Potato Soup

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

Leave a Reply

Your email address will not be published. Required fields are marked *

803 comments on “Potato Soup”

1 9 10 11
  1. 5 stars
    So delicious, and much cheaper to make without the cream!

  2. 5 stars
    I didn’t like potatoe soup but then my husband made this one and it’s all my kids want very good

  3. 5 stars
    When I first found this soup online you didn’t have the garlic as an ingredient. I checked my old print out and I was right. Anyway, this soup is AMAZING but I don’t add the garlic. Even though I love garlic I think that flavor doesnt go to well with this soup. The onion is plenty…. on another note instead of Greek yogurt or sour cream I add half and half as per my husband’s request. He loves anything that is bad for you. ;)

    • lol @ he loves anything that is bad for you

    • 5 stars
      YES you’re right, it never had garlic originally. I made it with garlic once not realized the recipe had been modified and it wasn’t nearly as good. I make sure to omit the garlic now. This is a favorite in our house!

    • I wish I had known to omit the garlic prior to making it. I guess I should have read all of the reviews first. Nevertheless, it’s too late because everything has been mixed together. I am on the last step where I add the sour cream and cheese.

  4. 5 stars
    Made this today and it was a huge hit. Everyone loved it. Served with hot garlic bread.

  5. 5 stars
    I added veggies to this recipe and doubled the liquids because there was extra in the pot. Chopped up celery, carrots, broccoli and cauliflower and a little lore potatoes (5 russet pot). I did add a little more flour for the roux because there was more liquid. Turned out great! After the onions and garlic cooked is when I tossed in the veggies to cook. Then added the flour and then the liquids and potatoes. My children loved it and so did my husband. Fed a family of 6 and we all had seconds and some had thirds. Made French bread with butter and cheese to go with it. Definitely a keeper. My picky eater requested this meal to be made on her bday and said I should teach grandma how to make it (because they love gma’s cookn). Lol

  6. 4 stars
    This is a simple soup to make

  7. 5 stars
    Taste is absolutely amazing! Simple to make. Pre-prep very helpful. No toppings or chives needed!

  8. 5 stars
    This recipe is amazing. One of the best potato soups I ever made. My husband loved it I will be using this as a go to.

  9. 5 stars
    Today I wanted a good warm comfort food. I found this recipe and made it. It is for sure a wonderful thick and cheesy potato soup. Very filling and delicious. I didn’t have any yukon’s so I used up my big bakers. It came out just fine. I do like to add a little worcestershire to it for added flavor. Other than that I made it by the recipe as called for. Thanks for sharing.

  10. 5 stars
    This is the best potatoe soup! I use sharp white cheddar and think is adds a creamier flavor

  11. 5 stars
    This recipe was so easy and tasty family loved it

  12. 5 stars
    After reading this recipe, I know this will absolutely amazing! I want the hot weather to break a bit…this is a perfect cooler/cold weather warm me upper! Thank you so much!

  13. 5 stars
    The best Potato Soup recipe I have ever tried! Perfect as is – I didn’t change a thing. My grocery store carries 1.5 pound bags of Baby Yukon Potatoes that were just waiting to be used in this soup.

  14. 5 stars
    I have tripled this recipe for family dinner tomorrow. I’ve bulked it up by adding roasted corn and carrots. I’ve used almost 6 pounds, half yellow and half red potatoes, skins on. From the aroma in the kitchen today, and the tastings along the way, it is already delicious. This recipe, and website, is well laid out, and easy to follow. I took screen shots of the ingredient list and jumped back and forth between the directions and ingredient list. I am a cooking enthusiast (not bad for a 57 year old guy and former Boy Scout, as well as paying attention to Mom all those invaluable years growing up!) and am not afraid to challenge my skills. This requires little skill for the seasoned (! Ha! See what I did there) cook in the house. Just dont let the roux burn, or the soup as it initially comes up to that near-boil. The rest of the family is out enjoying a nice motorcycle ride, and the “kids” will be here tomorrow. These flavors will meld overnight, and certainly be awesome tomorrow. Thanks for this recipe! :)

  15. 5 stars
    Great recipe. I used it as a starter and added additionally fresh basil and parsley.

  16. 5 stars
    I just made this tonight for my kids. They LOVE IT. I followed the recipe exactly as written, only thing I added was a couple shakes of Tony’s at the end. Very very good!

  17. Does this recipe work with almond or soy milk?

  18. 5 stars
    Yummy! True comfort food at its best. Only 1 pot to wash up too – winning!

  19. 5 stars
    I add more bacon and plenty of cheese! This is my go to for homemade potato soup! Yum yum…so good!

  20. 5 stars
    Ive made this recipe and i didnt have sour cream or Greek yogurt so instead I used mayonaise and it worked perfectly fine. Tasted so good and honestly i prefer it this way

  21. 5 stars
    This is literally the best potato soup I have ever had. I made it vegetarian by using the 2tbsp cajun suggestion, and OMG it is so good. I have never made something I don’t like by Ali!!

  22. Can this be frozen?

  23. 5 stars
    Absolutely fantastic! This has become my favorite soup.

  24. 5 stars
    This soup was easy to make and very tasty. Since I am gluten free, I omitted the flour and used cornstarch instead. My family loved it!

  25. 3 stars
    I read some previous comments and only put about 1 clove of garlic instead of it all, i also recommend mashing some of the soup with a masher. I needed to add a loooot of salt to this to bring out some flavor, i tried it with the recommended amount but it was extremely bland to me before adding a crap ton of salt
    All in all this is a good base recipe but didnt have a whole lot id flavor.

  26. I made this soup last week and it was AMAZING! I tried again tonight for work tomorrow and used Greek yogurt instead of sour cream because that was all I had….. it curdled so terribly 😭. Any idea why this happened? It was not savable as soup. I’m so bummed.

  27. Do you peel the potatoes?

  28. 4 stars
    It’s the last day before payday so my pantry was looking quite bare, but I still used the bones of this recipe to make a pretty darn good soup!I didn’t have any bacon so I omitted that and used chicken stock to sauté some onions, carrots, yellow squash, and zucchini. I used russet potatoes and instead of cheese and sour cream, I used only some cream cheese. Turned out fantastic! The only seasonings I used was some paprika, some italian seasoning, salt, pepper, and a touch of garlic powder.

  29. 4 stars
    We love this recipe. My two boys 7&10 also eat it up even though they’d never eat a sweet potato. However on multiple attempts I’ve always had to use at least 8 cups stock/water to keep it soupy and it’s still thick. Maybe it’s the rice I buy but we still just love it!

  30. 5 stars
    Made this today, it’s rainy and dreary out so it’s perfect soup weather. The only thing I changed was to top the soup with french fried onions, and it’s a hit! Will absolutely be making this again, and will be definitely making the slow cooker recipe as well. Thank you for sharing this delicious recipe.

  31. 5 stars
    I followed this recipe but modified it a little. I substituted bacon with butter and used corn starch, instead of flour as suggested. I also added red Bell Peppers and peas! So delicious!!! Thank you for sharing this wonderful meal 🤗

  32. This was absolutely delicious! I decided to take the advice of other commenters and used far less garlic. I only used a clove of garlic and that was perfect to give it enough flavor without it being overpowering. This is truly the BEST recipe for potato soup and I loved that there wasn’t a bunch of heavy cream. It was delicious!!!

  33. 5 stars
    Loved it!!

  34. Any answer to the freezing question? Anyone tried to freeze this?

  35. 5 stars
    I made this without the onion because I didn’t have any but it still was a hit with my family.

  36. 5 stars
    I made this for the first time tonight…and it was just soooo yummy!

  37. 5 stars
    This soup was super easy to make and extremely delicious. Great for the cold weather coming up. It is definitely a keeper.

  38. I am going to make this soup.

  39. 5 stars
    The best creamy potato soup! Easy to make too:)

  40. 5 stars
    Made this today, and it’s so good! My family loved it! Followed recipe as written, wouldn’t change a thing.

  41. Do you by chance have the nutrition facts for this soup?

  42. This soup is amazing! I took the advice of not adding garlic and it turned out great! The only advice I would have is to shred the potatoes instead of dice them.