Best Cream of Potato Soup Recipe – A Cozy Hug in a Bowl

As the chill of autumn settles in and the leaves begin to dance their way to the ground, there’s nothing more comforting than a warm bowl of soup. I can still remember those quiet evenings at home when my mom would whip up the Best Cream of Potato Soup. The aroma drifting through our kitchen, mingling with the sound of laughter and clinking utensils, instantly made me feel at ease. This creamy, velvety soup is not just food; it’s a lovely hug in a bowl that brings back a flood of memories and warmth. I can’t wait to share this recipe with you — a dish that is both simple and exceptionally delicious.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 onion, chopped
  Chopped onions form the heart of your soup, providing that lovely savory base.
• 1/2 cup chopped celery
  Celery adds a delightful crunch and freshness.
• 1/4 cup chopped carrots
  Carrots bring a subtle sweetness.
• 2 cloves garlic, minced
  Fresh garlic gives it that extra flavor boost.
• 2 tablespoons chopped fresh parsley
  Parsley adds a splash of color and brightness.
• 5 tablespoons margarine
  Unsalted butter works nicely too, letting you control the saltiness.
• 4 tablespoons all-purpose flour
  This helps create a luscious, thick texture.
• 1 1/2 cups chicken broth
  Adds richness and depth.
• 1 1/2 cups whole milk
  For the ultimate creaminess.
• 3 potatoes, cut into 1/4 inch slices
  Potatoes give the soup its hearty nature.
• 2 teaspoons Worcestershire sauce
  A little tanginess to elevate the flavor.
• 1 1/2 teaspoons mustard powder
  Adds a hint of warmth and spice.
• 1 pinch ground allspice
  A cozy warmth that deepens the flavor profile.
• 3/4 teaspoon celery seed
  For that beautiful, aromatic quality.
• 1/2 teaspoon dried thyme
  Herbiness that brings the soup to life.
• 1/2 teaspoon seasoning salt
  Perfect balance for a comforting taste.
• 2 tablespoons dry white wine
  A splash of sophistication and flavor.
• 1/4 teaspoon ground cayenne pepper
  To warm your soul just a bit.
• 1/4 teaspoon chicken bouillon powder
  Amplifies the chicken flavor.

How to Make It

1. Start by sautéing the veggies: In a large stock pot, melt the margarine over medium heat. Add the chopped onion, celery, carrot, minced garlic, and parsley. Stir occasionally until they soften, but don’t let them brown — about 5 minutes. You’ll hear that gentle sizzle, and it smells so good already!

2. Add the flour: Sprinkle in the flour, stirring to coat the vegetables. Cook for 2 minutes, letting that delicious buttery scent rise. It’s all about building flavor here!

3. Gradually add liquids: Slowly pour in the chicken broth while stirring. Let it all blend together. Then, add the milk, sliced potatoes, Worcestershire sauce, mustard powder, allspice, celery seed, thyme, seasoning salt, white wine, cayenne pepper, and chicken bouillon powder.

4. Simmer and stir: Allow this wonderful mix to simmer and thicken. Frequently stir, letting the magic happen over the next 25 minutes. As the potatoes soften, take the back of a spoon to gently break them up, creating a wonderful creamy texture.

5. Serve warm: Once it’s thickened and the potatoes are tender, it’s time to serve!

Kitchen Tips

• Time-saving trick: Prep your veggies ahead of time and store them in the fridge for easier cooking on a busy day.
• Common mistake fix: If your soup is too thick, add a splash more milk or broth to reach your desired consistency.
• Flavor variation: Try stirring in some crispy, crumbled bacon or a sprinkle of cheese before serving for an extra rich twist.

Serving Ideas

This Best Cream of Potato Soup is perfect for all occasions! Picture a cozy dinner with family, a casual Sunday brunch, or a heartwarming gathering with friends. Pair it with warm, crusty bread or a fresh garden salad for a complete meal. I love garnishing with a sprinkle of fresh parsley or a drizzle of olive oil for an extra touch!

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge for up to three days.
• To reheat, gently warm it on the stove over low heat, stirring to maintain that creamy consistency. Adding a little milk can refresh it!
• One of my favorite leftover ideas? Blend it into a potato soup sauce for a dreamy pasta dish!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, allowing the flavors to meld beautifully.

Q: Can I swap any ingredients?
A: Of course! This recipe is very forgiving — use what you have on hand.

Q: What’s the best way to serve it?
A: Enjoy it fresh from the pot while it’s still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for tender potatoes, a creamy consistency, and that delicious, fragrant smell — that’s your sign!

Final Thoughts

The Best Cream of Potato Soup is more than just a recipe; it’s a comforting embrace on chilly days, a staple for family gatherings, and a classic that everyone loves. It holds a special place in my kitchen and my heart. I encourage you to try this recipe and make it your own, adding your unique touch. May each spoonful remind you of warmth, love, and unforgettable moments shared around the table. So, grab your pot and start cooking the Best Cream of Potato Soup today!

Cream of Potato Soup

A comforting and creamy potato soup that brings warmth and nostalgia, perfect for chilly autumn evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 1 large onion, chopped Forms the heart of your soup.
• 1/2 cup chopped celery Adds crunch and freshness.
• 1/4 cup chopped carrots Brings subtle sweetness.
• 2 cloves garlic, minced Provides extra flavor.
• 2 tablespoons chopped fresh parsley Adds color and brightness.

Soup Ingredients

• 5 tablespoons margarine Unsalted butter works too.
• 4 tablespoons all-purpose flour Helps create a thick texture.
• 1 1/2 cups chicken broth Adds richness.
• 1 1/2 cups whole milk For creaminess.
• 3 medium potatoes, cut into 1/4 inch slices Provides hearty nature.

Seasonings

• 2 teaspoons Worcestershire sauce Adds tanginess.
• 1 1/2 teaspoons mustard powder Adds warmth and spice.
• 1 pinch ground allspice Provides cozy warmth.
• 3/4 teaspoon celery seed Adds aromatic quality.
• 1/2 teaspoon dried thyme Brings herbiness.
• 1/2 teaspoon seasoning salt Balances the taste.
• 2 tablespoons dry white wine Adds sophistication.
• 1/4 teaspoon ground cayenne pepper Warms your soul.
• 1/4 teaspoon chicken bouillon powder Amplifies the chicken flavor.

Method

 

Preparation

1. In a large stock pot, melt the margarine over medium heat.
2. Add the chopped onion, celery, carrot, minced garlic, and parsley. Stir occasionally until softened, about 5 minutes.

Building Flavor

1. Sprinkle in the flour, stirring to coat the vegetables and cook for 2 minutes.

Combining Ingredients

1. Slowly pour in the chicken broth while stirring. Then add the milk, sliced potatoes, Worcestershire sauce, mustard powder, allspice, celery seed, thyme, seasoning salt, white wine, cayenne pepper, and chicken bouillon powder.

Cooking

1. Allow to simmer for 25 minutes, stirring frequently. Break up potatoes gently with a spoon for a creamy texture.

Serving

1. Serve warm once thickened and potatoes are tender.

Notes

Prep your veggies ahead of time for easier cooking. If the soup is too thick, add a splash more milk or broth. For a variation, consider adding crispy bacon or cheese.