You’ll love this easy Homemade Potato Soup made with potatoes, veggies, garlic, and a delicious creamy broth. This soup is comforting and full of flavor. Jump to the Easy Homemade Potato Soup Recipe
How to make creamy potato soup from scratch
We have already shared our sausage and potato soup and this soothing potato and leek soup with you. Now it’s time to share this easy, creamy and luxurious potato soup.
Once you see how easy it is to make this soup, you’ll be making it all the time! The soup is simple, so it depends on the ingredients used. Here is the summary for you:
potatoes: You can use any type of potato, but we highly recommend using Yukon Gold potatoes. They don’t need to be peeled, and when cooked, they’re buttery and almost melt in the mouth. We use Yukon Gold potatoes to make mashed potatoes and these crispy hash browns. If you can’t find them, red or white baby potatoes, as well as russet potatoes will work.
vegetables: Sure, this is potato soup, but we like to add a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.
butter and flour: It is the combination of butter and flour that makes the soup thicker. We like to use unsalted butter for this and then adjust the salt to taste as we make the soup. That said, salted butter will work if that’s all you have. If you want the soup to be gluten-free, no problem! We’ve added tips for leaving out the flour in the recipe below.
stocks/broth: For the best flavor, use a quality store-bought chicken broth or use homemade broth. When we reach for store-bought broth, we’re opting for low-sodium foods. We also look for store-bought broth that is darker (usually means more flavor) and since it usually has more backbone, we like to buy packaged bone broth (we sometimes use homemade bone broth, too).
cream: We add a little cream at the end of cooking. The chicken broth adds flavor and the cream makes the broth creamier and more luxurious (we use the same trick when making our favorite creamy chicken noodle soup). However, using cream is not the only option. Try half-and-half, sour cream, cream cheese, or plain yogurt instead.
Cheese: Cheese is an optional ingredient, but if you have some on hand it adds a nice richness to the soup. For a soup that rivals cheesy baked potatoes, use sharp cheddar. We also love to stir in Gruyere (we use this when making macaroni and cheese) and parmesan adds lots of flavor.
The steps I follow for this soup
Making a potato soup from scratch is easy and it all happens in one pot! Here’s a rundown of how to make it (see the full potato soup recipe below).
- Sauté onions, carrots and celery in butter until soft.
- Stir in the garlic, rosemary and other spices.
- Sprinkle flour over the vegetables and cook until roasted. (It’s the flour that thickens the soup.)
- Add the broth and bring to a simmer.
- Add the potatoes and cook, half covered, until tender.
- Stir in the cream and cheese. Taste for seasoning and then serve!
There are two ways to serve this soup: broth or thick and mixed. We love both and the making process is the same down to the last step. For a thick, luxurious, and blended soup, use a potato masher or hand blender to mash or mash about half of the potatoes in the soup to thicken it.
More comfort food
If you enjoyed this creamy potato soup recipe, here are a few more favorites:
Easy Creamy Homemade Potato Soup
You’ll love this easy homemade potato soup recipe with potatoes, veggies, garlic and a creamy broth. The soup is comforting and ultra flavorful. For the best potato soup, use Yukon Gold potatoes. They have thin skin, so there is no need to peel them. They also become buttery and soft when cooked. There are two ways to serve this soup: broth or thick and mixed (our favorite). We love both and the making process is the same down to the last step. For a thick, luxurious, and blended soup, use a potato masher or hand blender to mash or mash about half of the potatoes in the soup to thicken it.
Makes about 7 cups of soup or 4 to 6 servings
Watch us make the recipe
you will need
3 tablespoons butter or olive oil
2 cups chopped onion (1 medium)
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 to 3 sticks)
1 tablespoon minced garlic (3 cloves)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/4 teaspoon crushed red pepper flakes
3 tablespoons all-purpose flour
4 cups broth or broth, see our Chicken Broth or Vegetable Broth
4 cups chopped potatoes, diced (1 1/2 pounds or 3 to 4 medium)
1 bay leaf
Salt and freshly ground black pepper
1/4 cup heavy cream, half and half, sour cream, or plain yogurt
1 cup (2 ounces) shredded cheese, such as sharp cheddar or Gruyere, optional
To Serve (optional): Chopped parsley, chives or spring onions, extra grated cheese, sour cream, crumbled cooked bacon, hot sauce
In a large, heavy-bottomed saucepan (like a Dutch oven), melt the butter over medium-high heat. When the butter has melted, stir in the onions, carrots, and celery. Cook, stirring occasionally, until tender; 5 to 6 minutes.
Stir in the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then cook for 30 seconds, stirring everything around the saucepan.
Sprinkle the flour over the vegetables and cook, stirring, until they appear medium blond; about 1 minute. It will smell nice, like browned butter.
Slowly stir in 2 cups of the broth, making sure there are no clumps of flour. It’s getting fat.
Pour in the remaining broth and stir until combined. Increase the heat and bring the soup to a boil, then reduce to a simmer.
Add the potatoes and bay leaf, then cook, partially covered, until potatoes are tender; about 20 minutes.
Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese.
Taste to taste and add more salt and pepper if needed. Serve with fresh herbs, or for a thick and pureed soup, use a potato masher to mash or an immersion blender to puree about half the potatoes in the soup (this is Joanne’s favorite way of serving the soup).
Advice from Adam and Joanne
- Make gluten-free: Skip the flour and instead whip a tablespoon of cornstarch into the cream (or use milk) and add to the soup (the cornstarch acts as a thickener). Or omit the flour and cornstarch and puree about half the soup to thicken it.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size About 1 cup / calories 224 / total fat 11.8g / Saturated Fatty Acids 6.9g / cholesterol 30.7mg / sodium 302.2 mg / carbohydrate 23.9g / fiber 3.6g / total sugar 3.9g / protein 7.4g