This traditional potato soup is creamy (without needing heavy cream), hearty, and full of simple flavors like onion, celery, butter, and milk. It’s the kind of soup grandma used to make — humble, filling, and incredibly satisfying.
🍽️ Ingredients (Serves 4–6)
Vegetables
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4–5 medium potatoes, peeled & diced
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1 medium onion, chopped
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2 celery stalks, chopped
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2 carrots, chopped (optional but classic)
Soup Base
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2 tbsp butter
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2 tbsp flour (for thickening)
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4 cups chicken or vegetable broth
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1–2 cups milk (whole or 2%)
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Salt & black pepper, to taste
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½ tsp garlic powder (optional)
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½ tsp dried thyme or parsley (optional)
For Serving
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Green onions or parsley
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Crumbled bacon (optional)
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Shredded cheese (optional)
🔥 Instructions
1. Cook the vegetables
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Add potatoes, onion, celery, and carrots to a large pot.
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Pour in broth to cover.
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Add salt and pepper.
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Bring to a boil, then reduce heat to medium and cook 10–12 minutes until potatoes are tender.
2. Make the roux (thickener)
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In a separate small pan, melt butter over medium heat.
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Stir in the flour to form a paste.
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Cook 1 minute to eliminate the raw flour taste.
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Slowly whisk in 1 cup of milk until smooth and slightly thick.
3. Combine everything
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Pour the milk mixture (roux) into the pot of cooked vegetables.
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Stir gently as the soup thickens.
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Add more milk if you want it creamier.
4. Simmer
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Let the soup cook on low for 5–10 minutes until thick, creamy, and cozy.
5. Serve
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Taste and adjust seasoning.
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Ladle into bowls and top with bacon, cheese, or green onions.
⭐ Tips
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If you want a thicker, creamier texture, mash some of the potatoes directly in the soup.
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If you prefer a smooth soup, blend half the pot with an immersion blender.
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Whole milk works best for rich flavor, but 2% is fine too.
❓ Q/A Section
Q1: Can I make this without flour?
Yes — mash some potatoes into the broth to naturally thicken it.
Q2: Can I make it dairy-free?
Use:
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oat milk or almond milk, and
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olive oil instead of butter.
Q3: Can I add meat?
Yes! Popular options:
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cooked bacon
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diced ham
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cooked shredded chicken
Add at the end.
