This easy potato soup recipe is creamy, comforting, and always a crowd favorite.
“I can’t tell you how many times I’ve made this delicious, creamy potato soup! It’s simple and easy to make and so perfect on a chilly, damp day.”
– Katrina
Like A Warm Hug In A Bowl
Potato soup will forever hold a soft spot in my heart. ♡
It’s the kind of comfort food I grew up eating on chilly Midwestern nights — simple, hearty, and always so nostalgic. I spent years tweaking the recipe, and it’s now a forever favorite in our house. And after tens of thousands of you have made it (and raved about it!) over the past decade, I’d say it’s officially a reader favorite here too!
This homemade potato soup recipe is wonderfully creamy (without needing heavy cream), layered with cozy garlic and cheddar flavor, and easy to customize to your taste. Even better? It’s quick and unfussy and ready to go in just 30 minutes. Perfect for busy weeknights or lazy Sunday dinners or anytime you’re craving a cozy bowl of soup. One batch never lasts long in our house!
So if you’ve been searching for a tried-and-true potato soup recipe to keep on repeat, this is it!
Cheers,
Potato Soup Recipe | 1-Minute Video
Potato Soup Tips
Before you get cooking, here are a few simple tips to help your potato soup turn out extra creamy and delicious:
- Dice potatoes evenly: Smaller, uniform pieces will cook more quickly and evenly.
- Warm your milk: This helps prevent curdling and keeps the soup smooth.
- Grate cheese by hand: Pre-shredded cheese is often coated with anti-caking agents that can make the soup grainy — freshly grated melts much creamier.
- Add cheese slowly: Stir it in a handful at a time off the heat to avoid clumping.
- Storage tip: Cool leftovers before refrigerating in a sealed container for up to 3 days; rewarm gently to keep the texture creamy.
Recipe Variations
This homemade potato soup recipe is endlessly flexible, so feel free to try one of these fun twists:
- Make it vegetarian: Skip the bacon and use butter or olive oil instead of bacon grease. For extra flavor, stir in 2–3 teaspoons Cajun seasoning.
- Make it gluten-free: Omit the flour and instead whisk 1 tablespoon cornstarch into the cold milk before adding it to the soup. Or skip thickener altogether and simply puree half the soup to create a naturally creamy base.
- Lighten it up: Reduce the grease/butter by 2 tablespoons, skip the flour, and puree half the soup to thicken. Use skim milk and turkey bacon (adding a drizzle of olive oil or butter for sautéing if needed).
- Add extra seasoning: Stir in 1 tablespoon of your favorite blend for a new twist — Cajun, Italian, za’atar, or taco seasoning all work great here.
- Mix up the potatoes: Try a blend of Yukon gold and sweet potatoes for a sweet-savory spin.
- Add more veggies: Toss in chopped cauliflower and/or broccoli with the potatoes for extra nutrition and texture.
More Potato Soup Recipes To Try
Love a cozy bowl of potato soup? Here are a few other reader favorites you might enjoy next:
The BEST Potato Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 -8 servings
Description
This easy potato soup recipe is creamy, comforting, and always a favorite for chilly nights.
Ingredients
- 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
Instructions
- 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.)
- 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.
- 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.)
- 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.
- Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
Notes
- 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.
I just made this for dinner tonight and it was delicious! I followed the recipe exactly and it was great. It was creamy yet light and flavorful yet not overpowering. I will definitely make this again! Thanks for the recipe.
Awesome Katie, we’re so glad you liked it! :D
My family really loved this recipe so much. Next time I will have to double it. They couldn’t get enough. I will be making this again.
That’s great to hear Astria, we’re glad it was a hit! :D
Hello! I’m interested in making this for supper tonight and I can’t find chicken stock at my local store. Is it the same as broth? If I used bullion or broth how much should I use? Especially if I use the bullion?
Thanks! Can’t wait to try this!
Hi Jen! Chicken broth will do just fine, and so would better than bouillon (the directions on the jar will tell you how much to use). We hope you enjoy this! :)
I am totally looking forward to making this! The weather is starting to get cold and wet… Perfect for making soup, right?! I have three hours without kids every day while they’re at school and making this would be a perfect way to enjoy the “me time” I get during those hours. Would I be able to make it and put it in a crock pot on warm until dinner time? Or would it over cook? Our house gets so busy in the evening and I tend to mess recipes up in the midst of all the chaos. Better to do it while I’m alone haha.
Thanks Amanda! And yes, soup + cold/wet weather is the best combo! :) We think this would be fine to warm up in the crockpot before eating, we’d just suggest doing it very low, like on your crockpot’s “warming” setting, to avoid overcooking. We hope you enjoy! :)
Made this last night for my Husband and myself. It was absolutely delish! Super easy step by step. I will definitely make this again!
Awesome, we’re so glad you and your husband enjoyed this! :)
This is a great recipe!! I made it for my family tonight and it was a huge hit with my husband. I will be making this again for sure. Thanks for the delicious recipe.
Thanks for sharing Meghan, we’re happy you and your family enjoyed this! :)
loved it.
added spinach per somebody else’s comment.
sometimes had to add a bit more stock with the spinach. loved this soup! thanks so much.
We’re glad you enjoyed this Judy, and the spinach sounds like a lovely addition!
This is seriously good…and that’s coming from a girl in the Heart Of Dixie!! Only thing I changed was instead of 2 cups of milk I subsisted 1 cup of heavy cream and 1 cup of 2% milk (that made me feel a little better lol) Thank you for this recipe :)
Thank you Jennifer, we’re so glad you loved this! :)
I just made this soup, and it was by far the best soup I’ve ever made! I did add some some red pepper and garlic to the recipe, but it would have been just as great without. Everyone should run out and make this asap.
That’s such a nice compliment Kaitlyn, we’re so happy you loved this! :D
This is the best potato soup I have ever had! This is also the first time I’ve ever made any type of potato soup at home & there was zero waste because the leftovers were consumed within two days! Will be making again. SUPER easy, delicious, and rich (without unnecessary added fat!). Thank you!
Thank you Lindsey, what a nice compliment! We’re so thrilled you enjoyed this, thanks for letting us know! :)