Creamy Potato Soup Recipe – Warm, Simple, and Full of Homey Flavor

Introduction

The house filled with butter and onion as the potatoes hit the pot — that warm smell always makes me slow down. I call this my Creamy Potato Soup for good reason: it hugs you from the inside out. This always takes me back to Sunday dinners. If you want a quicker, weeknight shortcut, try my easy creamy potato soup method for busy nights.

Why You’ll Love This

• Cozy and comforting — like a kitchen hug.
• Budget-friendly — pantry staples shine.
• Kid-approved — mild, creamy, and familiar.
• Meal-prep friendly — keeps well for lunches.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm confidence: follow the steps and you’ll have a smooth, hearty bowl in under an hour. For a meaty twist, check my creamy hamburger potato soup for ideas.

Ingredients You’ll Need

• 6 medium potatoes, peeled and cubed
• 1 small onion, diced
• 2 cups cooked ham, diced
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 3 tbsp butter
• 3 tbsp flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• Optional: shredded cheddar, green onions, bacon bits

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Use Yukon or Russet for fluffiness.

If you prefer beefy swaps, look at my cheesy beef and potato soup for inspiration.

How to Make It

1. First, melt butter in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes; you should smell sweet onion and see glossy edges.
2. Then add cubed potatoes and stir to coat in butter and onion. Pour in chicken broth and raise heat until it reaches a gentle boil.
3. Next, reduce heat to a simmer and cook until potatoes are tender, about 18–22 minutes; a fork should slide through easily.
4. Meanwhile, whisk flour with a few tablespoons of milk in a separate bowl until smooth. Slowly whisk in the remaining milk and heavy cream until combined and lump-free.
5. After the potatoes are soft, slowly pour the milk-cream roux into the pot while stirring. Stir continuously until the soup thickens and you see small bubbles, about 3–5 minutes.
6. Now stir in diced ham, garlic powder, onion powder, and salt and pepper to taste. Heat through for another 2 minutes so flavors meld.
7. For texture, mash a few potato cubes with a potato masher for creaminess, but keep some chunks for bite. You’ll see the soup turn velvety and slightly glossy when it’s ready.
8. Finally, ladle into bowls and top with shredded cheddar, green onions, and bacon bits if you like.

If you want a silkier base, try the cream technique I picked up from this cream-of-potato approach for a luscious finish.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use leftover cooked potatoes to cut simmer time in half.
2. Common mistake + fix: If it’s too thin, simmer gently and mash extra potatoes to thicken.
3. Simple variation: Swap ham for smoked sausage or add a pinch of smoked paprika.

Serving Ideas

• Weeknight comfort: bowl with crusty sourdough and a green salad.
• Brunch option: serve with scrambled eggs and toast for a cozy spread.
• Holiday side: small cups as a starter with warm rolls.
• Garnish ideas: sharp cheddar, chopped green onions, and crispy bacon bits.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portioned containers for up to 2 months (avoid dairy separation).
• Reheat: Warm gently on low, whisking occasionally to restore creaminess.
  Leftover idea: Turn a thickened bowl into a baked potato topping or a savory grilled cheese dip.

FAQs

Q: Can I make this ahead?
A: Yes — make the soup a day ahead, cool, then refrigerate. Reheat slowly and add a splash of milk if it tightens up.

Q: Can I freeze Creamy Potato Soup?
A: You can freeze it, but expect slight texture change; thaw overnight and reheat slowly, stirring to recombine the dairy.

Q: What can I substitute for ham?
A: Try cooked bacon, smoked sausage, or roasted vegetables for a vegetarian twist.

Q: How do I know it’s done?
A: Potatoes should break apart easily with a fork and the broth should turn slightly creamy after adding the roux.

Final Thoughts

I love this soup because it’s simple, forgiving, and reminds me of slow Sundays at home. So, grab a pot, stir slowly, and make this your next cozy meal — I promise it’ll feel like a small celebration in a bowl. Creamy Potato Soup

Conclusion

For another take on a classic, see The Ultimate Creamy Potato Soup – Sugar Spun Run for an alternate method, and if you’d like more tested variations, try The Best Creamy Potato Soup Recipe – Cooking Classy.

Creamy Potato Soup

A cozy and comforting soup that hugs you from the inside out, perfect for a warm meal on a chilly day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Comfort Food, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 medium medium potatoes, peeled and cubed Use Yukon or Russet for fluffiness.
• 1 small onion, diced Sauté until soft and translucent.
• 2 cups cooked ham, diced Can be substituted with cooked bacon or smoked sausage.
• 4 cups chicken broth
• 2 cups milk Add more if soup thickens after cooling.
• 1 cup heavy cream Use for a rich and creamy texture.
• 3 tbsp butter Unsalted is preferred.
• 3 tbsp flour Whisk with milk for roux.
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Optional Garnishes

• shredded cheddar Optional topping.
• green onions Chopped for garnish.
• bacon bits Added for extra flavor.

Method

 

Preparation

1. Melt butter in a large pot over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes.
2. Add cubed potatoes and stir to coat in butter and onion. Pour in chicken broth and raise heat until it reaches a gentle boil.
3. Reduce heat to a simmer and cook until potatoes are tender, about 18–22 minutes.
4. In a separate bowl, whisk flour with a few tablespoons of milk until smooth. Gradually whisk in the remaining milk and heavy cream until combined.
5. Slowly pour the milk-cream roux into the pot while stirring continuously until the soup thickens, about 3–5 minutes.
6. Stir in diced ham, garlic powder, onion powder, and salt and pepper to taste. Heat through for another 2 minutes.
7. For texture, mash a few potato cubes with a potato masher but keep some chunks for bite.
8. Ladle into bowls and top with shredded cheddar, green onions, and bacon bits as desired.

Notes

You can use leftover cooked potatoes to cut down the simmer time. If the soup is too thin, simmer gently and mash extra potatoes to thicken. Freeze in portioned containers for up to 2 months but avoid dairy separation.