Potato Soup Recipe

I’ve discovered that the secret to exceptional potato soup isn’t just about the potatoes themselves—it’s about creating layers of flavor that complement their natural earthiness. While most recipes focus on a single potato variety, I’ve found that combining different types transforms this simple comfort food into something remarkable. The technique I’m about to share will change how you approach this classic dish entirely.

Recipe

I can vouch for this potato soup and tell you with 100% certainty that it will become your go-to comfort food recipe—I’ve made it countless times, and it never fails to deliver that perfect bowl of creamy, soul-warming goodness.

What makes this soup absolutely extraordinary is the combination of Yukon Gold potatoes for their naturally buttery flavor and a secret splash of heavy cream that gets stirred in at just the right moment to create the most velvety, restaurant-quality texture you’ve ever experienced at home.

After years of testing different potato soup recipes (some too thin, others too gloopy), I’ve landed on this winning formula that strikes the perfect balance between rich and comforting without being heavy or overpowering.

Every spoonful delivers tender chunks of perfectly cooked potatoes swimming in a luxuriously smooth base that’s been infused with aromatic herbs and just enough seasoning to make your taste buds sing.

The aroma alone—that incredible smell of sautéed onions, fresh thyme, and simmering potatoes—will have your entire kitchen smelling like a cozy farmhouse bistro, and trust me, once you taste that first creamy, satisfying spoonful, you’ll understand why this recipe has earned its place as the ultimate cold-weather comfort food that’s surprisingly simple to master.

Ingredients

The secret to restaurant-quality potato soup starts with choosing the right spuds and building layers of flavor from the ground up. Here’s where most home cooks go wrong—they treat all potatoes the same and skimp on the aromatics that create that soul-warming depth.

Trust me, the difference between watery disappointment and creamy perfection comes down to these key players.

The Potato Foundation:

• 3 pounds russet potatoes – The starchy kings that break down beautifully for natural thickening (Yukon Gold works too, but russets give you that perfect creamy texture)
• 1 pound red potatoes – These waxy beauties hold their shape and add textural contrast (don’t skip them—they’re what make this soup interesting!)

Aromatic Base (Non-Negotiables):

• 2 large yellow onions, diced – Sweet onions work, but yellow onions give you that perfect savory foundation
• 4 celery stalks, chopped – Fresh celery only—those sad, rubbery pieces from the back of your fridge won’t cut it
• 3 large carrots, diced – Adds natural sweetness that balances the richness
• 6 garlic cloves, minced – Fresh garlic is MANDATORY—no shortcuts with powder here

The Liquid Gold:

• 8 cups chicken broth – Low-sodium is key so you control the salt (vegetable broth works for vegetarians, but chicken gives superior richness)
• 1 cup heavy cream – This is what transforms good soup into “holy cow, this is amazing” soup
• ½ cup whole milk – Smooths out the cream and prevents it from being too heavy

Flavor Builders:

• 4 tablespoons unsalted butter – European-style butter makes a noticeable difference if you have it
• 3 tablespoons all-purpose flour – For the roux that gives body (cornstarch works in a pinch, but flour is better)
• 2 bay leaves – Remove before serving, but these add incredible depth
• 1 teaspoon dried thyme – Fresh thyme is even better if you’ve got it

The Finishing Touches:

• Salt and black pepper to taste – Season generously, potato soup needs more salt than you think
• ⅓ cup fresh chives, chopped – The bright pop that makes everything sing
• 1 cup sharp cheddar cheese, shredded – Optional but highly recommended for extra richness
• 6 slices bacon, cooked and crumbled – Because bacon makes everything better (turkey bacon works too)

How to Make the Best Creamy Russet Potato Soup

Gradually whisk in 4 cups of warm chicken or vegetable broth, adding it slowly to prevent lumps from forming. Pour the broth in a thin stream while whisking continuously—this technique guarantees the flour mixture incorporates smoothly without creating any lumpy bits.

Using warm broth instead of cold prevents the mixture from seizing up and helps everything blend seamlessly.

Add the cubed potatoes to the pot along with 1 teaspoon of salt and ½ teaspoon of white pepper. White pepper is preferred over black because it won’t create dark specks in your creamy soup, but black pepper works fine if that’s what you have. The salt helps draw out the potato’s natural flavor while they cook.

Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender. You’ll know they’re done when a fork easily pierces through the largest pieces without resistance.

Avoid overcooking, as the potatoes will start to fall apart and create an unpleasantly gluey texture instead of creamy smoothness.

Use an immersion blender to partially puree the soup, leaving some chunky potato pieces for texture. Blend for 30-60 seconds, depending on how smooth you prefer your soup.

If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, then stir it back in. The aim is a creamy base with pleasant chunks throughout.

Stir in ½ cup of heavy cream and let it heat through for 2-3 minutes without boiling. Adding cream at the end prevents it from curdling, which can happen if it’s subjected to high heat for too long.

The soup should be steaming hot but not bubbling vigorously—this gentle heating preserves the cream’s silky texture.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of fresh lemon juice to brighten the flavors. Start with small amounts and taste as you go—you can always add more, but you can’t take it back.

The lemon juice is optional but adds a subtle brightness that balances the rich, creamy base perfectly.

Serve immediately in warmed bowls, topped with crispy bacon bits, fresh chives, or shredded cheese if desired. Warming the bowls helps keep the soup hot longer and shows that extra touch of care.

The soup will thicken as it cools, so if reheating leftovers, thin with a splash of broth or cream to restore the perfect consistency.

Chef Tips

While mastering potato soup might seem straightforward, a few professional techniques can elevate your results from good to restaurant-quality.

I recommend developing proper knife skills for uniform potato cuts, ensuring even cooking.

For presentation, use elegant plating techniques like drizzling cream in artistic patterns or garnishing with fresh herbs and crispy bacon bits.

Nutrition

This hearty potato soup provides a comforting balance of carbohydrates, protein, and essential nutrients. The nutritional values below are based on a standard serving size of one cup.

What You’ll Love About This Recipe

This hearty potato soup recipe has become my absolute go-to comfort food, especially when I need something that feels like a warm hug in a bowl. It’s the kind of recipe that transforms simple ingredients into something truly magical, and I promise you’ll be amazed at how easy it’s to make.

Perfect for busy weeknights – You can have this creamy, satisfying soup ready in just 30 minutes using ingredients you probably already have in your kitchen. This makes it ideal when you need dinner fast but don’t want to compromise on flavor.

Incredibly versatile and customizable – This recipe works beautifully as a base that you can dress up with bacon bits, chives, cheese, or even leftover ham. You can make it different every single time depending on what’s in your fridge.

Budget-friendly without sacrificing taste – Made with affordable pantry staples like potatoes, onions, and basic seasonings, this soup proves that you don’t need expensive ingredients to create something that tastes like it came from a fancy restaurant.

Recipe Card

This hearty potato soup delivers comfort in every spoonful with its creamy texture and rich, satisfying flavor. Perfect for cold days or when you need a warming meal, this classic recipe combines tender potatoes with aromatic vegetables in a velvety base that’s both filling and delicious.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup fresh chives, chopped
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add diced onion, celery, and carrots. Cook for 5-6 minutes until vegetables begin to soften.
2. Add minced garlic and cook for another minute until fragrant.
3. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
4. Gradually add chicken broth while stirring to prevent lumps from forming.
5. Add diced potatoes, salt, pepper, thyme, and bay leaves. Bring to a boil.
6. Reduce heat to medium-low and simmer for 15-20 minutes until potatoes are fork-tender.
7. Remove bay leaves. Using a potato masher, partially mash the potatoes to desired consistency, leaving some chunks for texture.
8. Stir in milk and heavy cream. Heat through for 3-4 minutes without boiling.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh chives and shredded cheese if desired.

Notes:

Yukon Gold potatoes work best for their creamy texture and ability to hold their shape. For a lighter version, substitute half-and-half for heavy cream. The soup can be made up to 3 days ahead and reheated gently. Add more broth if the soup becomes too thick upon reheating.

Equipment:

Large pot, potato masher, wooden spoon, measuring cups and spoons, cutting board, knife

Time:

Prep time: 15 minutes

Cooking time: 30 minutes

Cuisine:

American

Serving:

6 servings