Potato Soup

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This easy Potato Soup recipe is truly the best!  It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.

The BEST Potato Soup Recipe

Do you have a favorite potato soup recipe?

If not — psst — bookmark this one!  

This easy potato soup recipe has been my tried-and-true, back-pocket, all-time-favorite for over a decade now.  It’s perfectly rich and creamy (without using heavy cream), it’s full of flavor (because bland potato soup is the worst), it’s easy to adapt to be vegetarian and/or gluten-free (see below), and it is always, always a crowd fave.  I promise it won’t let you down.

Let’s make some potato soup!

Potato Soup Recipe | 1-Minute Video

Potato Soup Ingredients:

To make this easy potato soup recipe, you will need:

  • Bacon: I recommend using center-cut bacon here, to keep it a bit more lean.  But any kind of bacon you love will do.  We will also use its leftover grease (or butter, if you prefer) to sauté the veggies for extra flavor.  That said, if you would like to make this soup vegetarian, see my recommendations below for a delicious meatless version.
  • Veggies: Onion and garlic.
  • Flour: We will use flour to make a roux to thicken the soup.  Or if you would like a lighter soup, you can skip this step and just puree part of the soup to thicken it.  (See tips below.)
  • Chicken stock and milk: These will form the broth of our soup.  Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow’s milk).
  • Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes.  But russets or red potatoes would also do.
  • Cheese: I recommend a good sharp cheddar cheese here for maximum flavor.
  • Greek yogurt or sour cream: To make the soup extra-creamy.
  • Salt and pepper: Add in as much as you need at the end to season your soup well.

And finally…toppings!  I’m a big believer that the more, the merrier when it comes to toppings and potato soup.  Some classic options could include

  • Extra bacon, extra shredded cheese, thinly-sliced green onions or chives, sour cream, fresh thyme, sprinkle of Cajun seasoning

The BEST Potato Soup

How To Make Potato Soup:

To make this potato soup recipe, simply:

  1. Cook the bacon.  Dice and then sauté it in a large stockpot until it’s nice and crispy.  Then transfer the bacon to a plate lined with paper towels, and reserve a few tablespoons of leftover grease in the stockpot (discarding the rest.)
  2. Sauté the veggies. Sauté the onion and garlic in the bacon grease until softened.  Then stir in some flour, to create your roux.
  3. Add broth and potatoes.  Then add the stock, milk and potatoes.  Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn.
  4. Add remaining ingredients.  Then stir in the cheese, Greek yogurt (or sour cream), and crispy bacon bits.  Taste and season the soup with salt and pepper.
  5. Serve warm.  Then serve it up, loaded up with all of your favorite toppings!

Homemade Potato Soup with Bacon and Cheddar

Possible Variations:

Guys, there are so many ways to customize this soup!  Some possibilities could include:

  • Make it vegetarian: Nix the bacon.  And in its place, add in 2-3 teaspoons Cajun seasoning for a bit of extra flavor.  (Plus, use butter or olive oil in place of the bacon grease.)
  • Make it gluten-free: You could either:
    • omit the flour, and instead, whisk a tablespoon of cornstarch into the cold milk and then add it to the soup
    • don’t worry about cornstarch/flour at all, and instead, puree half of the soup to thicken it
  • Lighten it up: Feel free to:
    • omit the flour and 2 tablespoons of grease/butter, and instead, puree half of the soup to thicken it
    • use skim milk
    • use turkey bacon (although you may need to add in a little extra olive oil or butter to sauté the veggies)
  • Add in extra seasoning: If you would like to give your soup an extra twist, feel free to add in 1 tablespoon:
  • Use a mix of potatoes: For something different, feel free to use a mix of Yukon gold potatoes and sweet potatoes, for more of a sweet and savory blend of flavors
  • Add in some extra veggies: If you’d like to load this up with extra veggies, feel free to toss in a handful of chopped cauliflower and/or broccoli along with the potatoes.  They work well with this recipe too!

Loaded Homemade Potato Soup Recipe

What To Serve With Potato Soup:

Looking for some side dishes to serve with this potato soup recipe?  Here are a few of my faves:

The BEST Potato Soup Recipe

The BEST Potato Soup!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 -8 servings 1x


This easy Potato Soup recipe is quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.  See notes above for possible variations, including how to make this soup vegetarian.



  • 5 slices bacon, diced
  • 3 tablespoons (reserved) bacon grease or butter
  • 1 cup diced white or yellow onion
  • 4 cloves garlic, peeled and minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or vegetable stock
  • 2 cups milk, warmed
  • 1.5 pounds Yukon gold potatoes, diced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon sea 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


  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 sauté for 5 minutes, stirring occasionally, until soft.  Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant.  Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.  Then stir in the stock until combined, followed by the milk and potatoes.
  3. Continue cooking until the mixture just reaches a simmer, before it begins to boil.  Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster your soup will cook.)
  4. Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits.  Taste and season with extra salt and pepper, if needed.
  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!
  • This recipe was originally shared here in December 2014.

This post contains affiliate links.

The BEST Potato Soup Recipe from Gimme Some Oven

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830 comments on “Potato Soup”

1 10 11 12
  1. very good recipe

  2. uhhhhh…1.5 lbs potatoes? That’s like 3 potatoes according to my scale. Naw. This is potato soup. The main ingredient. I did 3 lbs and it was perfect.

  3. Tried it , Amaaazing

  4. Followed the recipe to a T and it turned out perfect! Super hearty, perfect for a cold winter day. Everyone loved it!

  5. I just want to let you how grateful I am that you have put what potatoes you recommend for this soup and an option to double or triple the recipe. I usually just have to guess on that, bc I know some ingredients you don’t want to double. I am making this tonight for my family and can’t wait to try it. Thank you for the recipe!!!

  6. If I could give this recipe ten stars I would! It’s my boyfriend and I’s favourite soup. He asks for it every week! I add some Italian seasoning to it, and some carrots & spinach. As well, I always put lots of cheese in it! It’s a great meal for a university student like myself! You’ll definitely wanna try this one out.

  7. Made exactly as directed, with chicken stock, sour cream and green onions. So delicious and filling.
    Thank you

  8. This is so good! I didn’t have bacon and it was still great using butter. I did add some celery and carrots instead of onions (because my husband hates them). Used onion powder and two cloves of garlic. The only other thing I did differently was partially purée the soup with my immersion blender once the potatoes were soft. We loved it and I believe it is the best potato soup I’ve ever made! Thank you for this keeper of a recipe!

  9. This was very good! I used seitan “bacon” for Meatless Monday, and it was very tasty. I also used a potato masher to break up the potatoes a bit before adding in the final ingredients. I will make this again, thanks!

  10. Another veggie that would be amazing in this is diced carrots! I went to a steakhouse in Florida once and they had carrots in their potato soup… delicious!

  11. It really is the best I’ve ever made. Years ago I worked on a huge boat that cruised a local lake and the potato soup the chef made tasted just like this recipe- had a little heat to it, and ever since then I’ve craved it. I couldn’t believe it when I found your recipe and made it, my tastebuds rejoiced and I’m hooked!!! It’s just so very good, so thankful to have found it!!!!

  12. I added an entire carton of stock instead of 2 cups and added about 1/2 extra cup of milk. But other than that omg it was soooooo good.

  13. This is my go-to potato soup. We make it at least once a month in the colder months. I have a question. Have you ever tried to keep this warm in a crock pot? I want to take it to a soup and chili supper but I don’t want it to curdle or separate.

  14. The title is very accurate. This is without a doubt the best potato soup I’ve consumed in my lifetime, no exaggeration. It’s better then my Grandmother’s.

  15. I had a some potatoes cut up for mashed potatoes (1.5 lbs, as it turned out), but there was a change of plans for dinner so had to do something with the potatoes and found this recipe. Bacon was in the freezer but have bacon grease in the fridge, so I made it according to directions and it is delicious. The only thing I will do differently next time is use 2 to 2 1/2 pounds of potatoes. Otherwise it was perfect on a cold gray day, even without the bacon. It’s a keeper. 👍👍

  16. this may sound like a stupid question but approximately how many potatoes is 1.5 lbs?

  17. This recipie WAS SO DELICIOUS I COULD NOT STOP COMMENTING ON HOW GOOD IT WAS !! Honestly I used regular russet potatoes that’s what was here and was Great SO MUCH FLAVOR in this soup. My 7 year old absolutely loved it That was a plus and my fiancé said it was now one of his favorites!! Give it a GO. I WISH I would of Made MORE. Thanks Christy

  18. When I was a kid my mother use to make big pots of potato soup to feed a husband and six kids. I made this tonight and it really took me back to those days of big pot meals. This was great to make and even greater to eat.👏🏽👏🏽👏🏽