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Creamy Potato Soup, a delicious and comforting dish featuring a thick, creamy broth with tender chunks of potato.

Creamy Potato Soup Ultimate Recipe

This ultimate creamy potato soup recipe delivers a silky, velvety texture by controlling starch gelatinization and fat emulsion. The key steps include sautéing aromatics, simmering potatoes in broth, blending until smooth, and stirring in cream for a comforting, flavorful soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 429
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Equipment

  • large pot
  • Immersion blender

Method
 

  1. In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent, about 5 minutes.
  2. Add the garlic and sauté for an additional minute, until fragrant.
  3. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
  4. Using an immersion blender, carefully blend the soup until it reaches a smooth, creamy consistency.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. Serve hot, garnished with chives, bacon bits, or grated cheddar cheese, if desired.

Notes

For best results, use Yukon Gold potatoes, which have a creamy, buttery texture that helps achieve the desired velvety consistency. The gentle simmering of the potatoes in broth is crucial for controlling starch release and creating a silky base. Stirring in the heavy cream at the end helps to emulsify the soup, preventing it from separating. This recipe can be easily doubled or tripled to serve a crowd. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.