Simple Potato Soup Recipe – Quick, Creamy & Loved by All

Simple Potato Soup Recipe—just saying it already feels cozy, doesn’t it? Whether you’re juggling work, errands, or just trying to get dinner on the table before the hangry hits, this simple potato soup recipe is like a warm hug in a bowl. It’s the kind of no-fuss comfort food that feels like Grandma’s cooking but takes under 40 minutes (bless). With minimal chopping and pantry-staple ingredients, this soup is a life-saver when you’re running low on time but still want something homemade. You’ll love how creamy, chunky, and satisfying it is—and let’s be honest, we all need more recipes that make us feel like a kitchen rockstar without needing a culinary degree.

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What is Simple Potato Soup?

Simple Potato Soup is basically comfort food’s answer to a rough day. At its core, it’s a creamy, hearty soup made with basic ingredients—potatoes (obviously), onion, carrot, a little garlic, and broth. The magic happens when everything simmers together, creating a thick, flavorful soup that’s both rustic and rich. Unlike some recipes that rely on tons of cheese or bacon (no judgment), this version keeps things light and veggie-forward—while still tasting indulgent thanks to a splash of cream. It’s rooted in Eastern European-style soups, like those you’d find in Croatian kitchens. So, if you’re craving a budget-friendly, low-effort meal that’ll still impress the taste buds, this soup is calling your name.

Reasons to Try Simple Potato Soup Recipe

If you’re still on the fence about making this simple potato soup recipe, let me break it down:

1. Ridiculously Easy – You don’t need fancy tools or 100 ingredients. A pot, a spoon, and some humble veggies will do.
2. Fast Enough for Weeknights – It’s done in 40 minutes. That’s quicker than waiting for takeout when you’re already in PJs.
3. Budget-Friendly – Potatoes and pantry staples? Your wallet will thank you.
4. Customizable – Want it spicier? Creamier? Vegan? You do you.
5. Kid-Friendly – Even picky eaters love it because it’s mild, smooth, and warm.
6. Great for Meal Prep – It reheats beautifully (just don’t freeze it—more on that later).
7. Healthier Comfort Food – Skip the ultra-rich stuff. This soup feels indulgent without being a calorie bomb.

Let’s be real: we all need a go-to recipe like this one—simple, nourishing, and soul-satisfying.

Ingredients Needed to Make Simple Potato Soup Recipe

Here’s what you’ll need to bring this beauty to life:

• 2 tablespoons oil
• 1 tablespoon butter
• 1 large carrot – diced, minced, or grated
• 1 yellow onion – diced or minced
• 1 garlic clove – minced
• Salt and pepper – to taste
• 1 tablespoon paprika – mild, spicy, or smoky (your call)
• 1 tablespoon white flour
• 4-5 cups vegetable or chicken broth (or water + bouillon cube/stock powder)
• 2 large potatoes (~14 oz) – peeled and diced small
• 1–3.5 oz heavy cream (optional, adjust to your liking)
• 1–2 tablespoons fresh parsley (or 1 teaspoon dried)

Instructions to Make Simple Potato Soup Recipe

Making this simple potato soup recipe is easier than folding laundry—and way more rewarding. Here’s a step-by-step guide that breaks down each part of the cooking process in a clear, doable way. Whether you’re a seasoned home cook or someone who burns toast on the regular, this guide has your back.

Step 1: Sauté the Veggies for Flavor Foundation

Start by heating 2 tablespoons of oil and 1 tablespoon of butter in a medium-sized pot over medium heat. Once the butter melts and starts to bubble slightly, toss in your diced onion, carrot, and minced garlic.

Sauté these aromatics for about 5–7 minutes, stirring occasionally, until they become soft and translucent. The onions should look glossy, and the carrots should begin to soften. You’re not just cooking here—you’re building flavor. This is the foundation of the soup, so don’t rush it.

Tip: Want help with prepping onions and carrots fast? Check out our vegetable chopping guide for quicker prep with less mess.

Step 2: Spice It Right

Now that your veggies are softened, it’s time to bring the flavor. Add in 1 tablespoon of paprika (use mild, spicy, or smoky depending on your taste), a sprinkle of salt and pepper to your liking, and 1 tablespoon of flour.

Stir everything together until the flour coats the veggies. Let it cook for about 1–2 minutes. This step thickens your soup later on and gives it that classic body. Cooking off the raw flour taste here makes a big difference—think creamy, not chalky.

Need to swap spices? We’ve got a helpful list of paprika substitutes if you’re out.

Step 3: Add the Broth and Bring to a Boil

Slowly pour in 4 to 5 cups of vegetable or chicken broth while stirring constantly. This helps the flour dissolve smoothly without clumps. If you’re using water instead of broth, just add a bouillon cube or stock powder for a similar depth of flavor.

Raise the heat to high and bring everything to a boil. You’ll see the soup start to thicken slightly—thanks to the flour and starchy bits from the veggies.

Step 4: Simmer with Potatoes Until Tender

Once it reaches a boil, add your diced potatoes. The key here is to dice them small (about ½-inch pieces) so they cook evenly and break down just enough to give your soup that creamy-meets-chunky texture.

Turn the heat down to medium-high and let the soup simmer uncovered for about 25 minutes. Stir occasionally to keep anything from sticking to the bottom. By the end of this step, your potatoes should be fork-tender and starting to soften at the edges.

Potato pro-tip: Not all spuds are created equal. Check out our guide on best potatoes for soup to pick the perfect variety.

Step 5: Stir in the Cream for a Luscious Finish

After your potatoes are nice and soft, it’s time to stir in the cream. Start with about 1 ounce and taste as you go—you can add up to 3.5 ounces depending on how rich you want it. Stir it in slowly and let the soup simmer for another 5 to 10 minutes.

You’ll notice the color turn a bit more golden and the texture become silkier. The cream balances out the paprika and gives it a velvety finish.

Going dairy-free? Use a splash of oat milk or coconut cream instead. Learn more about cream alternatives for soup.

Step 6: Garnish and Serve Warm

Now for the finishing touch: add chopped fresh parsley (or dried if that’s what you’ve got). Stir it in and then ladle the soup into bowls while it’s still steaming.

Serve with a thick slice of crusty bread or pair it with a gooey grilled cheese sandwich for the ultimate cozy meal.

If you’re feeling extra fancy, a dollop of sour cream or shredded cheese on top turns this already amazing bowl into next-level comfort food.

What to Serve with Simple Potato Soup Recipe

While this simple potato soup can absolutely shine on its own, it loves a good sidekick. Try it with crusty sourdough or garlic toast to scoop up every last bit. A grilled cheese (especially with sharp cheddar) makes for the ultimate nostalgic pairing. Want to keep things lighter? A crisp green salad with lemon vinaigrette balances the creaminess. For a soup-er dinner party, serve it alongside our Cheesy Rice and Black Bean Enchilada Soup or Roasted Tomato Basil Soup for a cozy “soup flight.” If you’re feeling fancy, a dollop of sour cream or Greek yogurt on top adds a little tang and makes it feel restaurant-worthy.

Key Tips for Making Simple Potato Soup Recipe

• Cut potatoes small so they cook faster and evenly. Bonus: smaller cubes break down more easily, giving you a naturally thick texture.
• Don’t skip the paprika. It adds depth—whether you go sweet, smoky, or spicy.
• Use broth, not just water. Unless you’re in a pinch, broth adds way more flavor.
• Cream is optional but worth it for extra richness. You can also use a splash of milk or even a non-dairy alternative.
• Taste as you go. Everyone’s broth and paprika are a little different, so adjust salt/pepper at the end.
• Grate your veggies if you’re feeding picky eaters. They’ll never know the carrot is in there.

Storage and Reheating Tips for Simple Potato Soup Recipe

This soup is fridge-friendly but not freezer-friendly (the potatoes get grainy and weird—just trust us). Store leftovers in an airtight container for up to 24 hours. For reheating, just pour it into a saucepan and gently warm over low heat, stirring often. You can also microwave it in a pinch—30-second bursts while stirring between rounds works best. If it thickens too much, add a splash of water or broth to loosen it back up. Heads-up: the flavors get even better the next day (but don’t push it past Day 2).

FAQs

Can I make it vegan?
Absolutely—just skip the butter and use plant-based cream (or no cream at all). Use veggie broth and you’re good.

Can I use red potatoes?
Yes, but they’re waxier. For a creamier soup, russets or Yukon Golds work better.

How spicy is it?
Totally up to you. Use mild paprika for gentle warmth or hot paprika if you like a kick.

Do I need a blender?
Nope! This is a chunky soup. But you can blend half of it if you want a creamier base.

Can I double the recipe?
For sure. Just grab a big enough pot—and maybe invite some friends over.

Final Thoughts

This simple potato soup recipe is proof that great food doesn’t have to be complicated. It’s the kind of dish that brings people to the table and makes you feel like a hero on a weeknight. It’s budget-friendly, forgiving, and—dare I say it—downright cozy. Whether you’re cooking for one or feeding your crew, it checks all the boxes: quick, comforting, and genuinely delicious. Want more warm bowls of love? Check out our Curried Sweet Potato Soup or Creamy Turkey Wild Rice Soup for more ideas that hit the same feel-good vibes.

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