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.
Servings 6 servings
Ingredients
- 4 medium potatoes peeled and diced
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Chopped chives optional, for garnish
- Grated cheese optional, for garnish
- Bacon bits optional, for garnish
Instructions
- 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.