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Made with simple ingredients and ready in under 30 minutes, this easy Potato Soup is rich and creamy, yet made without any butter or cream.
You will love this easy soup recipe because it proves that comfort food doesn't have to be heavy or complicated. Just humble potatoes, a splash of milk, and one very important secret ingredient that brightens the whole pot and keeps the potatoes perfectly tender.
Kristen's Keys for Potato Soup
To make a creamy, satisfying potato soup without butter or cream, be sure to pay attention to a few key points.
- Choose the right potato. Russet potatoes are best for this potato soup as their high starch content helps naturally thicken the soup, giving it that creamy, velvety finish.
- Don't skip the vinegar. Just a touch of white vinegar may sound odd, but it balances the richness and keeps the potatoes from turning mushy.
- No sautéing needed. This is a true dump-and-simmer recipe--yet the flavors are deep and developed. It is just the kind of quick and easy one pot recipe you need on a busy night.
5-star Reader Review
Soooo good and very easy to make! The only thing I did differently was to add a couple cloves of minced garlic. Thanks for a recipe that I will make again and again! --Kelley⭐⭐⭐⭐⭐
How To Make Potato Soup
While you will find detailed instructions in the recipe card, this step-by-step section has a few tips and notes designed to help you achieve perfect results.
Step One: Dump and Simmer
Add broth, diced potatoes, onions, carrots, and seasonings to a large pot. Bring to a gentle boil, then lower to a simmer. Cook until the potatoes are tender enough to pierce with a fork, about 15 minutes.
Step Two: Thicken
To thicken the soup and give it a creamy finish, I use a combination of milk and flour whisked into the soup for the last bit of cooking.
- In a small bowl, whisk flour with milk until the flour dissolves.
- Gradually pour that mixture into the pot, stirring as you add.
- Simmer for about 5 minutes, stirring constantly, until thickened.
Step Three: Serve
Once the soup is thick and creamy, give it a taste. Adjust the salt, add a little pepper if needed, and then ladle it up. You can stop right here or go for the "loaded" treatment and top your soup with shredded cheese, crispy bacon, and a sprinkle of chives. Talk about an easy meal!
Recipe Modifications
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. It thickens beautifully.
- Dairy-Free: Replace the milk with extra broth or unsweetened non-dairy milk. Broth gives better flavor, but either works.
- Vegetarian: Use vegetable broth instead of chicken stock.
- No onion? No problem. One teaspoon of dried onion powder does the trick.
Storage Instructions
- Leftover Soup: If you happen to have leftover potato soup, allow it to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. I don't recommend freezing this soup, as the texture will change after freezing.
- Reheat: For reheating, you can reheat individual servings in heat-safe bowls in the microwave. For multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.
More Homemade Soup Recipes
- Italian Wedding Soup
- Southwest Turkey Soup
- Chicken Orzo Soup
- Lasagna Soup
- Broccoli Cheddar Soup
- Vegetable Beef Soup
Easy Potato Soup
Video
Ingredients
- 4 cups peeled, cubed russet potatoes, ~1-inch cubes
- 4 cups low-sodium vegetable broth, or low-sodium chicken stock
- 1 teaspoon white vinegar
- 1 teaspoon kosher salt, or ¾ teaspoon table salt
- 1 tablespoon very finely minced carrots
- 1 tablespoon very finely minced yellow onions, or 1 teaspoon onion powder
- 1 cup milk, or cream
- 1 tablespoon all purpose flour
- For serving: shredded sharp cheddar cheese and bacon
Instructions
- Combine 4 cups of peeled, cubed potatoes, 4 cups of broth, 1 teaspoon white vinegar, 1 teaspoon kosher salt, 1 tablespoon minced carrots, and 1 tablespoon minced onions in a large stock pan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
- In a small mixing bowl or measuring cup, whisk together 1 cup of milk with 1 tablespoon flour until well combined.
- Uncover the soup and slowly whisk in the milk mixture. Return the heat to medium-high and cook the soup, stirring constantly for about 3-5 minutes, or until slightly thickened and creamy.
- Serve with shredded cheese and bacon crumbles as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2017 but updated through the years with new photos.
Will red potatos work for this soup?
Hi Kate! This soup is best with russet or Yukon gold potatoes as their starch content will help to thicken up the soup and give it a creamy consistency. That said, you can use red potatoes, the soup will just be more brothy and less creamy.
Recipesounds wonderful, easy and quick. I wonder if you could use frozen Hashbrowns? B.t.w. My Great Dane LOVES the Peanut cookie recipe. If you have more dog treats, pleeeze post them!
Hi Felicitas! I love hearing your pup enjoys the treats! I will keep that in mind as I develop recipes. As for using frozen hashbrowns, they work! Just keep in mind you will need to cook longer if frozen.
That was delicious, and SO easy!! We have just finished it - and I only just managed to save some for lunch tomorrow!
Thank you!
I am so happy to hear you enjoyed, Lynda! Thanks so much for taking the time to share.
Just made this potato soup yesterday. Excellent, easy soup!
Love hearing this, Kate! Thanks for sharing and leaving a review. I appreciate it.
This was perfect on a chilly night. Thanks for sharing!