Easy Creamy Potato Soup With Garlic and Thyme

This Creamy Potato Soup feels like a warm sweater on a cold day. It’s silky, rich, and deeply savory, with mellow garlic and fresh thyme running through every spoonful. The best part is how easy it is to make with pantry staples and a few fresh ingredients.

You’ll sauté, simmer, and blend—nothing fussy. Serve it with crusty bread, a simple salad, or just a sprinkle of cheese. It’s comfort you can count on.

What Makes This Creamy Potato Soup Special

This creamy potato soup hits that sweet spot between simple and luxurious.

The garlic is cooked low and slow so it turns soft and sweet, not sharp. Fresh thyme adds a gentle, woodsy note that makes the soup taste more complex than it is. A splash of cream brings everything together without making it heavy.

And because it’s blended, it feels elegant enough for guests but relaxed enough for a weeknight.

Shopping List for the Creamy Potato Soup

• Potatoes (2 pounds; Yukon Gold preferred for creaminess, Russets also work)
• Yellow onion (1 medium)
• Garlic (6–8 cloves, adjust to taste)
• Fresh thyme (4–6 sprigs, plus extra for garnish)
• Butter (3 tablespoons)
• Olive oil (1 tablespoon)
• Low-sodium chicken or vegetable broth (5 cups)
• Heavy cream or half-and-half (1/2 to 3/4 cup)
• Bay leaf (1, optional but nice)
• Salt and freshly ground black pepper
• Optional add-ins: celery (1 stalk), leek (1 small), Parmesan rind, grated Parmesan, bacon, chives, sour cream, or shredded cheddar

How to make Creamy Potato Soup

1. Prep the produce. Peel the potatoes and cut them into 1-inch chunks. Dice the onion. Smash and peel the garlic.Strip the thyme leaves from a few sprigs and keep a couple sprigs whole for simmering.
2. Sweat the aromatics. In a large pot, heat the butter and olive oil over medium heat. Add the onion and a pinch of salt. Cook 5–7 minutes until translucent and soft, not browned.
3. Soften the garlic. Add the smashed garlic and cook 1–2 minutes, stirring, until fragrant.Keep the heat moderate so it doesn’t scorch. Gentle cooking keeps the garlic sweet.
4. Build flavor with thyme. Stir in most of the thyme leaves. Add the bay leaf and any optional celery or leeks.Cook 1–2 minutes to bloom the herbs.
5. Add potatoes and broth. Tip in the potato chunks. Pour in the broth to cover by about an inch. If you have a Parmesan rind, add it now.Bring to a gentle boil, then reduce to a simmer.
6. Simmer until tender. Cook 15–20 minutes, uncovered, until the potatoes are very soft when pierced. Skim off any foam. Remove the bay leaf and Parmesan rind if used.
7. Blend to creamy. Use an immersion blender to puree the soup until smooth and velvety.For a slightly rustic texture, leave some small chunks. No immersion blender? Carefully transfer to a blender in batches, venting the lid and covering with a towel.
8. Finish with cream. Return the soup to low heat.Stir in the cream, 1/2 cup to start. Simmer 2–3 minutes to meld. Add more cream if you want it richer.

   Season generously with salt and pepper. Taste and adjust—it should be savory and balanced.
9. Garnish and serve. Ladle into bowls. Top with a drizzle of olive oil, extra thyme leaves, cracked black pepper, and any optional toppings: crispy bacon, grated Parmesan, chives, or a swirl of sour cream.

How to Store Creamy Potato Soup

Let the soup cool to room temperature, then refrigerate in an airtight container for up to 4 days.

It will thicken as it sits. On reheating, add a splash of broth, milk, or water to loosen and warm gently over low heat, stirring often.

To freeze, skip the cream and freeze the blended base for up to 3 months. Thaw overnight in the fridge, reheat, then stir in cream just before serving.

This helps prevent separation and graininess.

Health Benefits of the Creamy Potato Soup

• Potatoes provide potassium, vitamin C, and fiber—especially if you keep some peel on. They’re satisfying and naturally gluten-free.
• Garlic offers antioxidants and may support immune health. Gentle cooking makes it easier on the stomach.
• Thyme brings aroma and potential antimicrobial properties with minimal calories.
• Balanced richness comes from a moderate amount of cream.You can use half-and-half or milk if you prefer a lighter bowl.
• Customizable sodium by using low-sodium broth and salting to taste.

Common Mistakes to Avoid

• Overbrowning the aromatics. Dark onions or burnt garlic will make the soup bitter. Keep the heat moderate.
• Undercooked potatoes. If they’re not fully soft, the soup turns gummy when blended. Simmer until completely tender.
• Blending too hot. Hot soup in a sealed blender can cause splatters.Vent the lid and blend in batches.
• Adding cream too early. Boiling cream can split. Stir it in at the end over low heat.
• Under-seasoning. Potatoes need salt. Taste after blending and adjust with salt, pepper, and a bit more thyme if needed.

Recipe Variations of the Creamy Potato Soup

• Roasted Garlic Upgrade: Roast a whole head of garlic at 400°F (200°C) for 40–45 minutes, then squeeze the cloves into the soup before blending for a sweeter, deeper garlic note.
• Smoky Bacon Twist: Cook 4–6 slices of bacon first.Use some of the drippings with the butter to sweat the onions. Crumble bacon on top for crunch.
• Leek and Potato Classic: Swap the onion for 2 cups sliced leeks (white and light green parts). Clean well to remove grit.
• Lighter Dairy: Use half-and-half or whole milk instead of cream.Add a small knob of butter at the end for silkiness.
• Cheddar and Chive: Stir in 1 cup shredded sharp cheddar off the heat until melted. Finish with chives and black pepper.
• Herb Forward: Add a parsley handful when blending and finish with lemon zest for a bright, fresh finish.
• Vegan Cozy: Use olive oil only, choose vegetable broth, and blend with a splash of unsweetened oat milk or cashew cream.

FAQ

What type of potato works best?

Yukon Golds are ideal because they blend smooth and creamy without getting gluey. Russets also work, yielding a slightly fluffier texture.

Waxy potatoes like red potatoes can be used, but the texture will be a bit less silky.

Can I make it without cream?

Yes. Use a little extra butter and finish with whole milk, half-and-half, or a dairy-free alternative like oat milk or cashew cream. The soup will still be rich if you blend it thoroughly.

How do I avoid a gluey texture?

Cook the potatoes until fully tender and use an immersion blender or regular blender.

Avoid food processors, which can overwork the starch. Don’t over-blend; stop when it’s smooth.

Is it gluten-free?

Yes, as written, it’s naturally gluten-free. Just confirm your broth is certified gluten-free and skip any flour-based thickeners.

Can I add protein?

Absolutely.

Stir in shredded rotisserie chicken, crispy bacon, cooked sausage, or white beans after blending. Warm through and adjust seasoning.

What if I only have dried thyme?

Use 1 to 1.5 teaspoons dried thyme in place of fresh. Add it early with the onions so it can bloom in the fat and soften.

How can I make it more flavorful?

Salt in layers, use a Parmesan rind during simmering, add a splash of dry white wine after sweating the onions (let it reduce), and finish with good olive oil, black pepper, and a sprinkle of cheese.

Can I leave it chunky?

Yes.

Lightly mash with a potato masher or blend just half the pot and mix it back in. You’ll get a hearty, rustic texture with some tender potato pieces.

Wrapping Up

This creamy potato soup with garlic and thyme is the kind of recipe you’ll reach for when you want something soothing and satisfying with minimal effort. It’s flexible, forgiving, and easy to customize to your tastes or what’s in your kitchen.

Keep the steps gentle, season well, and let the garlic and thyme shine. Then grab a spoon, add your favorite toppings, and enjoy every cozy bite.