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Creamy potato soup topped with cracked black pepper and butter, served in a white bowl with a spoon.

Creamy Potato Soup

Creamy potato soup made without heavy cream or flour. This easy one-pot recipe uses a simple sauté-then-simmer method to create a naturally thick, smooth texture with full savory flavor.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 40 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 tbsp butter divided
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 8 cups chicken broth or vegetable broth
  • 5 lbs Russet potatoes peeled and diced
  • 1/4 tsp thyme
  • 3 tsp kosher salt plus more to taste
  • 2 cups whole milk warmed
  • Optional: 1/4 to 1/2 cup sour cream stirred in off heat
  • Black pepper to taste

Method
 

  1. Melt half of the butter and then sauté onion until translucent.
  2. Add garlic and sauté for 30 seconds.
  3. Add chicken broth, potatoes, thyme, and salt. Simmer for 12-15 minutes or until potatoes are very tender.
  4. Blend half of the soup using blender or immersion blender until smooth, and then return it to the pop. Stir in the remaining butter until melted and combined.
  5. Stir in warmed milk and sour cream off heat. Do not boil after adding milk.
  6. Add black pepper and salt to taste.

Notes

  • Blend only part of the soup to prevent gumminess.
  • Do not boil after adding milk.
  • Soup thickens as it rests; add warm broth when reheating.
  • For freezer storage, add dairy after thawing and reheating.