Creamy Potato Soup

Total Time

Prep: 40 min. Cook: 20 min.


10 servings (2-3/4 quarts)

Updated: Sep. 14, 2023
This creamy potato soup is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington
Creamy Potato Soup Recipe photo by Taste of Home


  • 7 medium potatoes, peeled and cubed
  • 2 celery ribs, diced
  • 1 medium onion, chopped
  • 1 quart water
  • 4 teaspoons chicken bouillon granules
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 quart whole milk
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Optional: Minced fresh parsley, chopped cooked bacon, shredded cheddar cheese


  1. In a large saucepan, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 20-25 minutes.
  2. In a Dutch oven, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add potato mixture (with cooking liquid) to saucepan. Stir in salt and pepper. Mash lightly until soup reaches desired consistency. If desired, garnish with parsley, bacon and cheese.
Creamy Potato Soup Tips

How else can you mash the potatoes?

Instead of mashing the potatoes by hand with a potato masher, you can always use an immersion blender or blend the soup in batches in your standard kitchen blender. Blenders can over-process potatoes, so take care not to over-blend too much. It's nice to still have some texture! Whether it's in soup or on their own, here are some other great ways to mash potatoes.

What toppings can you put on creamy potato soup?

This potato soup lends itself to all kinds of fun toppings. Think about what you like on a baked potato: Chopped or crumbled cooked bacon; thinly sliced green onions; and melty shredded cheddar cheese. As suggested, minced parsley is also nice for some green color and a bit of freshness.

How should you store leftover creamy mashed potato soup?

Kept in a lidded container in the refrigerator, this soup should last for up to 3 days. To reheat, warm gently in the microwave, or heat low and slow in a saucepan on the stove top. Should you freeze potato soup? Like other soups that contain dairy and potatoes, this soup doesn't freeze well, so it's best to make a fresh batch when you want to serve it.

Mark Neufang, Taste of Home Culinary Assistant 

Nutrition Facts

1 cup: 207 calories, 8g fat (5g saturated fat), 22mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 6g protein.

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