Go Back
Creamy Potato Soup in a white bowl, garnished with fresh chives and a sprinkle of cracked black pepper.

Creamy Potato Soup Ultimate Recipe

This ultimate creamy potato soup recipe is a comforting and indulgent dish that showcases the natural thickening power of potatoes. With a velvety smooth texture and a flavorful blend of ingredients, this soup is the perfect cozy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Chopped chives or green onions for garnish optional

Equipment

  • large pot
  • Saucepan
  • Blender
  • whisk
  • cutting board
  • knife

Method
 

  1. In a large pot, combine the diced potatoes, onion, and garlic with the broth. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
  2. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
  3. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  4. Carefully transfer the cooked potatoes, onions, and garlic to a blender. Add the thickened milk mixture and blend until smooth and creamy.
  5. Return the blended soup to the pot and season with salt and pepper to taste.
  6. Reheat the soup over medium heat, stirring occasionally, until heated through.
  7. Serve the creamy potato soup hot, garnished with chopped chives or green onions if desired.

Notes

For a richer flavor, you can substitute half-and-half or heavy cream for some of the milk. You can also experiment with different types of potatoes, such as Russet or red potatoes, to achieve your desired texture. The blending step is crucial for creating a velvety smooth soup, so be sure not to skip it. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.