This recipe makes the creamiest and most delicious homemade potato soup. It's loaded with potatoes and vegetables for flavor, it's easy to make, and the broth is so creamy!
Watch the video
My favorite potato soup recipe is pure comfort food, but not so good that you can't enjoy it regularly.
I also love that you have two options for serving this soup. You can keep it broth (like our photos) or blend it for a thick, creamy potato soup. For more potato soup recipes, check out our sausage and potato soup or this "문화상품권현금으로 교환하기"
Main ingredients
Potatoes:You can use any potato in our recipe, but I recommend Yukon Gold potatoes. They don't need to be peeled and when cooked, they are buttery and almost melt in your mouth.
Vegetables:This is potato soup, but we love to add a few cups of extra vegetables. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.
Garlic and rosemary: Make this the tastiest potato soup I've ever made. I've found some potato soup recipes to be too rich or lacking in flavor, but that's not a problem with this easy potato soup. I love rosemary, garlic and potato together.
Butter and flour: The combination of butter and flour thickens our soup. Unsalted or salted butter works well for this recipe. It will be necessary to season with salt to taste. I added tips to omit the flour in the gluten-free potato soup recipe below.
broth or broth: For the best potato soup, use good quality chicken broth from the store or Homemade. When looking for store-bought broth, we opt for low sodium. We also look for a store-bought broth that is darker in color (usually means more flavor), and since it usually has more backbone, we like to buy boxed bone broth (we use homemade bone broth Sometimes also).
Cream: We add a little cream to this soup. The chicken broth adds flavor and the cream makes the broth creamy and more luxurious. You can also try half and half, sour cream, or plain yogurt.
Cheese: This is optional, but if you have some on hand, it adds a delicious richness to the soup. Use sharp cheddar cheese for a cheesy potato soup that rivals cheesy baked potatoes. We also love stirring with Gruyere or Parmesan.
How to make potato soup
To make homemade potato soup, you will need cooking vegetables with garlic and rosemary in butter. The kitchen will smell amazing and you'll be on your way to enjoying the best potato soup you've ever made.
For our soup to thicken well, you will need add a little flour and cook until toasted. The butter and flour mixture helps thicken the soup. So, it's time to add broth and potatoes and simmer until tenderwhich lasts about 20 minutes.
Finish by adding the cream and some cheese if you plan to add it. You can serve the soup brothy or blend a little to thicken it even more. I like to blend a portion of the soup (about 2 cups). Then, I add the blended mixture back to the soup.
Storing Potato Soup
Homemade potato soup lasts up to 4 days stored in an airtight container in the refrigerator. You can also freeze potato soup for up to 3 months. Thaw soup overnight in the refrigerator before reheating. When you reheat potato soup, it may seem a little separated. Don't worry. Simply use a whisk to blend it again.
We love this simple recipe for homemade potato soup with potatoes and vegetables simmered in a creamy broth. For the best potato soup, use Yukon Gold potatoes. They have thin skin, so it is not necessary to peel them. They also become buttery and soft when cooked.
Makes approximately 7 cups of soup or 4 to 6 servings
Watch us make the recipe
Will need
1 ½ pounds (680 g) potatoes, peeled and chopped, 4 cups 1 medium onion, chopped, 2 cups 2 medium carrots, chopped, 1 cup 2 stalks celery, chopped, 1 cup 1 tablespoon minced garlic, 3 to 4 cloves 3 tablespoons butter or olive oil 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried 1/4 teaspoon crushed red pepper flakes 3 tablespoons all-purpose flour 4 cups chicken broth or vegetable broth 1 bay leaf Salt and freshly ground black pepper 1/4 cup cream, half and half, sour cream, or plain yogurt 1 cup (2 ounces) grated cheese, optional To serve (optional): chives or scallions, sour cream, crumbled cooked bacon, fried shallotshot sauce
Addresses
1Melt the butter over medium heat in a large, heavy-bottomed pot (such as a Dutch oven). When the butter melts, add the onions, carrots and celery. Cook, stirring occasionally, until they begin to soften, 5 to 6 minutes. 2Add the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper then cook, stirring everything in the pot, for 30 seconds. 3Sprinkle the flour over the vegetables and cook, stirring, until medium blonde in color, about 1 minute. It smells toasty, like browned butter. 4Slowly stir in 2 cups of broth, making sure there are no flour lumps. It will be thick. 5Pour in the remaining broth and whisk until combined. Increase heat to boiling, then reduce heat to simmer. 6Add the potatoes and bay leaf, then cook, partially covered, until the potatoes are tender, about 20 minutes. 7Lower the heat to low, remove the bay leaf and add the cream and cheese. 8Taste for seasoning and then adjust with more salt and pepper as needed. 9Serve with fresh herbs on top. For a thick, blended soup, use a potato masher or immersion blender to blend about half of the potatoes and then add them back to the soup.
Adam and Joanne's advice
Make it gluten free: Skip the flour and instead whisk a tablespoon of cornstarch into the cream (or use milk) and add it to the soup (cornstarch acts as a thickener). Or omit the flour and cornstarch and blend in about half the soup to thicken it.
Vegan potato soup: Use plant-based butter or olive oil, Vegetables soupand omit the cream at the end.
The nutritional data provided below are estimates.
Nutrition per serving
Portion size
About 1 cup
/
calories
224
/
Total fat
11.8g
/
Saturated fat
6.9g
/
Cholesterol
30.7mg
/
Sodium
302.2mg
/
Carbohydrate
23.9g
/
Dietary fiber
3.6g
/
Total sugars
3.9g
/
Protein
7.4g
AUTHOR:Adam and Joanne Gallagher
My favorite potato soup recipe is pure comfort food, but not so good that you can't enjoy it regularly.
I also love that you have two options for serving this soup. You can keep it broth (like our photos) or blend it for a thick, creamy potato soup. For more potato soup recipes, check out our sausage and potato soup or this "문화상품권현금으로 교환하기"
