There are few dishes as universally comforting as a bowl of hot potato soup. This Easy Creamy Potato Soup Recipe with Chicken Broth is the kind of meal that wraps you in a warm blanket of flavor. It is a classic homestyle dish that focuses on simple, pantry staple ingredients to create something truly magical. While many potato soups rely on heavy roux or excessive cheese to get flavor, this recipe uses the savory depth of chicken broth and the natural starch of the potatoes to create a soup that is both rich and surprisingly easy to make.
This version is perfect for busy weeknights when you want something homemade but don’t have hours to simmer a stock. It strikes the perfect balance between a chunky chowder and a smooth bisque. The chicken broth adds a lightness that keeps the soup from feeling like heavy cement in your stomach, while a touch of cream ensures it feels luxurious. It is a versatile canvas that welcomes all your favorite toppings, from crispy bacon to sharp cheddar cheese.
Why You’ll Love This Recipe
Budget Friendly & Simple
Potatoes are one of the most affordable ingredients in the grocery store, making this soup an economical choice for feeding a family. The ingredient list is short and consists of items you likely already have: onions, garlic, broth, and potatoes. It proves that you don’t need expensive cuts of meat to make a delicious dinner.
One Pot Wonder
Cleanup is a breeze with this recipe because everything happens in a single pot. From sautéing the aromatics to simmering the soup, you only have one vessel to wash at the end of the night. It creates a stress free cooking environment, allowing you to focus on enjoying the meal.
Ingredients
- 5 cups Russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 tbsp butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or whole milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chives (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and sauté until soft (5 minutes). Add garlic and cook 1 minute.
- Stir in flour and cook for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth until smooth. Add the cubed potatoes, salt, and pepper.
- Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher to mash about half of the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and heat through (do not boil). Adjust seasoning.
- Serve hot garnished with chives, bacon, or cheese.
Ingredient Highlights & Substitutions
Essential Ingredients
Russet potatoes are the top choice for this soup because their high starch content allows them to break down slightly, naturally thickening the broth. Chicken broth provides the savory liquid base—use a high quality or homemade stock if possible for the best flavor. Onions and garlic form the aromatic foundation. Heavy cream or whole milk is added at the end for richness. Butter and flour are used to make a quick roux to ensure a velvety consistency.
Smart Substitutions
If you want a vegetarian version, you can swap the chicken broth for vegetable broth, though the flavor will be slightly sweeter. For a dairy free option, use coconut milk (full fat) or a dairy free coffee creamer alternative, though this will change the flavor profile. If you are a fan of loaded soups, you might also want to check out this Best Homemade Loaded Potato Soup Recipe for Dinner which takes the toppings game to the next level.
Step-by-Step Instructions
Prep Phase
Peel and chop your Russet potatoes into cubes. Try to keep them around 3/4 inch size so they cook quickly and evenly. Dice a medium yellow onion and mince your garlic cloves. Measure out your chicken broth and cream so you aren’t scrambling mid cook. If you plan on using bacon as a garnish, fry it now and set it aside, using the rendered fat to cook the vegetables for extra flavor.
Cooking Phase
In a large soup pot or Dutch oven, melt butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Sprinkle flour over the onions and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are fork tender.
Pro Tips for Perfect Results
Technique Secrets
For the best texture, use a potato masher directly in the pot once the potatoes are cooked. Mash about half of them to thicken the soup while leaving the other half in chunks for texture. If you prefer a completely smooth soup, you can use an immersion blender, but be careful—potatoes can become gummy if over blended. The mashing technique usually yields the best rustic result.
Common Mistakes to Avoid
Do not boil the soup once the cream has been added. High heat can cause the dairy to curdle and separate. Always reduce the heat to low or turn it off completely before stirring in the cream or milk. Also, be careful with salt. Store bought chicken broth can be salty, so taste your soup before adding extra salt at the end.
Serving Ideas & Pairings
Presentation & Plating
Serve this soup in deep bowls. The pale color of the soup makes it a perfect canvas for colorful toppings. Green chives, bright orange shredded cheddar cheese, and dark red crispy bacon bits make the dish pop visually. A crack of fresh black pepper on top adds a nice finish.
Pairing Suggestions
This soup is carb heavy, so pair it with a crisp green salad with a vinaigrette dressing to lighten the meal. It also goes wonderfully with a grilled cheese sandwich or a piece of crusty sourdough bread for dipping.
Frequently Asked Questions
Q1? Can I leave the skin on the potatoes?
Yes, if you use Yukon Gold or Red potatoes, the skin is thin enough to leave on for a rustic texture. However, Russet skins can be tough and might detach during cooking, so peeling is recommended for Russets.
Q2? How do I reheat this soup?
Reheat gently on the stove top over medium low heat. You may need to add a splash of water or broth as the potatoes will continue to soak up liquid while sitting in the fridge, making the soup very thick.
Q3? Can I add cheese to the soup base?
Absolutely. If you want a cheesy potato soup, stir in 1 to 2 cups of shredded cheddar cheese at the very end along with the cream. Stir until melted and smooth.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 45mg |
| Sodium | 850mg |
| Carbohydrates | 40g |
| Dietary Fiber | 4g |
| Protein | 8g |
Conclusion
This Easy Creamy Potato Soup Recipe with Chicken Broth is a classic for a reason. It delivers comfort, flavor, and warmth without requiring hours of effort. It serves as the perfect base for a family dinner that everyone can customize with their favorite toppings.
