Classic Potato Soup Recipe - Creamy & Easy
Classic Potato Soup
Classic Potato Soup
Ingredients
- 4 Tbsp salted butter ($0.38)
- 1 medium yellow onion, diced (approximately 1½ cups) ($1.13)
- 2 celery stalks, diced (about 1 cup) ($0.52)
- 2 garlic cloves, minced (roughly 1 Tbsp) ($0.16)
- 3 Tbsp all-purpose flour ($0.03)
- 4 cups chicken broth (32 fluid ounces) ($0.51*)
- 2 cups whole milk, warmed to room temperature (16 fluid ounces) ($0.43**)
- 3 lbs russet potatoes, peeled and cubed into ½-inch pieces (about 8 cups) ($2.05)
- 1½ tsp kosher salt ($0.12***)
- ½ tsp freshly ground black pepper ($0.08)
Instructions
Step 1
Start by rounding up everything you'll need — about 2 pounds of russet potatoes (that's roughly four large spuds), a stick of butter, a quarter cup of all-purpose flour, four cups of chicken or vegetable broth, a cup of whole milk, half a cup of heavy cream, and a good pinch of salt and black pepper. Give your potatoes a thorough scrub under cold water, then dice them into bite-sized cubes — no need to peel them unless you prefer a silkier soup. While you're at it, mince two cloves of garlic and slice up half an onion; you'll want those ready to go so everything comes together smoothly once you fire up the stove.
Step 2
Grab a sharp knife and get ready to prep your vegetables — this is where the magic begins! Dice that onion into small, uniform pieces (about ¼-inch) so it melts seamlessly into the soup, then slice your celery stalks and give them a quick dice too. Mince two cloves of garlic right on your cutting board, sprinkling a pinch of salt over it to help break it down, and toss those golden cloves into a bowl so they're ready when you need them. Now grab your russet potatoes and cut them into hearty ½-inch cubes — you want them chunky enough to hold their shape but small enough to cook through evenly. Everything should be prepped and within arm's reach, because once we start cooking, you'll want all these ingredients ready to jump into the pot together.
Step 3
Grab your largest pot or Dutch oven and set it over medium heat. While the pan warms up, dice your onion and celery into small, even pieces so they'll cook uniformly. Melt that butter until it's foamy and just starting to smell nutty, then toss in your vegetables and minced garlic. Stir everything around for about 5 to 6 minutes — you're looking for the onion to turn soft and translucent with just a hint of golden edges, but definitely not browned. Keep that heat steady and give it an occasional stir so nothing sticks to the bottom.
Step 4
Grab that flour and dust it evenly over your vegetables — you'll want to work quickly here. Stir constantly with a wooden spoon, breaking up any clumps as you go, for about 1 to 2 minutes until the mixture starts to smell nutty and no white streaks of raw flour remain. You're looking for the vegetables to get lightly coated and the flour to toast just slightly, turning a pale golden at the edges. This step builds your soup's body, so don't rush it!
Step 5
Grab your heaviest pot and set it over medium-low heat. While the butter melts, warm the chicken broth in a separate saucepan until it's just beginning to steam — you want it hot but not simmering. When the butter looks fully melted and your garlic is releasing that nutty aroma, slowly drizzle in that warm broth while whisking constantly. Keep going until your mixture transforms into a silky, lump-free base that coats the back of a spoon.
Step 6
Now grab your wooden spoon and stir in those diced potatoes along with the salt and pepper. Let everything mingle for a good minute until the potatoes are evenly coated. Pour in enough broth to just cover the spuds, then crank the heat to medium-high until you see gentle bubbles breaking the surface. Reduce to medium-low, slap on that lid, and let it simmer quietly for 20-25 minutes, stirring every now and then, until a fork slides right through a potato chunk with no resistance.
Step 7
Remove the pot from the heat source and let it sit for just a moment. Grab your potato masher and gently press down on the potatoes about 8 to 10 times — you want to break up some of them to release starch and thicken the broth naturally, but leave plenty of chunky bits for texture. Don't over-mash; the goal is a rustic, creamy consistency with visible potato pieces throughout. The soup will continue to thicken slightly as it cools.
Step 8
Turn the heat down to low and slide the pot back onto the burner. Give your soup a good stir to make sure nothing's sticking, then pour in that milk. Let it bubble gently — you want to see the occasional lazy bubble break the surface, not a rolling boil. After about five minutes, check your soup: it should look creamier and coat the back of a spoon. If it's still thinner than you'd like, give it another minute or two.
Step 9
While the soup rests, grab a small bowl and finely slice your chives—about 2 tablespoons should give you a nice sprinkle. The soup will have thickened slightly as it cooled, so give it one gentle stir to recombine everything. You'll know it's ready to serve when the surface stops steaming and the edges look matte rather than shiny. Go ahead and ladle it into bowls, then scatter those fresh chives right on top for that pop of color and mild oniony bite.
Nutrition Information
My Tip
**Cook the diced onions and celery slowly over medium heat for the full 5–6 minutes — this builds a sweet, savory base that makes the soup taste deeply comforting instead of flat.** Don't rush it!
Leftovers
Store your potato soup in a glass container with a tight-fitting lid — the acidity in the soup can react with plastic, and you want to keep it completely airtight to prevent it from absorbing other fridge smells. It'll keep beautifully for up to 4 days. When you're ready to reheat, do it gently on the stovetop over low heat, stirring occasionally.
Make It Your Own
Swap the chicken broth for vegetable broth and replace the butter with olive oil to make this cozy classic completely vegetarian. You'll still get that rich, comforting base while keeping it plant-based.