A comforting bowl of potato soup is the kind of meal that brings warmth on cold nights, fills the kitchen with cozy aromas, and reminds you of slow, quiet moments. I first made this recipe on a rainy evening, not expecting much. From the very first spoonful, It tasted just great. Creamy, hearty, and full of rich flavor, this potato soup has become a favorite in our home.
Recipe Sections
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 bowls
- Skill Level: Beginner-friendly
- Highlights: Creamy, cozy, and customizable
Ingredients
- 1 to 1 ½ cups of finely chopped mushrooms, sautéed until crispy
- 3 tablespoons of butter (either salted or unsalted – both work just fine)
- 1 medium yellow onion, finely chopped (about 1½ cups or 200g)
- 3 large garlic cloves, minced
- ⅓ cup all-purpose flour (about 42g)
- 2½ pounds gold potatoes, peeled and diced into chunks no larger than 1 inch
(This came out to around 6 large potatoes or 1.15 kg for me) - 4 cups chicken broth (approximately 950 ml)
- 2 cups whole milk (480 ml)
- 1 cup heavy cream (240 ml)
- 1½ teaspoons salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 cup of shredded cheddar cheese, with extra for garnishing (optional).
- 2 tablespoons chopped fresh chives, for garnish (optional)
How to make potato soup
1- Start with the mushrooms
Set the finely chopped mushrooms into a dry soup pot over medium heat, letting them release their moisture and deepen in flavor. Stir occasionally as they sizzle and shrink, until their edges crisp up and the pot smells deep and earthy. Scoop them out and keep them aside; you’ll want them later.
2- Layer in the aromatics
Melt the butter right into the same pot, letting it bubble slightly. Add the chopped onion and give it time – 3 to 5 minutes – to soften and sweeten, stirring now and then so nothing sticks.
3- Build the base
Stir in the minced garlic and let it bloom until the scent rises (about 30 seconds). Then, gradually sprinkle the flour over the onion and garlic mixture, and stir. It’ll start to come together like a smooth, golden roux. If needed, reach for a whisk to keep it lump-free.
4- Bring on the body
Toss in the diced potatoes, then pour in the vegetable broth, milk, and heavy cream. Stir slowly, and make sure everything is well-mixed and the flour is fully dissolved into the liquid.
5- Let it gently bubble
Raise the heat just enough to encourage a soft boil; not a full-on rolling one. Once it starts to bubble, dial the heat back down and let it simmer uncovered for 10 to 15 minutes, or until the potatoes offer no resistance to a fork.
6- Texture time
Use an immersion blender to blend part of the soup right in the pot; a few pulses will do. You’re aiming for a balance: some creamy body, some potato chunks for bite.
7- Final touches
Scoop the creamy soup into bowls and top with a generous spoonful of crisped mushrooms. Add a handful of shredded cheese, a sprinkle of green onions, or a swirl of sour cream for the perfect finishing touch.
Notes
- Start light on the salt.
Different broths vary in saltiness, so it’s preferable to start with a conservative amount and adjust to taste as the soup cooks. - New to ancho chili powder?
If you haven’t used it before, begin with ¼ teaspoon. Give it a taste before increasing to ½ teaspoon, it adds a subtle smoky depth, but it’s optional based on preference. - For an ultra-creamy texture.
If you prefer a fully smooth soup, you can puree the entire batch. Just be sure to work in small portions, blending about half the pot at a time for safety and consistency. Personally, I like leaving some tender potato chunks for a more rustic bite.
Ingredient Swaps & Substitutions
- Substitute gold potatoes with russet or red potatoes
Gold potatoes give a naturally creamy texture, but russets break down more for a thicker soup, while red potatoes hold their shape better for a chunkier bite.
- Use vegetable broth for a vegetarian version
Simply switch out the chicken broth for vegetable broth to make this dish fully vegetarian without compromising depth of flavor.
- Replace mushrooms with smoked paprika for a meatless twist
Smoked paprika adds a rich smoky depth to the soup. Sautéed mushrooms bring a savory texture. Both, they offer delicious meat-free alternatives.
- Dairy-free alternatives like coconut milk or oat milk
Coconut milk adds richness with a hint of sweetness, while oat milk keeps things neutral and creamy for people who avoid dairy.
Variations & Customizations
- Spicy kick
Toss in some finely chopped jalapeños while the onions cook, or swirl in hot sauce just before serving. It adds a bold twist.
- Cheesy version
For extra comfort, melt in a generous handful of shredded cheddar at the end. It turns the soup into something between a chowder and a cozy cheese dip—rich, smooth, and deeply satisfying.
- Loaded style
Bring on the loaded baked potato magic with a creamy swirl of sour cream, a sprinkle of fresh chives, and a satisfying crunch from golden crispy onions. Each topping adds layers of texture and flavor that take your bowl from simple to very good.
Nutrition & Health Highlights
- Naturally rich in nutrients
Potatoes pack in potassium and fiber, supporting heart health and digestion while still being wonderfully satisfying.
- Simple to make gluten-free
Swap the all-purpose flour with a gluten-free option like rice flour or a 1:1 gluten-free baking blend to accommodate dietary needs.
- Lighter options available
For a lighter option, swap out the cream for whole or low-fat milk. This still delivers a smooth, comforting texture while cutting back on richness.
Pro Tips & Shortcuts
Delivering on the promise of 5 success tips, these simple strategies make your potato soup creamier, cozier, and more foolproof; even if it’s the first time making it.
1- Dice potatoes uniformly for consistent cooking and texture.
Uneven pieces cook at different rates, which can leave you with a mix of mushy and undercooked bites. Aim for uniform cubes around 1 inch for the best result.
2- Never skip the sauté
Cooking the onions and garlic in butter before adding liquids unlocks deep flavor that gives this potato soup recipe its rich, homemade taste.
3- Gradually whisk in flour for a smooth, lump-free base
Sprinkle the flour in slowly, stirring constantly. This steady approach helps it blend seamlessly with the butter and aromatics, preventing clumps and creating a velvety texture without any graininess.
4- Simmer, don’t boil
A hard boil can cause the potatoes to fall apart and the dairy to separate. Maintain a gentle simmer on medium-low heat to let everything cook evenly and the flavors develop beautifully.
5- Partially blend for the perfect balance
For the ideal loaded potato soup texture, blend half the soup and leave the rest chunky. This creates a creamy base while keeping some bite.
These pro moves are simple, but they’re the key to turning a good potato soup into a great one.
Conclusion
A bowl of homemade potato soup is a great comfort dish, offering warmth and coziness. It’s simple, satisfying and can easily be tailored to suit different tastes. If you’re looking for something even more straightforward, be sure to check out my 4 Ingredient Potato Soup: another simple and comforting recipe, for a quick and easy variation. I’d love to hear how you make it your own; share your twists and enjoy!
Creamy Potato Soup
Equipment
- Dutch Oven
- Blender
Ingredients
Bacon Ingredients
- 6 strips bacon uncooked, cut into small pieces
Base Ingredients
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large cloves garlic minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (about 6 large potatoes for 1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder
- ⅔ cup sour cream (160g)
Optional Toppings
- shredded cheddar cheese optional
- chives optional
- additional sour cream optional
- bacon optional
Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender, about 3-5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the ingredients and stir until smooth, using a whisk if needed.
- Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well and bring to a boil.
- Cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Reduce heat to simmer. Remove about half of the soup and puree it in a blender. Return pureed soup to the pot.
- Add sour cream and reserved bacon pieces to the pot. Stir well and let the soup simmer for an additional 15 minutes.
- Top with extra sour cream, bacon, cheddar cheese, and chives if desired.
Notes
People Commonly Ask
Can I freeze potato soup?
Yes, but note that dairy-based soups can change in texture. Cool it fully before freezing, and reheat gently over low heat while stirring.
How do I thicken potato soup?
Mash some of the cooked potatoes directly in the pot or stir in a small amount of cornstarch slurry for extra thickness.
What’s the best potato for soup?
Gold potatoes are best for soup due to their creamy texture and ability to hold their shape. Russets are a good alternative for a thicker, more rustic feel.
Can I make it in a slow cooker?
Yes. Sauté the onions and garlic first, then transfer everything (except dairy) to the slow cooker. Add milk and cream during the last 30 minutes.
Is this soup gluten-free?
Not by default, but it can easily be made gluten-free; just replace the all-purpose flour with a gluten-free alternative like cornstarch or rice flour.