Best Homemade Creamy Potato Soup Recipe

Creamy Potato Soup is the ultimate comfort food, perfect for chilly evenings or whenever you need a warm, hearty meal. This soup combines tender potatoes, rich cream, and flavorful seasonings to create a velvety dish that’s both satisfying and easy to make.

Garnished with crispy toppings, it’s a bowl of pure joy that’s great for family dinners or entertaining guests. If you’re a fan of creamy, cozy soups, this recipe is just what you need!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Ladle
• Potato masher or immersion blender
• Cutting board
• Sharp knife
• Measuring cups and spoons

Ingredients Overview

• Potatoes: Russets work best for a creamy texture, but Yukon Golds add a buttery flavor.
• Broth: Chicken or vegetable broth serves as a savory base.
• Dairy: Heavy cream or whole milk adds richness to the soup.
• Onions and Garlic: Provide a flavorful aromatic base.
• Toppings:  bits, shredded cheese, and fresh chives elevate the dish.

Ingredients

• 6 medium Russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or whole milk
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1/2 cup shredded cheddar cheese (optional for garnish)
• 1/4 cup chopped fresh chives (optional for garnish)

Step-by-Step Instructions

Prepare the Ingredients

1. Peel and dice the potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic.

Cook the Base
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
3. Sprinkle the flour over the onions and garlic, stirring to form a roux. Cook for 1-2 minutes, then gradually add the broth while whisking to avoid lumps.

Cook the Potatoes
4. Add the diced potatoes to the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.

Blend and Add Cream
5. Use a potato masher or immersion blender to achieve your desired consistency. Leave some chunks for texture, or blend completely for a silky finish.
6. Stir in the heavy cream, salt, pepper, and smoked paprika. Simmer for an additional 5 minutes to let the flavors meld.

Serve and Garnish
7. Ladle the soup into bowls and top with shredded cheese, chives, or other desired garnishes.