Creamy Potato Soup (Quick, Cozy & Budget-Friendly)

Silky, cozy, and loaded with potato goodness—on the table fast.

Quick Answer

A classic creamy potato soup made with russets, onion, celery, garlic, and broth, finished with milk or cream for lush texture. Thicken with a quick mash, then top with cheddar, and chives. Ready in about 40 minutes, it’s budget-friendly comfort that reheats beautifully for lunch.

Introduction
Why You’ll Love This Recipe
Ingredients
Step-by-Step Directions
Cook Time & Servings
Pro Tips & Variations
Serving & Pairings
Storage & Reheating
Estimated Nutrition
Cook’s Notes
Frequently Asked Questions
Conclusion & CTA

Introduction

This creamy potato soup is the weeknight hug-in-a-bowl you can count on—simple ingredients, big payoff, and endlessly customizable. If cozy bowls are your thing, you’ll also love our Cheesy Lasagna Soup or keep the spice train rolling with this Easy Taco Soup.

Why You’ll Love This Recipe

One pot, minimal cleanup—perfect for busy nights.
Restaurant-creamy without a heavy roux.
Budget-friendly pantry staples you already have.
Flexible: dairy-free and gluten-free options below.
Scales up for meal prep and freezes nicely.

Ingredients

2 tbsp unsalted butter (or olive oil)
1 tbsp neutral oil (helps prevent scorching)
1 large yellow onion, diced
2 ribs celery, diced
3 cloves garlic, minced
2 lb russet potatoes, peeled and cut into 1/2-inch cubes
4 cups low-sodium chicken or vegetable broth
1 cup whole milk or half-and-half (plus more to taste)
1/2 cup sour cream (optional, for extra tang)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
1 bay leaf
1/2 cup shredded sharp cheddar, for finishing
For topping: extra cheddar, sliced chives

Step-by-Step Directions

Sweat the Aromatics In a heavy pot, melt butter with oil over medium heat. Add onion and celery with a pinch of salt. Cook 5–6 minutes, stirring, until translucent. Add garlic and cook 30 seconds until fragrant.
Simmer the Potatoes Stir in potatoes, broth, bay leaf, pepper, and smoked paprika. Bring to a simmer, cover partially, and cook 15–18 minutes until potatoes are fork-tender.
Create the Creamy Base Remove bay leaf. Lightly mash the soup with a potato masher (10–12 presses) to release starch and thicken while keeping texture. Stir in milk (or half-and-half) and sour cream, then gently heat without boiling.
Season and Enrich Taste and adjust salt. Stir in cheddar until melted and silky. If too thick, loosen with warm milk; if too thin, simmer 2–3 minutes uncovered.
Garnish and Serve Ladle into bowls and top with extra cheddar, and chives. Crack fresh pepper over the top for a final pop.

Cook Time & Servings

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 bowls

Pro Tips & Variations

Keto / Low-Carb

Swap half the potatoes for cauliflower florets and finish with extra cheddar and bacon. Keep dairy full-fat for satiety.

Gluten-Free

Good news—no roux needed. Use certified GF broth and toppings. For extra body, blend 1 cup of soup and stir back in.

Dairy-Free

Use olive oil, skip the cheese, and finish with 3/4 cup unsweetened cashew cream or coconut milk for lush texture.

Crockpot

Add all ingredients except milk, sour cream, and cheese to a slow cooker; cook 6–7 hours on Low. Mash, then stir in warm dairy to finish. For easy add-ins, batch-cook protein like this Crockpot Shredded Chicken.

Instant Pot

Sauté aromatics on Sauté, add remaining ingredients (except dairy), then pressure-cook 7 minutes; quick release, mash, and stir in dairy. For more pressure-cooker soup inspo, peek at this Instant Pot Vegetable Soup. For hearty vibes, channel the comfort of this Beef Stew with extra thyme and pepper.

Serving & Pairings

Make it a meal with a simple board from this Charcuterie Board guide, add a crisp side from Air Fryer Side Dishes, or double down on spuds with these Crispy Breakfast Potatoes.

Storage & Reheating

Fridge: Up to 4 days in an airtight container.
Reheat: Warm gently on the stovetop or microwave in short bursts, stirring and thinning with milk as needed.
Freeze: Up to 2–3 months. Thaw overnight, reheat slowly, and blend a splash of cream to revive silkiness.

Estimated Nutrition (per serving)

Calories: ~320
Carbs: ~36 g
Protein: ~10 g
Fat: ~15 g
Sodium: ~620 mg
Fiber: ~3 g

Values are approximate.

Cook’s Notes

Russets give the creamiest body, but Yukon Golds hold shape better—mix them for texture. Always warm dairy before stirring into hot soup to prevent curdling. If you prefer ultra-smooth soup, blend half in a blender and return to the pot. Smoked paprika or a dash of hot sauce brightens richness.

Frequently Asked Questions

Which potatoes are best for creamy potato soup?

Russets for silkiness; Yukon Golds for a velvety bite. Use all russets for extra-thick soup or a 50/50 blend for balance.

How do I thicken potato soup without flour?

Lightly mash potatoes in the pot to release starch, or blend 1–2 cups and stir back in. A spoonful of sour cream also adds body.

Can I make potato soup without dairy?

Yes—use olive oil and finish with cashew cream or coconut milk. Nutritional yeast can add a subtle “cheesy” note.

How do I keep milk from curdling?

Remove soup from a hard boil, temper warm dairy in gradually, and avoid acidic ingredients until the end.

Can I add protein?

Absolutely—stir in cooked bacon, ham, shredded chicken, or white beans. Keep add-ins bite-size so the soup stays sippable.

What toppings work best?

Sharp cheddar, bacon, chives, cracked pepper, hot sauce, or a dollop of plain Greek yogurt for tang.

Is there a similar creamy soup I can try next?

For another cozy, creamy bowl, check out our Marry Me Chicken Soup—same comfort, different flavor profile.

Conclusion & CTA

If this potato soup warmed your week, you might also love our gently spiced White Chicken Chili. If you made this recipe, please leave a comment and rate it ★★★★★—your feedback helps others find a cozy bowl too!