Creamy Potato Soup (without flour)

There’s nothing complicated about a good bowl of potato soup. It should be rich, comforting, and full of flavor without needing a lot of fuss.

This creamy potato soup skips the flour completely and lets the potatoes do the work. As they cook down, they naturally thicken the broth, giving you a velvety soup with real potato flavor in every bite.

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Why You’ll Love This

It’s simple, hearty, and perfect when you want something warm and satisfying without a long ingredient list.

I make this potato soup recipe vegetarian for my daughter. I omit the bacon and its drippings and use butter. I also swap the chicken stock for vegetable stock. It’s one of her favorite comfort foods, and she requests it often!

• Naturally thick and creamy without flour
• Simple ingredients you probably already have
• Rich, comforting flavor without being heavy
• Ready in about 40 minutes
• Perfect base for toppings like bacon, cheddar cheese, and green onions

Some of our other favorite soup recipes to make are Root Vegetable Soup, Thick and Hearty Homestyle Chili Recipe, Sicilian Chicken Noodle Soup Recipe, Homemade Chicken And Dumplings, and Beef Barley Soup.

Ingredients Needed

• Bacon – Adds smoky, savory flavor and richness to the soup. Cooking it first also leaves flavorful bacon fat that helps build the base of the soup.
• Onion – Provides mild sweetness and depth of flavor. When sautéed, it forms part of the aromatic base that gives the soup its comforting taste.
• Celery – Adds a subtle, savory, slightly earthy flavor that deepens the overall soup base. When sautéed with the onions, it helps build the classic aromatic foundation.
• Russet Potatoes – The main ingredient. Their high starch content helps naturally thicken the soup as they cook and break down, creating a creamy texture without flour.
• Chicken Broth – Forms the body of the soup and adds savory depth.
• Heavy Cream – Adds richness and a smooth, velvety texture that makes the soup feel indulgent.
• Butter – Adds extra richness and helps round out the flavor of the soup.
• Salt & black pepper – Enhances all the other flavors in the soup.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Creamy Potato Soup without Flour

Step 1: Heat a Dutch oven or heavy soup pot over medium-high heat, and add the butter. Add the diced onion and celery. Sauté until starting to soften, about 10 minutes.

Step 2: Add the diced potatoes and broth to the pot, and season with salt and pepper. Cover, bring to a boil, reduce heat to a simmer, and cook until the potatoes are fork tender, about 10-15 minutes.

Step 3: Using a potato masher or the back of a large spoon, mash some of the potatoes, leaving some chunks. This will thicken the soup as it cools.

Step 4: Remove from the heat, stir in the heavy cream, and season to taste with salt and pepper. Allow the soup to rest for about 10 minutes before serving. It will thicken as it cools.

Serve with desired toppings such as crispy chopped bacon, shredded cheese, diced green onions or chives, and sour cream.

Tips

• Use russet potatoes for the best texture – Russets are high in starch, which helps naturally thicken the soup as they cook and break down.
• Cut the potatoes into evenly sized pieces – This helps them cook at the same rate, so you don’t end up with some pieces overcooked and others still firm.
• Cook the bacon first – And use the rendered bacon fat instead of the butter.
• Sauté the onions and celery until soft, not browned – Soft onions build flavor without overpowering the soup.
• Mash some of the potatoes in the pot – Use a potato masher to break down part of the potatoes. This thickens the soup naturally while leaving plenty of chunks for texture.
• Avoid boiling after adding cream – Remove the pot from the heat when stirring the cream.
• Season to taste at the end – Potatoes absorb salt as they cook, so adjust the seasoning once everything is combined.
• Let the soup sit for a few minutes before serving – Allowing it to rest briefly helps the flavors settle and the soup thicken slightly.
• If the soup gets too thick – Stir in a little extra broth or milk until it reaches your preferred consistency.
• Storage – Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove.

Variations

• Vegetarian Potato Soup – Replace the chicken stock with vegetable stock and omit the crumbled bacon topping.
• Cheesy Potato Soup – Stir in 1–2 cups of shredded sharp cheddar cheese at the end of cooking until melted and smooth.
• Sausage Potato Soup – Brown ½–1 pound of ground sausage at the beginning, then proceed with the recipe as written for a richer, savory soup.
• Garlic Lover’s Potato Soup – Add 4–5 garlic cloves after cooking the onions and celery for a deeper garlic flavor.
• Herb Potato Soup – Stir in fresh herbs like thyme, parsley, or chives at the end of cooking to brighten the flavor.
• Extra Creamy Potato Soup – Use an immersion blender to blend part of the soup until smooth while leaving some potato chunks for texture.
• Spicy Potato Soup – Add a pinch of cayenne pepper, crushed red pepper flakes, or diced jalapeños for a little heat.
• Lighter Potato Soup – Replace the heavy cream with half-and-half or additional milk for a slightly lighter version while still keeping it slightly creamy.

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