BEST EVER POTATO SOUP

Okay, friend, let’s talk soup. Not just *any* soup, but *the* soup that will warm you from the inside out and have everyone begging for the recipe. We’re diving headfirst into a bowl of Creamy Dreamy Potato Soup – The Best Ever! Get ready to experience a flavor explosion that’s comforting, satisfying, and surprisingly easy to achieve. I promise, you’ll be slurping up a masterpiece in no time!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create this potato soup perfection. Don’t worry, most of these are pantry staples!

For the Soup Base:

• Russet Potatoes: 2 lbs, peeled and cubed (about 4-5 medium potatoes). Russets give the best creamy texture!
• Yellow Onion: 1 medium, diced. It adds depth and sweetness.
• Celery: 2 stalks, diced. Aromatic essential!
• Garlic: 2 cloves, minced. Because everything’s better with garlic.
• Chicken Broth: 6 cups. You can use vegetable broth for a vegetarian version.
• Heavy Cream: 1 cup. This is where the “dreamy” comes in!
• Butter: 4 tablespoons (1/2 stick). For sautéing and richness.
• All-Purpose Flour: 2 tablespoons. For thickening the soup slightly.
• Salt and Black Pepper: To taste. Don’t be shy!

For the Garnish (Optional, but Highly Recommended!):

• Shredded Cheddar Cheese: For cheesy goodness.
• Cooked Bacon: Crispy and crumbled. Need I say more?
• Sour Cream: A dollop of tangy coolness.
• Chopped Green Onions: For a fresh, vibrant finish.
• Hot Sauce: A dash of heat, if you like!

Step-by-Step to Potato Soup Paradise

Let’s get cooking! Don’t be intimidated, I’ll guide you through every step. This is easier than you think!

Sautéing the Aromatics:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This is building the flavor base!
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Creating the Soup Base:

1. Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. This creates a roux that will help thicken the soup. Make sure the flour is fully incorporated!
2. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These browned bits are pure flavor gold!
3. Add the cubed potatoes to the pot.
4. Bring the soup to a boil, then reduce the heat to a simmer.
5. Cover the pot and simmer for 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork.

Blending for Dreamy Creaminess:

1. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. If using a regular blender, work in batches and vent the lid to prevent pressure buildup! This is crucial for safety!
2. If you prefer a slightly chunkier soup, blend only part of the soup and leave some potato chunks. It’s all about your preference!
3. Return the blended soup to the pot.

Finishing Touches:

1. Stir in the heavy cream and heat gently over low heat until warmed through. Do not boil! Boiling can cause the cream to curdle.
2. Season with salt and black pepper to taste. Remember to start with a little and add more as needed.
3. If the soup is too thick, add a little more chicken broth to reach your desired consistency.

Serving and Garnishing:

1. Ladle the Creamy Dreamy Potato Soup into bowls.
2. Garnish with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and chopped green onions. Get creative! This is your canvas!
3. Serve immediately and enjoy every single spoonful!

Pro-Tips for Potato Soup Perfection

Want to take your potato soup game to the next level? Here are a few secrets I’ve learned over the years:

• Potato Power: Russet potatoes are my go-to for creamy soup, but Yukon Gold potatoes also work well. They have a naturally buttery flavor!
• Broth is Key: Use a high-quality chicken broth for the best flavor. Homemade is even better, if you have it!
• Don’t Overcook: Overcooked potatoes can become gummy. Cook them until they’re just fork-tender.
• Blending Brilliance: If you don’t have a blender, you can use a potato masher to create a chunkier soup.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick!
• Make it Ahead: Potato soup can be made ahead of time and reheated. The flavors actually meld together even more!
• Freezing: While technically you can freeze potato soup, the texture of the potatoes and cream can change upon thawing. For best results, omit the cream when freezing and add it when reheating.

Variations to Make it Your Own!

This recipe is a fantastic base, but feel free to get creative and customize it to your liking!

• Cheesy Potato Soup: For extra cheesy goodness, stir in a cup of shredded cheddar cheese before serving. You could also consider trying this CHEESY POTATO SOUP for something similar but with a few extra tricks.
• Loaded Baked Potato Soup: Add cooked bacon, sour cream, and chives for a loaded baked potato flavor. In fact, if you’re craving that baked potato flavor, consider making LOADED BAKED POTATO SOUP! directly, it’s a winner.
• Creamy Cheddar Potato Soup: Use cheddar cheese instead of regular cheese for a sharper flavor. If you want more details, check out CREAMY CHEDDAR POTATO SOUP!
• Vegetarian Potato Soup: Use vegetable broth instead of chicken broth.
• Add Veggies: Add other vegetables like carrots, corn, or peas for added nutrition and flavor.
• Spicy Chorizo Potato Soup: Adding chorizo will add an unexpected spice and heartiness.

Pairing Suggestions for a Complete Meal

Potato soup is delicious on its own, but it’s even better when paired with the right accompaniments:

• Grilled Cheese Sandwich: A classic pairing!
• Crusty Bread: Perfect for dipping into the creamy soup.
• Side Salad: A light and refreshing counterpoint to the rich soup.
• Garlic Bread: Another bread option that complements the soup beautifully.
• Roasted Vegetables: A healthy and flavorful side dish.

Why This Recipe is the “Best Ever”

I know, I know, it’s a bold claim! But honestly, what sets this Creamy Dreamy Potato Soup apart is the combination of simple ingredients, careful technique, and a whole lot of love. The sautéed aromatics build a deep, complex flavor, and the heavy cream adds an unparalleled richness. Plus, it’s so customizable! You can easily adapt it to your own preferences and dietary needs. And the garnish? That’s where the magic happens, transforming a simple soup into a truly special and memorable dish. If you want something different you could even try something like CREAMIEST CROCKPOT POTATO SOUP or even CREAMY POTATO SOUP.

If you love mashed potatoes, you might even enjoy this CHEESY MASHED POTATO PERFECTION!

So there you have it, friend! My tried-and-true recipe for Creamy Dreamy Potato Soup – The Best Ever! I truly believe this will become a staple in your kitchen. Now go forth, gather your ingredients, and create a soup that will warm your heart and soul. And don’t forget to share your creations with me! I can’t wait to hear how it turns out for you!

Best Ever Creamy Potato Soup

Amelia Chen-Morrison

This creamy potato soup recipe is the ultimate comfort food, perfect for warming you up on a chilly day. With a rich and flavorful base of sautéed aromatics and a touch of heavy cream, this soup is surprisingly easy to make and incredibly satisfying. Garnish with your favorite toppings for a truly special and memorable dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Blender or immersion blender
• Ladle

Ingredients

  

• 2 lbs Russet potatoes, peeled and cubed
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 6 cups Chicken broth
• 1 cup Heavy cream
• 4 tablespoons Butter
• 2 tablespoons All-purpose flour
• Salt to taste
• Black pepper to taste
• Shredded cheddar cheese, for garnish
• Cooked bacon, crumbled, for garnish
• Sour cream, for garnish
• Chopped green onions, for garnish
• Hot sauce, for garnish optional

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion and celery and cook until softened, about 5-7 minutes, stirring occasionally.
• Add the minced garlic and cook for another minute, until fragrant.
• Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly.
• Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
• Add the cubed potatoes to the pot.
• Bring the soup to a boil, then reduce the heat to a simmer.
• Cover the pot and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
• Return the blended soup to the pot.
• Stir in the heavy cream and heat gently over low heat until warmed through. Do not boil.
• Season with salt and black pepper to taste.
• Ladle the potato soup into bowls.
• Garnish with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and chopped green onions.
• Serve immediately and enjoy.

Notes

For a richer flavor, use a high-quality chicken broth or homemade broth. Russet potatoes provide the best creamy texture, but Yukon Gold potatoes can also be used. To prevent the cream from curdling, do not boil the soup after adding the heavy cream. Potato soup can be made ahead of time and reheated. For best results when freezing, omit the cream and add it when reheating. Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.