Creamy Potato Soup
This creamy potato soup is smooth, comforting, and easy to make with simple ingredients. Serve it hot with chives, cheese, bacon, or your favorite soup toppings.
Creamy Potato Soup
A comforting homemade potato soup blended until smooth, finished with heavy cream, and served with your favorite savory toppings.
Ingredients
Method
- Peel the potatoes and cut them into small, even cubes.
- Melt the butter in a large pot over medium heat. Add the onion and garlic, then sauté until the onion is soft and translucent.
- Add the diced potatoes and stir to coat them with the butter and aromatics.
- Pour in the chicken or vegetable broth. Bring to a gentle boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Blend the soup with an immersion blender until smooth. Alternatively, carefully blend it in batches in a countertop blender and return it to the pot.
- Stir in the heavy cream and simmer gently for 3–5 minutes. Do not let the soup boil vigorously.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with chives, grated cheese, bacon bits, or your preferred toppings.
Creamy Potato Soup FAQs
Which potatoes work best?
Russet potatoes create a fluffy, creamy texture, while Yukon Gold potatoes add a naturally buttery flavor.
Can I make it dairy-free?
Yes. Use olive oil or plant-based butter and replace the heavy cream with an unsweetened plant-based cream.
How should leftovers be stored?
Refrigerate the cooled soup in an airtight container for up to three days and reheat it gently over low heat.
