This chilly weather makes me crave something warm and comforting. Today, I’m excited to share two of my favorite potato soup recipes with you. They are both simple to make and taste so good.
If you love creamy textures and hearty meals, you are in the right place. I’ve got a quick stove-top option and a super easy slow cooker version. Let’s make some delicious potato soup!
Jump to Recipe:
Creamy Potato Soup for Comfort
This Creamy Potato Soup is a classic for good reason. It’s warm, rich, and feels like a hug in a bowl. You’ll love how easy it is to get a satisfying meal on the table.
Key Ingredients & Tips
- Russet Potatoes: These potatoes break down nicely, which helps make your soup thick and creamy.
- Whole Milk & Heavy Cream: These dairy items are key for that rich, creamy texture. Don’t skip them for the best flavor.
- Mash Some Potatoes: For a thicker soup, mash about half of the cooked potatoes right in the pot before adding the cream.
What You Need for Creamy Potato Soup
- 4 large Russet potatoes, peeled and diced
- 1/2 cup butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- Fresh chives or cooked bacon bits for garnish
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Creamy Potato Soup
Step 1: Prep Your Veggies
Peel and dice your potatoes, onion, and celery. Have them ready to go.
Step 2: Build the Base Flavor
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery. Cook these until they are soft, which usually takes about 5-7 minutes.
Step 3: Thicken and Simmer
Stir in the flour and cook for 1 minute to make a roux. Slowly whisk in the chicken broth until the mixture is smooth. Add the diced potatoes. Bring everything to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are very tender.
Step 4: Make It Creamy
Remove about half of the cooked potatoes from the pot and mash them with a fork or potato masher. Return them to the pot. Stir in the milk and heavy cream. Heat the soup through gently, but make sure not to let it boil. Season with salt and pepper to your liking.
Step 5: Serve Warm
Ladle the hot soup into bowls. Garnish with fresh chives or crispy bacon bits for extra flavor, if you like. Enjoy!
📝 Final Note
Leftovers of this Creamy Potato Soup keep well in the fridge for 3-4 days. Reheat gently on the stove over low heat or in the microwave.
Easy Crockpot Baked Potato Soup
If you love classic baked potatoes, you’ll really like this Crockpot Baked Potato Soup. It’s so easy to make in your slow cooker and brings all those comforting flavors. Just set it and forget it for a delicious meal later.
Key Ingredients & Tips
- Russet Potatoes: These are ideal for the baked potato texture you want. You can even leave the skin on if you like!
- Cream Cheese: This adds a wonderful, slightly tangy, and extra creamy texture to the soup. Don’t skip it!
- Cook Low and Slow: The crockpot helps the potatoes become incredibly tender, which is perfect for mashing later and getting a thick soup.
- Top It Off: Think of it like a baked potato bar! Chives, bacon, shredded cheese, and a dollop of sour cream are essential for the best experience.
What You Need for Crockpot Potato Soup
- 8 medium Russet potatoes, scrubbed and diced (peel optional)
- 6 cups chicken or vegetable broth
- 1 block (8 oz) cream cheese, softened and cut into cubes
- 1 cup sour cream
- 2 cups shredded cheddar cheese, plus more for garnish
- 1/2 cup cooked bacon bits, plus more for garnish
- 1/4 cup chopped green onions, plus more for garnish
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
⏱️ Time: 4-6 hours (low), 2-3 hours (high)🍽️ Yields: 8 servings
How to Make Crockpot Potato Soup
Step 1: Combine Ingredients in Crockpot
Place the diced potatoes, chicken broth, onion powder, garlic powder, salt, and pepper into your slow cooker.
Step 2: Cook Until Tender
Cover and cook on low for 4-6 hours or on high for 2-3 hours. The potatoes should be very soft when they are done.
Step 3: Mash and Thicken
Once the potatoes are cooked, use a potato masher to mash about half of the potatoes directly in the pot. This will help to thicken the soup and give it a great texture.
Step 4: Finish with Dairy and Cheese
Stir in the softened cream cheese until it’s completely melted and smooth. Then add the sour cream, shredded cheddar cheese, and bacon bits. Stir everything until the cheese is melted and the soup is well combined.
Step 5: Serve with Toppings
Ladle the warm soup into bowls. Garnish with extra shredded cheddar cheese, more bacon bits, and fresh green onions to serve.
📝 Final Note
This soup freezes well! Store any leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
