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
Love a cozy bowl of homemade potato soup. ♡
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 this 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 1x
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.
Delicious! I made this last night without the flour and instead used extra potatoes which helped thicken the broth. Also skipped the bacon or bacon grease and used ham. It was awesome. Love, Love, Love this recipe.
Thanks for sharing!
Thanks Amy! We’re glad to hear you enjoyed this!
I came across this recipe by chance and I’m glad I did! It looks delicious and just the thing I needed for a snowy day!
Looks really comforting the way you’ve made it look attractive! Cheers! :)
Thanks Lavina! We hope you enjoy it! :)
I thought the soup came out delish, but when my husband said to me “babe this is better than some restaurants” I knew I had a winner on my hands. Will certainly keep this recipe nearby. Thanks!
Thanks Cristal — we’re so glad you both enjoyed it! :)
This really is THE BEST potato soup! I do not eat pork anymore so no bacon :( BUT the soup is absolutely delish & you really don’t need the bacon (although I’m sure it does not hurt it!)……I make this soup at least twice a month!
Thank you!
OH BTW- This is the easiest recipe also…
I’ve made this recipe a few times now. And my husband has loved it every time. Even my 18 month old ate a whole bowl of it tonight. I do add green chile to it. It makes everything better! Thanks!
We’re so glad to hear that Mariella! Thanks for sharing! :D
I just made this for my fiance and myself, I loved it, and so did my fiance- who really hates soup!
That’s great to hear Ashley – thanks for sharing with us! :)
Made this yesterday, and it will be my go-to potato soup recipe from now on! I added diced ham steak just because I had it. It would have been hearty without it. I used whole milk, and it came out deliciously thick, but I think you could get away with 2%, and have it still be the desirable consistency. I had to cook mine about 20 minutes or so to get the potatoes the right texture, but I may not have diced them small enough. My only warning is to try the soup before adding ANY salt. I used extra sharp cheddar cheese and found that made the soup salty enough. I ended up not adding salt to the soup at all; it was already THAT good.
Thank you for the fool-proof recipe!!
Thanks for sharing with us Meena! We’re happy to hear you enjoyed this — thanks for your feedback! :)
Do you have to use onions ? I cannot stand them! Will it affect how I should cook this?
You don’t have to add the onion Taylor! You could add a clove or two of minced garlic if you like. We hope you enjoy! :)
Can I put coconut milk instead of cows milk in this recipe?
Hi Sara! Do you mean the canned coconut milk or the kind that comes in the carton? We think either would be okay, it will just affect the taste quite a bit, but if you’re okay with that, then we say go for it! :)
This was so divine on this chilly evening! We added broccoli and carrots and even my sweet but super picky 4 year old ate it right up! This recipe is a keeper!
Thanks for sharing Katrina — we’re happy you and your kiddo enjoyed it! :)