Go Back
creamy potato soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.