Warm up with a bowl of this rich and velvety potato soup. Known as the ultimate comfort food, this recipe relies on the natural starches of the potato to create a thick, satisfying texture. It is a hearty meal that’s simple to make and perfect for chilly evenings.
Ingredients
- 4 tbsp Unsalted butter (for the base)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose flour (to thicken)
- 4 cups Russet or Yukon Gold potatoes (peeled and cut into 1/2 inch cubes)
- 3 cups Chicken or vegetable broth
- 2 cups Whole milk or half-and-half (for extra creaminess)
- 1 tsp Salt (or to taste)
- 1/2 tsp Black pepper (freshly ground)
- 1/2 cup Sour cream (optional, for tanginess)
- 1/4 cup Fresh chives or green onions (chopped, for garnish)
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and whisk for 1-2 minutes to cook out the raw flour taste, forming a light roux.
- Gradually pour in the broth while whisking constantly to prevent lumps. Add the cubed potatoes and bring the mixture to a gentle boil.
- Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Use a potato masher or immersion blender to lightly mash some of the potatoes directly in the pot. This creates a thicker, creamier consistency while leaving some chunks for texture.
- Stir in the milk and sour cream (if using). Season with salt and black pepper. Let it simmer for another 2-3 minutes to heat through.
- Ladle into bowls and garnish with fresh chives, shredded cheese, or crispy bacon bits. Serve hot!
Nutrition
Calories: 201kcalCarbohydrates: 11gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 594mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 531IUVitamin C: 3mgCalcium: 45mgIron: 1mg
The Definition of Comfort in a Bowl
There is something uniquely satisfying about the thick, starchy texture of a well-made potato soup. It provides a level of warmth and fullness that few other dishes can match, which is why it undoubtedly earns its place on the list of the top 10 best soup recipes ever. If you enjoy creamy vegetable-based starters but want something with a bit more of a spicy kick, don’t miss our vibrant Carrot Ginger Soup.
Why This is One of the Top 10 Best Soup Recipes Ever
This recipe is a favorite across generations because it turns humble, affordable ingredients into a masterpiece. Many enthusiasts consider it a staple in the top 10 best soup recipes ever category for several reasons:
- Incredible Satiety: Unlike clear broths, the dense texture of potatoes makes this soup feel like a complete, heavy meal that keeps you full for hours.
- Versatile Toppings: You can customize your bowl with “loaded” toppings like sharp cheddar, salty bacon, or cooling sour cream to fit your exact craving.
- Perfect Consistency: By mashing only a portion of the potatoes, you get a velvety liquid base combined with tender chunks that make every bite interesting.
Tips for Perfecting One of the Top 10 Best Soup Recipes Ever
- Choose the Right Potato: Russet potatoes are high in starch and break down easily, making them perfect for a thick soup. Yukon Golds hold their shape better if you prefer more distinct chunks in your bowl.
- Don’t Over-Blend: If you use an immersion blender, be careful not to over-process. Over-blending potatoes can sometimes release too much starch and lead to a “gluey” texture rather than a creamy one.
- Add Dairy at the End: Always add your milk, cream, or sour cream towards the end of the cooking process on lower heat to prevent the dairy from curdling or separating.
I used half-and-half and added sour cream. Flavor was great, but I somehow got lumps in the roux/broth mix. Next time I’ll pour slower.
I followed the steps but mine turned out too thick, anyone else have this problem?
Not bad, but I think it needs more seasoning. Maybe some paprika?
Paprika? I think it’s fine the way it is. More seasoning might overpower the creaminess.
I totally agree! A bit of paprika would add a nice kick! Have you tried cayenne pepper too? That’s good too!
Why do you need milk AND sour cream? Seems like too much. I just use one.
Yesss! Finally a recipe that works! My whole family loved it! Will make again.
Yummmmm! 🥔😍
My kids hated it. I don’t know why, they love potatoes! Maybe I did something wrong 🤔
I love potato soup! This one looks really creamy, gonna try it for dinner tonight!
This soup is a game changer! So creamy and delicious. My kids loved it!
I’m so glad your kids loved it! It’s definitely a favorite in our house too. What did you serve it with?
Game changer? Really? It sounds pretty basic to me. Do you think it really tastes that good?
Ultra-creamy? More like ultra-heavy. Could barely finish a bowl. Not for me!
Yummy! I omitted the sour cream cause I didn’t have any, but it still tasted great. Thanks for sharing!
I don’t know about this recipe. Isn’t potato soup just potatoes in water? Seems complicated for nothing.
I didn’t have russet so I used red potatoes and it was still good, just slightly less creamy. Still keeping the recipe.
Y’all. This soup is a big ol’ hug in a bowl! Perfect for cold nights. Definitely a keeper.
I thought 4 cups broth seemed like a lot but it ended up perfect. Also the onion cook time (5 min) was spot on—made it sweet.
I tried this recipe but it didn’t thick up like I wanted. I probably did it wrong, but I followed it. 🤷♂️
Soo good. I added some bacon bits on top, made it even better! This will be my go-to recipe.
The recipe says simmer 15-20 minutes—my potatoes were still firm after 20, so I had to go longer. Maybe my cubes were bigger, but just a heads-up.
Turned out good, but I had to simmer a bit longer because my cubes were bigger than 1/2 inch. Next time I’ll keep an eye on fork-tender.
That makes sense. I always cut mine smaller than the recipe says and still check with a fork at the 15-min mark. Fork-tender = no regrets.
Glad it turned out! Bigger potato cubes definitely need extra simmer time—fork-tender is the real clock. Next batch you’ll nail it.
I followed it exactly but my soup came out kinda thick like mashed potatoes. Next time I’ll add more broth or milk at the end. Still yummy though, especially with chives on top.
Absolutely divine! The creaminess is on another level. Added some bacon on top and it was a game changer!
Bacon on top? Genius! I’ll definitely try that next time. Thanks for the tip!
I dunno, man. Soup with bacon sounds weird. Isn’t that too many flavors?
This soup is sooo delicious! I made it for my family and they all loved it. Will definitely make again!
Tastes like the ones we had at the restaurant! Amzaing. I put a little chili flakes and it was perfect.
Really good comfort soup. I skipped the immersion blender because I like chunks, and it still came out thick enough. Next time I’ll add extra pepper.
Just the right amount of flavor! Made it for a cozy night in, and it hit the spot. 👌
Yum! This soup sounds amazing! I can’t wait to try it myself. 😊
I tried this but it turned out too thick. Maybe I added too much flour? Not sure, but it was a bit heavy.
Eh, it was alright. I think it needed more salt or something. Kinda bland for my taste.
I was skeptical about flour thickening, but whisking while adding broth works. Also mashing some potatoes is genius. Would add garlic powder next time just because I love it.
I tried making this and it turned out way too thick. I followed the recipe… maybe I added too much flour?
Umm… 15-20 minutes for fork-tender potatoes? Depends on cube size, I guess. Mine took closer to 30, but maybe my pot runs cold. Don’t be afraid to check.
Pretty good, but I think 3 cups broth might need adjusting depending on the potato size. Mine was slow to get tender, had to simmer longer.
Good point about the broth—potatoes definitely vary. I usually check for fork-tender at 15 minutes and then decide if I need a little more simmer time (or a splash more broth).
This soup is amazing! So creamy and loaded with flavor. My kids devoured it! 🍲
Honestly… I don’t get why you mash potatoes AND add milk AND sour cream. Too many steps for soup. But my neighbor said it’s fire so maybe I’m just lazy 😅
This tastes kinda like regular potato soup, not “ultra-loaded” though. I added bacon bits at the end and it improved a lot. Maybe the title is hype.
Totally get that—mine was “regular potato soup” until I added bacon bits like you. Instant upgrade. Next time I’ll probably toss in some shredded cheddar too.
I tried to whisk the broth in slowly like it said… I didn’t. I got a couple lumps, but mashing them out worked. Kind of annoying though.
Wow, this soup is AMAZING! So creamy and flavorful! Definitely my new favorite recipe.
Made this tonight and it’s *dangerously* good. The roux step really helps—no floury taste at all. I used half-and-half and it came out super silky. Will definitely make again.
Dangerously good is exactly right 😄 I always forget to whisk the flour long enough—so yours sounds perfect. Did you mash with a masher or use the blender?
Yes!! The roux step is the secret. Glad it came out silky—half-and-half is such a good call for that creamy texture.
Not bad, but who needs that much butter? I think it would still taste good without half of it. Just sayin’!
This sounds yummy, but can I use almond milk instead of regular milk? I’m lactose intolerant.
The roux step matters—mine almost got a little too brown but I caught it. Still turned out good though, and mashing some potatoes gives the best texture. Next time I’ll add a pinch of garlic powder too.
I was skeptical about how thick it would get, but whisking + mashing some potatoes was perfect. Tastes like the loaded soup you’d get out. 10/10.
Pretty solid recipe, but I think 4 tbsp butter + 1/4 cup flour is a lot for 4 cups broth. Mine got thick fast, so I added an extra splash of broth and it fixed it.
Totally agree—my first time it went past “creamy” straight into paste 😅. I ended up thinning with more broth too. Good call adding it gradually.
5 stars just for the chives idea. Also, who doesn’t love butter + garlic? My kitchen smelled amazing. Would make again easy.
The instructions are clear, but I accidentally simmered too long and the potatoes got kinda mushy. Still tasted good though—like comfort food soup for days.
“comfort food soup for days” 😄 If it got mushy, I’d say you basically made it extra-thick. Did you cover the pot the whole time? That might speed up cooking.
Happens to me too—potatoes go from perfect to mushy fast. Next time try simmering closer to 15 min and only mash a little. Glad it still tasted good though!
Could’ve been saltier for my taste. Also, 15-20 minutes wasn’t enough for my cubes—I simmered closer to 30 so they actually got fork-tender.
Totally agree on the salt—mine needed a good extra pinch too. I ended up adding salt in small increments at the end.
My kid said it tastes like “potato cloud.” I’m taking that as a win. I skipped sour cream and it still came out creamy.
Not sure about the sour cream being optional—mine needed it for flavor balance. Also, I forgot the chives and it still tasted great, just not as “loaded” looking.
Totally agree—sour cream is what gives it that tang and “loaded” flavor balance. If mine skips, it tastes flatter to me too.
Followed the steps but mine got a little too thick after simmering. I added more broth and it fixed it, so not a big deal.
I was skeptical about only 1/4 cup flour, but wow. The texture is spot-on. Next time I’ll add a little extra pepper and maybe some shredded cheddar like the “loaded” vibe.
The flavor is nice, but I’m not sure about the “ultra” part lol. Also mine got too thick after cooling—maybe I should’ve used less roux.
I skipped the sour cream (didn’t have it). It was still tasty, just less tangy. Could be my fault, but yeah.
Made this tonight—so creamy without tasting “heavy.” I used Yukon Gold and mashed about half the potatoes. The garlic + roux step really matters; no lumps for me. 10/10 would cook again.
Not gonna lie, I was worried about the flour step, but whisking like the recipe says worked. No lumps for me. Soup texture was spot on.
Made this last night—so creamy without tasting heavy. I used Yukon Gold and it came out perfect. The chives on top are the move.
Why the sour cream if there’s already milk? I didn’t have any and used extra half-and-half. Tasted fine, just less tangy.
Yeah, the sour cream is mostly for that tangy “restaurant” flavor and a slightly richer mouthfeel. Milk alone can taste a bit flatter, so your tweak with extra half-and-half totally makes sense.
Made this last night and it’s genuinely *so* comforting. I used Yukon Golds and half-and-half—thick, creamy, no lumps because I whisked the flour/broth slowly. Chives on top = perfect finish. 10/10 comfort food.
1/2 cup sour cream optional?? I skipped it and it was bland and flat. Also I don’t get why people add flour—just use cream. But ok, I’ll try again properly.
I followed it and it turned out bland. I added more salt and pepper at the end and then it was decent. Maybe the “to taste” salt wasn’t enough for me.
Flavor is nice, but mine got kinda thick like gravy? Maybe I mashed too much. Still ate it anyway lol.
I used half-and-half and added sour cream (didn’t have chives so I used green onions). Flavor was solid, but I think I under-salted because it needed more punch at the end.
Pretty good, but mine was a bit thick after simmering—probably because I simmered too long. Still tasty. Would loosen with more broth/milk next time.
Made this last night and it was *so* cozy. I used half-and-half + skipped sour cream, still tasted super creamy. The roux step really matters—no lumps for me.
Question: do you have to use whole milk? I used skim and it wasn’t as rich. Still okay, but I wouldn’t call it loaded-creamy.
Not sure about “ultra-creamy” though—my immersion blender made it smooth but it wasn’t super creamy like restaurant versions. Could be the milk % I used. Flavor was okay, just not wow.
I tried to use immersion blender and apparently mashed the whole pot… now it’s basically potato purée soup. Still good though, my kids didn’t complain.
I followed the recipe but I think I over-whisked the flour? Still tasted good though—just a little thicker than expected. Would make again, maybe slightly more broth next time.
I followed it pretty much exactly and it turned out great. Next time I might add a little garlic powder too, but overall really comforting.
That’s awesome—sounds super cozy! Garlic powder is a great “just a little extra” move. Did you mash it partially with a masher or use the immersion blender?
Yo this is basically just “potatoes + dairy + vibes”… but the instructions are clear so I’ll give it a shot. If it fails, it’s on the roux 😂
Made this tonight—wow. The roux step really matters. Mine turned out super creamy even without a ton of extra toppings. 10/10 comfort food.
This is basically a creamy potato situation, yes, but I’m not sure it deserves the name “loaded.” Needs bacon or cheese in the pot, not just as a garnish.
“Ultra-creamy” is an exaggeration… but i ate two bowls anyway 😅. Could use more salt? Also I wish the instructions had said when to taste.
I’m skeptical about the whole roux + broth combo. Seemed like it would clump, and sure enough it did for me. Won’t remake it.
Not gonna lie, I’m skeptical about only 4 tbsp butter + 1/4 cup flour. But it worked. The immersion blend step made it restaurant-y.
I was skeptical too—1/4 cup flour feels like not enough for 4 cups broth. But the roux + mashing must be doing the heavy lifting. Glad it worked!
Wait… only 4 tbsp butter and that thickened it? I guess immersion blending is basically cheating 😄. Gonna try it—my soups always end up too thin.
I followed it pretty closely and it tasted bland until I added extra salt. Also, 4 tbsp butter feels like a lot but it’s probably fine.
Made this tonight and it was ridiculously creamy. The roux step matters—no floury taste at all. I used Yukon Gold and it mashed perfectly.
I tried this with russet potatoes and it never really thickened like I wanted. I followed the whisking, so maybe my heat was too low. Any tips? I’d rate it higher if it had thickened properly.
This is basically potato soup 2.0. Way better than the instant packets my roommate keeps buying 😅
Wait—does the flour actually thicken it enough without making it taste floury? I always mess that step up.
Totally agree 😄 I feel like instant packets are “potato-flavored water” at this point. This version sounds so much richer with the roux + whole milk!
Pretty good, but mine got a little too thick after simmering. Next time I’ll use a bit more broth or keep an eye on the heat.
Good call! I’ve had that happen too—usually it means it reduced a bit too much. I like to add broth a splash at a time until it loosens up.
Mine did the same after I simmered longer than the recipe. I’d start checking at like 12-15 min and then keep the heat more gentle.
This is solid but feels like a lot of steps. Also 1/4 cup flour feels like… will it be too much? Mine tasted a bit floury before I simmered longer.
I get what you mean—this *does* have a few steps, but most of it is just simmer time + whisking. The flour quantity is pretty standard for soup thickness; I’d worry more about under-cooking the roux than “too much flour.”
Not gonna lie, whisking the broth so no lumps forms was annoying. But once it came together, it was comfort food heaven. Chives on top are a must.
I always skip the whisking and just dump the flour in… somehow it still thickens? Maybe I’m doing science wrong 😅. Either way, sounds like a cozy bowl.
Totally agree on the chives—my soup looks sad without them 😂. I also hate the whisking part, but once the roux kicks in it’s worth it.
The garlic step says 1 minute—mine was fragrant but I was worried it would burn, so I maybe didn’t cook enough. Soup still good. I think cumin or smoked paprika would be awesome too.
Good call on watching the garlic—mine burns if I go past fragrant, too. I usually keep it at medium-low for that 1 minute and it’s perfect. Love the cumin/smoked paprika idea!
Could use more flavor. Like where’s the bacon? I mean, I added bacon anyway and then it was great.
I tried blending the whole thing like a smoothie (oops) and it turned gummy-ish. The “light mash” note matters. Still edible, just not the right consistency.
My whole family ate it and asked for seconds. I used half-and-half and a little extra chives. This is going into the regular rotation.
Not gonna lie, I burnt the roux once (oops) and it tasted like wallpaper paste. But when I did it again carefully… wow.
Haha wallpaper paste is oddly specific 😅 Glad you figured it out—cooking out the flour makes all the difference.
Whole milk + sour cream sounds fancy, but I’m not sure it’s worth the extra dishes. Tastes good though.
The roux step is key. I always rush that part and regret it—this time no lumps and it came out smooth.
Yes! That roux step is everything—if you skip or rush it, the whole soup tastes “floury.” Glad yours turned out smooth 😄
Not sure about the sour cream being “optional” honestly. I left it out and it tasted… like regular potato soup, not loaded. Also the 1/2 inch cubes cooked fast but my onion could’ve been softer. Still edible, just not wow.
Yeah the recipe says optional, but tasting-wise it’s definitely doing work. Even adding just a couple tbsp at the end helps a lot.
Totally feel you. Sour cream is what gives it that tangy “loaded” vibe—without it mine was more plain too. I’d call it optional for texture, not for flavor.
This is basically loaded potato soup… but like, actually loaded. The potatoes mash nicely and the onion/garlic base smells amazing.
I tried to be “ultra creamy” but mine ended up kinda thick and gluey? I think I simmered too long after adding the milk. Also, I forgot to garnish so it felt a little flat. Flavor was decent, but texture needs tweaking.
This happens to me when I don’t whisk enough—maybe your roux got too thick before the broth? Try whisking in the broth slowly and don’t let it boil hard after adding flour/milk. Garnish matters too, but flavor usually pulls through.
Oof, sorry it turned gluey! If it simmers too long after adding the milk, the starch/thickening can get pasty. Next time I’d keep that last simmer super short (2–3 min) and stir often—also consider adding the milk off-heat then warm gently.
I’m usually skeptical of “ultra-creamy” claims, but this one delivered. Mashing some potatoes was the key. Next time I might add a little extra pepper and chives.
Made this for my family and it actually turned out super creamy without tasting floury. The roux step is key—followed it exactly. Will make again!
Pretty straightforward, but mine turned out a bit thick and I had to loosen it with more broth. Still tasty though. Probably mashed too much—oops.
If it got thick, next time maybe use the immersion blender less. I mashed like 10 seconds and it was perfect. Yours still sounds tasty though.
Happens to me too—sounds like your roux or mash just went a little hard. Glad you saved it with extra broth!
Made this tonight and it’s ridiculously creamy. The roux step really helps—no gluey flour taste at all. I skipped sour cream but still loved it.
Pretty tasty, but I think 1/4 cup flour is too much for my liking—felt a little pasty until I added more broth. Still edible though!
Made this last night—super cozy. I mashed more than the recipe says and it turned out *perfectly* thick. Chives on top really level it up.
This is basically potato chowder, but I appreciate the roux method. Some recipes just dump flour in and hope for the best.
Exactly! Roux is the difference between silky and lumpy. I do the same thing—whisking broth in slowly saves the day.
The instructions say gently boil then simmer—mine kept splattering, so I lowered the heat earlier. Texture was still creamy.
Pretty solid comfort food. I was nervous about the flour, but whisking helped. I skipped the sour cream (didn’t have any) and it still tasted great—just a little less tangy.
Not bad, but my garlic browned slightly and it gave a sharper taste. Still ate it all though 😂
Meh… too much work for soup. Could’ve just boiled potatoes and blended with milk. 2/5 stars.
Uhh… can you just use instant potato flakes instead? Kinda defeats the whole point but it might work?
You *can*, but I’d treat it like a shortcut not the same soup. Instant flakes will thicken faster—start with like 2–3 tbsp and simmer briefly, then adjust. You might still want to keep some real potato for texture.