One of the fondest baking memories I have is tied to this Potato Soup recipe. It wasn’t until my third or fourth try that I felt I’d truly nailed the balance of flavors and that creamy texture I craved. Friends would come over expecting something sweet but find themselves begging for a bowl of this hearty, comforting soup instead. There’s just something about the way a warm bowl of potato soup wraps you in a cozy embrace, especially on cooler days, that makes it a staple in my kitchen. Over time, this potato soup became a go-to recipe that fits right alongside my favorite baked goods, proving that soup can be just as rewarding to prepare and share.
This recipe brings me joy because it’s both simple and satisfying. Potatoes, leeks, and a handful of everyday kitchen staples come together in a way that’s approachable for even the busiest home bakers. Whether I’m craving comfort food soup after a long day or looking for a vegetarian potato soup option for friends with dietary preferences, this recipe never lets me down. I invite you, friends, to treat yourself with this recipe and see just how dependable and delicious potato soup can be. It’s like pulling a perfect cake from the oven—but in soup form!
What You’ll Need for This Potato Soup:
- 4 large russet potatoes (about 2 pounds), peeled and diced These potatoes give the soup its starchy, creamy base. For a different texture, Yukon golds work beautifully too.
- 2 tablespoons unsalted butter Adds richness, but you can swap for olive oil to keep it lighter or vegan-friendly.
- 1 large leek, cleaned and chopped (white and light green parts) The leek is classic in potato leek soup styles and adds depth. If you don’t have leeks, a large onion is a simple substitute.
- 3 cloves garlic, minced Always handy to have in your pantry. Fresh garlic gives that punch that makes this potato soup totally irresistible.
- 4 cups vegetable broth (or chicken broth if you prefer) Find this at most grocery stores. Using broth instead of water boosts flavor affordably without fuss.
- 1 cup heavy cream or whole milk For a creamy potato soup, this is essential. I often use half-and-half for a lighter twist or coconut milk for a dairy-free version.
- Salt and freshly ground black pepper to taste
- Optional toppings: crispy bacon bits, chopped chives, shredded cheddar, or sour cream
Quick prep tip: Wash and dice your potatoes ahead of time and store in cold water in the fridge to prevent browning. This saves a few extra minutes when you start cooking.
This potato soup uses simple ingredients because great baking should be easy to start. If you keep these basics in your pantry and fridge, you’re always ready for a comforting meal.
How to Make This Potato Soup:
1. Prepare the base
Begin by melting butter in a large pot over medium heat. Add the chopped leeks and garlic and cook gently for about 5 minutes until the leeks soften but don’t brown. This step builds the flavor base and sets your potato soup apart from the rest.
2. Add potatoes and broth
Toss in the diced potatoes and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 15 to 20 minutes, or until potatoes are tender when pierced with a fork.
3. Blend for creaminess
This is the step where a gentle hand makes all the difference with your potato soup. Use an immersion blender right in the pot, pulsing gently to combine the potatoes while leaving a little texture. If you prefer it ultra-smooth, blend fully. No immersion blender? Transfer batches carefully to a blender.
4. Add cream and season
Stir in the heavy cream and season with salt and freshly ground black pepper. Warm through but avoid boiling to keep the cream silky.
5. Final touches
Taste and adjust seasoning. Your kitchen will smell heavenly when this potato soup is ready—it’s that inviting, comforting aroma you’ll want to dive into immediately.
From start to finish, this potato soup takes about 40 minutes, making it perfect for a weekend treat or a cozy weekday meal you can whip up without rush. While your soup simmers, take a moment to tidy your kitchen or enjoy a cup of tea. Multitasking here makes cleanup easier and keeps you relaxed.
If your potato soup looks a bit thicker than expected, simply add a splash more broth or milk. Thin it to your preferred consistency. This potato soup recipe has been my go-to for years because it balances simplicity and richness flawlessly.
Serving Your Potato Soup:
This potato soup really shines when served with a warm slice of crusty bread or alongside a fresh green salad for a light contrast. On chilly evenings, I love pairing it with buttery dinner rolls to soak up every last drop.
Its creamy texture and mild flavors make it an ideal comfort food soup for family dinners, casual gatherings, or even a cozy solo meal. For decoration, top with chopped chives or crispy bacon bits—simple touches that make a beautiful difference.
When it comes to leftovers, this potato soup reheats wonderfully on the stove or in the microwave. You might also enjoy it thickened up the next day and baked with a cheese crust on top—a delicious makeover that gives the soup a whole new life.
I’ve experimented with seasonal variations, like swapping leek for caramelized onions or adding roasted garlic (roasted garlic mashed potatoes inspiration for that extra depth). Also, don’t miss trying it with the hearty vegetable additions from this vegetable soup recipe for a more filling vegetarian meal.
Over the years, family and friends have requested this potato soup often—it’s become a crowd-pleaser at every gathering.
Common Questions About This Potato Soup:
Can I make this potato soup ahead of time? Absolutely. This potato soup actually tastes better after the flavors meld in the fridge overnight. Just reheat slowly and stir in a little extra broth if it thickens too much.
What’s a good substitute for heavy cream in this potato soup? You can use half-and-half or whole milk for a lighter feel. Coconut milk is a great dairy-free swap that also adds a gentle sweetness. I’ve even tried plain yogurt stirred in at the end for tang.
Can I add other vegetables to this potato soup? Yes! Carrots, celery, or even corn work well. If you like a potato leek soup style, leeks stay the star, but mixing in a bit of onion or garlic adds great flavor.
How do I adjust this potato soup for different pan sizes? If your pot is smaller, scale the recipe down proportionally but keep the cook time the same or test for doneness by checking potato tenderness.
Can I freeze leftover potato soup? Potato soup freezes okay, but the texture can sometimes get grainy. I recommend freezing without cream and adding it fresh when reheating.
Is this potato soup vegetarian? Yes, it’s naturally vegetarian with vegetable broth. For vegan potato soup, swap butter for olive oil and use coconut milk or another non-dairy milk.
What’s your favorite way to make this potato soup extra special? I always add a little extra garlic and finish with a sprinkle of cheddar and chives. It’s the perfect final touch that makes it feel homemade and loved.
Final Thoughts on This Potato Soup:
This potato soup has a treasured place in my recipe collection because it’s dependable and simple enough to make any day without fuss. It delivers that creamy potato soup comfort in a way that feels like a warm hug in a bowl.
My Top Tips for This Potato Soup:
- Use a gentle touch when blending to keep texture just right.
- Always taste and adjust seasoning—potatoes can mellow flavors.
- Prep potatoes in advance to save time on busy days.
I enjoy variations like swapping in smoked paprika for a little smoky warmth, making a classic potato leek soup with lots of fresh leeks (potato leek soup recipe), or testing out a loaded creamy potato soup with cheese and bacon (creamy loaded potato soup).
The most requested version in my kitchen has to be the creamy, comforting classic with a handful of toppings on the side. It’s simple but hits all the right notes for comfort food soup lovers.
I encourage you, fellow bakers, to make this potato soup your own. Tweak it, celebrate it, and enjoy the process. Most of all, I hope you find the same joy and comfort in this potato soup that I do every time I spoon it up. It’s one of those recipes that becomes more than just food—it’s a little bit of happiness you can create at home.
If you enjoy this, you might love pairing it with my garlic butter beef bites with creamy mashed potatoes for a full comforting meal night. And for another creamy, cozy companion in your kitchen, check this creamy, cozy, comforting potato soup.
Potato Soup
A creamy and comforting potato soup made with tender potatoes, onions, and a touch of cream, perfect for warming up on chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 stalks celery, chopped
- 1/2 cup shredded cheddar cheese (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, celery, and garlic; cook until softened, about 5 minutes.
- Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup partially for a creamy texture, or mash some potatoes with a spoon.
- Stir in the heavy cream, and season with salt and pepper to taste. Heat through without boiling.
- Serve hot, garnished with shredded cheddar cheese and sliced green onions if desired.
Notes
For a richer flavor, add cooked bacon bits or a dollop of sour cream when serving.