Hey y’all! Today I’m super excited to share my favorite Creamy Potato Soup recipe that’s been in my family for generations.
Let me tell you, on those chilly evenings when my kids come home from soccer practice, nothing warms them up quite like this hearty bowl of comfort.
I’ve spent years perfecting this recipe, tweaking it here and there until I got it just right.
Why You’ll Love This Creamy Potato Soup
This isn’t just any ordinary potato soup – it’s like a warm hug in a bowl!
I remember the first time my grandmother taught me how to make it, and now my own children help me peel the potatoes.
The secret lies in using the right kind of potatoes and taking your time to let the flavors develop.
Trust me, your family will be begging for seconds!
Ingredients You’ll Need
Russet potatoes – 6 large ones, peeled and diced
Yellow onion – 1 large, finely chopped
Celery – 3 stalks, diced
Carrots – 2 medium, diced
Garlic – 4 cloves, minced
Chicken broth – 4 cups (homemade is best!)
Heavy cream – 1 cup
Butter – 1/2 cup
All-purpose flour – 1/3 cup
Salt – 2 teaspoons
Black pepper – 1/2 teaspoon
Fresh thyme – 2 sprigs
Bacon – 6 slices, cooked and crumbled
Optional Toppings
Shredded cheddar cheese
Sour cream
Green onions
Extra bacon bits
Step-by-Step Instructions
Prep Work
First things first, I always gather all my ingredients before starting – it’s a habit my mama taught me!
Wash and peel those potatoes, then cut them into even-sized chunks about 1-inch thick.
I’ve learned that uniform sizes help them cook evenly, which is super important for the perfect Creamy Potato Soup.
Making the Base
In my favorite Dutch oven (the blue one I got for Christmas!), I melt the butter over medium heat.
Add those diced onions, celery, and carrots – I call this my flavor foundation.
Cook them until the onions are translucent and your kitchen starts smelling amazing (about 5-7 minutes).
Throw in the minced garlic and cook for another minute – don’t let it burn, y’all!
Creating the Creamy Magic
Sprinkle the flour over your vegetables and stir constantly for about 2 minutes.
This is what’s gonna make our soup thick and creamy!
Slowly pour in that chicken broth while whisking – this prevents those pesky lumps.
Add your potato chunks and fresh thyme.
Bring everything to a boil, then reduce heat and let it simmer until those potatoes are tender (about 15-20 minutes).
The Final Touch
Once the potatoes are fork-tender, pour in that heavy cream.
I like to use my potato masher to break up some of the potatoes – this makes the soup extra creamy while leaving some chunks for texture.
Season with salt and pepper to taste.
Don’t forget to fish out those thyme sprigs!
Tips from My Kitchen to Yours
Never boil the soup after adding cream – it might curdle!
If the soup’s too thick, add more broth or cream until it’s just right.
For extra flavor, save some bacon grease and use it to cook your vegetables.
This soup tastes even better the next day, I promise!
Storage and Reheating
Store your Creamy Potato Soup in an airtight container in the fridge for up to 4 days.
When reheating, do it slowly over low heat, stirring occasionally.
You might need to add a splash of cream or milk to bring back that silky texture.
Why This Recipe Works
After years of making this Creamy Potato Soup, I’ve discovered that the key is layering flavors.
Starting with a proper veggie base, using quality potatoes, and not rushing the process makes all the difference.
My kids say it’s better than the potato soup at our local diner (which makes this mama proud!).
Remember, cooking is about love and patience – don’t rush it!
I hope your family enjoys this cozy bowl of comfort as much as mine does.
Drop me a comment below if you try this recipe – I’d love to hear how it turned out for you!
Happy cooking, y’all! 🥄