Stovetop Creamy Potato Soup – Comforting, Simple, and Satisfying
There are days when only a warm bowl of soup will do. This stovetop creamy potato soup is exactly that—cozy, flavorful, and easy to make with simple ingredients. It’s rich and velvety without being heavy, and it comes together in about 40 minutes.
The best part? You don’t need fancy tools or special skills. Just a pot, a spoon, and a craving for something comforting.
Stovetop Creamy Potato Soup - Comforting, Simple, and Satisfying
Ingredients
Method
- Sauté the aromatics. In a large pot over medium heat, melt the butter (or warm the oil). Add the onion and celery with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until soft and translucent.Add the garlic and cook for 30 seconds until fragrant.
- Add the flour. Sprinkle the flour over the vegetables and stir for 1 minute. This creates a light roux that will help thicken the soup later.
- Pour in the broth. Slowly whisk in the broth to avoid lumps. Add the potatoes, bay leaf, thyme, 1 teaspoon salt, and a few grinds of pepper.Bring to a gentle boil.
- Simmer until tender. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender but not falling apart.
- Thicken and cream. Fish out the bay leaf. Using a potato masher, mash some of the potatoes directly in the pot—about 1/3 of them—for a thicker, creamier texture. Stir in the milk or half-and-half.If you prefer it richer, add the sour cream now.
- Adjust seasoning. Taste and add more salt and pepper as needed. Stir in the final tablespoon of butter for extra silkiness.
- Optional cheese finish. If using cheddar, remove the soup from the heat and stir it in until melted and smooth. Avoid boiling after adding cheese to prevent graininess.
- Serve with toppings. Ladle into bowls and garnish with crumbled bacon, green onions or chives, extra cheese, and a crack of pepper.
Why This Recipe Works
This soup leans on pantry basics and a smart method to build flavor.
Sautéed onions, celery, and garlic create a savory base that makes the potatoes taste fuller and more balanced. A combination of broth and milk or cream gives you a creamy texture without relying on heavy cream alone. Partially mashing the potatoes thickens the soup naturally, so you can control the texture.
A small pat of butter at the end rounds everything out and adds that restaurant-style finish.
What You’ll Need
- Potatoes: 2 pounds of Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
- Butter or olive oil: 2 tablespoons (for sautéing)
- Onion: 1 medium yellow onion, finely chopped
- Celery: 2 stalks, finely chopped (optional but recommended)
- Garlic: 3 cloves, minced
- Chicken or vegetable broth: 4 cups
- Milk or half-and-half: 1 to 1 1/2 cups (adjust for desired creaminess)
- Flour: 2 tablespoons (for thickening)
- Bay leaf: 1
- Thyme: 1/2 teaspoon dried or 1 teaspoon fresh
- Salt and black pepper: To taste
- Butter: 1 tablespoon (to finish)
- Cheddar cheese: 1 cup shredded (optional)
- Green onions or chives: For garnish
- Bacon: 3 slices, cooked and crumbled (optional topping)
- Sour cream: 2 tablespoons (optional, for extra richness)
How to Make It
- Sauté the aromatics. In a large pot over medium heat, melt the butter (or warm the oil). Add the onion and celery with a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until soft and translucent.Add the garlic and cook for 30 seconds until fragrant.
- Add the flour. Sprinkle the flour over the vegetables and stir for 1 minute. This creates a light roux that will help thicken the soup later.
- Pour in the broth. Slowly whisk in the broth to avoid lumps. Add the potatoes, bay leaf, thyme, 1 teaspoon salt, and a few grinds of pepper.Bring to a gentle boil.
- Simmer until tender. Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until the potatoes are very tender but not falling apart.
- Thicken and cream. Fish out the bay leaf. Using a potato masher, mash some of the potatoes directly in the pot—about 1/3 of them—for a thicker, creamier texture. Stir in the milk or half-and-half.If you prefer it richer, add the sour cream now.
- Adjust seasoning. Taste and add more salt and pepper as needed. Stir in the final tablespoon of butter for extra silkiness.
- Optional cheese finish. If using cheddar, remove the soup from the heat and stir it in until melted and smooth. Avoid boiling after adding cheese to prevent graininess.
- Serve with toppings. Ladle into bowls and garnish with crumbled bacon, green onions or chives, extra cheese, and a crack of pepper.
How to Store
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.The soup will thicken as it sits; thin with a splash of milk or broth when reheating.
- Freezer: Potato soups with dairy can separate when frozen. If you plan to freeze, cook the soup without the milk, cool, and freeze for up to 2 months. Add milk when reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring often.Avoid boiling after adding dairy to keep it smooth.
Health Benefits
- Potatoes provide potassium and vitamin C, which support heart health and immunity.
- Onions and garlic offer antioxidants that may help reduce inflammation.
- Using milk instead of heavy cream keeps the soup lighter while still creamy.
- Vegetable broth and smart toppings like chives or a dollop of Greek yogurt can boost nutrients without adding much saturated fat.
Pitfalls to Watch Out For
- Curdling dairy: Don’t add milk or cheese to a rolling boil. Lower the heat first and stir gently.
- Gluey texture: Over-blending potatoes can make them gummy. Mash by hand or use an immersion blender briefly, pulsing.
- Under-seasoning: Potatoes soak up salt.Taste at every stage and adjust gradually.
- Raw flour taste: Cook the flour for a full minute before adding broth to remove the raw flavor.
- Overcooking potatoes: If they break down too much, the soup can become pasty. Simmer gently and check doneness early.
Variations You Can Try
- Loaded baked potato: Add cheddar, bacon, and a dollop of sour cream. Top with chives.
- Leek and potato: Swap onion for 2 sliced leeks (white and light green parts), rinsed well.Sauté until soft before adding potatoes.
- Smoky paprika: Stir in 1 teaspoon smoked paprika with the garlic for a deeper, campfire flavor.
- Corn and potato chowder: Add 1 cup of corn kernels during the last 10 minutes of simmering.
- Herb-forward: Finish with fresh parsley, dill, or thyme for brightness.
- Lighter option: Use all vegetable broth and finish with 1/2 cup of evaporated milk or unsweetened cashew milk for creaminess.
- Protein boost: Stir in shredded rotisserie chicken or white beans in the last few minutes to warm through.
FAQ
Which potatoes are best for creamy soup?
Yukon Golds are ideal because they’re naturally creamy and hold their shape. Russets also work well and break down more, giving a thicker texture. You can mix both for a balanced result.
Do I have to peel the potatoes?
No, but peeling creates a smoother soup.
If you like a rustic texture, scrub the potatoes well and leave the skins on, especially with thin-skinned varieties like Yukon Gold.
Can I make it vegetarian or vegan?
Yes. Use vegetable broth and plant-based butter. Swap milk for unsweetened oat or cashew milk.
For extra richness, add a bit of coconut milk or a spoonful of cashew cream at the end.
How can I thicken the soup without flour?
Skip the flour and mash more of the potatoes to thicken naturally. You can also blend a cup of the soup and return it to the pot, or stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water.
What if my soup is too thick?
Stir in warm broth or milk a little at a time until it reaches your preferred consistency. Taste and re-season, since diluting can mute the flavors.
Can I make this ahead?
Absolutely.
This soup reheats well on the stovetop over low heat. Add a splash of milk or broth as it thickens in the fridge, and warm gently to avoid curdling.
How do I add more flavor?
Use a flavorful broth, don’t skip sautéing the aromatics, and season in layers. A splash of Worcestershire sauce, a pinch of nutmeg, or a squeeze of lemon at the end can brighten the taste.
Is cheese necessary?
Not at all.
The soup is creamy on its own. Cheese adds richness and a savory finish but is optional.
Final Thoughts
Stovetop creamy potato soup is the kind of recipe you’ll come back to again and again. It’s budget-friendly, adaptable, and reliably delicious.
With a few pantry staples and a steady simmer, you’ll have a bowl of comfort on the table in under an hour. Keep the method in your back pocket, tweak it to your taste, and make it your own.
