There’s something undeniably comforting about a warm bowl of Cream Potato Soup on a cool day. It’s like a hug from the inside out — creamy, hearty, and filled with that old-fashioned flavor we all crave when life feels a little too busy. As a mom of three, I’ve learned that comfort food doesn’t need to be complicated. This soup is my go-to when I want something that brings everyone to the table (and quiets the “what’s for dinner?” chorus).
Table of Contents
Why You’ll Love This Cream Potato Soup
This recipe takes all the classic flavors of a traditional potato soup — creamy potatoes, tender veggies, and that buttery finish — and turns it into something you can whip up on a weeknight.
Here’s why it’ll become your new favorite:
- Simple ingredients you probably already have on hand.
- Perfectly creamy without being heavy.
- Customizable with your favorite toppings like cheddar, chives, or even a sprinkle of turkey bacon for a halal-friendly version.
- Freezer-friendly for busy weeks.
What Does Cream Potato Soup Taste Like?
Imagine the flavor of buttery mashed potatoes — now make it spoonable. That’s what this soup delivers. The combination of russet potatoes, onions, and carrots simmered in chicken broth creates a rich, savory base. Then, when you stir in milk and sour cream, it turns into this luscious, velvety blend that feels indulgent without being too rich.
Ingredients You’ll Need for Cream Potato Soup
- 6 cups peeled and diced russet potatoes (about 5 medium)
- 1½ cups chopped yellow onion (1 medium)
- 1¼ cups peeled and diced carrots (3 medium)
- 1 cup diced celery (2 stalks)
- 2 cans low sodium chicken broth (14.5 oz each)
- Salt and freshly ground black pepper
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 2½ cups milk
- ½ cup sour cream
Optional Toppings: shredded cheddar cheese, chopped green onions, or turkey bacon bits for a halal version.
How to Make Cream Potato Soup (Step-by-Step Guide)
Making homemade Cream Potato Soup is easier than you might think, and the process is both soothing and rewarding. There’s something truly special about watching simple ingredients—potatoes, onions, carrots, and a splash of milk—transform into a thick, comforting bowl of warmth. Here’s exactly how I do it in my Texas kitchen, with every tip I’ve learned from years of making cozy soups like Cheddar Broccoli Potato Soup and Crockpot Cowboy Soup.
Step 1: Chop, Dice, and Prep Your Veggies
Start by prepping all your vegetables before you even turn on the stove. Trust me—this small step will save you from last-minute kitchen chaos.
- Peel and dice about 5 medium russet potatoes into ¾-inch cubes. The smaller size helps them cook faster and ensures a creamier texture later.
- Chop 1 medium yellow onion for that rich, aromatic base flavor.
- Dice 3 medium carrots and 2 celery stalks—these bring a hint of sweetness and texture to your soup.
Once everything’s chopped and ready, it’s time to cook up some comfort.
Step 2: Simmer the Vegetables in Broth
In a large soup pot, combine your diced potatoes, carrots, celery, and onions. Pour in two cans (14.5 oz each) of low-sodium chicken broth.
Season generously with salt and freshly ground black pepper—I like to start with about 1 teaspoon of salt and ½ teaspoon of pepper, adjusting later to taste.
Cover the pot and bring everything to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium and let the mixture simmer for 15–20 minutes, or until the potatoes are fork-tender.
Tip: The best Cream Potato Soup starts with perfectly tender potatoes that practically melt when stirred—so resist overcooking them!
Step 3: Make the Creamy Base (Roux Time!)
While your vegetables simmer, it’s time to make the creamy heart of your Cream Potato Soup—the roux.
In a separate saucepan, melt ⅓ cup of butter over medium heat. Once melted, whisk in ⅓ cup of all-purpose flour. This mixture might clump at first—don’t panic! Just keep whisking continuously for about 1 minute.
Next, slowly pour in 2½ cups of milk, whisking as you go. The key here is to add the milk gradually so the mixture thickens smoothly without lumps.
Continue whisking until the sauce begins to thicken and gently bubble, about 5–7 minutes. You’ll know it’s ready when it lightly coats the back of a spoon.
This step gives the Cream Potato Soup its luxurious, silky texture—so don’t rush it.
Step 4: Combine Everything Together
Now for the magic moment: bringing it all together.
Carefully pour your thickened milk mixture into the pot with the cooked vegetables and broth. Stir well to combine.
As you stir, you’ll notice some of the potatoes naturally breaking down—this is what creates that thick, creamy consistency we love in Cream Potato Soup. If you want it even creamier, use a potato masher or the back of a wooden spoon to mash a few more pieces right in the pot.
Step 5: Stir in the Sour Cream for Richness
Once the soup is beautifully blended, add ½ cup of sour cream. Stir until it melts smoothly into the soup.
This is where the flavor really comes alive—adding sour cream gives your Cream Potato Soup that signature tangy depth that balances the buttery base perfectly.
Taste your soup at this stage and adjust the seasoning if needed. Sometimes I add another pinch of salt or a grind of black pepper, depending on the broth I used.
Step 6: Serve It Up with Your Favorite Toppings
Now the fun part—serving and topping your bowl of cozy goodness!
Ladle the Cream Potato Soup into bowls, and top each serving with:
- Shredded cheddar cheese (because cheese makes everything better)
- Chopped green onions or chives for a pop of color
- Crumbled turkey bacon for a halal-friendly twist
If you love creamy soup nights as much as I do, pair this dish with a slice of crusty bread or some warm biscuits. You could even serve it alongside my Homemade Chicken Pot Pie Soup for a comforting dinner combo that the whole family will adore.
Bonus Step: Make It Your Own
Once you’ve nailed this base recipe, feel free to make it your own.
- Add cheese directly into the pot for a loaded potato soup vibe.
- Blend half the soup for a smooth texture while leaving chunks for a rustic finish.
- Or add herbs like thyme or parsley for an extra layer of freshness.
Every family has their version of Cream Potato Soup, and this one’s just waiting to become yours.
Step 7: Storing and Reheating (If There’s Any Left!)
If you happen to have leftovers—lucky you—store them in an airtight container in the fridge for up to 4 days. When reheating, do it slowly over low heat on the stove, stirring frequently. Add a splash of milk to bring back that creamy consistency.
For longer storage, you can freeze the soup without the sour cream, then stir it in after reheating.
And here’s a secret: the flavor actually deepens overnight, making this Cream Potato Soup even tastier the next day.
Step 8: Cozy Up and Enjoy
Finally, take a seat, grab your spoon, and enjoy the warmth. Each bite is thick, velvety, and deeply satisfying—like the culinary equivalent of a soft blanket.
This Cream Potato Soup is perfect for chilly nights, family dinners, or when you just need something that feels like home.
If you’re on a soup streak (like me every fall), try my Slow Cooker Creamy Tortellini Soup or Cheesy Vegetable Chowder next—they’re just as comforting and every bit as creamy
Tips and Tricks for Perfect Cream Potato Soup
- Don’t overcook the potatoes. You want them tender but not falling apart before adding the cream mixture.
- Use whole milk. It makes the soup richer and smoother.
- For extra creaminess, mash a few potatoes in the pot before adding the sour cream.
- Add flavor depth: A pinch of paprika or garlic powder goes a long way.
- Storage tip: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk.
Storage for Cream Potato Soup
This soup keeps beautifully in the fridge for up to 4 days. You can also freeze it (just skip the sour cream before freezing). When reheating, stir in sour cream fresh for the best texture.
FAQs
Can I use other potatoes?
Yes! Yukon Golds work wonderfully for a creamier texture.
Can I make it vegetarian?
Absolutely. Swap chicken broth for vegetable broth.
Can I use heavy cream instead of milk?
Sure — just note it’ll make the soup thicker and richer.
A Personal Note
The first time I made this Cream Potato Soup, my youngest refused to eat “soup with vegetables.” But one spoonful later, she declared it her “new favorite.” That’s when I knew this recipe was a keeper. Now, it’s our Sunday night ritual — soft blankets, a family movie, and steaming bowls of potato goodness.
If you love cozy soups like this, try my Creamy Tuscan Ravioli Soup or this easy Crockpot Vegetable Beef Soup next!
Conclusion
There’s a reason Cream Potato Soup has stood the test of time — it’s simple, soothing, and soul-satisfying. Whether you’re cooking for family, friends, or just yourself after a long day, this recipe promises comfort in every spoonful.
So grab your pot, put on your favorite playlist, and let’s make something nourishing together.
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Cream Potato Soup Recipe – The Ultimate Cozy Comfort Meal
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: All Word Recipes
- Method: Stovetop
- Cuisine: American
Description
A hearty and creamy potato soup made with tender vegetables, a rich milk-based roux, and a dollop of sour cream. Perfect for chilly days, this comforting dish is customizable with toppings like bacon, ham, cheddar, and green onions.
Ingredients
- 6 cups peeled and diced russet potatoes (about 5 medium potatoes, cut into small 3/4-inch cubes)
- 1 1⁄2 cups chopped yellow onion (1 medium)
- 1 1⁄4 cups peeled and diced carrots (3 medium)
- 1 cup diced celery (2 stalks)
- 2 cans low sodium chicken broth (14.5 oz each)
- Salt and freshly ground black pepper
- 1⁄3 cup butter
- 1⁄3 cup all-purpose flour
- 2 1⁄2 cups milk
- 1⁄2 cup sour cream
- Chopped cooked bacon or chopped cooked ham (for topping)
- Shredded cheddar cheese (for topping)
- Chopped green onions or chives (for topping)
Instructions
1. Combine potatoes, carrots, celery and diced onions with chicken broth in a large pot and season with salt and pepper to taste.
2. Cover the pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
3. Once boiling, reduce heat to medium and continue cooking for 15 to 20 minutes, until potatoes are very tender when pierced with a fork.
4. Meanwhile, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute, whisking constantly. While whisking, slowly add the milk and cook, stirring constantly, until the mixture begins to thicken.
5. When potatoes are tender, add thickened milk mixture to potato soup mixture and stir (potatoes should begin to break down into soup).
6. Add sour cream and mix well.
7. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.
Notes
Optional Toppings: This soup pairs perfectly with crispy bacon, diced ham, sharp cheddar cheese, or fresh herbs like chives or green onions.
Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
