A bowl of warm, creamy potato soup hits the spot when you want something simple, filling, and convincing enough to please a picky eater. This easy potato soup uses pantry basics — potatoes, onion, garlic, broth, and cream — and comes together in about 30 minutes. It’s perfect for chilly weeknights, quick lunch meal-prep, or when you need a dependable comfort-food option that’s both budget-friendly and adaptable.
Why you’ll love this dish
This recipe is the kind of weeknight hero that doesn’t ask for much: minimal prep, forgiving technique, and results that taste like you fussed for hours. It’s creamy without being heavy, and you can make it totally smooth or leave it classically chunky depending on what your family prefers.
“I made this on a rainy evening — five ingredients, zero stress, and it disappeared in minutes.” — an honest home-cook review
Reasons to try it now:
- Fast: about 30 minutes from start to serving.
- Economical: potatoes and pantry aromatics cost very little.
- Kid-approved: mild flavors, creamy texture, and easy to customize.
- Flexible: vegetarian if you use vegetable broth; dairy-free options exist (see FAQs).
The cooking process explained
You’ll sweat the aromatics first, simmer the potatoes until tender, then either mash for a rustic soup or blend for a silky finish. Finishing with cream softens the potato flavor and gives body; season at the end so salt levels don’t get lost. The whole method is forgiving — if your potatoes cook a touch longer, they’ll just thicken the soup more.
What you’ll need
- 2 pounds potatoes, peeled and diced (Yukon Gold or russet both work; Yukon gives a creamier texture)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (use low-sodium if you plan to salt later)
- 1 cup heavy cream (see substitutions below)
- Salt and pepper to taste
Optional garnishes: - Shredded cheese, chives or green onions
Substitution notes:
- For lighter soup, swap heavy cream for half-and-half or 1 cup milk + 1 tablespoon butter (adds fat). If dairy-free, use full-fat canned coconut milk or an unsweetened oat creamer.
- If you want more body without cream, reserve a cup of cooked potatoes, mash them and stir back in.
Step-by-step instructions
- Heat a large pot over medium heat and add a tablespoon of oil or butter. Add the chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Increase heat and bring to a boil.
- Reduce heat to a simmer and cook 15–20 minutes, or until potatoes are fork-tender.
- Remove from heat. For a chunky soup, mash some potatoes with a potato masher until you reach the texture you like. For a smooth soup, use an immersion blender to puree until velvety (or transfer in batches to a countertop blender — be careful with hot liquids).
- Return to low heat, stir in the heavy cream and warm through. Taste and season with salt and freshly ground pepper.
- Serve hot with shredded cheese, chives, or green onions on top if desired.
Kitchen-safety note: when blending hot soup in a countertop blender, vent the lid slightly and hold a towel over it to prevent pressure buildup.
Best ways to enjoy it
This soup is a meal on its own or part of a cozy spread. Try these pairings:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Toasted bread or a hot grilled cheese sandwich for dunking.
- A light protein like roasted chicken breasts if you want a more complete dinner.
For something playful after dinner, consider a sweet-and-salty finish like chocolate-covered potato chips — the contrast can be surprisingly satisfying.
Presentation tips:
- Serve in warmed bowls so the soup stays hot longer.
- Add texture on top with crispy bacon, toasted breadcrumbs, or a sprinkle of smoked paprika.
Storage and reheating tips
- Refrigeration: Store cooled soup in an airtight container for 3–4 days.
- Freezing: You can freeze potato soup, but cream can separate slightly on thawing. For best results, freeze before adding cream, then thaw and stir in cream when reheating. Freeze up to 2 months.
- Reheating: Reheat gently over low–medium heat, stirring frequently. If soup is too thick after chilling or thawing, add a splash of broth or water to loosen. Avoid boiling after adding cream to prevent splitting.
Food-safety reminder: cool hot soup to room temperature no more than 2 hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Even-cut potatoes cook evenly; aim for 1/2–3/4 inch dice.
- If you like a thicker soup without blending, use starchy russets or purposely overcook a few pieces and mash them into the pot.
- Taste and adjust salt only after adding broth and cream — potatoes absorb salt as they cook.
- If you want a brighter finish, stir in a squeeze of lemon juice or a teaspoon of Dijon mustard at the end.
- To save time, peel and chop potatoes ahead and store them in cold water in the fridge for up to 24 hours.
Creative twists
- Cheddar and bacon: top with sharp cheddar and crispy bacon for a baked-potato vibe.
- Herb-forward: stir in chopped dill or thyme just before serving for a fresh lift.
- Spicy: add a pinch of cayenne or smoked paprika for warmth.
- Smoky-sweet combo: serve the soup alongside a sandwich spread with a smoky or sweet dip — for a fun pantry-to-plate idea try a homemade barbecue sauce made from jelly as a sandwich condiment or dip.
- Make it vegan: use vegetable broth, coconut milk or oat cream, and top with crispy shallots for texture.
Your questions answered
Q: Can I use milk instead of heavy cream?
A: Yes — whole milk or half-and-half will lighten the soup, but the texture will be less rich. If using milk, consider adding a small pat of butter or a spoonful of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to help thicken.
Q: Can I freeze this soup?
A: You can. Freeze before adding cream for best texture. Thaw overnight in the fridge, reheat gently, then stir in cream right before serving.
Q: How do I get a silky-smooth texture?
A: Use an immersion blender and blend while the soup is still hot. For ultra-smooth results, strain through a fine-mesh sieve, but you’ll lose some body and fiber.
Q: Is this recipe vegetarian?
A: Yes, if you use vegetable broth instead of chicken broth. The cream is still dairy-based; swap with coconut or oat cream for vegan.
Q: My soup split after reheating — what happened?
A: Dairy-based creams can separate if boiled or overheated. Reheat slowly over low heat and avoid rolling boils; add a small splash of fresh cream off the heat and stir to bring the texture back together.
If you want any adjustments (vegan version, slow-cooker adaptation, or ideas to bulk it up with proteins like ham or sausage), tell me which direction and I’ll tailor the recipe.
Creamy Potato Soup
Ingredients
Main Ingredients
- 2 pounds potatoes, peeled and diced Yukon Gold or russet both work; Yukon gives a creamier texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth Use low-sodium if you plan to salt later.
- 1 cup heavy cream For lighter soup, you can use half-and-half or a combination of milk and butter.
- to taste salt and pepper
Optional Garnishes
- Shredded cheese, chives or green onions For serving.
Instructions
Preparation
- Heat a large pot over medium heat and add a tablespoon of oil or butter.
- Add the chopped onion and cook for 4–5 minutes until softened and translucent.
- Add the minced garlic and cook for 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Increase heat and bring to a boil.
Cooking
- Reduce heat to a simmer and cook for 15–20 minutes, or until potatoes are fork-tender.
- Remove from heat. For a chunky soup, mash some potatoes with a potato masher until you reach the desired texture.
- For a smooth soup, use an immersion blender to puree until velvety (or transfer in batches to a countertop blender — be careful with hot liquids).
- Return to low heat, stir in the heavy cream and warm through.
- Taste and season with salt and pepper.
Serving Suggestions
- Serve hot with shredded cheese, chives, or green onions on top if desired.
- Enjoy with a crisp green salad, toasted bread, or grilled cheese sandwich.