Description

This creamy potato soup recipe offers a comforting and rich bowl of warmth, perfect for chilly days. Using russet potatoes for their creamy texture combined with a flavorful blend of onions, garlic, and a smooth roux made from butter and flour, this soup is thickened to perfection. Enriched with chicken or vegetable broth and finished with milk or cream, it delivers a velvety consistency balanced with savory depth. Optional herbs like thyme or rosemary add an aromatic herbal note, while toppings such as cheese, chives, bacon bits, or sour cream provide delightful garnish and extra flavor.

Ingredients

Scale

Main Ingredients

4 large russet potatoes, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
4 tbsp unsalted butter
3 tbsp all-purpose flour
4 cups chicken or vegetable broth
1 cup whole milk or heavy cream
Salt and black pepper, to taste

Optional Ingredients

Fresh thyme or rosemary, for an herbal note
Cheese, for topping
Chives, chopped, for topping
Bacon bits, for topping
Sour cream, for topping

Instructions

Prepare Ingredients: Peel and dice the russet potatoes into uniform pieces for even cooking. Chop the onion finely and mince the garlic cloves to infuse flavor evenly through the soup.
Cook Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until soft and translucent, about 5 minutes, to build a flavorful base.
Make the Roux: Sprinkle the flour over the cooked onions and garlic. Stir continuously for about 2 minutes until the mixture forms a roux and turns slightly golden, which will thicken the soup and remove the raw flour taste.
Add Broth and Potatoes: Gradually whisk in the chicken or vegetable broth to avoid lumps. Add the diced potatoes and bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Blend the Soup (Optional): For a smoother consistency, use an immersion blender to blend part or all of the soup directly in the pot. Alternatively, transfer some of the soup to a blender carefully and puree before returning to the pot.
Finish with Dairy: Stir in the whole milk or heavy cream and heat the soup gently until warmed through, but not boiling, to keep the cream from curdling.
Season and Add Herbs: Season the soup with salt and black pepper to taste. Add fresh thyme or rosemary at this stage for an herbal note if desired. Let the herbs infuse for a few minutes, then remove any sprigs before serving.
Serve and Garnish: Ladle the soup into bowls and top with your choice of garnish such as shredded cheese, chopped chives, crispy bacon bits, or a dollop of sour cream to add extra texture and flavor.

Notes

Russet potatoes are preferred for their high starch content, giving the soup a creamy texture, but Yukon Gold potatoes can be used for a buttery taste.
To make this recipe vegetarian, use vegetable broth instead of chicken broth.
The soup can be blended partially for a chunky texture or fully for an ultra-smooth finish.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Adding toppings like bacon bits makes the soup non-vegetarian; omit if serving vegetarian guests.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy potato soup, potato soup recipe, comforting soup, easy potato soup, creamy soup