Best Homemade Potato Soup

I always think of potato soup as the culinary equivalent of a warm blanket — sop up the cold with a big bowl and you’re instantly human again. Tonight feels like one of those slow, rainy evenings where the whole house smells like caramelized onions and soft potatoes; that smell alone fixes Monday. I love that this soup has that silky, starchy body from the potatoes, a little chew from sautéed onions and celery, and a bright finish from chives or lemony yogurt if I’m feeling fancy. It’s forgiving, cheap, and the kind of thing you can make with one pan and a forgiving attitude. If you need a hug in a bowl, this is it.

Quick Facts

• Yield: Serves 4–6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This potato soup hits that cozy spot between creamy and chunky — think velvety broth dotted with tender potato cubes and crispy bacon bits. It’s ridiculously simple, pantry-friendly, and adapts to whatever’s in your fridge. Plus, it makes a lot, reheats beautifully, and smells like comfort. It’s so easy even your oven can’t mess it up (we’re stovetop people here). Who doesn’t love a soup that doubles as lunch for the week?

Ingredients

For the Main Dish:

• 2 pounds russet or Yukon Gold potatoes (about 4 cups diced)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 stalks celery, diced (optional, about 1/2 cup)
• 1 large carrot, diced (optional, about 1/2 cup)
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1/2 cup heavy cream (optional for extra richness)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• 2 bay leaves (optional)
• 2–3 tablespoons chopped chives or green onions for garnish
• 4 slices bacon, cooked crisp and crumbled (optional)
• 1 cup shredded sharp cheddar (optional, for serving)

For the Sauce / Garnish (if applicable):

• Plain Greek yogurt or sour cream, 1/2 cup — dollop at serving time for tang

How I Make It

Step 1:

I start by peeling (or not — I usually leave the skins for texture) and dicing the potatoes into roughly 1-inch pieces. Heat a large Dutch oven over medium heat and melt 4 tablespoons butter until it foams and smells nutty. Add the chopped onion, celery, and carrot and sauté until the onion turns translucent and edges get a little golden, about 6–8 minutes. You’ll hear a happy sizzle and smell sweetness develop — that’s flavor forming.

Step 2:

Stir in the minced garlic and cook another 30 seconds until fragrant. Sprinkle in the 3 tablespoons flour and stir to coat the veggies — this makes a light roux that thickens the soup. Cook the flour for about 1 minute, watching so it doesn’t brown. Tip: if you see dark specks, turn the heat down; burnt flour gives a bitter taste.

Step 3:

Gradually pour in 4 cups broth while stirring; scrape the pan to loosen any browned bits (that’s where the best flavor hides). Add the diced potatoes, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Simmer uncovered for about 15–20 minutes until the potatoes are fork-tender and give a soft “plop” when stirred.

Step 4:

Once the potatoes are tender, remove the bay leaves. For a creamy-but-chunky texture, mash about one-third of the potatoes right in the pot with a potato masher. If you prefer ultra-smooth, blitz with an immersion blender for a few seconds. Stir in the 1 cup milk and 1/2 cup heavy cream and heat just until steaming (don’t boil after adding the milk or cream). Taste and adjust seasoning.

Step 5:

Serve hot with a sprinkle of chives, a handful of crumbled bacon, and a generous dusting of shredded cheddar if you like. A spoonful of Greek yogurt adds a bright finish. Let the soup sit for a minute — flavors marry and the surface calms — then dig in.

Pro Tips

• Use Yukon Golds for creamier texture or russets for a fluffier, more starchy body.
• If you want faster cooking, cut potatoes slightly smaller and simmer for 10–15 minutes.
• Don’t rush the roux step; cook the flour just long enough to lose the raw taste but not brown it.
• For richer flavor, swap half the broth for water and add a chicken bouillon cube — I do this when pantry staples run low.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Milk & cream swap: Use 1 1/2 cups plain unsweetened almond or oat milk plus 2 tablespoons olive oil for dairy-free; expect a slightly lighter mouthfeel.
• Broth: Use vegetable broth to keep it vegetarian — flavor will be a bit lighter; add a splash of soy sauce for umami.
• Bacon substitute: Use smoked paprika and sauteed mushrooms for a smoky vegetarian twist.
• Gluten-free option: Substitute the flour with 3 tablespoons cornstarch mixed with cold water to make a slurry; add at the end and simmer until thick.

Variations & Tips

• Spicy Kick: Add 1/2 teaspoon cayenne or a chopped jalapeño when sautéing onions.
• Loaded Potato Soup: Stir in extra bacon, sour cream, cheddar, and chives at the end for a baked-potato vibe.
• Vegetable Boost: Fold in chopped spinach or kale in the last 5 minutes for color and nutrients.
• Seafood Twist: Add cooked diced salmon or shrimp right at the end — pair with dill.
• Creamy Vegan: Use coconut milk plus a tablespoon of nutritional yeast for a cheesy note.
• Herby Brightness: Finish with a squeeze of lemon and fresh parsley for springy brightness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the soup up to 3 days ahead. Store in an airtight container in the fridge and reheat gently on the stove. If it thickens, stir in a splash of milk or broth while reheating.

Can I double the recipe?

Sure thing. Use a larger pot and increase simmer time by a few minutes; keep the same seasoning ratio and taste as you go.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3 tablespoons neutral oil for every 4 tablespoons butter called for, and add a pat of butter at the end if you can.

How do I know it’s done?

Potatoes should be tender when pierced with a fork and the soup should have a slightly thick, silky body. If you mashed some potatoes, the soup will coat a spoon and move slowly when stirred.

What if I don’t have ingredient X?

No panic. Swap onion with shallot or onion powder (use 1 teaspoon), replace heavy cream with extra milk plus 1 tablespoon butter, or use bouillon if you’re out of broth.

How I Like to Serve It

I ladle this soup into big bowls and pile on crumbled bacon, shredded sharp cheddar, and a spoonful of Greek yogurt for tang. Serve with warm crusty bread or a simple green salad for a weeknight dinner, or bring it to a potluck in a slow cooker to keep it hot. It shines on blustery fall nights and feels celebratory on casual weekend lunches.

Notes

• Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat slowly and add liquid if too thick.
• If you add cooked chicken, ensure it reaches 165°F before serving.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! Enjoy the smells, the spoonfuls, and the cozy silence that follows a bowl well eaten.