6 medium potatoes, peeled and diced – Russet or Yukon Gold work best for their creamy texture.
1 medium onion, finely chopped – Adds sweetness and depth to the soup.
2 celery stalks, diced – Provides a subtle crunch and flavor.
2 garlic cloves, minced – Enhances the savory notes.
4 cups chicken or vegetable broth – The flavorful base of the soup.
1 cup whole milk – For a creamy texture.
1 cup heavy cream – Adds richness to the soup.
2 tablespoons all-purpose flour – Helps thicken the soup.
4 tablespoons unsalted butter – For sautéing and added flavor.
Salt and freshly ground black pepper, to taste
Optional Toppings:
Shredded cheddar cheese
Cooked and crumbled bacon
Chopped green onions or chives
Sour cream
How to Make the Best Homemade Potato Soup
Step 1: Sauté the Vegetables
In a large pot, melt the butter over medium heat.
Add the onion and celery, cooking until softened, about 5 minutes.
Stir in the garlic and cook for another minute until fragrant.
Step 2: Cook the Potatoes
Add the diced potatoes and broth to the pot.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.
Step 3: Thicken the Soup
In a small bowl, whisk the flour with a few tablespoons of the hot broth to make a smooth slurry. Stir it into the pot.
Add the milk and heavy cream, stirring well to combine.
Step 4: Blend for Creaminess (Optional)
Use an immersion blender to blend some of the soup for a creamy consistency, leaving some chunks of potato for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Step 5: Season and Simmer
Season the soup with salt and black pepper to taste.
Simmer for 5–10 more minutes to allow the flavors to meld.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes, like cheddar cheese, bacon, green onions, or sour cream.
