Easy Potato Soup Recipe for Busy Weeknights
Craving a bowl of something warm after a day spent outdoors? This smooth, velvety potato soup, made with simple ingredients, is perfect. Learn how to turn humble garden potatoes into a satisfying creamy dish you’ll want to make again and again.
I first started making this soup on a chilly afternoon after working in the garden. My hands were cold and the potatoes I’d just dug up were still dusted with soil. There’s something satisfying about turning those fresh, homegrown vegetables into a pot of creamy comfort. Now I keep this recipe close, and I’m happy to walk you through each step so you can enjoy it as much as I do.
Ingredients For Potato Soup
- Olive oil – Provides the fat needed to gently sauté the onions and build flavor from the start.
- Onion – Adds a soft, savory foundation, making the soup taste richer.
- Garlic – Brings a subtle punch that rounds out the flavor.
- Potatoes – Break down into a naturally creamy base once simmered and blended.
- Chicken or vegetable stock – Supplies the liquid that brings everything together and adds savory depth.
- Heavy cream – Gives the soup its smooth, luxurious finish.
- Salt and pepper – Adjust the seasoning so every spoonful tastes balanced and satisfying.
Learn about the different varieties of potatoes and how to use them.
Optional
- Bacon, grated cheese, croutons, scallions – Add color, crunch, and extra bursts of flavor on top.
- Flour – Thickens the soup for a sturdier, more comforting texture.
How to Make Creamy Potato Soup
Heat some olive oil over medium heat, then add the diced onion and let it soften for about 5 minutes, stirring gently as it turns fragrant.
Drop in the crushed garlic and cook for one quick minute—just long enough for the kitchen to smell amazing.
Want a heartier soup? Sprinkle in the flour, stir like crazy, and let it cook for a minute.
Slowly pour in the broth, add the diced potatoes, and let the soup bubble gently for 15–20 minutes until the potatoes are soft enough to poke with a fork.
Bring the pot to a gentle boil, then lower the heat and simmer for 15–20 minutes until the potatoes are tender.
Turn off the heat and swirl in the heavy cream, letting the soup take on a rich, velvety texture.
Add salt and pepper slowly, tasting as you go to find the perfect balance.
Puree the soup in batches until it reaches a silky, smooth consistency.
Place it back in the pot and bring to a simmer.
Ladle the soup into warm bowls, then add bacon, cheese, and scallions for a splash of color and texture.
Enjoy the cozy comfort of simple ingredients shining together.
Looking for more easy soups recipes? Take a look at our soup recipes here.
Tips for Making Potato Soup
- Choose a starchy potato like russets to create a naturally creamy texture without relying on extra thickeners.
- Let the onions soften fully before adding the garlic—this builds a deep, savory base that highlights the potatoes.
- Simmer gently rather than boiling hard to keep the potatoes tender and prevent a gluey texture.
- Blend part of the soup, leaving some diced potatoes for texture variation.
- Season gradually; fresh potatoes can taste flat until properly salted.
Variations to Try
- Add leeks or parsnips from the garden for a brighter, earthier profile.
- Finish the soup with fresh herbs like thyme or chives to bring out the natural sweetness of the potatoes.
- Swap the cream for coconut milk for a dairy-free version with a subtle richness.
- Stir in roasted garlic or caramelized onions for a deeper, more complex flavor.
- Try a smoky twist by adding a bit of smoked cheese or a dash of paprika.
With just a few humble ingredients, our easy potato soup turns into a rich, satisfying dish that celebrates simple home cooking. Print the recipe and make a batch the next time you’re craving something warm and soothing. Be sure to pin this post so you can return to it anytime you need a quick comforting meal.
Print the recipe and give it a try
Potato Soup
Ingredients
Equipment
Method
- our olive oil into a soup pot and heat. Add the onion and cook until soft and fragrant, about 5 minutes. Add the garlic and cook for 1 minute.
- (Optional) Add flour, stirring, and cook for 1 minute.
- Gradually pour in stock, stirring to combine.
- Add potatoes, bring to a gentle boil, then simmer 15–20 minutes, until fork-tender.
- Remove from heat and stir in cream.
- Season to taste with salt and pepper.
- Blend in batches until silky smooth.
- Return to the pot and reheat gently to a simmer
- Top bowls of soup with bacon, croutons, grated cheese, and scallions to serve.