There’s just something about a bowl of potato soup that feels like a hug in food form. Creamy, hearty, and packed with flavor, this is the kind of autumn soup that warms chilly evenings and makes the whole kitchen smell like comfort. Whether you’re craving a nostalgic family dish or searching for potato soup recipes that are both simple and cozy, this one’s a keeper.
Serving Versatility
This potato recipe is endlessly versatile! Serve it with crusty bread for dipping, sprinkle with cheddar and green onions, or even ladle it into a bread bowl for the ultimate comfort soup experience.
📝 Full Recipe
Ingredients
- 6 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 2 cups milk (or cream for extra richness)
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1 cup shredded cheddar cheese (optional garnish)
- 2 green onions, sliced (optional garnish)
Instructions
- In a large pot, melt butter and sauté onion and garlic until fragrant.
- Stir in flour and cook for 1 minute to make a light roux.
- Add diced potatoes and broth, bring to a boil, then reduce to a simmer.
- Cook 15–20 minutes until potatoes are tender.
- Blend half the soup with an immersion blender (or regular blender) for a creamy base, leaving some chunks for texture.
- Stir in milk, season with salt, pepper, and thyme. Simmer gently for 5 more minutes.
- Serve hot, topped with cheddar and green onions if desired.
⏱ Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
🍽 Total Time: 40 minutes
🥄 Servings: 6
⚡ Calories: ~290 per serving
Why You’ll Love This Recipe
- ✅ Quick & hearty perfect for weeknights
- ✅ Budget-friendly, simple ingredients
- ✅ Creamy and cozy flavor for chilly nights
- ✅ Great base for other potato soup recipes (add bacon, corn, or leeks!)
- ✅ A classic potato recipe that feels like home
Cultural / Cooking Technique Note
Potato-based soups have been comforting families for generations across Europe and America. This creamy version fits right into the tradition of hearty autumn soup recipes that make the most of humble, affordable ingredients.
Serving Suggestions
- Top with crispy bacon for extra comfort
- Add shredded cheese and green onions for a loaded version
- Serve in a bread bowl for cozy autumn dinners
- Pair with a fresh salad or sandwich for a balanced meal
Pro Tips for Success
- Use Yukon Gold or Russet potatoes for the creamiest texture.
- Don’t skip blending half the soup it creates that perfect silky base.
- If reheating, add a splash of broth or milk to keep it creamy.
- Make it dairy-free by swapping in oat milk and olive oil.
Storage & Reheating
- Fridge: Store in airtight containers up to 4 days.
- Freezer: Freeze cooled soup up to 2 months (thaw gently before reheating).
- Reheat: Warm slowly on the stovetop with extra broth if needed.
Closing Paragraph
This potato soup is the perfect blend of simplicity and comfort a dish you’ll turn to again and again when the weather calls for something warm, creamy, and hearty.
👉 Try this cozy recipe tonight, and don’t forget to save it for those chilly autumn soup evenings!
🎀 Final Thoughts (Emma’s Voice)
“Whenever I make this, I’m reminded of chilly fall nights growing up my mom’s pot of creamy potato soup always steaming on the stove. It’s simple, it’s nostalgic, and it always feels like home. 🍂
✨ Follow me on Pinterest for more cozy, quick, and nostalgic recipes!
👉 If you loved this, don’t miss my Mexican Street Tacos another bowl of comfort worth sharing.”
Creamy Potato Soup
Equipment
- Large pot
- Immersion Blender
- Ladle
Ingredients
Main Ingredients
- 6 medium potatoes peeled and diced
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 cups milk or cream for extra richness
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp thyme
Optional Garnishes
- 1 cup shredded cheddar cheese
- 2 green onions sliced
Instructions
- In a large pot, melt butter and sauté onion and garlic until fragrant.
- Stir in flour and cook for 1 minute to create a light roux.
- Add diced potatoes and broth, bring to a boil, then reduce to a simmer.
- Cook for 15–20 minutes until potatoes are tender.
- Blend half the soup using an immersion blender for a creamy texture, leaving some chunks.
- Stir in milk and season with salt, pepper, and thyme. Simmer for 5 more minutes.
- Serve hot, topped with cheddar cheese and green onions if desired.