Potato Soup Recipe

Potato soup is the ultimate bowl of comfort—creamy, hearty, and packed with flavor. Whether it’s a chilly evening or you just need a cozy meal, this potato soup hits the spot every time. With smoky ground beef, tender potatoes, and a velvety base, it’s the kind of dish that warms both your belly and your heart. Even better, it comes together with simple ingredients you probably already have at home.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No complicated techniques, just straightforward steps.
• Simple Ingredients – Pantry staples like potatoes, onion, garlic, and broth do the magic.
• Rich & Creamy – The perfect balance of milk, cream, and sour cream makes it velvety smooth.
• Crowd-Pleaser – ground beef, cheese, and chives on top turn this into a family favorite.
• Comfort in a Bowl – Perfect for cold nights, cozy weekends, or when you crave homemade goodness.

Unlike other potato soup recipes, this one blends part of the soup for creaminess while leaving chunks of potato for texture. It’s the best of both worlds—thick, satisfying, but not heavy.

Ingredients Needed

For the Flavor Base

• 6 strips ground beef, cut into small pieces
• 3 tablespoons butter (unsalted or salted works fine)
• 1 medium yellow onion, finely chopped (about 1 ½ cups / 200 g)
• 3 garlic cloves, minced

For the Creamy Soup

• ⅓ cup all-purpose flour (42 g)
• 2 ½ lbs gold potatoes, peeled and diced into 1-inch cubes (about 6 large potatoes / 1.15 kg)
• 4 cups chicken broth (945 ml)
• 2 cups milk (475 ml)
• ⅔ cup heavy cream (155 ml)

Seasoning & Finishing Touch

• 1 ½ teaspoons salt (adjust to taste)
• 1 teaspoon ground black pepper
• ¼ – ½ teaspoon ancho chili powder (optional, for a smoky kick)
• ⅔ cup sour cream (160 g)

For Topping (Optional but Recommended)

• Shredded cheddar cheese
• Chopped fresh chives
• Extra ground beef bits
• Sour cream

How to Make Potato Soup

Step 1: Cook the ground beef

Place the chopped ground beef in a large Dutch oven or soup pot over medium heat. Cook until it’s golden and crispy. Remove with a slotted spoon and set aside. Keep the ground beef drippings in the pot—this is pure flavor!

Step 2: Build the Flavor Base

Add butter to the pot with the ground beef fat. Stir in the chopped onion and cook for 3–5 minutes, until softened and translucent. Add garlic and cook for 30 seconds, just until fragrant.

Step 3: Create the Roux

Sprinkle flour evenly over the onions and garlic. Stir constantly until it forms a smooth paste. This step thickens your soup, so make sure there are no lumps.

Step 4: Add Potatoes and Liquid

Toss in the diced potatoes, then pour in the chicken broth, milk, and heavy cream. Season with salt, pepper, and chili powder (if using). Stir well to combine.

Step 5: Cook the Potatoes

Bring the soup to a gentle boil, then reduce the heat. Let it simmer until the potatoes are fork-tender (about 10–12 minutes).

Step 6: Blend for Creaminess

Carefully transfer about half of the soup to a blender and puree until smooth (about 5 cups). Alternatively, use an immersion blender directly in the pot. Blend less for chunkier soup, more for extra creaminess.

Step 7: Finish the Soup

Return the pureed soup to the pot. Stir in sour cream and the reserved ground beef pieces. Let everything simmer together for another 10–15 minutes so the flavors meld beautifully.

Step 8: Serve & Enjoy

Ladle the soup into bowls and top with shredded cheddar, chives, extraground beef, or a dollop of sour cream. Serve hot and enjoy every spoonful!

Serving and Storage Tips

• Serving – Garnish generously for a restaurant-worthy presentation. Pair with crusty bread or a side salad.
• Storage – Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating – Warm gently on the stovetop over low heat. Add a splash of broth or milk if it’s too thick.
• Freezing – This soup freezes fairly well, though the texture may change slightly. Reheat slowly and stir well before serving.

Helpful Notes

• Potato Choice – Yukon golds give the soup a buttery texture, but russets work if that’s what you have.
• Make It Lighter – Swap heavy cream with half-and-half or more milk.
• Extra Flavor – Add a pinch of smoked paprika for depth.
• Vegetarian Option – Skip the ground beef and use vegetable broth instead of chicken broth.

Conclusion

This potato soup is creamy, comforting, and packed with flavor—everything you want in a cozy homemade meal. With just a handful of simple ingredients, you can create a dish that feels indulgent but is easy enough for any weeknight.

If you try this recipe, I’d love to hear from you! Leave a comment and a star rating below, and don’t forget to share it with friends on Pinterest or Facebook. What toppings do you love on your potato soup? Let’s swap ideas in the comments!

Frequently Asked Questions (FAQ)

Can I use russet potatoes instead of gold potatoes?

Yes! Russet potatoes make the soup slightly fluffier, while gold potatoes give a creamier texture.

How do I make this soup gluten-free?

Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry.

Can I make this vegetarian?

Absolutely—just omit the ground beef and use vegetable broth instead of chicken broth.

Is this soup freezer-friendly?

Yes, but the texture may thicken slightly when thawed. Reheat slowly with a splash of broth or milk.

How thick should potato soup be?

It should be thick enough to coat the back of a spoon, but still spoonable. Adjust by blending more or less to your liking.