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
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.
Did you make this?Let me know how it turned out in the comments below!
Yo you have the BEST POTATO SOUP I’ve ever eaten Thanks for SHARING
I love this soup so much potato soup is always been my favorite this recipe is great but I do add about 2 and 1/2 lb of potatoes entire 8 oz block of cheese and a whole 8 oz container of sour cream I prefer a thicker broth but for some reason it’s different every time I make it even though I make it the same way
This is the first soup I’ve ever made, and it was delicious!
I received compliments on the soup like I’ve never heard before!! Thank you for sharing this recipe!
A friend of mine brought a crock pot of potato soup to a get-together and when I tasted it I was shocked at how super delicious it was. I asked her what she put in the soup to make it taste this wonderful. She said she adds 2-3 tablespoons of McCormick country gravy mix. I found it at Walmart and also Amazon has it – for a lot more moiney, by the way. I keep that in my pantry always. Try it and be shocked how amazing it is in potato soup. September 17, 2024
This potato soup is super easy to follow and my favorite because it’s so simple. Made this many times. I add smoked paprika in addition to Cajun seasoning and blend 3/4 of the potatoes before adding cheese and Greek yogurt.
Awesome recipe! Easy!
For gluten free simmer without thickening. Once potatoes are done stir 3 or 4 tablespoons of corn starch into cold water. Add a bit to the soup and stir. Add more as you wish to thicken.
I made this soup last week and it was perfect! Thank you. I’m making it again tonight.
This recipe is nearly as close to the one I have been making for years. I actually don’t look at a recipe, I just make mine like my Mom made hers. One difference is I don’t use flour and if I need to thicken up the soup a bit I use a little bit of Instant Potatoes. It works perfectly and I can add it to other soups if necessary. Other soups I can use Minute Rice to thicken a bit. I will use some sour cream now that you use in your soup. Thanks for sharing this recipe. **
It’s 110 degrees hot today, but I’m recovering from jaw surgery and am on a liquid diet. My appetite has been poor until I saw this soup. I knew this soup was the kick my appetite needed! I made this soup as instructed, and it was delicious! Rich and really hits the spot. I puréed it so I could swallow it easier, but excited to make it less puréed when I’m able to chew again. Thanks for a yummy recipe!
Great recipe. Thank you