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A bowl of Creamy Potato Soup is shown as the featured image, highlighting its smooth texture and inviting appearance.

CREAMY POTATO SOUP BEST EVER

This Creamy Potato Soup recipe promises ultimate comfort in a bowl. It's easy to make and focuses on using the right potatoes and a perfect balance of flavors to achieve a luxuriously creamy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold or Russet potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Salt and pepper to taste
  • Optional toppings: Cooked bacon, shredded cheddar cheese, chopped green onions, sour cream

Equipment

  • Large pot or Dutch oven
  • measuring cups and spoons
  • cutting board
  • knife
  • Immersion blender or regular blender
  • Ladle

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
  3. Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux.
  4. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  5. Add the diced potatoes and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Blend the soup using an immersion blender until the soup reaches your desired consistency. Alternatively, use a regular blender, filling the jar only halfway full with hot soup and venting the lid to prevent pressure buildup. Blend in batches until smooth, and then return the blended soup to the pot.
  7. Stir in the milk, heavy cream, and sour cream. Heat gently over low heat until warmed through. Do not boil.
  8. Season with salt and pepper to taste. Add any other seasonings you like, such as a pinch of nutmeg.
  9. Ladle the Creamy Potato Soup into bowls and garnish with your favorite toppings like cooked bacon, shredded cheddar cheese, chopped green onions, and sour cream.

Notes

Use high-quality broth for the best flavor. Don't overcook the potatoes. Adjust the thickness with broth, milk, or a cornstarch slurry. For a kick, add red pepper flakes or hot sauce. Substitute vegetable broth for a vegetarian option. The soup can be made ahead and stored in the refrigerator for up to 3 days. It can also be frozen, but the texture may change slightly. To prevent curdling, heat the soup gently over low heat and don't let it boil.