This Creamy Homestyle Potato Soup is the ultimate comfort food, packed with rich flavors and a velvety texture. Made with simple, wholesome ingredients, it’s the perfect dish for chilly evenings, family dinners, or meal prep. Topped with crispy bacon, shredded cheese, and fresh green onions, this potato soup is both satisfying and easy to make.
The Secret to a Rich and Creamy Potato Soup
The secret to achieving a luxuriously creamy potato soup lies in how the potatoes are cooked and blended. Start by simmering the diced potatoes in broth until fork-tender. This ensures they absorb maximum flavor while softening perfectly. Instead of blending the entire batch, mash half of the potatoes for a thick, creamy consistency while leaving some chunks for a satisfying texture. Adding a roux made from butter and flour helps create a smooth, velvety base.
How to Make the Best Potato Soup
1️⃣ Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2️⃣ Simmer the Potatoes: Pour in the broth and add the diced potatoes. Bring to a gentle boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.
3️⃣ Make it Creamy: In a small bowl, whisk together flour and a few tablespoons of milk until smooth. Stir this mixture into the soup, then slowly add the remaining milk, stirring constantly. Simmer for another 5-10 minutes until the soup thickens.
4️⃣ Blend for Perfect Texture: Mash half of the potatoes using a potato masher or blend part of the soup with an immersion blender for extra creaminess while keeping some chunks.
5️⃣ Finish with Flavor: Stir in sour cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to let the flavors meld.
Best Toppings for Potato Soup
The toppings you choose can take this soup to the next level! Classic options like shredded cheddar cheese, crispy bacon, and sliced green onions add the perfect balance of creaminess and crunch. If you love a hint of spice, add a dash of hot sauce or cayenne pepper. Want a lighter version? Skip the bacon and opt for Greek yogurt instead of sour cream.
How to Store & Reheat Potato Soup
This potato soup stores beautifully, making it an excellent meal prep option.
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: This soup can be frozen, but dairy-based soups may slightly change texture. Freeze in portions and thaw overnight before reheating.
- Reheating: Warm over medium-low heat on the stove, stirring occasionally. If needed, add a splash of milk or broth to bring back the creamy consistency.
FAQs for Creamy Potato Soup
1. Can I use a different type of potato?
Yes! Russet potatoes create a fluffy, starchy texture, but Yukon Gold or red potatoes will work well too.
2. How can I make this soup dairy-free?
Use coconut milk or cashew cream instead of milk and sour cream. Substitute butter with olive oil.
3. Can I make this soup in a slow cooker?
Absolutely! Add all ingredients except the milk, flour, and sour cream to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the dairy components before serving.
4. How can I thicken the soup more?
For an even thicker soup, add an extra tablespoon of flour to the roux or blend more potatoes.
5. Can I make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and skip the bacon topping.
Creamy Homestyle Potato Soup
Ingredients
For the Soup:
- 4 large russet potatoes peeled and diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 ½ cups whole milk or heavy cream
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
For Toppings (Optional):
- ½ cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 2 green onions sliced
- ¼ cup sour cream
Instructions
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Simmer the Potatoes: Pour in the broth and add the diced potatoes. Bring to a gentle boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Make it Creamy: In a small bowl, whisk together flour and a few tablespoons of milk until smooth. Stir this mixture into the soup, then slowly add the remaining milk, stirring constantly. Simmer for another 5-10 minutes until the soup thickens.
- Blend for Perfect Texture: Mash half of the potatoes using a potato masher or blend part of the soup with an immersion blender for extra creaminess while keeping some chunks.
- Finish with Flavor: Stir in sour cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to let the flavors meld.
Notes
- Choosing the Right Potatoes: Russet potatoes make the soup extra creamy, while Yukon Gold adds a buttery flavor. Use a mix for the best results.
- Thickening Tip: If you prefer a thicker soup, mash some of the potatoes after cooking or add an extra tablespoon of flour when making the roux.
- Make it Dairy-Free: Swap the butter for olive oil, use coconut milk or cashew cream instead of heavy cream, and opt for a plant-based cheese substitute.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of milk or broth if it thickens too much.
- Freezing Instructions: To freeze, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Topping Variations: Try adding crispy fried onions, sour cream, croutons, or even a drizzle of hot sauce for extra flavor.
- Serving Suggestions: Pair with warm, crusty bread, a side salad, or a grilled cheese sandwich for the ultimate cozy meal.
