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Easy Creamy Potato Soup Recipe

5 from 86 votes
overhead view of potato soup in bowl with spoon and herb garnish
This Easy Creamy Potato Soup recipe is the pinnacle of hearty, warm, delicious goodness in a bowl. As far as fall soups go, they don’t get much more comforting, creamy, and cheesy than this easy-to-make vegetarian soup. 
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings:6 servings

Ingredients

  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 3 celery stalks, chopped
  • 1 tablespoon minced garlic
  • 2 whole carrots, diced
  • 6 russet potatoes, peeled and diced
  • 1 teaspoon salt, more to taste
  • ½ teaspoon cracked black pepper, or 1/4 teaspoon ground black pepper
  • 8 cups low sodium chicken broth , or vegetable broth
  • 1 cup heavy cream , OR fat free half and half
  • 1 cup milk
  • 3 tablespoons flour
  • 1 ½ cups freshly grated cheddar , or white cheddar cheese
  • optional garnishes: cooked and crumbled bacon or bacon bits, fresh herbs such as thyme or parsley, cracked black pepper, cheddar or parmesan cheese

Instructions

  • In a large stock pot over medium-high heat combine onions, celery, carrots, garlic, and butter. Stir until butter is melted. Cook 2-3 minutes, stirring occasionally, until onions are translucent.
  • Add potatoes, season with salt and pepper, and cook for 5 minutes.
  • Stir in broth, bring to a low boil and cook for 10 minutes until potatoes begin to get tender.
  • Stir flour into the milk and gradually add into the soup along with heavy cream or half and half.
  • Cook for another 5 or so minutes until potatoes are fork-tender.
  • Transfer in batches to a blender (*always be cautious when blending hot liquids!) and puree until smooth. Stir back into the pot.
  • Stir in cheese until completely melted. Taste, add salt and pepper if needed, and serve immediately garnished with fresh herbs, cracked black pepper, and cooked bacon if desired.

Notes

Flavor tip: Add a tablespoon of canned adobo sauce or swap out a portion of the cheddar cheese for pepper jack cheese for a bit of a kick!
 

Nutrition

Calories: 378 kcal, Carbohydrates: 52 g, Protein: 16 g, Fat: 12 g, Saturated Fat: 7 g, Cholesterol: 37 mg, Sodium: 1804 mg, Potassium: 1426 mg, Fiber: 6 g, Sugar: 8 g, Vitamin A: 3795 IU, Vitamin C: 67 mg, Calcium: 355 mg, Iron: 3 mg
Course: Main Course, Soup
Cuisine: American
Author: Tiffany