I remember the first time I made this Potato Soup—it was one of those chilly evenings when everything just screamed comfort food soup. I was craving something cozy that felt like a warm hug in a bowl, but simple enough to whip up on a weeknight. The moment that creamy potato soup simmered gently on the stove, filling my kitchen with that irresistible earthy, buttery aroma, I knew this recipe was a keeper. It instantly found its way onto my weekly menu because, honestly, it’s just that satisfying.
This Potato Soup isn’t just about filling your belly; it’s about that joyful, satisfied feeling when you take the first spoonful. The way the potatoes melt into the broth, mingling with a splash of cream and a hint of herbs, makes it a real crowd-pleaser. Plus, it’s got this rustic potato chowder vibe that feels homemade and hearty without any fuss. For me, it’s the go-to dish when I want something comforting, nourishing, and easy to share.
If you’re anything like me and have had those “I don’t know what to cook” moments (we all have them!), this Potato Soup is your new best friend. It’s not fussy, the ingredients are approachable, and you can customize it whether you want a vegetarian potato soup or a meaty version. Trust me, once you taste how this soup hits all the right notes, you’ll be excited to make it again—and again. So grab your onions and potatoes, friends, because I can’t wait for you to fall in love with this Potato Soup just like I did.
What’s great is this recipe fits right into everyday food life—easy, comforting, and just genuinely yummy. If you want to check out another soul-soothing soup to shake things up, try my turmeric ginger chicken noodle soup; it has that same cozy vibe but a fresh, zesty punch. Whether you’re super new to cooking or already an avid foodie, this Potato Soup is totally manageable and ridiculously satisfying. Let’s dive in!
What You’ll Need:
This Potato Soup keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to gather before you start:
- 6 medium russet potatoes, peeled and diced (Russets give that perfect creamy texture, but Yukon Golds work great if you want a buttery note)
- 1 medium yellow onion, finely chopped (sweet onions work too if you like it milder)
- 3 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
- 4 cups vegetable broth (for vegetarian potato soup, or swap to chicken broth if you want a little extra depth)
- 1 cup whole milk (I always add a little extra—up to 1.5 cups for a really creamy potato soup feel, which makes all the difference)
- 1/2 cup heavy cream (optional, but this kicks up the richness and smoothness)
- 2 tablespoons butter (or olive oil if you prefer a lighter touch)
- Salt and pepper to taste
- Fresh chives or green onions, chopped for garnish
Out of potatoes? No worries—any starchy variety will work just fine in this rustic potato chowder-style soup. You can grab everything at any regular grocery store, no need to hunt down fancy ingredients. The whole thing is kind to your wallet too, since potatoes, onions, and broth are kitchen essentials that won’t break the bank.
Quick prep tip: Dice your potatoes and chop onions while your broth warms up. It gets the soup on the stove faster and is perfect timing to multitask. If you happen to have leftover Potato Soup, it stores beautifully in an airtight container in the fridge for up to 4 days — and it reheats like a dream with a splash of extra milk to bring back that creamy texture.
Here’s my secret little upgrade that takes this Potato Soup from good to “wow”: adding a pinch of smoked paprika or a little crumbled crispy bacon on top. It’s optional but can add a lovely smoky contrast that gets everyone asking for seconds.
Let’s Cook This Together:
Ready to make the magic happen? This Potato Soup comes together in about 40 minutes, and I’m right here with you through every step!
- Start by melting your butter in a large pot over medium heat. Toss in the chopped onions and garlic. Cook gently until the onions are translucent and soft—this is where the flavor base gets built, so don’t rush it!
- Add the diced potatoes straight into the pot. Stir everything around for a couple of minutes so the potatoes soak up the buttery goodness.
- Pour in your vegetable broth and bring the whole pot to a gentle boil. Once boiling, turn the heat down to simmer, cover the pot, and let those potatoes cook until tender, about 15 minutes. You’ll know they’re ready when a fork slides in easily.
- Now, here’s a kitchen nugget: While the soup simmers, chop those fresh chives or green onions for garnish and pour yourself a drink—something to sip while the soup does its thing!
- When potatoes are cooked, use an immersion blender directly in the pot for a creamy potato soup texture. If you don’t have an immersion blender, transfer half the soup to a blender, pulse until smooth, and return it to the pot. I like leaving a few chunks for that rustic potato chowder feel.
- Stir in the milk and cream (if using). This is where your Potato Soup really comes to life, rich and velvety. Heat gently but don’t bring it back to a boil, or the milk might curdle.
- Taste and season generously with salt and pepper—potatoes love a good hit of salt! If you want a bit more zing, a dash of white pepper or even a small pinch of nutmeg can be a fun surprise.
Your kitchen is about to smell incredible—that inviting potato and garlic aroma is the best kind of home-cooked comfort. If your Potato Soup looks a little thinner than expected, no sweat. It will thicken up as it cools or add a tiny bit more milk to loosen it. Don’t overthink it!
For shortcuts, you can use pre-chopped onions or even leftover cooked potatoes from your fridge. Sometimes I’ve made this with frozen diced potatoes and saved a step. It’s not fancy, just lots of love and good taste.
You’ll find making this Potato Soup again and again gets easier—the perfect timing for potato doneness, the best blend of creaminess without heaviness. It’s a happy cooking rhythm that feels satisfying every time.
How to Serve & Savor It:
This Potato Soup truly shines when you serve it with a crisp green salad or alongside my easy homemade garlic bread for dunking. A simple handful of shredded sharp cheddar or a sprinkle of crispy bacon bits on top brings even more comfort food soup vibes. I love to add a dollop of sour cream and fresh chives for that perfect balance.
My absolute favorite way to enjoy this Potato Soup is on a lazy weekend or when we’re having people over. It’s the kind of dish that makes everyone gather around the table, spoons ready, eyes smiling. Bonus: it works beautifully for lunch leftovers the next day too.
If you want to switch things up by season, try stirring in some roasted corn in summer or a handful of kale or spinach in the fall for a vegetarian potato soup twist that’s loaded with nutrients. This recipe is flexible and always hits that spot, whether as a soothing dinner or a comforting weekday meal.
Leftovers? Don’t just reheat—get creative! Turn that Potato Soup into a baked casserole topped with breadcrumbs and a little cheese, or blend with eggs for a quiche-inspired brunch dish. There are endless possibilities.
For more everyday foodie inspiration, check out this crockpot potato pea curry recipe—another comforting, cozy meal that pairs nicely with a chill day at home.
Your Questions, Answered:
Can I prep parts of this Potato Soup ahead?
Absolutely! Chop your potatoes and onions the night before and store them in the fridge. You can even make the entire soup, refrigerate it, and gently reheat on the stove. It tastes even better the next day once the flavors meld.
What’s a good swap for cream in this Potato Soup?
If you want a lighter version, use extra milk or even plain yogurt stirred in after cooking. Coconut milk works too for a dairy-free spin, which adds a subtle sweetness that pairs surprisingly well here.
How can I make this Potato Soup for more or fewer people?
Easy: just scale the ingredients up or down. This recipe is great for doubling when friends come over or halving for a solo treat. Just keep the cooking time similar since potatoes don’t suddenly cook faster with smaller batches.
Can I make this vegetarian Potato Soup without broth?
Sure thing! Use vegetable broth for a fully vegetarian potato soup. For more depth, add a splash of soy sauce or miso paste to the broth while it cooks. It’s a fun twist I picked up from a favorite recipe on the Old-Fashioned Potato Soup Recipe.
How thick should the Potato Soup be?
Personal preference really, but aim for a creamy potato soup that’s thick enough to coat a spoon but still spoonable. If it’s too thick, stir in a little broth or milk until it feels just right.
Can I freeze Potato Soup?
You can, but cream-based soups sometimes separate after freezing and thawing. If you want to freeze, skip the cream and add it fresh after reheating. This trick keeps the texture just as luscious.
Are there fun variations you recommend?
For sure! Add corn and diced peppers for a rustic potato chowder. Swap potatoes for sweet potatoes or a mix for a colorful spin. Or try topping your bowl with crispy bacon and cheddar from the Perfect Potato Soup Recipe collection I love from The Pioneer Woman.
Have more questions? I’ve been part of a fun community where people share their own ideas—check out this Facebook group with lots of creamy potato soup talk for new ideas.
Final Foodie Thoughts:
This Potato Soup has a special spot in my foodie heart because it’s one of those recipes that brings comfort in a bowl with minimal fuss. It checks every box: easy to make, budget-friendly, and crazy delicious. It’s a kitchen win every time and really feels like a warm welcome home.
My Top Potato Soup Tips:
– Be patient with your onions—they build the flavor base.
– Don’t forget the garnish; fresh chives or green onions brighten each bowl.
– Use an immersion blender for that perfect creamy potato soup texture without losing all the rustic charm.
I’ve loved mixing it up with variations like a vegetarian potato soup loaded with kale or switching up my broth base to add new flavors. The version that always gets requested though is the classic creamy potato soup with butter, cream, and a side of crusty garlic bread.
I hope you make this Potato Soup your own and find it as delightful as I do. There’s nothing better than sharing a bowl of good, simple food that feels like home. Ready to dive in? Let’s get cooking and enjoy every comforting spoonful. You’re going to love it, friends!
For more soups that feel like hugs, don’t miss my turmeric ginger chicken noodle soup or this tomato basil noodle soup, both crowd-pleasers that fit perfectly into your everyday food vibes. And if you’re curious about a cozy vegetarian recipe with a twist, the crockpot potato pea curry is a must-try.
Happy cooking, fellow foodies!
Potato Soup
This creamy and comforting potato soup features tender potatoes simmered in a savory broth, perfect for a warm, hearty meal any day of the year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 tablespoons butter
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped chives or green onions (optional)
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced potatoes and broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to purée the soup partially, leaving some chunks for texture.
- Stir in heavy cream and season with salt and pepper.
- Heat through, then serve topped with cheddar cheese and chives if desired.
Notes
For a vegetarian version, use vegetable broth and omit cheese or use a plant-based alternative.