The best Potato Soup Recipe made with simple ingredients. This soup is thick, creamy, full of flavor, and sure to impress everyone at the table.
Why we love this potato soup
- Easy to make: Uses basic pantry ingredients and simple techniques, making it accessible for cooks of all skill levels.
- Vegetarian friendly: A satisfying meat-free option that works well for guests who don’t eat meat.
- Rich and creamy: The combination of milk, cream, and potatoes creates a thick, comforting soup with great texture and depth of flavor.
What is Potato Soup made of?
- Butter
- Yellow onion
- Garlic
- Russet potatoes
- Vegetable broth (or chicken broth if preferred)
- Whole milk & heavy cream for a silky finish
- All-purpose flour to help thicken the base
- Sharp cheddar cheese, freshly grated
- Salt & pepper to taste
- Green onion for serving
How to make Vegetarian Potato Soup
Step 1: Melt the butter in a Dutch oven over medium heat. Use real butter for best texture and flavor.
Step 2: Add minced garlic and finely diced yellow onion. Sauté over medium heat for 5–10 minutes, until the onion is soft and translucent.
Step 3: Peel and dice the russet potatoes into small, even cubes. Add the potatoes and vegetable broth to the pot and bring to a boil. Reduce heat and simmer until the potatoes are tender and easily pierced with a fork.
- Tip: Dice the potatoes small so they break down slightly as they cook, helping the soup thicken naturally. Larger chunks will take longer and won’t thicken the base as well.
Step 4: In a bowl or liquid measuring cup, whisk together the whole milk, heavy cream, and all-purpose flour until smooth. Pour this mixture into the soup to create the creamy base.
Step 5: Simmer gently for about 10 minutes, stirring frequently so the cream mixture thickens and integrates with the potatoes. Add freshly grated sharp cheddar and stir until melted and fully combined.
Step 6: Season with salt and freshly ground black pepper to taste. Adjust seasoning gradually, tasting as you go.
As the soup simmers, some potato pieces will break down and create a slightly chunky, creamy texture. It will thicken further as it cools. This potato soup is comforting, hearty, and perfect year-round, especially on chilly days.
Topping ideas
- Crumbled cooked bacon or vegetarian bacon
- Freshly grated cheddar cheese
- Chopped green onions
- A dollop of sour cream
How to store
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also reheat in a microwave-safe bowl in short intervals, stirring between each interval.
Vegetarian Potato Soup FAQs
Flour whisked into milk and cream helps thicken the soup. The potatoes will also soften and partially dissolve while cooking, adding body to the broth. Cook a bit longer if you want a thicker consistency.
Potato soup pairs nicely with a crisp side salad, crusty rolls, garlic bread, or toasted sourdough for dipping.
More Recipes You’ll Love
- Creamy Vegetable Soup
- Parmesan Cream Sauce
- Broccoli Cheese Soup
- Cheesy Potatoes with Cornflakes
- Best Baked Mac and Cheese
Potato Soup
Ingredients
- 2 tablespoons butter
- ½ yellow onion, finely diced
- 10 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced (about 4 cups)
- 32 oz vegetable broth
- 1½ cups whole milk
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 8 oz sharp cheddar cheese, freshly grated
- Salt and pepper, to taste
- Green onion, for serving
Instructions
- Melt the butter in a Dutch oven over medium heat.
- Add the garlic and onion; cook 5–10 minutes until softened.
- Peel and dice the potatoes into small cubes.
- Add the potatoes and vegetable broth, bring to a boil, then simmer until potatoes are tender.
- Whisk together the milk, heavy cream, and flour; stir into the soup.
- Simmer for 10 minutes, stirring often to thicken the soup.
- Add the grated cheddar and stir until melted and smooth.
- Season with salt and pepper. Serve garnished with green onion and additional cheese if desired.
Nutrition (per serving)
Calories: 371 kcal; Carbohydrates: 23 g; Protein: 13 g; Fat: 26 g; Saturated fat: 15 g; Sodium: 915 mg; Fiber: 1 g; Sugar: 6 g. Values are approximate.