Classic creamy potato soup is so comforting and can be made in just one pot! It’s a quick and easy soup that’s creamy (without using heavy cream), cheesy, and full of flavor. You’ll absolutely love this potato soup!
Why you’ll love it
Comfort food – When I think of cozy comfort food, potato soup is at the top of my list along with creamy chicken noodle soup. There’s something about it that feels like a warm hug on a cold day.
Stovetop soup – Slow cookers and instant pots can be great, but not everyone has one. Not to mention, the stovetop method of cooking can often be faster. This stovetop potato soup will be ready to eat in less than an hour.
Creamy without using heavy cream – This creamy potato soup gets it’s creaminess from whole milk, the starch from the potatoes, and Greek yogurt. You’ll still have all the rich flavor, but with slightly healthier alternatives.
Cheesy potato soup – Mixing in a cup of cheddar cheese turns this classic into a cheesy potato soup. Potato soup can sometimes taste a little bland, but the sharp cheddar really elevates the flavor.
- Yukon gold potatoes – I highly recommend using Yukon gold potatoes because they have an amazing buttery flavor. However they can be substituted with russets or red potatoes.
- Onion, celery, and garlic – The veggies for the soup.
- Butter – Used to sauté veggies. You could use olive oil, but I prefer the richness of butter for this soup.
- Italian seasoning and smoked paprika – Typically not found in potato soup, but I love the subtle smoky flavor paired with the oregano, basil, and thyme that are found in Italian seasoning.
- Vegetable broth – Can be substituted with chicken broth if needed.
- Milk – I used 2% milk for the soup. For a slightly richer flavor try using whole milk.
- Greek yogurt – Plain Greek yogurt makes the soup extra creamy. Use 2% or whole milk Greek yogurt.
- Cheddar cheese – I recommend sharp cheddar cheese for the best flavor.
How to make potato soup
Melt the butter in a large pot. Add in the onion and celery and cook until soft, about 4-5 minutes. Add in the garlic, salt, pepper, smoked paprika, and Italian seasoning. Stir together and cook another minute.
Stir in the potatoes and then sprinkle in the flour. Stir until you can no longer see white streaks from the flour and then pour in the vegetable broth. Bring the soup to a boil.
Once the soup is boiling, lower the heat to medium-low and partially cover the pot with a lid. Let the soup simmer for 15-20 minutes, or until the potatoes are very soft.
Use a potato masher or immersion stick blender to mash the potatoes into your desired consistency. I use the immersion stick and get the soup fairly smooth, but with a little bit of chunkiness for texture.
Stir the milk, Greek yogurt, and cheese into the soup and taste for seasoning. Cook for several more minutes or until the soup is hot. Serve the potato soup topped with extra shredded cheddar and sliced scallions.
Shredded cheddar or gruyere cheese along with sliced scallions or chives are my go-to toppings for this creamy potato soup. Below are some other great options.
- Sour cream or plain Greek yogurt
- Cracked black pepper
- Cooked broccoli
- A dash of smoked paprika or for a spicy kick, cayenne pepper.
What to serve with potato soup
If you prefer to serve it with a source of protein, I recommend this apple cider chicken skillet or with roasted or grilled chicken or steak.
Storage and leftovers
The leftover potato soup will keep for 4-5 days in an airtight container in the refrigerator.
The soup can be reheated in the microwave or in a saucepan on the stovetop over medium heat. If the soup has gotten too thick, add a splash of milk or vegetable broth to loosen it up.
I don’t recommend freezing this potato soup because of the dairy in it. The texture will change and the soup will likely separate once it’s been defrosted.
More soup recipes
Did you make this potato soup? I’d love if you’d leave a recipe rating and review below.
- 2 tablespoons butter
- 1 cup diced white or yellow onion
- 2 stalks of celery, chopped
- 3 cloves of garlic, grated or minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 4 cups low sodium vegetable broth
- 2 cups 2% milk
- 1 1/2 pounds Yukon gold potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- Melt the butter in a large pot over medium-high heat. Add in the onion and celery and cook until soft, about 4-5 minutes. Season with salt and pepper. Add in the garlic, smoked paprika, and Italian seasoning and stir together. Cook for another minute or until the garlic is fragrant.
- Add the potatoes to the pot and sprinkle in the flour. Stir until you can no longer see and white flour streaks. Pour in the vegetable broth. Bring the soup to a boil, cover it partially with a lid and then lower the heat and let the soup simmer for about 20 minutes or until the potatoes are very soft.
- Use a potato masher or immersion stick blender to mash the potatoes until the soup is your desired consistency. Stir in the milk, Greek yogurt, and cheese. Cook for several more minutes or until the soup is hot. Serve the soup topped with cheese, scallions, or your preferred toppings.
Amount Per Serving: Calories: 379Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 391mgCarbohydrates: 48gFiber: 5gSugar: 11gProtein: 16g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.