Go Back
Close-up of a comforting bowl of Creamy Potato Soup, perfect for a chilly day.

Creamy Potato Soup Ultimate

This recipe provides the ultimate guide to making creamy potato soup. By understanding the science of starch and following key techniques like creating a roux and tempering dairy, you can achieve a velvety smooth and flavorful soup every time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups Yukon Gold potatoes, peeled and diced about 1 1/2 pounds
  • 4 cups chicken broth low sodium preferred
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Optional toppings: shredded cheddar cheese, crumbled bacon, sour cream, chopped chives

Equipment

  • Large pot or Dutch oven
  • Small bowl
  • Whisk
  • Immersion blender or regular blender
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Cook Potatoes: Add the diced potatoes, chicken broth, salt, pepper, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
  3. Thicken the Soup: In a small bowl, whisk together the flour and 1/2 cup of cold milk until smooth. This prevents lumps from forming when you add it to the hot soup. This mixture is your roux.
  4. Incorporate Dairy: Gradually whisk the flour-milk mixture (roux) into the simmering soup. Stir constantly to prevent lumps. Continue to simmer for 5-7 minutes, or until the soup has thickened slightly.
  5. Blend for Creaminess: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid. If using a regular blender, vent the lid slightly to allow steam to escape.
  6. Finish and Serve: Stir in the remaining 1/2 cup of milk and the heavy cream. Heat gently over low heat, being careful not to boil. Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings.

Notes

For a richer flavor, use homemade chicken broth. You can also add other vegetables, such as celery or carrots, along with the onion. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. Consider adding a pinch of nutmeg for added flavor.