Easy Potato Soup Recipe

The aroma of creamy, buttery Easy Potato Soup wafting through your kitchen is the ultimate comfort on chilly evenings. This velvety soup combines tender chunks of potato with a rich, savory broth that warms you from the inside out. There’s something magical about how simple ingredients transform into such a satisfying meal with minimal effort. You’ll learn how to create this hearty Easy Potato Soup with perfect consistency, flavor balance, and clever variations to make it your own signature dish.

Why You’ll Love This Recipe

This Easy Potato Soup strikes the perfect balance between simplicity and satisfaction. Unlike complex soups that require hours of simmering, this recipe comes together in just 30 minutes while delivering restaurant-quality flavor. You’ll appreciate how the creamy base contrasts beautifully with the tender potato chunks, creating a delightful textural experience in every spoonful.

The versatility is another winning feature – it’s equally perfect as a light lunch with crusty bread or a substantial dinner when topped with bacon and cheese. Families particularly love this recipe because it’s both budget-friendly and universally appealing, even to picky eaters. The subtle flavors allow everyone to customize their bowl with their favorite toppings.

Best of all, this potato soup requires just one pot, meaning less cleanup and more time enjoying your cozy meal. The combination of simple ingredients creates something far greater than the sum of its parts – a testament to comfort food at its finest.

Ingredients

For this Easy Potato Soup Recipe, you’ll need:

• 2 tablespoons (28g) butter
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 pounds (900g) russet potatoes, peeled and cut into 1-inch cubes
• 4 cups (950ml) chicken broth (vegetable broth works too)
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme

The russet potatoes are crucial for this soup because their high starch content helps create that velvety texture. If you prefer a chunkier potato soup, Yukon Golds hold their shape better while still providing creaminess. The combination of milk and heavy cream delivers the perfect richness without making the soup too heavy.

Pro Tips

Master the Roux: For the silkiest Easy Potato Soup, create a proper roux with the butter and flour. Cook them together for at least one minute before adding liquids. This eliminates the raw flour taste and prevents lumps from forming in your soup. Whisk constantly during this process for best results.

Perfect Potato Texture: Cut your potatoes into uniform sizes (about 1-inch cubes) so they cook evenly. For an interesting textural contrast, reserve about 1 cup of cooked potato chunks before blending, then stir them back into the finished soup. This gives you both creaminess and delightful potato pieces in each spoonful.

Layering Flavors: Build depth by sautéing the onions until translucent before adding garlic. Cook the garlic just until fragrant (about 30 seconds) to avoid bitterness. For an extra dimension of flavor, add a parmesan rind while the soup simmers, removing it before serving. This imparts a subtle umami quality that elevates the entire dish without overpowering the delicate potato flavor.

Instructions

Step 1: Prepare the Base
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Stir occasionally to prevent browning. Add the minced garlic and cook for another 30 seconds until fragrant. The aroma will tell you when it’s ready – don’t let the garlic brown or it’ll become bitter.

Step 2: Create the Thickening Agent
Sprinkle the flour over the onion-garlic mixture and stir constantly for 1-2 minutes. This creates a roux that will give your Easy Potato Soup its velvety texture. The mixture should look like a thick paste and smell slightly nutty when it’s ready to proceed.

Step 3: Add Liquids and Potatoes
Gradually whisk in the chicken broth, ensuring no lumps form. Add the cubed potatoes, salt, pepper, and thyme. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Blend and Finish
For a partially blended texture, remove about 2 cups of the soup (including potatoes) and set aside. Use an immersion blender to puree the remaining soup until smooth, or transfer in batches to a regular blender. Return the reserved potato chunks to the pot. Stir in the milk and cream, heating gently until warmed through. Taste and adjust seasonings as needed.

Step 5: Serve and Garnish
Ladle your Easy Potato Soup into bowls while hot. Garnish with your preferred toppings such as shredded cheddar cheese, crispy bacon bits, chopped green onions, or a dollop of sour cream. Serve immediately with crusty bread for dipping.

Variations

Loaded Baked Potato Soup: Transform your basic Easy Potato Soup into a loaded version by adding 1 cup of shredded cheddar cheese during the final heating stage. Top each serving with crispy bacon bits, a dollop of sour cream, and sliced green onions for that classic loaded baked potato experience. This hearty variation works perfectly for game days or when you need something more substantial.

Vegetable-Packed Potato Soup: For a nutritious twist, add 1 cup diced carrots and 1 cup diced celery along with the onions at the beginning. This vegetable-forward homemade potato soup adds color, flavor, and nutrients without compromising the comforting quality. Finish with fresh herbs like parsley or dill for brightness.

Dairy-Free Potato Soup: Create a delicious dairy-free version by replacing the butter with olive oil, and substituting the milk and cream with unsweetened almond milk and full-fat coconut milk. The coconut milk adds richness without a pronounced coconut flavor. This variation maintains the creamy texture while accommodating dairy allergies or vegan diets.

Storage and Serving

This Easy Potato Soup stores beautifully in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and improve overnight! When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of milk if needed to restore the original consistency.

For freezing, cool the soup completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing, but a good stir while reheating will help recombine any separated elements.

Serve this potato soup as a complete meal with a side of crusty artisan bread and a simple green salad dressed with vinaigrette. For an elegant presentation, serve in bread bowls with a sprinkle of fresh chives. This soup also pairs wonderfully with grilled cheese sandwiches for the ultimate comfort food combination that both children and adults will love.

FAQs

Can I make this Easy Potato Soup in a slow cooker?
Yes! Add all ingredients except milk, cream, and flour to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. In the last 30 minutes, create a slurry with the flour and milk, then add to the soup along with the cream.

Why is my potato soup gritty?
Grittiness usually occurs when the potatoes are overblended, releasing too much starch. Avoid this by not overprocessing the soup and using the right potatoes. Russets can get gritty if overblended, so pulse carefully or leave some chunks for texture.

Can I use chicken bouillon instead of broth?
Absolutely! Dissolve 4 teaspoons of bouillon in 4 cups of hot water. This substitution works well and often provides more intense flavor. Just watch the salt content as bouillon tends to be saltier.

How can I make my potato soup thicker?
To thicken your soup, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup until it reaches your desired consistency. Alternatively, mash more of the potatoes for natural thickening.

Is this soup gluten-free?
Not as written, but you can easily make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch (use half the amount). Ensure your broth is also certified gluten-free.

Print