Creamy Potato Soup

5 from 1 vote

Creamy Potato Soup without flour is rich, hearty, and naturally thickened by the potatoes themselves. Onions, celery, and tender potatoes simmer in a savory broth before being finished with cream for a smooth, comforting bowl of soup that’s simple to make and full of flavor.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Keyword: creamy potato soup, easy potato soup, gluten-free potato soup, homemade potato soup, potato soup, potato soup without flour, russet potato soup

Servings:

Calories: 320kcal

Ingredients

3 tbsp Unsalted butter
1 cup Diced sweet onion
3 stalks Celery diced
3 lbs Russet potatoes peeled and diced
4 cups Chicken or vegetable broth
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 cup Heavy cream milk, half and half, or full fat coconut milk

Toppings

Shredded sharp cheddar cheese
Diced crispy bacon
Diced green onions or chives

Instructions

Heat a Dutch oven or heavy soup pot over medium-high heat, and add the butter. Add the diced onion and celery. Sauté until starting to soften, about 10 minutes.
3 tbsp Unsalted butter, 1 cup Diced sweet onion, 3 stalks Celery
Add the potatoes and broth to the pot, season with salt and pepper. Cover, bring to a boil, reduce to a simmer, and cook until the potatoes are fork tender, about 10-15 minutes.
3 lbs Russet potatoes, 4 cups Chicken or vegetable broth, 1/2 tsp Kosher salt, 1/2 tsp Black pepper
Using a potato masher or the back of a large spoon, mash some of the potatoes, leaving some chunks. This will thicken the soup as it cools.
Remove from the heat, stir in the heavy cream, and season to taste with salt and pepper. Allow the soup to rest for about 10 minutes before serving. It will thicken as it cools.
1/2 cup Heavy cream
Serve with desired toppings such as crispy chopped bacon, shredded sharp cheddar cheese, and diced green onions or chives.
Shredded sharp cheddar cheese, Diced crispy bacon, Diced green onions or chives

Notes

Use russet potatoes for the best texture – Russets are high in starch, which helps naturally thicken the soup as they cook and break down.
Cut the potatoes into evenly sized pieces – This helps them cook at the same rate, so you don’t end up with some pieces overcooked and others still firm.
If not making vegetarian, cook the bacon in the Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot to cook the vegetables.

Nutrition