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.

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.

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

Description

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

Ingredients

Scale

2 tbsp unsalted butter (or olive oil)
1 tbsp neutral oil
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

Instructions

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.
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.
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.
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.
Ladle into bowls and top with bacon, extra cheddar, and chives. Crack fresh pepper over the top for a final pop.

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. For ultra-smooth texture, blend part of the soup and stir it back in.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 10g
Cholesterol: 35mg

Keywords: creamy potato soup, easy soup recipe, weeknight dinner, comfort food, gluten-free optional