Easy Creamy Potato Soup Recipes

There’s something magic about a warm bowl of creamy potato soup on a chilly day that just hits different. This isn’t your fancy schmancy restaurant kind with a million ingredients or surprises. Nope, it’s simple, homey, thick, and cozy—the kind of soup you want to wrap yourself in after a long day. The silky potatoes mixed with a little bit of cream and some good ol’ seasoning make it *so* comforting, it’s basically a hug in a bowl.

My husband is absolutely obsessed with this soup—I swear, if I make it once, he’ll want it every week. He even told me recently it’s his comfort food go-to, perfect for when he’s feeling tired or stressed. Honestly, it’s become our little ritual, especially on lazy Sunday afternoons or those random weeknights when nothing else sounds good. I love that it’s quick enough for a busy life but still feels like I spent hours in the kitchen. Trust me, you wanna try this ASAP.

How to Make It

Okay, so picture this: you start by sautéing some onions and garlic until they’re soft and smelling amazing (warning: your kitchen might smell better than a bakery at this point). Then toss in cubed potatoes—they don’t need to be perfect, just chuck ’em in. Pour in some broth, bring it all to a boil, and let everything simmer until the potatoes are meltingly tender. Then, here’s the fun part—you blend some or most of the soup right in the pot (or blender if you’re fancy or impatient) to get that creamy texture. Stir in some cream, salt, pepper, and maybe a pinch of nutmeg if you’re feeling wild. Done! Now just ladle it into bowls and let the soup party begin.

✔Ingredient Notes

– Potatoes: I usually grab Yukon Gold because they get creamy and smooth without falling apart completely. Russets work fine too, but they’re a little fluffier.
– Chicken broth: Homemade is great if you have it, but store-bought works just fine. Make sure it’s decent quality — watery broth equals blah soup.
– Heavy cream: Adds that silky richness. You can swap for half and half if you want it lighter, but don’t go water-thin or it won’t feel as cozy.
– Onion and garlic: Just saute them well so they’re soft and sweet. Burnt garlic is a horror, so keep an eye on it!
– Bacon (optional): Crispy bacon on top turns this soup into a whole vibe. If you’re skipping meat, a sprinkle of smoked paprika helps replicate that smoky goodness.

✔Recipe Steps

1. Chop onions and garlic, then sauté in a big pot with a bit of oil or butter until soft and fragrant.
2. Cut potatoes into bite-sized chunks (no need to peel if you love that rustic vibe) and toss them into the pot.
3. Pour in chicken broth and bring everything to a boil, then reduce heat to let it simmer until potatoes are tender—about 15-20 minutes.
4. Use an immersion blender (or carefully transfer to a blender) to puree half or all of the soup, depending on how chunky or smooth you like it.
5. Stir in heavy cream, salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning accordingly.
6. Serve hot, topping with crispy bacon bits, shredded cheese, chopped green onions, or whatever you love.

What to Serve It With

Grab some crusty bread or garlic toast to mop up every last drop. A simple side salad with a tangy vinaigrette balances the creaminess. If you’re feeling wild, sprinkle a handful of shredded cheddar or a dollop of sour cream on top for extra cozy vibes.

✔Tips & Mistakes

Don’t rush the simmering! Potatoes need time to get soft and sweet. Also, don’t add cream too early or it might separate and turn ugly. If your soup feels too thick, just thin it with a splash more broth or even water—no shame. Burnt garlic or onions will ruin the deal, so keep your heat moderate and stir often.

✔Storage Tips

Leftovers keep wonderfully in the fridge for 3-4 days, just reheat gently on the stove (microwaving is fine but stir a lot). The soup tightens up cold, so if you’re anything like me, you might end up eating it cold for breakfast straight from the fridge… no judgment here. You can freeze this soup in an airtight container for up to 2 months but skip the cream until you reheat, then swirl it in last minute.

✔Variations and Substitutions

If you want a dairy-free version, swap cream for coconut milk or a plant-based creamer. It changes the flavor but still has that luscious texture. Used sweet potatoes once and loved the twist—adds sweetness and color. No bacon? No problem—smoked paprika or liquid smoke adds that cozy edge. Sometimes I’ve tossed in a handful of kale or spinach for some green points, and honestly, it worked beautifully.

Frequently Asked Questions

Easy Creamy Potato Soup Recipes

This creamy potato soup is simple to make and perfect for a cozy meal. Loaded with tender potatoes and rich flavors, it's sure to warm you up.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups peeled and diced potatoes
• ▢ 1 cup chopped onions
• ▢ 3 cups chicken broth low sodium
• ▢ 1.5 cups half-and-half cream
• ▢ 2 tablespoons unsalted butter
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.25 cup shredded cheddar cheese optional for topping
• ▢ 2 tablespoons chopped fresh chives for garnish

Instructions

Preparation Steps

• Melt the butter in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
• Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using an immersion blender, puree the soup until smooth but still slightly chunky.
• Stir in half-and-half cream, salt, and freshly ground black pepper. Heat gently without boiling.
• Serve hot, topped with shredded cheddar cheese and chopped fresh chives if desired.

Notes

This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.