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This creamy and easy potato soup is the ultimate comfort meal for a cool day. This recipe uses simple and affordable ingredients that turn into creamy goodness.
Top this soup with chopped bacon, cheddar cheese, sour cream, and green onions for the best experience. You can make this even more delicious by adding these toppings to the soup while it's cooking.
This soup comes together in one pot! It is savory and creamy and goes great with our soft brioche rolls, challah buns, no knead focaccia bread, 3 ingredient naan bread, and our homemade pita bread!
Jump to:
- Why this recipe works
- Ingredients
- Instructions
- Expert Tips
- Faq's
- Storing
- Freezing
- Reheating
- Substitutions
- Variations
- 📖 Recipe
- 💬 Comments
Why this recipe works
- This soup is made with super simple ingredients, nothing fancy or expensive!
- This soup is comforting and is perfect for a cold winter day.
- It's made without flour, so it's naturally gluten-free!
- This recipe can serve a crowd of people. You can double or triple this recipe easily by using the recipe card below.
- You can make this soup in the crockpot or in a slow cooker.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter-use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this soup. You can use olive oil instead of butter if needed.
Potatoes– for this recipe, we like to use Yukon Gold potatoes, russet potatoes, or red potatoes, but any potato kind will work great for this recipe!
Fresh carrots– we used fresh carrots for this recipe. Great them and cut them into small cubes so they will cook quicker.
Onion– we use white onion for this recipe. Red onion can work as well if thats what you have in hand.
Celery stalks- you will need 3 celery stalks for this soup. We sautee them with the onion and the carrots for a delicious flavor.
Spices- we used black pepper and kosher salt. Add it to taste.
Heavy cream- use full-fat heavy cream for this recipe for an extra creamy soup texture.
Sour cream- you can use your favorite brand of sour cream for this. High-fat sour cream will make your soup creamier.
Hot water- use 5 cups of water. Using boiling hot water is best.
Milk- we used whole milk for this. If you are dairy free or don't consume whole milk, you can use your favorite type of plant-based milk like almond milk, oat milk, etc.
Instructions
Start with peeling and cutting your vegetables into small cubes.
Heat thebutter in a big pot until it's almost completely melted, add the chopped onion, celery, and carrots, and fry them over medium-high heat for 5 minutes mixing constantly.
Add the minced garlic and cook it for two more minutes.
Add the water and the potatoes and mix well.
Add the milk, heavy cream, kosher salt, black pepper, and sour cream, and mix with a wooden spoon. Cover with the lid and cook for another 40-50 minutes over medium-high heat until the potatoes are soft and cooked.
It is important that you cook your potatoes until they are falling apart when you insert a fork into each potato piece.
Use an immersion blender or a regular blender to blend the soup to your preferred thickness. For a chunkier soup, blend the soup for less time or blend ½ of the soup in a blender and keep the other ½ of the soup chunky.
Serve as is or with delicious toppings like chopped green onions, chopped bacon, grated cheddar cheese, sour cream, etc.
Expert Tips
- Ensure that your potatoes are cooked through by inserting a fork into a piece of potato. The potatoes should fall apart effortlessly.
- Cut your potatoes into small cubes. This ensures that the potatoes will cook faster and cook evenly.
- If you are looking for a deeper flavor in your soup, you can add your favorite spices to make the soup spicier, saltier, and tangier. Make this your own!
- If you like your soup chunky, blend ½ of the soup and keep the second half of the soup chunky.
Faq's
Can I leave the skin on the potatoes?
I don't recommend leaving the skin on the potatoes and I recommend peeling them before cutting them into cubes. If you really don't want to peel the potatoes, you can use potatoes that have very thin skin like red, white, or Yukon Gold Potatoes.
What are the best potatoes for potato soup?
For this recipe, we like to use Yukon Gold potatoes or russet potatoes, but any potato kind will work great for this recipe!
What is the thickener in potato soup?
Potatoes contain a lot of starch. So the starch that the potatoes have naturally makes the soup thicker. We add heavy cream, milk, and sour cream to make this soup thicker and extra creamy.
Do you boil potatoes before putting them in soup?
No! There is no need to boil the potatoes before putting them in the soup. The liquids of the soup cook the potatoes. Make sure that you cook the potatoes in the soup for long enough until they are cooked through.
Storing
Store the soup in an airtight container in the fridge for 3-5 days.
Freezing
You can freeze this soup in an airtight freezer-friendly container for up to 3 months.
When ready to use, place the frozen container at room temperature until defrost halfway, then place the frozen soup in a pot, and bring the soup to a boil.
Or, thaw the soup in the fridge overnight.
Reheating
There are two ways to reheat this soup. The first way is microwaving each serving of the soup until it's hot.
The second way is reheating it on the stovetop. About 30 minutes before you are planning to eat this soup, place the pot on the stovetop over medium-low heat and heat it until it's bubbly.
If the soup seems too thick, add a cup or so of water or milk.
Substitutions
Dairy-free- to make this soup dairy free, swap the milk with dairy-free milk, and swap the heavy cream with vegan heavy cream.
Variations
Toppings- you can top this soup with your favorite potato soup toppings like caramelized onions, chopped fresh parsley, corn, your favorite vegetables, white cheddar cheese, American cheddar cheese, etc.
Chicken- you can make this a chicken potato soup by adding chicken to the soup. You can add shredded chicken or chopped cooked chicken.
Seasoning- you can add your favorite seasoning to this soup like thyme, cumin, dried parsley, cayenne pepper powder, etc.
More potato recipes
Air fryer potato wedges- These air fryer potato wedges are a healthier version of traditional fried potatoes. They are crispy on the outside and tender on the inside.
Air fryer home fries- These air fryer home fries are ready in under 30 minutes from start to finish! They are the perfect quick side dish, breakfast, or appetizer. They are seasoned perfectly and crispy on the outside and tender on the inside.
Home fries with sweet chili sauce- This homemade home fries recipe is not a basic home fries dish, these home fries are baked in the oven and thrown in a delicious chili and butter sauce. This recipe is decadent, irresistible, and satisfying.
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If you liked this recipe
📖 Recipe
Easy Potato Soup (Extra Creamy)
Rich and delish
This creamy and easy potato soup is the ultimate comfort meal for a cool day. This recipe uses simple and affordable ingredients that turn into creamy goodness.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 8
Calories 243 kcal
Ingredients
- 80 g Butter
- 1 large Onion
- 2 Carrots
- 2 cloved Garlic
- 3 stalks Celery
- 1 cup Milk
- ½ cup Heavy cream
- ⅔ cup Sour cream
- 500 g Potatoes peeled and cut into cubes
- 5 cups Water
- Kosher salt
- Black pepper
Instructions
Start with peeling and cutting your vegetables into small cubes.
Heat thebutter in a big pot until it's almost completely melted, add the chopped onion, celery, and carrots, and fry them over medium-high heat for 5 minutes mixing constantly.
Add the minced garlic and cook it for two more minutes.
Add the water and the potatoes and mix well.
Add the milk, heavy cream, kosher salt, black pepper, and sour cream, and mix with a wooden spoon. Cover with the lid and cook for another 40-50 minutes over medium-high heat until the potatoes are soft and cooked.
It is important that you cook your potatoes until they are falling apart when you insert a fork into each potato piece.
Use an immersion blender or a regular blender to blend the soup to your preferred thickness. For a chunkier soup, blend the soup for less time or blend ½ of the soup in a blender and keep the other ½ of the soup chunky.
Serve as is or with delicious toppings like chopped green onions, chopped bacon, grated cheddar cheese, sour cream, etc.
Notes
- Ensure that your potatoes are cooked through by inserting a fork into a piece of potato. The potatoes should fall apart effortlessly.
- Cut your potatoes into small cubes. This ensures that the potatoes will cook faster and cook evenly.
- If you are looking for a deeper flavor in your soup, you can add your favorite spices to make the soup spicier, saltier, tangier. Make this your own!
- If you like your soup chunky, blend ½ of the soup and keep the second half of the soup chunky.
Nutrition
Calories: 243kcalCarbohydrates: 17gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 53mgSodium: 120mgPotassium: 466mgFiber: 2gSugar: 5gVitamin A: 3254IUVitamin C: 15mgCalcium: 97mgIron: 1mg
Keyword creamy potato soup, easy potato soup, potato soup
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