Name: Easy Creamy Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ pounds (680g) potatoes, peeled and chopped (about 4 cups); 1 medium onion, chopped (about 2 cups); 2 medium carrots, chopped (about 1 cup); 2 stalks celery, chopped (about 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 stock or vegetable broth; 1 bay leaf; Salt and fresh ground black pepper to taste; 1/4 cup cream, half-and-half, sour cream, or plain yogurt; 1 cup (2 ounces) shredded cheese, optional; For serving (optional): Chives or scallions, sour cream, crumbled cooked bacon, fried shallots, hot sauce

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This easy creamy potato soup is the ultimate comfort food made from scratch with simple ingredients. Loaded with tender potatoes, aromatic veggies, and a luxuriously smooth broth, it’s perfect for cozy nights, weekday dinners, or anytime you crave something warm and satisfying.

Why You’ll Love This Recipe

Rich and creamy without being too heavy
Customizable texture — leave it chunky or blend it smooth
Easy to make in under an hour
Uses everyday ingredients
Vegetarian-friendly with simple vegan/gluten-free swaps
Freezer-friendly for easy meal prep
Family-approved and kid-friendly
Perfect with toppings or served as-is
Yukon gold potatoes make it extra buttery
One-pot recipe with minimal cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yukon gold potatoes
Onion
Carrots
Celery
Garlic
Fresh or dried rosemary
Crushed red pepper flakes (optional)
Butter or olive oil
All-purpose flour
Chicken stock or vegetable broth
Bay leaf
Salt and black pepper
Heavy cream, half-and-half, sour cream, or plain yogurt
Optional shredded cheese (cheddar, Gruyère, or parmesan)

For serving (optional): Chives or scallions, sour cream, crumbled bacon, fried shallots, hot sauce

Directions

Melt butter or heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Cook 5–6 minutes until softened.
Stir in garlic, rosemary, red pepper flakes, salt, and pepper. Cook for 30 seconds.
Sprinkle flour over the vegetables and stir for 1 minute, until the mixture smells toasty.
Gradually whisk in 2 cups of stock, ensuring no lumps remain.
Add remaining stock and stir to combine.
Add chopped potatoes and bay leaf. Bring to a boil, then reduce to a simmer. Cook partially covered for 20 minutes, or until potatoes are tender.
Remove the bay leaf, stir in cream and cheese (if using). Adjust seasoning to taste.
Serve as-is, or blend about half the soup for a thicker consistency using a potato masher or immersion blender.

Servings and timing

Servings: 4 to 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Gluten-free: Skip flour and thicken with 1 tablespoon of cornstarch mixed into the cream.
Vegan: Use olive oil or plant-based butter, veggie broth, and unsweetened plant milk or vegan cream. Skip cheese.
Cheesy potato soup: Stir in sharp cheddar, parmesan, or Gruyère.
Add protein: Top with crumbled bacon or stir in cooked sausage or shredded chicken.
Extra creamy: Use full-fat sour cream or half-and-half instead of cream.
Loaded style: Top with cheese, sour cream, bacon, and chives for a baked potato-inspired version.
Spicy kick: Increase red pepper flakes or add diced jalapeños.
Thicker soup: Blend more of the soup or reduce the broth slightly.
Chunkier texture: Leave the soup unblended and mash only a small portion of potatoes.

Storage/Reheating

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze for up to 3 months. Let cool completely before transferring to containers.

Reheating:
Thaw overnight in the fridge. Reheat gently on the stovetop or microwave. Whisk to re-blend if separation occurs. Easy Creamy Potato Soup

FAQs

Can I use other types of potatoes?

Yes, though Yukon gold potatoes are ideal for their creamy texture. Russet potatoes also work but may require peeling.

Do I have to peel the potatoes?

Not if you use Yukon golds. Their thin skins are tender and add texture. Other types like russet are better peeled.

Can I make this soup ahead of time?

Absolutely. This soup keeps well in the fridge for up to 4 days and tastes even better the next day.

What if I don’t have cream?

You can use half-and-half, plain yogurt, sour cream, or even milk. Adjust quantity to taste and desired creaminess.

How do I make the soup thicker?

Blend part of the soup, add a cornstarch slurry, or reduce the amount of broth for a thicker result.

Can I make this soup vegan?

Yes. Use olive oil, veggie broth, plant milk or vegan cream, and skip the cheese.

How can I add more flavor?

Use high-quality broth, fresh rosemary, garlic, and optional cheese. A splash of white wine or a dash of smoked paprika can add depth too.

What can I serve with potato soup?

Crusty bread, focaccia, beer bread, or a light salad are great options. It also pairs well with a grilled cheese sandwich.

Can I freeze potato soup?

Yes. Freeze in individual portions for up to 3 months. Reheat gently and whisk if it separates slightly.

What toppings go best with this soup?

Chives, scallions, crumbled bacon, shredded cheese, fried shallots, sour cream, or a drizzle of hot sauce all work wonderfully.

Conclusion

This easy creamy potato soup is the kind of meal that brings comfort in every bite. Whether you serve it smooth or chunky, cheesy or classic, it’s a versatile and satisfying dish that’s sure to become a staple in your kitchen. With minimal ingredients and major flavor, it’s perfect for cozy nights or anytime you need a hearty, warming bowl of goodness.