Easy Creamy Potato Soup Recipe

Annette McDermott
Creamy potato soup

Ingredients for Easy Creamy Potato Soup Recipe

Makes 4 servings

  • 2 cups potatoes, peeled and diced
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 small onion, diced
  • 1/2 cup peeled, diced carrots
  • 1/2 cup diced celery
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups evaporated milk or half-and-half
  • Shredded sharp Cheddar cheese for garnish
  • Chopped, fresh chives for garnish


  1. Place potatoes in Dutch oven or large sauce pan and cover with water.
  2. Bring water to a boil; reduce heat to medium and cook potatoes until tender.
  3. Drain potatoes, reserving 1 1/2 cups water; set aside.
  4. Melt butter in Dutch oven or saucepan; add onion, celery, and carrots, and cook until tender.
  5. Stir in flour, salt, and pepper; cook 1 minute.
  6. Add potatoes, reserved water, and evaporated milk.
  7. Simmer soup on low until thickened and heated through; garnish with chopped chives and shredded cheese if desired.

The soup is easy to throw together and the perfect stick-to-your-ribs comfort food for chilly nights.

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Easy Creamy Potato Soup Recipe