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Quick & Easy Creamy Potato Soup - Homemade Comfort in a Bowl

This Ultimate Creamy Potato Soup Recipe delivers velvety smooth texture, rich flavor, and cozy comfort in every spoonful. Made with simple pantry staples, it’s the perfect 45-minute soup for weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American Comfort Food
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk or heavy cream
  • Salt and black pepper to taste
  • Optional: fresh thyme or rosemary for aroma

Method
 

  1. Peel and dice potatoes into ½-inch cubes. Chop onion and mince garlic.
  2. In a large pot, melt butter over medium heat. Add onion and sauté 5 minutes until translucent. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the mixture and stir constantly for 2 minutes to form a roux.
  4. Gradually whisk in broth, scraping the bottom of the pot. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
  5. Use an immersion blender to blend soup to your desired consistency — partial blending for rustic texture or full blending for a smooth finish.
  6. Stir in milk or cream and simmer on low 5 minutes. Do not boil. Taste and adjust seasoning.
  7. Ladle into bowls and garnish with bacon bits, cheddar cheese, and chives if desired.

Notes

For dairy-free versions, use olive oil and coconut milk. Substitute cornstarch for flour for gluten-free adaptation. Store soup up to 4 days refrigerated or freeze the base (without dairy) for up to 3 months. Reheat gently and add cream before serving.