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Creamy Potato Soup with Herby Compound Butter

This Creamy Potato Soup with Herby Compound Butter gets everything right. It’s silky smooth, rich but not heavy, and lightly buttery with incredible flavor. Even better, it’s ready in under an hour!

Overhead view of a bowl of creamy potato soup

The Best Potato Soup Recipe

I adore a comforting bowl of Creamy Potato Soup. And this recipe that includes a gorgeous herb compound butter definitely hits all the marks!

This easy potato soup is smooth and creamy throughout – unlike other recipes that feature diced potatoes, such as New England clam chowder, beef barley stew, and turkey pot pie soup.

It is full of rich flavor, without being heavy or overly filling. Thanks to a simple compound herb butter, the soup is lightly buttery and kissed with fresh rosemary and thyme. Plus there’s Parmesan and a notable amount of rich sautéed garlic. All of these are perfect flavor matches with potatoes!

And, hey! This easy potato soup comes together in under an hour. What are you waiting for?!

Creamy potato soup ingredients

What You’ll Need

One of the reasons I love this easy potato soup recipe is that it’s made with just a handful of ingredients and seasonings. The compound butter is also made with just 4 ingredients – a simple but definitely worthwhile addition. Scroll down to the recipe box for the measurements.

For the Creamy Potato Soup:

For the Compound Butter:

What Are The Best Potatoes for Potato Soup?

I use either red potatoes or gold potatoes for this soup. They are both moist and flavorful. Whatever’s your favorite, use that!

You could also use Russet potatoes, although they are a drier potato. These will give the soup a slightly different texture, not quite as richly creamy as red or gold potatoes.

How to Make Creamy Potato Soup with Herby Compound Butter

This homemade potato soup is easy to make and takes less than an hour from start to finish.

Herby compound butter in a white dish
A spoon stirring a bowl of potato soup
A bowl of homemade potato soup

Tips & Variations

Here are a few tips for making this easy potato soup recipe, plus a few easy variations.

Overhead view of a bowl of creamy potato soup

Serving Suggestions

Any holiday gathering would welcome this soup. It easily graces the table as an elegant main dish, so lovely served alongside a fresh green salad and warm baked bread or popovers (which would also be AWESOME with this herby compound butter!).

The soup can also go the casual route, perfect for a weeknight meal on a chilly winter day. I like to serve it in big mugs, which our daughters think is fun. And when I add some crumbled bacon, well, everyone’s asking for seconds!

The only non-negotiable, whether you’re serving this fancy or casual, is the herby compound butter. That is a must, my whole family agrees. It transforms the soup, adding a swirl of sweet buttery magic, flavorful with herbs.

How to Store Leftover Homemade Potato Soup

Store any leftovers of this creamy potato soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring frequently. Do not bring to a boil.

The compound butter can also be stored in an airtight container and will keep well for up to a week in the fridge. Set it out on the counter about 30 minutes prior to eating.

Can I Freeze This?

This creamy potato soup does freeze well. Just be sure to thaw it overnight in the refrigerator. Then reheat very gently on the stovetop, stirring it frequently. You may need to add a bit more broth if the soup’s texture has thickened.

More Easy Soup Recipes:

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Overhead view of a bowl of creamy potato soup

Creamy Potato Soup with Herby Compound Butter

Yield: 8 servings
prep time: 10 minutes
cook time: 40 minutes
total time: 50 minutes
This Creamy Potato Soup with Herby Compound Butter gets everything right. It's silky smooth, rich but not heavy, and lightly buttery with an incredible flavor. Even better, it's ready in just an hour!
4.8 Stars (5 Reviews)
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Ingredients

for the creamy potato soup:

  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion diced
  • 12 large garlic cloves minced
  • 8 cups low sodium chicken stock
  • 3 pounds red or gold potatoes peeled and cut into 1” pieces
  • 1 cup half & half
  • 1 cup grated Parmesan cheese
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 2 teaspoons kosher salt or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup full-fat sour cream

for the herby compound butter:

  • ½ cup unsalted butter at room temperature
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • ½ teaspoons kosher salt

Instructions

  • For the soup: In a large stock pot, heat butter and olive oil over medium heat. Add onion and garlic and gently sauté until onion is very soft, stirring regularly, about 12 to 15 minutes. Do not let the onion and garlic brown.
  • Add chicken stock and diced potatoes, and give it a stir. Increase heat to high and bring to a boil. Then lower heat to medium and cook for about 20 minutes, or until potatoes are completely tender. They MUST be fork-tender!
  • Using an immersion blender, very carefully blend the mixture until all chunks are broken down, and your desired consistency is reached. (Or very carefully transfer to a blender, in batches, and blend – then return blended mixture to the pot on the stove.) Stir in half & half, Parmesan, cumin, onion powder, garlic powder, cayenne, salt, and pepper.
  • Let soup warm back up for another 10-15 minutes before whisking in the sour cream.
  • For the herby compound butter: While soup is cooking, make the compound butter. In a small bowl, combine all ingredients until fully incorporated, and set aside.
  • To serve: Add a dollop of herby compound butter to individual bowls of soup and swirl it into the soup as it melts. Garnish with additional fresh rosemary and thyme if desired.

Notes

from a farmgirl’s dabbles

Nutrition Information:

Serving: 1 Calories: 359kcal Carbohydrates: 20g Protein: 10g Fat: 27g Saturated Fat: 16g Polyunsaturated Fat: 10g Cholesterol: 72mg Sodium: 1206mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Overhead view of a bowl of creamy potato soup

This post was originally published in 2013, then updated in 2022.