Creamy Potato Soup is the very definition of cozy comfort food! Each spoonful bursts with tender potatoes, luscious cream, and savory notes of garlic, onion, and a hint of fresh herbs. It's perfectly thick, ultra-creamy, and surprisingly simple to whip up.

This is a must-try recipe for anyone craving a hearty, soul-warming bowl after a long day. Best of all, it comes together in just one pot, making cleanup a breeze and letting you focus on what really matters-enjoying every last drop.

Whether you're serving this for a busy weeknight family dinner or simmering up a big batch for your next potluck, it'll disappear fast. This soup is inspired by chilly winters at my grandma's house, where the pot was always brimming with love and potatoes.

A bowl of creamy potato soup topped with chives and crispy bacon bits

Why You'll Love This Recipe

Super Creamy and Comforting: Enjoy restaurant-style creaminess and flavor in your own kitchen.
One-Pot Wonder: Minimal cleanup and maximum flavor all from one pot.
Customizable Toppings: Pile on crispy bacon, shredded cheese, green onions, or whatever you love.
Cooks Fast: Ready in under an hour-a perfect option for busy nights.

Key Ingredients for Creamy Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Russet Potatoes

Russet potatoes are the starchy backbone of this soup. They break down beautifully during simmering, giving the base its signature silky texture. Peel and dice your potatoes into even cubes (about 1-inch) for even cooking. Yukon Gold potatoes can also be used for a slightly buttery flavor and creamier texture, or try red potatoes for a chunkier soup (just know it'll be less thick).

Heavy Cream

Heavy cream provides luxurious richness and that dreamy, velvety mouthfeel everyone loves. If you want to lighten things up, swap in half-and-half or even whole milk for a less decadent, but still creamy, soup. Coconut cream can make this dish dairy-free, though it will add a subtle coconut flavor.

Onion and Garlic

Sautéed onion and garlic form the aromatic, savory foundation of the soup. Use yellow or white onion for classic depth, or toss in a shallot for a sweeter edge. Fresh garlic is best, but garlic powder works in a pinch.

Chicken or Vegetable Broth

Broth infuses every bite with robust flavor. Opt for low-sodium chicken or vegetable broth so you can control the salt. Homemade broth makes it extra special, while store-bought versions are perfectly fine for convenience.

Cheddar Cheese

A handful of sharp cheddar cheese gives the soup cheesy undertones and a gorgeous melt. Go for the block cheese and shred it yourself so it melts smoothly. For a different twist, try smoked gouda or Monterey Jack, or skip the cheese for a classic potato flavor.

Instructions for Creamy Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by melting the butter in a large pot over medium heat. Add your chopped onion and cook, stirring frequently, until softened and translucent, about 4-5 minutes. Next, toss in the minced garlic and cook for another minute until fragrant.

Build the Soup Base

Sprinkle the flour over the onion and garlic, stirring constantly for about 1 minute to form a light roux. This helps thicken the soup.

Add Potatoes and Broth

Add the diced potatoes to the pot and stir to coat them in the buttery mixture. Pour in the chicken (or vegetable) broth, salt, pepper, and dried thyme if using. Bring the mixture to a simmer, then reduce heat and cook uncovered for 15-20 minutes, or until the potatoes are fork-tender.

Blend to Creaminess

Remove about 2 cups of soup and set aside. Use an immersion blender to carefully puree the soup in the pot until mostly smooth (leave some chunks for texture!). Return the reserved chunky soup to the pot and stir.

Finish with Cream and Cheese

Reduce the heat to low. Slowly stir in the heavy cream and shredded cheddar cheese, letting the cheese melt in fully. Taste and adjust seasoning with more salt or pepper if needed. Warm through for 2-3 minutes-do not let it boil.

Serve and Top

Ladle the soup into bowls and serve hot. Top with crispy bacon bits, sliced green onions, chives, and extra cheese for the ultimate experience.

Recipe Variations

Give It a Kick

Add a small diced jalapeño or a sprinkle of cayenne for a touch of heat. Smoked paprika can add a lovely smoky warmth as well.

Vegetarian and Vegan-Makeover

Skip the bacon and use vegetable broth for a tasty vegetarian option. To go completely vegan, use plant-based butter, swap heavy cream for canned coconut cream, and stir in your favorite vegan cheese.

Cheesy Broccoli Potato Soup

For a fun twist, add 2 cups of finely chopped broccoli with the potatoes. The soup becomes even heartier, and the broccoli pairs deliciously with cheddar.

Gluten-Free Friendly

Substitute the all-purpose flour with a 1:1 gluten-free flour blend or simply blend more of the soup to thicken it naturally.

Loaded Baked Potato Style

Top each bowl with a dollop of sour cream, crispy bacon, shredded cheese, and even a few crunchy croutons for that indulgent "loaded" baked potato vibe.

Serving Suggestions

Serve Creamy Potato Soup with a thick slice of crusty bread or a warm baguette for dipping. Pair it with a simple green salad tossed in vinaigrette or a side of roasted veggies to round out the meal. Don't forget the garnishes: crispy bacon, extra cheese, chives, or a dash of hot sauce make every bowl feel special.

Storage and Reheating

Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring often, or microwave individual portions until hot. Add a splash of broth or cream if the soup thickens too much. For longer storage, freeze in airtight containers for up to 2 months-thaw overnight in the fridge, then reheat, stirring well.

Frequently Asked Questions About Creamy Potato Soup (FAQ)

Q: What are the best potatoes for creamy potato soup?

A: Russet potatoes are classic for their starchiness and ability to break down, giving the soup a smooth, creamy texture. Yukon Gold potatoes are also great for a buttery flavor and rich consistency.

Q: Can I make creamy potato soup ahead of time?

A: Absolutely! This soup reheats beautifully. Just store in the fridge and gently reheat before serving. You may need to stir in a little broth or cream to return it to its original consistency.

Q: How can I make this soup dairy-free?

A: Swap the butter for olive oil, use coconut cream or unsweetened almond milk in place of heavy cream, and choose a vegan cheese or omit the cheese entirely. The results will still be delicious!

Q: Can I freeze creamy potato soup?

A: Yes! Let the soup cool completely, store in airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring so the texture stays creamy.

There's nothing quite like a bowl of homemade Creamy Potato Soup to warm you from the inside out. It's easy, incredibly comforting, and a surefire hit with family and friends. Ready to dig in? Make this recipe tonight and let me know how it turned out-leave a comment and a rating below!