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Easy Creamy Potato Soup

A bowl of creamy potato soup topped with fresh chives, ready to eat.

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A simple and creamy potato soup that’s perfect for a quick and comforting meal. This recipe is lighter on cream but rich in flavor, and it’s ready in about 30 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and diced
  • 1 cup milk
  • 1/2 cup half-and-half
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh chives, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  4. Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot.
  5. Stir in the milk and half-and-half. Heat gently until warmed through, but do not boil.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with fresh chives.

Notes

  • For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
  • You can substitute vegetable broth for chicken broth for a vegetarian option.
  • This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • For Instant Pot: Sauté onion and garlic in the pot. Add broth, potatoes, and seasonings. Cook on high pressure for 8 minutes, then natural release for 5 minutes. Stir in milk and half-and-half, and heat through.

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