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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


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


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


  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.


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

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