There’s nothing quite like a warm bowl of the Best Cream of Potato Soup on a cool day! This recipe delivers a classic, comforting soup that’s rich, creamy, flavorful, and surprisingly easy to make from scratch. It features tender potatoes, sautéed vegetables like onions, carrots, and celery, all simmered in a savory broth thickened perfectly and finished with milk for creaminess. I find myself making this Cream of Potato Soup year-round; it’s just perfect for those cooler spring evenings or whenever you need a satisfying, heartwarming meal.
Why You’ll Love This Cream of Potato Soup
- Classic Comfort Food: It’s a timeless soup recipe that’s always satisfying and evokes feelings of home.
- Creamy and Flavorful: Perfectly thick, creamy, and packed with savory flavor from the vegetables, broth, and seasonings.
- Easy to Make: Uses simple ingredients and straightforward stovetop techniques.
- Hearty and Filling: Potatoes make this soup incredibly satisfying and filling.
- Customizable: Easy to adjust seasonings or add toppings to your liking.
Ingredients for Best Cream of Potato Soup
Here’s what you’ll need to make this comforting soup. The full list with measurements is in the recipe card below.
Vegetables & Aromatics
- Onion, chopped (Vegetable)
- Celery, chopped (Vegetable)
- Carrots, chopped (Vegetable)
- Garlic, minced (Aromatic)
- Fresh parsley, chopped (Herb)
- Potatoes, diced (Vegetable)
Liquids & Creaminess
- Butter (Fat)
- All-purpose flour (Thickener)
- Low-sodium chicken broth (Liquid)
- Whole milk (Dairy)
Seasoning
- Worcestershire sauce (Condiment)
- Mustard powder (Spice)
- Ground allspice (Spice)
- Celery seed (Spice) (Note: Mentioned in instructions, added here)
- Dried thyme (Herb)
- Salt (Seasoning)
- Pepper (Spice)
- Cayenne pepper (Spice)
Garnish (Optional)
- Shredded cheese
- Chopped parsley
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic taste of this Cream of Potato Soup, but here are some variations:
- Add Bacon: Crisp up some bacon, crumble it, and use the bacon fat instead of butter to sauté the vegetables. Sprinkle the bacon on top before serving.
- Cheesier Version: Stir in some shredded cheddar, Gruyere, or Monterey Jack cheese at the end until melted.
- Leek and Potato: Substitute leeks (well-washed white and light green parts) for the onion for a classic flavor variation.
- Add Corn: Stir in some fresh or frozen corn kernels during the last 10 minutes of simmering.
- Make it Vegan: Use olive oil or vegan butter, vegetable broth, plant-based milk (like unsweetened oat or soy), and omit any cheese garnish.
How to Make Best Cream of Potato Soup
Let me show you how easy it is to make this Best Cream of Potato Soup:
Sauté Vegetables
- In a large soup pot or Dutch oven, I start by sautéing the chopped onion, celery, carrots, minced garlic, and fresh parsley in butter over medium heat until they are soft but not browned. This usually takes about 5-7 minutes.
Make Roux and Add Liquids
- Next, I sprinkle the flour over the softened vegetables. I cook this, stirring constantly, for about 2 minutes. This step cooks out the raw flour taste and creates a roux, which will thicken our soup.
- Slowly, I pour in the chicken broth, stirring constantly with a wooden spoon to incorporate the flour mixture smoothly and scrape up any flavorful bits from the bottom of the pot.
- Then, I stir in the milk.
Simmer Soup
- I add the diced potatoes, Worcestershire sauce, ground mustard powder, allspice, celery seed, dried thyme, salt, pepper, and cayenne pepper to the pot.
- I bring the mixture just to a gentle simmer, then reduce the heat to low.
- I let the Cream of Potato Soup simmer, stirring frequently, until the potatoes are cooked through and tender – this takes approximately 25 minutes.
- During the cooking process, I like to gently break up some of the potatoes against the side of the pot with the back of my spoon to help naturally thicken the soup. I add more liquid – water or broth – if the soup becomes thicker than I like.
Finish and Serve
- Taste and adjust seasoning
- Garnish and Serve
Tips and Tricks for the BEST Potato Soup
Here are my secrets for making this Cream Tof Potato Soup truly exceptional:
- Sauté Vegetables First: Don’t skip sautéing the onion, celery, and carrots in butter. This builds a crucial flavor base.
- Cook the Roux: Cooking the flour in the butter for a couple of minutes removes the raw flour taste and helps thicken the soup smoothly.
- Simmer Gently: Once the milk is added, maintain a gentle simmer. Boiling milk vigorously can sometimes cause it to scorch or separate.
- Mash Some Potatoes: Breaking up some of the cooked potatoes directly in the pot adds thickness and creates a nice texture contrast.
- Taste and Adjust: Seasoning is key! Taste the soup at the end and adjust salt, pepper, and other seasonings as needed. Potatoes absorb a lot of salt.
How to Serve
This Best Cream of Potato Soup is delicious served hot! Try it:
- Loaded: Top with classic baked potato toppings like shredded cheddar cheese, crumbled bacon, sour cream, and chopped green onions or chives.
- With Croutons: Add homemade or store-bought croutons for crunch.
- With Bread: Serve with crusty bread, oyster crackers, or dinner rolls for dipping.
- As a Starter: A comforting start to a larger meal.
Make Ahead and Storage
This soup is fantastic for making ahead, and the flavors often deepen overnight! Store leftover Cream of Potato Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if needed to adjust consistency.
FAQs about Best Cream of Potato Soup
- Can I use an immersion blender for a smoother soup?
- Absolutely! If you prefer a completely smooth soup, use an immersion blender to blend the soup after the potatoes are tender but before adding any final garnishes like cheese or bacon intended for topping.
- What kind of potatoes are best?
- Starchy potatoes like Russets or Yukon Golds work best as they break down nicely and help thicken the soup.
- Can I freeze this soup?
- Potato soups can sometimes become a bit grainy upon thawing due to the potatoes. While possible, the texture might not be exactly the same. If freezing, cool completely first and reheat very gently.
Enjoy this creamy, comforting, and incredibly delicious Best Cream of Potato Soup! It’s a classic recipe perfect for any occasion.
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Best Cream of Potato Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Best Cream of Potato Soup is a thick, creamy, and comforting classic. Made with simple ingredients like potatoes, carrots, celery, and flavorful seasonings, it’s a satisfying soup perfect for a chilly day.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ cup chopped celery
- ¼ cup chopped carrots
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley, plus more for garnish (optional)
- 4 tablespoons all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups whole milk
- 3 large potatoes (such as russet or Yukon Gold), peeled and diced (about 1/2-inch cubes)
- 2 teaspoons Worcestershire sauce
- 1 ½ teaspoon dry mustard powder
- 1 pinch ground allspice (see notes regarding celery seed)
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon cayenne pepper (optional)
- Shredded cheddar cheese, for garnish (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large soup pot or Dutch oven over medium heat. Add the chopped onion, celery, carrots, minced garlic, and 2 tablespoons of chopped fresh parsley. Sauté, stirring occasionally, until the vegetables are soft but not browned, about 5-7 minutes.
- Make Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This creates a roux and cooks out the raw flour taste.
- Add Broth: Slowly pour in the chicken broth, whisking constantly to prevent lumps and ensure the roux incorporates smoothly into the liquid.
- Add Milk, Potatoes & Seasonings: Add the milk, diced potatoes, Worcestershire sauce, mustard powder, allspice, dried thyme, salt, pepper, and cayenne pepper (if using). Stir well to combine.
- Simmer: Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover partially, and cook until the potatoes are very tender, frequently stirring to prevent sticking, approximately 25 minutes.
- Thicken (Mash Potatoes): During the last few minutes of cooking, use the back of a sturdy spoon to gently mash some of the potatoes against the side of the pot. Stir this back into the soup. This helps to naturally thicken the soup to a creamy consistency. For a smoother soup, you can use an immersion blender to partially blend it.
- Adjust Consistency & Seasoning: If the soup is thicker than you like, add more broth or milk, a little at a time. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the warm soup into bowls. Garnish with shredded cheddar cheese and additional chopped fresh parsley, if desired.
Notes
- Potatoes: Russet or Yukon Gold potatoes work best for a creamy soup due to their starch content.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be substituted for a vegetarian version.
- Milk: Whole milk provides the creamiest result, but 2% milk can be used.
- Allspice vs. Celery Seed: The ingredient list calls for allspice, while the original instructions mentioned celery seed. Allspice adds a warm, slightly sweet note. Celery seed would provide a more savory, celery-forward flavor. Use whichever you prefer or have on hand.
- Thickening: Mashing some potatoes directly in the pot is an easy way to thicken the soup. For an even thicker soup, increase the flour slightly or blend more of the soup.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to thin it out.