Gimme Some Oven

Potato Soup

This post may contain affiliate links. Please read my disclosure policy.

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:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The BEST Potato Soup Recipe

The BEST Potato Soup!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 591 reviews
  • 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

Share this Post

Leave a Reply

Your email address will not be published.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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

1,352 comments on “Potato Soup”

  1. This is the best soup that I have made. My family loved it. I made a double batch of it.

  2. This was such a great potato soup recipe! Very flavorful and easy. I don’t eat pork, so I used turkey bacon and butter. It was delicious and I’ll definitely be using this recipe again.

  3. Made the soup tonight, changed up a couple things. I used a whole 32 oz container of chicken broth and made it in the pressure cooker. Setting the time to zero so basically it just comes to pressure potatoes are done everything’s nice and hot. And then I poured in a 12 oz can of evaporated milk. The rest I left the same as the recipe. Next time I think I will throw celery in with the garlic and onion. Added a little chicken better than bouillon when seasoning it to get just the right flavor. Very good will definitely be using again

  4. Since this recipe seemed to be liked by several cooks I gave it a try. My husband grabbed a bowl, a bite and said “there is no taste. ” Even with extra bacon and cheese very bland. Personally I think it’s the flour for the roux. I would never add that again,

  5. Our favorite soup! So delicious – a meal in in itself! Always double the recipe! Thanks for such a great reipe!

  6. Ive had several cream of potato soup recipes, im sorry this was hoorible and bland, even with a ton of salt added.

    • This potato soup is amazing!! Im very surprised that a few said it didn’t have flavor. There is bacon, cheese, sour cream, garlic, tons of flavor. Try it! You’ll love it!

  7. My family loved this recipe! Great…

  8. I loved this as a wonderful base. I raise Nubian Dairy goats and my girls give me rich creamy delicious milk. So I used raw goat milk in this recipe.. I added finely diced celery, sour cream, 8 oz cream cheese and lastly sharp cheddar. I served with fresh homemade buttery bread. I did double this recipe and only one bowl full was left. Thank you for this yummy choice.

  9. This is my go to potato soup recipe.

    I make one small adjustment. I use sharp cheddar AND pepper Jack. Adds a little kick and the Monterey Jack melts smoothly too.

    Best potato soup of all time.

  10. Making this for the first time. Was wondering if you peel the potatoes or just leave the skin on?

  11. It was good; I added more salt and Cajun seasoning. I also added more pepper and garlic. I used bacon grease instead if butter. Very tasty!

  12. Super delicious easy recipe. I didn’t have cheddar on hand and substituted with Swiss and it was amazing. I’ll definitely make this again! Thank you for sharing.

  13. Season as you go. I added Franks Hot Sauce (always), a dash of Cajun Seasoning, dash of cayenne pepper, lots of black pepper, and some Organic Better than Bouillon chicken base in the jar for flavor. Used butter to sauté veggies because we cooked bacon in microwave. Was a little bit short on my whole milk, so added a little more chicken broth and probably had 2 pounds of potatoes. All of those are minor adjustments depending on what I had. Also added some chopped orange bell pepper and maybe half a cup of frozen green peas for color, again minor additions. It was great comfort food! Those of you who thought it was bland, be adventurous, drink a glass of wine and experiment with the seasonings in your cabinet. Everyone’s taste varies but it is fun and easy to try adding a little twist on a recipe. I really wanted to add a little white wine but did not because it was already so good!

  14. Super easy to make. The longest was peeling & dicing potatoes. Very creamy, I don’t do onions so I just did garlic & used garlic salt/powder. Will make again. ❤️

  15. Delicious! I used the recipe exactly like it’s written, except cheated a little and used real bacon bits from the store. This soup has the perfect flavor.

  16. We loved this soup. Lots of flavor and definitely a comfort food. We will be making this one again!

  17. This recipe was so easy and super tasty! I did end up substituting the bacon base for butter, onions, and celery and was very pleased with how it turned out. The super picky boyfriend ate TWO BOWLS!! The Cajun seasoning was a great tip as well!! Will definitely be translating that to other recipes, as my household is pork free :)

  18. Can you freeze the potato soup

  19. We’ve made this recipe at least a dozen times and it’s always so delicious!

  20. Easy enough recipe,all ingredients are pantry stock. Only my spouse and I so cut ingredients in half 🙂. Pretty tasty but I should not have added the sour cream. It made it taste like stroganoff which is good but o couldn’t taste the potatoes 😔 so what’s the sense on calling it potato soup. Added celery and a bit of shredded carrots-it really makes the soup more interesting not to mention healthier Since it’s easy we’re going to try again but I’ll leave out the sour cream. I also used evaporated milk which makes it rich n creamy

  21. I made it by the recipe the first time and it was delicious. The second time I added extra potatoes. This is what I’ve been looking for.

  22. I want to make the Thai version but can’t seem to find it. Can you send it to me? Live, love love this soup.

  23. I made this tonight and the 3 of us loved it, I think the next time I make it I will have to make a double batch so we all can have seconds.

  24. Maybe I’m a bland person but I thought this was delicious! I don’t see how butter, garlic, onion, and bacon grease, and cheese makes anything bland! I used a little butter because my bacon didn’t provide enough bacon greased! I use plenty of fresh black pepper and have used Greek yogurt in one batch and sour cream in another. I do put some of the potatoes in a blender with a little more broth and blend. Then I add it back to the soup…makes it extra creamy! Love this soup.

  25. To all those saying that it had no taste. I don’t think it’s because you used almond milk or veggie broth, etc… I think it’s because it just needs more seasoning. I followed the recipe but felt although it was creamy and good, it was very bland tasting as well. So I threw it my regular favorite spices like cumin, turmeric, smoked paprika, and garlic. I also used sour cream with chives and it tasted awesome!

  26. Very good. Easy

  27. Just made smells good can’t wait to try thank you

  28. I made this today. Mine came out chunky because I put in diced carrots and mushrooms. lt was the easiest recipe to follow and took a relatively short time to make. I used canned peeled potatoes and left out the black pepper (too hard on the stomach). It’s a blue ribbon winner!!!!

  29. I used half and half instead of milk to make it a little more rich. The only problem I ran into (not really critical, though) is that when I finished, my carrots were a little crunchy. I should have added them earlier in the recipe so that they could cook down. I also thought about celery after I finished. If I make it again, I would add celery and maybe cut the carrots smaller. All in all, I really enjoyed it. My husband loved it!!!

  30. I love potatoes soup but never tried to make it. Your recipes great! I just added white pepper, salt Alitalia paprika and crumbles my bacon in it while it cooked to add flavor. Then about 15 mins in I took out 1/4cup of potatoes and some of the creamy broth and used my submersion bladder. Poured it back in. Made it more creamy and thick just the way I like it.
    Thank you for the great recipe.

  31. Easier than I thought it would be and pretty tasty for an amateur!!!😊

  32. This is the best soup I have ever made! And so easy! Love, love, love! Will definitely make this again!

  33. I made this soup 4 different times and each time I modified it. I like to use turkey bacon instead because its healthier and I add some shredded carrots and diced mushrooms for more nutrition. Absolutely fool proof recipie. Thank you for making it easy for us haha

  34. This is hands down the best potato soup I have ever had. I used a whole white onion and doubled the garlic, just to suit our taste and because I had it. No doubt it would be perfect without that change. This soup beats any fine dining recipe I have had. I love that I do not have to keep heavy cream on hand to make it any time. With the cheese and sour cream added to the mix, it really did not need any topping.
    Thank you VERY much for this gift.

  35. Wow! Delicious and extremely easy to make! Going to add broccoli and cauliflower next time!

  36. Our guests raved about the soup, and my brother wants me to make it every time we come over. I’ve heard that shredding a block of cheese is best (rather than using preshredded) so that the caking agents don’t affect the soup. We use white cheddar tillamook, and I think it puts the soup over the top! Thanks for the delicious recipe!!!

  37. This is probably the greatest soup I’ve ever made.

    I made a few changes:
    -deli thick-cut bacon
    -1 full sweet onion
    – 2 lbs of gold potatoes
    -32oz of chicken broth
    – 3 cups whole milk
    -1/3 cup of flour
    -a small can of evaporated milk
    -Cajun seasoning

    I blended about half the soup before I added the bacon and this soup is PERFECT

    So so so good.

  38. This is hands down my favorite potato soup recipe! I used buttery Yukon Golds, whole milk, extra sharp cheddar, sour cream and 3 tsp Cajun seasoning. Amazing!!

  39. My soup loving family absolutely loved this soup! I’m definitely keeping this in my saved recipes.

  40. Love this recipe , I added plain whole yogurt , sprouts half and half , real butter lots of calories but it was good

  41. I usually don’t make homemade soups often because they seem too time consuming but oh my gosh! This soup was easy and so delicious I can’t wait to make it again!

  42. Great soup.

  43. This potato soup is wonderful! My very favorite potato soup recipe ever. Thanks

  44. I made this tonight but substituted pepperoni for the bacon. I heated the pepperoni up in my microwave between 2 paper towels to soak up the grease and added at the end. was fantastic.

  45. Best and easiest potato soup ever….
    My girls, who would not normally eat that type of soup, devoured it and came back for seconds…. thanks for sharing this… Best regards, Sue

  46. The BEST!!!! Creamy, hearty and flavorful. Since I don’t eat pork I used beef bacon and the reserved grease. I shared it with several family members who absolutely enjoyed it! Today I plan to make another pot.

  47. Great soup, easy to make. I added chopped up corned beef to mine and it was really good! My kids aren’t huge bacon fans so I cooked the bacon to make the roux at the beginning but then kept it out of the recipe and am using for a BLT for tomorrow for myself😆

  48. Delicious, I ran across this recipe and I’m so happy I did . It’s 27 degrees here and when I say easy but so worth it y’all like Paula Deen,😂 did it without any cheese which was very different for me , My son and I LOVE (cheese) but we’re changing some eating habits. I so appreciate the alternatives you gave that helped a lot ! My husband was like “ man that was sooo good “ didn’t miss the heavy cream or cheese. That says a lot 🤗 again thanks for an amazing potato soup 👏🏾👏🏾👏🏾👏🏾

  49. Very delicious! I used more potato and 32oz broth to yield more. yummmmm