Creamy potato soup is a comforting bowl of diced potatoes simmered in broth with onion and garlic. Blend it smooth with an immersion blender, or leave some chunks for more texture, then stir in milk, sour cream and cheese. Top with bacon bits and green onions and serve it warm.

Table of Contents

Ingredients

To make this creamy potato soup, you’ll need:

4 large potatoes, peeled and diced
1 small onion, finely chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup whole milk or heavy cream
1/2 cup sour cream (optional for extra creaminess)
2 tablespoons butter
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1 cup shredded cheese (cheddar or your choice)
1/2 cup crispy bacon bits (optional for garnish)
1/4 cup chopped green onions or fresh parsley for garnish

Instructions

Step 1: Sauté the Aromatics

In a large pot, melt butter over medium heat.
Add the chopped onions and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Potatoes

Add the diced potatoes and vegetable or chicken broth to the pot.
Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.

Step 3: Blend for a Creamy Texture

Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave some potato chunks.
Alternatively, transfer portions of the soup to a blender and blend until smooth, then return it to the pot.

Step 4: Add Creamy Elements

Stir in milk (or heavy cream) and sour cream, mixing well until fully incorporated.
Add salt, black pepper, thyme, and smoked paprika, adjusting seasoning to taste.

Step 5: Finish and Serve

Stir in shredded cheese until melted and fully blended.
Ladle the soup into bowls and top with crispy bacon bits, chopped green onions, and additional cheese if desired.
Serve warm and enjoy!

Nutritional Information (Per Serving – Approx. 1 Cup)

Calories: 250-300 kcal
Carbohydrates: 30g
Protein: 7g
Fat: 12g
Fiber: 3g
Sodium: 500mg
Sugar: 4g

Tips for the Best Creamy Potato Soup

For extra richness, use heavy cream instead of milk.
To make it vegetarian, use vegetable broth and omit bacon.
For a spicy twist, add a dash of cayenne pepper.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding a splash of broth if needed.

This creamy potato soup recipe is easy to make, rich in flavor, and perfect for any occasion. Whether served as a comforting lunch or dinner, this dish will warm you up and satisfy your cravings. Try making it today and enjoy a homemade bowl of creamy goodness!

Frequently Asked Questions

Can I leave some potato chunks in the soup?

Yes. Blend only half of the soup with the immersion blender and leave the rest as potato chunks for a thicker, chunkier bowl.

How do I make this potato soup vegetarian?

Swap the chicken broth for vegetable broth and skip the bacon garnish. Everything else stays the same.

How long do leftovers keep?

Store the soup in an airtight container in the fridge for up to 3 days. Reheat it over low heat and add a splash of broth if it has thickened.

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Creamy Potato Soup Recipe and Its Nutritional Information