AI-generated serving inspiration; not a photograph of a tested recipe.
Mash only part of the potatoes to thicken this soup naturally. Milk adds a soft finish without making the broth heavy, and a small handful of chives brings a fresh bite to each bowl.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
No blender is required.
Potatoes thicken the soup without a flour roux.
Ingredient notes
Yukon Gold potatoes give the soup a naturally creamy texture.
Whole milk is less likely than skim milk to taste thin.
Equipment you’ll need
Dutch oven
Potato masher
Ladle
Helpful cooking tips
Dice potatoes evenly for a consistent simmer.
Warm gently after adding milk.
Make it your own
Variations
Add 1 cup corn with the milk for extra sweetness.
Substitutions
Use unsweetened oat milk and olive oil for a dairy-free variation; the flavor will change.
What to serve with it
Pair with toasted cheese sandwiches or a crisp salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freezing can make potatoes grainy and milk separate. Refrigeration is preferred; if freezing, freeze the base before adding milk for up to 1 month.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Why is the soup gluey?
Overblending potatoes can release too much starch. Mash by hand and stop as soon as the texture looks right.
Let’s get cooking
Creamy Potato Soup
A smooth, comforting potato soup with a little texture and a gentle onion flavor.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Dutch oven · Potato masher · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Melt butter in a Dutch oven over medium heat. Cook onion and celery for 6 minutes, stirring, until softened.
Add potatoes, broth, salt, and pepper. Bring to a boil, reduce to a steady simmer, and cook 15–18 minutes until potatoes are very tender.
Mash about half the potatoes in the pot, leaving some chunks.
Stir in milk and warm over medium-low heat for 3–5 minutes without a hard boil. Taste, ladle into bowls, and finish with chives.
Cook’s notes
Dice potatoes evenly for a consistent simmer.
Warm gently after adding milk.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/creamy-potato-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
