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Easy Creamy Potato Soup Recipe

Shadi Hasanzadeh
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!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 5 cloves garlic minced
  • 4 stalks celery chopped
  • 2 russet potatoes washed, peeled and chopped into 1 inch chunks
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 5 cups vegetable stock
  • 1 cup whole milk

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Saute onion and garlic until translucent.
  • Add celery and potatoes. Cook for a few minutes.
  • Add in the spices and stir well. Add in the vegetable stock and bring to simmer. Cover and cook for about 30 minutes until the potatoes are cooked.
  • Blend half of the soup in a blender and return it back to the pot.
  • Add in milk and simmer for 10 minutes.
  • Serve warm.

Notes

  • 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.
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