Potato Soup

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

Man, it’s amazing what a 5-day weekend will do for the world, isn’t it?

Yesterday afternoon as I was enjoying the last few hours of Thanksgiving break at my neighborhood coffee shop, I looked around and couldn’t help but notice how visibly relaxed everyone was.  Even amidst the hustle and bustle of the crowd and even with holiday music cranked to the nines, there seemed to be such an ease and joy filling the room, as if people just wanted to look around and say, “this we need more of this in our lives”.  Sitting there snuggled up in my fuzzy coat, with my hands curled around a hot cup of coffee, talking through the weekend with a good friend, I couldn’t agree more.  Life felt simple and carefree and good.

Of course, Mondays always come, along with the to-do lists and post-turkey-workouts and let’s-get-back-on-with-real-life-ness that I ridiculously too good at cramming into my schedule.  But if nothing else, I feel that with each vacation, each long weekend, each extended period of time off, I get just a tiny bit better and recognizing how much I just love that feeling of being totally checked out and relaxed.  How much I need it.  How (I’m pretty sure) we were all designed for it.  How it rocks.

So anyway, as cheesy as it may sound, I have found that one of my favorite times of the day to disconnect — if even just for 10 minutes or so — is over lunch.  It’s super tempting when working from home to just “power through” the lunch hour, especially when food seems to be hanging around the office 24/7 in my job.  But over the past year or so, I have come to totally appreciate the rhythm of taking some serious time off for lunch.  No email.  No computer open.  Usually it’s just me, a book or a TV show (right now I’m obsessed with The Good Wife!!) or the view outside my window, and an actual factual meal of some kind.

Last week I was feeling like comfort food, so this potato soup recipe happened.  And it was perfection.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

I have been a fan of potato soup since as far back as I can remember, especially when cheese is involved, and especially if lots of bacon is served on top and stirred in.

However, I hardly ever order it out at restaurants because you can almost guarantee that they have thrown quarts full of heavy cream into the mix, which is totally unnecessary if you ask me.  (I would rather consume any extra calories in bacon, thankyouverymuch.)  ;)

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

The good news is that you don’t need insane amounts of cream to make an insanely creamy, delicious potato soup.   Nor do you need a ton of time.  This soup is ready to go in about 30 minutes or so, and also makes fantastic leftovers.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

If you’re anti-bacon, you can totally skip that part.  And you can also add in as much cheese as sounds good to you.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

Basically, this is a fantastic base recipe for potato soup.  So feel free to customize it however you’d like.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

And whether you make it on a relaxing weekend off, or smack dab in the middle of a super chaotic week, I hope that this soup can bring at least a few moments of extra comfort and relaxation and joy to your day.  It definitely did to mine.

Hugs and bon appetit, friends!

Edited: For any of you looking for a crock-pot version of this recipe, check out my new recipe for Slow Cooker Potato Soup!  It’s delicious!

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

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Potato Soup

This classic potato soup recipe is thick, creamy and delicious, and made healthier without heavy cream.

Ingredients:

  • 5 slices bacon, diced
  • 3 tablespoons bacon grease (reserved) or butter
  • 1 cup diced white or yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions:

  1. Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
  2. Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
  3. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
  4. When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits.  Taste and see if it needs more salt or pepper or cheese.
  5. Serve warm, garnished with desired toppings.  Or, transfer to a sealed container and refrigerate for up to 3 days.

Be sure to also check out our Slow Cooker Potato Soup recipe too — made easy in the crock pot!

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Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) | gimmesomeoven.com

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498 comments on “Potato Soup”

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  1. I made this tonight for dinner and it as sooooooo good! Great recipe and it was so rich … no need for cream. Thanks!

  2. Great recipe! Was the first time I’ve made homemade potato soup and it was sooo good! I did sub the milk for heavy cream and added extra cheese ;-)

  3. Have tried this. It’s delicious! An easy soup to make. May change it up next time and make it with a spicier cheese. I did take an ingredient from the vegan crock pot version and added Bay Seasoning with the cheese. Turned out great! Thanks.

  4. I have been sick with pneumonia. I was looking for some comfort food and a former student sent me this recipe. It took me a couple of days to feel good enough to make it but WOW, this is absolutely the best potato soup I ever had. I made it exactly as printed. Perfect. I ate it, my husband ate it and my step-son happened by and he ate it. We were all giving it a big thumbs up!

    • Oh no, we’re so sorry you had pneumonia, Julia! We’re happy to hear you and your family loved this soup though — thank you for sharing with us! :)

  5. I made this today, a cold & rainy day,the soup is perfect! Will make again. Thank you for sharing. 

  6. This looks so good! I want to make this for work…we have soup day.  I need to feed about 12people. How much is this serving for? 

    • Thanks, Trish, we hope you enjoy it! The recipe makes 6-8 servings, so you might want to double it.

  7. OMGI made this today. It is awsome! I followed the recipe to a tee and my husband and I love it! He is a very picky eater.

  8. Ohmygosh, tried this soup and it is like eating a bowl of cheesy and delicious sunshine! A simply perfect recipe for comfort food. 10/10 would make again!

  9. Can half & half or heavy whipping cream be used? I have an abundance of both and need to use it up

    • Hi Selena! Yes, you could definitely use either one of those. We hope you enjoy the soup!

  10. Really tasty & fast, i added a couple tablespoons of cream cheese to ours, we really enjoyed this one!

  11. I love this soup! I omitted the sour cream and cheese because of calories and a child who adds too much cheese to her food, no matter how much is already in it. It was a huge hit. Hubby asked for it to be on permanent winter rotation. Made with red potatoes (his fave) and skin on, this was a perfect winter meal. The ratio of butter, flour, milk and chicken broth makes a perfectly thick consistency for potato soup. Thanks so much!

  12. It’s a great recipe!  I substituted milk with almond milk (left out the sour cream) and all-purpose flour for gluten free flour to make this work for our gluten-free, dairy-free family.  It was thick and so yummy!  My 5 girls devoured it!  

    • Thanks for sharing, Jodee — we’re so happy it was a hit with you and your girls!

  13. I made this soup last night and wow was it good!! I followed your recipe to the T and added a little more salt and pepper at the end to my taste, this recipe does not disappoint! I had the leftovers today for lunch and it was even better today! Will be making this soup again and again!

  14. Ok I plan on having friends over for this soup. I want to  make twice as much. Should I double all the ingredients?

  15. This soup is delicious. Made it once and going to make it again tonight. Perfect for a rainy day.

  16. I thought the potatoes would never soften, it took at least 45 min. I think it was cooking them in milk,as all the other potato soup recipes I found said boil the potatoes in water, drain, then add to the soup.
    Once the soup was done, it was very good. My family had to eat something else since this took so long, but we will eat the potato soup tomorrow night.

    • We’re sorry they took so long, Suzan — we haven’t had that issue before! :( We apologize for the inconvenience, and we hope you and your family enjoyed it though!

  17. I have a lot of red potatoes that need to get used up, would that taste okay in this dish?? 

  18. Hi, I love this recipe and follow it frequently as my go-to potato soup recipe. I follow the steps pretty closely, aside from accommodating for personal tastes and cutting the measurements down for only myself. When I get to the step of adding the broth and warmed milk, they mix really well and it looks uniform and creamy. When I get to the part of adding the yogurt, however, the last couple of times I’ve noticed the broth ends up looking slightly lumpy/not uniform/creamy. Maybe it’s a matter of mixing the cheese *first* instead of the yogurt? I mean it still tastes amazing just doesn’t seem to have the consistency of your photos! Any suggestions? – Kim

    • Hi Kim! Thanks for sharing with us. When you’re mixing, you could try using a whisk. That should help break up the lumps. You should be able to add the cheese and sour cream/Greek yogurt at the same time. You may need to cook your soup a bit longer to get it a little thicker and creamier. We hope this helps!

  19. Didn’t have any bacon, so made it without and used butter instead of grease. Husband still said this is the best potato soup I’ve made. Delicious! !

  20. I just had to come here and comment. I’ve made this soup multiple times now and it is both mine and my boyfriend’s favourite. It is so easy and quick and I usually have all of the ingredients on hand so it’s my go-to last-minute supper! It’s great leftover too. It tastes a lot like hashbrown casserole in soup form, another one of my favourite meals!

  21. If I were to make a large batch would this freeze well?

    • Hi Lori! Technically you can freeze this but unfortunately it’s not really ideal due to the amount of dairy in it (it will likely alter the texture of the soup).

  22. I have made this recipe several times and my family loves it!! I love it because it does not call for canned milk or heavy cream. But, it taste great!!

    Rating: 5
    • Thanks for sharing with us, Paula — we’re so glad to hear that! :)

  23. Made it by starting with butter instead of bacon grease and using microwave bacon pieces instead to eliminate the frying of the bacon. I’ve also left out the bacon entirely. We love it both ways!

    Rating: 5
  24. I love this soup but have made a few changes..I add carrots and use skim milk and had a few potatoes..then puree the whole thing…then add more potatoes I feel it’s a slightly lighter version and no one is the wiser.

    But the original is amazing my husband just wanted a skinner version.

    • We like that you added carrots to this, Diana, and we’re glad you enjoyed it!

  25. Easy recipe, delicious! I used half whole mile and half heavy whipping cream, instead of all milk! A new family favorite!

    Rating: 5
  26. Why throw away the extra bacon grease? It’s easy to freeze and use in other cooking.

  27. I made this soup for dinner and it was excellent. The only change I made was using half milk and half heavy cream. I will definitely be making this again.

    Rating: 5