{"id":7066268,"date":"2026-09-25T04:02:33","date_gmt":"2026-09-25T04:02:33","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/classic-potato-soup\/"},"modified":"2026-09-25T04:02:33","modified_gmt":"2026-09-25T04:02:33","slug":"classic-potato-soup","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7066268","title":{"rendered":"Classic Potato Soup"},"content":{"rendered":"


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Some recipes just feel like home, and Classic Potato Soup is one of them for me. This soup is thick and creamy, with plenty of tender potato chunks and savory flavor from a handful of everyday ingredients. My mom always made potato soup when we were under the weather, and I still find the warmth and simplicity so comforting. And let’s not forget, potatoes are SERIOUS budget comfort food. This recipe doesn’t need heavy cream or expensive add-ins to taste delicious. It’s on the table in 55 minutes and makes six generous servings for only $0.90 each (which will fill you right up and<\/em> leave you happy!)<\/p>\n

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Proof That Simple Can Be Delicious<\/h2>\n

Sometimes simplicity and technique are what make a recipe great. This soup starts with butter, onion, celery, and garlic, which create a flavorful, savory base, while a quick roux gives the broth body. The starchy russet potatoes help with thickening, too. I found that gently mashing the potatoes a few times in the pot creates a velvety broth while leaving plenty of tender chunks…those different textures make allll the difference here! Then whole milk goes in near the end and gets a short, gentle simmer to keep the broth smooth and creamy. And no blender to wash afterward? I’ll happily take that little win.<\/p>\n

I like to serve it with fresh chives and crusty bread, both optional, for an easy meal that feels like a little self-care in a bowl. This easy creamy potato soup is my idea of comfort food done right.<\/p>\n

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Recipe Success Tips<\/span><\/h2>\n
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  1. Keep the potato cubes small and even.<\/strong> I peel the russets and cut them into ½-inch cubes, so they cook evenly and become tender enough to mash within the listed cook time. Russet skins can be quite tough in a creamy soup, so peeling them creates a smoother finish. Larger pieces may stay firm in the center and need a longer simmer before they’re ready to mash.<\/li>\n
  2. Go slowly with the broth.<\/strong> Start by whisking a small splash of broth into the flour-coated vegetables. Once the mixture is mostly smooth, gradually whisk in the rest. This gently loosens the roux (the cooked butter and flour mixture) and helps prevent lumps of flour from sneaking into your soup.<\/li>\n
  3. Take the chill off the milk.<\/strong> I always let the milk sit at room temperature while the potatoes simmer. When it’s time to add it, keep the heat low and give the soup only a short, gentle simmer. Don’t let it boil. Boiling can cause the milk to separate or scorch, and that’s not what I want for your creamy potato soup!<\/li>\n
  4. Mash your way to a thicker soup. <\/strong>The roux starts thickening the broth from the get-go, then the mashed russets and whole milk build on that creamy texture. I give the potatoes about 8 to 10 gentle mashes right in the pot, then stop while plenty of chunks remain. If you prefer a thicker soup, mash a few more potatoes instead of adding extra flour. Just don’t pulverize them! Overworking starchy potatoes can make the soup gluey.<\/li>\n
  5. Taste it again at the end. <\/strong>Potatoes soak up seasoning, and the saltiness of different broths can vary quite a bit. I use Better Than Bouillon because it’s flavorful, economical, and easy to adjust, but I still taste the soup after adding the milk and season again if needed.<\/li>\n<\/ol>\n<\/div>\n

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    Jennie Alley making her classic potato soup in our Nashville test kitchen.<\/em><\/figcaption><\/figure>\n
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    Why Russets Work Twice as Hard<\/span><\/h2>\n
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    In my opinion, russets are the best potatoes for potato soup (and they do a lot<\/em> in this recipe!) Their high starch content gives them a soft, fluffy texture, and some of that starch makes its way into the broth as they cook. So those potatoes gives me both<\/em> hearty pieces to scoop up and a naturally fuller-bodied soup. We use them in our loaded potato soup<\/a> too, and I love the texture they add. Overachiever behavior from the humble potato!<\/p>\n

    Yukon Golds will, of course, work too but they behave a little differently. They have a naturally buttery flavor and hold their shape better than russets, but they contain less starch. This means they won’t contribute quite as much thickening, so expect more defined potato chunks and a slightly looser broth (which actually makes them a great choice for our delicate potato leek soup<\/a>!). Waxy red potatoes hold together even more firmly and produce a similar result. Both are perfectly good options, but when I want a thick, velvety potato soup, russets are my first pick.<\/p>\n<\/div>\n

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    What to Serve with Potato Soup<\/h2>\n

    You really can’t go wrong with a bowl of creamy potato soup. One serving here is about two cups, so it’s totally filling enough to enjoy as-is. All those tender potato pieces give it real stick-to-your-ribs heartiness. I usually add a few fresh chives, and I’m happy!<\/p>\n

    Of course, sliced sourdough, whole-wheat bread, or garlic bread<\/a> are perfect for dipping. Homemade croutons<\/a> also make a crisp topping and put stale bread to good use. Sour cream, shredded cheddar, sliced green onions, black pepper, and crispy bacon are all fair game, too. For something fresh and crunchy on the side, add a Caesar salad<\/a>. Or when I want to lean fully into comfort-food mode, I’ll make an air fryer grilled cheese<\/a> for dunking. A BLT<\/a> also makes a great soup-and-sandwich lunch, especially if you’ve already cooked bacon for topping.<\/p>\n

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    Homemade Garlic Bread<\/h3>\n

    $4.63 recipe \/ $0.39 serving<\/span><\/div>\n

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    How to Make Homemade Croutons<\/h3>\n

    $0.71 recipe \/ $0.18 serving<\/span><\/div>\n

    <\/a><\/article>\n

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    \"Air<\/div>\n
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    Air Fryer Grilled Cheese<\/h3>\n

    $1.77 each<\/span><\/div>\n

    <\/a><\/article>\n

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    \"Side<\/div>\n
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    Classic BLT Sandwich<\/h3>\n

    $4.56 recipe \/ $2.28 serving<\/span><\/div>\n

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    <\/span> Print<\/a>
    \n     <\/span> Add to Collection<\/a> <\/span> Go to Collections<\/a><\/p>\n

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    Classic Potato Soup<\/h2>\n

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/p>\n

    <\/span><\/span><\/span><\/span><\/span><\/div>\n
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    This easy Classic Potato Soup recipe turns a handful of everyday ingredients into a thick, creamy, and deeply comforting meal in under an hour.<\/span><\/div>\n
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    Course <\/span>Soup<\/span><\/div>\n
    Cuisine <\/span>American<\/span><\/div>\n
    Total Cost <\/span>$5.41 recipe \/ $0.90 serving<\/span><\/div>\n<\/div>\n
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    Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
    Cook Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
    Total Time <\/span>55 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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    Servings <\/span>6<\/span> servings (2 cups each)<\/span><\/span><\/div>\n
    Calories <\/span>329<\/span>kcal<\/span><\/span><\/div>\n
    Author <\/span>Jennie Alley<\/a><\/span><\/div>\n
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    Equipment<\/h3>\n