Easy Creamy Homemade Potato Soup

You will love this easy homemade potato soup with potatoes, veggies, garlic, and a luscious creamy broth. This soup is comforting and loaded with flavor. Jump to the Easy Homemade Potato Soup Recipe

Easy Homemade Potato Soup

How to Make Creamy Potato Soup from Scratch

We’ve already shared our Sausage and Potato Soup with you. Now it’s time to share this easy, creamy, and luxurious potato soup.

Once you see how easy it is to make this soup, you’ll be making it all the time! The soup is simple so the ingredients you use matter. Here’s the rundown for you:

Potatoes: You can use any type of potato, but we highly recommend using Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth. We use Yukon Gold potatoes to make mashed potatoes and these crispy roasted potatoes, too. If you cannot find them, baby red or white potatoes, as well as russet potatoes, will work.

Veggies: Sure this is potato soup, but we love to add a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery add flavor and texture.

 Creamy Potato Soup from Scratch

Butter and Flour: It’s the combination of butter and flour that thickens the soup. We like to use unsalted butter for this and then adjust salt to taste when making the soup. That said, salted butter will work if that is all that you have. If you need the soup to be gluten-free, no problem! We’ve added tips for omitting the flour in the recipe below.

Stock/Broth: For the most flavor, use a good quality chicken stock from the store or use homemade. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).

Cream: We add a little cream at the end of cooking. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious (we use the same trick when making our favorite creamy chicken noodle soup). Using cream isn’t the only option, though. Try half-and-half, sour cream, cream cheese or plain yogurt in its place.

Cheese: Cheese is an optional ingredient, but if you have some on hand, it adds a lovely richness to the soup. For soup that rivals cheesy baked potatoes, use sharp cheddar. We also love stirring in gruyere (we use this when making mac and cheese), and parmesan adds lots of flavor.

Creamy Potato Soup from Scratch

The Steps I Follow For This Soup

Making potato soup from scratch is simple, and it all happens in one pot! Here’s an overview of how to make it (the full potato soup recipe is below).

  1. Cook onions, carrots, and celery in butter until soft.
  2. Stir in the garlic, rosemary, and other spices.
  3. Scatter flour over the veggies and cook until toasty. (It’s the flour that thickens the soup.)
  4. Add the stock then bring to a low simmer.
  5. Add the potatoes and cook, partially covered, until tender.
  6. Stir in the cream and cheese. Taste for seasoning, and then serve!

There are two ways to serve this soup: brothy or thick and blended. We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Homemade Potato Soup

More Comfort Food

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Easy Creamy Homemade Potato Soup

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You will love this easy homemade potato soup recipe with potatoes, veggies, garlic, and a creamy broth. The soup is comforting and ultra-flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skins, so it is not necessary to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: brothy or thick and blended (our favorite). We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.

Makes about 7 cups of soup or 4 to 6 servings

Watch Us Make the Recipe

You Will Need

3 tablespoons butter or olive oil

2 cups chopped onion (1 medium)

1 cup chopped carrot (2 medium)

1 cup chopped celery (2 to 3 stalks)

1 tablespoon minced garlic (3 cloves)

1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary

1/4 teaspoon crushed red pepper flakes

3 tablespoons all-purpose flour

4 cups stock or broth, see our chicken stock or vegetable broth

4 cups chopped potatoes, cubed (1 1/2 pounds or 3 to 4 medium)

1 bay leaf

Salt and fresh ground black pepper

1/4 cup cream, half and half, sour cream or plain yogurt

1 cup (2 ounces) shredded cheese like sharp cheddar or gruyere, optional

For serving (optional): Chopped parsley, chives or scallions, extra shredded cheese, sour cream, crumbled cooked bacon, hot sauce

Directions

    In a large heavy-bottomed pot (like a Dutch oven), melt the butter over medium heat. When the butter is melted, stir in the onions, carrots, and celery. Cook, stirring occasionally until they begin to soften; 5 to 6 minutes.

    Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, and then cook, stirring everything around the pot, for 30 seconds.

    Scatter the flour over the vegetables and cook, stirring, until it looks medium blonde in color; about 1 minute. It will smell toasty, like browned butter.

    Slowly whisk in 2 cups of the stock, making sure there aren’t any lumps of flour. It will be thick.

    Pour in the remaining stock and whisk until blended. Increase the heat and bring the soup to a boil then reduce to a simmer.

    Add the potatoes and bay leaf, and then cook, partially covered, until the potatoes are fork tender; about 20 minutes.

    Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.

    Taste for seasoning then adjust with more salt and pepper as needed. Serve with fresh herbs on top or for a thick and blended soup, use a potato masher to mash or an immersion blender to blend about half of the potatoes in the soup (this is Joanne’s favorite way to serve the soup).

Adam and Joanne's Tips

  • Make it gluten-free: Do not use the flour and instead whisk a tablespoon of cornstarch into the cream (or use milk) and add it to the soup (the cornstarch acts as a thickener). Or leave out flour and the cornstarch and blend about half of the soup to thicken it.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size About 1 cup / Calories 224 / Total Fat 11.8g / Saturated Fat 6.9g / Cholesterol 30.7mg / Sodium 302.2mg / Carbohydrate 23.9g / Dietary Fiber 3.6g / Total Sugars 3.9g / Protein 7.4g
AUTHOR: Adam and Joanne Gallagher

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50 comments… Leave a Comment
  • Audrey B January 15, 2020, 8:18 am

    FANTASTIC! I happened to have all the ingredients on hand and this recipe was super easy to follow! So much flavor! I used a few sweet potatoes I had lying around, along with russett potatoes and I think it added a nice sweetness. I only substituted a dash of cayenne for the red pepper flakes but it was the perfect kick. Thank you!! Will make again! 🙂

    Reply
  • Kelsey January 12, 2020, 10:28 am

    How would you advise to prepare this in an instant pot?

    Reply
    • Joanne January 16, 2020, 1:04 pm

      Hi Kelsey, While I am sure this soup can be made in a pressure cooker (like an Instant Pot), we have not tested it ourselves. I’ll add it to our to-do list, but for now, you may need to do a little experimenting yourself.

      Reply
  • Nicki January 3, 2020, 6:29 pm

    Really easy to follow. Nailed it my first time. Boyfriend and I will have this again.

    Reply
  • Sharon Parker January 1, 2020, 5:57 pm

    I’m trying this recipe for the first time. Substituted thyme for the rosemary (didn’t have any); used a dash of ground cayenne pepper (also out of red pepper flakes!); and no garlic so used garlic powder. Planned to make it per the recipe, but when I put the potatoes in, decided to toss in some frozen corn, to make more of a potato-corn chowder. I’ve had a never-ending cold since Thanksgiving, but can actually smell this cooking. Once the potatoes are done, I’ll add half n’ half. Will serve with crumbled bacon and shredded cheddar (no green onions.) Just the comfort food I’m wanting, New Year’s Day, 2020.

    Reply
  • ANNA GILSTRAP December 30, 2019, 4:25 pm

    Another way to keep this gluten free but still thick and creamy is to add a bit of instant potatoes at the end. This is my favorite way even though I have no problem with gluten. I just like the flavor more!

    Reply
  • Antonym4U December 8, 2019, 6:20 pm

    Made this tonight, it’s SOOOO good! Took my masher to it a lil’ bit as suggested and it’s so good! Used sour cream, omitted cheese (husband’s not a cheese nut) and it’s delicious! Thank you!

    Reply
  • amanda November 24, 2019, 6:38 pm

    very good soup but maybe a few too many potatoes for me

    Reply
  • John November 8, 2019, 6:59 pm

    Believe it or not the quarter teaspoon of red pepper flakes made the potato soup too spicy. Other wise it would have been perfect

    Reply
    • Willi January 5, 2020, 7:57 pm

      I totally agree with you John. Recipe was excellent and easy but next time I will leave the pepper flakes out.

      Reply
  • Krista November 3, 2019, 4:45 pm

    Hands down the best potato soup I’ve ever made. I used sour cream and cheddar cheese at the end, and mashed about half the potatoes to add back into the soup. I am delighted!!!!

    Reply
  • Betty Kuykendall September 18, 2019, 2:19 pm

    I am trying the basics of this soup but I will be adding a can of Cream of Bacon soup in place of other milk products. Be sure to warm up the bacon soup when adding as putting cold items into hot soup makes potatoes hard.

    Reply
  • S dahl August 23, 2019, 1:32 am

    Very good soup I did use 1/2 red & 1/2 purple potatoes then added fresh sweet peas and chopped up a patty pan from my garden topped it off with some white cheddar horseradish cheese. Thanks for the recipe!

    Reply
  • Evelyn McLellan August 22, 2019, 9:33 pm

    Nice soup! I made it according to the recipe with the important caveat that I used 1 TBSP of flour, not 3. I put about a third of it in the blender at the end and that made it thick enough without all the flour.

    Reply
  • Michelle January 5, 2019, 11:53 pm

    Great soup! Doubled the recipe to have leftovers. I used slightly less red pepper flakes than what is called for but really liked the little bit of kick they give. Mixed in some gruyere.

    Reply
  • Margarette Allen November 21, 2018, 4:52 am

    When making soup I add instant mash potato to thicken my soup have you tried this

    Reply
    • Joanne December 3, 2018, 1:13 pm

      Hi there, we have never done this, but thanks for the tip!

      Reply
  • Susan November 20, 2018, 1:57 am

    We got our CSA box today so we had everything we needed to make this soup for dinner. It came together really quickly and was super tasty. My husband especially liked the little kick of heat from the red pepper flakes. We did use purple carrots so the broth ended up a weird purple-grey color, but that didn’t bother us at all. Thanks for the recipe!

    Reply

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