Quick answer
Soften onion and celery in butter, stir in a little flour, then whisk in chicken broth and simmer diced russet potatoes until very tender, about 15 to 20 minutes. Mash about half the potatoes right in the pot, stir in warm milk and sour cream over low heat, and season to taste.
A good potato soup recipe needs only one decision: how you thicken it. Most of the body comes from the potatoes themselves, so the right variety and a gentle mash do more than any amount of cream.
This version uses starchy russets, a small roux of butter and flour, and a mix of milk and sour cream. As a result, it tastes rich and creamy while staying light enough for a weeknight dinner.
Which Potatoes Make the Best Soup?
The potato you choose decides whether the soup turns velvety or stays brothy with firm cubes. Here is how the common types behave in the pot.
| Potato | Texture in soup | Best for |
|---|---|---|
| Russet | Breaks down and thickens the broth | Creamy potato soup (this recipe) |
| Yukon Gold | Smooth and buttery, holds some shape | A creamy soup you can leave unpeeled |
| Red | Stays firm and waxy | Chunky, brothy soups and stews |
According to Potatoes USA, russets are the fluffy, starchy choice, while red potatoes stay firm throughout cooking. That firmness suits a chunky stew, but it leaves a creamy soup thin. For a middle ground, use half russets and half Yukon Golds.
Creamy Potato Soup
Equipment
- Large pot or Dutch oven
- Whisk
- Potato masher or immersion blender
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion diced
- 2 celery ribs diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 1/2 lb russet potatoes about 5 medium, peeled and cut into ¾-inch cubes
- 1 tsp dried thyme
- 1 cup whole milk warmed
- 1/2 cup sour cream at room temperature
- 1/2 tsp table salt plus more to taste
- 1/2 tsp black pepper
Optional toppings
- crisp bacon, shredded cheddar and sliced chives
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook, stirring often, until soft, about 5 minutes.
- Stir in the garlic for 30 seconds, then sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the broth until smooth. Add the potatoes and thyme, then bring the pot to a boil.
- Lower the heat, cover partly, and simmer until the potatoes are very tender, 15 to 20 minutes.
- Mash about half the potatoes in the pot with a potato masher, or pulse an immersion blender a few times, leaving some chunks.
- Reduce the heat to low. Whisk the milk into the sour cream, then stir the mixture into the soup and heat gently without boiling.
- Season with the salt and pepper, taste, and adjust. Serve hot with your favorite toppings.
Notes
Nutrition
Per 1½ cup, estimated
- Calories
- 280 kcal
- Total fat
- 11 g
- Saturated fat
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 610 mg
- Carbohydrates
- 39 g
- Fiber
- 3 g
- Sugars
- 5 g
- Protein
- 8 g
How to Keep Potato Soup Creamy, Not Gluey
Potato soup turns gluey when you overwork the cooked potatoes. A blender or a long run with an immersion blender bursts the starch cells, and the released starch turns the soup thick and sticky.
Therefore, mash only about half the potatoes with a hand masher, or give an immersion blender a few short pulses. Then stop as soon as the soup looks creamy, since it keeps thickening as it stands.
Dairy needs similar attention. Add the milk and sour cream at the end, then keep the temperature below a simmer, because vigorous boiling can make the sour cream separate into unappealing curds. Bringing the sour cream to room temperature and whisking the warm milk into it first also helps it blend smoothly into the hot broth.
Make It Your Way
The base recipe adapts easily to different ingredients, appliances and dietary preferences, so substitute whatever you have available or whatever you happen to be craving.
| Version | What to change |
|---|---|
| Loaded baked potato | Top bowls with crisp bacon, shredded cheddar, sour cream and chives |
| Extra rich | Replace the milk with heavy cream or half-and-half |
| No milk or dairy-free | Use olive oil for the butter, unsweetened oat milk for the milk, and a plant-based sour cream or none at all; see this milk substitute guide |
| No meat | Use vegetable broth and skip the bacon topping |
| Frozen hash browns | Use a 30-ounce bag of diced hash browns and simmer about 10 minutes |
| Slow cooker | Cook the vegetables, potatoes and broth on low for 6 to 8 hours, then add the roux, milk and sour cream for the last 30 minutes |
| Instant Pot | Sauté the onion and celery, add potatoes and broth, and cook on high pressure for 8 minutes; finish on sauté with the roux and dairy |
For the slow cooker and pressure cooker versions, make the roux on the stove. Then whisk it into the hot soup with the milk, since flour stirred in dry tends to clump.
Old-Fashioned Potato Soup Without Flour
Traditional farmhouse potato soup skips the roux entirely and relies on potatoes, onion and milk. To make it, simmer the potatoes and onion in just enough broth or water to cover, then mash roughly half of them and stir in the milk.
Without flour, the soup depends completely on potato starch, so russets become essential rather than optional. The result tastes simpler and more delicate. It also suits anyone avoiding wheat, as long as you choose a broth labeled gluten-free.
How to Thicken or Thin Potato Soup
To thicken a thin soup, mash a few more potatoes into the broth, or simmer it uncovered for 5 to 10 minutes. Another quick fix is a spoonful of leftover mashed potatoes stirred in until smooth.
To thin a soup that has set up too thick, especially leftovers, whisk in warm broth or milk a splash at a time. Then taste it again for salt, because added liquid dilutes the seasoning.
Storing and Reheating
Cool leftover soup in shallow containers and refrigerate it within 2 hours. The FoodSafety.gov storage chart lists soups with meat or vegetables at 3 to 4 days in the refrigerator and 2 to 3 months in the freezer.
Freezing is possible, but expect the texture to change, because potatoes turn grainy and dairy can separate after thawing. For the best results, freeze the soup before adding the milk and sour cream, then stir them in as you reheat.
Reheat soup over medium-low heat, stirring often and adding a splash of milk. USDA leftovers guidance calls for heating soups to a rolling boil. A thermometer reading of 165°F is the gentler check here, since boiling can split the dairy.
Seasoning That Makes the Difference
Potatoes absorb a surprising amount of salt, so a soup that tasted balanced before the dairy often tastes flat afterward. Consequently, season in stages: lightly with the vegetables, then again after the milk and sour cream go in.
Beyond salt, a bay leaf simmered with the potatoes, a pinch of smoked paprika or a few drops of hot sauce adds depth without changing the character of the soup. Finally, a squeeze of lemon or a little extra sour cream brightens a bowl that tastes heavy.
Common Questions
Should you peel potatoes for potato soup?
Peel russets for the smoothest soup, because their thick skins stay tough. Thin-skinned Yukon Golds can go in unpeeled for a more rustic bowl.
What goes well with potato soup?
Crusty bread, a crisp green salad or a wedge of skillet cornbread rounds out the meal. A grilled cheese sandwich is another traditional companion, particularly for children.
Can you make potato soup ahead of time?
Yes. Prepare the soup through the simmering step up to 2 days ahead and refrigerate it, then reheat it gently and add the milk and sour cream just before serving.
Bringing It Together
Creamy potato soup comes down to starchy russets, a short simmer and a light hand with the masher. Mash half the potatoes for body, add the dairy over low heat, and season at the end. From there, top it like a loaded baked potato or keep it simple.
Key takeaways
- Use russets or Yukon Golds; red potatoes stay too firm to thicken soup.
- Mash only half the potatoes, and avoid a blender to prevent gluey soup.
- Add milk and sour cream last, over low heat, so the soup stays smooth.
- Refrigerate leftovers within 2 hours and eat them within 3 to 4 days.
About this recipe: the potato guidance follows Potatoes USA, and the storage times follow FoodSafety.gov and USDA. Nutrition comes from FoodData Central.
