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!
Delicious soup. Used both sharp old cheddar & smoked old cheddar. Used only 1 cup of half & half cream. Plus before adding cream, cheese, sourcream & bacon, I put 1 – 2 cups of drained potato into a bowl – mashed w hand masher – returned it to the soup.
Absolutely delicious!!!!! Did garlic bread on the side, but the soup is a stand alone meal.
Great recipe!
I’ve spent so many years searching for the perfect potato soup recipe. This is it! My husband and I loved it. Easy, straightforward, and delicious. We had some loose sweet Italian sausage on hand, so I used that instead of bacon. Also used an immersion blender in about half of it. This one is a keeper.
WOW!!! This was sooo good. I did adjust the recipe a bit.
I doubled the recipe and added 3 chopped celery stalks & 3 minced jalapenos (added them in at the same time as the onion). It had great flavor and not very spicy. (I will probably add 6 jalapenos next time!)
Great recipe! I made this gluten free and dairy free and it came out delicious. A little thick so might add more broth next time, but I absolutely loved it.
I replaced the flour with Bob’s Red Mill GF 1 to 1 baking flour, 2 cups of coconut milk, I didn’t have sour cream so I used a little vegan cream cheese since it’s not very thick, and So Delicious shredded cheddar. ????
I made 2 batches, the first batch I made with almond milk. I wanted to make it gluten free, so I did not use the flour, but used the recommend amount of corn starch instead. The second batch I used corn starch and instead of almond milk, I used full fat coconut milk. They both were sooo good, although the coconut milk batch was so creamy and good!! I thought it might taste like coconut, but it did not at all. Of course the coconut milk adds a lot of calories if that is a concern. Oh, I blended about half of it in the blender which was another recommendation in the recipe.
I just found this website and I’m obsessed!! THANK YOU!!
Easy to make and was delicious! Even puréed some for my daughter to try. Will definitely make again. Does anyone know how many calories this is? Thanks!
I TOTALLY modified the recipe:
• I baked, then peeled the spuds
• Canadian Bacon
• T Olive Oil
• 1/2 bag frozen cauliflower
• Omitted flour and used immersion blender to thicken
• Omitted cheese(Thought about sprinkling some on top, but it doesn’t need it)
The best I have ever had!??