Creamy Potato Soup
This cozy potato soup is rich, simple, and full of tender Yukon Gold potatoes, mellow vegetables, cheddar, and a little bacon. Mash it for a rustic bowl or blend part of it for a smoother finish.
- Total time
- 55 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 35mAmericanSoup Recipes
Potato soup is the kind of cold-weather recipe that feels filling without asking much from the cook. A short list of everyday ingredients turns into a creamy pot of soup with soft potatoes, sweet onion, carrots, celery, and a gentle thyme flavor.
This version uses Yukon Gold potatoes because they taste buttery and break down just enough to thicken the broth. A little flour helps the soup hold together, while milk, sour cream, and cheddar give it a creamy finish.
You can keep the soup chunky with a potato masher or blend a portion if you like it smoother. Add the bacon on top at the end so it stays crisp.
01What you'll need
Ingredients
16 items · 6 servings
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
02How to make it
Step-by-step
1. Soften the vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks soft and slightly translucent. Translucent means you can almost see through the onion pieces.
2. Add the garlic and flour
Stir in the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and stir well for 1 minute. This cooks off the raw flour taste and makes a light thickener for the soup.
3. Pour in the broth
Slowly pour in the chicken broth while stirring. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir until the flour mixture is fully blended into the broth.
4. Simmer the potatoes
Add the potatoes, salt, pepper, and thyme. Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot partly and simmer for 18 to 22 minutes, or until the potatoes are very tender when pierced with a fork.
5. Mash for texture
Use a potato masher to mash some of the potatoes right in the pot. Leave plenty of small chunks if you like a rustic soup. For a smoother soup, carefully blend 1 to 2 cups of the soup in a blender, then stir it back into the pot.
6. Stir in the dairy
Reduce the heat to low. Stir in the whole milk and sour cream until smooth. Do not let the soup boil after adding the dairy, because high heat can make it separate or look grainy.
7. Melt in the cheese
Add the shredded cheddar a handful at a time, stirring after each addition until melted. Taste the soup and adjust with a little more salt or pepper if needed.
8. Serve with toppings
Ladle the soup into bowls. Top each serving with crumbled bacon and chopped chives. Serve hot.
03From our kitchen
Cook's tips
- Make-ahead: You can make the soup up to 2 days ahead. Reheat it gently over low heat, stirring often. Add a splash of milk or broth if it thickens in the refrigerator.
- Storage: Refrigerate cooled soup in an airtight container for 3 to 4 days. Do not leave the soup at room temperature for more than 2 hours.
- Freezing: Dairy-based potato soup can turn a little grainy after freezing. If you want to freeze it, stop before adding the milk, sour cream, and cheese. Freeze the potato-broth base for up to 2 months, thaw, reheat, then add the dairy fresh.
- Vegetarian swap: Use vegetable broth instead of chicken broth and skip the bacon. Add extra chives, roasted mushrooms, or smoked paprika for savory flavor.
- Gluten-free swap: Replace the flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water. Stir the slurry into the simmering soup after the potatoes are tender, then cook for 1 to 2 minutes to thicken.
- For a thicker soup: Mash more of the potatoes or simmer uncovered for a few extra minutes. For a thinner soup, stir in more broth or milk a little at a time.
Cook's note
Nutrition is estimated per serving using standard USDA values for the listed ingredients and 6 servings. Exact values will vary with the brand of broth, cheese, bacon, and dairy used.
04Frequently asked
Questions & answers
What potatoes are best for potato soup?
Yukon Gold potatoes are a great choice because they taste creamy and hold some shape while still thickening the soup. Russet potatoes also work, but they break down more and make a softer, fluffier soup.
Can I make this potato soup without a blender?
Yes. A potato masher works well and gives the soup a chunky texture. You can also press some potatoes against the side of the pot with a wooden spoon.
Why did my potato soup get gluey?
Potatoes can turn gluey if they are over-blended. If using a blender, blend only part of the soup and stop as soon as it looks smooth. An immersion blender should be used in short bursts.
Can I use heavy cream instead of milk?
Yes. Heavy cream will make the soup richer. Use 1 cup cream in place of the milk, or use 1/2 cup cream and 1/2 cup broth for a lighter texture.
How do I reheat potato soup without it separating?
Reheat it slowly over low heat, stirring often. Avoid boiling the soup once the milk, sour cream, and cheese are in it. A splash of milk or broth can help bring it back together.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat12 g
- 60%
- Cholesterol59 mg
- 20%
- Sodium949 mg
- 41%
- Total Carbohydrate40 g
- 15%
- Dietary Fiber5 g
- 18%
- Total Sugars6 g
- Protein13 g
- 26%
- Vitamin D0.5 mcg
- 3%
- Calcium249 mg
- 19%
- Iron1.7 mg
- 9%
- Potassium915 mg
- 19%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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