This cream of potato soup is comfort in a bowl. It is rich and creamy with soft chunks of potato and little bits of sauteed vegetables. We top it with a pile of grated cheddar cheese and a sprinkling of parsley. We even add a bit of bacon if we are feeling fancy. It is made with simple ingredients and comes together so easy. The hardest part? Giving it time to simmer before enjoying a steaming bowl full. There is no adding flour or making a roux to thicken it. No need for an immersion blender. And it doesn’t even need things like cream cheese or a dollop of sour cream It truly is so simple and fast.
I grew up with my mom making this classic comfort food all the time in the winter months. It was the most exciting thing to come in after playing in the snow on a cold day to a steaming bowl moms homemade potato soup. Sometimes we had such a hankering for it that we would make some even in summer. It is so hearty and every bite brings such feelings of nostalgia. When I made this a few weeks ago I took a bite and smiled and said how this is my favorite potato soup. My son looks up at me and smiles, “I love it too mama! It’s so good!.” Oh, how happy that made me, just knowing that he will look back with fond memories on the soup that I grew up with.
Tools
Vegetable peeler
Chef’s knife
Cutting board
Liquid measuring cup – I find it easiest to use a 4-cup liquid measuring cup to measure the potatoes.
Large pot
Wooden spoon
Measuring spoons
Potato masher
Ingredients
Onion – Every good soup needs a good base. An onion is almost always part of that base in some way. I like to use yellow onions, but white or sweet also taste delicious.
Celery – Sauteed celery lends such remarkable flavors into this soup. The soup itself does not taste like celery at all, but there are flavor notes and a richness that are missing if it is left out.
Carrots – Not only do the carrots add flavor, but they also add that bright pop of color. They add another texture too, because otherwise it can seem a bit mushy.
Potatoes – You cannot have cream of potato soup without a hefty addition of potatoes. Personally, I really like the texture of russet potatoes. The soup gets thicker and creamier with them than others I have tried. Other potatoes, such as Yukon gold potatoes or red potatoes can be used if desired.
Butter – Instead of oil, the vegetables are sauteed in butter. This gives it a richer flavor profile adds to the complexity of the soup.
Salt – Potatoes on their own need a lot of salt. When adding all the other whole food ingredients even more salt is needed. A healthy addition of it balances and enhances the flavors of the other ingredients.
Pepper – Just a little bit of fresh black pepper goes such a long way in this recipe. It is just what it needs to tie everything together.
Chicken broth – If you have been to the blog before, you probably know of my passion for making homemade bone broth. I love taking a whole chicken and using it to feed my family, then transforming the bones into a nourishing broth that we can drink, freeze, or add into soups! It adds such a wonderful flavor too, so much better than little cubes or bullion concentrate. However, using regular broth works just as well.
Heavy whipping cream – The potatoes do add a little bit to the creaminess, but the addition of heavy cream makes this such a decadent meal.
Parsley – Fresh or dried parsley are both great options. I really do like the aroma that comes from chopping up fresh parsley and so I add that whenever I have it on hand.
Additional ingredients and substitutions
Evaporated milk – This can be used in a pinch, but it just does not make it anywhere near as creamy.
Boulion cubes – I have made it before with better than bullion which is a broth concentrate of sorts. It is a great thing to use when I do not have broth on hand. Using something like a bone broth powder is also great to pack in some extra nutrients.
Let’s make potato soup!
Prep
Always start with washing any of the produce you will be using. This is the carrots, celery, and potatoes.
Peel the carrots, then chop them and the celery and onions. Set aside.
Peel the potatoes and dice them to a medium dice. Try to keep the potato chunks all around the same size for even cooking.
Making the soup
In a large pot or Dutch oven, heat the butter over medium heat until melted.
Add in the chopped carrots, onion, and celery. Cook for 5 minutes or until the onions are translucent. Stir occasionally.
Season with salt and pepper, stir to combine.
Pour in the chicken broth and add the potatoes.
Over medium high heat, bring the soup to a boil then reduce to a simmer over medium-low heat. Cook until the potatoes are tender.
Using a potato masher or the back of a wooden spoon, crush a little more than half the potatoes. This thickens up the soup and makes the best texture while leaving some chunks to enjoy on their own.
Stir well and add in the heavy cream and parsley. Continue heating until warmed through. Do not boil.
Taste and season with more salt and pepper if desired. I usually add at least another teaspoon of salt. Because the potatoes are so bland they really do well with the addition of a little extra salt.
Serve hot and garnish with grated sharp cheddar cheese, crispy bacon, and fresh parsley. A little sprinkling of green onions also tastes fantastic and makes it reminiscent of a baked potato, especially if you add bacon. Add a few slices of cheddar jalapeno sourdough or some dinner rolls on the side to make it even better.
Enjoy!
Storing
Once the soup has cooled, transfer it into an airtight container such as a jar or Tupperware container. Store leftovers in the fridge for up to 5 days.
Freezing
I do not recommend freezing this soup as is because the cream tends to separate. However, if you wanted to meal prep it, make as directed above, but do not mash the potatoes or add the cream and parsley. Cool and freeze for up to 6 months.
When thawing and reheating, bring to a boil, then mash the potatoes. Add in the cream and fresh parsley and enjoy!
Tips for success
Patience – When this soup is cooked slowly the potatoes have time to break down. The bits of mashed potato add to the thick and creamy texture making for a very hearty bowl of soup.
Salting – It can be easy to oversalt things if you aren’t careful. However, this recipe is so much better when on the heavier side of salt. The potatoes are so bland and need a lot of salt as it is. Taste as you go then salt each bowl to individual preference if needed. It really brings out the individual flavors better when it isn’t lacking salt.
Thank you
If you enjoy this easy potato soup recipe, be sure to check out some of our other easy recipes! Another creamy soup we love is cream of chicken soup with rice! serve that with a pan of sourdough dinner rolls and you have an incredibly cozy and filling meal.
It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making this easy cream of potato soup recipe . Thank you!
Creamy Potato Soup
This soup is so cozy and comforting. It is rich with the addition of cream and potato, and it is packed with flavor. Made with simple ingredients it is a soup you will be enjoying all season long.
Ingredients
- 1 Large yellow onion
- 2 Celery ribs
- 2 Medium carrots
- 3 Tbsp. Butter
- 1 Tbsp. Salt
- 1/2 tsp. Black pepper
- 5 cups Chicken Broth
- 7 cups Potatoes (4 - 5 large potatoes)*
- 12 oz. Heavy whipping cream
- 2 Tbsp. Fresh parsley
- Cheddar cheese, bacon, and chopped parsley for serving
Instructions
- Peel the carrots, then chop the celery, onion, and carrots. Set aside.
- Peel the potatoes and medium dice them. Set aside.
- In a large pot heat the butter until melted.
- Add in the chopped vegetables and stir occasionally. Cook for 5 minutes, or until the onions are translucent.
- Season with salt and pepper.
- Pour in the chicken broth and add the potatoes.
- Over medium high heat bring to a boil, then reduce to a simmer. Cook until the potatoes are tender.
- Using a potato masher or the back of a spoon, crush a little more than half of the potatoes.
- Stir well and add in the heavy cream and parsley. Continue heating until warmed through. Do not boil.
- Taste and season with more salt and pepper if desired.
- Serve hot and garnish with grated cheddar cheese, bacon, and fresh parsley.
- Enjoy!
Notes
When chopping potatoes, the yield should be 7 cups of chopped potatoes. Russet are the best potatoes for this recipe because of the texture they lend to the soup. 4 large potatoes are usually just right. This also does not need to be perfect, if you have an extra half cup or cup of potatoes, just add it in, just also add in another splash of broth.
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