The Best Creamy Potato Soup Recipe

The BEST Creamy Potato Soup!

This is my idea of the perfect homemade potato soup! It’s creamy, it’s amazingly filling and it’s packed with goodness. Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months. We also like to make this when we’re sick since sometimes chicken noodle gets boring. You’ll love that it’s something everyone in the family can agree on, and even get excited about when announced it’s what will soon await for dinner. It’s also a very convenient recipe. Most of the ingredients are food staples you can keep on hand that don’t spoil quickly. The potatoes, carrots, celery, and onions store well for weeks (and if you opt for bacon that keeps great in the freezer). If you need more protein, you can add some sausage or Greek yogurt for your nutrition goals. This easy potato soup recipe is one I would deem worthy of your recipe book! It’s an ultra-comforting and cozy dish you’ll turn to time and time again. Perfect for fall get-togethers! Plus it makes great leftovers for lunch the next day if you happen to have any left. Serve with your favorite no knead bread!

Watch the Fall Soup Video!

Recipe Ingredients

Russet potatoes Yellow onion Carrots Celery Low-sodium chicken broth Salt and pepper Butter Flour Milk Sour cream Optional toppings (cooked bacon, cheddar cheese, green onions, hot sauce)

How to Make Potato Soup

Helpful Tips

Stick with russet potatoes. They aren’t firm and waxy like the red and yellow and they’ll start to break down and make the soup creamy. Measure out the ingredients. If you have too many or too little potatoes it will change the consistency. Don’t add other herbs or spices. I know that can be tempting but the simple flavors are perfect here. Monitor the texture of potatoes as they cook. You want potatoes that are tender but not completely mushy or you’ll have mashed potato soup. For extra complimentary flavors add toppings. Cheddar and bacon are the flavor pairing to make loaded baked potato soup. We like making this for a soup bar or potluck so everyone can customize the soup to their unique needs. Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option. Greek yogurt is another option that can add creaminess and protein to this dish.

Variations

Try adding a few large handfuls of sharp cheddar cheese right into the soup (at the end of the heat) for a cheddar potato soup. Up the veggies. Include others such as peas or corn. Make this gluten-free by checking all ingredients. Make it meaty. Add cooked sausage (ground or slices of kielbasa) to the soup. Or go with the ham or bacon option, which you can mix right into the soup as well. Serve with homemade dinner rolls for dipping, making it the ultimate hearty meal! If you make this thick enough, you can serve it in homemade bread bowls. Be sure it’s not too thin or it will make your bread bowl soggy & leak. Have you ever mixed chili with potato soup? I saw it on social media once and I’ve been wondering about it ever since! Add a large ladle of potato soup and a large ladle of chili to the same bowl, then top with cheese and your other favorite toppings.