This simple potato soup recipe was one of the very first recipes I ever shared, all the way back in 2009! And around here, it has stood the test of time. We love this cozy soup recipe as much now as we did then!

When I say this soup is simple and easy, I mean it! We’re talking just 6 ingredients and no sautéing or fussing with a roux. Instead, we harness the natural starchiness and creaminess that potatoes already have.

Top view of two bowls of potato soup. Two silver spoons and some bread sit alongside.

So it’s just a matter of simmering the ingredients together, mashing them to the consistency you like, adding salt and pepper to taste, and devouring! If you want to know how to make potato soup easy, read on!

Table of Contents

Why You’ll Love this Recipe

This simple potato soup recipe is ultra comforting and creamy, but without a lick of cream, and no need for a roux, either. It’s simply potatoes and veggies, simmered until tender, then mashed a bit for thickness. Add milk, salt, pepper, parsley, you’re done! And it’s so good!

A bowl of potato soup with utensils, parsley, bread, and salt and pepper shakers alongside

This 6-ingredient potato soup is gluten-free, vegetarian, and easily vegan – just swap the cow’s milk for almond milk.

And not only is it delicious, it’s also really frugal – it costs so very little to make! In fact, for 10 years it went by “45-Cent Potato Soup” – my calculation of how much the soup cost per serving back in 2009 – until I updated the title to something a little more reader-friendly.

Readers say …

I love this soup, cheap, easy, delicious, and customizable!

– Joanna
Potato soup ingredients

Ingredients

This soup is surprisingly full of flavor considering its simple list of ingredients. It comes together in about 30 minutes for an easy, comforting weeknight meal – perfect comfort food for a blustery cold day. And absolutely delicious with a big hunk of crusty bread.

What goes into this easy potato soup? Well, for one, we have:

  • Potatoes – Specifically, russet potatoes. You know, those big Idaho spud baking potatoes? Those. You’ll want about 4 large ones. Peel them and dice them, and add them to a big pot with:
  • Onion – Any kind you like, though red might color the soup in a strange way. I tend to use good old standard yellow onions.
  • Celery – Just a little, diced.
  • Carrots – I love the added veggies an a bit of color for this vegetarian potato soup.

and

  • Water!

then, we cook and mash it all together, and add:

  • Milk – Use your favorite milk. Dairy milk is great, or try an unsweetened, unflavored pant-based milk.
  • Salt & pepper – lots of it. Potatoes need a lot of salt!

Adaptations & Variations

There are many ways to amp up this soup, or to adapt it for your diet.

  • Add more veggies: I love cauliflower and broccoli to really make this a hearty veggie potato soup. Or stirring in a bit of kale or spinach at the end is a great way to add some greens.
  • Make it vegan/dairy-free: Just use a plant-based milk. I’ve used both unsweetened/unflavored oat milk and almond milk and they’re both great.
  • Use broth instead of water for an instant boost of flavor. I love this homemade vegetable broth!
  • Stir in some cheddar cheese shreds with the milk for a cheesy version. Yum.
A spoonful of potato soup is scooped out of a white bowl.

How to Make This Potato Soup Recipe

  1. Add the potatoes, onion, celery, and carrots to a 4-quart or larger Dutch oven or soup pot.
  2. Add water to approximately 1/2 inch below the top of the vegetables.
  3. Bring to a boil, then reduce the heat to love and cover.
  4. Simmer, stirring occasionally, until the potatoes and the rest of the veggies are soft and mashable.
  5. Using a potato masher, mash the soup (but be careful, it will be hot!). You can mash the potatoes all of the way for a super creamy soup, or you can leave it chunkier for more substance/texture.
  6. Stir in the milk and the parsley, then add salt and pepper. Taste and add more salt if desired (I usually add a lot more, because potato soup generally needs it).

Jump to the full, printable recipe

Potato soup ingredients in a Dutch oven
Mashing the potatoes for potato soup
A ladle scoops out a serving of potato soup

This easy potato soup recipe is a fall and winter staple around here. And I hope it becomes a keeper for your family, too!

How to Store & Reheat

Keep your leftover soup in the fridge in an airtight container for up to 3 days. To reheat, add it to a saucepan over medium-low heat and cook, stirring occasionally, until heated through. Potato soup thickens as it sits, so you will likely want to add more water, milk, or a splash of broth to loosen it up again.

More Potato Soup Ideas

Potato soup with parsley for garnish in a white bowl. A gold spoon is perched inside.

What to Serve with Potato Soup

More Potato Recipes

A spoonful of potato soup is scooped out of a white bowl.
4.82 from 22 votes

Creamy Potato Soup Recipe

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Author: Kare
Yield: 4
Only 6 simple ingredients and you have this rib-sticking potato soup. It's super creamy (no cream or roux necessary) and comforting – yet SO easy to make!
Print Pin Rate

Ingredients

  • 4-5 medium russet potatoes (3 pounds; peeled and diced; about 6 cups diced)
  • 1 medium onion, diced (about two cups diced)
  • 2 stalks celery, diced (about 1 cup diced)
  • 1 carrot, peeled and diced (about 1/2 cup diced)
  • 1 cup milk*
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  • To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables.
  • Set on stove and turn to high.
  • Bring to a boil. Reduce heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally – about 20 minutes.
  • Using a potato masher, carefully mash most of the soup (it’s going to be hot!), leaving a few chunks for texture.
  • Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt – potato soup takes a lot of salt! But you may wish to use less. Or more!)
  • Serve. The soup will thicken as it cools.
  • To store, refrigerate in an airtight container. Reheat in soup pot. If the soup is very thick upon reheating, it can be thinned out with some water.

Notes

*Milk Notes

2% dairy milk and whole milk are delicious dairy options. I like plain oat milk or unsweetened plain almond milk for plant-based options. 

Vegan option:

Use unsweetened, plain almond milk or plain oat milk. 

Meat option:

Top with cooked, crumbled bacon.

Nutrition Facts

Serving: 2cups, Calories: 228kcal, Carbohydrates: 46g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 648mg, Potassium: 1130mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3052IU, Vitamin C: 21mg, Calcium: 121mg, Iron: 2mg

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