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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:

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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

Description

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.


Ingredients

Scale
  • 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

  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.

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.

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The BEST Potato Soup Recipe from Gimme Some Oven

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Recipe rating

1,264 comments on “Potato Soup”

  1. We loved the recipe. But where did you get that white pot? It appears to be an enameled pot but I can’t find one similar to that. What’s the brand?? 

    Thanks!

  2. Just made this soup. It was so easy!  Added a carrot, shredded. It will definitely go in my favourites!

  3. WOW this is so delicious! I also added carrots and some celery and nixed the bacon. I also didn’t add the yogurt or sour cream – it was already so thick! I’ve been searching for a thick potato soup recipe and this is simple and very flavorful without having to add a bunch of spices.  Thank you!!

  4. I made this soup yesterday and I absolutely loved it. It was easy, quick and very tasty. Even my grandson loved it. The only thing I did different from the recipe was add chopped up garlic to the onions. I will be making this again 

  5. I’ve tried to find the perfect potato soup and I’ve tried about 6-8 different recipes — yours is HANDS DOWN the BEST!!! Just made it tonight for the first time and I LOVED it! Thank you!!!

  6. is there anyway to possibly get the nutritional info

    • Hey Mary! I’m sorry but we currently aren’t publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, many of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. I hope that helps!

  7. My daughter has to take potato soup for a class project.  If we double the recipe, cook tonight, and put in the fridge, will the potatoes hold up if she reheats it in a crockpot at school the next day?  I wasn’t sure if they would be too mushy.   Thanks in advance for any advice you can give me!

    • Hey Vicki, I think they should be fie, as long as you heat the soup on low. You can cook the potatoes a touch less than you might if you weren’t reheating it in the slow cooker. I hope this helps — let me know how everything goes! : )

  8. Thanks for the advice!  She said it was a hit!  We probably were a bit over cautious,  but the potatoes were cooked well enough!  

  9. I made this for dinner tonight and it was absolutely delicious! My 10 year old son even went back for seconds!! :) 

  10. will try this with kale!

  11. I made it just as the recipe says except I used turkey bacon. My husband said “This is excellent!” and it is. 

  12. Is this freezer friendly?

    • Hi Kathy, unfortunately this soup isn’t very freezer-friendly because of the amount of dairy it has (freezing it will most likely cause it to split, and the texture will be off). We hope this was helpful!

  13. I don’t normally leave reviews on recipes I try unless they are SUPERB. This is one of those recipes! This was the exact recipe I was looking for and needed! Thank you SO much! I followed the recipe exactly and came out with a wonderful thick and creamy soup with the perfect consistency. I did smash the potatoes a bit when it had finished cooking so as to thicken it a bit more (to the consistency my husband and I prefer).  

    Keep up the good work! 

    • Thank you Kayla, that makes us feel so special! :) We’re happy you enjoyed it so much!

  14. This sounds so delicious. For me It has to lactose free. There’s some really good alternatives I use and (no nitrates-migraines for me) I feel I can taste it already. (Dairy Ease Milk,  Tofutti Milk Free Sour Cream, Hormel Natural Choice Bacon No Preservatives) Sharp Cheddar is okay since its aged. Thanks I love Creamed Potato Soup.

  15. Any idea how to make something like this without the milk, cheese or yogurt/sour cream? I’m curious if the lactose free milk would make it taste different. The cheese we can live without but the yogurt/sour cream what could be a replacement?

    • Hey Jamie! We haven’t tried this without dairy, but suspect it should still work well with lactose-free milk. However, we’re not as sure about the cheese and the yogurt/sour cream, since we’re not really familiar with vegan cheeses. Sorry we can’t be more help, but please do let us know if you give this a try and if it works out well!

  16. This is a wonderful recipe!

  17. YUM. One of my absolute favorite soups! Gonna have to make this one soon. 

    Josh | The Kentucky Gent
    https://thekentuckygent.com

  18. I will definitely be making this soon! Looks amazing!

  19. I loved this, added two of my favorite things, Kale and Coconut Milk.   It’s the best!!!

  20. Oh god… This look so good. The pictures only make me salivate. I’m so making this for dinner tonight. The weather here is crappy today – rainy with cold winds. It will be nice to have a cup of hot potato soup while reading a book.

    • Thanks Emily, we hope you love this – we definitely think it’s a great thing to eat on a cool, rainy, windy day (especially while reading a book)! :)

  21. I bet the left over are so good! I’m a huge fan of potato soup and love making it at home too! I’m with you, I’d much rather make this at home and splurge on bacon!

  22. What other stocks could you use for this recipe my dad is allergic to poultry and would loves potato soup and we can’t find one with out chicken stock. 

  23. Another win. Two for two, two nights in a row! High five! I again threw some diced Thai green peppers in with the onions to sauté, and I used cream cheese instead of sour cream cause I had it lying around. At the end it needed some acid I thought, and a coupla squeezes of lemon later, perfection!!! I’m certain it would have been every bit as good if I hadn’t modified. 

  24. I have a silly question…….is it possible to use onion powder instead of the onion? And if so do you have any idea how much? I have 2 picky none onion eaters in my home…….if they see a hint of what could be onion they won’t touch it, and I REALLY want to try this recipe! Especially after all the raves on your recipe! Any help is greatly appreciated! Take care! ♡

    • Not a silly question at all Kim! You can totally use onion powder instead of the onion. We’d recommend using 1 Tablespoon. We hope you enjoy!

  25. Can you take the leftovers and can them in pint or quart jars? And if so, how long in pressure cooker? 

    • I wouldn’t recommend canning this soup since it has milk, and unfortunately I have no experience with pressure cookers. If possible, I recommend just eating this soup immediately or within a few days if it is refrigerated.

  26. I was wondering if diced hashbrowns could be used if you are in a hurry?

    • Good question Chrissy! We think that should work just fine, the only thing is the potatoes most likely won’t need as long in the soup (since they were previously cooked). We hope you enjoy the recipe!

  27. I wasted a half day on this soup. I used the yellow Yukon potatoes and diced them fairly small and they never got soft even after 3 hours – ended up giving up and throwing out. Potatoes do not cook when you only simmer, especially not in the 10 to 15 minutes that the recipe said to simmer.

    • So sorry to hear this, Shirley! The potatoes should cook at a simmer — which I define as that heat level JUST below a rolling boil — so it’s still hot enough to cook the potatoes but not totally boil/curdle the soup. I imagine maybe the heat on your simmer was just enough lower than mine that they didn’t cook. Sorry about that.

  28. hi!!
    This looks amazing !!!
    I’m wondering if this will work with unsweetened almond or cashew milk instead of milk?
    What do you think ? 

  29. Oh, why did I had to find this during work hours… I’ll add this to Evernote for a reference for tonight’s dinner.  We had a few rainy days and this soup will be perfect to add warmth in the evening. Thank you, Ali, you’re the best!

  30. Came across your post at the perfect time! I want to make soup for lunch today and this looks so creamy and delicious. Thanks for sharing the recipe! Can’t wait to try it. 

  31. Love this potato soup, Ali! You made a simple soup looks so gorgeous! A must try for me!

  32. Wow, this looks really good! I can’t wait to try and make it with my mom. I think I’ll make it tonight! My mom and I love making new things! Do you have a chicken and dumpling recipe? I would love to try and make that. Thank you :)

    • Thanks Emme, we’re happy you stopped by, and we hope you and your mom enjoy the potato soup! Unfortunately we don’t currently have a recipe for chicken and dumplings, but we might be able to come up with one sometime (as we do love chicken and dumplings)! ;)

  33. Has anyone used a wheat free flour?! If so which one and did it turn out as well?

  34. This looks so good, cannot wait to try it next week. I think I’ll be adding some shredded carrots to it and some corn.

    • Thanks Amanda! We think some carrots and corn would be a yummy addition — we hope you enjoy!

  35. Good Lord, this soup looks downright amazing! It’s even cooler because it’s like a cream soup, yet still doesn’t have all its ingredients mashed and blended. I’m all about soups, especially vegetable cream soups and fish soups. This one really does look fantastic. I would skip the bacon though :)

  36. I love this potato soup recipe! Easy and take no time at all to make. My family loves it so much there are no leftovers on potato soup night!!!

  37. Just made this and it is comforting and delicious! I didn’t even include the bacon. But don’t worry I love bacon and will crumble some over the top. Thanks for an easy recipe. It’s going on my remake list!

  38. This potato soup was AWESOME! It was easy to make and very quick to prep and cook. My husband and kids absolutely loved it. Bacon adds a nice flavor and the Greek yogurt makes it super creamy. I can’t wait to make it again!

  39. This was so good! Thanks for the recipe. Curbed my cheese + potato craving, and it’s so perfect for this cool weather in Amsterdam. I posted it on my blog too to share with more people. https://www.talesfromafork.com/cheesy-potato-soup-wbacon/

    • You’re so welcome Sarah, we’re happy to hear you enjoyed it! Also, thanks for sharing your blog with us, and for the sweet words! :)

  40. I just made this for dinner tonight, and everyone loved it! My boyfriend’s grandpa went back for more FOUR times (he couldn’t get over how great it was to add bacon to potato soup…silly Germans, bacon should go in everything!). Since we live in Germany, I had to convert this recipe (mostly) to metric units. I figured I’d share if anyone else using the metric system wanted to avoid doing the calculations. However, I increased the size of the recipe to allow for leftovers for 3-4 people. Additionally, my boyfriend has celiac disease and I am lactose intolerant, so I substituted a gluten free flour mix and lactose-free cow’s milk and yogurt in the recipe, but it’s the same amount as you would use for regular flour and milk. 

    I used 300 g of bacon (could do more, it’s just what I had), 700 ml broth/stock, 700 ml milk, 46 g flour, and 1 kg of potatoes; the onion, cheese, yogurt, and salt/pepper I just guestimated, sorry! Can’t really go wrong there anyway. 

    Thanks for this delicious and classic recipe!

  41. Cannot get chicken stock in my hometown. What can I use instead? Is broth the same as stock? 

    • Broth would be close enough! The only real difference is a stock is more rich and flavorful. If you can find broth, or a bouillon cube, you’ll be fine! We hope you enjoy the recipe! :)

  42. Hands down, the BEST potato soup (with or without heavy cream). So simple and comes together in little time! I’ve tried so many recipes throughout the years and this one is perfection. I always use what I have on hand (russets) and don’t always peel the potatoes. I’ve even used onion powder in place of onion (if I’m out), and it’s still awesome. And we always top it with hot sauce! Thanks for the wonderful recipe 

  43. This soup is soooo delicious. I added some frozen corn and since I made baled ham the other night I diced some up and added that too.

  44. Delicious!  Whole family had seconds. Used evap milk with 2% which is what I had on hand. 

  45. This is fantastic!! I made extra up to the point of adding dairy, and put some in the freezer. Having that much made and frozen for a future meal is a great time-saver, and it doesn’t take much time to thaw overnight, add the dairy and heat it. When freezing for future, time-saving meals, a little compromise goes a long way. Where there’s a will, there’s a way!!

    • Awesome idea Dawn, and thanks for sharing with us — we’re happy you like the soup! :)

  46. Made this for the first time last night for my husband and I, and it is AMAZING! So easy to make, hearty and delicious. I added some sweet kernel corn just to get an extra veggie in there. Thanks for posting!

  47. I made this tonight and it’s delicious! Added garlic with the onion and mashed the potatoes when they were soft. Omgggggt

  48. My daughter made this on saturday and loved it so much that I decided to give it a try.  I added spinach, just because I add spinach to everything, and it was great. I saw in an earlier post that someone added carrots. I may try that next time because there will a next time!!!  Thanks for a great recipe!!!

  49. I can’t wait to make this for the exact reason you came up with this recipe, too much cream or half and half in every recipe I found.   Can you tell me which milk you used, 1%, 2% or whole.  

    Thank you!!!

  50. I just made this. It is so good, and super easy. Thanks!