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When the weather turns cool, I often crave a warm bowl of potato soup. It’s truly one of those comforting meals that just feels good to eat, bringing warmth from the first spoonful.

Today, I’m excited to share two excellent potato soup recipes that are easy to make and full of satisfying flavor. Whether you prefer the distinct taste of red potatoes or a quick stovetop method, I have a potato soup recipe for you.

Jump to Recipe:

• 1. Comforting Red Potato Soup Recipe
• 2. Easy Stovetop Potato Soup for Weeknights

Comforting Red Potato Soup Recipe

This creamy red potato soup is hearty and satisfying for any meal. It’s a perfect dish for a cool evening, bringing simple warmth to your table.

Key Red Potato Soup Ingredients & Tips

• Red Potatoes: These potatoes hold their shape well when cooked, giving your soup a nice texture and appealing color.
• Cream Base: Using a combination of milk and a little heavy cream makes the red potato soup smooth and rich without feeling too heavy.

What You Need for Red Potato Soup

• 2 lbs red potatoes, washed and diced
• 4 cups chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh chives, for garnish
• Salt and black pepper to your taste

⏱️ Time: 40 Minutes🍽️ Yields: 6 Servings

How to Make This Red Potato Soup

Step 1: Cook Potatoes

Place the diced red potatoes into a large pot with the broth. Bring the liquid to a boil, then lower the heat to a simmer. Let it cook gently until the potatoes are tender, which usually takes about 15-20 minutes.

Step 2: Mash and Cream

Using a fork or a potato masher, lightly mash some of the tender potatoes directly in the pot. This helps to naturally thicken the red potato soup a little. Then, stir in the milk and heavy cream. Heat the soup gently until it is warm all the way through, but be sure not to bring it to a boil.

Step 3: Serve Warm

Taste the red potato soup and adjust the seasoning with salt and pepper until it’s just right for you. Ladle the warm soup into bowls and sprinkle generously with fresh chives before serving.

📝 Final Note for Red Potato Soup

You can store leftover red potato soup in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat.

Easy Stovetop Potato Soup for Weeknights

This simple stovetop potato soup comes together quickly, making it great for busy weeknights. It’s a creamy potato soup that everyone typically enjoys.

Key Stovetop Potato Soup Ingredients & Tips

• Russet Potatoes: These potatoes are good for a creamy stovetop potato soup because they break down easily when cooked, helping to make it thick.
• Thickening with Roux: A simple mix of butter and flour (a roux) helps create a lovely, smooth base for your stovetop potato soup without lumps.

What You Need for Stovetop Potato Soup

• 3 medium russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (any kind works)
• 1/2 teaspoon garlic powder
• Salt and black pepper to your taste

⏱️ Time: 35 Minutes🍽️ Yields: 4 Servings

How to Make This Stovetop Potato Soup

Step 1: Cook Potatoes

Put the diced russet potatoes into a large pot with the broth. Bring it to a boil, then reduce the heat to a simmer. Let the potatoes cook until they are very tender, which should take around 15 minutes.

Step 2: Make Roux

In a separate, small saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for just 1 minute, mixing it into a smooth paste called a roux. Slowly whisk in the milk until the mixture is completely smooth and free of lumps.

Step 3: Combine and Simmer

Pour the prepared milk mixture into the pot with the cooked potatoes. Stir everything well to combine. Add the garlic powder, salt, and pepper. If you like a thicker stovetop potato soup, gently mash some of the potatoes in the pot. Simmer for 5-7 minutes until the soup thickens to your liking.

📝 Final Note for Stovetop Potato Soup

For a little something extra, you can top this stovetop potato soup with shredded cheddar cheese, cooked bacon bits, or a spoonful of sour cream before serving.