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Jana Rae

Creamy Homestyle Potato Soup

This Creamy Potato Soup is rich, hearty, and packed with comforting flavors. Made with tender potatoes, creamy broth, and classic toppings, this one-pot meal is perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.