Cream of potato soup nights are the ones my family actually looks forward to during the colder months.
It’s the kind of dinner that comes together in one pot and tastes like it took a lot more effort than it really did.
I first started making this soup when I needed something filling on a tight grocery budget, using potatoes, a little butter, and milk from the fridge.
It turned into one of the most requested meals in my house, and I’ve been tweaking it ever since to get the texture and flavor just right.
This version leans on a simple butter and flour roux for body, a mirepoix of onion, celery, and carrot for depth, and a partial mash at the end so you get that classic thick, spoon coating texture with just enough potato chunks left for bite.
It comes together on the stovetop in under an hour, and you probably already have most of what you need in your kitchen right now.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This creamy bowl fits right in alongside my cajun potato soup in the regular dinner rotation, especially when the weather turns cold.
Why You’ll Love This Cream Of Potato Soup Recipe
This soup earns its spot in the regular rotation because it’s genuinely simple to pull off, even on a weeknight.
It also stretches a handful of affordable ingredients into a pot that feeds the whole family.
The texture is what really sets it apart from a thin, brothy potato soup.
A partial mash gives you creaminess in every spoonful while still leaving soft potato chunks throughout.
- Made with pantry staples you likely already have on hand
- Naturally thickened with a simple roux, no cornstarch slurry needed
- Ready in under an hour from start to finish
- Endlessly customizable with cheese, bacon, or fresh herbs on top
- Reheats beautifully, so leftovers taste just as good the next day
You might also enjoy: Creamy Sausage And Potato Soup for a heartier, meatier take on the same cozy flavors.
Ingredients
Every ingredient here plays a role, from the roux that thickens the base to the smoked paprika that rounds out the flavor.
Nothing fancy is required, and substitutions are noted where they matter.
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 4 cups chicken broth
- 2 pounds Yukon Gold or russet potatoes, peeled and diced into 1 inch pieces
- 1 bay leaf
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Optional toppings: shredded cheddar cheese, crispy bacon bits, chopped chives, sour cream
Read Also: Ham And Potato Soup Recipe
Kitchen Equipment Needed
You don’t need anything specialized to make this soup, just a few pieces most home cooks already own.
A couple of upgrades below can make the process smoother if you cook a lot of soups.
- Large Dutch oven or heavy bottomed soup pot
- Whisk
- Wooden spoon
- Chef’s knife and cutting board
- Measuring cups and spoons
- Potato masher or immersion blender
- Ladle
This pairs beautifully with my baked potato soup if you want to compare two different potato soup styles side by side.
Recommended Products for This Recipe
These are a few products I personally rely on when making this soup, based on years of testing potato soup recipes in my own kitchen.
None of these are required, but they make the process a little easier and the results a little better.
1. Enameled Cast Iron Dutch Oven
A heavy, enameled Dutch oven distributes heat evenly so your roux doesn’t scorch and your potatoes cook at a steady simmer.
The thick walls also mean the soup holds its heat well once it’s ready to serve.
2. Handheld Immersion Blender
I use this to partially blend the soup right in the pot instead of dragging out a full blender and dirtying more dishes.
A few short pulses give you that creamy texture while still leaving plenty of potato chunks.
3. Smoked Spanish Paprika
Regular paprika works in a pinch, but smoked paprika adds a subtle depth that makes this soup taste like it simmered all day.
A little goes a long way, so one tin lasts a long time.
4. Microplane Fine Grater
This is my go to for grating cheddar straight over each bowl and for finely mincing garlic without dragging out the food processor.
It makes the garnish step quick and mess free.
Another favorite: Crockpot Potato Soup if you’d rather let this cook itself while you’re busy elsewhere.
Step-by-Step Instructions: How to Make Cream Of Potato Soup
1. Prep the vegetables and potatoes
- Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate.
- Mince the garlic finely and set it aside separately, since it cooks much faster than the other vegetables.
- Peel the potatoes and cut them into roughly 1 inch cubes, keeping the pieces uniform so they cook evenly.
- Have your chicken broth, milk, and heavy cream measured out and within reach before you start cooking.
2. Sauté the aromatics
- Melt the 4 tablespoons of butter in your Dutch oven or soup pot over medium heat.
- Add the diced onion, celery, and carrot to the melted butter.
- Cook, stirring occasionally, for 5 to 7 minutes, until the onion turns soft and translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant, stirring constantly so it doesn’t burn.
3. Make the roux
- Sprinkle the 1/3 cup of flour evenly over the cooked vegetables.
- Stir constantly for about 2 minutes, coating the vegetables and cooking off the raw flour taste.
- The mixture should look thick and slightly golden, similar to a thin paste clinging to the vegetables.
4. Add the broth and potatoes
- Slowly pour in the 4 cups of chicken broth while whisking constantly to prevent lumps from forming.
- Add the diced potatoes and the bay leaf to the pot.
- Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
- Cover partially and simmer for 15 to 18 minutes, until the potatoes are fork tender.
5. Mash for texture
- Remove and discard the bay leaf.
- Use a potato masher to mash about half the potatoes directly in the pot, leaving the rest in chunks.
- If using an immersion blender instead, pulse it briefly two or three times rather than fully pureeing the soup.
6. Stir in the milk and cream
- Reduce the heat to low so the soup no longer bubbles rapidly.
- Pour in the 2 cups of whole milk and the 1/2 cup of heavy cream.
- Stir gently and let the soup warm through for 3 to 5 minutes without letting it come to a full boil, which can cause the dairy to separate.
7. Season and adjust
- Stir in the 1 teaspoon of salt, the 1/2 teaspoon of black pepper, and the 1/2 teaspoon of smoked paprika.
- Taste the soup and add more salt or pepper as needed.
- If the soup seems too thick, thin it with a splash more milk or broth until it reaches the consistency you like.
8. Garnish and serve
- Ladle the hot soup into bowls.
- Top each bowl with shredded cheddar cheese, crispy bacon bits, chopped chives, or a spoonful of sour cream as desired.
- Serve immediately while hot.
The same roux technique works wonderfully in Mashed Potato Soup too, if you have leftover mashed potatoes to use up.
Tips for The Best Cream Of Potato Soup
A few small habits make the difference between a good pot of potato soup and a great one.
Most of it comes down to patience with the roux and not rushing the dairy at the end.
- Dice the potatoes uniformly so they finish cooking at the same time
- Whisk the broth in gradually to avoid a lumpy base
- Keep the heat low once the milk and cream go in to prevent curdling
- Taste and adjust seasoning at the very end, since the dairy mellows the flavors
- Let the soup rest for a few minutes off the heat before serving, since it thickens slightly as it cools
I picked up a lot of this technique while working on my vichyssoise, which uses a similar potato base served cold instead of hot.
Serving Suggestions
This soup is filling enough to serve as a main course, especially with some crusty bread on the side for dipping.
It also works well as a starter before something lighter.
- Warm, crusty French bread or dinner rolls for dipping
- A simple green salad with a light vinaigrette
- Grilled cheese sandwiches for a comforting pairing
- A side of Broccoli Cheddar if you want to offer a soup sampler for a gathering
- Extra shredded cheese, bacon, and chives set out so everyone can build their own bowl
Variations of Cream Of Potato Soup
Once you have the base recipe down, it’s easy to change things up depending on what you’re craving or what’s in the fridge.
Here are a few directions I’ve taken this soup over the years.
- Loaded style: stir in shredded cheddar directly into the pot and top with extra bacon and sour cream
- Lighter version: swap the heavy cream for additional milk or a splash of half and half
- Spicier kick: add a pinch of cayenne or a diced jalapeño with the onions
- Heartier meal: stir in cooked, crumbled sausage or diced ham near the end of cooking
- Vegetarian option: use vegetable broth in place of chicken broth
Read Also: Cheeseburger Soup Recipe
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or planned leftovers.
Just keep in mind that potato soups can thicken quite a bit once chilled.
- Refrigerate in an airtight container for up to 4 days
- Reheat gently on the stovetop over low heat, stirring often
- Add a splash of milk or broth when reheating to loosen the texture
- Avoid boiling the soup when reheating, since high heat can cause the dairy to separate
- Freezing is not recommended, as the dairy and potatoes can turn grainy after thawing
This pairs beautifully with my hamburger soup for a stocked freezer of hearty soups, since that one freezes far better than this creamy version.
Nutritional Facts
These values are estimated per serving, based on six servings per batch and standard ingredient measurements.
Actual numbers will vary depending on the toppings and substitutions you choose.
- Calories: approximately 320
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 680mg
- Total Carbohydrates: 36g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 8g
For a lighter option, try: Chicken Corn Chowder, which trims some of the richness while keeping the same cozy feel.
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this soup bring real nutritional value to the table.
It’s a comforting dish that doesn’t have to feel like a splurge.
- Potatoes provide potassium, vitamin C, and fiber, especially when the skins are included
- Onion, celery, and carrot add antioxidants along with natural sweetness and depth
- Garlic offers compounds that support immune health
- Milk and cream contribute calcium and protein to help balance the meal
- Chicken broth adds savory depth along with a bit of extra protein
I learned to appreciate how nutrient dense simple vegetables can be while developing my salmon chowder, which leans on a similar vegetable base.
FAQs About Cream Of Potato Soup
1. Can I make this soup without heavy cream?
Yes, you can leave out the heavy cream and use all whole milk instead.
The soup will be slightly less rich, but the roux still gives it plenty of body.
2. What is the best type of potato to use?
Yukon Gold and russet potatoes both work well here.
Yukon Golds hold their shape a bit better, while russets break down more easily for an extra creamy texture.
3. Can I make this in a slow cooker?
You can cook the potatoes, broth, and vegetables in a slow cooker on low for 6 to 7 hours.
Stir in the milk, cream, and seasonings during the last 30 minutes so the dairy doesn’t overcook.
4. How do I make the soup thicker or thinner?
To thicken it, mash more of the potatoes or let it simmer uncovered for a few extra minutes.
To thin it out, stir in a little extra milk or broth until it reaches the consistency you want.
5. Can I freeze cream of potato soup?
Freezing is not ideal for this recipe, since the potatoes and dairy tend to separate and turn grainy once thawed.
It’s best enjoyed fresh or refrigerated for a few days instead.
Read Also: Hungarian Mushroom Soup Recipe
Cream Of Potato Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour
- 4 cups chicken broth or vegetable broth
- 2 pounds Yukon Gold or russet potatoes peeled and diced into 1-inch pieces, about 900g
- 1 bay leaf
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- shredded cheddar cheese
- crispy bacon bits
- chopped chives
- sour cream
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Whisk
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Potato masher or immersion blender
- Ladle
- Enameled Cast Iron Dutch Oven optional – for even heat distribution
- Handheld Immersion Blender optional – for easier blending
- Microplane Fine Grater optional – for grating cheese and garlic
Method
- Dice onion, celery, and carrots into small, even pieces. Mince garlic and set aside separately. Peel potatoes and cut into 1-inch cubes.
- Melt butter in Dutch oven over medium heat. Add onion, celery, and carrot. Cook for 5-7 minutes until onion is translucent. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes until mixture is thick and slightly golden.
- Slowly pour in chicken broth while whisking constantly. Add potatoes and bay leaf. Bring to a boil, reduce to simmer, cover partially, and cook for 15-18 minutes until potatoes are fork tender.
- Remove and discard bay leaf. Use a potato masher to mash about half the potatoes directly in the pot, or pulse with an immersion blender 2-3 times.
- Reduce heat to low. Pour in whole milk and heavy cream, stir gently, and warm through for 3-5 minutes without letting it boil.
- Stir in salt, black pepper, and smoked paprika. Taste and adjust seasoning. Thin with more milk or broth if needed.
- Ladle into bowls and top with shredded cheddar, bacon bits, chives, or sour cream. Serve immediately.
Nutrition
Notes
- Dice potatoes uniformly so they finish cooking at the same time.
- Whisk the broth in gradually to avoid a lumpy base.
- Keep the heat low once the milk and cream go in to prevent curdling.
- This soup stores well in the refrigerator for up to 4 days in an airtight container.
- Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the texture.
- Freezing is not recommended as the dairy and potatoes can turn grainy after thawing.
- For a lighter version, swap the heavy cream for additional milk or a splash of half and half.
- For a spicier kick, add a pinch of cayenne or a diced jalapeño with the onions.
- To make it heartier, stir in cooked, crumbled sausage or diced ham near the end of cooking.
- For a vegetarian version, use vegetable broth in place of chicken broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cream of potato soup has earned its place as one of my most reliable dinners for cold nights.
It’s simple, it’s filling, and it never fails to bring everyone to the table.
Give it a try this week and see how it fits into your own dinner rotation.
I’d love to hear how yours turns out, so leave a comment below or share a photo if you make it.
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