There’s something innately comforting about a steaming bowl of creamy potato soup. When the temperatures drop, or when you simply crave something hearty, this soup checks every box. Its blend of earthy russet potatoes, sautéed vegetables, smooth broth, and melted cheddar cheese creates a luxurious dish that warms you from the inside out. Ideal for family dinners, casual gatherings, or a solo night in, this potato soup recipe is not only delicious but also easily customizable to your taste.
In this comprehensive recipe article, we’ll guide you through every detail: the essential ingredients, step-by-step cooking instructions, expert tips for getting the texture just right, and even storage advice. Whether you’re a seasoned cook or just learning, you’ll walk away from this guide with everything you need to perfect your potato soup game.
 Preparation Time & Calorie Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 400–450 kcal per serving (based on 6 servings)
Ingredients (US Measurements)
Base of the Soup:
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 2 whole carrots, diced
- 1 tablespoon minced garlic
Main Ingredients:
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt (or more to taste)
- ½ teaspoon cracked black pepper
- 8 cups low-sodium chicken broth (or vegetable broth)
Cream Mixture:
- 1 cup heavy cream (or fat-free half and half)
- 1 cup milk
- 3 tablespoons all-purpose flour
Finishing Touch:
- 1½ cups freshly grated cheddar cheese
Optional Garnishes:
- Crumbled bacon
- Fresh herbs (thyme or parsley)
- Additional shredded cheddar cheese
 Instructions: How to Prepare Creamy Potato Soup
1. Sauté the Aromatics
Start by melting the butter in a large stockpot over medium-high heat. Once it starts to bubble slightly, add in your diced onions, chopped celery, diced carrots, and minced garlic. Stir and sauté for about 2 to 3 minutes, just until everything becomes fragrant and the onions begin to turn translucent.
2. Add the Potatoes
Toss in your peeled and diced russet potatoes. Season the mixture with salt and cracked black pepper. Stir everything together and let it cook for an additional 5 minutes, stirring occasionally to keep the vegetables from sticking to the pot.
3. Simmer with Broth
Pour in the chicken or vegetable broth. Increase the heat to bring the mixture to a boil. Once it begins to boil, reduce the heat to a simmer. Let the soup cook for around 10 minutes or until the potatoes are fork-tender. This is a good time to stir occasionally and ensure nothing is sticking to the bottom.
4. Make the Cream Mixture
While the potatoes are simmering, whisk together the all-purpose flour and milk in a small mixing bowl. Make sure there are no lumps. Once combined, gently pour the milk-flour mixture into the soup. Follow this with the heavy cream. Stir everything thoroughly to combine. Allow the soup to simmer for another 5 minutes, which helps it thicken beautifully.
5. Blend the Soup
To achieve that signature creamy texture, use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. Prefer a chunkier texture? Only blend about half the soup. Alternatively, ladle batches into a standard blender, blend carefully, then return the contents to the pot.
6. Add the Cheese
Reduce the heat to low. Stir in the freshly grated cheddar cheese gradually. Stir continuously until the cheese has fully melted and the soup is silky and smooth.
7. Garnish and Serve
Ladle the soup into bowls and top with your favorite garnishes: crumbled bacon, a sprinkle of fresh parsley or thyme, and a bit of extra cheddar for that wow factor. Serve hot and enjoy the cozy deliciousness.
 Pro Tips for Perfect Potato Soup
1. Potato Selection: Russet potatoes are ideal because of their high starch content, which results in a smooth and creamy texture when blended. However, Yukon Golds are an excellent alternative if you want a slightly richer, buttery flavor.
2. Texture Control: Not a fan of totally smooth soups? Use an immersion blender sparingly to leave some chunks of potato and carrot intact for a heartier feel.
3. Cheese Wisdom: Avoid pre-shredded cheese, which often contains anti-caking agents that hinder smooth melting. Shred your own cheddar for best results.
4. Season Wisely: Taste as you go! Broth, cheese, and butter all contain salt, so always season gradually to avoid an overly salty dish.
5. Making it Healthier: Swap heavy cream for milk or fat-free half and half, and reduce the cheese amount slightly. The soup will still be creamy and flavorful.
6. Meal Prep Friendly: This soup is great for batch cooking. Make a large pot, let it cool, and store individual portions in the fridge or freezer.
7. Reheating Tip: When reheating, add a splash of milk or broth to revive the creamy consistency. Avoid boiling it again, as this can cause the cheese to separate.
8. Freezer Advice: If planning to freeze, hold off on adding the cheese and cream. Add them fresh after reheating for best taste and texture.
9. Herb Enhancement: Add fresh thyme during the last 10 minutes of simmering for a subtle herbal boost. Remove sprigs before blending.
10. Make It a Meal: Pair this soup with crusty bread, a grilled cheese sandwich, or a green salad for a satisfying full meal.
 Final Thoughts
Creamy potato soup is one of those universally loved recipes that never fails to hit the spot. With simple ingredients, a straightforward cooking process, and room for creativity, it’s a staple that deserves a place in your meal rotation. Whether served as a starter or the main event, this soup delivers on comfort, flavor, and satisfaction.
So roll up your sleeves, grab your soup pot, and enjoy the cozy process of creating a dish that tastes like a warm hug in a bowl.
Happy cooking!