Easy Creamy Potato Soup Recipe

Here is a creamy potato soup recipe that’s easy and delicious. Loaded with potatoes and made in one pot, this recipe is a keeper!

Potatoes are considered comfort food for many. Whether it’s potato curry or twice baked potatoes, there is a comforting recipe for everyone to enjoy. I love this creamy potato soup recipe especially in colder months because it’s so easy to make and is so delicious.

Why this recipe works?

When it comes to potato soup, many like theirs with tons of cheese and bacon. While I’m totally a cheese and bacon person, I prefer my potato soup on the lighter side since potatoes are pretty filling themselves. Serve it with some crusty bread and you’re good.

This potato soup is a staple in our house for a few reasons:

• It’s pretty healthy: Using milk instead of cream makes this soup lighter and on the healthier side.
• It’s quick: It takes less than an hour to make this delicious soup. You can also make it in the instant pot or slow cooker if desired.
• Creamy and chunky in one: I have a trick up my sleeve for this one. Blending half of the soup and adding it back to the pot makes this potato soup creamy with a few chunks of potatoes.

Ingredients

Olive oil – Quality olive oil always adds so much flavor to the dish. If not available, you can use vegetable oil or avocado oil.

Onion and garlic – A large yellow onion and few cloves of garlic make a nice base for this soup. I usually add a few garlic cloves however if you’re not a fan of garlic, you can add less.

Celery – Such a delicious addition to potato soup. A few stalks of celery would add great flavor.

Potatoes – Starchy potatoes such as russet or golden potatoes work best for this recipe because the starch adds creaminess.

Spices – Salt, pepper and thyme are all you need to season this soup.

Stock – To keep this soup vegetarian, I used vegetable stock but you can also use chicken stock.

Milk – Add whole milk as a finishing touch to this soup. It adds depth and makes it even creamier.

How to make creamy potato soup

Cooks the vegetables

Heat olive oil in a large pot and sauté onion and garlic until translucent and light. Add it the celery and potatoes. Cook for a few minutes and add the spices.

Cook the soup

Add the vegetable stock and bring the soup to a simmer. Cook for about 30 minutes until the potatoes are fully cooked.

Final touches

Blend half of the potato soup in a blender and add it back to the pot. Give it a stir and add in the milk. Cook for another 10 minutes and then serve.

Crockpot instructions

You might be wondering “Can I make creamy potato soup in crockpot?”. Well, the answer is yes and you’ll be surprised by how easy it is!

• Place onion, garlic, potatoes, celery, spices and vegetable stock in the slow cooker.
• Cook on high for 3 to 4 hours until the potatoes are soft.
• Blend half of the soup in the blender and return it to the slow cooker.
• Add the milk to the soup and cook on high for another 30 minutes.

Notes and tips

• Make sure you chop the potatoes into even chunks that are no bigger than 1 inch. This is to ensure you won’t have any large undercooked pieces in the soup.
• Store the leftovers in an airtight container and refrigerate for up to 3 days. It’s best to reheat the leftovers in a saucepan over medium heat.
• Want to make it cheesy? Add a cup of shredded cheddar cheese to the soup before serving. You can also top the soup with shredded cheese.
• Use 8 oz. coconut milk instead of regular milk to make this soup vegan.