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Creamy Potato Soup

Bowl of creamy potato soup topped with cheddar cheese, bacon bits, and fresh chives
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Rich and velvety creamy potato soup made in one pot with Yukon Gold potatoes, heavy cream, and simple pantry ingredients. The ultimate cozy comfort food for chilly nights.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 pounds Yukon Gold potatoes, peeled and diced (about 6–7 cups)
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • Optional toppings: shredded cheddar cheese, crispy bacon, chopped chives, sour cream

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5 to 7 minutes.
  2. Add minced garlic and stir constantly for 1 minute until fragrant. Do not let it brown.
  3. Add diced potatoes, broth, salt, pepper, and dried thyme. Stir to combine and bring to a boil over medium-high heat.
  4. Reduce heat to a gentle simmer, cover the pot, and cook for 15 to 20 minutes until potatoes are completely fork-tender.
  5. Turn off the heat. Use a potato masher for a chunky texture or an immersion blender for a smooth, creamy potato soup.
  6. Stir in the heavy cream. Return heat to low and warm for 2 to 3 minutes. Do not let the soup boil after adding cream.
  7. Taste and adjust seasoning with salt and pepper. Ladle into bowls and add your favorite toppings.

Notes

  • Yukon Gold potatoes give the creamiest texture. Russet potatoes work as a substitute.
  • For a thinner soup, add more broth or milk a splash at a time. For a thicker soup, mash more of the potatoes.
  • If freezing, hold off on adding the heavy cream until after reheating for the best texture.
  • Add a bay leaf while simmering for extra depth of flavor – remove before blending.

Nutrition

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