Cozy Creamy Potato Soup Recipe

I make this Potato Soup at least once a week during the colder months. It’s one of those recipes that feels like a warm hug in a bowl, and I never get tired of it.

The best part is how simple it is—no fancy techniques, no cream, and no roux required. I just let the natural starchiness of the potatoes do all the work, and the result is a thick, creamy soup that tastes like I spent hours in the kitchen.

Here is what I love most about my Potato Soup

I love that this soup comes together with ingredients I almost always have on hand. Russet potatoes, an onion, a couple of carrots, some celery, milk, and a handful of parsley—that’s it.

It’s the kind of recipe I turn to when I need something filling and satisfying but don’t want to spend a lot of time or money. I’ve been making this for years, and it never disappoints.

The texture is what really gets me—it’s thick and creamy without any cream, which feels like a little kitchen magic every time. I mash some of the potatoes to create that velvety base, but I always leave a few chunks for texture.

If you’re looking for more cozy soup ideas, my My Perfect Creamy Potato Soup takes this concept even further with extra richness, and the Cheddar Broccoli Potato Soup adds a cheesy, veggie-packed twist that’s become a family favorite.

Everything you need for the perfect Potato Soup

• 4-5 medium russet potatoes, peeled and diced (about 6 cups)
• 1 medium onion, diced (about 2 cups)
• 2 stalks celery, diced (about 1 cup)
• 1 carrot, peeled and diced (about 1/2 cup)
• Water (enough to cover vegetables by about 1/2 inch)
• 1 cup milk (I use 2% dairy milk, but unsweetened almond milk or oat milk work great for a dairy-free version)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup chopped fresh parsley (optional, but I love the fresh pop of color and flavor)

Note: Russet potatoes are key here—they break down beautifully and create that creamy texture naturally. I always keep a bag in my pantry for this exact reason.

How I Make This Potato Soup

1. Add the diced potatoes, onion, celery, and carrots to a 4-quart or larger Dutch oven or soup pot. Pour in enough water to reach about 1/2 inch below the top of the vegetables—this ensures everything cooks evenly without being too soupy.
2. Turn the heat to high and bring the pot to a boil. Once it’s bubbling, reduce the heat to low, cover, and let it simmer for about 20 minutes, stirring occasionally. You’ll know it’s ready when the potatoes are soft and easily mashable.
3. Using a potato masher, carefully mash most of the soup—be cautious, as it will be very hot. I like to leave a few chunks for texture, but you can mash it completely smooth if you prefer a creamier consistency.
4. Stir in the milk and parsley, then add 1 teaspoon of salt and 1/4 teaspoon of pepper. Taste and adjust—I usually add at least another teaspoon of salt because potatoes really soak it up. Don’t be shy with the seasoning here.
5. Serve the soup hot, and watch it thicken as it cools slightly. If you’re reheating leftovers, you may need to add a splash of water or milk to loosen it up again.

My go to methods for Potato Soup success

I’ve learned that the key to great Potato Soup is not rushing the simmering process. The vegetables need time to soften completely, so don’t be tempted to turn up the heat—low and slow is the way to go.

If your soup turns out too thin, just let it simmer uncovered for a few extra minutes to reduce the liquid. If it’s too thick, add a little more milk or water until you reach your desired consistency.

One trick I always use is to taste the soup before serving and add more salt than I think I need. Potatoes are starchy and bland on their own, so they really need that extra seasoning to shine.

How I love to share this Potato Soup

I serve this soup with a big hunk of crusty bread for dipping—it’s the perfect pairing. Sometimes I’ll top it with shredded cheddar cheese, crumbled bacon (for the meat-eaters), or a dollop of sour cream for extra richness.

This is my go-to meal on cold, rainy nights when I want something that feels like home. It’s also a great recipe to make ahead—it keeps well in the fridge for up to 3 days and tastes even better the next day.