Best Creamy Potato Soup Recipe

by | May 29, 2022 | International Cuisines | 0 comments

On a cold and rainy day, there’s nothing like a warm and comforting bowl of potato soup to make the day a little brighter. This recipe comes from my grandmother, who used to make it for us when we would visit her on the weekends. I remember coming in from playing in the rain and being welcomed with this delicious dish. She would always make a few extra batches to give to our neighbors, who would always come back for more!

Making potato soup is a great way to use up leftover potatoes and vegetables. I like to add onions, carrots, and celery for some extra flavor and nutrition. I also use chicken broth to give the soup a rich and creamy texture. For a vegan version, you can substitute vegetable broth. To give the soup even more flavor, I like to add garlic, thyme, and parsley. The finishing touch is a dollop of sour cream and a sprinkle of chives.

This potato soup is so easy to make and is the perfect comfort food for any day. Serve it with a side of crusty bread and you have a meal that’s sure to please the whole family!

Tips and Variations:

  • For a vegan version, substitute vegetable broth for the chicken broth.
  • For a heartier soup, add cooked and diced chicken or sausage.
  • For a spicy soup, add a teaspoon of chili powder or a diced jalapeno.
  • For a creamy version, blend the soup with an immersion blender before adding the sour cream.
  • For a thicker soup, add a few tablespoons of flour when sautéing the vegetables.
A bowl of creamy potato soup garnished with parsley and served with a side of crusty bread.

Best Creamy Potato Soup Recipe

Warm up with this delicious, creamy potato soup recipe! #souprecipe #potatosoup #soupseason #creamysoup
Cook Time 25 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 6


  • Large pot, cutting board, knife, spoon, blender (optional)


  • 4 potatoes, peeled and diced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 2 tablespoons chopped parsley
  • 0.25 cup sour cream
  • null Salt and pepper to taste


  • In a large pot over medium heat, sauté the onion, carrots, celery, and garlic in a tablespoon of olive oil until the vegetables are soft, about 5 minutes.
  • Add the potatoes, thyme, and chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are cooked through.
  • Stir in the parsley and season with salt and pepper to taste.
  • Remove from heat and stir in the sour cream.
  • Serve with crusty bread, if desired.


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