Creamy Potato Soup Recipe! Comforting, Rich & Easy in 45 Minutes

There are few dishes as timeless and soul-soothing as creamy potato soup. It’s the kind of meal that feels like a warm blanket on a cold day simple, nourishing, and deeply satisfying. Whether you grew up enjoying a steaming bowl after school or discovered it later as a go-to comfort dinner, creamy potato soup has a way of bringing people together around the table.

This version balances old-fashioned coziness with modern technique. We’re building flavor slowly with aromatics, tender potatoes, and just the right amount of cream to create a luxurious texture without heaviness. The result is a silky, spoonable soup that tastes indulgent yet wholesome perfect for weeknights, lazy Sundays, or make-ahead lunches.

Why This Creamy Potato Soup Works

The secret to unforgettable creamy potato soup lies in restraint. Instead of drowning the potatoes in cream, we rely on their natural starches to thicken the soup. A portion is gently blended, creating body and silkiness while keeping the flavor clean and potato-forward.

Creamy Potato Soup Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~320 per serving

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh chives or parsley, for garnish

Instructions

1. In a large pot over medium heat, melt the butter with the olive oil.
2. Add the diced onion and cook for 5–6 minutes until soft and translucent.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the cubed potatoes, broth, salt, and pepper. Bring to a gentle boil.
5. Reduce heat and simmer for 18–22 minutes, or until potatoes are fork-tender.
6. Using an immersion blender, blend about half the soup until creamy.
7. Stir in the heavy cream and smoked paprika, if using.
8. Simmer for 5 more minutes, adjust seasoning, and serve hot.

Substitutions & Dietary Swaps

• Dairy-Free: Use full-fat coconut milk or cashew cream.
• Vegan: Swap butter for olive oil and use vegetable broth.
• Lower Calorie: Replace cream with evaporated milk.
• Extra Protein: Add white beans before blending.

Chef’s Pro Tips

• Use Yukon Gold potatoes for the creamiest texture.
• Don’t over-blend some chunks add character.
• Warm the cream before adding to prevent splitting.

Make Ahead, Storage & Reheating

Creamy potato soup stores beautifully. Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring often. Add a splash of broth or milk if it thickens too much.

Troubleshooting & Common Mistakes

• Too Thick: Add warm broth gradually.
• Too Thin: Blend more potatoes or simmer uncovered.
• Bland Flavor: Potatoes need salt for taste and adjust.

Flavor Pairings & Serving Suggestions

Serve creamy potato soup with crusty Moroccan bread . It also pairs beautifully with a simple green salad or a grilled cheese sandwich.

Creamy Potato Soup

This creamy potato soup is rich, comforting, and easy to make with simple pantry ingredients. Partially blended for a silky texture, it’s the coziest bowl for weeknights or meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 yellow onion medium, finely diced
• 2 cloves garlic minced
• 2 lb Yukon Gold potatoes peeled and cubed
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper freshly ground
• 1 cup heavy cream
• 1/2 tsp smoked paprika optional

To Serve

• fresh chives or parsley for garnish

Equipment

• Large Pot or Dutch Oven
• Cutting Board
• Chef’s Knife
• Measuring Cups & Spoons
• Wooden spoon
• Immersion Blender (or Countertop Blender)

Method

 

1. In a large pot over medium heat, melt the butter with the olive oil.
2. Add the diced onion and cook for 5–6 minutes until soft and translucent.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the cubed potatoes, broth, salt, and pepper. Bring to a gentle boil.
5. Reduce heat and simmer for 18–22 minutes, or until the potatoes are fork-tender.
6. Using an immersion blender, blend about half the soup until creamy (leave some chunks for texture).
7. Stir in the heavy cream and smoked paprika (if using). Simmer gently for 5 minutes.
8. Taste and adjust seasoning. Ladle into bowls and garnish with chives or parsley.

Notes

For an extra-cozy finish, top with shredded cheddar, crispy bacon, or croutons. If the soup thickens too much after chilling, loosen it with a splash of broth or milk while reheating.

Frequently Asked Questions

Can I freeze creamy potato soup?

Yes, though dairy-based soups may change texture slightly. Stir well when reheating.

What potatoes are best?

Yukon Golds are ideal, but Russets work too.

Can I make it chunky?

Absolutely! skip blending or blend only a small portion.

Is this soup gluten-free?

Yes, as written it contains no gluten.

Can I add cheese?

Yes, shredded cheddar or Parmesan melts in beautifully.

Conclusion

This creamy potato soup is proof that humble ingredients can create extraordinary comfort. Rich without being heavy, simple yet deeply flavorful, it’s a recipe you’ll return to again and again. Try it once, and it just might become your signature soup.

For more information on safe potato storage and preparation, visit USDA.gov.