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Best Cream of Potato Soup

Best Cream of Potato Soup

This Best Cream of Potato Soup is rich, hearty, and comforting — the ultimate bowl of warmth for chilly days! Made with tender potatoes, onions, garlic, and a creamy buttery base, this homemade soup is simple yet irresistibly delicious. Perfect for cozy dinners, family lunches, or meal prepping, it’s a classic that never disappoints.
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Prep Time 10 minutes
Cook Time 25 minutes
5 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Base Soup
  • 4 tbsp unsalted butter
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 4 cups potatoes peeled and diced (about 5 medium potatoes)
  • 4 cups chicken broth or vegetable broth for vegetarian option
  • 1 cup milk
  • 1 cup heavy cream
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ¼ tsp thyme optional
  • Optional Add-Ins
  • ½ cup shredded cheddar cheese
  • ¼ cup cooked bacon bits
  • 2 tbsp chopped chives or green onions

Equipment

  • Large soup pot or Dutch oven
  • Cutting board & knife
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle
  • Potato masher or immersion blender (optional for creamier texture)

Method
 

  1. Sauté the Base
  2. In a large pot, melt butter over medium heat. Add onion and garlic; sauté until fragrant and soft (about 3–4 minutes).
  3. Add Potatoes & Broth
  4. Stir in the potatoes and broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 15–20 minutes, or until potatoes are tender.
  5. Mash or Blend
  6. Lightly mash the potatoes in the pot for a rustic texture, or use an immersion blender for a smoother soup.
  7. Add Milk & Cream
  8. Stir in milk, heavy cream, salt, pepper, and thyme. Simmer another 5 minutes until thickened and creamy — don’t boil.
  9. Serve & Garnish
  10. Ladle into bowls and top with cheddar cheese, bacon bits, and chopped chives for the ultimate comfort bowl.

Notes

For a lighter version, substitute half-and-half or evaporated milk for heavy cream.
Want it thicker? Mash more potatoes or add 1 tbsp of flour mixed with milk before simmering.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat gently on the stove (avoid boiling).
Delicious with crusty bread, pretzel rolls, or a side salad.