Creamy Potato Soup

Ladle lifting creamy potato soup with herbs, small potato bits, and turkey bacon from white Dutch oven

Why I Keep Coming Back to This Recipe

The first time I made this creamy potato soup, it was an unseasonably chilly October afternoon, and I had just returned from a local fall market with a basket full of Yukon golds and leeks. I hadn’t planned on making soup that day, but something about the wind and the golden leaves tumbling down our front yard made me crave something warm, thick, and comforting.

I remember my youngest pulling a chair up to the counter, curious about the bubbling pot. We tasted spoonfuls together, adjusting the salt, and trying not to eat it all before dinner. It was one of those rare kitchen moments where everything feels easy and joyful. Now, every time the air turns crisp, this soup is the first thing I want to make. It’s cozy in a bowl, and somehow always tastes like home.

Quick Ingredient Snapshot

Yukon Gold Potatoes: These give the creamiest texture without needing tons of dairy. They also have a subtle sweetness that plays beautifully with the savory broth.
Leeks or Yellow Onions: Leeks feel a little fancy, but yellow onions totally work too. Both bring depth and that classic soup base flavor.
Garlic: A couple of cloves mellow out beautifully as the soup simmers, adding warmth and aroma.
Vegetable Broth: Keeps it light and vegetarian-friendly. Chicken broth also works if that’s what you have.
Heavy Cream or Half-and-Half: Just a splash gives that perfect silky finish without making it overly rich.

Why You’ll Love This Recipe

This soup is your weeknight hero and your cozy weekend treat all in one. It comes together with just a few pantry staples and a handful of fresh produce. You can make it ahead, double it for a crowd, or dress it up with toppings like shredded cheddar, crispy onions, or chopped chives.
Texture-wise, it’s everything a fall soup should be: smooth, luscious, and hearty without being heavy. The potatoes break down into velvet, and the cream adds just enough richness to make each bite feel indulgent.
It also happens to be naturally gluten-free, and with just a few swaps, you can make it dairy-free or vegan too. Unlike my roasted tomato basil soup, which is tangy and bright, this one leans fully into comfort mode. It’s a hug in a bowl.

Yield: 4–6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This creamy potato soup is the ultimate fall comfort food — silky, flavorful, and surprisingly simple. Made with Yukon gold potatoes, leeks, garlic, and a splash of cream, it’s cozy in a bowl. Naturally gluten-free and easy to adapt.

Ingredients

2 tablespoons olive oil or butter
2 leeks (or 1 large yellow onion), sliced and cleaned
2 garlic cloves, thinly sliced
2 pounds Yukon gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth)
1 cup heavy cream or half-and-half
Salt and pepper to taste
Optional toppings: shredded cheddar, turkey bacon, green onions, crispy onions, parsley

Instructions

In a large pot, heat olive oil or butter over medium heat. Add leeks and garlic. Cook until soft and fragrant, about 5–7 minutes.
Stir in diced potatoes and pour in the broth. Bring to a gentle boil, then reduce to a simmer. Cover and cook until potatoes are fork-tender, about 15–20 minutes.
Remove from heat. Blend the soup until smooth using an immersion blender or regular blender. For texture, leave a few chunks intact.
Stir in the cream. Season with salt and pepper to taste.
Serve hot with your favorite toppings and crusty bread on the side.

Notes

Best Potatoes: Yukon golds give the creamiest texture. Russets work but may turn grainy. Avoid waxy potatoes like reds unless you want more texture.

Leek Tip: Leeks often hide dirt between layers. Slice first, then rinse thoroughly in a bowl of cold water to clean.

Dairy-Free Option: Swap the cream for full-fat coconut milk or unsweetened oat milk for a still-silky result.

Texture Control: Use an immersion blender for a rustic finish, or blend fully for a smooth soup. You can even leave a few chunks in for balance.

Make Ahead: The soup thickens as it sits. Reheat with a splash of broth or water to loosen it before serving.

Let’s Talk Ingredients

The star here is Yukon gold potatoes. They cook down to a silky, starchy base without tasting mealy or bland. Russets will work in a pinch but can get grainy. Red potatoes don’t break down as easily, so save those for stews.

Leeks bring a buttery flavor and soft texture after sautéing. Make sure to clean them well since they tend to hide dirt between their layers. If you’re out of leeks, a diced yellow onion is a perfectly fine swap.

Garlic adds that must-have depth. I like slicing mine thin so it melts into the broth.

The broth matters more than you think. A low-sodium vegetable broth lets the potato flavor shine. I often make my own, but boxed works fine too. Just taste and adjust seasoning as you go.

For creaminess, I prefer heavy cream or half-and-half added at the end. For dairy-free versions, full-fat coconut milk or a splash of unsweetened oat milk will still give that silky mouthfeel.

How to Make Creamy Potato Soup

Prepping the Ingredients

Start by peeling and dicing your potatoes into roughly 1-inch chunks. Don’t worry about perfect cuts — they’ll be blended later. Wash and slice your leeks, making sure to rinse out any grit. If using onions, dice them small so they cook down evenly. Thinly slice your garlic.

Have your broth ready and cream measured. This soup moves quickly once the potatoes are tender, so a little mise en place makes everything smoother.

Overhead view of ingredients for creamy potato soup, including Yukon gold potatoes, sliced leeks, garlic, cream, broth, and sea salt on a white background

Cooking the Soup

In a large pot, heat a splash of olive oil or butter over medium heat. Add the leeks (or onions) and garlic. Let them soften until translucent and fragrant, about 5 to 7 minutes.

Add the diced potatoes and pour in the broth. Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook until the potatoes are fork-tender, about 15 to 20 minutes.

Once the potatoes are soft, turn off the heat. Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a countertop blender in batches. Blend until silky. If you like a bit of texture, leave some chunks intact.

Stir in the cream, and taste for salt and pepper. Warm through gently, but don’t boil again after adding dairy.

Final Touches

Ladle the soup into bowls and top with your favorite garnishes. We love crispy fried onions, shredded cheddar, chopped parsley, or just a drizzle of extra cream. A side of crusty bread doesn’t hurt either.

Smooth creamy potato soup in a white Dutch oven with herbs and a silver ladle resting inside

If you’re in the mood for a heartier version, The Kitchn’s potato soup recipe adds bacon and sharp cheddar for a loaded twist. It’s a great variation to explore once you’ve mastered the basics here.

Recipe Don’ts

Don’t skip cleaning your leeks thoroughly. They hide dirt like nobody’s business.
Don’t overblend if you want a bit of rustic charm. A few small potato pieces add lovely texture.
Don’t add the cream too early. It can split or dull the flavor if boiled too long.
Don’t forget to taste as you go. The salt level can vary depending on your broth.

Variations You’ll Love

Make it vegan by using vegetable broth and a swirl of full-fat coconut milk or oat milk instead of cream.
Add protein with white beans or shredded chicken stirred in after blending.
Top it with turkey bacon or turkey sausage crumbles for a meatier twist.
For a seasonal spin, toss in a handful of kale or spinach at the end for color and nutrients.

Bowl of creamy potato soup topped with cheddar cheese, turkey bacon, and green onions on white background

Expert Tips, Swaps & Storage Advice

This soup stores beautifully in the fridge for up to four days. Reheat gently on the stove or in the microwave.
To freeze, let it cool completely, then transfer to airtight containers. It may thicken a bit when reheated, so just add a splash of broth or water to loosen it.
You can prep everything ahead — dice the potatoes, slice the leeks, even sauté the base. Store them separately in the fridge for up to a day.
For extra smooth texture, blend the soup longer and strain it through a fine mesh sieve. It’s a little fussy but totally worth it for a velvety finish.

What to Serve This With

This creamy potato soup is a fall classic, perfect for pairing with a warm slice of sourdough or a grilled cheese sandwich on the side.

If you’re serving a cozy dinner, pair it with roasted brussels sprouts or a simple autumn salad with apple slices and pecans. It also makes a great starter for Thanksgiving or any chilly weather gathering.

A glass of apple cider or a mug of mint tea rounds it out perfectly for a no-fuss, feel-good meal.

FAQs

What are the ingredients for potato soup?

The basic ingredients include Yukon gold potatoes, leeks or yellow onions, garlic, broth (vegetable or chicken), and cream. From there, you can add salt, pepper, and any toppings you love.

What is a good thickener for potato soup?

Potatoes themselves thicken the soup beautifully as they cook and break down. But if you want it extra thick, you can mash a portion of the potatoes before blending or stir in a slurry of cornstarch and water at the end.

How to make potato soup with Jamie Oliver?

Jamie Oliver’s version often includes leeks, garlic, and stock, finished with cream or crème fraîche. He usually adds fresh herbs like thyme or parsley for flavor. It’s very similar in spirit — simple, rustic, and hearty.

Are potatoes good for soup?

Absolutely. Potatoes are perfect for soup because they add body and creaminess without needing a ton of fat. They’re also affordable, filling, and easy to flavor.

Creamy Potato Soup

Why I Keep Coming Back to This Recipe

Quick Ingredient Snapshot

Why You’ll Love This Recipe