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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!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 593 reviews
  • 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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1,354 comments on “Potato Soup”

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  1. I have made this soup a few times now, absolutely my family’s favorite potato soup. I used 4-5 regular white potatoes and it was Delicious!

    Try this soup, you won’t be disappointed!!

    • Thanks for your sweet words — we’re so happy you and your family enjoyed it!

  2. I made this soup and loved it!!! I am gluten free and instead of the flour I used potato starch. I also added some garlic and about a 1/4tsp chili powder as well as 1c more stock. Awesomeness!!!!! Thanks for sharing the recipe!!!!

  3. awesome recipe did add a little broccoli-1 cup cream and 1 cup 2% milk and Penzey seasoning Fox Point a few shakes 

  4. Eating a bowl (okay a 2nd bowl) of this right now since I can’t wait until dinner.  Next time I will make as written, but was short on ingredients but craving potato soup.   I used vegetable bouillon in place of the chicken stock, homemade pork meatballs in place of the bacon, labneh for the Greek yogurt, and gruyere for the cheddar.  It also took about 30 minutes for the potatoes to cook through, and they were diced small.  But it is delicious!  The texture is perfect, and I love the subtle flavor the labneh gave it.   Thanks for such an easy and satisfying recipe.

    • Oooh we think that all sounds amazing! And you’re so welcome, we’re happy you liked this! :)

  5. I used the base of your recipe this evening to make dinner. My husband is allergic to dairy and wheat so we use cashew milk and a GF All Purpose Flour. Since I wasn’t able to use cheese and the yogurt/sour cream, I needed to add some additional seasoning to give it more flavor. However, your recipe really really was very good. :-D thanks! 

  6. This soup was/is amazing. I just finished making it (on a rainy afternoon – optimal soup conditions haha), and both my husband and I /love/ it! Definitely putting it on my keeper recipes, thanks for making such an amazing concoction of flavor. :)

  7. Hi!!  Gonna make this soup tonight, was wondering if you can freeze this recipe?

    • Awesome Sam — we hope you love it! You can try to freeze this, but we’re concerned that with the amount of dairy in it, it wouldn’t hold up so well (soups/sauces with high dairy content tend to break in the freezer, and the texture will be different).

  8. I have made this recipe a million times and it has always turned out perfect and amazing. Thank you for providing us with such a simple, perfect go-to meal (and lunch the next day). We add a little crushed red pepper and it fill our bowls up!

  9. Just finished making this…it is delicious. If you’re looking for a healthy potato soup, this is it! I did not have cheddar cheese, just a shredded four-cheese blend and it turned out great! Thank you gimmesomeoven for a yummy dinner tonight! 

  10. I use Butter Herb instant potatoes to thicken my soup. But I am just a home cook.

  11. Will this still be good if I make it one night ahead of time and warm over the next night? 

  12. Hi, this looks delicious. I was wondering if you think this would be good with fresh corn in it? I got 4 ears from a local farm and I know soup is typically a winter food, but I thought I could put a summer twist on it since I have all the other ingredients in my pantry!

    • Thanks Abby! And we think this would be delicious with some fresh corn — we say go for it! :D

  13. This soup is PERFECTION. I added the four ears of fresh corn and it was so good I almost licked the bowl. Really, really delicious, this is definitely my new favorite soup. Thanks for the recipe!!

    • Thank you Abby — we’re so glad to hear that! And the fresh corn sounds incredible — good thinking! :D

  14. This soup is amazing. I’ve just cooked it for my husband… It is really simple and easy. I loved it and I know my husband will too.

  15. One of the best soups I have ever eaten!!!!!!

  16. It was DELISH however the cheese was too much next time I’ll make it a tad thicker and no cheese ;). Amazing dish it didn’t last long ;)

  17. I made this tonight for dinner it was lovely. My husband loved it. 

  18. Reduce portions and make in a small pot for single
    serving w left overs for tomorrow or perfect for
    two with garlic toast

  19. I made this for the first time week or so, My kids they absolutely loved this soup 
    They want me to make it again, but more! Thanks for the great reciepe :) and its soooo easy to make!!! 

  20. This looks scrumptious! Do you think I could subsistitue unsweetened almond milk for the regular milk to make it even lighter? Let me know your thoughts! 

    • Thanks Hannah, we hope you love it! And we haven’t tried this with almond milk, but you certainly could (just keep in mind it won’t be as thick). let us know how it turns out if you try it!

  21. Made this soup yesterday. Very tasty will make it again. Thank you :)

  22. I love this recipe! Instead of Greek yogurt I used non-fat plain yogurt. Even my daughter (5) and foster daughter (16) had seconds.

    • Thanks for sharing with us, Julie — we’re so happy you and your daughter enjoy it!

  23. This was THE BEST potato soup I have ever had!  Will definitely make again.  Does it freeze well?

    • Thanks, Cindy — we’re so happy you loved it! Unfortunately though it does not freeze well, due to the high dairy content.

  24. Is there a version of this recipe or something I could substitute out to add the heavy cream? I love my soups extra creamy and this one looks so good! I just have a liking to heavy cream and use it in a lot of recipes and wanted to know if I am able to add it or substitute it for one of the ingredients? Thank you in advance!! I can’t wait to try this!!

    • Hi Christy — you can definitely substitute half and half and/or cream for the milk — no problem! We hope you enjoy!

  25. Made this tonight for dinner…perfect night for it ..rainy ..damp…cold….this soup is amazing !!!! Delicious….my hubby said just might be his favorite …only change I made was added corn…. a definite keeper ! Thanks for sharing !

  26. Looks absolutely delicious

  27. You are awesome with putting together great recipes.  I have been wanting some good potato soup, it is quick, easy and very tasty. I shared my first batch with my sister, her husband and a neighbor that is under the weather.  Second batch will be very soon.
    Thanks from Shelbyville, KY

    Someone ask about freezing the potato soup.  What I have experienced with freezing potatoes they fall apart when thawed and the flavor is not there.

    • Thanks for sharing with us, Judy, and for your sweet words! We’re so glad you enjoyed this soup! :)

  28. I was looking for a recipe that didn’t involve heavy cream or butter! I have some pancetta that im going to sub in for the bacon and add some fresh broccoli and sweet corn! Cant wait for dinner tonight!

    • We hope you enjoyed this, Justine — and we bet pancetta, broccoli, and corn were all fantastic in this! :)

  29. I never had potato soup before. All of a sudden I had a craving and used this recipe. This soup was delish! Better yet this is the first thing I’ve had all week that hasn’t made me nauseous. Will definitely make this again.

  30. My daughter and I made this tonight for the family. Not a drop left. It was tasty. Thank you so much!!!

  31. Make this wonderful potato soup this eve. My husband and I loved it. So creamy, and so flavorful. The only change I made to it was to add 1/8 cup of buttermilk ranch dressing to the soup as I did not have sour cream or yogurt. Thank you. B

  32. I made a vegetarian version of this with homemade veggie “bacon” (although I think a commercial veggie bacon, like Morningstar or Lightlife would be just as good) and added a dash of liquid smoke to the soup to replicate that bacon-y goodness. Served with a side of roasted broccoli – perfection! Thanks for this recipe. Once fall finally arrives in the Bay Area, I’ll be making this again.

    • Thanks for sharing with us, Leslie! We’re glad you were able to make this vegetarian, and your adaptations sound delicious! :)

  33. I made this tonight and it was so good. Hubby had a tooth pulled so I needed to make something that he didn’t have to chew. The only thing I did different was when the potatoes were done, I took my potato masher and mashed the potatoes up a bit. I definitely will be making this again. Thank you for the recipe.

  34. I cooked this last night. It was so easy and delicious! I didn’t have the onion or sourcream but it was still great without it. I added some Cajun seasoning to give it a nice kick. Thanks so much for a great recipe! This is definitely a keeper!

    • We’re glad you enjoyed it, Summer, and we bet the Cajun seasoning was a nice addition! :)

  35. I made this soup with a few changes, having to work with what was on hand. I had some cream that was going to go to waste,  so I replaced a cup of milk with it, and I only had beef broth instead of chicken stock.
    Still quite delicious! (That said I do look forward to doing this recipe later the right way).

    • Thanks for sharing with us — we’re glad you were able to improvise and that you enjoyed it! :)

  36. This was awesome even second day! I doubled it and added celery, 2 crushed garlic cloves and a little more flour. Definitely making again!

  37. Can you cooked the potatoes first and if I don’t put onions in do I need the flour 

    • Hi Mary, you don’t need to cook the potatoes first for this, and you’ll still need flour whether you add the onions or not. We hope you enjoy!

  38. Made this for lunch today and WOW!! Totally delish!! There are some restaurants that hubby and I refer to as “the one with great potato soup,” but that won’t matter anymore lol! Love this so much, thank you for sharing!

  39. All year I’ve been expanding my favorite go-to soups with new recipes. Some made the cut, others not. This looks delicious. Can’t decide if I should use the Smoked Monterey Jack or Smoked Havarti with Dill I bought recently. Love freezing into smaller portions for a quick, easy lunch or dinner. Thanks for sharing. 

    • We hope you enjoy this, Gayle — and we think either one of those cheeses would be incredible in this! :)

  40. This soup looks great. I’m going to try it this weekend. What do you recommend to serve with it? Thanks.

    • Thanks, Kathy — we hope you enjoy it! We would serve this with a nice salad and some bread, but it’s totally up to you! :)

  41. I am embarrassed to admit just how often I have made this soup. It is SO good and is just perfect now that the days are getting shorter and colder!

  42. Almost the same as mine except the yogurt. Had to try that . Soo good. I usually thicken with potato flakes. Thanks.

  43. My teenagers are picky, and I made this dish and they all loved
    It. They like it so much that they ask for this dish. Im glad i found this recipe, its a favorite in my house. Its definitely worth trying
    ?

  44. Hi, just made this soup it’s delicious! Can this soup be kept for a few days if refrigerated and is it ok to be reheated?
    Thanks 

    • Hi Selina! We’re so happy you like the soup! And yes, it will keep just fine in the refrigerator for a few days and will reheat fine as well (on the stove is best).

  45. Would this work in a crock pot? 

  46. Have made this a couple times and LOVE it! Super easy and delicious! I run about 1 1/2 cups through an immersion blender just before adding the cheese, sour cream and bacon bits to thicken the soup. Great even on a not-so-cold day.

  47. This sounds delight sans the onions. Think I’m going to try with habenero cheese!

  48. Do you by any chance have a carb count for this soup?

    • Hi Joyce! Unfortunately we do not. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  49. Question, can I make this recipe with already mashed potatoes? Just use the same amount as if they were diced?

    • Hi Katie! We’ve never tried that, so it’s hard to say, but definitely feel free to experiment!

  50. Wondering if you know the nutritional value or how big each serving size is? Can’t wait to try