This creamy potato soup is like a warm hug in a bowl! Made with soft potatoes, butter, and cream, it’s rich and comforting, perfect for chilly days.
I love adding a sprinkle of cheese on top before serving. It melts right in and makes it extra tasty. Plus, it’s super easy to whip up—just blend, heat, and enjoy!
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes. They give the soup a creamy texture. If you’re looking for a lower-carb option, cauliflower can be a great substitute!
Broth: Chicken broth adds extra flavor, but if you’re vegetarian or vegan, stick to vegetable broth. It’s tasty and works perfectly in this recipe.
Cream: Heavy cream makes this soup really rich and smooth. If you want a lighter version, you can use half-and-half or even a non-dairy milk, but the texture might be a little different.
Cheese: Cheddar is a classic choice, but feel free to experiment! Gruyère or Monterey Jack can also add a lovely flavor. For dairy-free, try nutritional yeast for a cheesy taste.
How Do I Get My Soup Creamy Without Overdoing It?
To achieve that perfect creamy consistency, the key is in blending! After cooking the potatoes with broth and other ingredients, use an immersion blender. It helps create that velvety texture.
- Blend until smooth but leave some chunks for extra texture, if desired.
- Remember to add the cream and cheese after blending to keep everything fluffy and delicious!
Don’t rush this part—mix until it’s just right for your taste!
How to Make Creamy Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
- 1/2 cup shredded cheddar cheese (plus extra for garnish)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh chives (for garnish)
- Optional: a pinch of smoked paprika or bacon bits for garnish
How Much Time Will You Need?
This creamy potato soup takes about 10 minutes to prepare and 30 minutes to cook, totaling around 40 minutes. It’s a quick, warm dish you can whip up in no time!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. When the butter is bubbly, add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion is translucent and fragrant, filling your kitchen with a delightful aroma!
2. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring continuously for 1-2 minutes. This creates a roux, which is essential for thickening your soup, so keep stirring until it’s well combined.
3. Add Broth and Potatoes:
Slowly pour in the chicken or vegetable broth while whisking to avoid any lumps. Add the diced potatoes to the pot and turn up the heat to bring everything to a boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup:
After the potatoes have softened, use an immersion blender to blend the soup until smooth and creamy. If you prefer some texture, you can leave a few small chunks, just don’t overdo it!
5. Stir in Cream and Cheese:
Now it’s time to add the heavy cream and shredded cheddar cheese! Stir everything together until the cheese is melted and well combined for a deliciously creamy finish.
6. Season and Heat:
Season your soup with salt and black pepper to taste. Allow it to heat through for an additional 5 minutes, but avoid boiling it again.
7. Serve and Garnish:
Serve the soup hot in bowls, topped with extra shredded cheddar cheese, chopped chives, and a sprinkle of smoked paprika or bacon bits if you like. Enjoy your comforting, creamy potato soup!
Can I Use Different Types of Potatoes?
Yes! While Russet and Yukon Gold potatoes are preferred for their creamy texture, you can also use white or red potatoes. Just keep in mind that different types may yield varying textures.
Is There a Vegetarian Option for This Recipe?
Absolutely! Simply use vegetable broth instead of chicken broth and omit any bacon bits for garnish. The soup will still be full of flavor and deliciously creamy!
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can add a little more flour during the roux step or blend in some additional potatoes until you reach your desired consistency. Another option is to mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) as it simmers.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave until heated through. If it thickens too much in the fridge, add a splash of broth or cream to loosen it up before serving.