When I can’t deal with the cold weather anymore, my go-to is hot and wholesome comfort food, and one of them iscreamy potato soup. It’s rich, velvety, and perfect to get comfortable on a chilly winter evening.
This homemade potato soup is so easy to make that you can even squeeze in time to make it on busy weeknights. You can also enjoy it for lunch, too, because it’s a one-pot soup recipe that doesn’t need much meal prep.
The best thing about this velvety potato soup is that you can make it in under 30 minutes, and it only requires simple pantry ingredients like potatoes, carrots, celery, onions, garlic, milk, cream, etc.
It’s not only perfect on a cold day, but it is also the kind of comfort food you will love if you are feeling under the weather.
Why You’ll Love This Creamy Potato Soup
- Nothing is as comfortable as an old-fashioned creamy, loaded potato soup, especially when you have a cold or the weather is chilly. This creamy comfort food warms you up in ways you would appreciate the most.
- When you crave such a comfort food, you don’t need hours of prep time or crazy ingredients. The creamy soup ingredients are simple, to say the least. You are most likely to have all the right ingredients at home anyway.
- And you don’t even need a lot of dishes to make it because you can cook it in one single pot. You just need to chop up all your veggies and add them to the pot.
- The best thing about this soup is that the potato soup base is very versatile. You can add almost anything you want to make it taste exactly how you like.
- If you are looking for a healthier version, just add all the veggies you want. And if you want a cheesy guilty pleasure, add as much cheese as you need. Whatever you experiment with, as long as you keep the base the same, you will love the results.
Ingredients For Creamy Potato Soup Recipe
- Butter: You can start with butter to fry your veggies like onions, carrots, or celery(if you use them).
- Onions: Fresh onions will make the soup taste even better and add a sweet flavor to it.
- Garlic: A few cloves of garlic will give your soup the best flavor. It will make for a savory potato soup.
- Carrots: You can go for all kinds of vegetables, but I like adding carrots to mine as they are always available in my kitchen.
- All-Purpose Flour: Using all-purpose flour will help thicken the soup and get that creamy, velvety texture.
- Yukon Gold Potatoes: Fresh Yukon gold potatoes are the best kind to use for this recipe, but you can use any other type of potatoes, like russet, red, or white, if you don’t have these.
- Vegetable Stock: You can also use chicken stock, but I like to keep it vegetarian for the most part.
- Milk & Heavy Cream: This will help with the creamy texture you want in your soup.
- Seasonings: You need to season your soup with salt and black pepper, which will give your hot soup the right amount of spiciness.
- Sour Cream: Adding sour cream will give the soup a creamy, tangy, and rich flavor that you can’t get enough of.
- Topping: Top your soup with cheddar cheese, parsley, and chili flakes, or mix them in if you prefer—though I like them best as a garnish.
How To Make This Easy Potato Soup
- Heat a large pot over medium-high heat and add butter, then add onions and fry them in the butter until they’re translucent.
- Now, add minced garlic and chopped carrots, and cook while stirring for about 5 to 6 minutes, then add flour and fry for 30 seconds.
- Now, add the chopped Yukon gold potatoes to the sauteed veggies and stir well to combine.
- Pour in the vegetable stock, milk, and heavy cream into the pot. Season with salt and black pepper and bring it to a boil.
- Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the potatoes are fork-tender.
- Take a hand blender to the pot and blend everything carefully until it turns into a smooth puree. Stir in the sour cream and mix until it’s fully combined.
- Remove the pan from the stove and garnish the soup with some cheddar cheese, sour cream, parsley, and chilli flakes.
- Serve the delicious and easy potato soup with rustic bread, light salads, or croutons, and enjoy!
Tips for Perfect Creamy Potato Soup
- Diced potatoes into small pieces, make sure you cut them all the same size. This is necessary so your potatoes cook evenly at the same time, and it will blend nicely.
- I usually use a hand blender and puree the soup right in the pot instead of taking it out and putting it back in to cook for longer. You can also use a regular blender to blend the soup.
- If you want your entire soup to be smooth and creamy, blend it all the way through. But if you want chunky pieces, you have to blend half of it.
- Adjust the salt and pepper to your taste. You can also use any other kind of seasoning you like. If you want your soup to be a bit spicier, you can add some cayenne pepper.
Variations & Add-Ins
- Veggies: If you want a healthier version, you can always add more vegetables like peas, celery, broccoli, cauliflower, etc.
- Protein: You can add protein to your creamy soup by adding a little bacon, sausage, or shredded or diced cooked chicken. You can also add it as a topping.
- Oil: If you are worried about butter, you can always swap it with oil, like vegetable oil or olive oil.
- Cheese: If you want to make the soup creamier and cheesier, you can add some cheese to the soup base. I usually use cheddar cheese as a topping.
- Toppings: You can add anything you want as a topping, like shredded cheese, bacon bits, chopped chives, parsley, sour cream, hot sauces, black beans, red onion, etc.
Storage, Freezing & Reheating
Storage:
If you have some leftover creamy potato soup, you can always put it in the fridge for up to 5 days and eat it without it getting bad. Just make sure you use an airtight container to keep it as fresh as possible.
Freezing:
You can easily freeze the potato soup if you want to eat it later. You need to let the soup cool down thoroughly before putting it in the freezer, and make sure you transfer it into a freezer-safe airtight container. This way, you can freeze your soup for up to 3 months.
Reheating:
When you want to serve your frozen potato soup, you need to thaw it in the refrigerator overnight. Or you could thaw it at room temperature. Then, you can reheat it in the microwave before serving. You can also reheat it on the stovetop on low heat.
Creamy Potato Soup- – Rich, Velvety & Easy
Ingredients
- 3 tbsp / 42 g Butter
- 1 medium-sized / 110 g Onion
- 4 cloves / 12 g Garlic
- 2 medium-sized / 122 g Carrots
- 1 kg / 1,000 g Yukon Gold potatoes
- ¼ cup / 32 g All Purpose Flour
- 1 tsp / 6 g Salt
- ¾ tsp / 1.5 g Black Pepper
- 3 cups / 710 ml Vegetable Stock or chicken broth / stock
- 1 cup / 237 ml Milk
- 1 cup / 237 ml Heavy Cream
- ½ cup / 115 g Sour Cream
For topping:
- parsley
- cheddar cheese (or parmesan cheese)
- Sour Cream
- Chilli flakes
Instructions
Sauté onion, Garlic, Carrots, and flour
- Heat a large pot over medium-high heat and add butter, and melt it.
- Add medium-sized chopped onions and fry them in the butter until they’re translucent.
- Now, add minced garlic and chopped carrots, and cook while stirring for about 5 to 6 minutes.
- Add the all-purpose flour and fry everything for 30 more seconds.
Add Potatoes, Milk, and Heavy Cream
- Now, add the chopped Yukon gold potatoes to the sauteed veggies and stir well to combine.
- Pour in the vegetable stock, milk, and heavy cream into the pot.
Add Seasonings and Simmer
- Add salt and black pepper, then stir well, and bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and let it cook for 15-20 minutes until the potatoes are fork-tender.
Blend The Soup, Serve, and Enjoy!
- Take a hand blender to the pot and blend everything carefully until it turns into a smooth puree.
- Stir in the sour cream and mix until it’s fully combined.
- Remove the pan from the stove and garnish the soup with some cheddar cheese, sour cream, parsley, and chilli flakes.
- Serve the delicious and easy potato soup with rustic bread, light salads, or croutons, and enjoy!
Video
Notes
- The kind of potatoes you use can have a big impact on the taste of your soup. I recommend using Yukon gold potatoes, but you can also use Russet potatoes and Idaho potatoes. But if you want your soup chunky, you can use red potatoes, fingerling potatoes, or new potatoes.
- You can use vegetable stock, chicken broth, or stock in your potato soup.
- If you want your soup to be creamy, you should use heavy cream. But for chunkier potato soup, you can use milk or half-and-half.
Recipe FAQs
What should I serve with this easy potato soup?
You can serve this potato soup with garlic bread, a crusty baguette, salads, bacon, sour cream, etc.
How to make sure the soup is not bland?
If you want to make sure that the soup is not bland, you can garnish it with different toppings, like cheddar cheese, parsley, sour cream, bacon, green onions, etc.
Is the one-pot potato soup gluten-free?
No. As the potato soup is made with all-purpose flour, it is not gluten-free. But you can use cornstarch as a flour alternative to make it gluten-free.
Can I make the soup chunky instead of creamy?
Absolutely! To make chunky potato soup, blend only half of the potatoes. You can use a potato masher or an immersion blender to mash half of the potatoes, then stir them back into the soup for a perfect mix of creamy and chunky.
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