Cream of Potato Soup

Total Time
Prep/Total Time: 30 min.

Updated on Sep. 05, 2024

When nights turn chilly, fire up the stove to make a cozy cream of potato soup recipe. Enjoy the smooth, creamy soup plain or jazz it up with toppings like herbs and bacon bits.

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This thick, rich cream of potato soup recipe doesn’t actually contain a drop of cream. Instead, it uses a clever cooking technique that combines butter and flour together to make a roux. Though the French term may sound fancy, the process is completely simple. You’ll stir butter and flour together over low heat until they mix to become thick and smooth. As with this cream of potato soup recipe, many classic comfort foods call for a roux; think macaroni and cheese, gumbos and chowders.

Creamy potato soup is cozy and warming, making it a perfect dish to add to your menu rotation in the fall and winter. Serve this soup when you need a light lunch, or dish out bowls alongside dinner.

Ingredients for Cream of Potato Soup

  • Potatoes: Make sure to use a type of potato that mashes well, such as russets or Yukon Golds. Look for firm potatoes without bruises or green spots on the skin.
  • Water: Using water rather than broth allows the flavors of the potatoes and milk to shine.
  • Onion: Chopped onions add a depth of flavor to the broth and draw out the sweetness of the potatoes. We like using a basic yellow onion over other onion varieties since the flavor is more mild.
  • Flour and butter: A bit of flour cooked in butter thickens the soup. You can use a gluten-free flour blend if you prefer.
  • Milk: Our cream of potato soup recipe calls for whole milk, but you could also use a mix of half-and-half, cream and low-fat milk if that’s what you have in the fridge.
  • Seasonings: This classic potato soup recipe keeps it simple, calling only for salt, celery salt, pepper and paprika. Add a sprinkle of fresh parsley to the bowls for color and brightness.

Directions

Step 1: Cook the potatoes

Saucepan filled with cubed potatoes simmering in waterTaste Recipes

Place the potatoes and water in a saucepan; bring the water to a boil over medium-high heat. Cover and cook the potatoes until tender, then drain them and set them aside.

Step 2: Make a roux

A wooden spoon is stirring the mixture, A measuring cup filled with flour sits on the countertop next to the saucepanTaste Recipes

In the same pan, saute the onion in the butter until tender (the chopped onion bits will usually turn translucent).

A saucepan on an electric stovetop contains a creamy and white sauceTaste Recipes

Stir the flour into the butter and onions until you no longer see dry white clumps. Gradually stir in the milk. Bring it to a boil, then cook and stir for two minutes or until the mixture is thickened.

Step 3: Heat the soup through

A small amount of spices has been sprinkled on top of the sauce, including salt and black pepperTaste Recipes

Reduce the heat, then add the potatoes, salt, celery salt and pepper. Cook for two to three minutes or until heated through. Sprinkle with parsley and paprika before serving.

Cream of Potato Soup in a large saucepan with large serving spoon in it and paprika powder in small bowl and minced fresh parsley on wooden boardTaste Recipes

Recipe Variations

  • Mash or blend the potatoes: For a thicker soup, mash or blend the potatoes to break them up into the soup.
  • Add cheese: Shredded cheddar is classic with potato soup, but don’t ignore other possible types of cheese. Any meltable cheese will work. Try Gruyere, Colby, Monterey Jack, pepper jack or mozzarella.
  • Make loaded potato soup: Add bacon bits, minced chives and a dollop of sour cream to make a loaded potato-style dish.
  • Try some herbs: In such a simple soup, fresh herbs will really stand out. Include thyme, dill or chives.
  • Swap in broth: For a more flavorful soup, swap in chicken or vegetable broth for the water, or jazz up the water with a bit of bouillon.

How to Store Cream of Potato Soup

One of the best parts of making homemade soup recipes is the leftovers! Soup often tastes better after a day or two, as the flavors have a chance to develop. Store leftover cream of potato soup in an airtight container in the refrigerator, where it will keep for five to six days. It may thicken over time, so go ahead and add a splash of water, broth or milk to return it to the ideal texture.

Can you freeze cream of potato soup?

Most soups freeze well, but a cream of potato soup recipe is a rare exception since it is rich in dairy. When frozen, milk often separates or becomes grainy. We’d suggest skipping the freezer for this one.

How do you reheat cream of potato soup?

Reheat cream of potato soup in a sauce pan on the stovetop or in individual bowls in the microwave (cover each bowl with a paper towel to avoid splattering).

Cream of Potato Soup Tips

Cream of Potato Soup in a large saucepan; close view of Cream of Potato Soup in serving spoonTaste Recipes

How can you thicken potato soup?

This cream of potato soup recipe should be nice and thick thanks to the milk and added flour. If you like an even thicker soup, try mashing some or all of the potatoes. You could also add an extra potato or two to the recipe for a higher potato-to-liquid ratio.

What can you serve with cream of potato soup?

This creamy potato soup makes a perfect half for a soup-and-salad combo. We especially enjoy pairing it with a Caesar salad, kale salad or chopped salad. If you prefer the soup and sandwich pairing, try grilled bacon and cheese, a classic turkey club or chicken salad.

When salads and sandwiches aren’t cutting it, go for cornbread, mixed vegetables or crusty bread for something simple. If you’re hungrier, serve the cream of potato soup recipe as a starter for a cozy supper of pork chops or roast chicken.

Cream of Potato Soup

Prep Time 30 min
Yield 2 servings

Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 cup water
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon celery salt
  • Dash pepper
  • Paprika and minced fresh parsley

Directions

  1. Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside.
  2. In the same pan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika and if desired, additional pepper.

Nutrition Facts

1 each: 482 calories, 24g fat (15g saturated fat), 80mg cholesterol, 982mg sodium, 53g carbohydrate (20g sugars, 2g fiber), 16g protein.

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This creamy potato soup is pure comfort food, especially welcome when the temperatures take a plunge. I serve this often...it's a simple supper that can be prepared in a short time. —Ruth Ann Stelfox, Raymond, Alberta
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