There is something about a big pot of Creamy Potato Soup simmering away on the stove that makes even a busy weeknight feel calm and cozy. On nights when Two Day Meals Dinners are the only way to survive a hectic schedule, this simple soup becomes that good choice you reach for again and again. With tender potatoes, plenty of onion and garlic, and just enough cream to feel comforting without being heavy, it is one of those easy warm meals that always earns an empty bowl.
This version leans into classic scratch dinner recipes: simple ingredients, a little patience, and a whole lot of flavor. It tastes like the tater soup many of us grew up with, but the texture is silkier thanks to a splash of half and half and a quick blend right in the pot. If you love soups with half and half or recipes that use cream without going overboard, this Creamy Potato Soup will slide straight into your regular rotation.
Creamy Potato Soup – Easy New Recipes To Try For Dinner
One thing to love about this recipe is how forgiving it is. If you are new to cooking from scratch, it behaves politely: the potatoes soften, the roux thickens, and the cream smooths everything out without much drama. It is also one of those gluten free recipes soup lovers appreciate, because the flour can easily be swapped for a gluten free blend without losing that velvety finish.
The flavor starts with a simple trio of butter, onion, and garlic, cooked just long enough to smell sweet and nutty. From there, diced potatoes simmer gently in broth until they are tender enough to mash against the side of the pot. A quick blend creates that signature creamy base, while a finishing swirl of half and half or cream adds richness and a faint sweetness that makes every spoonful feel like a hug.
Ingredients For The Best Creamy Potato Soup
For a pot of soup that comfortably serves four to six people, you only need a handful of pantry staples and a few fresh ingredients. Use starchy potatoes for an ultra-creamy texture, and do not skip the seasoning at the end; potatoes love salt.
- 6 medium russet potatoes, peeled and diced into small cubes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour (or gluten free flour blend)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half and half or light cream
- 1/2 cup shredded cheddar cheese, plus extra for serving (optional)
- 1/2 teaspoon dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or green onions, for serving
- Cooked bacon bits or ham, for topping (optional but delicious)
How To Make This Cozy Scratch Dinner Recipe
Start by warming the butter and olive oil together in a large heavy pot over medium heat. The butter brings flavor, while the oil keeps it from browning too quickly. Add the chopped onion with a pinch of salt and cook, stirring often, until the pieces turn soft and translucent with lightly caramelized edges. Stir in the garlic and cook just until it smells fragrant; it should not brown.
Sprinkle the flour over the onions and garlic, then stir for about one to two minutes to form a thick paste. This quick roux is what gives the soup that creamy body, even before the half and half goes in. Slowly pour in the broth while stirring, scraping up any bits stuck to the bottom of the pot. Add the diced potatoes and dried thyme, then bring everything to a gentle boil before lowering the heat to a steady simmer.
Let the potatoes cook for about 15 to 20 minutes, or until they are easy to pierce with a fork. At this point the kitchen should smell savory and comforting, a bit like baked potatoes and butter. Turn off the heat and use an immersion blender to blend the soup right in the pot, leaving some small chunks of potato if you like a little texture. If you do not have an immersion blender, carefully transfer part of the soup to a regular blender, puree, then pour it back into the pot.
Return the pot to low heat and stir in the half and half along with the shredded cheddar cheese, if using. The soup should turn silky and slightly thicker as the cheese melts in. Taste and season generously with salt and black pepper; this is where the flavor really wakes up. If the soup feels too thick, add a splash of extra broth or half and half until it reaches your idea of perfect comfort in a bowl.
Pro Tips For Extra Creamy Potato Soup
- Cut the potatoes into evenly sized small cubes so they cook at the same rate and blend smoothly.
- Cook the flour long enough to remove the raw taste, but not so long that it darkens; pale gold is ideal.
- Blend only part of the soup if you prefer a rustic tater soup with a mix of creamy base and soft potato pieces.
- Finish with toppings like bacon, chives, cheese, or a small dollop of sour cream for a restaurant-style feel at home.
Easy Variations And Recipes That Use Cream
Once you master the base recipe, it becomes a template for lots of easy new recipes to try. Stir in a handful of steamed broccoli and extra cheddar for a twist that feels like loaded baked potato meets broccoli cheddar soup. Add cooked shredded chicken or leftover ham to turn it into one of those Two Day Meals Dinners where tonight’s cozy bowl becomes tomorrow’s simple lunch.
- Swap half and half for heavy cream if you love extra-rich recipes that use cream.
- Use Yukon Gold potatoes instead of russet for a naturally buttery flavor and golden color.
- Stir in a pinch of smoked paprika or cayenne for gentle heat in your easy warm meals rotation.
- Make it vegetarian by choosing vegetable broth and skipping the bacon toppings.
Troubleshooting Common Potato Soup Issues
- If the soup is too thin, let it simmer uncovered for a few extra minutes or blend a small ladle of potatoes with a splash of broth, then stir it back in.
- If it becomes too thick, whisk in warm broth or more half and half a little at a time until it loosens.
- If the flavor tastes flat, add more salt in small pinches and a grind of black pepper; potatoes need more seasoning than most people expect.
- If the texture turns slightly grainy, blend the soup a bit longer on low speed and avoid boiling once the dairy is added.
Ingredient Substitutions And Gluten Free Recipes Soup Tips
- Use a gluten free all-purpose flour blend in the roux or skip the flour and thicken with a few tablespoons of instant mashed potatoes instead.
- Swap half and half for whole milk or an unsweetened dairy-free creamer if you want a lighter bowl.
- Try leeks instead of onions for a milder, slightly sweet base that pairs beautifully with potatoes.
- Use smoked turkey or leftover roast chicken in place of bacon for a leaner but still flavorful topping.
Storage And Serving Suggestions For Creamy Potato Soup
Let the soup cool to room temperature, then refrigerate it in an airtight container for up to three days. As it sits, it will thicken slightly, which makes it perfect for those Two Day Meals Dinners you plan ahead. Warm it gently on the stove over low heat, adding a splash of broth or half and half if needed to bring back the original creamy texture.
Serve Creamy Potato Soup with warm crusty bread, a simple green salad, or a grilled cheese sandwich for an ultra-comforting plate. It also works nicely in small cups as a starter before a larger meal. Finish each bowl with toppings so everyone can customize: chives, cheese, bacon, cracked pepper, or even a drizzle of good olive oil.
FAQs About Creamy Potato Soup
Can I make this Creamy Potato Soup ahead for Two Day Meals Dinners?
Yes, this soup reheats beautifully and often tastes even better the next day, making it ideal for planning easy warm meals in advance.
How do I keep my tater soup from turning gluey?
Avoid over-blending and use an immersion blender on low speed, stopping while there is still a little texture left.
Can I make this recipe without half and half?
Absolutely; use whole milk for a lighter soup or a mix of milk and a little cream if that is what you have on hand.
Is this Creamy Potato Soup gluten free?
It can be if you replace the regular flour with a gluten free flour blend or use instant mashed potatoes as the thickener.
What potatoes work best for this soup?
Russet potatoes create the creamiest texture, but Yukon Gold potatoes are also a good choice for a naturally buttery flavor.
Can I freeze leftover soup?
You can freeze it, but the texture may change slightly because of the dairy; reheat gently and whisk well to bring it back together.
How can I add more protein?
Stir in cooked chicken, ham, or crispy bacon right before serving to turn this cozy bowl into a more filling meal.
Creamy Potato Soup
Equipment
- Large soup pot
- Cutting board and knife
- Wooden spoon
- Immersion blender or regular blender
- Measuring cups and spoons
Ingredients
- 6 medium russet potatoes, peeled and diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour or gluten free flour blend
- 4 cups low-sodium chicken or vegetable broth
- 1 cup half and half or light cream
- 0.5 cup shredded cheddar cheese plus extra for serving, optional
- 0.5 teaspoon dried thyme or Italian seasoning
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives or green onions for serving
- cooked bacon bits or diced ham optional topping
Instructions
- In a large soup pot, melt butter with olive oil over medium heat. Add the chopped onion and a pinch of salt, then cook, stirring often, until the onion is soft and lightly golden around the edges.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to form a pale roux.
- Slowly pour in the broth while stirring to dissolve the roux, scraping the bottom of the pot to release any browned bits. Add the diced potatoes and dried thyme or Italian seasoning, then bring the mixture to a gentle boil.
- Reduce the heat to a steady simmer and cook for 15 to 20 minutes, or until the potatoes are very tender and easily pierced with a fork. Turn off the heat.
- Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency, leaving some small chunks if you like a rustic texture. If using a regular blender, carefully blend the soup in batches and return it to the pot.
- Return the pot to low heat and stir in the half and half and shredded cheddar cheese until the cheese melts and the soup is velvety. Taste and season generously with salt and freshly ground black pepper.
- Ladle the Creamy Potato Soup into bowls and top with chives, extra cheese, and bacon or ham if using. Serve hot with crusty bread or a simple salad.
Notes
- For a gluten free version, use gluten free flour or instant mashed potatoes to thicken instead of regular flour.
- Add extra broth or half and half when reheating to loosen the soup if it thickens in the fridge.
- Top each bowl differently so everyone can customize their own cozy serving.
