Silky Creamy Potato Soup With Butter and Milk

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 lb (900 g) Yukon Gold or russet potatoes, peeled and diced 1/2 inch
• 4 tbsp (56 g) unsalted butter, plus 1 tbsp (14 g) for finishing
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 3 cups (720 ml) whole milk, room temperature
• 1 bay leaf
• 1/2 tsp dried thyme (or 1 tsp fresh, minced)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black or white pepper
• Chopped fresh chives or parsley, for garnish (optional)

Do This

• 1. Melt 4 tbsp butter in a heavy pot over medium heat. Add onion and a pinch of salt; cook 4–5 minutes until soft but not browned. Stir in garlic for 30 seconds.
• 2. Add diced potatoes, broth, bay leaf, thyme, 1 tsp salt, and pepper. Bring just to a boil, then reduce to medium-low and simmer 12–15 minutes, until potatoes are nearly tender.
• 3. Stir in the milk. Keep heat on medium-low and gently simmer 8–10 minutes more, without boiling, until potatoes are very soft.
• 4. Remove bay leaf. With a slotted spoon, scoop out 1–1 1/2 cups of potato pieces and set aside for texture.
• 5. Blend the soup in the pot with an immersion blender (or carefully in batches in a blender) until silky smooth. Return reserved potatoes to the pot.
• 6. Stir in the remaining 1 tbsp butter, taste, and adjust seasoning. If too thick, thin with a splash of warm milk; if too thin, simmer 3–5 minutes more. Serve hot with herbs on top.

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Why You’ll Love This Recipe

• Silky-smooth base with tender, buttery potato cubes for the perfect cozy spoonful.
• No flour or cornstarch: potatoes naturally thicken the soup to a rich, spoon-coating texture.
• Simple, affordable ingredients you probably already have in your kitchen.
• Easy to customize with toppings like cheese, bacon, or fresh herbs.

Grocery List

• Produce: Yukon Gold or russet potatoes, yellow onion, garlic, fresh chives or parsley (optional)
• Dairy: Unsalted butter, whole milk (and optional heavy cream if you want it extra rich)
• Pantry: Low-sodium chicken or vegetable broth, bay leaf, dried thyme, kosher salt, black or white pepper

Full Ingredients

For the Silky Cream of Potato Soup

• 2 lb (900 g) Yukon Gold or russet potatoes, peeled and diced into 1/2-inch (1.25 cm) cubes
• 4 tbsp (56 g) unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup / 130 g)
• 2 cloves garlic, minced
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 3 cups (720 ml) whole milk, at room temperature or gently warmed
• 1 bay leaf
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper or white pepper

Optional Richness & Garnishes

• 1/4–1/2 cup (60–120 ml) heavy cream, stirred in at the end (optional, for extra richness)
• 1 tbsp (14 g) unsalted butter, cold, for finishing the soup
• 2 tbsp fresh chives or flat-leaf parsley, finely chopped, for garnish
• Optional extras for serving: shredded sharp cheddar, crumbled cooked bacon, freshly cracked pepper, crusty bread

Step-by-Step Instructions

Step 1: Prep the potatoes and aromatics

Peel the potatoes and cut them into 1/2-inch (1.25 cm) cubes so they cook evenly and soften at the same time. Finely chop the onion and mince the garlic. Having everything prepped before you start cooking keeps the process relaxed and smooth, since this soup comes together fairly quickly once the pot is on the stove.

Step 2: Gently sweat the onion and garlic in butter

In a heavy-bottomed pot or Dutch oven (about 4–5 quarts), melt 4 tbsp (56 g) butter over medium heat. When it foams, add the chopped onion and a small pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onion is soft, translucent, and smells sweet. Do not let it brown; lower the heat slightly if needed. Add the minced garlic and cook for 30 seconds, just until fragrant. This gentle cooking step builds a smooth, sweet base that supports the potatoes without overpowering them.

Step 3: Add potatoes, broth, and seasonings

Add the diced potatoes to the pot and stir to coat them with the buttery onions. Pour in 2 cups (480 ml) broth. Add the bay leaf, thyme, 1 tsp kosher salt, and 1/2 tsp pepper. Stir well. Increase the heat to medium-high and bring the mixture just to a boil, then immediately reduce the heat to medium-low so it settles into a gentle simmer.

Simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are almost but not fully tender when pierced with a knife. Keep the liquid at a gentle simmer, not a rolling boil, to avoid breaking the potatoes apart too early.

Step 4: Add the milk and gently simmer until very tender

Stir in 3 cups (720 ml) whole milk. Return the heat to medium until the soup is just starting to show small bubbles around the edges, then lower to medium-low. You want a very gentle simmer, about 185–195°F (85–90°C) if you are using a thermometer. Do not let it boil hard, as milk can scorch or curdle when overheated.

Simmer for an additional 8–10 minutes, stirring every couple of minutes, until the potatoes are completely tender and easily crush between your fingers or the back of a spoon. This tenderness is what allows the potatoes to blend into a naturally thick, silky soup without any added flour or starch.

Step 5: Reserve some potato pieces and blend the rest

Turn off the heat and remove the bay leaf. Using a slotted spoon, scoop out about 1–1 1/2 cups of the potato cubes and set them aside in a small bowl. These will be stirred back into the soup so you get soft, buttery bites of potato in every spoonful.

Blend the remaining soup in the pot with an immersion blender until completely smooth and silky. Move the blender around the pot and tilt it slightly to avoid splatters. If you do not have an immersion blender, carefully transfer the hot soup in batches to a countertop blender, venting the lid and covering it with a clean towel. Blend until smooth, then return the soup to the pot.

Step 6: Adjust the texture and finish with butter (and cream if using)

Return the reserved potato cubes to the blended soup. Turn the heat back to low and stir gently. The soup should now have a velvety base with tender chunks of potato. Stir in the remaining 1 tbsp (14 g) butter and, if you like an extra-rich finish, up to 1/2 cup (120 ml) heavy cream.

If the soup seems too thick, stir in a little warm milk or hot water, 2–4 tbsp at a time, until it is just spoon-coating but still pourable. If it seems too thin, simmer very gently over low heat for 3–5 minutes, stirring often, until slightly reduced and thickened. Taste and adjust with more salt and pepper as needed. The flavors should be gentle, buttery, and well seasoned.

Step 7: Serve warm with simple garnishes

Ladle the hot soup into warm bowls. Top each serving with a small pat or drizzle of melted butter if you like, a sprinkle of chopped chives or parsley, and an extra crack of black or white pepper. The contrast of pale, creamy soup with bright green herbs looks especially inviting.

Serve immediately while steaming hot, alongside crusty bread, a simple salad, or a piece of buttered toast. The soup should cling lightly to the spoon, with silky body from the blended potatoes and soft cubes of potato in each bite.

Pro Tips

• Choose the right potatoes: Yukon Golds give a naturally creamy, slightly buttery texture and hold some shape for the diced pieces. Russets make an extra-smooth base but can break down more, so be gentle when simmering.
• Do not boil the milk: Once milk is added, keep the heat medium-low and at a gentle simmer only. Boiling can cause the dairy to separate and affect the silky texture.
• Blend thoroughly for a velvety base: The smoother you blend the base, the more luxurious the mouthfeel. Take an extra minute with the immersion blender to eliminate small lumps.
• Warm the milk if possible: Using room-temperature or gently warmed milk helps prevent it from curdling and keeps the cooking temperature more stable.
• Season in layers: Lightly season the onions, then season again with the potatoes and broth, and finally adjust at the end. Potatoes soak up salt, so taste right before serving.

Variations

• Cheddar and chive potato soup: Stir in 1–1 1/2 cups (100–150 g) shredded sharp cheddar at the very end over low heat, just until melted and smooth. Top with extra cheese and lots of chives.
• Smoky bacon version: Cook 4–6 slices of diced bacon in the pot before adding the butter. Remove and reserve the crispy bits for topping, leaving 1–2 tbsp of the rendered fat in the pot, then continue with the recipe. Garnish bowls with the bacon and a pinch of smoked paprika.
• Herb and leek spin: Swap the onion for 2 thinly sliced leeks (white and light green parts only) and use fresh thyme and parsley. The flavor becomes more delicate and aromatic, while still very comforting.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 3 days. Reheat gently on the stove over low to medium-low heat, stirring often, and do not let it boil. If it thickens in the fridge, loosen with a splash of milk or broth as it warms.

For longer storage, you can freeze the soup for up to 2 months. Because it contains dairy, it may look slightly separated after thawing, but a good stir while reheating will usually bring it back together, especially since the potatoes act as a natural stabilizer. Thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cream or toppings): about 430 calories, 20 g fat, 50 g carbohydrates, 11 g protein, 4 g fiber, and 750 mg sodium (will vary based on broth, exact ingredients, and salt added to taste).