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Easy Hearty Homemade Potato Soup

A thick, creamy, and budget-friendly potato soup that's perfect for cozy weeknights. This hearty dish is simple to make and highly customizable for your family's preferences.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter or olive oil
  • 1 large onion, diced
  • 2 cups carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 pounds potatoes, peeled and diced small (Yukon Gold or russet)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk or half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1 leaf bay leaf
Optional Ingredients
  • 1/2 cup plain Greek yogurt or sour cream For creaminess
  • Optional toppings: chopped green onion, shredded cheddar, crispy bacon, parsley

Method
 

Preparation
  1. Warm a heavy pot over medium heat. Add butter or oil.
  2. Sauté onion, carrots, and celery with a pinch of salt for 5 to 7 minutes until softened.
  3. Stir in garlic for 30 seconds.
Cooking
  1. Add potatoes, broth, thyme, pepper, and bay leaf. Bring to a boil, then lower to a gentle simmer.
  2. Cover and cook for 15 to 20 minutes until the potatoes are tender.
  3. Discard the bay leaf. For a creamy texture, use a potato masher to mash some of the potatoes right in the pot.
  4. For ultra-smooth soup, blend part of it with an immersion blender. Leave some chunks if you like that rustic feel.
  5. Pour in milk and stir. Warm gently for 2 to 3 minutes. Don't let it boil after adding milk to prevent curdling.
  6. Taste and adjust salt. Stir in Greek yogurt or sour cream off the heat for extra richness. Top with green onion, cheese, bacon, or parsley.

Notes

For the best results, try Yukon Gold potatoes for a naturally creamy finish, or russet for a fluffy texture. If the soup thickens too much, add warm broth or milk while reheating. For slow-cooker fans, adapt this method easily. Let leftovers cool on the counter for no more than 1 hour, then chill promptly.