This Creamy Potato Soup is a rich, hearty, and satisfying dish that’s perfect for cooler weather or anytime you need a comforting meal. With its velvety base, tender chunks of red potatoes, and layers of savory flavor from garlic, onion, and cheddar cheese, this soup will quickly become a family favorite. Finished with a swirl of sour cream and a sprinkle of fresh chives, every spoonful delivers warmth and deliciousness.

Why You’ll Love This Recipe

• Hearty and satisfying: The combination of potatoes, cheese, and milk creates a thick and filling soup that serves well as a complete meal.

• Classic comfort food: It’s a cozy, feel-good dish that brings warmth and nostalgia to the table.

• One-pot recipe: Everything comes together in a single pot, making both cooking and cleanup a breeze.

• Customizable: You can easily adapt this soup with your favorite ingredients or adjust it to meet dietary needs.

• Perfect for leftovers: The flavor deepens over time, making it ideal for meal prepping or next-day enjoyment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 white onion, diced – Offers a savory and slightly sweet base flavor that deepens the taste of the soup.
4 cloves garlic, minced – Adds aromatic depth and boosts the overall flavor profile.
1/4 cup all-purpose flour – Used to create a roux for thickening the soup to a creamy consistency.
2 cups chicken broth – Serves as the flavorful base liquid, bringing richness and body to the soup.
2 cups whole milk – Contributes to the creamy texture and smoothness of the final soup.
2 pounds red potatoes, peeled and diced – Red potatoes hold their shape well while still breaking down slightly for a creamy yet chunky texture.
1 cup shredded sharp cheddar cheese – Melts into the soup for added richness and a sharp, tangy flavor.
1/2 cup sour cream – Gives the soup a velvety finish and a slight tang that balances the richness.
1/4 cup minced chives – These add a fresh, mild onion flavor and a pop of color.
Salt and black pepper to taste – Enhances and balances all the other ingredients.
2 tablespoons olive oil or unsalted butter – Used in place of meat fat to sauté the vegetables and create the roux.

Directions

1. Sauté the onion and garlic: In a large pot over medium heat, heat the olive oil or butter. Add the diced white onion and cook for about 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 minute more, just until fragrant.

2. Make the roux: Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Stir constantly for 1 to 2 minutes, allowing the flour to absorb the oil or butter and cook out its raw flavor. This step creates a base for thickening the soup.

3. Add the liquids: Slowly whisk in the chicken broth, followed by the whole milk. Continue whisking to remove any lumps and create a smooth consistency.

4. Simmer the potatoes: Add the peeled and diced red potatoes to the pot. Stir everything together and bring the mixture to a gentle simmer over medium-low heat. Cook for about 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.

5. Mash for texture: Once the potatoes are fully cooked, use a spoon or potato masher to gently mash some of them in the pot. This thickens the soup naturally while still leaving chunks for texture.

6. Finish the soup: Stir in the shredded sharp cheddar cheese, sour cream, and minced chives. Mix until the cheese is melted and everything is fully incorporated. Taste and adjust seasoning with salt and black pepper.

7. Serve: Ladle the soup into bowls and top with extra cheddar cheese and chives if desired. Serve hot with a slice of crusty bread on the side.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: Approximately 320

Variations

• Vegetarian version: Use vegetable broth instead of chicken broth for a fully vegetarian soup.

• Cheesy twist: Add a mix of cheeses such as Monterey Jack, Gruyère, or mozzarella for a more complex flavor.

• Add protein: Stir in cooked lentils, white beans, or tofu for added protein.

• Spicy version: Add a finely diced jalapeño or a pinch of cayenne pepper to bring some heat to the soup.

• Loaded potato soup: Top with chopped green onions, a dollop of sour cream, or crispy roasted chickpeas for texture.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: Not recommended for freezing, as the dairy components may separate and alter the texture when thawed.
Reheating: Warm the soup gently over low heat on the stovetop, stirring occasionally. If it has thickened too much, add a bit of milk or broth to loosen it. For individual servings, reheat in the microwave in 30-second intervals, stirring between each.

FAQs

How do I make the soup even creamier?

You can add a splash of heavy cream toward the end of cooking or blend a portion of the soup using an immersion blender for a smoother texture.

Can I use different types of potatoes?

Yes. Yukon Gold or russet potatoes are good alternatives. Yukon Golds add a buttery texture, while russets break down more and create an ultra-creamy soup.

Can I make this recipe fully plant-based?

Yes. Use vegetable broth, plant-based milk, dairy-free cheese, and a plant-based sour cream alternative. Replace butter with olive oil.

Is this soup gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.

Can I prepare the ingredients ahead of time?

Yes. You can chop the onions, garlic, and potatoes in advance and store them in airtight containers in the refrigerator until you’re ready to cook.

How can I thicken the soup more?

Mash additional potatoes or stir in a slurry of flour or cornstarch mixed with a little water or broth. Let it simmer to thicken.

Can I make this in a slow cooker?

Yes. Sauté the onion and garlic in a pan, then transfer to a slow cooker with the rest of the ingredients (except cheese, sour cream, and chives). Cook on low for 6–7 hours or on high for 3–4 hours. Stir in the cheese, sour cream, and chives before serving.

What can I serve with this soup?

Crusty bread, garlic toast, or a side salad pair beautifully. It also works well with grilled cheese sandwiches.

Why do I need to mash some of the potatoes?

Mashing part of the potatoes helps create a thicker, heartier consistency while still leaving enough chunks for texture.

How do I store leftovers?

Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Conclusion

Creamy Potato Soup is the kind of recipe you’ll return to time and time again for its simplicity, flavor, and comfort factor. With just a few ingredients and one pot, it delivers a rich, delicious soup that’s easy enough for weeknights yet cozy enough for weekends. Serve it with your favorite toppings and sides, and enjoy a warm, satisfying meal that hits the spot every time.