Q1: Can I use a different type of potato for this soup?

Yes, while russet potatoes give the creamiest texture, Yukon Gold or red potatoes also work well. Just keep in mind they may create a slightly less fluffy consistency.

Q2: Can I make this potato soup ahead of time?

Absolutely! You can make it up to 2–3 days in advance. Store it in the fridge in an airtight container and reheat it gently with a splash of milk to loosen it.

Q3: How can I make this recipe vegetarian?

To make a vegetarian version, substitute the chicken broth with vegetable broth and skip the bacon topping. You can also add sautéed mushrooms or corn for extra flavor.

Q4: What can I do if the soup is too thin or watery?

Simmer the soup a bit longer to let it thicken naturally, or mash a few potatoes in the pot. If needed, add a bit more roux (butter + flour) to increase thickness.

Creamy Potato Soup - recipe maestro

Name: Creamy Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 large russet potatoes, peeled and diced; 1 finely chopped onion; 2 cups chicken broth; 3 cups milk; 1/4 cup butter; 1/4 cup all-purpose flour; Salt and pepper to taste; Shredded cheddar cheese (for garnish); Chopped green onions (for garnish); Crispy bacon bits (for garnish)

Description

A creamy potato soup recipe for beginners that’s rich, comforting, and easy to make with simple ingredients. Perfect for quick and healthy meals.

Ingredients

Scale

6 large russet potatoes, peeled and diced
1 finely chopped onion
2 cups chicken broth
3 cups milk
1/4 cup butter
1/4 cup all-purpose flour
Salt and pepper to taste
Shredded cheddar cheese (for garnish)
Chopped green onions (for garnish)
Crispy bacon bits (for garnish)

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Instructions

In a large pot, combine diced potatoes and chopped onion. Add chicken broth and bring to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden. Slowly add milk while whisking constantly until thickened and smooth.
Pour the milk mixture into the pot with the potatoes. Stir well and let it simmer for 5–10 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with shredded cheddar cheese, crispy bacon bits, and chopped green onions. Serve hot.

Notes

If soup is too thick, thin it with extra broth or milk.
Use vegetable broth and skip bacon for a vegetarian version.
Reheat leftovers gently with a splash of milk to restore creaminess.
For extra flavor, add garlic, herbs, or corn.
Store leftovers in the fridge for up to 3 days in an airtight container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 35mg