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Bowl of creamy potato soup garnished with herbs and served with bread.

Creamy Potato Soup

A cozy and comforting soup that hugs you from the inside out, perfect for a warm meal on a chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.