This thick, velvety potato soup wraps around you like a warm blanket on a cold afternoon. Rich Yukon Gold potatoes break down into a creamy base, while chunks of tender potato float in every spoonful. I first made this soup on a rainy Sunday when I had half a bag of potatoes to use up, and it's been my go-to comfort recipe ever since. The best part? It comes together in one pot with ingredients you probably already have, making it perfect for those nights when you need something cozy without a lot of fuss.
If you're looking for more easy dinner recipes, this hearty soup pairs beautifully with crusty bread and a simple salad ,If you're craving more recipes, try our White Chicken Chili Recipe or this Healthy Butter Chicken Recipe or Pork Chop Marinade Recipe.
Why You will Love This Potato Soup !
Simple ingredients, big flavor. You don't need fancy ingredients to make restaurant-quality soup at home. This vegetarian potato soup relies on the natural sweetness of onions, the earthiness of thyme, and the creamy richness of good potatoes.
One pot wonder. Everything cooks in a single large pot, which means less cleanup and more time to actually enjoy your meal. It's the kind of cozy winter soup that makes cold weather feel a little more bearable.
Flexible texture. Blend it completely smooth for a silky, elegant soup, or keep it chunky for a more rustic, hearty potato soup. I usually land somewhere in the middle, with a creamy base and visible potato chunks throughout.
Freezer-friendly. Make a big batch and freeze portions for later. This soup holds up beautifully and tastes just as good reheated as it does fresh.
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Potato Soup Ingredients
Here's what you'll need to make this simple potato soup.
See Recipe Card Below This Post For Ingredient Quantities
Soup
- Unsalted butter: Creates a rich base for the soup and helps soften the vegetables. The butter adds depth and a silky mouthfeel.
- Yellow onion: Brings natural sweetness and builds the flavor foundation. Cooking it slowly until soft makes all the difference.
- Celery: Adds a subtle vegetal note and aromatics that round out the soup's flavor.
- All-purpose flour: Thickens the soup and gives it body. Cooking the flour with the butter prevents any raw flour taste.
- Vegetable broth: Forms the liquid base and infuses the soup with savory depth. You can use chicken broth if you prefer.
- Yukon Gold potatoes: These golden beauties have a naturally buttery flavor and creamy texture when cooked. They break down nicely to create a thick, smooth base.
- Carrot: Adds a hint of sweetness and beautiful color to the finished soup.
- Garlic cloves: Freshly grated garlic brings warmth and aromatic flavor without overpowering the delicate potato taste.
- Fresh thyme sprigs: Bundled thyme infuses the soup with earthy, herby notes. Bundling makes it easy to remove before blending.
- Sea salt: Enhances all the flavors and brings everything together.
- Smoked paprika: Adds a subtle smoky warmth that makes this soup feel extra cozy.
- Black pepper: Freshly ground pepper adds a gentle heat and complexity.
- Heavy cream: Transforms the soup into a luxurious, rich and creamy masterpiece. This is what makes it truly indulgent.
- Fresh lemon juice: A splash of brightness at the end lifts all the flavors. It's optional but recommended.
Topping Options
- Fresh chives or green onions: Add color and a mild onion flavor.
- Grated cheddar cheese: Melts into the hot soup and adds sharpness.
- Sour cream: Creates a tangy contrast and creamy swirl.
how to make Potato Soup
Follow these simple steps for the creamiest, most comforting potato soup.
- Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook, stirring occasionally, for 5 to 8 minutes, or until softened and fragrant. Add the flour and cook, stirring constantly, for 1 to 2 minutes, or until the flour turns lightly golden and smells toasty. While stirring, slowly pour in the broth to avoid lumps.
- Simmer the vegetables: Add the chopped potatoes, carrots, grated garlic, bundled thyme sprigs, salt, smoked paprika, and several grinds of black pepper to the pot. Bring everything to a gentle simmer and cook for 25 to 30 minutes, or until the potatoes are fork-tender and starting to break apart.
- Blend to your liking: Remove the thyme bundle from the pot and discard it. Use an immersion blender to blend the soup until it reaches your preferred consistency, either mostly smooth with some chunky potato pieces or completely silky. If the soup feels too thick to blend easily, add water, ¼ cup at a time, until it loosens up. Alternative method: Let the soup cool slightly, then carefully transfer half to an upright blender. Blend until smooth, then pour it back into the pot with the remaining chunky soup and stir everything together.
- Finish with cream: Stir in the heavy cream and let the soup simmer gently for 5 minutes to meld the flavors. Remove from the heat and stir in the lemon juice if you're using it.
- Season and serve: Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and top with chopped chives, grated cheddar, sour cream, or any combination you love.
Smart Swaps and Substitutions
Dairy-free option: Swap the butter for vegan butter and replace the heavy cream with your favorite non-dairy milk like oat milk or cashew cream. Since non-dairy milk is thinner than cream, start with ⅔ cup and add more if needed.
Different potatoes: Russet potatoes work well too and create an even thicker, starchier soup. Red potatoes will give you a chunkier texture since they hold their shape better.
No fresh thyme? Use ½ teaspoon dried thyme instead. Add it with the other seasonings.
Make it loaded: Turn this into a loaded baked potato soup by adding crumbled bacon, extra cheese, and diced baked potato pieces on top.
Add greens: Stir in a handful of chopped kale or spinach during the last few minutes of cooking for extra nutrition.et.
Equipment For Potato Soup
- Large pot or Dutch oven: A heavy-bottomed pot distributes heat evenly and prevents scorching.
- Wooden spoon or silicone spatula: For stirring and scraping up any browned bits from the bottom.
- Immersion blender or upright blender: An immersion blender is easier and less messy, but a regular blender works perfectly if that's what you have.
- Chef's knife: For chopping all those vegetables.
- Cutting board: A sturdy surface for prep work.
- Measuring cups and spoons: For accurate measurements.
How to Store and Reheat
Refrigerator: Let the soup cool completely, then transfer to an airtight container. It will keep in the fridge for 4 to 5 days. The flavors actually deepen overnight, making leftovers even better.
Freezer: This soup freezes beautifully. Store in freezer-safe containers, leaving about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it's gotten too thick. You can also reheat individual portions in the microwave in 1-minute intervals, stirring between each.
Serving Suggestions
This comforting soup is a meal on its own, but here are some cozy pairings.
Crusty bread: A warm, crusty baguette or sourdough is perfect for dipping. The bread soaks up all that creamy goodness.
Simple salad: A crisp green salad with a tangy vinaigrette cuts through the richness and adds freshness to your meal.
Grilled cheese: Make it a classic soup-and-sandwich combo with a gooey grilled cheese on the side.
Roasted vegetables: Serve alongside roasted Brussels sprouts or green beans for a complete, satisfying dinner..
Expert Tips
Use good broth. Since the vegetable broth is such a key ingredient, using a high-quality one makes a noticeable difference in flavor. Homemade is fantastic if you have it.
Don't rush the onions. Taking the full 5 to 8 minutes to soften the onion and celery builds a sweet, aromatic base that makes the whole soup better.
Chop potatoes evenly. Try to cut your potato chunks roughly the same size so they cook at the same rate.
Taste before adding lemon. The lemon juice is optional, but I love how it brightens everything up. Add it at the very end and taste as you go.
Adjust thickness. This soup thickens as it sits, especially after refrigeration. Just thin it out with a little broth or water when reheating.
FAQ
The biggest mistake is over-blending and turning your potato soup into a gluey paste. Potatoes release a lot of starch, so blend gently and stop when you reach your desired texture. Another common issue is not seasoning enough at the end. Always taste and adjust the salt before serving.
Jamie Oliver's version often includes leeks instead of onions and sometimes adds a swirl of crème fraîche at the end. His approach is similar to this one, focusing on simple ingredients and letting the potato flavor shine through.
Nope, you don't need to pre-boil the potatoes. They cook perfectly right in the soup, absorbing all the flavors from the broth and seasonings as they simmer. This also saves you time and an extra pot to wash.
Potato soup can be quite nutritious. Potatoes provide vitamin C, potassium, and fiber, especially if you leave some skins on. To make it healthier, you can use less cream or substitute with milk, add extra vegetables like kale or carrots, and watch your sodium levels by using low-sodium broth.
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Pairing
These are my favorite dishes to serve with Potato Soup
Potato Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat, then add the chopped onion and celery and cook until soft and translucent.
- Sprinkle in the flour and cook while stirring until the mixture turns lightly golden and smells nutty.
- Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming.
- Add the potatoes, carrot, garlic, thyme bundle, salt, smoked paprika, and black pepper, then bring the soup to a gentle simmer.
- Simmer uncovered until the potatoes are fork-tender and the flavors are well developed.
- Remove the thyme sprigs and blend the soup with an immersion blender until mostly smooth with some chunks remaining.
- Stir in the heavy cream and let the soup gently simmer to thicken slightly.
- Remove from heat, stir in lemon juice if using, adjust seasoning, and serve warm.
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