The best potato soup isn’t about fancy ingredients or complicated techniques. It’s about comfort, balance, and that familiar warmth that makes you slow down after the first spoonful. For many people, potato soup is tied to quiet evenings, cold weather, and the smell of something simple simmering on the stove. It’s the kind of dish that doesn’t try to impress—but always does. Creamy without being heavy, filling without being overwhelming, the best potato soup finds that perfect middle ground. This version focuses on classic flavors, smooth texture, and just enough richness to feel indulgent while still being easy enough for any home cook.
Best Potato Soup
Equipment
- Large Pot
Ingredients
Soup Base
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic minced
- 4 potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or light cream
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic and cook until soft and fragrant.
- Add potatoes and broth, then bring to a boil.
- Reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Blend partially or fully, then stir in milk, salt, and pepper.
Notes
Nutrition
How to Make the Best Potato Soup Step by Step
Making the best potato soup comes down to building flavor slowly and choosing the right texture. Start by melting butter in a large pot over medium heat. Butter gives the soup its rich base and helps soften the onion gently. Add the diced onion and cook until translucent, letting its natural sweetness develop. Stir in the garlic and cook briefly until fragrant, being careful not to brown it.
Add the diced potatoes and pour in the broth. Cutting the potatoes evenly ensures they cook at the same rate and create a smooth, consistent texture. Bring the soup to a gentle boil, then reduce the heat and let it simmer. As the potatoes cook, they release starch into the broth, naturally thickening the soup without flour or heavy thickeners. After about 20 to 25 minutes, the potatoes should be very tender.
Now decide how creamy you want the soup. For the best balance, blend part of the soup and leave some small chunks for texture. An immersion blender works perfectly for this. Stir in the milk or light cream slowly, keeping the heat low so the soup stays silky and doesn’t boil. Season with salt and black pepper, tasting and adjusting until everything feels balanced.
If the soup is too thick, add a splash of broth. If it’s too thin, let it simmer uncovered for a few more minutes. Serve hot, with optional toppings that let everyone customize their bowl.
Conclusion
The best potato soup is simple, comforting, and dependable. It doesn’t need elaborate ingredients to feel special—it relies on good technique, patience, and classic flavors. Whether you enjoy it smooth or slightly chunky, plain or topped with extras, this soup delivers warmth and satisfaction every time. Once you make it, it becomes the kind of recipe you return to again and again whenever you need true comfort in a bowl.