Homemade Cream of Potato Soup (Classic Roux & Rich, Thick Comfort)
This Homemade Cream of Potato Soup is thick, velvety, and deeply comforting—made the classic way with a butter-flour roux, tender Russet potatoes, and whole milk instead of heavy cream. A savory blend of mirepoix, herbs, and warming spices gives this traditional potato soup incredible depth and richness.
Equipment
- large soup pot or Dutch oven
- Whisk
- potato masher or wooden spoon
Ingredients
- 4 Tbsp unsalted butter
- 1 large onion, chopped
- 0.5 cup chopped celery
- 0.25 cup chopped carrots
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh parsley
- 4 Tbsp all-purpose flour
- 1.5 cups low-sodium chicken broth (or vegetable broth)
- 1.5 cups whole milk
- 3 large Russet potatoes, peeled and diced into 1/2-inch pieces
- 2 tsp Worcestershire sauce
- 1.5 tsp dry mustard powder
- 0.5 tsp dried thyme
- 0.25 tsp ground allspice
- 0.25 tsp cayenne pepper (optional)
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Melt butter in a large soup pot over medium heat. Add onion, celery, carrots, garlic, and parsley. Sauté for 5–7 minutes until vegetables are softened but not browned.
- Sprinkle flour over the vegetables. Cook, stirring constantly, for 2 minutes to form a roux.
- Slowly whisk in the chicken broth, scraping up any browned bits. Whisk until no lumps remain.
- Add milk, diced potatoes, Worcestershire sauce, mustard powder, thyme, allspice, cayenne, salt, and pepper. Stir well and bring to a gentle simmer (do not boil).
- Simmer for 25 minutes, stirring often, until potatoes are tender. Mash about half the potatoes against the pot to thicken the soup.
- Taste and adjust seasoning. Serve warm with bacon, cheese, and chives if desired.
Notes
Use Russet potatoes for the thickest, creamiest texture. They naturally break down and release starch, helping the soup thicken without heavy cream.