Why You’ll Love this Creamy Homestyle Potato Soup
Three compelling reasons you’ll love this creamy potato soup: incredible comfort, easy preparation, and budget-friendly ingredients.
When winter chills set in, I find myself craving this velvety potato goodness that warms you from the inside out.
The simplicity is what keeps me coming back—just potatoes, onions, celery, and a few kitchen staples.
No fancy techniques needed. Just simmer, blend, and serve.
My grocery bill never complains either. Potatoes are perhaps the most economical comfort food on the planet.
And that sprinkle of cheddar on top? Pure magic. Who knew something so simple could taste so decadent?
What Ingredients are in Creamy Homestyle Potato Soup?
This potato soup is all about building layers of flavor with simple, wholesome ingredients. I’m talking about tender potatoes that practically melt in your mouth, aromatic celery and onions that provide depth, and just enough cheese to make everything feel indulgent without going overboard.
What makes this recipe special is how it uses both pureed and diced potatoes, giving you that perfect creamy texture while still having satisfying potato chunks in every spoonful.
- 4 large potatoes (3 peeled and sliced, 1 diced with skin on)
- 1 stalk celery, sliced
- 1 large onion, chopped
- 1½ teaspoons margarine
- ½ bay leaf
- 1 (14 ounce) can chicken broth
- Cheddar cheese for garnish
- 1 cup green onion tops, chopped
- Water, as needed
When shopping for this recipe, try to select starchy potatoes like Russets, which break down beautifully for the creamy base.
You could absolutely substitute butter for the margarine if you prefer a richer flavor profile. And while the recipe calls for cheddar cheese as a garnish, don’t be afraid to experiment—a sharp white cheddar or even a smoked gouda could take this humble soup in exciting new directions.
The green onion tops add a fresh pop of color and flavor that cuts through the richness, making each bite perfectly balanced.
How to Make this Creamy Homestyle Potato Soup
Making this potato soup is all about creating layers of texture and flavor. Start by peeling and slicing 3 of your potatoes, while dicing the fourth potato with its skin on (that skin adds nice texture and nutrition!). Cover the diced potato with water in a small pot and simmer until tender—this will give you those delightful chunks in your finished soup.
Meanwhile, take the 3 peeled and sliced potatoes, 1 stalk of sliced celery, and 1 large chopped onion and sauté them in 1½ teaspoons of margarine until they begin to soften. Add enough boiling water to cover the vegetables, toss in the ½ bay leaf, and let everything cook until very tender. The vegetables should practically fall apart when poked with a fork.
Now comes the transformation! Transfer your 3 cooked potatoes, celery, and onion mixture to a blender and puree until completely smooth. This creates that velvety soup base we all crave on chilly evenings.
Pour this silky mixture back into your pan, then add the 14-ounce can of chicken broth and those tender cubed potatoes you cooked earlier. At this point, you can adjust the consistency by adding water to thin it out to your preference—some like it thick enough to coat the back of a spoon, others prefer it a bit more broth-like.
Can we talk about how versatile this recipe is? Give everything a good stir and warm it through. Just before serving, sprinkle each bowl with a teaspoon of cheddar cheese and a generous pinch of those vibrant green onion tops. The cheese melts slightly into the hot soup, and the green onions add just the right amount of fresh flavor to balance the rich creaminess.
Creamy Homestyle Potato Soup Substitutions and Variations
While this potato soup recipe is delicious as written, you can easily customize it to suit your dietary needs or what’s already in your pantry.
I often swap the margarine for butter when I’m craving extra richness, or olive oil for a lighter touch. No cheddar? Any melty cheese works beautifully.
Vegetable broth can replace chicken broth for my vegetarian friends. Sometimes I add diced carrots or corn for color and sweetness—just toss them in with the celery.
For a dairy-free version, try coconut milk instead of the traditional dairy.
And those green onion tops? Chives or fresh dill make lovely alternatives.
What to Serve with Creamy Homestyle Potato Soup
Although potato soup makes a satisfying meal on its own, pairing it with the right sides elevates your dining experience from simple to spectacular.
I love serving crusty bread or homemade garlic toast for dipping—perfect for soaking up every last creamy drop.
A simple green salad with vinaigrette provides a revitalizing contrast to the soup’s richness. Can you imagine the textural symphony?
For heartier appetites, grilled cheese sandwiches are my go-to companion.
Cut them into strips for easy dunking. Other fantastic options include BLT half-sandwiches, cheese and cracker plates, or roasted vegetables.
The possibilities are endless, really.
Final Thoughts
This creamy potato soup has become my ultimate comfort food over the years.
There’s something magical about transforming humble potatoes into a velvety bowl of warmth that soothes the soul.
I’ve made this recipe countless times, tweaking it slightly each season.
What I love most is its versatility—add bacon for smokiness, extra cheese for indulgence, or keep it simple when you’re craving something pure and nostalgic.
Remember, the secret lies in properly sautéing those aromatics and blending until silky smooth.
Isn’t it wonderful how the simplest ingredients often create the most memorable meals?
Homestyle Potato Soup
Ingredients
Equipment
Method
- Place the diced potato (with skin on) in a small pot, cover with water, and simmer until tender. Set aside.
- In a larger pot, sauté the sliced potatoes, celery, and chopped onion in margarine until they begin to soften.
- Add enough boiling water to cover the vegetables, add the bay leaf, and cook until the vegetables are very tender (they should fall apart when poked with a fork).
- Remove the bay leaf. Transfer the cooked potato, celery, and onion mixture to a blender and puree until completely smooth.
- Return the pureed mixture to the pot and add the chicken broth and the reserved diced potatoes.
- Adjust the consistency by adding water if needed to reach your preferred thickness.
- Heat through until warmed evenly.
- Serve hot, garnished with a teaspoon of cheddar cheese and a sprinkle of chopped green onion tops on each bowl.
