This creamy potato soup has been one of those recipes that quietly became a family mainstay the first time I made it. I discovered this combination on an overcast Sunday when I had a pantry full of simple staples and a craving for something warm and homey. The first spoonful was all velvet potato flavor with a gentle onion-and-butter backbone; my partner declared it "the kind of soup that makes you slow down" and the kids asked for seconds without even being prompted. I use Tasteful Selection White Delight Potatoes for their firm texture and clean, buttery flavor—dice them evenly and they hold up beautifully without falling apart.

What makes this version special is the buttery roux that gives the broth a silky mouthfeel without relying on heavy cream, and the option to leave the texture slightly chunky or fully smooth depending on mood. The gentle garlic and sautéed onion layer in savory aromatics that complement the potato rather than overpower it. This is the sort of recipe I reach for on a busy weeknight or when friends drop by unexpectedly; it’s quick to assemble, forgiving in execution, and endlessly adaptable with toppings like shredded cheddar, crisp bacon, or bright scallions.

Ingredients

• Tasteful Selection White Delight Potatoes, 3 cups, diced: Choose firm, waxy potatoes that hold their shape. I like White Delight for consistent size and flavor—dice into 1/2-inch cubes so they cook evenly.
• Chicken broth, 2 cups: Use low-sodium if possible so you can control seasoning. Swapping vegetable broth makes this meat-free.
• Butter, 3 tablespoons: Unsalted gives better control of final seasoning; if you only have salted, cut back on added salt.
• Yellow onion, 1/2, chopped: Sweet yellow onions caramelize lightly and add depth—finely chop for consistent texture.
• Minced garlic, 1/2 teaspoon: Fresh minced garlic is best for bright flavor; reduce if you're garlic-averse.
• All-purpose flour, 1/4 cup: This forms the roux to thicken the broth—use gluten-free flour blend for a gluten-free alternative (see substitutions).
• Milk, 2 cups: Whole milk gives the richest results; 2% works well for a lighter finish. For creamier results, use half-and-half but reduce additional butter slightly.
• Salt and pepper, to taste: Season at the end after tasting—if your broth is salted, you may need less.
• Toppings (optional): Shredded cheddar, crisp bacon, and sliced scallions add texture and contrast—use them sparingly to let the soup shine.

Instructions

Cook the Potatoes: Place the diced potatoes and chicken broth into a large Dutch oven or heavy-bottomed pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork—approximately 10 minutes. Keep an eye on liquid levels; you should have enough broth to cover the potatoes and create a spoonable broth when finished. Sauté Aromatics: While the potatoes simmer, melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and starting to soften, about 4–5 minutes. Add the minced garlic and cook for another 1–2 minutes until fragrant but not browned—garlic will turn bitter if overcooked. Create Roux and Add Milk: Whisk the flour into the butter, onion, and garlic mixture to form a pale roux; cook for 1–2 minutes to remove raw flour taste. Gradually whisk in the milk in a slow stream, whisking constantly to prevent lumps. Continue cooking over medium heat until the mixture thickens to a cream sauce consistency, about 4–6 minutes. If it becomes too thick, thin with a splash of broth. Combine and Blend: Pour the thickened milk and onion mixture into the pot with the cooked potatoes. Stir to combine and bring back to a very gentle simmer for 2 minutes to marry flavors. For a chunkier texture, serve immediately. For a smoother finish, carefully transfer the soup (in batches if necessary) to a blender or food processor and blend for 20–30 seconds until you reach the desired smoothness. If using an immersion blender, pulse gently to avoid over-whipping starchy potatoes into gluey consistency. Serve and Garnish: Ladle into warm bowls and season with salt and freshly ground black pepper to taste. Top with shredded cheese, crisp bacon, and sliced scallions if desired. Serve hot with crusty bread or a simple green salad.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. Use shallow containers for faster cooling. To freeze, leave an inch of headspace for expansion and use labelled freezer-safe containers; frozen portions last up to three months. Reheat slowly on the stovetop over low heat, stirring occasionally. If the soup separates or becomes grainy after freezing, whisk in a splash of milk or warm broth while reheating to bring it back together. Avoid microwaving in very high bursts, which can create hot spots and cause the milk to split.

Ingredient Substitutions

For a vegetarian version swap the chicken broth for a robust vegetable broth and increase savory seasoning with a bay leaf or a splash of soy sauce. Use gluten-free all-purpose flour or a 1:1 gluten-free blend in place of wheat flour to make it gluten-free. To make it dairy-free, replace the milk with unsweetened oat or soy milk and use a dairy-free butter alternative—expect a slightly different mouthfeel, but the roux will still thicken properly. For a richer finish, stir in 1/2 cup of heavy cream at the end, but reduce butter by 1 tablespoon to balance the fat.

Serving Suggestions

Present bowls with contrasting textures: a sprinkle of sharp shredded cheddar, a scattering of crisp bacon, and a few bright scallions cut on the bias make the dish look and taste elevated. Pair with crusty sourdough or a warm baguette for dipping. For a lighter meal, serve with a peppery arugula salad dressed in lemon vinaigrette to cut through the richness. For an indulgent dinner, add a side of roasted vegetables and finish each bowl with a drizzle of chili oil or smoked paprika for warmth and color.

Cultural Background

Potato soups are rooted in European farmhouse kitchens where inexpensive, starchy tubers were a staple. Variants exist across cultures—from Irish potato-and-leek soups to French potages enriched with cream. This version leans American comfort-food: a simple broth base thickened with a butter-and-flour roux and finished with milk, reflecting home-cooking techniques that emphasize accessibility and hearty flavors. The use of bacon and cheddar as toppings is a nod to regional American preferences for smoky, tangy contrasts.

Seasonal Adaptations

In winter, boost heartiness by stirring in roasted root vegetables like parsnip or carrot. In spring, lighten the soup with fresh herbs—chives, parsley, or a touch of tarragon brighten the bowl. For a summer-friendly take, serve chilled: blend fully and chill for 2–3 hours, then top with cucumber ribbons and dill. Holiday adaptations include adding sautéed leeks and finishing with crème fraîche for an elegant twist.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches. Cook the potatoes and broth, make the roux and milk mixture, then combine and cool quickly. Store sauces separately if you plan to freeze; this can preserve texture better. When reheating single portions, do so on medium-low heat and stir frequently. If the soup thickens too much in the fridge, whisk in a tablespoon of milk or broth to restore spoonable consistency before reheating.

This soup has been my quiet answer to blustery evenings and ad-hoc gatherings. Once you get comfortable with the roux and the blending options, it becomes an effortless blank canvas for toppings and seasonal twists—make it your own and enjoy the warm, comforting results.