This Creamy Potato Soup doesn’t need to be loaded with cheese, bacon, or onions to be delicious! This soup has an incredible flavor like you wouldn’t believe. Rich half & half and chicken broth add extra flavor to this flavorful soup, and you will savor every scrumptious spoonful!

A bowl of homemade creamy Potato Soup.

I love Potato Soup, but I especially love this Potato Soup. You might think this is some bland soup recipe because it’s not loaded with extra ingredients like cheese or bacon, but don’t be fooled. This creamy soup has the most delicious flavor on its own. It needs nothing more!

Don’t get me wrong. Sometimes I’m in the mood for my Loaded Potato Soup with all the extras, but when I’m feeling a little under the weather, I want something creamy yet a little soupier than my loaded version.

A bowl of homemade creamy potato soup.

I made this Creamy Potato Soup the other day when I was feeling slightly under the weather and it was so comforting. It’s thin enough when you want something hot, creamy, but not too thick, yet it has vegetables and lots of flavor!

The flavor ingredients

  • 4 tablespoons unsalted butter
  • 2 cans (14 ounces each) of chicken broth
  • 4 large potatoes, diced into bite-size cubes
  • 3/4 cup diced celery
  • 3/4 cup thinly sliced or diced carrots
  • 1 small onion, diced
  •  2 teaspoons minced garlic (from a jar)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 cup half & half
  • Salt & pepper to taste
A bowl of homemade creamy potato soup.

Easy step by step instructions

  1. Melt the butter over medium heat in a dutch oven or soup pot. Add the celery, carrots, and onion. Saute over medium heat until the onions are translucent and the celery is semi-tender about 5 to 6 minutes. Add the minced garlic and cook for an additional minute.
  2. Add the carrot/celery/onion/garlic mixture, chicken broth, potatoes, salt, and pepper and bring to a boil over high heat.  Reduce the heat to medium, cover with a lid, and simmer for approximately 30 minutes until the potatoes are fork-tender.
  3. Meantime add the flour to the cup of milk and whisk vigorously with a fork until the mixture is smooth with no lumps of flour.  Set aside.
  4. Remove about 1/2 cup of the cooked potatoes from the pot.  Mash them with a potato masher and return them to the pot.  Add the milk/flour mixture and half & half.  Mix thoroughly and stir constantly over medium heat for at least 3 minutes until the raw flour has time to cook out of the soup.  Remove from heat and add more salt & pepper to taste.

Can I freeze this soup?

I don’t recommend freezing this soup. Most milk or cream-based soups don’t freeze well. You can make it up to 2 days before serving.

Can I make this soup with all milk?

Yes, you can. However, it won’t be as rich flavored. The half & half adds a rich flavor to this soup.

Can I substitute vegetable broth for chicken broth?

You sure can. If you’re vegetarian, feel free to do so. The soup will still be very flavorful.

A bowl of homemade creamy potato soup.

More great soup recipes…

Creamy Chicken and Rice Soup

Cauliflower Soup

Smoked Salmon Chowder

Chicken Noodle Feel Better Soup

Creamy Chicken Noodle Soup

Creamy Chicken Gnocchi Soup

Tomato Florentine Soup

Roasted Cauliflower White Cheddar Soup

Pork Vegetable Soup

Tailgate Chili

Print
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A bowl of homemade creamy Potato Soup.

Creamy Potato Soup

  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: soup/dinner
  • Method: cook
  • Cuisine: American

Description

This creamy Potato Soup is super flavorful.  It doesn’t need cheese or bacon for added flavor.  It’s absolutely delicious!


Ingredients

Units Scale
  • 4 tablespoons unsalted butter
  • 3/4 cup diced celery
  • 3/4 cup thinly sliced or diced carrots
  • 1 small onion, diced
  • 2 teaspoons minced garlic (from a jar)
  • 2 cans (14 ounces each) of chicken broth
  • 4 large potatoes, chopped into bite-size cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 cup half & half
  • Salt & pepper to taste

Instructions

  1. Melt the butter over medium heat in a dutch oven or soup pot. Add the celery, carrots, and onion. Saute over medium heat until the onions are translucent and the celery is tender, 5 to 6 minutes. Add the minced garlic and cook for an additional minute.
  2. Add the carrot/celery/onion/garlic mixture, chicken broth, potatoes, salt, and pepper and bring to a boil over high heat.  Reduce the heat to medium, cover with a lid, and simmer for approximately 30 minutes until the potatoes are fork-tender.
  3. Meantime add the flour to the cup of milk and whisk vigorously with a fork until the mixture is smooth with no lumps of flour.  Set aside.
  4. Remove about 1/2 cup of the cooked potatoes from the pot.  Mash them with a potato masher and return them to the pot.  Add the milk/flour mixture and half & half.  Mix thoroughly and stir constantly over medium heat for at least 3 minutes until the raw flour has time to cook out of the soup.  Remove from heat and add more salt & pepper to taste.
  5. Serve immediately.  Refrigerate leftovers for up to 2 days.

Notes

  • Feel free to substitute vegetable broth for a vegetarian soup.

Keywords: soup, potato soup, soups, homemade soup, creamy potato soup, soup recipe,