Let’s be honest, friends. Some days you need a bowl of something that feels like a hug from the inside out. This Creamy Potato Soup is exactly that. It’s my go-to for chilly nights, for when I’ve had a ‘day,’ or when I just need something deeply comforting that doesn’t require a trip to a fancy grocery store. I think we all have those staple Potato Recipes Dinner that we turn to again and again. For me, this is the queen of Potato Meals. It’s cozy, filling, and endlessly adaptable. I’ve been making it for years—it’s seen me through college finals, potlucks with friends, and more quiet evenings than I can count. While this particular version has meat and dairy, the basic soup base is a fantastic canvas. I’ll give you some easy swaps in the notes for Healthy potato recipes or even Vegan Potato Recipes. Honestly, the humble spud is the world’s most forgiving ingredient, and I have a whole list of Potato Ideas for you. From this hearty soup to crispy Potato Snacks, it’s a true kitchen hero. This recipe is all about ease and comfort. No fuss, just a pot of pure, creamy goodness ready in under an hour.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Potato Soup Recipe
- 3) Ingredients for Creamy Potato Soup
- 4) How to Make Creamy Potato Soup
- 5) Tips for Making Creamy Potato Soup
- 6) Making Creamy Potato Soup Ahead of Time
- 7) Storing Leftover Creamy Potato Soup
- 8) Try these Main Course, Soup next!
- 9) My Ultimate Creamy Potato Soup (a hug in a bowl)
- 10) Nutrition
1) Key Takeaways
- This is the ultimate comfort food that feels like a hug from the inside.
- You only need one pot and pantry staples to make this creamy soup.
- The recipe is incredibly flexible—make it with meat, vegetarian, or vegan.
- Leftovers taste even better the next day, making it perfect for meal prep.
2) Easy Creamy Potato Soup Recipe
Let’s talk comfort food. This Creamy Potato Soup recipe is my absolute go-to for chasing away chills or just dealing with a rough day. It’s the kind of meal that makes your whole house smell amazing and fills you up with warmth. Honestly, it’s one of the best Potato Recipes Dinner I know for feeding a hungry family without a ton of fuss.
What makes it so easy? For starters, it’s a one-pot wonder. You build all the flavor right in your Dutch oven, from browning the beef (if you’re using it) to simmering the potatoes. No juggling multiple pans, no crazy techniques. It’s straightforward cooking that delivers big, creamy results. If you’re looking for Potato Meals that are both satisfying and simple, this is it.
And don’t let the “creamy” part intimidate you. We’re not talking about a fussy sauce here. We use a simple roux—just butter, flour, and milk—to create that luxurious, velvety texture. It’s a classic technique that works every single time. The end result is a rich, thick potato soup that’s packed with flavor and begging for your favorite toppings.
3) Ingredients for Creamy Potato Soup
Gathering your ingredients is half the battle, right? For this cozy potato soup, you likely have most of this in your kitchen already. The beauty of a good soup is how it transforms simple things into something magical.
Potatoes: I’m a fan of good old russets for this. They break down a little as they cook, which naturally helps thicken the soup and gives it that classic, hearty texture. Yukon Golds are a great second choice—they’re a bit waxier and hold their shape well. You really can’t go wrong.
Broth: This is your flavor backbone. I usually grab chicken broth for its depth, but vegetable broth makes a fantastic vegetarian version. If you’re using a low-sodium broth, just be prepared to season a bit more aggressively at the end. Your soup will only taste as good as the liquid you start with.
The Creamy Trio (Butter, Flour, Milk): This is our magic trick. The butter and flour cook together into a roux, which thickens the soup beautifully. Then we stir in milk for creaminess. Whole milk gives the richest result, but 2% works in a pinch. For a lighter take, you could even use half broth and half milk.
Cheese & Toppings: Sharp cheddar melts like a dream into our Creamy Potato Soup, but don’t stop there. A dollop of sour cream, some crispy bacon bits, and a handful of fresh chives turn this from a simple soup into a full-blown meal. The toppings are where you get to play and make it your own.
4) How to Make Creamy Potato Soup
Alright, let’s get this pot of comfort started. I promise it’s easier than it looks. Just follow these steps and you’ll have a steaming bowl of creamy soup in under an hour.
Step 1: Brown the Beef (If Using). If you’re adding ground beef, start by browning it in your large soup pot over medium-high heat. Break it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease and set the beef aside on a plate. We’ll come back to it. Don’t wash the pot—those little browned bits are flavor gold!
Step 2: Cook the Aromatics. In the same pot, melt your butter over medium heat. Toss in the chopped onion and let it cook until it’s soft and see-through, about 5 to 7 minutes. Stir in the minced garlic and cook for just another minute until you can smell it. Your kitchen should already be smelling incredible.
Step 3: Make the Roux. Sprinkle the flour all over the cooked onions and butter. Now, stir it constantly for about two minutes. This cooks out the raw flour taste. It’ll look like a thick, pasty mixture. That’s exactly what you want. This roux is the secret to our thick and creamy potato soup.
Step 4: Build the Soup Base. Slowly pour in your warm milk while you whisk like crazy. It might look lumpy at first, but keep going—it will smooth out into a lovely, thick sauce. Now, add your broth, all those diced potatoes, the thyme, the bay leaf, and a good pinch of salt and pepper. Give it a stir and bring the whole thing to a gentle simmer.
Step 5: Simmer Until Tender. Once it’s simmering, reduce the heat to medium-low, cover the pot, and let it bubble away for 15 to 20 minutes. You’re waiting for the potatoes to become fork-tender. Give it an occasional stir so nothing sticks to the bottom. This is a good time to grate your cheese or cook some bacon for toppings.
Step 6: Bring It All Together. When the potatoes are soft, turn the heat to low. If you like some chunks, you can use a potato masher right in the pot to break a few up. For a smoother texture, use an immersion blender for just a few pulses—don’t puree it completely! We want body. Now, stir in the cooked beef, the shredded cheese, and the sour cream. Keep stirring over low heat until the cheese melts and everything is beautifully combined.
Step 7: Serve and Enjoy! Fish out that bay leaf (no one wants that surprise!). Ladle the hot, creamy soup into bowls. Now, the fun part: load it up with crispy bacon, fresh green onions, extra cheese, or whatever makes you happy. Serve it immediately with some crusty bread on the side for the ultimate dunking experience.
5) Tips for Making Creamy Potato Soup
Even the simplest recipes have little tricks that make a big difference. After making this creamy soup more times than I can count, here’s what I’ve learned to guarantee a perfect pot every single time.
First, don’t skip salting your soup in stages. Season your raw onions with a pinch of salt as they cook. Be generous with salt and pepper when you add the broth and potatoes. And always, always do a final taste test right before serving. Potatoes and dairy can mute flavors, so you’ll almost certainly need another pinch of salt at the end. It wakes the whole soup up.
Second, manage your heat. When you’re making the roux, keep the heat at a steady medium. You want to cook the flour without browning the butter. When you add the milk, have it warmed up slightly—adding cold milk to a hot roux can sometimes make it harder to blend smoothly. And when the soup is simmering, keep it at a gentle bubble, not a rolling boil, so the potatoes cook evenly without falling apart.
Finally, embrace the customization. This recipe is a fantastic canvas. Want it thicker? Mash more potatoes. Want it thinner? Add a splash more broth. Out of cheddar? Try gouda or pepper jack. For those looking for Healthy potato recipes or even Vegan Potato Recipes, the notes below have you covered. The best part of cooking at home is making the food exactly how you like it.
6) Making Creamy Potato Soup Ahead of Time
Let’s be real, sometimes the best cooking happens when you’re not in a rush. This potato soup is a fantastic candidate for making ahead, and honestly, I think the flavors get even better after sitting overnight.
If you want to prep it a day in advance, you have two great options. You can cook the soup completely, let it cool, and store it in the fridge. The potatoes will continue to absorb the broth, so it will thicken up quite a bit. When you reheat it, just add a little extra broth or milk to get it back to your perfect creamy consistency.
My other favorite method is a partial prep. You can chop all your onions, peel and dice the potatoes (keep them submerged in water so they don’t brown), and measure out your dry ingredients the night before. Store everything in separate containers in the fridge. When you’re ready to cook, you’ve already done the tedious part, and dinner comes together in about 30 minutes flat. It’s a game-changer for busy weeknights.
One last heads-up: if you’re adding dairy like sour cream or extra cheese, it’s best to stir those in when you reheat the soup, not during the initial make-ahead phase. This keeps the texture perfect and prevents any potential separation. Your future self will thank you for this pot of ready-to-go comfort.
7) Storing Leftover Creamy Potato Soup
Got leftovers? Lucky you. This soup stores and reheats like a dream, which makes it one of my top picks for weekly meal prep. A single batch usually gives me lunch for a couple of days, and I never get tired of it.
Let the soup cool completely before you transfer it to storage containers. I’m a big fan of using glass containers with tight-sealing lids. Pop it in the fridge, and it will stay fresh and delicious for 3 to 4 days. You’ll notice it thickens as it chills—that’s totally normal and just the starch from the potatoes doing its thing.
Reheating is easy. The microwave works fine if you stir it every minute or so. My preferred method is on the stovetop over low to medium heat. Add a splash of broth, milk, or even water to loosen it up to your desired consistency. Stir it frequently to prevent sticking and to help it heat evenly. Avoid boiling it vigorously, as high heat can sometimes cause the dairy to separate.
Can you freeze it? You can, but with a caveat. Soups with a lot of dairy and potatoes can sometimes get a grainy texture after freezing and thawing. If you do freeze it, expect the texture to change a bit. It will still taste great, but it might not be as velvety smooth. For the best quality, I recommend enjoying it within a few days from the fridge.
8) Try these Main Course, Soup next!
9) My Ultimate Creamy Potato Soup (a hug in a bowl)
Creamy Potato Soup That Tastes Like a Hug
Ingredients
The Soup Base
- 4-5 medium russet potatoes (about 2 lbs), peeled and diced into 1/2-inch chunks
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups (32 oz) chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste (be generous!)
For the Rich & Creamy Part
- 1 lb lean ground beef (optional, see notes!)
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups whole milk, warmed a bit
- 2 cups shredded sharp cheddar cheese, plus more for topping
- 1/2 cup sour cream or plain Greek yogurt
- A few dashes of hot sauce (trust me on this)
For Serving (The Fun Stuff)
- Cooked and crumbled bacon
- Sliced green onions or chives
- Extra shredded cheese
- A dollop of sour cream
- Buttery crackers or crusty bread on the side (non-negotiable in my house)
Instructions
Get the Party Started
- In a large soup pot or Dutch oven, brown the ground beef over medium-high heat if you’re using it. Crumble it as it cooks. Once cooked, drain off any excess fat and set the beef aside on a plate. Don’t wash the pot—we’re building flavor!
Build Your Flavor Foundation
- In the same pot, add the butter and let it melt over medium heat. Toss in the chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. It should smell amazing right about now.
Make the Roux (Don’t Panic)
- Sprinkle the flour over the onions and butter. Stir it constantly for about 2 minutes. This cooks out the raw flour taste and creates a roux, which is just a fancy word for our soup’s thickener. It’ll look like a pasty mess. That’s perfect.
Simmer the Spuds
- Slowly pour in the warm milk while whisking constantly. It will look lumpy at first, but keep whisking! It will smooth out into a lovely, thick sauce. Now, add the broth, diced potatoes, thyme, bay leaf, and a good pinch of salt and pepper. Bring it to a simmer.
The Waiting Game (The Hardest Part)
- Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir it occasionally so nothing sticks. Go set the table or pour a drink.
Bring It All Together
- Once the potatoes are soft, turn the heat down to low. If you like a chunkier soup, you can mash some of the potatoes right in the pot with a potato masher. For a smoother soup, use an immersion blender for a few pulses—but don’t puree it completely! We want texture.
The Grand Finale
- Stir in the cooked beef (if using), the shredded cheddar, sour cream, and a few dashes of hot sauce. Keep stirring over low heat until the cheese is melted and everything is beautifully combined. Taste it! This is where you adjust the salt and pepper. I always add more pepper.
Serve It Up
- Fish out that bay leaf (no one wants to find that surprise!). Ladle the hot, creamy soup into bowls. Pile on the bacon, green onions, extra cheese, or whatever toppings make you happy. Serve immediately with that crusty bread for dipping. Enjoy the comfort!
10) Nutrition
Serving Size: 1 bowl (approx. 1.5 cups), Calories: 480, Total Fat: 28g, Saturated Fat: 14g, Cholesterol: 85mg, Sodium: 820mg, Total Carbohydrates: 35g, Dietary Fiber: 3g, Sugars: 7g, Protein: 24g
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