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.

Recipe Success Tips

1. 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.
2. 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.
3. 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!
4. 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.
5. 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.

Jennie Alley making her classic potato soup in our Nashville test kitchen.

Why Russets Work Twice as Hard

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.

Homemade Garlic Bread

$4.63 recipe / $0.39 serving

How to Make Homemade Croutons

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Air Fryer Grilled Cheese

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Classic BLT Sandwich

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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 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 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

Serving: 1serving (2 cups) | Calories: 329kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Sodium: 1277mg | Fiber: 4g

how to make Potato Soup Step-by-Step Photos

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.

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.

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.

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.

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.

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.

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.

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!

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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