Rich, velvety, and loaded with hearty potatoes, it’s perfect for a chilly day (or anytime you need a warm hug in a bowl).
Here’s a classic homemade creamy potato soup recipe that’s easy and absolutely delicious:
🥔 Creamy Potato Soup
🧂 Ingredients
(Serves 4–6)
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6 medium russet or Yukon Gold potatoes, peeled and diced
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4 slices bacon (optional, for flavor and garnish)
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1 small onion, finely chopped
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2 cloves garlic, minced
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3 tbsp butter
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3 tbsp all-purpose flour
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4 cups chicken broth (or vegetable broth)
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1 cup milk
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1 cup heavy cream (or half-and-half for a lighter version)
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon thyme (optional)
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1 cup shredded cheddar cheese (optional, for cheesy potato soup)
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Green onions or chives, for garnish
👩🍳 Instructions
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Cook the bacon (optional):
In a large pot, cook bacon over medium heat until crispy.
Remove and set aside on paper towels; reserve 1–2 tbsp of the drippings. -
Sauté the aromatics:
In the same pot, melt the butter.
Add onion and cook 4–5 minutes until soft and translucent.
Stir in garlic and cook 30 seconds more. -
Make a roux:
Sprinkle in flour and stir for 1 minute to form a paste — this thickens your soup. -
Add broth and potatoes:
Gradually whisk in the chicken broth.
Add diced potatoes, salt, pepper, and thyme.
Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender. -
Add milk and cream:
Stir in milk and cream.
For a smoother texture, mash some of the potatoes in the pot or use an immersion blender (blend a little, not all, for a nice chunky-creamy balance). -
Add cheese (optional):
Stir in cheddar until melted and creamy. -
Serve:
Ladle into bowls and top with bacon, green onions, extra cheese, and a little black pepper.
🍽️ Serving ideas
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Pair with buttermilk biscuits, crusty bread, or a green salad.
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For extra richness, add a dollop of sour cream or a sprinkle of paprika before serving.
Would you like me to give you a loaded baked potato soup version next (with sour cream, cheese, and bacon mixed in)?
