Creamy Potato Soup
Updated Dec 15, 2025
This potato soup is made in one pot and with Yukon potatoes, carrots, celery, and thyme, blended smooth and finished with milk.
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My Creamy Potato Soup is So Good!
This is one of those soups that kinda looks blah because, after all, it’s a blended soup. (I think blended soups aren’t as exciting as a chunky ones!) But once you taste the flavor of this creamy potato soup, you’ll understand why it’s so good.
I use onion, carrots, celery, and garlic as the base, which is very common in a lot of my soup recipes. But the simple thyme seasoning goes with the veggies and the potatoes so well. When blended with vegetable broth and milk, it creates a creamy potato soup that you would think was made with heavy cream. It’s a great soup for dunking grilled cheese into or even a chunky piece of homemade olive bread. And the best part is you can roughly chop everything because it’s all going to be blended anyway!
Creamy Potato Soup Ingredients
- Butter: Just enough to sauté. Or swap for olive oil.
- Onion, carrot, celery, and garlic: The backbone of flavor for this soup. Celery can we swapped for fennel, and you can use any onion you like.
- Dried thyme: I usually have this in my pantry, but you can use 3 tablespoons of fresh thyme instead.
- Potatoes: I like to use Yukon potatoes because they’re super creamy, but another yellow potato would work!
- Broth: Vegetable broth keeps this soup vegetarian, but chicken broth is fine too!
- Milk: Whole milk adds the best flavor, but you could use low-fat or plain, unsweetened non-dairy milk.
How to Make Creamy Potato Soup
Creamy Potato Soup Recipe
Creamy potato soup cooked with potatoes, onions, carrots, and celery, then blended until smooth and served with chives and sour cream.
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 3 carrot and chopped
- 3 celery sticks chopped
- 2 garlic cloves sliced
- 1 ½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds yukon potatoes peeled and cubed into ½-inch cubes
- 4 cups vegetable broth
- 1 cup whole milk
- Sour cream for serving
- Chives for serving
Instructions
- Melt the butter in a large pot over medium-high heat. Add the onions, carrots, celery, garlic, thyme, salt, and pepper. Cook the vegetables, until softened, 5-7 minutes.
- Add the potatoes and the broth, and bring to a boil for about 5 minutes, then lower the heat to a simmer, cover the pot and continue cooking until the potatoes are fork tender, 25-30 minutes.
- Remove the pot from the heat, and stir in the milk.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until all the soup is smooth.
- Serve the soup with sour cream and chives, if desired.
Notes
My Top Tip: Add the milk after you take the pot off the heat. This helps keep it from curdling and gives you a smoother sauce.
Storage: Kept in an airtight container in the fridge, the soup will keep for up to 4 days! I prefer to warm soup in a saucepan on the stovetop because it heats more evenly this way, but you could also do so in the microwave for a few minutes (adding 30-second increments as needed).
Freezing: Cool soup completely, then freeze in airtight containers, leaving space for expansion.For best texture, add milk after reheating, not before freezing. It will keep for up to 3 months. Thaw in the fridge overnight, then bring to a boil before serving.
Nutrition
Serving: 1.5cups, Calories: 268kcal, Carbohydrates: 44g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 22mg, Sodium: 1636mg, Potassium: 1031mg, Fiber: 6g, Sugar: 10g, Vitamin A: 8451IU, Vitamin C: 40mg, Calcium: 133mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Cheese. Try mixing in a few handfuls of grated cheddar cheese. I also like to put out grated cheese and let everyone top their own bowls with it!
- Leeks. Use leeks instead of onion in this recipe for a variation on potato leek soup (one of my favs!). Use the white parts of 3 leeks instead of the onion.
- Roasted broccoli. Stir in two cups of chopped roasted broccoli after blending the soup! You could also just add it as a topping.
- Don’t blend the soup. You lose out on the creaminess, but if you like a chunkier soup, this is great unblended, too.
Recipe Tips
- Use the right kind of potato. Because this soup has minimal ingredients, the potato does a lot of the work to make it creamy! Choose a creamy, yellow potato like Yukon gold for the best texture.
- Soften but don’t brown the vegetables. This will draw out their more mellow flavors! Browning them adds its own flavor, which this soup doesn’t need.
- Add the milk after you take the pot off the heat. This helps keep it from curdling and gives you a smoother sauce.
- Be careful when blending. An immersion blender will make it easy to blend the soup right in the pot! But if you don’t have one, blending in batches with a traditional blender is fine. Just make sure to cover the lid with a kitchen towel and hold it down when blending. The pressure from the steam of the hot soup can cause the lid to fly off!
Serving Ideas
- Top it with Homemade Croutons or serve it with some homemade bread like these French Bread Rolls.
- Or pair it with a crisp salad like this Green Goddess Salad or my Fall Harvest Salad.
