The Best Creamy Potato Soup – Simple, Filling & Perfect for Meal Prep

Potato Soup is a creamy, comforting soup made with potatoes, onion, garlic, celery, carrots, milk, and broth, then finished with your favorite toppings like sour cream, shredded cheese, bacon bits, and green onions. It has a rich, velvety texture and classic cozy flavor that makes it an easy family dinner or a satisfying lunch.

This is the kind of soup that feels especially good on a cold day, but it works any time you want something simple and filling. The potatoes make it hearty, while the onion, garlic, celery, and carrots build a flavorful base that gives the soup more depth than a plain cream soup.

Once blended, it turns silky and smooth with just enough body to feel substantial. The toppings take it over the top, so every bowl can be finished exactly the way you like it.

Why You’ll Love This Recipe

• Creamy, cozy, and full of classic comfort-food flavor
• Made with simple, easy-to-find ingredients
• Filling enough for lunch or dinner
• Easy to customize with toppings and add-ins
• Great for meal prep and reheating later

Ingredients

Candy base

• 2 tablespoons butter or olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 ribs celery, diced
• 2 large carrots, diced
• 3 to 4 tablespoons all-purpose flour (gluten-free if needed)
• 2 cups whole milk or 2% milk
• 3 cups chicken broth or vegetable broth
• 3 pounds gold potatoes, peeled and diced into 1/2-inch cubes (about 6 medium potatoes)
• 1 bay leaf
• 1 1/2 to 2 teaspoons salt, plus more to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/4 teaspoon nutmeg, optional

Finish

• sour cream
• shredded cheese
• bacon bits
• chopped green onions

Ingredient Notes & Substitutions

• Gold potatoes are a great choice because they blend into a creamy soup without turning gluey.
• Whole milk gives the richest result, but 2% milk still works well.
• Chicken broth adds deeper savory flavor, while vegetable broth keeps the soup vegetarian if you skip bacon topping.
• Flour helps thicken the soup. Use a good 1:1 gluten-free flour blend if needed.
• Butter gives a richer flavor, but olive oil works well if that is what you have.
• Marjoram adds a gentle herb flavor that pairs nicely with potatoes, but you can leave it out if needed.
• Nutmeg is optional, but a small amount gives the soup a warm, subtle depth.
• For toppings, cheddar is a great classic option, and chopped green onions add freshness and color.

How to Make Potato Soup

• Heat the butter or olive oil in a large soup pot over medium heat.
• Add the onion and cook until it starts to soften. Stir in the garlic, celery, and carrots, and cook for a few more minutes until the vegetables begin to soften.
• Sprinkle in the flour and stir well so the vegetables are coated. Cook for about 1 minute to remove the raw flour taste.

• Slowly pour in the milk and broth, stirring as you go so the mixture stays smooth.
• Add the diced potatoes, bay leaf, salt, dried thyme, marjoram, black pepper, and nutmeg if using.
• Bring the soup to a gentle simmer, then lower the heat and cook until the potatoes are very tender, about 20 to 25 minutes.
• Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy, or blend part of it if you want a little more texture.

• Taste and adjust the salt and pepper as needed.
• Ladle into bowls and top with sour cream, shredded cheese, bacon bits, and chopped green onions.

Expert Tips

• Cut the potatoes into even pieces so they cook at the same rate.
• Stir the flour into the vegetables well before adding liquid to help prevent lumps.
• Pour in the milk gradually while stirring for a smoother soup base.
• Keep the soup at a gentle simmer, not a hard boil, so the milk stays smooth.
• Blend carefully while the soup is hot, especially if using a countertop blender.
• For a chunkier soup, blend only part of the pot and leave some potato pieces whole.
• Taste after blending because the seasoning often needs a final adjustment.
• Add toppings right before serving so they stay fresh and flavorful.

Storage & Freezing

• Store leftover Potato Soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove over low heat or in the microwave in short intervals, stirring in between. If the soup thickens in the fridge, add a splash of broth or milk to loosen it.
• You can freeze it, but the texture may change slightly because of the milk and potatoes. For best results, freeze in portions for up to 2 months.
• Thaw overnight in the refrigerator and reheat gently, stirring well. If needed, blend again briefly to smooth it out.

Variations

• Add cooked shredded chicken for a heartier meal
• Stir in cooked broccoli for a potato broccoli soup version
• Use sharp cheddar in the soup for extra cheesy flavor
• Add a pinch of smoked paprika for a subtle smoky note
• Leave part of the potatoes chunky for a more rustic texture

Potato Soup

A creamy homemade potato soup made with potatoes, onion, garlic, celery, carrots, milk, and broth. It is rich, cozy, and easy to top with sour cream, cheese, bacon bits, and green onions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

rest time 0 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Soup

Cuisine: American

Calories: 244

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• the soup base
• 2 tablespoons butter or olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 2 ribs celery diced
• 2 large carrots diced
• 3 to 4 tablespoons all-purpose flour gluten-free if needed
• 2 cups whole or 2% milk
• 3 cups chicken broth or vegetable broth
• 3 pounds gold potatoes peeled and diced into 1/2-inch cubes (about 6 medium potatoes)
• 1 bay leaf
• 1 1/2 to 2 teaspoons salt plus more to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon ground black pepper plus more to taste
• 1/4 teaspoon nutmeg optional
• For topping
• sour cream
• shredded cheese
• bacon bits
• chopped green onions

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Immersion blender

Method

 

1. Heat the butter or olive oil in a large pot over medium heat.
2. Add the finely chopped onion and cook until softened. Stir in the minced garlic, diced celery, and diced carrots, and cook for a few more minutes.
3. Sprinkle in the flour and stir well to coat the vegetables. Cook for 1 minute.
4. Slowly add the milk and chicken broth, stirring until smooth.
5. Add the diced potatoes, bay leaf, salt, dried thyme, marjoram, black pepper, and nutmeg if using.
6. Bring to a gentle simmer and cook for 20 to 25 minutes, or until the potatoes are very tender.
7. Remove the bay leaf. Blend the soup with an immersion blender until smooth and creamy, or blend only part of it for a chunkier texture.
8. Taste and adjust salt and pepper as needed.
9. Serve hot with sour cream, shredded cheese, bacon bits, and chopped green onions.

Nutrition

Calories: 244kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 702mgPotassium: 834mgFiber: 4gSugar: 7gVitamin A: 4270IUVitamin C: 17mgCalcium: 113mgIron: 2mg

Notes

• Gold potatoes give the soup a naturally creamy texture.
• Blend all of the soup for a smooth finish, or leave some potato pieces for more texture.
• Whole milk makes the soup richer, but 2% milk also works.
• Add broth or milk when reheating if the soup thickens too much.
• Toppings add extra flavor and make each bowl feel more complete.

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