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Home » Recipes » Soup and Stew Recipes

Creamy Potato Soup Recipe

Modified: Jan 3, 2024 by Kori Butler · Published: Jan 3, 2024

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This creamy potato soup recipe is THE perfect dish to serve when the weather turns chilly! You'll love this comforting bowl of cheesy, creamy, hearty soup with vegetables, cheese, broth, and fresh herbs. Can be made loaded with bacon too! Can be made dairy-free and plant based if you want!

A white bowl of potato soup garnished with shredded cheese and bacon crumbles.Pin

You'll Love This Recipe For Creamy Potato Soup

Winter Comfort Food. Soup is good all year round, but there is something about a cozy bowl of delicious soup to warm your soul when it is chilly outside. This easy potato soup is just what you and your family need this season!

Hearty & Delicious! I love the hearty pieces of potatoes, celery, carrots, onion, and fresh herbs in this soup - it feels like a full meal in a bowl. You can always add more ingredients if you'd like to as well!

Healthy. This recipe is already packed full of fresh vegetables, so there are lots of healthy vitamins and minerals. It's also gluten-free, and you make it plant-based by using oat milk in place of half and half, omitting the cheese, and using olive oil in place of butter.

Creamy Cheese and Potato Soup Ingredients

Ingredients needed for making potato soup on a white wooden board.

Here are the ingredients you will need to make creamy potato soup:

  • Butter: unsalted or salted butter will work well in this recipe. If you use unsalted, you can adjust your added salt for flavor.
  • Celery
  • Carrots: peel and slice your carrots, or use baby carrots and slice.
  • Onion: white, yellow, or sweet onions work best in this recipe.
  • Potatoes: you can use russet or Yukon gold potatoes. You can also peel your potatoes before adding to your soup or leave the peel on and wash your potatoes before adding to the soup.
  • Chicken Broth: regular or low sodium both work well in this recipe. You can substitute with vegetable broth or stock if preferred- a great way to make this recipe vegetarian.
  • Fresh Parsley: if you can't find fresh you can substitute with 1-2 tablespoons of dried parsley. You may need more dried for a better flavor payout.
  • Fresh Thyme: use dried thyme if you can't find fresh. Add 1-2 teaspoons. You can always add more to taste.
  • Salt
  • Ground Black Pepper
  • Half and Half or Creamy Oat Milk: use half and half, heavy cream, or regular milk if desired—the higher the fat content, the creamier the soup. Creamy oat milk makes a great plant-based alternative.
  • Shredded Cheddar Cheese or a Plant-Based Alternative: you can use regular, sharp cheddar cheese, or a shredded cheese blend if desired!
  • Optional: chopped chives or green onion.

For exact ingredient quantities, please see the recipe card below!

Be sure to pin this pin to Pinterest to save for later! 🙂

A white bowl of creamy potato soup with a spoon.Pin

Variations and Substitutions

  • Make it loaded! Chop and cook 4 ounces of bacon. Remove the bacon with a slotted spoon and place on a paper towel. Remove all but 2 tablespoons of bacon grease to continue with the next step of sauteing the vegetables. Add bacon back in when the shredded cheese is added. Top with sour cream and chopped chives. Like a loaded baked potato soup!
  • Make it vegetarian. Use vegetable broth or stock in place of chicken broth, omit the cheese, use olive oil in place of butter.
  • Add protein. Some ideas to add to this soup are bacon, diced ham, shredded rotisserie chicken, or even beans.
  • Add more veggies! Other vegetables to add could be cut green beans, peas, corn, or any other of your favorites.
  • Make it spicy. Add crushed red pepper flakes, chili powder, and cayenne, or top your soup with your favorite hot sauce for a little extra kick!

How To Make Creamy Potato Soup

This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!

Sautéing onions, carrots, and celery in an oval white soup pot for potato soup.

1. In a large pot, preheat oil. Add in onion, celery, and carrots - saute until soft.

Adding the potatoes, broth, and seasoning to a white soup pot then simmering the potato soup on the stovetop.

2. Add potatoes, broth, herbs, salt and pepper. Cover and bring to a boil, then reduce heat. Simmer until the potatoes are very soft.

Using an immersion blender to blend the potato soup.Pin

3. Blend the soup using an immersion blender until your desired consistency is achieved.

Adding the dairy, cheese, and green onions to the potato soup on the stovetop.

4. Warm half and half in the microwave. Add half and half, cheese, and green onion to the soup.

How To Serve Potato Soup

  • Adjust any seasonings to taste.
  • Top your soup with chopped green onion or chives, a dollop of sour cream and a little extra shredded cheddar cheese.
  • Use the immersion blender and blend to your desired consistency—the more blended, the smoother, and the less blended, the more chunks.

What Goes with Potato Soup?

  • One of my favorite pairings with this soup is a slice of warm, crusty bread to dip into the soup.
  • Top your soup with oyster crackers or crushed saltine crackers.
  • Serve with a small side salad with your favorite dressing.

Top Tips

  • Do not add cold half-and-half or milk to the soup; it can curdle. Warm it up before adding it to the soup. Warm it in a microwave or mix it with a couple of ladles full of soup first.
  • The soup can be blended entirely smooth or left with some chunks - whatever you prefer is fine.

FAQs

How to thicken potato soup?

My go-to way to thicken any soup is by adding a cornstarch slurry until you achieve your desired consistency. Use a 1:1 ratio of cold water to cornstarch. Start with one tablespoon and increase until your soup is nice and thick!

Why is my potato soup bland?

Potatoes are loaded with starch and water; this will make your soup require more seasoning for the best flavor. Make sure you add herbs, and spices, and use chicken broth to add flavor.

Does cream cheese thicken up potato soup?

Cream cheese will add a creamy mouthfeel to your soup, and if you use an immersion blender to blend your soup, it can help it thicken slightly. I would suggest using a cornstarch slurry if you are looking to thicken it more effectively.

How To Store

Allow your soup to cool, then transfer to an air-tight container. Store in the fridge for up to 4 days.

How To Reheat

Transfer your soup to a microwave-safe dish to reheat in the microwave. Cover and heat in 30-second increments until your desired temperature. You can also reheat in a pot on the stove; stir often to prevent burning.

If cooking from frozen- transfer your container to the fridge to thaw overnight before following the reheat instructions.

How To Freeze

Allow your soup to cool completely before you transfer to either an air-tight container or a sealable bag. Freeze for up to 3 months for the best result. (Note: if using a bag, remove all excess air and store it flat in the freezer.)

📖 The recipe.

Potato soup served in a white bowl with a spoon and garnished with cheese and bacon.

Creamy Potato Soup

This delicious creamy potato soup recipe is total comfort food and the perfect thing to serve on a chilly day - it's cozy, cheesy, and hearty. Yum! 
5 from 2 votes
Print Recipe Pin Recipe Save Saved!
Author Kori Butler
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup and Stew Recipes
Cuisine American
Servings 7
Calories 235 kcal

Ingredients
  

  • 3 tablespoons butter
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¾ cup chopped onions
  • 1½ pounds chopped potatoes (peeled or unpeeled, your preference)
  • 3 cups chicken broth (or vegetable broth)
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt (plus extra to taste)
  • ¼ teaspoon ground black pepper (plus extra to taste)
  • 1½ cups half and half or creamy oat milk
  • ½ pound shredded cheddar cheese (plant based cheddar may be used, or another favorite)
  • optional: ¼ cup chopped chives or green onion

Instructions
 

  • In a large soup pot, preheat olive oil over medium-high heat. Add in onion, celery, and carrots. Sauté until soft, about 7 to 8 minutes.
    Sautéing onions, carrots, and celery in an oval white soup pot for potato soup.
  • Add potatoes, broth, parsley, thyme, salt, and pepper. Cover and bring to a boil. Reduce heat to low. Continue simmering until the potatoes are very soft, about 30 minutes.
    Adding the potatoes, broth, and seasoning to a white soup pot then simmering the potato soup on the stovetop.
  • Using a handheld immersion blender (or a traditional blender - 2 cups at a time), blend until the desired consistency is reached.
    Using an immersion blender to blend the potato soup.
  • Pour half and half into a microwave-safe bowl and warm it for 1 minute on 50% power. Add to the soup along with the cheese and green onion (if using). Stir until the cheese is melted. Adjust seasoning with salt and pepper to taste.
    Adding the dairy, cheese, and green onions to the potato soup on the stovetop.

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS:
    • Make it loaded potato soup: Chop and cook 4 ounces of bacon. Remove bacon with a slotted spoon and place on a paper towel. Remove all but 2 tablespoons of bacon grease and continue with the next step of sautéing the vegetables. Add bacon back in when the shredded cheese is added. Add in sour cream and chives. 
    • Vegetarian and vegan: use vegetable broth, plant-based milk, and vegan sour cream.
  • TIPS: Do not add cold half-and-half or milk to the soup; it could curdle. Warm it before adding it to the soup. You can warm it in a microwave or mix it with a couple of ladles full of soup first. 
  • SERVING SUGGESTIONS: Adjust seasoning to taste. Top with green onion or chives, a dollop of sour cream, and a little extra shredded cheddar cheese. 

Nutrition

Calories: 235kcalCarbohydrates: 27gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 509mgPotassium: 726mgFiber: 3gSugar: 5gVitamin A: 2643IUVitamin C: 23mgCalcium: 215mgIron: 1mg
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Hey there, I'm Kori.

I’m a culinary school trained chef specializing in holistic nutrition and wellness. I’ve always been a major foodie, and as I’ve aged, the full impact of my love of food—and not-necessarily-healthy eating habits—caught up to me. In an effort to make positive changes in my life (and hopefully yours, too), I created this website where I could share great-tasting, craveable, healthy recipes.

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