20 Creamy Potato Soup Recipes Deliciously Comforting

Picture this: a chilly evening, a cozy blanket, and a steaming bowl of creamy potato soup that warms you from the inside out. Whether you’re craving a quick weeknight dinner or a hearty seasonal favorite, our roundup of 20 deliciously comforting potato soup recipes has got you covered. Dive in and discover your next go-to comfort dish that’ll have everyone asking for seconds!

Classic Creamy Potato Soup

Ah, there’s nothing quite like the comfort of a warm bowl of creamy potato soup on a chilly evening. I remember my grandmother stirring a pot of this golden goodness, the aroma filling the kitchen, promising a meal that was both simple and utterly satisfying. Today, I’m sharing my take on this classic, with a few professional twists to elevate it from humble to heavenly.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons chives, finely chopped for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the diced Yukon Gold potatoes to the pot, stirring to coat them in the butter, onion, and garlic mixture.
5. Pour in the chicken stock, ensuring the potatoes are fully submerged. Bring to a boil, then reduce heat to a simmer, cooking uncovered for 20 minutes, or until the potatoes are fork-tender.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
7. Stir in the heavy cream, sea salt, black pepper, and nutmeg, heating the soup gently over low heat for 5 minutes, avoiding a boil to prevent curdling.
8. Ladle the soup into bowls, garnishing each with a sprinkle of finely chopped chives.

Velvety smooth with a rich, comforting depth, this soup is a canvas for creativity. Serve it with a drizzle of truffle oil for an elegant touch or crispy bacon bits for a hearty crunch. The nutmeg adds a whisper of warmth, making each spoonful a cozy embrace.

Loaded Baked Potato Soup

Nothing warms the soul quite like a bowl of creamy, hearty loaded baked potato soup. It’s the kind of dish that brings back memories of chilly evenings spent around the dinner table, and today, I’m sharing my go-to recipe that’s sure to become a staple in your home as well.

Ingredients

• 4 large russet potatoes, peeled and diced into 1/2-inch cubes
• 6 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup sour cream
• 2 tbsp chives, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot.
2. Add the diced onion to the pot with the reserved bacon fat. Sauté until translucent, about 5 minutes, then add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.
5. Add the diced potatoes to the pot. Simmer uncovered until the potatoes are tender, about 15 minutes, stirring occasionally to prevent sticking.
6. Reduce the heat to low. Stir in the heavy cream, butter, cheddar cheese, and sour cream until fully incorporated and the cheese is melted. Season with salt and pepper.
7. Ladle the soup into bowls. Garnish with the reserved crispy bacon, additional grated cheddar, sour cream, and chopped chives.

This loaded baked potato soup is luxuriously creamy with a perfect balance of smoky bacon and sharp cheddar. For an extra touch, serve it in hollowed-out bread bowls to make the meal even more indulgent.

Cheesy Potato and Bacon Soup

Back when I first stumbled upon this recipe, it was a chilly evening that begged for something hearty and comforting. Now, it’s my go-to dish when the weather turns or when I need a little extra warmth in my life. The combination of creamy potatoes, crispy bacon, and melted cheese is simply irresistible.

Ingredients

• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• Fresh chives, finely chopped for garnish

Instructions

1. In a large Dutch oven over medium heat, render the diced bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the pot.
2. Add the unsalted butter to the bacon fat, followed by the finely chopped onion. Sauté until translucent, about 5 minutes, then add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to create a roux, about 1 minute.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
5. Reduce the heat to low and stir in the heavy cream and smoked paprika. Season with salt and freshly ground black pepper to taste.
6. Slowly add the freshly grated sharp cheddar cheese, stirring until fully melted and the soup is smooth.
7. Ladle the soup into bowls, garnishing with the reserved crispy bacon and fresh chives.

Nothing beats the velvety texture of this soup, with the smoky bacon and sharp cheddar creating a depth of flavor that’s both rich and comforting. Serve it with a side of crusty bread for dipping, or top with extra cheese and broil for a bubbly, golden finish.

Vegan Potato Leek Soup

Perfect for those chilly evenings when you’re craving something comforting yet light, this Vegan Potato Leek Soup has become my go-to. I remember first stumbling upon this recipe during a visit to a friend’s farm, where the leeks were so fresh they practically jumped into the soup pot themselves.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 large leeks, white and light green parts only, thinly sliced
• 4 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups vegetable broth, low-sodium
• 1 cup unsweetened almond milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 tablespoons fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Incorporate the diced potatoes, stirring to coat them with the leek mixture, then pour in the vegetable broth and almond milk.
4. Add the sea salt, black pepper, bay leaf, and thyme leaves, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
6. Remove the bay leaf, then use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup.
7. Adjust seasoning if necessary, then serve hot. Tip: For an extra touch of elegance, garnish with a drizzle of olive oil and a sprinkle of fresh thyme.

Zesty and velvety, this soup’s creamy texture and delicate flavor profile make it a versatile dish. Try serving it with a side of crusty artisan bread or a crisp green salad for a complete meal.

Spicy Southwest Potato Soup

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something that would warm the soul without weighing it down. That’s when I decided to whip up a batch of this Spicy Southwest Potato Soup, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 4 cups low-sodium vegetable broth
• 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, smoked paprika, and chipotle powder, cooking for 1 minute until fragrant.
4. Pour in the low-sodium vegetable broth, scraping the bottom of the pot to release any browned bits, a technique known as deglazing.
5. Add the diced Yukon Gold potatoes, ensuring they are fully submerged in the broth. Bring to a boil, then reduce heat to a simmer, covering the pot.
6. Simmer for 20 minutes, or until the potatoes are fork-tender.
7. Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup.
8. Stir in the heavy cream and chopped fresh cilantro, heating through for another 2 minutes. Season with salt as needed.

With its velvety texture and a kick of heat that lingers just long enough, this soup is a bowl of comfort that’s anything but ordinary. Serve it with a dollop of sour cream and a sprinkle of extra cilantro for a presentation that’s as stunning as the flavors are deep.

Slow Cooker Potato Soup

There’s something incredibly comforting about a bowl of slow cooker potato soup, especially on a chilly evening. I remember the first time I made this dish; it was a hit with my family, and now it’s a staple in our home during the cooler months.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup fresh chives, finely chopped
• 1 cup sharp cheddar cheese, grated

Instructions

1. In a slow cooker, combine the diced potatoes, onion, garlic, and chicken stock. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are fork-tender.
2. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
3. Gradually whisk the heavy cream into the roux, ensuring no lumps remain, then stir this mixture into the slow cooker.
4. Add the salt, pepper, and smoked paprika, stirring to combine. Cover and cook for an additional 30 minutes on HIGH, allowing the soup to thicken.
5. Stir in the grated cheddar cheese until melted and smooth. Taste and adjust seasoning if necessary.
6. Ladle the soup into bowls and garnish with fresh chives before serving.

You’ll love the creamy texture and the rich, smoky flavor of this soup. For an extra touch, serve it with a side of crusty bread or top with crispy bacon bits.

Roasted Garlic Potato Soup

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something warm, comforting, and utterly satisfying. That’s when I decided to whip up a batch of my all-time favorite Roasted Garlic Potato Soup, a dish that never fails to wrap me in a cozy embrace with its rich flavors and creamy texture.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 whole head of garlic, roasted
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. In a large pot, melt butter over medium heat. Add diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Squeeze the roasted garlic cloves into the pot, mashing them slightly with the back of a spoon to release their flavor.
4. Add the diced potatoes and thyme, stirring to coat with the butter and onion mixture.
5. Pour in the chicken stock, bringing the mixture to a boil. Reduce heat to a simmer, cooking until potatoes are tender, about 20 minutes.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, pass the soup through a fine-mesh sieve.
7. Stir in the heavy cream, warming through. Season with salt and pepper to taste.

Velvety smooth with a deep, roasted garlic flavor that’s both bold and comforting, this soup is a testament to the magic of simple ingredients transformed. Serve it with a drizzle of truffle oil or a sprinkle of crispy bacon for an extra layer of indulgence.

Broccoli Cheddar Potato Soup

Nothing warms the soul quite like a creamy, hearty bowl of soup, especially when it’s a chilly evening like tonight. I remember the first time I whipped up this Broccoli Cheddar Potato Soup; it was a hit with my family, and I’ve been tweaking the recipe ever since to get it just right.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 2 cups heavy cream
• 3 cups broccoli florets, cut into small pieces
• 2 cups sharp cheddar cheese, grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam slightly.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the diced russet potatoes and chicken stock to the pot. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
5. Using a potato masher, lightly mash the potatoes in the pot to thicken the soup slightly, leaving some chunks for texture.
6. Pour in the heavy cream and add the broccoli florets. Simmer for another 5 minutes, or until the broccoli is tender but still bright green.
7. Remove the pot from heat and gradually stir in the grated sharp cheddar cheese until fully melted and incorporated.
8. Season the soup with kosher salt, freshly ground black pepper, and freshly grated nutmeg. Stir well to combine.

Best enjoyed when the cheese is perfectly melted into the creamy base, with the broccoli adding a fresh crunch. For an extra touch, serve with a sprinkle of extra cheddar on top and a side of crusty bread for dipping.

Rustic Herb Potato Soup

Just last week, as the first hints of autumn began to whisper through the trees, I found myself craving something warm, comforting, and utterly simple. That’s when this Rustic Herb Potato Soup came to life in my kitchen, a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the cubed Yukon Gold potatoes to the pot, followed by the chicken stock. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, or until the potatoes are fork-tender.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream, fresh thyme leaves, and chopped rosemary. Season with salt and freshly ground black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld.
7. Ladle the soup into bowls. The creamy texture and the aromatic blend of herbs make this soup a comforting delight. Serve with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Lusciously creamy with a hint of earthiness from the fresh herbs, this soup is a testament to the beauty of simplicity. Try garnishing with crispy pancetta or a dollop of crème fraîche for an indulgent twist.

Smoky Paprika Potato Soup

After a chilly evening walk through the farmers’ market, I found myself craving something warm and comforting, yet with a bit of a kick. That’s when I decided to whip up this Smoky Paprika Potato Soup, a dish that’s as hearty as it is flavorful, perfect for those late summer evenings when the air starts to carry a hint of autumn.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1.5 pounds Yukon Gold potatoes, peeled and cubed
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking until fragrant, about 1 minute. Tip: Toasting the paprika briefly unlocks its full flavor.
4. Add the cubed potatoes and chicken stock, bringing the mixture to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: For a chunkier texture, blend only half the soup.
6. Stir in the heavy cream, sea salt, and black pepper, heating through for about 2 minutes. Adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with fresh chives. Tip: A dollop of sour cream or crumbled bacon adds a delightful contrast.

Kindly note, this soup boasts a velvety texture with a deep, smoky flavor that’s beautifully balanced by the creaminess of the potatoes. Serve it alongside a crusty baguette for dipping, or top with crispy fried shallots for an extra crunch.

Thai Coconut Curry Potato Soup

Mmm, there’s something about the creamy, aromatic blend of Thai coconut curry that just feels like a hug in a bowl, especially on those days when you’re craving something comforting yet exotic. I remember first trying this soup at a tiny street food stall in Bangkok, and ever since, it’s been my go-to for a quick, flavorful meal that never fails to impress.

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 pound Yukon Gold potatoes, peeled and cubed into 1-inch pieces
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon coconut sugar
• 1/4 cup cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the Thai red curry paste, ensuring the onions are well coated, and cook for 2 minutes to deepen the flavors.
5. Pour in the coconut milk and vegetable broth, stirring to combine, then bring the mixture to a gentle simmer.
6. Add the cubed potatoes to the pot, ensuring they are submerged in the liquid, and simmer uncovered for 15-20 minutes, or until the potatoes are fork-tender.
7. Season the soup with fish sauce, lime juice, and coconut sugar, adjusting the flavors to balance the sweetness, saltiness, and acidity.
8. Garnish with chopped cilantro before serving.

Ladling this soup into bowls, the creamy coconut broth clings to the tender potatoes, offering a perfect bite every time. The vibrant flavors of the curry paste and fresh lime juice make this dish a standout, especially when served with a side of steamed jasmine rice for soaking up every last drop.

French Onion Potato Soup

Every time I think about comfort food, my mind instantly goes to the rich, caramelized flavors of French onion soup. But when I stumbled upon the idea of combining those deep, savory notes with the creamy texture of potato soup, I knew I had to give it a try. This French Onion Potato Soup is my new go-to for chilly evenings, blending the best of both worlds into one hearty bowl.

Ingredients

• 2 tablespoons clarified butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1/2 cup dry white wine
• 4 cups russet potatoes, peeled and diced
• 4 cups beef stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups Gruyère cheese, grated
• 4 slices baguette, toasted

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until shimmering.
2. Add the thinly sliced onions and sugar, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized.
3. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and cook until the wine has nearly evaporated.
4. Add the diced potatoes and beef stock, bringing the mixture to a boil. Reduce heat to a simmer and cook for 20 minutes, or until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream, thyme, and black pepper.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette and a generous sprinkle of Gruyère cheese.
7. Place the bowls under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.

Bringing together the silky texture of the potato soup with the umami richness of French onion, this dish is a masterpiece of comfort. Serve it with a crisp green salad for a light contrast, or enjoy it as is for the ultimate cozy meal.

Chicken and Potato Chowder

Warm summer nights like these are made for comfort food, and I’m obsessed with my latest creation – a creamy Chicken and Potato Chowder that’s been a game-changer in our household. It’s a recipe born out of necessity, as I was rummaging through the pantry one evening, looking for ways to use up leftover chicken and vegetables.

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 tablespoons unsalted butter (I prefer cultured butter for a richer flavor)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups diced Yukon gold potatoes
• 1 cup all-purpose flour
• 2 cups chicken broth (homemade or store-bought, low-sodium)
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Melt 1 tablespoon of butter in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from pot and set aside.
2. In the same pot, add the remaining 1 tablespoon of butter. Once melted, add the diced onion and cook until translucent, stirring occasionally, for about 8-10 minutes or until it reaches a deep golden brown. This step is crucial in developing the chowder’s rich flavor profile.
3. Add the minced garlic to the pot and cook for an additional minute, taking care not to burn the garlic. This will release its pungent aroma and contribute to the dish’s depth of flavor.
4. Next, add the diced potatoes, chicken broth, thyme, paprika, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
5. Using an immersion blender (or transferring the chowder to a blender in batches), puree the soup until smooth, leaving some chunky texture from the potatoes if desired. Alternatively, you can leave it unblended for a heartier, more rustic feel.
6. Add the heavy cream and cooked chicken back into the pot, stirring gently to combine. Cook over low heat for an additional 2-3 minutes or until the soup is heated through.

This Chicken and Potato Chowder is the ultimate comfort food – a warm hug in a bowl. The creamy texture coats your tongue, while the flavors of thyme and paprika add a subtle depth to each spoonful. I love serving it with a swirl of extra heavy cream and some crusty bread on the side for dipping.

Sweet Potato and Carrot Soup

Naturally, when the summer heat sets in, I find myself craving soups that are both nourishing and refreshing. Today, I’m excited to share with you one of my favorite recipes a sweet potato and carrot soup that’s not only delicious but also packed with vitamins and minerals.

Ingredients

• 2 large sweet potatoes, peeled and chopped into 1-inch cubes (about 4 cups)
• 4 medium carrots, peeled and chopped into 1-inch slices (about 2 cups)
• 2 tablespoons unsalted butter
• 1 onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 cup heavy cream or half-and-half (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until translucent, stirring occasionally, for about 5 minutes or until it reaches a golden brown color.
2. Add the minced garlic and saut for another minute, stirring constantly to prevent burning.
3. Add the chopped sweet potatoes and carrots, cooking for about 5-7 minutes or until they begin to soften. Be careful not to overcrowd the pan cook in batches if necessary.
4. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and let simmer for 20-25 minutes or until the sweet potatoes and carrots are tender when pierced with a fork.
5. Using an immersion blender or a regular blender, puree the soup until smooth. Be cautious when blending hot liquids!
6. If desired, stir in the heavy cream or half-and-half to add a creamy texture. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley for a pop of color and freshness.

This sweet potato and carrot soup is a game-changer on a hot summer day it’s light, comforting, and bursting with flavor. The sweetness from the carrots pairs perfectly with the nutty flavor of the sweet potatoes, creating a harmonious balance that will leave you wanting more. Serve it as a main course or a side dish, and don’t be afraid to get creative by adding other spices or herbs to give it an extra boost.

German Kartoffelsuppe

Basking in the warmth of a cozy summer evening, I find myself craving hearty, comforting dishes that evoke memories of my childhood. Tonight, I’m sharing with you one such recipe that never fails to hit the spot a classic German Kartoffelsuppe that’s as soothing as it is flavorful.

Ingredients

• 2 large onions, thinly sliced (about 4 cups)
• 3 cloves of garlic, minced (1 tablespoon)
• 2 pounds high-quality potatoes, peeled and diced (about 6 cups)
• 4 cups vegetable or chicken broth, warmed to a gentle simmer
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• Cream or crme frache (optional)

Instructions

1. In a large saucepan, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re softened and translucent about 15-18 minutes.
2. Add the minced garlic to the saucepan and cook for an additional minute, stirring constantly to prevent burning.
3. Add the diced potatoes to the saucepan and stir to combine with the onions and garlic. Cook for 2-3 minutes, allowing the potatoes to start breaking down slightly.

This German Kartoffelsuppe is a masterclass in comforting textures the silky smoothness of the potatoes, the subtle creaminess from the butter, and the satisfying thickness from the flour slurry. Serve it hot, garnished with a sprinkle of chopped fresh parsley or chives, for an effortlessly elegant finish.

Loaded Mashed Potato Soup

Every now and then, I crave something hearty and comforting that reminds me of my childhood. Growing up in a small town in the Midwest, I was surrounded by people who took their comfort food seriously. Today’s recipe is one such dish that never fails to transport me back to those cozy afternoons spent curled up with family and friends.

Ingredients

• 2 large potatoes, peeled and cubed (about 2 cups)
• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup all-purpose flour
• 2 cups chicken broth (homemade or store-bought)
• 1 cup milk (whole or a non-dairy alternative)
• 1 cup grated cheddar cheese (sharp or mild, whichever you prefer)
• Optional toppings: diced bacon, chopped scallions, sour cream

Instructions

1. Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes, stirring occasionally.
2. Add the minced garlic to the saucepan and saut for another minute, taking care not to burn it.
3. Next, add the cubed potatoes to the saucepan. Cook for about 10-12 minutes or until they begin to break down and release their starches, stirring occasionally.
4. In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and whisk together to create a roux, cooking for about 1 minute or until it’s lightly golden in color.
5. Slowly pour in the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5-7 minutes or until it thickens to your liking, stirring occasionally.
6. Pour the creamy sauce over the cooked potatoes and onion mixture. Stir well to combine, then reduce heat to low and let it simmer for another 5-10 minutes or until the soup has reached your desired consistency.
7. Add the grated cheddar cheese to the soup and stir until melted and smooth. Season with salt, black pepper, and paprika to taste.

The Loaded Mashed Potato Soup is now ready to be devoured! I love serving it in bowls topped with crispy bacon, chopped scallions, and a dollop of sour cream but feel free to get creative and add your favorite toppings. The texture should be smooth and creamy, with the potatoes breaking down slightly to create a comforting, familiar taste.

Potato Corn Chowder

Perfectly timed for a crisp summer evening, I’m excited to share with you my take on a comforting classic a rich and creamy Potato Corn Chowder. As an avid home cook, I’ve always been drawn to the simplicity of a well-balanced soup, and this one hits all the right notes. A warm, satisfying bowl of goodness that’s perfect for savoring after a long day.

Ingredients

• 2 large Russet potatoes, peeled and diced (1 cup)
• 1 cup frozen corn kernels
• 4 tablespoons unsalted butter
• 1 medium onion, diced (1/2 cup)
• 3 cloves garlic, minced (1 tablespoon)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups chicken broth (1800F)
• 1 cup heavy cream (240F)
• Crushed crackers or croutons for serving (optional)

Instructions

1. Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat (1750F). Add the diced onion and cook, stirring occasionally, until translucent about 8 minutes.
2. Add the minced garlic to the saucepan and cook for an additional minute, taking care not to burn. The aroma should be savory and slightly sweet.
3. Stir in the thyme and paprika, allowing the spices to bloom for a few seconds before adding the diced potatoes. Cook for 5 minutes, or until they begin to soften.
4. Add the frozen corn kernels and cook for an additional 2-3 minutes, stirring occasionally, until tender.
5. Pour in the chicken broth and bring the mixture to a gentle boil (1950F). Reduce heat to low and simmer for 15-20 minutes or until the potatoes are tender.
6. Using an immersion blender (or transferring the soup to a blender), puree the chowder until smooth. Be cautious not to over-blend, as this can lead to a thick, unappealing texture.
7. Stir in the heavy cream and cook for an additional 2-3 minutes or until heated through.
8. Taste and adjust seasoning as needed I find that a pinch of salt enhances the overall flavor without overpowering it. Serve warm, garnished with crushed crackers or croutons if desired.

This Potato Corn Chowder is a delightful blend of creamy richness and subtle sweetness, perfect for savoring on its own or served alongside a crisp green salad. The addition of a side of crusty bread is always a welcome accompaniment the crunchy texture provides a lovely contrast to the smooth chowder.

Bacon Ranch Potato Soup

Nights spent curled up with a warm bowl of comfort food are my favorite way to unwind after a long day in the kitchen. Just like today, I found myself craving something hearty and indulgent, but not too heavy enter this creamy Bacon Ranch Potato Soup that’s sure to become a staple in your household just like it has in mine!

Ingredients

• 4 cups diced Yukon Gold potatoes (about 2 large potatoes)
• 6 slices of thick-cut, smoked bacon, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp dried chives
• 1 tsp ranch seasoning (homemade or store-bought)
• Salt and pepper, to taste
• Chopped fresh chives or scallions, for garnish (optional)

Instructions

1. Carefully chop the diced bacon into smaller pieces using kitchen shears or a sharp knife to ensure even cooking.
2. In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of unsalted butter over medium heat (around 325F). Add the chopped bacon and cook until crispy and golden brown, stirring occasionally, about 8-10 minutes. Remove the cooked bacon with a slotted spoon and set aside.
3. In the same pot, add an additional 1 tablespoon of butter to melt over medium heat. Once melted, add the finely chopped onion and saut until translucent and slightly caramelized (around 5-7 minutes), stirring occasionally. Be patient, as this step is crucial for developing depth in the soup.
4. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning. The aroma should be incredible at this point!
5. In a separate pot or using an immersion blender, combine the diced potatoes, heavy cream, whole milk, ranch seasoning, salt, and pepper. Blend until smooth and creamy, taking care not to over-blend.
6. Return the Dutch oven or pot with the bacon mixture to medium heat (around 325F). Add the blended potato mixture and stir until well combined.
7. Pour in the additional 2 tablespoons of unsalted butter to enhance richness, then add the cooked bacon back into the pot. Stir gently to distribute evenly.
8. Reduce heat to low (around 275F) and let simmer for at least 20-25 minutes or until the potatoes are tender when pierced with a fork. Monitor the temperature closely to avoid scorching.
9. Finish by seasoning the soup with additional salt, pepper, and ranch seasoning as desired. Taste and adjust accordingly.
10. Ladle the Bacon Ranch Potato Soup into bowls, garnish with chopped fresh chives or scallions if desired, and enjoy the comforting, creamy goodness!

This rich, velvety soup will have you hooked from the first spoonful the combination of crispy bacon, tangy ranch seasoning, and perfectly cooked potatoes is absolute perfection. Serve alongside a side salad or some crusty bread for dipping to elevate your meal.

Rosemary Garlic Potato Soup

Aromatic scents wafting from the kitchen are one of my favorite summer memories. Growing up, my grandmother would often make a hearty potato soup to soothe our family after a long day outdoors. Recently, I experimented with infusing rosemary and garlic into her classic recipe, and the result is nothing short of magical. This Rosemary Garlic Potato Soup has become an instant comfort staple in my household.

Ingredients

• 2 large Russet potatoes, peeled and diced (about 2 1/4 pounds)
• 4 cloves garlic, minced (about 2 tablespoons)
• 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
• 2 tablespoons unsalted butter
• 1 medium onion, diced (about 1 cup)
• 4 cups chicken broth (homemade or store-bought, warmed to 180F)
• Salt and pepper, to taste
• Cream or half-and-half (optional), for serving

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
3. Add the diced potatoes, chopped rosemary, salt, and pepper. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
4. Pour in the warmed chicken broth and bring the mixture to a simmer. Reduce heat to low and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth. Alternatively, leave some chunky texture if you prefer.
6. Strain the soup through a fine-mesh sieve into a clean saucepan, discarding any solids. Return the soup to medium heat and simmer for an additional 2-3 minutes to thicken slightly.
7. Taste and adjust seasoning as needed. If desired, stir in cream or half-and-half to add richness and creaminess.

This Rosemary Garlic Potato Soup is a masterclass in comfort food: the aromatic rosemary and garlic meld with the tender potatoes and rich broth, creating a velvety texture that’s impossible to resist. Serve with a swirl of creamy topping or a sprinkle of chopped fresh herbs for added visual appeal.

Creamy Mushroom Potato Soup

Ridiculously, I’ve been craving a warm, comforting bowl of creamy goodness all week. As the weather starts to cool down in late summer, there’s nothing like a rich, velvety soup to hit the spot. And today, I’m sharing my latest obsession: a Creamy Mushroom Potato Soup recipe that’s become a staple in our household.

Ingredients

• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium onion, diced (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 8 ounces mixed mushrooms (such as cremini, shiitake, and button), sliced (about 2 cups)
• 2 large potatoes, peeled and diced (about 3 cups)
• 1 cup all-purpose flour
• 2 cups chicken broth (homemade or store-bought)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Stir in the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Remove from heat and set aside.
4. In a separate saucepan, combine the diced potatoes and chicken broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes or until the potatoes are tender when pierced with a fork.
5. Using an immersion blender (or transferring the mixture to a blender in batches), puree the potato-chicken broth mixture until smooth. Return the saucepan to medium heat.
6. Add the flour and whisk to combine, cooking for 1-2 minutes or until the mixture is lightly browned and has a nutty aroma.
7. Gradually pour in the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes or until it thickens slightly.
8. Stir in the cooked mushroom mixture, dried thyme, salt, and pepper. Taste and adjust seasoning as needed.
9. Serve hot, garnished with chopped fresh herbs (such as chives or parsley) if desired.

The resulting soup is silky smooth, packed with earthy mushroom flavor, and has just the right amount of creaminess to warm even the chilliest of souls. I love serving it alongside a swirl of crme frache or a sprinkle of grated cheese for an extra touch of indulgence.

Summary

Tucked away in this list of 20 Creamy Potato Soup Recipes are the ultimate comfort foods to warm your heart and belly. From classic potato soup to innovative twists, there’s something for every taste. Try them out, leave a comment with your favorite, and share on Pinterest your taste buds (and loved ones) will thank you!