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.
will try this with kale!
Good idea, we hope you enjoy!
I made this for dinner tonight and it was absolutely delicious! My 10 year old son even went back for seconds!! :)
That’s awesome, Donna, we’re so glad you and your son liked it!
Thanks for the advice! She said it was a hit! We probably were a bit over cautious, but the potatoes were cooked well enough!
No problem! I’m so glad to hear it worked out! : )
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! : )
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!
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!!!
Thanks Rachel, so glad you love it!
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
Thank you Lynn, that’s wonderful to hear! I bet the garlic was a lovely addition. : )
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!!
Thank you Abby, so happy you enjoyed this recipe!
Just made this soup. It was so easy! Added a carrot, shredded. It will definitely go in my favourites!
Oooh, I like the idea of adding carrot. So glad you enjoyed it!
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!