Creamy Potato Soup Recipe photo by Taste of Home
Total Time
Prep: 40 min. Cook: 20 min.
This old-fashioned creamy potato soup recipe is hearty, starchy and satisfying. Each bite will warm you up from the inside out!

Updated: Jan. 06, 2024

Creamy potato soup is one of the best winter soups out there. While you can find plenty of comforting soup choices, the option to pile on all of your favorite baked potato toppings makes it our go-to. Blend the soup to your liking, whether you want a consistently creamy spoonful or you prefer to leave little potato nuggets for texture.

No matter how you like it, this creamy potato soup will make you feel snug as a bug in a rug.

Creamy Potato Soup Ingredients

  • Potatoes, peeled and cubed
  • Celery ribs, diced
  • Onion, chopped
  • Water
  • Chicken bouillon granules
  • Butter
  • All-purpose flour
  • Whole milk
  • Salt
  • Pepper
  • Optional: minced fresh parsley, chopped cooked bacon, shredded cheddar cheese


Step 1: Boil the veggies

In a large saucepan, combine the potatoes, celery, onion, water and bouillon and bring to a boil. Once it’s boiling, reduce the heat, and cover and simmer until the potatoes are tender, about 20 to 25 minutes.

Step 2: Start the roux and let it thicken

In a Dutch oven, melt the butter. Once it’s melted, stir in the flour until smooth. Gradually add the milk and bring to a boil. Cook and stir until thickened, one to two minutes.

Editor’s Tip: Check out our guide for how to make roux for more tips.

Step 3: Combine and mash

Carefully add the potato mixture (with the cooking liquid) to the saucepan with the roux. Stir in the salt and pepper.

Mash the potatoes in the soup lightly, until the soup reaches your desired consistency. You could continue until each bite is thick and creamy, or leave some bits of potato if you prefer a chunkier soup.

Garnish each bowl with parsley, bacon and cheese if you like.

How do you store leftover creamy potato soup?

Keep leftover creamy potato soup in an airtight container in the fridge for three to four days. Since our particular potato soup recipe has a quart of milk, you shouldn’t freeze it. We don’t recommend freezing soups with dairy, since they become slightly grainy after the cream or milk has been frozen and thawed.

Creamy Potato Soup Tips

two bowls of potato soup topped with baconTMB studio

How can you thicken potato soup?

We use a white roux to thicken this creamy potato soup recipe, a classic thickener for soups and sauces. When you make yours, don’t cook it for too long or it will lose its thickening power. You could also make a cornstarch slurry if you want the soup even thicker, but keep in mind that you’ll also be adding a corn flavor if you go that route.

Another way to thicken the soup is to simmer it, uncovered, for a while after adding the mashed potatoes. Just stir frequently so no potatoes burn on the bottom of the pot!

How do you keep potato soup from getting gummy?

Be sure to use the right type of potatoes. This will have the biggest impact on the consistency of your soup. Yukon Golds or russets will do the trick, since we recommend those varieties for mashed potatoes.

What other toppings can you put on this creamy potato soup?

All of your favorite baked potato toppings work splendidly on creamy potato soup. Bacon bits, green onions and shredded cheddar cheese are classic options, while a sprinkle of paprika and roasted broccoli or cauliflower are wonderful creative choices.

Creamy Potato Soup

Prep Time 40 min
Cook Time 20 min
Yield 10 servings (2-3/4 quarts)


  • 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.

Nutrition Facts

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

This 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
Recipe Creator