My Perfect Creamy Potato Soup

When winter winds start rattling my kitchen windows, I find myself craving something that warms me from the inside out.

This creamy potato soup became my go-to after countless attempts to perfect that restaurant-quality richness at home.

You’ll love how the potatoes break down into the most velvety base, creating layers of comfort in every spoonful.

Why You’ll Love This Creamy Potato Soup

Here’s what I love most about my creamy potato soup: it transforms humble pantry staples into something that tastes like pure indulgence.

The texture strikes that perfect balance between smooth and chunky, while the seasoning builds depth without overwhelming the natural potato flavor.

You can have this simmering on your stove in under an hour, yet it tastes like you’ve been cooking all day.

If you’re drawn to hearty, warming soups like this one, you might also enjoy my Cheddar Broccoli Potato Soup for an extra vegetable boost, or try something completely different with my Sweet and Savory Pineapple Chicken when you want to switch up your comfort food routine.

What You Need to Make This Creamy Potato Soup

Main Ingredients:

• 2½ pounds Yukon Gold potatoes, peeled and cubed (about 6 large potatoes)
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced (about 1½ cups)
• 4 garlic cloves, minced
• ⅓ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• ⅔ cup heavy cream
• 1½ teaspoons sea salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (adds wonderful depth)
• ⅔ cup sour cream

For Garnish:

• Sharp cheddar cheese, shredded
• Fresh chives, chopped
• Extra sour cream
• Crispy turkey or chicken bits (halal alternative)

I always choose Yukon Gold potatoes for their naturally creamy texture when cooked. If you can’t find them, Russets work well too, though they’ll break down more completely.

How I Make This Creamy Potato Soup

1. Prepare the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
2. Build the flavor base: Stir in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the mixture and whisk continuously for 1-2 minutes to cook out the raw flour taste.
3. Add the liquids gradually: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the milk, heavy cream, and all the seasonings (salt, pepper, and smoked paprika).
4. Cook the potatoes: Add the cubed potatoes to the pot and bring everything to a gentle boil. Reduce heat to medium-low and simmer for 12-15 minutes until the potatoes are fork-tender but not falling apart.
5. Create the perfect texture: Using an immersion blender, pulse the soup 4-5 times to break down about half the potatoes, leaving plenty of chunks for texture. If you don’t have an immersion blender, carefully transfer 2 cups of soup to a regular blender, puree until smooth, then stir back into the pot.
6. Finish with richness: Remove from heat and stir in the sour cream until completely incorporated. Taste and adjust seasoning as needed.
7. Serve with style: Ladle into bowls and top with shredded cheddar, fresh chives, a dollop of sour cream, and crispy protein bits if using.

Love discovering new comfort food recipes? Follow me on Pinterest for weekly inspiration and seasonal cooking ideas straight from my kitchen to yours.

My Secrets for Getting This Creamy Potato Soup Just Right

Cut your potatoes into uniform ¾-inch pieces so they cook evenly – nothing worse than biting into a raw center! I always start with less salt since different broths vary in sodium content.

The smoked paprika might seem unusual, but it adds incredible depth without making the soup spicy.

When blending, pulse rather than blending continuously to maintain some texture. If your soup gets too thick, thin it with additional warm broth or milk rather than water.

Can I make this creamy potato soup ahead of time?

Yes! This soup actually improves in flavor overnight. Store it covered in the refrigerator for up to 4 days.

When reheating, add a splash of milk or broth since potatoes tend to absorb liquid as they sit. Reheat gently over medium-low heat, stirring frequently.

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What’s the best way to freeze potato soup?

I freeze this soup in individual portions for up to 3 months.

The texture may change slightly after freezing – the dairy can separate, but whisking while reheating usually brings it back together. Let it thaw overnight in the refrigerator before reheating.

Can I substitute the dairy ingredients?

For a lighter version, you can use half-and-half instead of heavy cream, or even all milk.

Greek yogurt makes a good sour cream substitute, though add it off the heat to prevent curdling. For dairy-free options, use coconut cream and cashew cream.

How do I prevent the soup from curdling?

Keep the heat at medium-low once you add the dairy ingredients, and never let it come to a rolling boil.

Add the sour cream after removing from heat, and temper it by stirring in a ladle of warm soup first if your kitchen is particularly cold.

My Perfect Moments for This Creamy Potato Soup

I love serving my creamy potato soup during those cozy weekend dinners when everyone gathers around the kitchen table.

It makes an ideal centerpiece for casual entertaining since you can keep it warm in a slow cooker and let guests help themselves.

During busy weeknights, I pair it with crusty bread and a simple salad for a complete meal that satisfies without overwhelming.