Delicious Creamy Potato Soup to Warm Your Soul

Your Shopping List:

• 4 large russet potatoes (about 2 pounds), peeled and diced
  I choose russet potatoes for my Potato Soup because they hold up well during cooking and create that perfect creamy texture. They also store for a couple of weeks in a cool, dark place, which makes last-minute runs less frequent.
• 1 medium onion, finely chopped
  Onions add flavor depth, and they’re a versatile ingredient I keep on hand for multiple meals. You can buy pre-chopped onions to save time, especially when you have a busy week ahead.
• 3 cloves garlic, minced
  Garlic elevates the savory notes. Fresh garlic is ideal, but minced garlic in jars works well when you’re aiming for convenience.
• 4 cups low-sodium chicken or vegetable broth
  Choosing low-sodium broth lets you control the salt level, and vegetable broth keeps this Potato Soup vegetarian-friendly if needed. Both freeze well in portioned containers.
• 1 cup milk (whole or 2%)
  Milk lends a creamy consistency without making the soup heavy. For a dairy-free twist, unsweetened plant milk can be swapped easily.
• 1/2 cup sour cream or Greek yogurt
  I prefer Greek yogurt in my Potato Soup for added protein and tang, plus it stores well in the fridge for five to seven days.
• 2 tablespoons olive oil or butter
  I keep olive oil in my pantry at all times. For Potato Soup, butter adds richness but olive oil offers a lighter fat option that lasts longer on your shelf.
• Salt and freshly ground black pepper, to taste
  These basic seasonings are staples that pair with almost any planned meal.
• Optional toppings for loaded potato soup: shredded cheddar, cooked bacon bits, chopped green onions, or chives
  If you like a loaded potato soup, these toppings can be prepped ahead and stored separately, ready for when you want to jazz up your bowl.

Group these together when shopping for your Potato Soup: potatoes, onions, and garlic form the core base. Broth and dairy ingredients come next and often work in multiple dishes throughout your week like sauces or casseroles. The toppings diversify meals, perfect for turn-your-Potato-Soup-into-loaded-potato-soup nights.

Buying pre-cut potatoes or frozen diced potatoes can save time, though fresh potatoes give the best texture in this easy potato soup recipe. Plan to purchase dairy ingredients last to keep them cold in your cart. Broth works as a freezer staple for when you plan Soup Nights later.

When batch prepping multiple meals, store cooked Potato Soup in airtight containers for up to 3 days in the fridge or freeze in 2-cup portions for up to 3 months. Freeze toppings separately. Label your containers with freeze dates to keep track.

With this shopping list and planning notes, your Potato Soup prep becomes a smooth part of your week’s rhythm without last-minute stress.

The Game Plan:

1. Start with peeling and dicing your potatoes—this step will take around 10 minutes. Keeping your workspace clear and having a bowl for scraps helps speed the process. These potatoes are the heart of your Potato Soup.
2. Chop your onion and mince garlic while your potatoes soak in cold water to prevent browning. Multi-tasking here saves about 5 minutes.
3. Warm olive oil or butter in a large pot over medium heat. Add onions and garlic, cooking for 3-4 minutes until translucent. This builds the flavor foundation for your potato leek soup-style variation. You can prep your next day’s salad while this is going if your kitchen space allows.
4. Drain potatoes and add them to the pot. Pour in broth and bring to a boil. This is a critical planning checkpoint: your Potato Soup should now be simmering gently with the flavors combining.
5. Reduce heat and simmer for 15-20 minutes, until potatoes are tender. Use this time to chop toppings if you plan to make a loaded potato soup for later in the week.
6. Using an immersion blender or regular blender (in batches), blend soup until smooth but still a bit chunky for texture. For vegetarian potato soup, you might keep some potato chunks whole for extra bite.
7. Return soup to pot and stir in milk and sour cream or Greek yogurt. Heat gently without boiling. This creamy potato soup step ensures a velvety finish.
8. Season with salt and pepper to taste. Adjust thickness by adding broth or milk if needed. Your Potato Soup is now meal-ready.

Planning tip: If you’re making this Potato Soup ahead, cool it before refrigerating. Reheat slowly, stirring often to prevent separation. You can also freeze this soup in portions. Thaw overnight in fridge and reheat on stove.

Batch cooking this Potato Soup on the weekend gives you quick, comforting meals on demand. The make-ahead window for this soup is up to 3 days in the fridge and 3 months frozen.

After repeated planning, I’ve learned timing your prep during the soup’s simmer reduces kitchen chaos. While it cooks, prep your next meal’s key ingredients. The workflow keeps your week smooth and your meals planned and delicious.

The key: a little prep ahead turns Potato Soup from a dinner scramble into a planned favorite everyone looks forward to.

Smart Serving & Meal Planning Ideas:

Potato Soup holds up well in weekly meal plans and pairs nicely with simple side dishes like fresh green salads, warm crusty bread, or steamed veggies. Because many ingredients overlap with other meals, it fits a rotation without complicated shopping.

Strategic side dishes include roasted carrots or sautéed kale, both of which can be prepped earlier in the week. This rounds out the meal with nutrients and color. For nights when you want a loaded potato soup style, keep shredded cheese and bacon bits ready to sprinkle on top, turning an easy potato soup recipe into a hearty dinner.

This soup suits a range of meal planning occasions—from chilly weeknights to casual weekend family dinners. It’s also a smart choice for batch cooking Sundays or prepping freezer meals for busy nights.

Portion control is easy. Plan for 1.5 to 2 cups per person as a main dish, or serve smaller portions as a side alongside protein dishes like grilled chicken.

Leftovers from this Potato Soup reheat beautifully and make a great base for potato leek soup variations by adding browned leeks or extra herbs. You can even blend it smooth, then add diced ham for a loaded potato soup twist on another night.

For weeks heavy on cooking, scaling the recipe up doubles your freezer stash without extra shopping since ingredients keep well.

This Potato Soup is a rotation regular in my meal plans and works well alongside meals like tortellini soup with sausage and kale—a complementary choice I organize for high-efficiency dinners. Combining meant fewer grocery trips and diverse flavors throughout the week.

Planning & Prep Questions

How far ahead can I prep this Potato Soup?
You can prep the entire soup up to 3 days ahead in your fridge. For batch cooking, freezing portions extends its shelf life to about 3 months.

What’s the best make-ahead strategy for Potato Soup?
Make the soup base on the weekend, blend it, and add dairy only when reheating for the best creamy potato soup texture. Store toppings separately to keep them fresh.

Can I freeze Potato Soup with toppings?
It’s best to freeze the soup without toppings, especially for loaded potato soup options like bacon or cheese. Add those fresh after reheating.

How do I keep the soup from separating when reheating?
Heat gently over medium-low heat, stirring frequently. For extra creaminess, add a splash of milk or broth during reheating.

How do I incorporate this Potato Soup into my weekly meal plan?
Plan it early in the week when you have time to batch cook. Use leftovers for midday soups or modify into a potato leek soup for a different flavor later on.

Are there vegetarian potato soup options within this recipe?
Absolutely. Use vegetable broth and skip bacon or meat toppings for a delicious vegetarian potato soup that still delivers plenty of flavor.

What are good ingredient substitutions for this Potato Soup?
Swap milk for plant-based milk for a dairy-free twist. Sweet potatoes can be partially incorporated for a variation that pairs well with sweet potato pancakes (see Sweet Potato Pancakes recipe) as a breakfast-lunch crossover day.

How do you adapt Potato Soup for busy weeknights?
Keep pre-chopped potatoes in the freezer, use pre-made broth, and plan to make the soup while preparing other meals. This keeps dinner on track without extra hands on deck.

For more organized meal solutions, explore this easy creamy loaded Potato Soup recipe that’s perfect for stocking your plan.

Planning Takeaways

This Potato Soup earned its spot in my meal planning system for its flexibility, time-saving prep, and ability to satisfy with minimal fuss. It’s a weekly staple that streamlines cooking and works with batch prep, freezer meals, and quick weeknight dinners.

Strategic Potato Soup Tips:

• Prep potatoes and broth base early, then assemble the creamy elements on mealtime for freshness.
• Batch cook and freeze in portions to cover busy weeks effortlessly.
• Keep toppings separate for loaded potato soup variations to customize each meal.

I’ve implemented this recipe as a base for many variations: a classic creamy potato soup, a vegetarian potato soup version with different garnish, and a potato leek soup twist that blends traditional flavors with easy planning.

For especially hectic weeks, batch cooking this Potato Soup on a Sunday and pairing it with simple sides like crusty bread or salad fits best. It ensures a comforting main without extra kitchen time on busy evenings.

Adapting this Potato Soup to your schedule is straightforward—scale ingredients, prep ahead, or freeze. The straightforward recipe removes dinner chaos and keeps your week balanced.

If you want extra organization inspiration, you’ll find this potato soup pairs strategically with my loaded potato soup recipe on The Foodie Planner.

Organized meal planning can be delicious and manageable. Potato Soup is proof that smart preparation wins over last-minute stress. Keep this recipe in your rotation, and enjoy warm, planned meals that feed your family without chaos.

Potato Soup

Print Recipe

Pin Recipe

This creamy and comforting potato soup is made with tender potatoes, savory broth, and a touch of cream, perfect for warming up any day.

• Author: Elyssette Morgan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• 2 stalks celery, diced
• 1 cup shredded cheddar cheese (optional)
• 2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, melt butter over medium heat. Add onion, celery, and garlic; sauté until softened, about 5 minutes.
2. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches carefully in a blender.
4. Stir in heavy cream and season with salt and pepper to taste. Heat gently for another 5 minutes.
5. Serve hot, garnished with shredded cheddar cheese and sliced green onions if desired.

Notes

For an extra rich flavor, add crispy bacon bits as a topping or use sour cream instead of heavy cream.