Potato Soup

3.73 from 54 votes

This creamy potato soup is a comfort food classic that's easy to make in just one pot. It's the perfect cold-weather meal and is delicious topped with bacon and cheese.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

2 Tablespoons butter or olive oil
1 large onion finely chopped
4 cloves garlic minced
2 ribs celery diced
2 large carrots diced
3-4 Tablespoons all purpose flour gluten-free if needed
2 cups whole or 2% milk
3 cups chicken broth or vegetable broth
3 lbs gold potatoes peeled and diced into ½ inch cubes (about 6 medium potatoes)
1 bay leaf
1 ½-2 teaspoons salt plus more to taste
1 teaspoon dried thyme
½ teaspoon marjoram
½ teaspoon ground black pepper plus more to taste
¼ teaspoon nutmeg optional
Toppings: sour cream shredded cheese, bacon bits, chopped green onions

Instructions

In large pot or Dutch oven add butter or oil over medium heat. Once warm, add onion and garlic sauté and until onions are translucent and fragrant, about 7 minutes or so.
Add the carrots and celery and sauté for 5-7 minutes more.
Add the salt, pepper and flour and gently toss until veggies are coated.
Add milk, vegetable broth, potatoes, bay leaf, thyme, marjoram and nutmeg. Stir and bring mixture to a boil. Once boiling, turn temperature down to low, cover and simmer for about 30 minutes or until potatoes are tender.
Remove the bay leaf. Use an immersion blender to blend the soup until somewhat smooth. If you don't have an immersion blender you can use a potato masher to mash some of the potatoes. I prefer to leave a bit of chunky potato texture to the soup, but if you want it completely smooth you can fully blend it in a high powered blender. If you're using a blender, just blend in batches, making sure to not fill your blender past the maximum fill line and be extra careful because the soup will be hot!
Spoon soup into bowls for serving and top with toppings of choice. I love serving it with shredded cheese, sour cream and green onions. Bacon bits are also delicious.

Notes

Potatoes: I prefer using Yukon gold potatoes for this soup. They add a buttery, creamy texture and mash up really well in this soup. That said, feel free to use Russet potatoes or any type of white potatoes.
Make it vegan: If you need to make this soup vegan, use olive oil or vegan butter and swap the milk with almond milk.
Storage: Allow the soup to cool completely and then store in an airtight container in the refrigerator for up to 5 days.

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