Easy Creamy Potato Soup
This easy potato soup recipe is creamy, cozy, and completely adaptable, perfect for weeknight dinners or batch freezing. Includes stovetop and crock pot instructions with variations for loaded, leek, and sweet potato soup.
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Servings: 5 Servings
Calories: 220kcal
Cost: $7
Equipment
- 1 Large soup pot Dutch oven also works
- 1 Immersion blender Or standard blender
- 1 Chef’s knife For chopping potatoes
- 1 Cutting Board
Ingredients
- 2 tbsp Butter or olive oil For sautéing
- 1 Onion or leek Diced or sliced thin
- 4 Yukon Gold potatoes Or Russet peeled and diced
- 3.5 cups Broth Vegetable or chicken
- 0.5 cup Whole milk or cream Optional for creaminess
- Salt and pepper To taste
- Optional toppings Cheddar bacon, green onions
Instructions
- In a large soup pot, melt butter or heat oil over medium heat.
- Add diced onions or sliced leeks. Sauté until soft, about 5–7 minutes.
- Add the diced potatoes and pour in the broth until just covered.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth. For chunkier texture, blend only partially.
- Stir in milk or cream if using. Season with salt and pepper to taste.
- Ladle into bowls and garnish with your favorite toppings like cheddar, bacon, or green onions.
Notes
To make this dairy-free, use olive oil for sautéing and skip the cream or sub with oat milk.
Sweet potato and leek variations included in full post for seasonal flexibility.
Great make-ahead meal. Freeze in individual portions and thaw as needed.
Nutrition
Calories: 220kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Sodium: 480mg | Vitamin A: 300IU | Calcium: 15mg