Are you ready for the easiest cream of potato soup recipe? Just like my homemade cream of mushroom soup, condensed cream of chicken soup, and cream of celery soup, this potato variation is a one-pot recipe using just six ingredients. Whether you serve it as is or top with smoked ham, crumbled bacon, or shredded cheese it’s sure to be a crowd-pleaser.
Why I Love This Recipe
Making soup from scratch is a nourishing way to stretch your food budget, eat real food, make healthier ingredient swaps and avoid GMOs (and other questionable ingredients.)
Soup is a mainstay in our home, especially during the winter months. We enjoy homemade tomato soup, slow cooker cream of broccoli soup, old-fashioned beef stew, and bean and ham soup.
Because we grow potatoes in our garden each year, our harvest provides plenty of potatoes to make this cream of potato soup any time of year. And, since the potatoes are already cooked, it’s ready in less than 10 minutes!
Tips for the Best Cream of Potato Soup
This easy potato soup recipe is the ultimate creamy comfort food. Follow these tips to make it top-notch:
| Tip | Description |
| Potatoes | Russet potatoes are a common choice for a creamy potato soup recipe due to their starch content, but they need to be peeled to yield a creamy texture. For this reason, I prefer Yukon Gold potatoes. They also have a high starch content, and they don’t need to be peeled. |
| Immersion Blender | If you prefer a thicker soup, remove half of the soup and puree it with an immersion blender to break down the starches. Return the puree to the pot and mix well before serving. |
| Toppings | Potato soup is versatile and can be topped with various options. Try cooked bacon, ham, cheddar cheese, sour cream, green onions, or red pepper flakes. (Add multiple kinds of cheese for a cheesy potato soup.) |
How to Make Cream of Potato Soup
Supplies Needed
- Measuring Utensils – Standard measuring cups and spoons will come in handy.
- Large Pot – A soup pot is ideal because the larger surface area makes it easier to whisk the ingredients and make them completely smooth.
- Sharp Knife and Cutting Board – If you have a wooden cutting board, check out my tutorial on how to care for and condition wood products.
- Whisk – Choose a whisk that won’t scratch the surface of your pot.
Ingredients Needed
- Butter – I prefer to use salted butter for this recipe, but unsalted works as well. To make a dairy-free version, you can substitute coconut oil.
- Flour – I love freshly ground flour for baked goods, but all-purpose flour works best to thicken the soup.
- Chicken Broth – Learn how to make your own bone broth. I also like to have jars of home-canned bone broth on my pantry shelf for quick and easy recipes like this one. You can substitute vegetable broth if you prefer.
- Milk or Cream – I like to use whole milk, but if you want a really rich soup, you can use half-and-half or heavy cream. If you’re dairy-free, swap out the milk for full-fat non-dairy milk, such as unsweetened coconut milk, oat milk, cashew cream, or a combination of them.
- Salt and Pepper – For added flavor, feel free to add dill weed, onion powder, dried parsley, or garlic powder.
- Diced Cooked Potatoes – Yukon Gold or russet potatoes work best. You can use leftover boiled, roasted, or baked potatoes. If using russets, you will need to remove the skin, but if you are using Yukon Golds, leave the skin on and dice your potatoes into bite-sized pieces.
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Step-by-Step Directions
- Melt butter (or other fat) in a large pot over medium-high heat.
- Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add the milk or cream and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
- Once the mixture reaches the desired consistency, reduce the heat, add the potatoes, and season with salt and a dash of pepper.
- Remove from heat and let it cool slightly before serving.
Did you make this cream of potato soup recipe? If so, please leave a star rating in the recipe card below. Then snap a picture and tag me on social media @melissaknorris so I can see!
FAQ’s
What is the thickening agent of cream of potato soup?
Cream of potato soup uses flour and butter or heavy cream to thicken it.
Why isn’t my potato soup creamy?
Your potato soup might not be creamy if you don’t blend it enough. Using the wrong potatoes or not enough cream can also cause this. Make sure to blend it until it’s smooth.
How do I thicken my potato soup?
To thicken your soup, blend it with an immersion blender until it’s smooth. You can also add more roux or heavy cream.
What is the best way to serve cream of potato soup?
Pair it with easy 5-minute homemade crackers or homemade cheese crackers. You can top your potato soup with shredded cheese, sour cream, or bacon. Green onions and red pepper flakes are also great choices.
Can I store and reheat potato soup?
Yes, you can store potato soup. Keep it in an airtight container in the fridge for up to 4 days. If it’s too thick, add some chicken broth when reheating.
What are some delicious variations of classic potato soup?
Try adding mushrooms, chicken, or making it into a casserole. You can also play with different cheeses and herbs to change the flavor.
Other Posts You May Enjoy
- Homemade Cream of Mushroom Soup
- Cream of Chicken Soup Substitute
- Cream of Onion Soup
- Cream of Bacon Soup
- Gluten-Free Cream of Anything Soup
- The Best Cream of Soup Recipes You’ll Ever Make
Cream of Potato Soup
Equipment
- Measuring Utensils
- Large Pot
- Cutting Board
- Sharp Knife
- Whisk
Ingredients
- 3 Tablespoons butter Substitute olive oil or coconut oil
- 3 Tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup whole milk Substitute heavy cream or half and half
- 1/4 teaspoon salt
- dash of pepper
- 1/2 cup cooked potatoes Diced
Instructions
- Melt butter (or other fat) in a large pot over medium-high heat.
- Add cooked potatoes and cook until warmed through.
- Whisk in the flour to make a thick paste, stirring constantly so that the butter doesn’t brown or burn.
- Slowly add the chicken broth and whisk smooth.
- Add the milk or cream and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more liquid. Remember, it will get thicker as it cools.
- Once the mixture reaches the desired consistency, reduce the heat and season with salt and a dash of pepper.
- Remove from heat and let it cool slightly before serving.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Thanks for all these creamed soup recipes.
I have a question about subbing Xanthum Gum for flour. Do we use the same amount of XG as flour? I didn’t think so but thought to ask first.
Generally I start with a smaller amount of Xanthum Gum and then add more until desired consistency is met.
Thanks! I’ll start with a teaspoon and take it form there.
Btw, not all of your links from one creamed soup to another are working. I wish I could remember which one but it was definitely from one creamed to another you have listed below the recipe. I did find it and am so delighted to be able to control ingredients like sodium. So helpful!
I always like to sauté leeks, onions and a few green onions before adding in the rest of the ingredients. It is so flavorful and pure comfort to me.
I don’t use flour in my potato soup to make it thick. I boil the potatoes then mash 1/2 of them and add back. I do this mainly because I am allergic to wheat. It makes it a perfect consistency.
Cream of potato soup is like a hug in a bowl. I love topping it with cooked bacon, cheese, chives and a dollop of sour cream. It’s like a creamy baked potato!