Easy Creamy Homemade Potato Soup
There’s nothing quite like a warm, silky bowl of homemade potato soup simmering on the stove. This comforting classic is thick, creamy, hearty, and loaded with tender potatoes, savory bits of ham, and just the right amount of seasoning. Whether you’re craving a cozy winter meal or a simple dinner that comes together with pantry ingredients, this recipe always delivers.
This soup is beginner-friendly, budget-friendly, and ready in under an hour. Even better—one pot is all you need!
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1 cup cooked ham, diced (optional but delicious)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups milk (whole milk or 2%)
- 1 cup heavy cream (optional for extra creaminess)
- Salt and black pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup shredded cheddar cheese (optional)
- Chopped green onions or crispy bacon for topping
Instructions
1. Cook the potatoes
Place the diced potatoes in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender but not mushy. Drain and set aside.
2. Sauté onions and ham
In the same pot, melt the butter over medium heat. Add the chopped onion and cook until soft and fragrant. Stir in the diced ham and let it warm through.
3. Make the creamy base
Sprinkle the flour over the onion and ham mixture, stirring constantly to create a smooth paste. Let it cook for about 1 minute—this helps remove the raw flour taste.
Slowly add the chicken broth, stirring continuously to avoid lumps. Once combined, pour in the milk and heavy cream.
4. Simmer
Add the cooked potatoes back to the pot. Season with garlic powder, onion powder, salt, and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally.
5. Make it extra cheesy (optional)
If you love a cheesy potato soup, stir in the shredded cheddar cheese until melted and smooth.
Tips for the Best Potato Soup
- Use starchy potatoes like Russet or Yukon Gold—they make the soup naturally creamy.
- Mash a few potatoes in the pot to thicken the soup without adding extra flour.
- Add bacon for a smoky twist.
- Use evaporated milk instead of heavy cream for a lighter but still creamy version.
Serving Suggestions
Serve hot with:
• Warm crusty bread
• A sprinkle of shredded cheese
• Green onions or chives
• Crispy bacon bits
• Black pepper freshly cracked on top
Storing & Reheating
- Refrigerator: Up to 4 days
- Freezer: Not recommended (dairy may separate)
- Reheat: Warm on the stove over low heat—add a splash of milk if it thickens too much