Potato Soup Recipe

If you’re looking for that bowl of pure comfort, you’ve just found it. This Potato Soup Recipe is absolutely dreamy, ultra-creamy, and so satisfying you’ll want seconds (and maybe thirds).

Hearty chunks of tender potato mingle with savory bits of bacon and the subtle sweetness of sautéed onions, all wrapped up in a velvety broth that hugs your taste buds. Every spoonful is like a warm blanket on a chilly day.

The best part? This soup comes together in just one pot, with simple ingredients you probably already have on hand. Easy enough for busy weeknights, yet special enough to serve to guests! Whether it’s a family tradition or the first time you’re making potato soup from scratch, you’ll fall in love with its classic flavors and creamy texture.

This recipe is my go-to for Sunday dinners and cozy nights in—my secret weapon for bringing smiles to the table. Give it a try and watch it quickly become your new favorite!

Why You'll Love This Recipe

• Easy, one-pot meal with minimal cleanup—perfect for busy nights
• Ultra-creamy and full of rich, comforting flavors everyone loves
• Customizable with your favorite toppings like bacon, cheese, or chives
• Crowd-pleaser that’s both kid-friendly and adult-approved

Key Ingredients for Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Russet Potatoes

Russet potatoes are the heart of this soup, delivering that classic starchy texture and mild, earthy flavor. Peel and dice them into even cubes for consistent cooking. Yukon Golds are another good option for an even creamier texture, though they're a bit waxier. For a slightly different flavor, try red potatoes—just know the soup may be a little less thick.

Bacon

A handful of crispy bacon is the secret weapon in this recipe, infusing the soup with smoky, savory depth. Be sure to cook the bacon until crisp and reserve some of the rendered fat for sautéing your aromatics—it adds so much flavor! For a lighter version, you can use turkey bacon, or skip it for vegetarian soup, adding a hint of smoked paprika instead.

Onion

Onion forms the flavor base, bringing subtle sweetness and complexity to the soup. Dice it finely for even softness. Yellow onion works best, though white or even shallots make tasty substitutes. If you prefer a slightly milder flavor, go for sweet onion varieties.

Chicken Broth

A good chicken broth is essential for a savory, balanced soup. Opt for low-sodium to better control the seasoning, or use homemade if you have it on hand. Vegetable broth works perfectly for a vegetarian option—just know the taste will be a touch more delicate.

Heavy Cream

Heavy cream gives this soup its signature rich, velvety finish. If you’re watching calories, you can use half-and-half or whole milk (it’ll be lighter but still creamy). For a dairy-free twist, try full-fat coconut milk, but it will alter the flavor profile slightly.

Instructions for Potato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Bacon

In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate and set aside, leaving about 2 tablespoons of bacon fat in the pot.

Sauté the Aromatics

Add the diced onion to the pot and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.

Add the Potatoes and Broth

Toss in the diced potatoes and sprinkle with salt, pepper, and smoked paprika (if using). Pour in the chicken broth, making sure the potatoes are just covered. Bring everything to a simmer, then reduce heat and cook for 15-18 minutes, or until potatoes are tender when pierced with a fork.

Make the Roux

In a separate small saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it smells nutty and turns pale golden (this thickens your soup beautifully).

Thicken the Soup

Pour the roux into your soup pot, stirring well to combine. Add the milk and heavy cream, then simmer gently for another 5 minutes, allowing the soup to thicken and become creamy.

Blend to Desired Texture

For a smooth soup, use an immersion blender to puree until silky. For a chunkier soup, mash some potatoes with a potato masher right in the pot, leaving plenty of hearty pieces.

Add Cheese and Finish

Stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with extra salt or pepper as needed. Ladle soup into bowls and top with crispy bacon, more cheddar, and a sprinkle of chives or green onions.

Recipe Variations

Make It Vegetarian

Skip the bacon and use vegetable broth for a meat-free version. Add a dash of smoked paprika or liquid smoke to bring that iconic savory flavor without the meat.

Dairy-Free Delight

Use olive oil instead of butter and full-fat unsweetened coconut milk or a plain non-dairy creamer in place of dairy. The soup will still be rich and creamy, with a subtle twist!

Loaded Baked Potato Soup

Go all-in with classic loaded potato toppings: pile on sour cream, extra cheddar cheese, chives, and even a dash of hot sauce or jalapeños for a slightly spicy kick.

Gluten-Free Modification

Swap the all-purpose flour for your favorite 1:1 gluten-free blend or thicken the soup with a bit of cornstarch slurry. All your gluten-free friends can enjoy it worry-free!

Extra Veggies

Stir in diced carrots, celery, or even frozen corn along with the potatoes for added nutrition and flavor. It’s a great way to bulk up the soup with what you have on hand.

Serving Suggestions

Serve your potato soup piping hot, with a crusty loaf of bread or flaky biscuits on the side for dunking. Add a side salad for freshness, and don’t forget the garnishes! A sprinkle of crispy bacon, shredded cheese, and fresh chives or green onions make every bowl extra special.

Storage and Reheating

Allow leftover soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently (add a splash of milk if it gets too thick). Potato soup can also be frozen for up to 2 months—just cool it first, portion into freezer-safe containers, and thaw overnight in the fridge before reheating. Give it a good stir to bring back its creamy texture.

Frequently Asked Questions About Potato Soup Recipe (FAQ)

Q: Can I make potato soup ahead of time?
A: Absolutely! Potato soup actually tastes even better the next day as the flavors deepen. Store it in the fridge and gently reheat when ready to serve.

Q: How can I make this potato soup vegan?
A: Use plant-based milk and butter, vegetable broth, and skip the cheese or use vegan cheddar shreds for a completely vegan soup. Add a little nutritional yeast for an extra cheesy flavor!

Q: Can I leave the potato skins on?
A: Yes, if you like a rustic texture and extra fiber, feel free to leave the skins on (especially with Yukon Gold potatoes). Just scrub them well before dicing.

There’s truly nothing more comforting than a homemade bowl of creamy potato soup! I hope this easy Potato Soup Recipe brings warmth and satisfaction to your table. If you make it, I’d love to hear how it went—leave a comment or rating below and let me know your favorite toppings!