Potato Soup (Creamy Stovetop, Ready in 40 Minutes)

What Makes This Recipe Work

Yukon Gold potatoes hold their shape while releasing enough starch to thicken the broth, so the soup tastes rich without a heavy roux. Building flavor with butter, onion, and garlic first means the short simmer is all the time you need.

Ingredients for Potato Soup (Creamy Stovetop, Ready in 40 Minutes)

• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp (16 g) all-purpose flour
• 4 cups (950 ml) chicken or vegetable broth
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 cup (240 ml) whole milk, warmed
• 1/2 cup (120 ml) heavy cream
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• Pinch of cayenne (optional)
• 2 tbsp chopped chives, for serving

How to Make Potato Soup (Creamy Stovetop, Ready in 40 Minutes)

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and translucent, about 5 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
3. Pour in the broth a little at a time, whisking to smooth out any lumps, then add the potatoes, salt, pepper, and cayenne if using.
4. Bring to a boil, then reduce to a steady simmer. Cook until the potatoes are fork-tender but not falling apart, 15 to 18 minutes.
5. For a chunky soup, leave the pot as is. For a creamy potato soup, use an immersion blender and pulse 8 to 10 times, or blend 2 cups of the soup until smooth and stir it back in.
6. Stir in the warmed milk and cream and heat gently until the soup is hot and lightly bubbling, about 3 minutes. Do not boil after adding the cream.
7. Taste and adjust the salt and pepper, then ladle into bowls and top with chives.

Tips for the Best Potato Soup (Creamy Stovetop, Ready in 40 Minutes)

• Cut the potatoes into even cubes so they finish cooking at the same time.
• Warm the dairy before adding it to prevent the soup from cooling down or curdling.
• For a lighter pot, swap half the cream for extra broth and blend more of the potatoes.
• Taste for salt at the end; potatoes absorb seasoning as they cook.

Variations and Substitutions

• For a hands-off version, make Slow Cooker Potato Soup and let the crockpot do the simmering.
• Loaded Baked Potato Soup turns this base into a bacon, cheddar, and sour cream dinner.
• Potato Leek Soup swaps the onion for leeks and blends the pot silky smooth.
• For a shortcut pantry pot, a 4 ingredient potato soup built on frozen hash browns works on busy nights.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the soup thickens as it sits, so loosen it with a splash of broth when reheating.
• Freeze the soup base without the cream for up to 3 months, then thaw, reheat gently, and stir the cream in fresh.

Potato Soup (Creamy Stovetop, Ready in 40 Minutes) FAQ