11 Creamy Potato Soups

 Nothing delivers deep, satisfying comfort quite like a creamy bowl of potato soup. From the simple, pure flavor of a classic Vichyssoise to the hearty richness of a fully loaded chowder, potato soups are a timeless staple in comfort cooking. These recipes rely on traditional techniques and ingredients to achieve that velvety texture and rich flavor we all crave. We have gathered 11 traditional recipes, each with a comprehensive description, detailed ingredients list, and numbered directions to help you master these cozy classics.

1. Classic Cream of Potato Soup (Potage Crème de Pommes de Terre)

This is the quintessential, simple potato soup. Its creamy texture comes primarily from pureed potatoes and a touch of cream, offering a pure, earthy potato flavor that is wonderfully comforting.

Ingredients

• Yellow Onion: 1 medium, chopped

• Celery Stalks: 2, chopped

• Potatoes (Russet or Yukon Gold): 4 cups, peeled and diced

• Chicken or Vegetable Broth: 6 cups

• Heavy Cream: 1/2 cup

• Unsalted Butter: 2 tablespoons

• Salt: To taste

• Freshly Ground Black Pepper: To taste

• Fresh Chives: 2 tablespoons, chopped (for garnish)

Directions

1. Sauté the Aromatics: Begin by melting the 2 tablespoons of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and celery. Cook these vegetables, stirring occasionally, for about 5 to 7 minutes until the onions are translucent and the celery has softened. It is important not to allow them to brown, as this will affect the color and flavor of the final, pure soup.

2. Add Potatoes and Broth: Introduce the 4 cups of peeled and diced potatoes to the pot. Pour in the 6 cups of chicken or vegetable broth, ensuring the potatoes are completely submerged under the liquid. Season the mixture generously with salt and pepper to taste.

3. Simmer the Soup: Increase the heat to bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let the soup simmer gently for 15 to 20 minutes. The potatoes are done when they are fork-tender and easily mashable. This thorough cooking is essential for a velvety smooth puree.

4. Blend the Soup: Carefully transfer the soup in batches to a standard blender, filling it no more than halfway, or use an immersion blender directly in the pot. Blend the soup until it is completely smooth and velvety. If using a standard blender, be sure to hold the lid on tightly and vent the top, as hot liquids expand.

5. Finish with Cream: Return the blended soup to the pot over low heat. Stir in the 1/2 cup of heavy cream until it is fully incorporated and the soup is uniformly creamy. Heat the soup gently for 2-3 minutes, but it is crucial not to let it boil after adding the cream, as this can cause the cream to separate.

6. Adjust and Serve: Taste the soup and adjust the seasonings (salt and pepper) as needed for maximum flavor. Ladle the hot, creamy soup into bowls and garnish each serving with a sprinkle of fresh chopped chives.

2. Traditional Loaded Baked Potato Soup

This hearty soup takes all the comforting flavors of a fully loaded baked potato—cheese, bacon, and sour cream—and transforms them into a creamy, savory soup base.

Ingredients

• Russet Potatoes: 5 medium, baked and scooped out

• Unsalted Butter: 4 tablespoons

• All-Purpose Flour: 1/4 cup

• Milk (Whole or 2%): 3 cups

• Chicken Broth: 2 cups

• Sharp Cheddar Cheese: 1 cup, shredded

• Crispy Bacon: 1/2 cup, cooked and crumbled (plus extra for garnish)

• Sour Cream: 1/2 cup (plus extra for garnish)

• Salt and Pepper: To taste

• Green Onions: 2 tablespoons, chopped (for garnish)

Directions

1. Prepare the Base: Begin by melting the 4 tablespoons of unsalted butter in a large pot or Dutch oven over medium heat. Once melted, sprinkle in the 1/4 cup of all-purpose flour and whisk continuously. Cook this mixture (known as a roux) for 1-2 minutes, stirring constantly, to cook out the raw flour taste, which will serve as the thickener for your soup.

2. Form the Creamy Liquid: Gradually pour in the 3 cups of milk and 2 cups of chicken broth, whisking continuously and vigorously to prevent any lumps from forming. Bring the liquid to a gentle simmer, stirring frequently, until the mixture thickens slightly.

3. Add Potatoes and Season: Reduce the heat to low. Crumble or coarsely mash the 5 baked and scooped-out Russet potatoes and add them to the liquid base. Stir well to combine, ensuring the potato chunks are distributed. Season the soup with salt and pepper to your preference.

4. Incorporate Flavorings: Stir in the 1 cup of shredded sharp cheddar cheese until it is fully melted and the soup becomes smooth. Next, stir in the 1/2 cup of crumbled crispy bacon and the 1/2 cup of sour cream until the sour cream is completely dissolved and the soup is rich and creamy.

5. Final Adjustment and Serve: Heat the soup for another 2-3 minutes until heated through. Be careful not to allow it to boil once the cheese and sour cream have been added. Taste and adjust the seasoning one last time. Ladle the soup into bowls and garnish generously with extra crumbled bacon, a dollop of sour cream, and chopped green onions.

3. Simple Creamy Leek and Potato Soup (Vichyssoise)

Vichyssoise is the classic French-inspired cold potato soup, but it is equally delicious and more comforting served hot. It relies on the delicate, savory sweetness of leeks for its primary flavor profile.

Ingredients

• Leeks: 3 large (white and light green parts only), thoroughly washed and sliced

• Potatoes (Yukon Gold): 4 medium, peeled and roughly chopped

• Chicken or Vegetable Broth: 4 cups

• Heavy Cream: 1/2 cup

• Unsalted Butter: 2 tablespoons

• Salt: To taste

• White Pepper: 1/4 teaspoon

Directions

1. Sauté the Leeks: In a large saucepan or pot, melt the 2 tablespoons of unsalted butter over medium-low heat. Add the sliced leeks. Cook the leeks gently, stirring occasionally, for 8 to 10 minutes until they are very soft and tender. The goal is to soften the leeks without allowing them to take on any color (do not brown them) to preserve the soup's light color.

2. Add Potatoes and Liquid: Add the 4 chopped Yukon Gold potatoes and the 4 cups of chicken or vegetable broth to the pot. Season the mixture with salt and the 1/4 teaspoon of white pepper.

3. Simmer until Tender: Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 20 to 25 minutes, or until the potatoes are completely tender and soft.

4. Puree the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until it is incredibly smooth and velvety. Alternatively, carefully transfer the soup to a standard blender and blend in batches until smooth.

5. Finish and Serve: Return the pureed soup to the saucepan. Stir in the 1/2 cup of heavy cream. Heat the soup gently over low heat for 2-3 minutes to warm the cream through. Check the seasoning and adjust if necessary. Serve the soup hot for a comforting dish, or chill it completely in the refrigerator for at least 4 hours for the traditional cold Vichyssoise experience.

4. New England Creamy Potato and Clam Chowder

While technically a chowder, this recipe is potato-heavy and features a creamy, thick base, making it a perfect hearty, creamy potato soup variation with a maritime twist.

Ingredients

• Salt Pork or Bacon: 4 ounces, diced

• Yellow Onion: 1 medium, chopped

• All-Purpose Flour: 1/4 cup

• Clam Juice or Broth: 2 cups

• Potatoes (Russet): 3 cups, peeled and diced (1/2-inch cubes)

• Chopped Clams (canned or fresh): 10 ounces, drained (reserve liquid)

• Half-and-Half or Heavy Cream: 1 cup

• Fresh Thyme: 1 teaspoon, chopped

• Salt and Pepper: To taste

Directions

1. Render the Pork/Bacon: In a large, heavy-bottomed pot, cook the 4 ounces of diced salt pork or bacon over medium heat until the fat is rendered and the pieces are crispy. Remove the crispy bits with a slotted spoon and set them aside for garnish, leaving the rendered fat in the pot.

2. Sauté the Onion: Add the chopped yellow onion to the rendered fat and cook for 5-7 minutes until soft and translucent.

3. Make the Roux: Whisk in the 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux that will thicken the chowder base.

4. Add Liquid and Potatoes: Slowly whisk in the 2 cups of clam juice (or broth) until the mixture is smooth. Add the 3 cups of diced potatoes and the 1 teaspoon of fresh thyme. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, until the potatoes are tender.

5. Mash for Thickness: Using a wooden spoon or a potato masher, lightly mash about one-third of the potatoes against the side of the pot. This technique releases their starch, helping to naturally thicken the chowder base while leaving plenty of potato chunks for texture.

6. Finish the Chowder: Reduce the heat to low. Stir in the 10 ounces of drained chopped clams and the 1 cup of half-and-half or heavy cream. Heat the chowder gently for 5 minutes, ensuring it is heated through but does not boil once the cream is added. Serve hot, garnished with the reserved crispy pork/bacon bits.

5. Creamy Roasted Garlic Potato Soup

Roasting the garlic before adding it to the soup adds a profound depth of savory, mellow flavor that regular raw garlic cannot achieve, turning a simple soup into an elegant dish.

Ingredients

• Head of Garlic: 1 large

• Olive Oil: 1 tablespoon

• Unsalted Butter: 2 tablespoons

• Yellow Onion: 1 medium, chopped

• Potatoes (Yukon Gold): 4 cups, peeled and cubed

• Vegetable Broth: 5 cups

• Heavy Cream: 1/2 cup

• Fresh Parsley: For garnish

• Salt and Pepper: To taste

Directions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap the head tightly in aluminum foil, and roast for 30-40 minutes until the cloves are soft and golden brown. Once cool enough to handle, squeeze the roasted cloves into a small bowl and mash them into a smooth paste.

2. Sauté Aromatics: In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and cook until soft, about 5 minutes.

3. Build the Soup Base: Add the 4 cups of cubed potatoes, the mashed roasted garlic paste, and the 5 cups of vegetable broth to the pot. Season generously with salt and pepper.

4. Simmer and Blend: Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the potatoes are very tender. Remove from heat and use an immersion blender to blend until the soup is perfectly smooth and creamy.

5. Final Touches: Return the soup to low heat. Stir in the 1/2 cup of heavy cream and warm for 2 minutes, stirring until fully incorporated.

6. Serve: Taste and adjust seasonings. Serve the hot soup garnished with a sprinkle of fresh parsley.

6. Creamy Dill Potato Soup (Traditional Eastern European Style)

This recipe brings the classic, bright flavor of fresh dill, which is a staple herb in many Eastern European potato soups, creating a soup that is rich yet incredibly fresh-tasting.

Ingredients

• Unsalted Butter: 3 tablespoons

• Yellow Onion: 1 medium, finely chopped

• All-Purpose Flour: 2 tablespoons

• Chicken Broth: 5 cups

• Potatoes (Yukon Gold): 3 cups, peeled and diced

• Heavy Cream or Sour Cream: 1/2 cup

• Fresh Dill: 1/4 cup, finely chopped (plus extra for garnish)

• Lemon Juice: 1 teaspoon

• Salt and Pepper: To taste

Directions

1. Sauté and Thicken: In a large pot, melt the 3 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and cook for 5 minutes until soft. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute to create a light roux.

2. Add Liquid and Potatoes: Slowly whisk in the 5 cups of chicken broth, ensuring no lumps remain in the base. Add the 3 cups of diced potatoes. Season with salt and pepper. Bring the soup to a boil, then reduce heat, cover, and simmer for 12-15 minutes until the potatoes are tender.

3. Partial Puree for Texture: Use a potato masher or a slotted spoon to remove about half of the cooked potatoes from the pot. Mash them slightly with a fork and return them to the pot to naturally thicken the soup while maintaining some distinct potato texture in the final dish.

4. Introduce Dill and Cream: Reduce the heat to low. Stir in the 1/4 cup of fresh chopped dill, the 1 teaspoon of lemon juice (which brightens the flavor), and the 1/2 cup of heavy cream or sour cream. Stir until everything is combined and heated through. Do not boil the soup after adding the dairy.

5. Serve: Taste and adjust the seasoning for perfect balance. Serve the hot, creamy dill potato soup garnished with a generous extra sprinkle of fresh chopped dill.

7. Creamy Potato and Cheddar Soup

A simple, straightforward recipe focusing on the creamy base and the sharp, comforting flavor of good quality cheddar cheese, perfect for a cold evening.

Ingredients

• Unsalted Butter: 3 tablespoons

• Yellow Onion: 1/2 cup, finely chopped

• All-Purpose Flour: 3 tablespoons

• Chicken Broth: 4 cups

• Potatoes (Yukon Gold): 3 cups, peeled and diced

• Whole Milk: 1 cup

• Sharp Cheddar Cheese: 1 1/2 cups, shredded

• Salt and White Pepper: To taste

Directions

1. Sauté and Make Roux: In a large pot, melt the 3 tablespoons of unsalted butter over medium heat. Add the 1/2 cup of chopped yellow onion and cook for about 5 minutes until soft. Whisk in the 3 tablespoons of all-purpose flour and cook for 1 minute, creating a medium roux.

2. Cook the Potatoes: Slowly whisk in the 4 cups of chicken broth, stirring constantly until smooth. Add the 3 cups of diced potatoes and season with salt and white pepper. Bring to a simmer, cover, and cook for 15-20 minutes until the potatoes are tender.

3. Puree for Consistency: Remove the pot from the heat. Use an immersion blender to blend the soup until it is mostly smooth, leaving some small chunks of potato for desirable texture if you prefer a less uniform chowder.

4. Add Dairy and Cheese: Return the soup to low heat. Stir in the 1 cup of whole milk and then gradually stir in the 1 1/2 cups of shredded sharp cheddar cheese until the cheese is completely melted and the soup is smooth and creamy.

5. Serve: Heat gently for 2 minutes (do not allow it to boil, as high heat can make the cheese stringy). Taste, adjust salt and pepper, and serve hot with crusty bread.

8. Creamy Potato and Cauliflower Soup

This recipe uses cauliflower as a secret weapon. When pureed alongside the potatoes, it adds an incredible thickness and velvety texture without the need for excessive amounts of heavy cream, resulting in a lighter yet still very creamy soup.

Ingredients

• Unsalted Butter: 2 tablespoons

• Yellow Onion: 1, chopped

• Potatoes (Russet): 3 cups, peeled and diced

• Cauliflower: 2 cups of florets

• Chicken or Vegetable Broth: 6 cups

• Half-and-Half or Milk: 1/2 cup

• Nutmeg: Pinch

• Salt and Pepper: To taste

Directions

1. Sauté Aromatics: Melt the 2 tablespoons of unsalted butter in a large pot over medium heat. Add the chopped yellow onion and cook until soft and translucent, about 5 minutes.

2. Cook Vegetables: Add the 3 cups of diced potatoes, the 2 cups of cauliflower florets, and the 6 cups of broth to the pot. Season with salt, pepper, and a pinch of nutmeg.

3. Simmer until Soft: Bring the soup to a boil, then reduce the heat, cover, and simmer for 20-25 minutes until both the potatoes and cauliflower are exceptionally tender and soft. The softer the vegetables are, the smoother your puree will be.

4. Blend the Velvety Texture: Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and creamy. The cauliflower will contribute significantly to the thickness, giving it a luxurious, velvety mouthfeel.

5. Finish with Cream: Return the soup to low heat. Stir in the 1/2 cup of half-and-half or milk. Heat gently for 2-3 minutes to warm the dairy without boiling.

6. Serve: Check and adjust the seasoning. Serve the velvety hot soup immediately.

9. Creamy Smoked Paprika Potato Soup

A Spanish-inspired twist, this soup incorporates smoked paprika (Pimentón de la Vera) for a gentle, smoky, and deep flavor that is both unique and incredibly satisfying.

Ingredients

• Olive Oil: 2 tablespoons

• Yellow Onion: 1 medium, chopped

• Potatoes (Russet): 4 cups, peeled and diced

• Chicken Broth: 5 cups

• Heavy Cream: 1/2 cup

• Smoked Paprika (Sweet or Hot): 1 teaspoon

• Ground Cumin: 1/2 teaspoon

• Salt and Pepper: To taste

Directions

1. Sauté Aromatics and Spice: Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until soft. Stir in the 1 teaspoon of smoked paprika and 1/2 teaspoon of ground cumin. Cook for 1 minute, stirring constantly, to "bloom" the spices in the hot oil, which releases their intense flavor and color.

2. Cook the Potatoes: Add the 4 cups of diced potatoes and the 5 cups of chicken broth to the pot. Season with salt and pepper. Bring the liquid to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the potatoes are completely tender.

3. Blend for Smoothness: Remove the pot from the heat. Use an immersion blender to blend the soup until it is consistently smooth. The color should be a rich, pale reddish-orange from the paprika.

4. Incorporate the Cream: Return the soup to very low heat. Stir in the 1/2 cup of heavy cream until fully combined. Heat gently for 2 minutes to warm through without boiling.

5. Taste and Serve: Adjust the seasoning as necessary. Serve the warm, smoky potato soup.

10. Creamy Potato and Spinach Soup

A simple yet nutritious recipe where a large quantity of fresh spinach is wilted into the base, then pureed to add a beautiful green color and subtle, earthy flavor to the creamy potatoes.

Ingredients

• Unsalted Butter: 2 tablespoons

• Shallots: 2, finely chopped

• Potatoes (Yukon Gold): 3 cups, peeled and diced

• Vegetable Broth: 5 cups

• Fresh Spinach: 5 ounces (about 5 cups loosely packed)

• Heavy Cream: 1/4 cup

• Salt and Pepper: To taste

Directions

1. Sauté Aromatics: In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the 2 finely chopped shallots and cook for 3-5 minutes until very soft and translucent.

2. Simmer Potatoes: Add the 3 cups of diced potatoes and the 5 cups of vegetable broth to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.

3. Add and Wilt Spinach: Add the 5 ounces of fresh spinach to the pot. Stir gently until the spinach has completely wilted into the hot broth and potatoes. This step should take about 1 minute.

4. Puree the Soup: Use an immersion blender to blend the soup until it is completely smooth and a vibrant green color. Ensure no spinach chunks remain for the traditional creamy consistency.

5. Finish with Cream: Return the soup to low heat. Stir in the 1/4 cup of heavy cream. Heat gently for 2 minutes to warm the cream through.

6. Serve: Taste and adjust the seasoning. Serve the warm, green, creamy potato soup immediately.

11. Hearty Creamy Ham and Potato Soup

This robust recipe uses the saltiness and savory flavor of cubed ham to enhance a rich, creamy potato base, making it a filling meal in itself, perfect for utilizing leftover holiday ham.

Ingredients

• Unsalted Butter: 3 tablespoons

• Yellow Onion: 1, chopped

• Celery: 1 stalk, chopped

• All-Purpose Flour: 1/4 cup

• Chicken Broth: 4 cups

• Diced Cooked Ham: 1 1/2 cups

• Potatoes (Russet): 3 cups, peeled and diced

• Whole Milk: 1 cup

• Heavy Cream: 1/2 cup

• Dried Thyme: 1/2 teaspoon

• Salt and Pepper: To taste

Directions

1. Sauté Aromatics and Ham: In a large pot, melt the 3 tablespoons of unsalted butter over medium heat. Add the chopped yellow onion and celery and cook for 5 minutes until soft. Add the 1 1/2 cups of diced cooked ham and sauté for 2 minutes to warm it through and release its flavor.

2. Make Roux and Broth: Whisk in the 1/4 cup of all-purpose flour and cook for 1 minute. Slowly pour in the 4 cups of chicken broth, whisking constantly until the soup base is smooth and begins to thicken.

3. Cook Potatoes: Add the 3 cups of diced potatoes and the 1/2 teaspoon of dried thyme. Season with pepper (go easy on the salt initially, as the ham is salty). Bring the soup to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the potatoes are tender.

4. Thicken and Cream: Use a potato masher to mash about one-quarter of the potatoes directly in the pot. This step naturally thickens the soup while leaving the remaining potato and ham chunks intact for a hearty texture. Reduce the heat to low. Stir in the 1 cup of whole milk and the 1/2 cup of heavy cream.

5. Finish and Serve: Heat the soup gently for 5 minutes, ensuring it is heated through but not boiling. Taste and add salt only if necessary after tasting the soup with the ham. Serve the hearty, creamy ham and potato soup hot.