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Classic Potato Soup

Some recipes just feel like home, and Classic Potato Soup is one of them for me. This soup is thick and creamy, with plenty of tender potato chunks and savory flavor from a handful of everyday ingredients. My mom always made potato soup when we were under the weather, and I still find the warmth and simplicity so comforting. And let’s not forget, potatoes are SERIOUS budget comfort food. This recipe doesn’t need heavy cream or expensive add-ins to taste delicious. It’s on the table in 55 minutes and makes six generous servings for only $0.90 each (which will fill you right up and leave you happy!)

Proof That Simple Can Be Delicious

Sometimes simplicity and technique are what make a recipe great. This soup starts with butter, onion, celery, and garlic, which create a flavorful, savory base, while a quick roux gives the broth body. The starchy russet potatoes help with thickening, too. I found that gently mashing the potatoes a few times in the pot creates a velvety broth while leaving plenty of tender chunks…those different textures make allll the difference here! Then whole milk goes in near the end and gets a short, gentle simmer to keep the broth smooth and creamy. And no blender to wash afterward? I’ll happily take that little win.

I like to serve it with fresh chives and crusty bread, both optional, for an easy meal that feels like a little self-care in a bowl. This easy creamy potato soup is my idea of comfort food done right.

Keep the potato cubes small and even. I peel the russets and cut them into ½-inch cubes, so they cook evenly and become tender enough to mash within the listed cook time. Russet skins can be quite tough in a creamy soup, so peeling them creates a smoother finish. Larger pieces may stay firm in the center and need a longer simmer before they’re ready to mash.
Go slowly with the broth. Start by whisking a small splash of broth into the flour-coated vegetables. Once the mixture is mostly smooth, gradually whisk in the rest. This gently loosens the roux (the cooked butter and flour mixture) and helps prevent lumps of flour from sneaking into your soup.
Take the chill off the milk. I always let the milk sit at room temperature while the potatoes simmer. When it’s time to add it, keep the heat low and give the soup only a short, gentle simmer. Don’t let it boil. Boiling can cause the milk to separate or scorch, and that’s not what I want for your creamy potato soup!
Mash your way to a thicker soup. The roux starts thickening the broth from the get-go, then the mashed russets and whole milk build on that creamy texture. I give the potatoes about 8 to 10 gentle mashes right in the pot, then stop while plenty of chunks remain. If you prefer a thicker soup, mash a few more potatoes instead of adding extra flour. Just don’t pulverize them! Overworking starchy potatoes can make the soup gluey.
Taste it again at the end. Potatoes soak up seasoning, and the saltiness of different broths can vary quite a bit. I use Better Than Bouillon because it’s flavorful, economical, and easy to adjust, but I still taste the soup after adding the milk and season again if needed.

A women stirring a pot of classic potato soup on a stovetop on a kitchen. — *Jennie Alley making her classic potato soup in our Nashville test kitchen.*

In my opinion, russets are the best potatoes for potato soup (and they do a lot in this recipe!) Their high starch content gives them a soft, fluffy texture, and some of that starch makes its way into the broth as they cook. So those potatoes gives me both hearty pieces to scoop up and a naturally fuller-bodied soup. We use them in our loaded potato soup too, and I love the texture they add. Overachiever behavior from the humble potato!

Yukon Golds will, of course, work too but they behave a little differently. They have a naturally buttery flavor and hold their shape better than russets, but they contain less starch. This means they won’t contribute quite as much thickening, so expect more defined potato chunks and a slightly looser broth (which actually makes them a great choice for our delicate potato leek soup!). Waxy red potatoes hold together even more firmly and produce a similar result. Both are perfectly good options, but when I want a thick, velvety potato soup, russets are my first pick.

What to Serve with Potato Soup

You really can’t go wrong with a bowl of creamy potato soup. One serving here is about two cups, so it’s totally filling enough to enjoy as-is. All those tender potato pieces give it real stick-to-your-ribs heartiness. I usually add a few fresh chives, and I’m happy!

Of course, sliced sourdough, whole-wheat bread, or garlic bread are perfect for dipping. Homemade croutons also make a crisp topping and put stale bread to good use. Sour cream, shredded cheddar, sliced green onions, black pepper, and crispy bacon are all fair game, too. For something fresh and crunchy on the side, add a Caesar salad. Or when I want to lean fully into comfort-food mode, I’ll make an air fryer grilled cheese for dunking. A BLT also makes a great soup-and-sandwich lunch, especially if you’ve already cooked bacon for topping.

Close up side view of slices of garlic bread.

Classic Potato Soup

This easy Classic Potato Soup recipe turns a handful of everyday ingredients into a thick, creamy, and deeply comforting meal in under an hour.

Course Soup

Cuisine American

Total Cost $5.41 recipe / $0.90 serving

Prep Time 20

Cook Time 35

Total Time 55

Servings servings (2 cups each)

Calories 329kcal

Author Jennie Alley

Equipment

Large Pot or Dutch Oven

Ingredients

4 Tbsp salted butter $0.38
1 medium yellow onion diced, (about 1½ cups) $1.13
2 ribs celery diced, (about 1 cup) $0.52
2 garlic cloves minced, (about 1 Tbsp) $0.16
3 Tbsp all-purpose flour $0.03
4 cups chicken broth 32 fl oz., $0.51*
2 cups whole milk room temperature, (16 fl oz.) $0.43**
3 lbs russet potatoes peeled and cut into ½-inch cubes, (about 8 cups) $2.05
1½ tsp kosher salt $0.12***
½ tsp black pepper freshly cracked, $0.08

US Customary – Metric

Instructions

Gather all ingredients.
Dice the onion and celery, mince the garlic, and cut the potatoes into ½-inch cubes.
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and garlic and cook for 5 to 6 minutes, stirring occasionally, until the vegetables are very soft but not browned.
Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes, until no dry flour remains.
Slowly whisk in the chicken broth, pouring gradually and whisking continuously until smooth. This will help prevent lumps from forming.
Stir in the potatoes, salt, and pepper. Bring the soup to a gentle simmer. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the potatoes are very tender.
Remove the pot from the heat. Use a potato masher to gently mash the potatoes 8 to 10 times, just enough to break down some of the potatoes and naturally thicken the broth while leaving plenty of potato chunks throughout.****
Return the soup to low heat, add the milk, and simmer uncovered for 5 minutes, stirring occasionally, until it reaches your desired consistency.
Let the soup cool for 5 minutes before serving. Top with chives and serve with crusty bread, if desired.

See how we calculate recipe costs here.

Notes

*This recipe is tested and cost out using Better Than Bouillon to make the chicken broth. If using a different broth or stock, seasoning levels may vary. Taste before serving and adjust salt as needed.

**For best results, allow the milk to come to room temperature before adding it to the soup. This helps keep the soup from cooling too quickly when you add the milk. Half-and-half and heavy cream will also work (though you may need less!). Dairy-free? Use plant-based butter and an unsweetened dairy-free milk, like oat or almond milk.

***I tested this potato soup recipe using kosher salt. If using iodized or table salt, start with 1 teaspoon and add more to taste. Different types and brands of salt vary in density, so 1½ teaspoons of table salt may make the soup too salty.

****Mashing the potatoes: Mashing about one-third of the cooked potatoes naturally thickens the soup and gives it a creamy texture without adding cream or using a blender, while still leaving plenty of hearty potato chunks throughout. Avoid over-mashing, which can make the potatoes gummy.

Prefer a completely smooth soup? Carefully blend it with an immersion blender, or use a countertop blender in small batches. Let the soup cool for 5 minutes before blending and never fill the blender more than halfway and vent the lid. Stop blending as soon as the soup is smooth because overworking russets can make them gluey. If it becomes too thick, stir in a little extra broth.

Vegetarian option: Replace the chicken broth with vegetable broth. Vegetable broths often have a more pronounced flavor and may give the soup a yellower color. Taste the finished soup before adjusting the salt.

Gluten-free option: Replace the all-purpose flour with the same amount of a 1:1 gluten-free flour blend. I like King Arthur Gluten-Free Measure for Measure Flour. Check that your broth or bouillon is also gluten-free.

Nutrition

how to make Potato Soup Step-by-Step Photos

The ingredients to make a classic potato soup with labels.

Gather all of your ingredients. I use russets for their high starch content, but Yukon Gold or red potatoes will work in a pinch. They hold their shape better, so the finished soup may be slightly less thick. Set 2 cups whole milk out to take the chill off while the soup cooks.

Diced potatoes, diced onion, diced celery and minced garlic on a wooden cutting board.

Prep the fresh ingredients: Start by dicing 1 medium onion and 2 ribs of celery. Mince 2 cloves of garlic and peel and cut 3 lbs. Russet potatoes into ½-inch cubes.

Diced onion, celery, and minced garlic in a pot.

Soften the aromatics: Melt 4 Tbsp salted butter in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and garlic. Cook for 5-6 minutes, stirring occasionally, until the onion is translucent, the celery is very soft, and the garlic smells fragrant. The vegetables shouldn’t brown.

Flour added to a pot of sauteed celery, onions and garlic.

Add the flour: Sprinkle 3 Tbsp all-purpose flour over the softened vegetables. Stir continuously for 1-2 minutes. The mixture will look thick and pasty.

Chicken broth being poured into a pot of flour mixed with garlic, onion and celery.

Gradually add the broth: Slowly whisk in 4 cups chicken broth, starting with a small splash. The mixture will thicken at first. Keep whisking until smooth, then gradually add the remaining broth. Make sure to scrape along the bottom and into the corners of the pot so no flour gets left behind.

Seasonings and potatoes added to a pot of potato soup

Simmer the potatoes: Stir in the cubed potatoes, 1½ tsp kosher salt, and ½ tsp black pepper. Bring the soup to a gentle simmer, then cover and reduce the heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the potatoes are very tender. A fork should slide easily into the center, and a cube should crush against the side of the pot with little resistance.

A potato masher in a pot of potato soup.

Partially mash the potatoes: Remove the pot from the heat. Gently mash the potatoes 8-10 times in different areas of the pot. The broth should look thicker and creamier, but plenty of tender potato chunks should remain.

Milk being poured into a pot of potato soup.

Add the milk: Return the soup to low heat and stir in the 2 cups of room-temperature whole milk. Simmer uncovered for 5 minutes, stirring occasionally and scraping the bottom of the pot. Keep the bubbles small and gentle rather than letting the soup boil. It’s ready when the broth looks smooth, creamy, and visibly thicker.

Rest and serve: Remove the soup from the heat and let it rest for 5 minutes. It’ll thicken slightly as it sits. Taste and adjust the salt and pepper as needed, then serve with optional fresh chives and crusty bread. Enjoy!

Side view of a bowl of classic potato soup with a spoon.

Storage & Reheating

Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. If you’re meal prepping, divide the cooled soup into individual airtight containers for an easy grab-and-go lunch or dinner!

Reheating

Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. The soup will thicken as it sits, so add a splash of milk or chicken broth as needed to loosen it.

Freezing

You can freeze potato soup, but the potatoes and milk may change slightly in texture after thawing. For best results, freeze the soup in individual or meal-sized portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. Stir well and add a splash of milk or broth if needed to bring the soup back to your desired consistency.

Try These Potato Soup Variations Next

Want to use the slow cooker instead? This Slow Cooker Potato Soup uses sour cream and cheddar for an extra-rich finish.
I really like the sweet and savory balance in this vegetarian Potato Corn Chowder. A pinch of chili flakes adds a little warmth, too.
Put leftover holiday ham to good use in this Ham and Potato Soup. The salty ham adds loads of flavor without making the creamy broth feel too heavy.
When I have Yukon Gold potatoes to hand, I make this Potato Leek Soup with buttery leeks and thyme!

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Overhead view of four homemade baked potatoes on a wooden board, topped with butter.

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A hand dipping one oven baked steak fry into ranch dressing

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Buffalo Chicken Grilled Cheese

Confession: the only time I ever care about sports is when I’m tasked with providing the snacks, and this crispy, spicy, delightfully messy Buffalo Chicken Grilled Cheese has me feeling like a real-deal cheerleader. (Go team, but mostly, go cheese!) Luckily, you don’t need a stadium-sized budget to enjoy game-day flavors. I keep this recipe simple using budget-friendly pantry staples and chopped leftover chicken. We’re elevating the humble grilled cheese into an absolute MVP meal! It’s gooey, fiery, and incredibly easy to whip up, making it the ultimate W for both your taste buds and your wallet.

Crispy Outside, Hot and Melty Inside

With this much goodness packed between two slices of sourdough, a little game plan goes a long way. I use leftover rotisserie chicken here for ease, warm it through, then toss it with a quick batch of our homemade Buffalo sauce. Starting with hot chicken means the bread won’t burn while the middle catches up. I also spread mayonnaise over both sides of each bread slice. The outside turns beautifully golden and crisp, and the thin layer inside helps protect the bread from the saucy filling. American cheese is my pick here because it’s budget-friendly and melts in the same time it takes the bread to toast. Once the skillet is properly preheated, about two minutes per side is enough to crisp everything up and keep it wonderfully melty inside.

The chicken, cheese, and Buffalo sauce are already bringing plenty to this sandwich, so I keep the filling simple. I don’t mix in cream cheese or dressing, which lets the tangy Buffalo sauce do its thing and stay the main flavor. I save the creamy part for dipping instead! You can whip up a few of these, cut them into smaller portions, put some blue cheese dressing or ranch in the middle of a platter, and sit back and watch those sandwiches disappear.

Don’t have any cooked chicken? I use rotisserie chicken here because it’s quick and perfect for when I only need one cup. I dice mine for a chunkier texture, but you can shred it for a finer filling. Or if you love to meal prep, make a batch of shredded chicken and take what you need for this recipe and use the rest throughout the week. Our slow cooker Buffalo chicken is also another good meal prep option and already has the sauce built in!
Choose a sturdy bread. There’s a lot going on in this stuffed grilled cheese! It’s ooey, gooey, and a little messy to eat, so thin, flimsy slices will make everything harder to contain (still delicious, though. Just messy!) Sourdough is my go-to because I always have a loaf in my kitchen, and its chewy texture holds up against the saucy filling. Whole-wheat bread or a sturdy country loaf would also work. For a seriously chunky grilled cheese, Texas toast would be a fun choice.
Keep your bread size in mind. If your sourdough slices are smaller than mine, you may have some Buffalo chicken filling left over. That’s not a bad problem to have! Save it for another sandwich rather than piling it too high and making this one difficult to flip.
Keep the mayonnaise layer thin. Spread it all the way to the edges, but don’t leave any thick areas. Too much can make the bread greasy instead of evenly crisp.
Put cheese on both sides of the filling. The American cheese acts a bit like glue as it melts around the chicken, helping the sandwich stay together when you flip and slice it. It also limits direct contact between the Buffalo sauce and the bread, which helps keep sogginess at bay.
Adjust the heat if needed. Preheating my skillet over medium for 2-3 minutes and cooking the sandwich for about two minutes per side works perfectly for me. Turn the heat down if your bread browns too quickly, or cook it a little longer if your stovetop runs cooler.

*Jess Rice making a buffalo chicken grilled cheese in our Nashville kitchen.*

This Buffalo chicken grilled cheese is super filling, but you could absolutely split it between two people and add something on the side to stretch it a bit further. For a quick lunch, all you need is a handful of potato chips and some blue cheese dressing (or homemade ranch dressing!) for dipping. I’d also serve it with celery and carrot sticks to keep the Buffalo chicken vibes going. They’re inexpensive and perfect for scooping up any extra dressing.

Overhead view of a toasted buffalo chicken grilled cheese sandwich sliced in half with cheese pull, on parchment paper with potato chips.

If you have time to make a hot side, I’d go for our oven-baked steak fries. They’re thick, crispy, and made for dunking, and you can use them to scoop up any Buffalo chicken that makes a break for it! Our creamy coleslaw is also an easy cold, crunchy option. To turn these sandwiches into a party or Game Day spread, cut them into smaller pieces and add some jalapeño poppers to keep the spicy, cheesy theme going. I’d also put out a bowl of cowboy caviar. It can be made ahead and gives everyone something fresh to scoop up with those potato chips.

Homemade Ranch Dressing

$0.51 recipe / $0.13 serving

Oven Baked Steak Fries

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Easy Creamy Coleslaw

$3.10 recipe / $0.39 serving

Cowboy Caviar

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Buffalo Chicken Grilled Cheese

This easy Buffalo Chicken Grilled Cheese recipe is a crispy, spicy, budget-friendly sandwich and is perfect for turning leftover chicken into lunch!

Course Sandwich

Cuisine American

Total Cost $3.17 recipe

Prep Time 10

Cook Time 4

Total Time 14

Servings sandwich

Calories 1027kcal

Author Jess Rice