Description
This recipe for the best creamy potato soup is a guide to cozy comfort. It’s a simple, nourishing, and deeply satisfying dish, perfect for chilly evenings. Learn how to make a rich and flavorful soup with a velvety texture from scratch.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled and diced into 1-inch pieces
- 1 pound russet potatoes, peeled and diced into 1-inch pieces
- 6 cups low-sodium vegetable broth (or chicken broth for a non-vegetarian option)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- Salt and freshly ground black pepper to taste
- 1 cup milk (whole milk or 2% is recommended for creaminess)
- 1/2 cup heavy cream (optional, for extra richness)
- Fresh chives or parsley, chopped, for garnish
- Crispy bacon bits or croutons, for garnish (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes.
- 2. Stir in the minced garlic, dried thyme, and crushed rosemary. Cook for another minute until fragrant, being careful not to burn the garlic.
- 3. Add the diced Yukon Gold and russet potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- 4. Once the potatoes are tender, season generously with salt and freshly ground black pepper. Taste and adjust as needed.
- 5. Using an immersion blender, carefully blend about half of the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, ladle about one-third of the soup into a regular blender (being very careful with hot liquids – fill the blender only halfway and vent the lid) and blend until smooth, then return it to the pot.
- 6. Stir in the milk and the heavy cream (if using). Heat the soup gently over low heat, stirring constantly, until it’s heated through and slightly thickened. Do not let the soup boil after adding the milk and cream.
- 7. Taste the soup again and adjust seasoning with salt and pepper if necessary. If the soup is too thick for your liking, you can add a little more milk or broth until it reaches your desired consistency.
- 8. Ladle the hot soup into bowls and garnish with fresh chopped chives or parsley. For added indulgence, top with crispy bacon bits or your favorite croutons.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 3-4 days. For freezing, it’s best to freeze the soup *before* adding the milk and cream. Reheat the soup base, then add the dairy components after thawing and reheating. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g