Close your eyes and imagine the ultimate comfort. A heavy bowl warms your palms while the scent of sautéed garlic and smoky paprika fills your kitchen. You dip your spoon into a velvety, golden liquid, pulling up a perfect balance of silky broth and tender potato chunks. I know your afternoons are a whirlwind of homework, laundry, and ‘Mom, where are my shoes?’—which is why I designed this soup to be your weeknight hero. You don’t need a professional chef or three hours of simmering to achieve that rich, steakhouse-quality depth. This one-pot wonder delivers a hug in a bowl in under forty minutes, giving you back your evening without sacrificing a single ounce of flavor.
- Dietary: Vegetarian Friendly (use veggie broth)
- Time: 40 Minutes
- Difficulty: Easy
- Cost per serving: ~$1.50
Why This Recipe Works
The magic lies in the choice of starch and the technique of the roux. I swear by Yukon Gold potatoes because their naturally buttery texture creates a luxurious mouthfeel that starchy Russets just can’t match. By whisking flour directly into the butter-coated onions, we build a blonde roux that thickens the soup from the inside out, preventing that watery separation you find in lesser recipes. We finish with a hit of sour cream at the very end. This adds a sophisticated tang that cuts through the richness of the heavy cream, ensuring every bite feels balanced rather than heavy. It’s the secret to that ‘restaurant’ flavor that keeps everyone reaching for seconds.
Key Ingredients & Notes
- Gold Potatoes: These are the stars. Their thin skins mean less peeling work for you, and they hold their shape beautifully.
- All-Purpose Flour: Chef’s Tip: This binds the fats and liquids, creating a stable, creamy emulsion that won’t break.
- Ancho Chili Powder & Smoked Paprika: Chef’s Tip: Don’t skip these! They provide a subtle, smoky warmth that mimics the flavor of bacon without the extra prep.
- Sour Cream: Chef’s Tip: Always stir this in off the heat to prevent curdling and keep the texture perfectly smooth.
How to Make It
Melt the butter in your favorite large Dutch oven over medium heat. Watch for those tiny bubbles to form, then toss in the chopped onions. Sauté them until they turn translucent and sweet, which usually takes about five minutes of gentle stirring.
Stir in the minced garlic. You only need about 30 seconds here—just until the aroma hits your nose. Sprinkle the flour over the buttery vegetables and whisk constantly. You’re looking for a smooth paste that smells slightly nutty.
Pour in the broth, milk, and heavy cream slowly while whisking to avoid lumps. Slide the diced potatoes into the pot and season with the salt, pepper, and those smoky spices. Bring the mixture to a lively boil, then simmer until the potatoes are fork-tender. This is the perfect time to pour yourself a glass of wine or check a quick email.
Blend about half of the soup using an immersion blender right in the pot. If you like it chunky, just do a few quick pulses. Fold in the sour cream and let it warm through for another 15 minutes. Ladle into deep bowls and top with a mountain of cheddar, fresh chives, and maybe a little extra sour cream if you’re feeling indulgent.
Expert Tips for Success
- The Blending Secret: If you don’t have an immersion blender, transfer two cups of soup to a standard blender. Be careful! Hot liquid expands, so hold the lid down with a kitchen towel.
- Avoid Gluey Potatoes: Do not over-blend. If you process the potatoes too long, they release too much starch and turn gummy. Stop as soon as it looks creamy.
- Fixing a Thin Soup: If you prefer an extra-thick consistency, mash a few more potatoes against the side of the pot with a wooden spoon and let it simmer uncovered for five extra minutes.
Variations & Substitutions
- The Loaded Version: Stir in crispy bacon bits and top with pickled jalapeños for a kick.
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour or use a cornstarch slurry at the end.
- Dairy-Free: Use high-quality coconut milk and a vegan butter substitute, though the flavor profile will shift slightly toward the tropical.
Frequently Asked Questions
I don’t recommend it. Dairy-based soups with potatoes often change texture in the freezer, becoming grainy or separated when thawed.
This stays delicious in the fridge for up to 4 days. In fact, the flavors often deepen by day two!
Not at all. The ancho chili and smoked paprika provide a deep, earthy warmth rather than heat, making it perfectly kid-friendly.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Creamy Potato Soup
Equipment
- Dutch Oven
- Immersion Blender
- Whisk
- Chef's Knife
- Cutting Board
Ingredients
- 3 Tablespoons butter or butter + olive oil combo
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes peeled and diced
- 4 cups chicken broth or vegetable broth for fully vegetarian
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ –½ teaspoon ancho chili powder
- ½ –1 teaspoon smoked paprika
- ⅔ cup sour cream
- Shredded cheddar cheese chives, extra sour cream (optional toppings)
Instructions
- Heat butter (and/or olive oil) in a large Dutch oven over medium heat.
- Add chopped onion and cook until tender (3–5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle flour over the mixture and stir until smooth.
- Add potatoes, broth, milk, heavy cream, salt, pepper, ancho chili powder, and smoked paprika. Stir well.
- Bring to a boil and cook until potatoes are fork-tender (about 10 minutes).
- Reduce heat to simmer. Blend about half the soup until smooth, then return it to the pot.
- Stir in sour cream.
- Simmer for 15 minutes.
- Serve with cheddar cheese, chives, and extra sour cream if desired.
Notes
- Avoid over-blending the potatoes to prevent a gluey or gummy texture; a few pulses are enough.
- Always stir in the sour cream off the heat or at a very low simmer to ensure the sauce remains silky and doesn’t curdle.
- Use Yukon Gold potatoes for the best buttery texture and to ensure the soup has a rich, golden color.
