If you’re searching for a comforting, satisfying bowl of creamy potato soup, this recipe delivers everything you love in a classic, cozy dish—rich flavor, silky texture, and simple ingredients that come together beautifully.
Why You’ll Love This Creamy Potato Soup
This creamy potato soup is the kind of recipe that becomes a family favorite fast. It combines tender russet potatoes, soft-sautéed veggies, and a smooth, blended broth enriched with milk, cream, and melted cheddar cheese. Everything cooks in one pot, making it perfect for busy weeknights or slow, relaxing evenings when you want something warm and filling.
You’ll love how customizable it is—lighter versions are easy, vegetarian swaps work flawlessly, and you can adjust the texture from chunky to ultra-smooth. The flavor is mild, cozy, and universally loved, making it ideal for both kids and adults. Plus, it’s ready in just about 30 minutes.
Ingredients for Creamy Potato Soup
Main Soup Base
- Butter
- Yellow onion, diced
- Celery stalks, chopped
- Carrots, diced
- Garlic, minced
- Russet potatoes, peeled and diced
- Salt and black pepper
- Low-sodium chicken broth (or vegetable broth for vegetarian)
- Heavy cream or half-and-half
- Milk
- Flour (thickener)
Cheese Add-In
- Freshly grated cheddar cheese (yellow or white)
Optional Toppings
- Green onions
- Extra shredded cheese
- Fresh herbs like parsley or thyme
- Pork-free alternatives: sautéed mushrooms, smoked turkey crumbles, or crispy tempeh pieces
Ingredient Notes (Substitutions & Healthy Swaps)
Pork-Free Options
The original recipe suggests bacon as an optional garnish, but you can easily replace it with smoked turkey crumbles, seasoned tofu cubes, oven-roasted mushrooms, or a sprinkle of smoked paprika for that same savory, smoky finish.
Alcohol-Free
This recipe does not include alcohol. If you ever want to brighten the flavor, a splash of lemon juice can add a subtle lift without changing the creamy character.
Cream & Dairy Swaps
- Use half-and-half instead of heavy cream to reduce calories.
- For a lighter but still creamy soup, use milk plus 1 tablespoon of butter.
- For lactose sensitivity, use lactose-free milk and shreddable lactose-free cheese.
Gluten-Free Options
Replace flour with:
- 2 tablespoons cornstarch mixed with cold water (slurry), or
- A gluten-free all-purpose flour blend.
Potato Choices
Russet potatoes blend into the creamiest texture, but Yukon Gold potatoes work too and bring a slightly buttery flavor.
Step-by-Step Instructions
Step 1 – Sauté the Vegetables
Start by melting butter in a large heavy-bottomed pot over medium-high heat. Add the diced onion, chopped celery, carrots, and minced garlic. Cook for about 2–3 minutes, or until the onion turns translucent and the vegetables begin to soften. This forms the aromatic base that gives the soup depth.
Step 2 – Add the Potatoes and Seasonings
Stir in the peeled and diced potatoes along with the salt and pepper. Let them cook for about 5 minutes to begin absorbing flavor. This early seasoning ensures the potatoes taste flavorful all the way through.
Step 3 – Pour in the Broth
Add the low-sodium chicken broth (or vegetable broth). Bring the mixture to a boil, then reduce heat and simmer for around 10 minutes, or until the potatoes begin to soften. They should still hold their shape at this stage.
Step 4 – Add the Creamy Base
In a separate small bowl, whisk the flour into the milk until smooth. Pour this mixture into the pot along with the heavy cream or half-and-half. Continue simmering for another 5 minutes or until the potatoes are fully tender and the soup starts to thicken.
Step 5 – Blend for a Creamy Texture
Use an immersion blender to puree the soup directly in the pot. Blend until it reaches your desired consistency—completely smooth or slightly chunky. If using a countertop blender, work in small batches, always venting the lid to avoid pressure buildup.
Step 6 – Add the Cheddar
Turn off the heat and stir in the freshly grated cheddar cheese until melted and fully incorporated. Adjust seasoning with additional salt and pepper if needed.
Step 7 – Serve and Garnish
Ladle into bowls and top with your favorite garnishes—extra cheese, herbs, green onions, or a pork-free crispy element like roasted mushrooms or smoked turkey bits.
Creamy Potato Soup
Equipment
- large pot
- stirring spoon
- immersion blender
- cutting board and knife
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 stalks celery, chopped
- 1 carrot, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and diced
- salt and black pepper to taste
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk
- 1/2 cup heavy cream or half-and-half
- 2 tbsp flour
- 1 cup freshly grated cheddar cheese
- optional toppings: green onions, extra cheese, herbs, pork-free toppings
Instructions
- Melt butter in a large pot. Add onion, celery, carrots, and garlic. Cook 2–3 minutes until softened.
- Add diced potatoes, salt, and pepper. Cook 5 minutes to let the potatoes absorb flavor.
- Pour in broth and simmer about 10 minutes until potatoes start to soften.
- Whisk flour into milk, then add to the pot along with cream or half-and-half. Simmer 5 minutes until thickened.
- Blend with an immersion blender until smooth, or leave some chunks for texture.
- Turn off heat and stir in cheddar until melted.
- Serve hot and garnish with cheese, herbs, green onions, or a pork-free topping.
Notes
Nutrition
Pro Tips for Success
- Use freshly grated cheese—pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Blend to your preferred texture—for ultra-smooth soup, blend longer; for rustic charm, blend only half.
- Salt in layers—seasoning early and adjusting later builds deeper, balanced flavor.
- Don’t over-thicken—the soup will continue to thicken as it cools. Add extra broth or milk when reheating.
- Use russet potatoes for the creamiest finish—the starch content creates a silkier texture.
- Avoid boiling after adding cheese—high heat can cause the cheese to separate or become grainy.
Flavor Variations
- Herb-Infused Creamy Potato Soup
Add thyme, rosemary, or a bay leaf to the broth during simmering. - Cheddar & Broccoli Potato Soup
Stir in small broccoli florets during the last 5 minutes of cooking. - Loaded Baked Potato-Style
Add sour cream (or Greek yogurt) and top with turkey bacon or smoky mushrooms. - Spicy Creamy Potato Soup
Stir in a pinch of cayenne, smoked paprika, or diced jalapeño. - Creamy Potato & Corn Chowder
Mix in sweet corn kernels for extra texture and sweetness.
Serving Suggestions
- Serve with warm crusty bread or soft dinner rolls.
- Pair with a simple green salad for a fuller meal.
- Add a protein side like roasted chicken or turkey meatballs for balance.
- Garnish with chives or fresh parsley for color and freshness.
- Top each bowl with a swirl of cream or a sprinkle of extra cheddar for a richer finish.
Storage and Freezing Instructions
Refrigerator:
Store in an airtight container for up to 4 days. The soup will thicken as it chills—add a splash of broth or milk when reheating.
Freezer:
Because of the dairy, this soup can become grainy when frozen. If you wish to freeze it, freeze the soup before adding the cheese and cream, then add them fresh when reheating for the best texture. Freeze for up to 2 months.
Reheating:
Reheat gently on the stovetop over low to medium heat. Avoid boiling after the cheese has been added.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~370 |
| Protein | ~12 g |
| Carbs | ~42 g |
| Fat | ~18 g |
| Fiber | ~4 g |
| Sodium | ~680 mg |
(Approximate values; will vary based on ingredient brands and substitutions.)
FAQ About Creamy Potato Soup
What is the best potato to use for creamy potato soup?
Russet potatoes are ideal because their high starch content creates a ultra-smooth, velvety soup. Yukon Gold potatoes also work well and contribute a buttery flavor, but they produce a slightly thicker, less silky texture. Both blend easily and absorb seasonings beautifully.
Why did my potato soup turn gluey or gummy?
This usually happens when potatoes are over-blended or processed at too high a speed. Potatoes release starch quickly, and when overworked, they can become sticky. Use an immersion blender on a low setting and blend only until smooth. If using a countertop blender, pulse lightly instead of running it continuously.
Can I make creamy potato soup dairy-free?
Yes! You can replace milk and cream with unsweetened coconut milk, almond milk, or oat milk. For creaminess, many home cooks like adding a little vegan butter or a scoop of cashew cream. Just avoid sweetened plant milks, as they can affect the flavor.
How can I thicken potato soup without flour?
You can thicken the soup naturally by blending more of the potatoes, or you can mix a cornstarch slurry (two tablespoons cornstarch + cold water). Blending cooked potatoes gives the soup body without using any flour or gluten-containing ingredients.
Can I make this soup in a slow cooker?
Yes—sauté your aromatics first (onion, garlic, carrots, celery), then add everything except the dairy and cheese to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add the milk, cream, and cheese during the last 20–30 minutes, then blend to your preferred texture.
Final Thoughts
This creamy potato soup is the perfect combination of simplicity, comfort, and customizable flavor. Whether you’re making it for a quick weeknight meal, a cozy weekend dinner, or a family gathering, it’s a versatile recipe that checks every box. With easy substitutions, rich texture, and just the right amount of savory warmth, it’s a dish you’ll return to again and again.
