Creamy Potato Soup Recipe

The best potato soup is luxuriously creamy with tender, slightly chunky potato pieces and a rich, comforting flavor. This old-fashioned recipe has been handed down through my husband’s family for generations. It’s simple to make in under an hour and easy to double if you want leftovers.

potato soup in bowls topped with shredded cheese and chopped parsley

“I have made this soup twice exactly by the recipe and it was OVER THE TOP AMAZING. I have made potato soup for years and just couldn’t get it like I hoped. This one is a keeper. I am making it again tonight.”

– Kim

Many people prefer either a fully smooth potato soup or a chunky, rustic version. This recipe finds the sweet spot between both styles: a velvety base with small, tender potato cubes that remain intact. The result is a satisfying mouthfeel and deep, classic flavor.

Three simple techniques make this soup both creamy and chunky:

Dice the potatoes into very small, uniform cubes so some pieces break down and lend creaminess while others stay whole for texture.
Finish the soup with a light roux (butter and flour) to create a smooth, thickened body without blending.
Simmer the soup gently on the stove and do not purée; this keeps the potato pieces intact and the overall texture balanced.

This recipe has become a family favorite served on Christmas Eve and many other cold nights. It’s a straightforward, comforting soup that delivers classic flavor and a satisfying texture every time. Once you taste it, you’ll understand why it’s been saved and shared for years.

potato soup ingredients on white wood board

Key ingredients and substitution ideas

The ingredients are deliberately simple and designed to build classic, familiar flavors. Below are the main components and how to adapt them if needed. Exact measurements are listed in the recipe card further down.

Russet potatoes – These are recommended because their starch content helps create a rich, slightly thickened texture as some pieces break down during cooking. Other potatoes can change the soup’s consistency and flavor.
Chicken broth – Adds depth and savory flavor. For a vegetarian version, substitute vegetable broth. Avoid using plain water, as it will result in a blander soup.
Half and half or milk – Half and half yields the creamiest finish. You can use whole or 2% milk for a lighter version, or add a splash of heavy cream for extra richness.
Swiss cheese – Shredded Swiss adds a mild, nutty sweetness that complements the soup when used as a topping. For a loaded baked potato variation, replace it with shredded sharp cheddar, bacon, sour cream and green onions.

diced potatoes, onions and celery in a large pot with liquid

Instructions

Step-by-step photos are shown above to guide you. The method produces a creamy base while preserving small potato chunks for texture. Follow the sequence below for best results.

Peel the russet potatoes and dice them into small, even cubes—about 1/4 inch. Uniform pieces cook more consistently and help create that creamy/chunky balance.
Place the diced potatoes in a large pot or Dutch oven and add the chicken broth and 1 teaspoon of salt. Bring to a boil over medium-high heat.
After boiling for about 10 minutes, add the diced onion, diced celery and 1–3 dashes of Tabasco (optional). Stir, cover, reduce the heat to low and simmer for 20 minutes until the vegetables and potatoes are tender.
Remove the lid and stir in the half and half (or milk). Keep the heat at a gentle simmer—do not boil vigorously.
In a separate small saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Continue whisking until the roux turns a light golden color and is free of lumps.
Pour the roux into the pot with the potatoes and stir thoroughly to combine. The roux thickens the soup and gives it a silky finish without resorting to blending.
Simmer the combined soup over medium-low heat for about 10 minutes, stirring occasionally, until it reaches your desired consistency. If you prefer a thinner soup, use less roux or add a splash of broth or milk.
Stir in the chopped fresh parsley and the remaining teaspoon of salt to taste. Ladle into bowls and top each serving with shredded Swiss cheese and additional chopped parsley if desired.

spoon dipped into bowl of potato soup topped with shredded swiss cheese

Frequently asked questions

Can I make this soup completely smooth? Yes. If you want no chunks at all, blend the soup until smooth with an immersion blender or transfer portions to a blender and puree, then return it to the pot and reheat gently.
How is the soup thickened? A roux made from butter and flour is added near the end to thicken and enrich the soup. Omit the roux for a lighter, thinner broth.
Do I need to peel the potatoes? Peeling is recommended for this recipe to keep the texture silky and avoid bits of peel in the finished soup.
How long will leftovers last? Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stove or in the microwave and top with freshly grated Swiss cheese.
Can I freeze this soup? Freezing dairy-based potato soups is not recommended; they often separate and potatoes can become grainy after thawing, which changes the texture.

potato soup in pot with ladle in the soup

What to serve with it

This potato soup is delicious with crusty bread or a baguette for dipping. A simple green salad or a tangy Italian-style salad offers a fresh contrast to the soup’s richness. For a heartier meal, serve alongside a warm focaccia or a side of roasted vegetables.

Potato Soup

THE BEST potato soup: creamy, slightly chunky, and full of comforting, traditional flavor. A family recipe that’s easy to make any night of the year.

Servings: 6 people

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Author: Whitney Bond

Ingredients

3 ½ pounds russet potatoes, peeled and diced into 1/4 inch cubes
2 cups chicken broth (or vegetable broth for a vegetarian version)
2 teaspoons salt, divided
½ cup diced onion
½ cup diced celery
1–3 dashes Tabasco (optional)
3 ½ cups half and half, or milk
3 tablespoons butter
3 tablespoons flour
¼ cup fresh chopped parsley (or 2 tablespoons dried parsley)
1 cup shredded Swiss cheese

Instructions

Peel the potatoes and dice them into small 1/4 inch cubes.
Add the potatoes to a large pot or Dutch oven over medium-high heat.
Add the chicken broth and 1 teaspoon salt, then bring to a boil.
Cook for 10 minutes, then add the onions, celery and Tabasco.
Stir, cover and reduce heat to low; simmer for 20 minutes.
Remove the lid and stir in the half and half.
In a separate small saucepan over medium heat, melt the butter and whisk in the flour to make a smooth roux.
When the roux is golden and smooth, add it to the soup and stir to combine.
Simmer over medium-low heat, stirring occasionally, until it reaches your desired thickness, about 10 minutes.
Stir in the parsley and the remaining teaspoon of salt before serving.
Ladle into bowls and top with shredded Swiss cheese and extra parsley, if desired.

Notes

Dairy options: Half and half gives the creamiest result; mix milk and half and half or add a bit of heavy cream to taste.
Potatoes: Russets are recommended for the right texture; other varieties will alter consistency and flavor.
Vegetarian: Use vegetable broth instead of chicken broth.
Gluten-free: Substitute a gluten-free flour blend or cornstarch for the roux.
Loaded baked potato version: Top with sharp cheddar, cooked bacon, sour cream and green onions instead of Swiss and parsley.
To double the recipe: Use a large stockpot or Dutch oven and increase ingredient amounts proportionally.