Potato Soup Recipe: The Ultimate Comfort Bowl for Cozy Nights

Last Updated on November 16, 2025 by Souhail

There’s just something magical about a bowl of potato soup on a chilly evening. It’s the kind of dish that feels like a warm hug from the inside out. Growing up in New York, I remember my mom simmering a big pot of this creamy soup every winter, filling the kitchen with that irresistible buttery aroma that makes you instantly crave a spoon. What I love most about this recipe is its simplicity, humble ingredients like potatoes, onions, and a splash of cream transform into a rich, velvety masterpiece that’s perfect for weeknight dinners or cozy weekend lunches.

Whether you love your potato soup chunky and rustic or smooth and creamy, this version hits the sweet spot between the two. It’s hearty, comforting, and absolutely loaded with flavor. A sprinkle of crispy bacon or a handful of cheddar on top takes it straight into comfort food heaven.

Why You’ll Love This Cozy Potato Soup

Potato soup is one of those recipes that proves comfort food doesn’t have to be complicated. It’s creamy, hearty, and oh-so-satisfying — the kind of soup that feels right on a cold day or whenever you need something soothing. I love how customizable it is, too. You can dress it up with toppings or keep it simple and rustic, and it always tastes like home.

Here’s why this potato soup recipe works so beautifully:

• Simple ingredients, big flavor: You only need pantry staples — potatoes, onion, broth, and cream — but together they create a rich, velvety soup that tastes like it simmered all day.
• Creamy without being heavy: I balance milk and a touch of cream to make it rich but not overly thick or greasy.
• Perfectly adaptable: You can easily make it vegetarian, vegan, or even add chicken or bacon for extra heartiness.
• Budget-friendly comfort food: Potatoes are inexpensive but deliver incredible comfort and texture.
• Meal-prep friendly: It stores and reheats beautifully, so you can enjoy it throughout the week.

If you’re a soup lover like me, you might also want to check out my other cozy bowls like this lasagna soup recipe or the creamy butternut squash soup recipe. Both are perfect for those soup-and-sweater kind of days.

My Pro Tips for Making the Best Potato Soup Ever

I’ve made this soup dozens of times, and I’ve learned a few tricks that make a big difference in flavor and texture. Here’s what I recommend:

• Use the right potatoes. Yukon Golds or Russets are the best for soup — they break down nicely and give you that creamy, melt-in-your-mouth consistency.
• Don’t skip the sauté. Cooking your onions and garlic in butter before adding the broth adds a deep, rich base of flavor.
• Mash, don’t blend (unless you love it silky). I like to use a potato masher right in the pot. It keeps the soup thick but still has little chunks for texture. If you prefer a smoother finish, blend half and mix it back in.
• Season in layers. Add salt as the potatoes cook, not just at the end — it helps the flavor develop evenly.
• Finish with love. A little shredded cheese or crispy bacon on top takes it from good to unforgettable.

Variations to Try

Potato soup is endlessly adaptable. Once you’ve mastered the base recipe, you can have fun creating your own versions.

Loaded Potato Soup: Stir in shredded cheddar cheese and top with crispy bacon, green onions, and a dollop of sour cream. It’s like a baked potato in soup form — decadent and delicious.

Vegan Potato Soup: Swap the butter for olive oil and use coconut milk or unsweetened oat milk instead of dairy. The result is still creamy and satisfying, with a subtle nutty flavor.

Cheesy Broccoli Potato Soup: Add small broccoli florets in the last 10 minutes of simmering and melt in some cheddar cheese before serving. It’s comfort in a bowl with a veggie boost.

Spicy Southwestern Potato Soup: Stir in diced green chiles, cumin, and a pinch of smoked paprika. Serve with crushed tortilla chips on top — think of it as a cousin to this chicken tortilla soup.

Roasted Garlic Potato Soup: Roast a head of garlic until soft and golden, then squeeze it into the soup for incredible depth of flavor. Pair it with roasted butternut squash soup for a cozy soup duo night.

Serving Suggestions

I love serving this potato soup with a side of crusty bread or homemade garlic rolls — perfect for dipping into that creamy broth. You can also pair it with a crisp green salad for balance, or go full comfort mode with a gooey grilled cheese.

If you’re planning a soup night, a small cup of this alongside a bowl of French onion soup makes for an incredible duo — rich, hearty, and perfect for impressing guests.

Storage and Reheating Instructions

To store leftovers, let your soup cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months — just skip the cream until after reheating for the best texture.

When reheating, warm it slowly on the stove over medium heat. If it thickens too much, stir in a little milk or broth until it reaches your desired consistency. Avoid boiling, as it can cause the dairy to separate.

How To Make It

Creamy Potato Soup

Recipe by Souhail

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

320

kcal

This creamy potato soup recipe is the ultimate comfort food, warm, cozy, and full of rich flavor. Perfect for weeknights or lazy weekends.

Cook Mode

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Ingredients

• 6 medium Yukon Gold or Russet potatoes, peeled and diced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 3 tbsp butter

• 4 cups chicken or vegetable broth

• 1 cup milk

• 0.5 cup heavy cream

• 0.5 tsp salt (more to taste)

• 0.25 tsp black pepper

• Optional toppings: shredded cheese, bacon bits, green onions, sour cream

Directions

• Start by melting butter in a large pot over medium heat. Once it’s bubbling, add the chopped onion and sauté until it turns soft and translucent, about 4–5 minutes. Stir in the garlic and cook just until fragrant.
• Add your diced potatoes and pour in the broth. Bring it all to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender enough to mash easily with a fork.
• When the potatoes are soft, use a potato masher right in the pot to mash them slightly — you want a mix of creamy and chunky textures. Stir in the milk and cream, then season with salt and pepper. Let the soup heat through gently, but don’t let it boil.
• Taste and adjust the seasoning. Ladle into bowls and top with your favorite garnishes — crispy bacon, shredded cheese, or a sprinkle of green onions are all perfect choices.
• Instructions (Recipe Card Format)
• Melt butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic and cook until fragrant.
• Add diced potatoes and pour in the broth. Bring to a gentle boil, then reduce the heat and let simmer until the potatoes are tender.
• Mash the potatoes slightly in the pot to create a creamy yet chunky texture. Stir in the milk and cream, then season with salt and pepper.
• Heat through gently, taste for seasoning, and serve hot with your favorite toppings.

Notes

• Use vegetable broth for a vegetarian version.
• You can add shredded carrots or celery for extra flavor.
• Don’t over-blend if you like texture.
• A dash of smoked paprika adds a lovely warmth.
• Freeze before adding cream for better texture upon reheating.

Nutrition Facts

• Total number of serves: 6
• Calories: 320kcal
• Fat: 12g
• Sodium: 610mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 4g
• Protein: 7g

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Bringing It All Together

I hope this creamy potato soup becomes one of your go-to comfort recipes. It’s easy, cozy, and endlessly customizable — exactly what comfort food should be. Whether you serve it on its own or alongside a soup like my french onion soup, it’s sure to warm your soul.

If you try it, I’d love to hear how it turned out! Leave a comment or tag me on social media — I can’t wait to see your delicious creations.