What makes potato soup creamy?

Creamy potato soup gets its smooth, rich texture from a combination of starchy potatoes, flour-based thickening, and a touch of dairy like half and half. The starches released from potatoes, when combined with the fat and liquid, create a velvety mouthfeel. Sautéing aromatics and building a roux before adding broth also ensures a thick, luscious consistency without needing heavy cream.

What ingredient makes soup creamy?

The primary ingredient that adds creaminess is dairy — typically half and half or cream. In this recipe, half and half creates a balanced richness. Flour helps thicken the base while cooked potatoes add natural body. These ingredients work together to deliver the classic creamy texture you expect in a hearty potato soup.

What are common mistakes making potato soup?

The most common errors include choosing the wrong potato type (waxy over starchy), skipping the flour thickener, or overheating the dairy. Adding the half and half too early or allowing the soup to boil after adding it can cause curdling. Also, not sautéing aromatics properly leads to a flat flavor profile.

What's the best thickener for creamy soup?

A roux — made with flour and fat — remains one of the best thickeners for creamy soups. It provides consistent results and a smooth finish. Combined with starch from cooked potatoes, it ensures your soup is thick but not gummy. Cornstarch is a secondary option, but flour gives more flavor depth and texture.

Creamy Potato Soup: Perfectly Thick, Smooth & Flavor-Packed

Description

Creamy potato soup made easy with rich flavor, tender potatoes, and smooth texture. Discover the secret to perfect homemade soup.

Ingredients

6 medium potatoes, peeled, cubed, and cooked
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
½ cup all-purpose flour
4 cups low-sodium chicken broth
2 cups half and half
Optional Toppings:
- Shredded cheddar cheese
- Sliced green onions

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Instructions

Cook the Potatoes: In a large pot, boil cubed potatoes in salted water for about 15 minutes, or until fork-tender. Drain and set aside.
Sauté Aromatics: In a large soup pot, heat vegetable oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds.
Season and Thicken: Sprinkle in basil, oregano, salt, and pepper. Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
Add Broth and Cream: Gradually add chicken broth, one cup at a time, stirring continuously to avoid lumps. Add half and half and bring to a gentle boil.
Combine Potatoes: Add cooked potatoes to the soup. Simmer on medium-low for about 10 minutes, stirring occasionally, until the soup thickens.
Serve: Ladle into bowls and top with cheddar cheese and green onions if desired.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: SOUPS
Method: Stovetop
Cuisine: American