Description

Creamy Potato Soup is the ultimate cozy comfort food—rich, velvety, and loaded with hearty potatoes, onions, and a savory broth. Blended to your preferred consistency and finished with milk or cream, this easy soup recipe is perfect for fall and winter nights when you need something warm, satisfying, and soul-soothing.

Ingredients

Scale

4 large russet potatoes, peeled and diced (approx. 800 g)
1 large onion, chopped (150 g)
2 cloves garlic, minced (2 tsp)
60 g unsalted butter (4 tbsp)
24 g all-purpose flour (3 tbsp)
960 ml chicken or vegetable broth (4 cups)
240 ml whole milk or heavy cream (1 cup)
Salt and black pepper, to taste
Optional: 1 tsp fresh thyme or rosemary

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Instructions

Melt butter in a large pot over medium heat.
Add chopped onion and sauté for 5 minutes until soft.
Stir in garlic and cook for 1 more minute.
Sprinkle in flour, stirring constantly for 2 minutes to form a roux.
Slowly whisk in broth, scraping up any bits stuck to the pan.
Add diced potatoes and herbs (if using). Season with salt and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes until potatoes are tender.
Use an immersion blender to blend to desired consistency—smooth or slightly chunky.
Stir in milk or cream and warm for 5 minutes. Adjust seasoning to taste.
Serve hot with toppings like cheese, chives, or crispy bacon.

Notes

Use heavy cream for richer soup, or milk for a lighter option.

For chunkier texture, blend only half or mash some potatoes with a spoon.

Soup thickens in the fridge—add milk or broth when reheating.

Freezes well; reheat slowly and stir to re-emulsify if needed.

Add cooked bacon, ham, or shredded chicken for a protein boost.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soups
Method: Stovetop
Cuisine: Italian