Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 medium Yukon Gold potatoes, peeled and diced; 1 tablespoon olive oil; 1 tablespoon butter; 1 large onion, chopped; 2 cloves garlic, minced; 2 celery stalks, chopped; 2 carrots, chopped; 4 cups vegetable broth (or chicken broth); 1 cup whole milk or non-dairy milk; 1/2 cup heavy cream (or coconut cream for dairy-free); 1/2 teaspoon dried thyme; Salt and pepper to taste; Optional toppings: chopped chives, shredded cheese, crumbled bacon, sour cream

A rich and velvety bowl of creamy potato soup is one of my favorite go-to meals when the temperature drops. It’s loaded with tender Yukon Gold potatoes, sautéed vegetables, and just the right amount of cream to give it that luscious, comforting texture. Whether I’m curled up on the couch or feeding a hungry family, this soup always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 medium Yukon Gold potatoes, peeled and diced

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

2 celery stalks, chopped

1 large onion, chopped

2 carrots, chopped

4 cups vegetable broth (or chicken broth)

1 cup whole milk or non-dairy milk

1/2 cup heavy cream (or coconut cream for dairy-free)

1/2 teaspoon dried thyme

Salt and pepper to taste

Optional toppings: chopped chives, shredded cheese, crumbled bacon, sour cream

Directions

I start by heating the olive oil and butter in a large pot over medium heat. Once that’s hot, I add the chopped onion, garlic, celery, and carrots, letting them sauté for about 5 to 7 minutes until they’re softened and fragrant.

Next, I stir in the diced potatoes and thyme, cooking for another 2 minutes to coat them with all the wonderful aromatics. Then, I pour in the broth, bring it to a boil, and reduce the heat to let it simmer for about 20 to 25 minutes until the potatoes are fork-tender.

Once cooked, I use an immersion blender right in the pot to puree the soup. Sometimes I leave it a little chunky depending on my mood. Then I stir in the milk and cream, letting it simmer for another 5 minutes. Finally, I season it with salt and pepper to taste and ladle it into bowls, adding my favorite toppings like chives or shredded cheese.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 310 kcal per serving

Variations

Dairy-Free Version: I swap the milk and cream with coconut milk and coconut cream. It still turns out rich and delicious with a subtle coconut note.

Protein Boost: Sometimes I stir in shredded rotisserie chicken or top the soup with crispy bacon bits for extra heartiness.

Chunky Style: Instead of blending all the way, I pulse the immersion blender just a few times to keep some texture in the soup.

Vegan-Friendly: I use olive oil only (skip butter), veggie broth, and non-dairy milk and cream.

Spicy Kick: I like adding a pinch of red pepper flakes or a dash of hot sauce when I want some heat.

Storage/Reheating

I let the soup cool completely before transferring it to an airtight container. It stores well in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 2 months. When reheating, I warm it gently on the stove over medium-low heat or in the microwave in short intervals, stirring in between. If the soup thickens too much after chilling, I just add a splash of broth or milk to bring it back to the right consistency.

FAQs

How do I make this soup thicker?

If I want a thicker soup, I reduce the broth slightly or let it simmer uncovered a bit longer. I can also blend more of the potatoes or add a spoonful of instant mashed potatoes as a quick thickener.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance. The flavors deepen overnight, and it tastes even better the next day. I just reheat it gently before serving.

What kind of potatoes work best?

I prefer Yukon Gold for their creamy texture and buttery flavor, but Russet potatoes also work well if I want a fluffier, more mashed texture.

Is it possible to make this in a slow cooker?

Yes. I sauté the vegetables first, then transfer everything (except the milk and cream) to a slow cooker. I cook on low for 6-7 hours or high for 3-4 hours. After that, I blend and stir in the milk and cream.

Can I freeze this soup?

Yes, I freeze this soup often. I let it cool completely and store it in freezer-safe containers. It keeps for up to 2 months. When thawed and reheated, I give it a good stir to bring back the smooth texture.

Conclusion

Creamy potato soup is my ultimate comfort food — warm, rich, and full of flavor. I love how easy it is to make and how well it adapts to different dietary needs. Whether I’m keeping it simple or loading it with toppings, this soup always delivers on taste and satisfaction. It’s a cozy staple that I keep coming back to all season long.

📖 Recipe:

Creamy Potato Soup

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Author: Sophia
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A rich, velvety, and comforting creamy potato soup made with Yukon Gold potatoes, sautéed vegetables, and a splash of cream. Perfect for chilly nights, this versatile soup can be made vegetarian, vegan, or dairy-free.