This easy Potato Soup recipe is a classic! It’s creamy, filling, and the perfect dinner for a chilly day.
Looking for a classic potato soup recipe, just like mom used to make? This is the one! It’s hearty, delicious, and a cinch to make.
There are a lot of fancy soups in this world, but potato soup is proof that sometimes simple is best. Even before you make this recipe, I bet you know exactly what it’s going to taste like! It’s one of those recipes that is comforting and familiar, like putting on your favorite warm cozy sweater again when the seasons change.
Potato soup is definitely cozy like that!
Of course, if you’re into over-the-top soups with lots of mix-ins, potato soup has you covered there, too. Keep reading and I’ll share some ideas for toppings and add-ins.
Easy Potato Soup Recipe
The potatoes are the star in this recipe, but onions and celery both play important supporting roles! One of the other key ingredients in potato soup is white pepper. This might surprise you, mainly because you can’t see it, so you probably didn’t even know it was there! But if you were to taste potato soup with and without white pepper, it’s definitely an a-ha moment. It’s the white pepper that gives potato soup that nice warmth, without veering too far into spicy territory.
- Potatoes – Waxy white potatoes are best, but Yukon gold and red potatoes work too.
- Chicken bouillon cubes
- Onion – A yellow or white onion works!
- White pepper
- Black pepper
- 2% milk
- Bouillon cubes – Use vegetable bouillon cubes to make this recipe vegetarian.
- Onion – You can swap in a shallot for a little more flavor.
How to Make Potato Soup
1. Cook the Vegetables
Place the potatoes, celery, onion, bouillon cubes, and water in a stockpot and bring to a boil. Reduce heat to medium and cook for 10 to 15 minutes, or until the potatoes are tender. Add the white and black pepper, then season to taste with salt.
2. Make a Roux
Melt the butter in a second saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, until the mixture is thick and the flour is golden brown. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue to cook, stirring constantly, on medium-low heat until the mixture is thick.
3. Finish the Soup
Pour the roux into the stockpot and stir, then serve. Top with shredded cheese, if desired.
Hint: If you want a thicker liquid for the soup, you can puree some of the soup in a blender, then stir it back into the stockpot.
- Loaded Potato Soup – Add sliced green onions or chives, crumbled bacon, and shredded cheddar cheese.
- Potato Leek Soup – Substitute the celery and onions with the white parts of two leeks, thinly sliced.
- Potato and Ham Soup – Add chunks of cooked diced ham at the same time that you add the roux.
Should I peel potatoes for potato soup?
It’s up to you! For classic, old-fashioned soup, you’ll want to peel the potatoes, but if you want a more rustic feel (and more fiber!), you can keep the skin on.
Why is my potato soup grainy?
If your soup has a mealy, grainy texture, it’s probably because you used Russets. That texture makes Russets a great choice for baking because they cook up nice and fluffy, but it translates to a grainy mouthfeel in soup.
When you’re making the roux, make sure the butter and flour mixture is golden brown before you start pouring in the milk. This keeps your soup from having a raw flour taste.
If you’re looking for more…try these recipes next!
- Hamburger Soup
- Taco Soup
- Butternut Squash Soup
- Olive Garden Zuppa Toscana Copycat
- Potatoes Au Gratin
- Mashed Potatoes
- 4 cups potatoes – peeled and cubed
- 5 cups water
- 3 chicken bouillon cubes
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 teaspoon each white pepper black, pepper and salt
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
- Combine the potatoes, celery, onion, bouillon cubes and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in white and black pepper & salt to taste.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, whisking out any lumps. Continue stirring over medium-low heat until thick.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Top with shredded cheddar cheese, bacon and green onions if desired.