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–+ servings
Creamy potato soup in a yellow bowl topped with green onions, shredded cheese, and bacon bits

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.
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Prep Time 20 minutes
Cook Time 30 minutes
rest time 0 minutes
Total Time 50 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 244
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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