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Creamy Potato Soup served in a white bowl, perfect as a featured image for a recipe article.

Best Creamy Potato Soup

This recipe delivers consistently perfect creamy potato soup with a velvety texture and balanced flavor. By blooming aromatics, carefully selecting potatoes, and controlling the cooking time, you can create a comforting and flavorful soup every time.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 5 cups chicken broth low sodium
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup heavy cream
  • 1/4 cup sour cream optional
  • 2 tablespoons chopped fresh chives, for garnish
  • Crispy bacon crumbles, for garnish optional

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Sauté Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
  2. Simmer Potatoes: Add the chicken broth, cubed potatoes, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender.
  3. Blend for Creaminess: Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids). For a chunkier soup, blend only partially.
  4. Add Dairy: Stir in the heavy cream and sour cream (if using). Heat gently over low heat until warmed through. Do not boil. Adjust seasoning to taste.
  5. Garnish and Serve: Ladle the soup into bowls and garnish with fresh chives and crispy bacon crumbles (if using). Serve hot.

Notes

For a richer flavor, use homemade chicken broth. To prevent cream from curdling, ensure the soup is not boiling when adding the cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a vegetarian option, substitute vegetable broth for chicken broth. A splash of lemon juice or vinegar can be added at the very end to brighten the flavor.