A creamy and comforting potato soup made with onions, celery, potatoes, milk and seasonings — perfect for warming up on a chilly day. This cozy bowl of soup is light yet hearty, and it brings that old-fashioned comfort food feel straight to my kitchen.
Why You’ll Love This Recipe
I love how this potato soup manages to be both simple and satisfying. It uses humble ingredients that I usually have on hand, comes together quickly, and hits the spot every single time. Whether I’m in the mood for something cozy on a cold day or need a quick weeknight meal, this soup always delivers. Plus, I can easily tweak it to be creamier, chunkier, or spiced up to match whatever I’m craving.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 medium potatoes, peeled and diced
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½ cup onion, chopped
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½ cup celery, chopped
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2 tablespoons butter or margarine
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2 tablespoons all‑purpose flour
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1 cup milk (low‑fat works well)
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3 cups water (or broth for extra flavor)
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½ teaspoon salt (adjust to taste)
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⅛ teaspoon black pepper
directions
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I melt the butter in a large pot over medium heat.
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I add the chopped onion and celery, then cook them until they soften, about 3–5 minutes.
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I add the diced potatoes, salt, pepper, and enough water (or broth) to cover everything. Then I bring it to a boil.
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I reduce the heat, cover the pot, and let the soup simmer until the potatoes are tender, about 15–20 minutes.
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While that simmers, I whisk together the flour and milk in a separate bowl until smooth.
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I slowly stir the milk-flour mixture into the soup.
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I cook the soup, stirring constantly, until it thickens and is heated through—this usually takes another 5–10 minutes.
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I taste and adjust the seasoning, then serve the soup hot.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
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I sometimes swap some or all of the water with vegetable broth to add more depth.
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For a richer, more indulgent soup, I use cream or half-and-half instead of milk.
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I like adding garlic, thyme, or parsley for a little herbal boost.
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If I want a smoother texture, I blend part of the soup before adding the milk mixture.
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I sometimes stir in shredded cheese or top with fresh herbs for a finishing touch.
storage/reheating
Once cooled, I store the soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently over low to medium heat on the stove, stirring often so the milk doesn’t scorch. If I’ve frozen it, I thaw it overnight in the fridge and reheat the same way. A splash of milk or broth helps restore the consistency if it thickens too much.
FAQs
Can I make this soup ahead of time?
Yes, and I often do. This soup actually tastes better the next day as the flavors develop. I just reheat it gently and stir it well.
Is it possible to freeze this potato soup?
I can freeze it, but since it contains milk, the texture may change slightly after thawing. I reheat it slowly and stir thoroughly to bring it back together.
How can I make this soup gluten-free?
To make it gluten-free, I replace the flour with a gluten-free flour blend or a cornstarch slurry. Both work well as thickening agents.
Can I make this soup completely dairy-free?
Yes, I can substitute the milk with unsweetened almond, soy, or oat milk, and use a plant-based butter. It still turns out creamy and flavorful.
How do I make the soup thicker or creamier?
I mash some of the potatoes right in the pot or blend part of the soup. For a creamier result, I use heavy cream or full-fat milk instead of low-fat.
Conclusion
This creamy potato soup is one of those back-pocket recipes I rely on again and again. It’s warm, easy to make, and deeply comforting with every spoonful. Whether I keep it classic or play around with little additions, it always brings a bit of homemade joy to the table — and all without any meat involved.
Print
Creamy Classic Potato Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American / Comfort Food
- Diet: Vegetarian
Description
A creamy and comforting potato soup made with onions, celery, potatoes, milk and seasonings — perfect for warming up on a chilly day.
Ingredients
- 6 medium potatoes, peeled and diced
- ½ cup onion, chopped
- ½ cup celery, chopped
- 2 tablespoons butter or margarine
- 2 tablespoons all‑purpose flour
- 1 cup milk (low‑fat works well)
- 3 cups water (or broth for extra flavor)
- ½ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and celery; cook until softened (about 3‑5 minutes).
- Add the diced potatoes, salt, pepper, and enough water to cover (or broth). Bring to a boil.
- Reduce heat, cover the pot, and simmer until potatoes are tender (about 15‑20 minutes).
- In a separate bowl, whisk together the flour and milk until smooth.
- Gradually stir the milk‑flour mixture into the soup pot.
- Cook, stirring constantly, until the soup thickens and is heated through (another 5‑10 minutes).
- Taste and adjust seasoning; serve hot.
Notes
- You can substitute some of the water with chicken or vegetable broth for more flavor.
- For a richer soup, use half‑and‑half or cream instead of milk.
- Add garlic or herbs (e.g. thyme, parsley) for additional flavor.
- If you prefer a smoother texture, blend or mash part or all of the soup before adding the milk mixture.
- Leftovers keep well; reheat gently so milk doesn’t scorch.
Nutrition
- Serving Size: 1 cup (of prepared soup)
- Calories: ≈ 240 kcal
- Sugar: ≈ 5‑9 g
- Sodium: ≈ 300‑350 mg
- Fat: ≈ 3‑5 g
- Saturated Fat: ≈ 1‑2 g
- Unsaturated Fat: ≈ 2‑3 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 45‑50 g
- Fiber: ≈ 3‑5 g
- Protein: ≈ 8‑10 g
- Cholesterol: ≈ 5‑10 mg
