This creamy potato soup has been a quiet favorite in my kitchen for years, the kind of dish that turns an ordinary evening into something comforting and memorable. I first refined this version on a rainy Sunday when the pantry was modest and the fridge held a few basic staples. Using Tasteful Selection White Delight potatoes gave the soup a naturally smooth texture and pleasant earthy sweetness that needed only a minimal supporting cast: chicken broth, butter, a touch of flour, and milk. The result was a bowl that felt indulgent without being heavy, and my family asked for seconds before the pot was even half empty. I love how versatile this preparation is. It works as a quick lunch, a satisfying dinner, or a starter for a casual dinner party. The potatoes break down into a comforting base while the roux made with butter and flour adds body so the milk does not taste thin. When I serve this, the aromas of sautéed onion and garlic draw everyone to the table. The texture can be left chunky for a rustic feel or blended smooth for a silkier mouthfeel. Toppings like shredded cheese, crisp bacon, and fresh scallions add contrast in both flavor and texture.

Ingredients

• Tasteful Selection White Delight Potatoes: Use about 3 cups diced, roughly 1 pound. These potatoes have a creamy texture and mild flavor, ideal for mashing into the soup base. Choose firm, unblemished tubers and dice evenly for consistent cooking. If you cannot find this brand, any starchy white potato will work.
• Chicken broth: 2 cups. Use low-sodium if you plan to adjust salt at the end. Good-quality broth adds savory depth; packaged stock or homemade both work well.
• Butter: 3 tablespoons. Salted or unsalted is fine; use unsalted if you prefer full control over seasoning.
• Yellow onion: 1/2 onion, chopped. Yellow onions offer a balanced sweet-onion flavor when sautéed; chop finely so they soften quickly.
• Minced garlic: 1/2 teaspoon. Fresh minced garlic is best for fragrance; add toward the end of the sauté to avoid bitterness.
• All-purpose flour: 1/4 cup. This creates a light roux to thicken the milk and bind the soup without using heavy cream.
• Milk: 2 cups. Whole milk gives the creamiest result; 2 percent works if you want to reduce fat slightly. For dairy-free versions, use unsweetened oat milk.
• Salt and freshly ground black pepper: To taste. Add gradually, tasting at the end to balance the soup.
• Toppings (optional): Shredded cheese, crisp bacon, and sliced scallions to provide texture and sharpness. These turn a simple bowl into a memorable one.

Instructions

Cook the potatoes: Place the diced potatoes and chicken broth into a large Dutch oven or heavy pot. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 8 to 12 minutes depending on dice size. The broth should reduce slightly; if it evaporates too fast, add a splash of water. Soft potatoes are the key to a velvety finish. Sauté the aromatics: While the potatoes cook, melt the butter in a medium saucepan over medium heat. Add the chopped yellow onion and cook for 4 to 6 minutes, stirring occasionally, until translucent and beginning to soften. Stir in the minced garlic and cook for an additional 1 to 2 minutes until fragrant but not browned. Cooking the aromatics gently frees their natural sugars and builds flavor without sharp bites. Make a roux and add milk: Reduce heat to medium-low and sprinkle the flour over the butter, onion, and garlic. Whisk constantly for about 1 to 2 minutes to cook the raw flour taste. Gradually pour in the milk while whisking to avoid lumps. Continue cooking and whisking until the mixture thickens into a smooth, slightly thickened béchamel, about 3 to 5 minutes. Proper whisking and gradual addition of liquid prevent graininess. Combine and season: Pour the thickened milk and onion mixture into the pot with the cooked potatoes. Use a wooden spoon to stir and combine; simmer together for 2 to 3 minutes to marry flavors. For a chunkier texture, crush a few potato pieces with the back of a spoon. For a smoother result, transfer portions to a food processor or use an immersion blender and process for 20 to 30 seconds until you reach the desired consistency. Always season with salt and pepper at the end, tasting carefully because broth and toppings can add more salt. Serve and garnish: Ladle the soup into warmed bowls and offer optional toppings such as shredded cheese, crisp bacon pieces, and sliced scallions. The toppings add contrast in texture and flavor that elevate the creamy base. Serve immediately while hot.

Storage Tips

To refrigerate, cool the soup at room temperature no longer than two hours, then transfer to airtight containers and chill for up to four days. When freezing, portion soup into meal-sized containers leaving about one inch of headspace because liquids expand when frozen; label with date and use within three months for best quality. Reheat slowly over low heat on the stove, stirring frequently and adding small amounts of milk or broth to restore creaminess if the soup appears tight. Avoid boiling during reheating to prevent milk proteins from breaking and separating.

Ingredient Substitutions

If you want to make this without dairy, substitute unsweetened oat or almond milk and use dairy-free margarine in place of butter. For a vegetarian version, replace chicken broth with vegetable stock and omit bacon or use smoked tempeh crumbles for that savory hit. To make the soup gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend or use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added toward the end. Keep in mind that substitutions can change texture slightly; for example, plant milks may yield a thinner mouthfeel, so reduce the broth or thicken with less starch.

Serving Suggestions

Serve the soup in warmed bowls with a trio of toppings for contrast: sharp cheddar for richness, crispy bacon for salt and crunch, and sliced scallions for a fresh finish. Pair the bowl with crusty bread or garlic croutons for dipping, and a simple green salad with vinaigrette to cut through the richness. For a heartier meal, serve alongside roasted chicken thighs or a pan-seared fish. Garnish with a drizzle of olive oil or a small spoonful of crème fraîche for an elegant touch when entertaining.

Cultural Background

Potato-based soups have roots across many culinary traditions where humble tubers form the foundation of comfort food. In North American and European kitchens, creamy potato preparations evolved from simple peasant food into more refined versions with the addition of dairy and aromatics. This particular style, combining a roux and milk, borrows from classic French technique to thicken and enrich a broth, while the American tradition of toppings transforms it into a convivial, customizable meal. The result reflects a cross-cultural approach to comfort cooking that emphasizes accessibility and flavor.

Seasonal Adaptations

In colder months, enhance winter warmth by adding finely diced carrots or parsnips with the potatoes or stir in a handful of chopped kale near the end for color and nutrition. For lighter summer versions, reduce the milk slightly and finish with a squeeze of lemon and plenty of fresh herbs like chives and parsley. Holiday variations can include stirring in roasted garlic or a touch of smoked paprika to create a more festive profile. Adjust thickness and seasoning according to seasonal produce and the meal occasion.

Meal Prep Tips

Make a double batch and portion into single-serving containers for quick lunches. Cook the potatoes and prepare the milk-thickening component ahead of time, store separately, and combine and warm for seven to ten minutes before serving to retain texture. If freezing, portion before adding the toppings; add the bacon, cheese, and scallions at service time for the best texture. Use microwave-safe containers for busy mornings, reheating in short bursts and stirring between intervals to ensure even warming.

There is real joy in serving a simple bowl that brings people together. This soup has become my go-to when I want something comforting, fast, and flexible. Try it the way I described, then make it yours with toppings and swaps to match your pantry and preferences. Enjoy the warmth and simplicity of a well-made bowl of soup.