What makes a great creamy potato soup ?

The creaminess in potato soup comes primarily from starchy potatoes like russets, which naturally thicken the soup as they cook. Adding a mix of cream, milk, and butter enhances that smooth texture. I use similar methods in dishes like my Football Slow Cooker Favorites where comfort is key, and texture matters just as much as taste.

Do potatoes get mushy in soup?

Yes, they can if overcooked or if you use waxy varieties like red potatoes. To avoid mushiness, stick with russets or Yukon Golds and keep an eye on the simmer time—once they’re fork-tender, it’s time to blend or serve. You’ll find tips like these throughout our one-pot meals that keep texture in check.

Why is my potato soup not creamy?

There are a few possible reasons. If you used waxy potatoes, they may not break down enough to create a smooth base. Skipping cream, milk, or butter can also make the soup feel thin. Finally, not blending part of the soup will leave it chunkier than expected. Try our suggested tweaks or check out similar advice in 30-minute recipes that rely on quick, creamy techniques.

Is cream of potato soup good by itself?

Absolutely. A well-made cream of potato soup is rich and flavorful enough to be enjoyed alone. That said, toppings like cheese, bacon, or scallions can add extra depth. For example, on chilly days, it goes beautifully with a bowl of Healthy Coffee Drinks from Starbucks to warm your hands and heart.

Creamy Potato Soup – 1 Ultimate Cozy Recipe You’ll Love

Name: Creamy Potato Soup Recipe – Cozy, Thick, and Easy to Make
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 large russet potatoes, peeled and diced; 1 small onion, finely chopped; 2 tablespoons butter; 2 cloves garlic, minced; 3 cups vegetable or chicken broth; 1 cup whole milk; 1/2 cup heavy cream; Salt and pepper to taste; 1/2 teaspoon dried thyme; Optional: cooked bacon, shredded cheddar, chopped chives

Creamy Potato Soup Recipe – Cozy, Thick, and Easy to Make

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Creamy potato soup made with russet potatoes, butter, and cream—rich, velvety, and perfect for cold nights

Author: Olivia
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

4 large russet potatoes, peeled and diced

1 small onion, finely chopped

2 tablespoons butter

2 cloves garlic, minced

3 cups vegetable or chicken broth

1 cup whole milk

1/2 cup heavy cream

Salt and pepper to taste

1/2 teaspoon dried thyme

Optional: cooked bacon, shredded cheddar, chopped chives

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Instructions

Melt butter in a large pot over medium heat. Sauté onion and garlic until soft.

Add diced potatoes and broth. Simmer for 15–20 minutes until potatoes are fork-tender.

Blend half the soup for a creamy texture, then return to pot.

Stir in milk, cream, thyme, salt, and pepper. Simmer gently for another 5–10 minutes.

Serve hot with toppings like bacon, cheese, or chives.

Notes

Blend more or less for desired consistency.

Substitute cream with plant-based milk for a vegan version.

Store leftovers in fridge for up to 4 days or freeze in airtight containers.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 6g

Find it online: https://collectiverecipes.com/creamy-potato-soup-recipe/