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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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1,266 comments on “Potato Soup”

  1. I can’t wait to try your recipe!  But I also wonder where you got those adorable double handle soup bowls?  I am currently obsessed with that color.  =)

  2. Made this a few weeks ago & loved it. Really loved that it makes a smaller batch. I struggle cooking in small quantities for some reason. Tonight I’m making it again using leftover spiral cut ham. I’m sure it’ll be just as wonderful.

  3. Love your white pot and soup bowls. Do you know where you got them? Thanks! 

  4. I just made this for my family and we all loved it! I wouldn’t change a thing! Thank you for sharing this recipe 

  5. Hi there I’m wondering if you’re able to say approx. how many potatoes 1.5 pounds equals to?

    • Hi Ashley, we believe that would be 4-5 potatoes, but please weigh them if you can, as they do vary in size.

  6. Did you use whole milk for this recipe?  I’m making this tonight for our New Years Eve dinner. Can’t wait to try this. I’ve been looking for a good potato soup recipe for years. 

    • Hi Ginger, we’ve used whole milk and 2%, but you could also use 1%, it just won’t be quite as thick or rich. We hope you enjoy!

  7. Delicious! Recipe is a keeper. 

  8. This was great and easy to make.  We substituted some small ham pieces for the bacon and added a bit of Italian parsley.  Thank you for a quick, warm, tasty meal after an afternoon of sledding.

    • Thanks for sharing Aimee, we’re so glad you enjoyed this (and we’re so jealous of the sledding, how fun)! :D

  9. Made  this tonight for a lunch get together, it was a hit!! Man, it was delicious! I followed the recipe exactly, using sour cream instead of Greek yogurt..may have added extra bacon :)  Can’t wait to eat the leftovers tomorrow! Thanks for sharing! 

    • Thanks for sharing Jay, we’re happy it was a hit (and extra bacon is allllways a good idea)! ;)

  10. Amazing!!! Best recipe for potato soup I’ve used in years!! Thank you times a thousand!!?

  11. OMG! I’ve been looking for a recipe for a long time, since I had it at a water polo tournament. Thank you so much!

  12. I made this but used leftover ham instead of bacon. We love garlic so I added 3 cloves,minced. I threw in 1 c chopped celery too. I used about 4 cups of chopped potato and 1 % milk.  I forgot the sour cream/yogurt.  I did mash it with a potato masher at the end.  I added an extra cup of chicken stock. My husband and I loved it!

  13. This recipe sounds fantastic however I am Gluten intolerant and cannot have regular flour. Does this recipe need flour and if so, have you heard if any GF  flour has worked? Thanks in advance.

    • Hi Jenni! The flour is used as a thickening agent in this soup, but you could definitely use a gluten-free flour (we’d recommend a gluten-free flour). We hope this helps and that you enjoy!

  14. I just made your potato soup recipe.  My husband I both said it was the best we had ever eaten.  It was easy to prepare.  I must confess that I used heavy cream instead of milk because it was what I had. Thank you for sharing.

    • Thanks for the sweet compliment Suzy, we’re so happy you and your husband enjoyed the soup!

  15. We are making this as I type. It has the whole house smelling amazing!!!

  16. Love this I used smoked rib meat we had left over absolutely amazing!!!!!
    Thank you

    • Thanks Meghan, we’re so glad you enjoyed it (and we think that smoked rib meat sounds fantastic)! :)

  17. This is a great soup. My husband and I love this one and have made it twice in two weeks. Great winter soup.

  18. Hello I love your post.. I wanna ask if I can use my Campbell cream of potato? 

    • Hey there, we’re not really sure we understand your comment. We wouldn’t advise adding canned potato soup to this recipe, since this is for homemade soup.

  19. I made this earlier this week and it was tasty and easy. My boyfriend got seconds and then ate the leftovers for lunch (which he never does). I added three cloves of garlic because everything should have garlic. ;) Keeper! 

  20. Thank you for a wonderful recipe! I usually find that soup is always better the second day. However, my husband and I struggled to leave this in the fridge over night. We broke down and ate quite a bit, leaving only a small amount of leftovers for the next day!

  21. I would like to make this a spicy potato soup what do you think about jalapeno’s

  22. I can never stick to one recipe for anything, so tonight I’m trying out your potato recipe. I’ll be doubling the batch though, because we enjoy having leftovers or enough to freeze for later. This looks delicioius, and I can’t wait to see how it turns out! 

  23. Whipping this up right now for dinner! I doubled it (I have 2 teen brothers), and added some leeks. So far, so good! & It smells amazing – thanks for sharing!

    • Oooh good call on adding leeks, we think that sounds like a wonderful addition! We hope you enjoy! :)

  24. Was a wonderful and filling soup.  My kids even enjoyed it.  I will be making this again.

  25. Loved this!  Will double the recipe next time.

  26. This was the best potato soup I have ever made!  My family loved it and I had everything on hand. Thank you so much!!

  27. Loved this so much with smoked ribs I made it again with smoked chicken!!!!! We smoke on the weekend this recipe is great way to use the leftovers!!! Thank you so much

  28. We love this! I make it all the time. Perfect for tonight, with the snow falling. I add some crushed red pepper and it’s perfect! I’ve never had issues with the potatoes cooking. I love how simple it is, the quick clean up… everything about it!

  29. I followed this recipe but veganized it. Vegetable stock, unsweetened almond milk and no bacon and used follow your hearts vegan cheese, and tofuti vegan sour cream and added celery. 

    I have longed for a good vegan creamy potato soup. I have attempted it many times tweeking recipes. This is by far best my expectations. It was so creamy, tons of flavor and great on a cold night where you want an hour or less meal. This will def be made many times in the future and one to file in my recipe book 

    • Thanks so much for sharing with us Kristy, we’re happy to hear you were able to make this vegan, and that you had great results! :D

  30. Does this soup freeze well

  31. This recipe was SO EASY!!! Thank you for sharing!!! Also, this is one of or maybe I should say the BEST Potato Soup I  have ever tasted!!!!! Super YUMMY!!!

  32. Made this last night, followed recipe exactly. Husband had 2 servings. My daughters, 5 and 8, enjoyed it after dance class. The 5 year old even commented on how much she loved it. 2 year old son wouldn’t touch it, but he’s going through a picky phase right now! Will definitely make again!

  33. Just wondering if you could make this soup using frozen cubed hash browns (thawed)?  

    • Hi Lindsay! Hmmm, that’s an interesting idea we hadn’t thought about! It would certainly be a different texture, using the hash browns instead of potatoes. You would need to make sure you’re careful when you add them, to avoid them getting too mushy, if that makes sense. If you give this a try, definitely let us know how it turns out!

  34. So I’m not typically a potato soup kinda gal but I’m pregnant and saw this and immediately decided I wanted it. So we fixed it for dinner and it’s super good. Absolutely a dish that I will put into rotation more often. 

  35. Made this tonight the only think I did different was lightly mash the potatoes just before adding the cheese. So very yummy! Thank you for the recipe

  36. I really love this recipe! I’ve made it several times and it always comes out fabulous. Honestly this is the only potato soup recipe I use anymore. Thanks for the great recipe!

  37. How many serving,does it make

  38. This soup is delicious! My family loved it, thank you for the recipe!

  39. Made this tonight it was so good 

  40. This looks amazing! O.O
    I’m making it tomorrow for lunch, I’m sure it will be a hit.

    Cheers!

  41. 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!

  42. 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! :)

  43. 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! :)

  44. 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! :)

  45. I just made this for my fiance and myself, I loved it,  and so did my fiance- who really hates soup! 

  46. 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!

  47. 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…

  48. 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!

  49. 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! :)

  50. 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!