dinner, I like to serve the soup in small hollowed-out bread bowls—it’s fun, rustic, and adds a lovely edible element. Another time, I topped each bowl with a dollop of sour cream and chive curls, which made for an elegant presentation that impressed guests.
Make Ahead and Storage
Storing Leftovers
I cool any leftover creamy potato soup to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for about 3-4 days without losing its flavor or texture, making it a fantastic option for meal prep days.
Freezing
I’ve frozen this soup successfully by portioning it into freezer-safe containers. It lasts up to 3 months in the freezer. Just be sure to thaw it overnight in the fridge before reheating to keep that creamy consistency.
Reheating
When reheating, I prefer warming the soup gently over low heat on the stove, stirring frequently. You might notice it thickens a bit, so adding a splash of milk or broth helps loosen it back up and maintain that beautiful creamy texture.
FAQs
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Can I make this Creamy Homemade Potato Soup Recipe vegan?
Absolutely! Swap out the butter for olive oil or vegan margarine, use vegetable broth, replace heavy cream with a plant-based cream like coconut cream or cashew cream, and use nutritional yeast instead of cheese for that cheesy flavor. You’ll get a creamy, tasty vegan potato soup that feels just as indulgent.
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What’s the best way to avoid lumpy soup?
The trick I learned is mixing the flour into the milk before stirring it into the hot soup. This slurry prevents clumps from forming and helps the soup thicken evenly. Also, stir constantly as you add it and cook a few minutes to let it thicken fully.
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Can I use a hand blender instead of a traditional blender?
Yes! A hand blender is actually super convenient for this soup because you can puree it directly in the pot without handling hot liquid transfers. Just be careful not to splash and blend in short bursts until smooth.
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How do I make this soup thicker or thinner?
If you want it thicker, add a bit more flour mixed with milk before adding cream, or reduce some of the broth. For a thinner soup, simply add extra broth or milk when reheating to reach your desired consistency.
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Can I add protein like chicken to this soup?
Sure! Adding cooked shredded chicken or cooked bacon pieces makes a heartier soup and adds wonderful texture and flavor. Just stir it in near the end of cooking or right before serving.
Final Thoughts
This Creamy Homemade Potato Soup Recipe holds a special place in my heart for its perfect blend of ease, comfort, and flavor. It’s one of those go-to recipes I turn to whenever I want something satisfying and cozy that still feels a little special. I hope you have as much fun making and enjoying it as my family and I do—once you try it, I’m sure it’ll become a kitchen staple for you too!
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 Easy Creamy Potato Soup is a comforting and hearty dish perfect for any season. Made with tender russet potatoes, aromatic onions, celery, carrots, and garlic, it’s slow-cooked in chicken or vegetable broth until flavorful and smooth. Enriched with heavy cream or half and half and finished with sharp cheddar cheese, the soup boasts a rich, creamy texture and satisfying taste. Optional garnishes like bacon, fresh herbs, and extra cheese add customizable flair, making it a perfect family-friendly meal or starter.
Ingredients
Soup Base
- 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
- 1/2 teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
- 8 cups low sodium chicken broth or vegetable broth
Creamy Mixture
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons flour
Finishing Touches
- 1 1/2 cups freshly grated cheddar or white cheddar cheese
- 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 over medium-high heat, combine diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir occasionally, cooking for 2-3 minutes until the onions become translucent and butter is fully melted.
- Add Potatoes and Seasonings: Add the peeled and diced russet potatoes to the pot. Season with salt and black pepper, then cook for 5 minutes, allowing the potatoes to start softening.
- Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth. Bring the mixture to a low boil and cook for 10 minutes until the potatoes begin to become tender.
- Prepare Cream Mixture: In a separate bowl, stir the flour into the milk until smooth, ensuring no lumps remain. Gradually pour this mixture into the soup along with the heavy cream or half and half. Stir well to combine.
- Cook Until Tender: Continue cooking the soup for another 5 minutes or so until the potatoes are fork-tender and the soup has thickened slightly.
- Blend Soup: Carefully transfer the soup in batches into a blender, blending until smooth and creamy. Be cautious when blending hot liquids to avoid burns. Return the pureed soup back to the pot.
- Add Cheese and Final Seasoning: Stir in the freshly grated cheddar cheese until completely melted and incorporated. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Serve the soup hot, garnished with your choice of cooked and crumbled bacon, fresh herbs like thyme or parsley, cracked black pepper, and extra cheese if desired.
Notes
- Flavor Tip: Add a tablespoon of canned adobo sauce or swap out part of the cheddar cheese for pepper jack cheese for a spicy kick.
- Use low sodium broth to better control salt levels in the soup.
- Be cautious when blending hot soup to prevent spills or burns.
- For a vegetarian version, use vegetable broth and omit bacon garnish.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop with a splash of milk to loosen consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 378
- Sugar: 8 g
- Sodium: 1804 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 37 mg
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