Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds russet or Yukon gold potatoes, peeled and diced; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 tablespoons butter; 1 tablespoon olive oil; 4–5 cups chicken broth (enough to cover potatoes); 1 cup heavy cream or whole milk; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 cup shredded cheddar cheese (optional); 2 tablespoons chopped green onions (optional)

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I make this Creamy Potato Soup when I want something warm, comforting, and deeply satisfying. It is smooth, rich, and filled with tender potatoes in a velvety broth that feels cozy with every spoonful.

Why You’ll Love This Recipe

I love how simple ingredients come together to create such a comforting dish. The potatoes become soft and creamy, while the onions and garlic add depth of flavor. I also appreciate how easy it is to customize with different toppings or extra ingredients depending on what I have on hand. Creamy Potato Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

russet or Yukon gold potatoes, peeled and diced
yellow onion, diced
garlic cloves, minced
butter
olive oil
chicken broth
heavy cream or milk
salt
black pepper
dried thyme
shredded cheddar cheese (optional)
chopped green onions (optional)

Directions

I heat butter and olive oil in a large pot over medium heat.
I add the diced onion and cook until soft and translucent.
I stir in the minced garlic and cook briefly until fragrant.
I add the diced potatoes and pour in enough chicken broth to cover them.
I season with salt, black pepper, and dried thyme.
I bring the soup to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the potatoes are very tender.
I use an immersion blender to blend part or all of the soup, depending on how smooth I want it.
I stir in heavy cream or milk and adjust seasoning to taste.
I serve the soup warm, topping it with shredded cheddar and chopped green onions if I like.

Servings and timing

I usually get about 6 servings from this recipe.

Preparation time: about 15 minutes
Cooking time: 25–30 minutes
Total time: approximately 40–45 minutes

Variations

When I want a thicker soup, I mash more of the potatoes instead of fully blending them. I also enjoy stirring in sautéed mushrooms or adding a pinch of smoked paprika for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or milk to loosen it. I can also microwave individual portions in short intervals, stirring between each one. Creamy Potato Soup

FAQs

What type of potatoes work best?

I like using russet potatoes for a creamier texture, but Yukon gold also works well for a slightly buttery flavor.

Can I make this soup ahead of time?

I often prepare it in advance because the flavors deepen as it sits.

Can I freeze creamy potato soup?

I can freeze it, but the texture may change slightly due to the dairy. I reheat it gently and stir well to restore creaminess.

How can I make it thicker?

I blend more of the soup or let it simmer uncovered a bit longer to reduce the liquid.

Can I make this recipe vegetarian?

I simply substitute vegetable broth for chicken broth to keep it vegetarian.

Conclusion

I find this Creamy Potato Soup to be one of the most comforting meals I can make with simple ingredients. Its smooth texture and rich flavor make it a dependable favorite whenever I want something warm and satisfying.