Creamy Potato Soup Recipe Overview

• Recipe: Homemade Creamy Potato Soup
• Recipe Type: Soup / Main Course
• Cooking Method: Stovetop
• Main Ingredient: 6 medium potatoes
• Liquid Base: 4 cups chicken stock, 1 cup milk and 1 cup double cream
• Thickener: 2 tablespoons plain flour, plus mashed potatoes
• Onion Cooking: 4–5 minutes
• Garlic Cooking: 1 minute
• Flour Cooking: 1 minute
• Potato Simmering: 15–20 minutes
• Final Creamy Simmer: 3–5 minutes
• Optional Toppings: Cheddar, cooked bacon and spring onions
• Servings: Not specified

The stated cooking stages add up to approximately 24–32 minutes, but that doesn’t include preparing the ingredients or the time needed to bring the soup to a boil.

Why You’ll Love This Homemade Creamy Potato Soup

• Simple ingredients: Made with potatoes, onion, garlic, stock, milk and cream.
• Rich and comforting: Butter and double cream create a wonderfully creamy broth.
• Easy stovetop method: Everything comes together in one large saucepan.
• Customisable texture: Mash some potatoes for a thicker soup while keeping plenty of soft chunks.
• Optional cheesy finish: Add grated cheddar for extra richness.
• Delicious garnishes: Cooked bacon and spring onions add flavour and texture.
• Family-friendly: Mild, familiar flavours suit a comforting lunch or dinner.
• Great with bread: Perfect for dipping crusty bread or warm rolls.

Homemade Creamy Potato Soup Ingredients

You’ll need the following ingredients from the original recipe:

• 6 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (chicken stock)
• 1 cup milk
• 1 cup heavy cream (double cream)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour (plain flour)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese, optional
• Cooked bacon and green onions (spring onions), for optional garnish

Ingredient note: The original recipe doesn’t specify potato variety, the type of milk, quantities for the bacon or spring onion garnishes, or how many servings the soup makes.

Ingredient Notes and Why Each One Matters

Potatoes

The recipe uses six medium potatoes, peeled and diced.

Potatoes form the heart of the soup, providing both flavour and natural thickness.

As they cook in the chicken stock, they become tender enough to mash, helping create a satisfying texture without needing to purée the entire soup.

Onion

One small chopped onion adds a gentle savoury sweetness.

Cooking it in butter before adding the liquid develops a better flavour than adding it raw directly to the stock.

Garlic

Two minced garlic cloves add warmth and depth.

The original recipe cooks the garlic for one minute after the onion has softened.

Chicken Stock

Four cups of chicken stock make up most of the soup’s liquid base.

Stock adds savoury flavour while the potatoes simmer.

If using a particularly salty stock, remember that the recipe also includes a measured teaspoon of salt.

Milk

One cup of milk helps create a smooth, creamy broth without making it entirely cream-based.

The source doesn’t specify whole, semi-skimmed or skimmed milk.

Heavy Cream

The recipe uses one cup of heavy cream.

For UK readers, double cream is a practical equivalent.

It adds richness and gives the finished soup a soft, velvety consistency.

Butter

Three tablespoons of butter create a flavourful starting point for cooking the onion and garlic.

The butter also combines with the flour to help thicken the broth.

Plain Flour

Two tablespoons of plain flour provide additional body.

Cooking the flour briefly in the buttery onion mixture helps remove its raw flour taste before the stock is added.

Salt and Black Pepper

One teaspoon of salt and half a teaspoon of black pepper season the soup.

Taste the finished broth before adding any additional seasoning, especially if using salted chicken stock or cheddar.

Cheddar Cheese

One cup of grated cheddar is an optional addition.

It melts into the hot soup and creates a richer, cheesy finish.

Cooked Bacon

Crispy cooked bacon is an optional garnish that adds a savoury crunch.

Spring Onions

Thinly sliced spring onions add a fresh, lightly sharp contrast to the creamy potatoes.

Equipment You’ll Need

• Large saucepan or soup pot
• Sharp knife
• Chopping board
• Wooden spoon or heatproof spatula
• Whisk
• Potato masher
• Measuring cups and spoons
• Ladle
• Cheese grater, if using cheddar
• Serving bowls

A sturdy potato masher is especially useful because the original recipe thickens the soup by mashing some of the cooked potatoes directly in the pot.

How to Make Creamy Potato Soup

This straightforward stovetop method creates a creamy soup with tender potato pieces and plenty of homemade flavour.

1. Step 1: Soften the Onion

   Place a large saucepan over medium heat.

   Add 3 tablespoons butter and allow it to melt.

   Add the small chopped onion.

   Cook for approximately 4–5 minutes, stirring occasionally, until softened.

2. Step 2: Add the Garlic

   Stir in the two minced garlic cloves.

   Cook for another 1 minute, until fragrant.

   Avoid browning the garlic too much, as it can turn bitter.

3. Step 3: Add the Flour

   Sprinkle 2 tablespoons plain flour into the buttery onion mixture.

   Stir continuously for approximately 1 minute.

   This helps create the thickening base for the soup.

4. Step 4: Add the Chicken Stock

   Gradually pour in 4 cups chicken stock, whisking as you add it.

   Whisk thoroughly so the flour blends into the liquid without forming lumps.

5. Step 5: Add the Potatoes and Seasoning

   Add the six peeled and diced potatoes.

   Season with:

   • 1 teaspoon salt
   • ½ teaspoon black pepper

   Stir to distribute the ingredients evenly.

6. Step 6: Simmer Until Tender

   Bring the soup to a gentle boil.

   Reduce the heat and simmer for 15–20 minutes, until the potatoes are tender.

   Check the largest potato pieces with a fork.

7. Step 7: Add the Milk and Cream

   Stir in:

   • 1 cup milk
   • 1 cup heavy cream

   Mix gently until the dairy blends into the hot broth.

8. Step 8: Thicken the Soup

   Use a potato masher to mash some of the cooked potatoes directly in the saucepan.

   Leave some potato pieces intact for a lovely chunky texture.

   Mash more for a thicker consistency, or less if you prefer a brothier soup.

9. Step 9: Add Cheddar if Desired

   If using the optional cheese, stir in 1 cup grated cheddar.

   Mix gently until it melts into the creamy soup.

10. Step 10: Finish Simmering

    Continue simmering gently for another 3–5 minutes.

    Avoid a vigorous boil after adding the milk and cream.

11. Step 11: Serve

    Ladle the soup into bowls.

    Add optional toppings such as:

    • Crispy cooked bacon
    • Sliced spring onions
    • Extra grated cheddar

    Serve hot and enjoy.

How to Make Potato Soup Thick and Creamy

One of the best things about this recipe is that you can adjust the consistency without changing the main ingredient list.

The Flour Provides the First Layer of Thickness

The two tablespoons of flour combine with the butter before you add the chicken stock.

This helps give the broth more body as it heats.

The Potatoes Naturally Thicken the Soup

Cooked potatoes contain starch, which helps create a creamy texture when mashed.

Mash Only Some of the Potatoes

The original recipe specifically suggests mashing some rather than all of them.

This creates a smooth broth with satisfying chunks of potato remaining.

Milk and Cream Add Richness

The milk softens the broth while the heavy cream adds a richer finish.

Cheddar Makes It Even Richer

The optional cheddar melts into the soup and contributes to a thicker, cheesier consistency.

What If the Soup Is Too Thick?

A small splash of additional milk or stock is an optional adjustment if your soup becomes thicker than you’d like.

What If the Soup Is Too Thin?

Mash a few more tender potatoes and stir them back into the broth.

Chef’s tip: Start by mashing a modest amount. You can always mash more potatoes, but it’s harder to restore a chunky texture once the soup is completely smooth.

What Are the Best Potatoes for Creamy Potato Soup?

The original recipe doesn’t specify a potato variety, so you have some flexibility.

Maris Piper Potatoes

Maris Piper potatoes are a familiar UK variety that mash well and can help create a soft, creamy soup.

King Edward Potatoes

King Edward potatoes are another floury option that breaks down readily when cooked.

Yukon Gold Potatoes

Yukon Gold potatoes, where available, have a naturally buttery flavour and are popular in creamy potato recipes.

Waxy Potatoes

Waxy potatoes tend to hold their shape better, which can be useful if you prefer more distinct chunks.

Which Should You Choose?

For the source’s method of mashing some potatoes while leaving others intact, an all-rounder potato can offer a pleasant balance.

Whichever variety you use, peel and dice the potatoes as specified and simmer until tender.

Expert Tips for the Best Homemade Potato Soup

1. Cut the Potatoes Evenly

Similar-sized pieces cook at a more consistent rate.

2. Soften the Onion Properly

The original recipe gives the onion 4–5 minutes to develop flavour.

3. Avoid Burning the Garlic

One minute of cooking is usually enough for it to become fragrant.

4. Cook the Flour Briefly

Stir for the specified one minute before adding the stock.

5. Add the Stock Gradually

Whisking as you pour helps create a smoother broth.

6. Simmer Until the Potatoes Are Tender

Use a fork to check the largest pieces.

7. Add the Dairy Near the End

Follow the original method by waiting until the potatoes have softened.

8. Don’t Boil the Cream Aggressively

Gentle heat helps maintain a smoother texture.

9. Mash to Your Preferred Thickness

More mashed potato creates a thicker soup.

10. Add Cheddar Gradually

If using the optional cheese, stir until it melts smoothly.

11. Taste Before Adding Extra Salt

Chicken stock, cheddar and bacon can all contribute salt.

12. Add Toppings Just Before Serving

Crispy bacon and fresh spring onions provide the best contrast when added at the end.

Common Creamy Potato Soup Mistakes to Avoid

Using Unevenly Cut Potatoes

Large pieces can remain firm while smaller ones become overly soft.

Rushing the Onion

Softened onion gives the soup a more rounded flavour.

Burning the Garlic

Overcooked garlic can add bitterness.

Adding Flour Without Stirring

Stir thoroughly to prevent dry flour from clumping.

Pouring All the Stock in Too Quickly

Gradual whisking helps produce a smoother broth.

Adding Cream Before the Potatoes Are Tender

The original recipe adds the dairy after the potato simmer.

Overboiling After Adding Cream

A vigorous boil can negatively affect the texture of dairy-based soups.

Overblending the Potatoes

Excessive blending can make potato soup gluey rather than creamy.

Oversalting the Finished Soup

Stock and optional toppings may already contain significant salt.

Optional Creamy Potato Soup Variations

The original recipe is lovely as written, but you can customise it with these optional ideas.

Loaded Baked Potato Soup

Add the optional cheddar, crispy bacon and sliced spring onions for a loaded baked potato-style finish.

Extra-Cheesy Potato Soup

Use the full cup of grated cheddar specified as an optional ingredient.

Vegetarian Creamy Potato Soup

Replace the chicken stock with a suitable vegetable stock and omit the bacon garnish.

Herby Potato Soup

Fresh chives, parsley or thyme can add an optional herbal note.

Garlic-Lovers’ Potato Soup

Add an extra garlic clove if you enjoy a stronger garlic flavour.

Chunky Potato Soup

Mash only a small portion of the potatoes for a heartier, more rustic texture.

Smoother Potato Soup

Mash more potatoes if you prefer fewer chunks, but avoid prolonged high-speed blending.

Note: These variations are optional changes and may affect the texture, flavour or nutritional profile of the original recipe.

What to Serve with Creamy Potato Soup

Crusty Bread

A warm slice of crusty bread is ideal for dipping into the creamy broth.

Soft Dinner Rolls

Dinner rolls make a simple, family-friendly accompaniment.

Grilled Cheese Sandwich

A toasted cheese sandwich turns a bowl of soup into an even more comforting meal.

Simple Green Salad

A fresh salad adds crispness and balances the creamy soup.

Garlic Bread

Garlic bread brings extra savoury flavour and works beautifully with the potatoes.

Crispy Bacon

Scatter cooked bacon over the top for the optional savoury crunch described in the source.

Spring Onions

Finely sliced spring onions add freshness and colour.

Extra Cheddar

A little more grated cheese is a lovely optional finishing touch.

For a particularly comforting meal, serve the soup hot with crusty bread and your favourite toppings.

How to Store and Reheat Creamy Potato Soup

The original recipe doesn’t provide storage instructions. These general guidelines apply to a fully cooked soup containing potatoes, milk and cream.

Refrigerating Leftovers

Allow the soup to cool briefly, then transfer it to shallow, covered containers and refrigerate promptly.

As general food-safety guidance, use refrigerated leftovers within approximately 3–4 days.

Reheating on the Hob

Warm the soup gently in a saucepan over low to medium-low heat, stirring occasionally.

Heat until piping hot throughout.

Avoid boiling it aggressively, as this can affect the creamy texture.

Reheating in the Microwave

Transfer a portion to a microwave-safe bowl and reheat until thoroughly hot, stirring partway through if needed.

What If the Soup Thickens in the Fridge?

Potatoes can absorb liquid as the soup cools.

A small splash of milk or stock is an optional way to loosen the soup when reheating.

Freezing

The original recipe doesn’t give freezing instructions. Cream-based soups can sometimes separate after thawing, while potato pieces may become grainy or softer.

Make-Ahead Tip

You can chop the onion and prepare the garlic ahead, then cook the soup when needed.

For the freshest result, add any crispy bacon or spring onion garnishes just before serving.

Frequently Asked Questions About Creamy Potato Soup

What is creamy potato soup?

It’s a comforting soup made with cooked potatoes in a creamy broth. This recipe uses chicken stock, milk, heavy cream and a butter-and-flour base.

How many potatoes do I need?

Six medium potatoes, peeled and diced.

What type of potatoes work best?

Floury or all-rounder potatoes such as Maris Piper or King Edward work well, although the original recipe doesn’t specify a variety.

Do I need to peel the potatoes?

Yes, if following the supplied recipe exactly. It specifies peeled potatoes.

How much chicken stock does the recipe use?

Four cups.

Can I use vegetable stock?

Yes, as an optional variation. It changes the original chicken-stock flavour.

What makes the soup creamy?

Milk, heavy cream, butter, flour and mashed potatoes all contribute to the creamy texture.

Can I use double cream?

Yes. Double cream is a practical UK equivalent for American heavy cream.

Why is flour added?

The two tablespoons of plain flour help thicken the broth.

Can I make the soup without flour?

Omitting it would change the original method, but mashing potatoes can still add natural thickness.

How long should the potatoes simmer?

Approximately 15–20 minutes, until tender.

When should I add the milk and cream?

After the potatoes have softened, as directed in the original method.

How can I make potato soup thicker?

Mash more of the cooked potatoes directly in the saucepan.

How do I make it less thick?

Mash fewer potatoes, or use a small amount of extra stock or milk as an optional adjustment.

Can I blend the soup?

You can blend some of it for a smoother finish, but prolonged blending can make potato soup gluey. The original method uses a potato masher.

Is cheddar required?

No. The cup of grated cheddar is optional.

Can I add bacon?

Yes. Cooked bacon is an optional garnish in the original recipe.

Are green onions the same as spring onions?

Yes. Green onions are commonly called spring onions in the UK.

What can I serve with creamy potato soup?

Crusty bread, dinner rolls, garlic bread or a simple green salad all make good accompaniments.

Can I make creamy potato soup ahead?

Yes. Refrigerate safely and reheat gently until piping hot, adding a little milk or stock if the soup has thickened.

Can I freeze potato soup?

You can freeze soup, but this cream-based recipe may develop a different texture after thawing.

How many servings does it make?

The original recipe doesn’t specify a serving yield.

Homemade Creamy Potato Soup Recipe Card

Recipe Name: Homemade Creamy Potato Soup

Description: A comforting homemade potato soup with tender diced potatoes, softened onion, garlic, chicken stock, milk and cream, plus optional cheddar, bacon and spring onion toppings.

Recipe Category: Soup / Main Course

Cooking Method: Stovetop

Potato Simmering Time: 15–20 minutes

Final Simmer: 3–5 minutes

Ingredients

• 6 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheddar cheese, optional
• Cooked bacon and green onions, for optional garnish

Instructions

1. Cook the onion and garlic: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
2. Make the soup base: Sprinkle in the flour and stir for 1 minute. Gradually whisk in the chicken stock, then add the diced potatoes, salt and black pepper.
3. Simmer: Bring to a gentle boil, reduce the heat and simmer for 15–20 minutes until the potatoes are tender.
4. Make it creamy: Stir in the milk and heavy cream. Mash some of the potatoes for a thicker texture. Add the grated cheddar if using. Simmer gently for another 3–5 minutes.
5. Serve: Ladle into bowls and garnish with optional cooked bacon, sliced spring onions or extra cheese.

Recipe Notes

• Peel and dice the potatoes into evenly sized pieces.
• Cook the onion for 4–5 minutes before adding the garlic.
• Stir the flour for one minute before adding the chicken stock.
• Add the stock gradually while whisking to avoid lumps.
• Simmer the potatoes for 15–20 minutes, or until tender.
• Add the milk and cream after the potatoes are cooked.
• Mash some of the potatoes for a thicker soup.
• Cheddar cheese is optional.
• Cooked bacon, spring onions and extra cheese are optional garnishes.
• The original method ends with an empty fifth instruction; the supplied steps have been presented as a complete four-stage cooking method plus serving, without adding any new cooking requirements.
• The original recipe doesn’t specify preparation time, full total time, servings or nutrition.