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This Easy Creamy Potato Soup is super comforting and delicious. It’s made using stable ingredients and is full of tender potato chunks. You also have the option of smoothing it out with a blender. Whichever way you prefer I guarantee your going to love it. I hope you enjoy!
Make This Easy Creamy Potato Soup
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version of this recipe at the bottom of this post.
To make this recipe you will need the following ingredients:
- Russet potatoes
- Butter (either salted or unsalted)
- Onion, finely chopped
- Garlic, minced
- All purpose flour
- Chicken stock
- Whole milk
- Fine sea salt
- Ground pepper
- Chives (optional)
You start by peeling and dicing the potatoes. Place in a bowl of water.
Melt the butter in a large pot or dutch oven over medium high heat. Add the onion and cook for 3-5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for additional 1 minute, stirring constantly. Then stir in the chicken stock, milk and drained potatoes. Season with salt and pepper.
Bring the soup to a simmer then reduce the heat to medium low and let it simmer for 30-45 minutes until the potatoes are tender. The soup will thicken as it simmers. If needed, you can add more liquid (chicken stock or milk) to reach your desired consistency.
Serve warm and garnish with freshly chopped chives.
If you prefer a less chunky potato soup, you can use an immersion blender to smooth out your soup. If it gets too thick, just add more milk or chicken stock until it reaches the consistency you like.
Store This Easy Creamy Potato Soup
Store any leftovers of the soup in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: Place in a saucepan and cook until heated through. If needed you can thin out the soup with any liquid (chicken stock, milk or water) to reach your desired consistency.
Notes & Substitutions
Potatoes: For this recipe you want to use potatoes that have a high starch content such as: Russet, Yukon Gold, Maris Piper or King Edward in the UK. Tip: Dice your potatoes roughly the same size to ensure even cooking.
Butter: Either salted or unsalted butter works great here. If you want to skip the butter that’s fine also. You can use any type of oil instead.
Onion: I only add ½ large or medium onion. Or 1 whole small onion. You can add more onion if you want OR if you want more vegetables you can add a even mix of onions/carrots/celery = mirepoix.
Chicken Stock: Chicken stock/chicken broth can be substituted for vegetable stock or same amount of water and 2x chicken/vegetable bouillon.
Milk: I use whole fat milk here but you can use any milk you want. The amount needed depends on the consistency you want. I usually think 480 ml / 2 cups of milk is perfect. But you can also add less or more milk.
Chives: Freshly chopped chives are optional here as a garnish for serving your soup with. You can also use other fresh herbs such as parsley or thyme.
Other Recipes You Might Like
Chicken Tortellini Tomato Soup
I hope you enjoy this easy creamy potato soup as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintEasy Creamy Potato Soup
This Easy Creamy Potato Soup is super comforting and delicious. It’s made using stable ingredients and is full of tender potato chunks. You also have the option of smoothing it out with a blender. Whichever way you prefer I guarantee your going to love it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
Ingredients
3–4 medium russet potatoes
3 tablespoons butter
½ large onion, finely chopped
3 cloves garlic, minced
3 tablespoons all purpose flour
907 ml / 32 oz chicken stock
480 ml / 2 cups whole milk
1 teaspoon fine sea salt
¼ teaspoon ground pepper
Garnish:
Freshly chopped chives, optional
Instructions
Peel and dice the potatoes. Place in a bowl of water.
Melt the butter in a large pot or dutch oven over medium high heat. Add the onion and cook for 3-5 minutes until soft. Stir in the garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for additional 1 minute, stirring constantly. Then stir in the chicken stock, milk and drained potatoes. Season with salt and pepper.
Bring the soup to a simmer then reduce the heat to medium low and let it simmer for 30-45 minutes until the potatoes are tender. The soup will thicken as it simmers. If needed, you can add more liquid (chicken stock or milk) to reach your desired consistency.
Serve warm and garnish with freshly chopped chives.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. To Reheat: Place in a saucepan and cook until heated through. If needed you can thin out the soup with any liquid (chicken stock, milk or water) to reach your desired consistency.
Notes
If you prefer a less chunky potato soup, you can use an immersion blender to smooth out your soup. If it gets too thick, just add more milk or chicken stock until it reaches the consistency you like.
