This potato soup is the kind of dinner that shows up when the weather turns cold and everyone in the house suddenly wants something warm and filling.
It’s a classic, creamy stovetop soup built on tender russet potatoes, a buttery roux, and a good handful of sharp cheddar.
I’ve made this dozens of times over the years, tweaking the ratio of broth to cream until it landed exactly where I wanted it.
Thick enough to coat a spoon, but never gluey or heavy.
If you’ve had a bowl of loaded baked potato soup at a diner and wondered how to recreate it at home, this is that recipe.
No fancy techniques, no obscure ingredients, just a pot, some vegetables, and about 50 minutes of your afternoon.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Potato Soup Recipe
This isn’t a soup that needs a special occasion. It comes together on a regular Tuesday with pantry staples and whatever potatoes you already have in the bin.
It also reheats beautifully, which means one pot on Sunday can carry you through a few busy weeknights.
For something equally cozy to rotate in, you might also enjoy Crockpot Potato Soup Recipe.
- Made with simple, budget friendly ingredients you likely already have
- Ready in under an hour from start to finish
- Naturally thick and creamy without being heavy
- Freezer friendly for easy make ahead meals
- Easily customized with your favorite toppings
- A crowd pleaser for kids and adults alike
Ingredients
Most of what you need for this potato soup recipe is already sitting in your kitchen.
The short list below is all it takes to build a rich, satisfying pot.
- 3 pounds Yukon Gold potatoes, peeled and diced into half inch cubes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 6 slices applewood smoked bacon, cooked and crumbled
- 1/2 cup sour cream
- 3 green onions, sliced, plus more for garnish
- Salt and black pepper, to taste
You might also enjoy: Cajun Potato Soup Recipe if you want to spice things up.
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable pieces that make the process easier and the cleanup faster.
- Large Dutch oven or heavy bottomed soup pot
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle for serving
- Optional immersion blender for a partially smooth texture
- Optional box grater for freshly shredded cheese
Read Also: Cheesy Au Gratin Potatoes Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this potato soup recipe.
None of them are required, but each one makes the process a little smoother or the final bowl a little better.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds heat evenly, which matters when you’re building a roux and don’t want it scorching in one hot spot.
It also goes straight from stovetop to table, so the soup stays warm through second helpings.
2. Handheld Immersion Blender
If you like your potato soup with a bit more body but not fully chunky, an immersion blender lets you puree a portion right in the pot.
It saves you from transferring hot soup to a blender in batches, which is always the messier option.
3. Thick Cut Applewood Bacon
The bacon is doing a lot of work in this soup, both as a topping and as flavored fat for the vegetables.
A good thick cut applewood variety renders slowly and gives you those satisfying crispy crumbles on top.
4. Aged Sharp Cheddar Block
Pre-shredded cheese is convenient, but it’s coated in anti-caking starch that keeps it from melting as smoothly.
Buying a block of aged sharp cheddar and grating it yourself gives you a silkier, more flavorful finish.
Step-by-Step Instructions: How to Make Potato Soup
1. Prep the Vegetables
- Peel the Yukon Gold potatoes and cut them into half inch cubes, keeping the size consistent so they cook evenly.
- Finely chop the onion, dice the celery, and dice the carrots into small, uniform pieces.
- Mince the garlic and set it aside separately, since it cooks much faster than the other vegetables and goes in later.
- Place the diced potatoes in a bowl of cold water while you prep everything else, this keeps them from browning.
2. Cook the Bacon
- Add the bacon slices to a large skillet over medium heat.
- Cook for 6 to 8 minutes, flipping occasionally, until crisp and deeply browned.
- Transfer the bacon to a paper towel lined plate to drain, then crumble it once cool enough to handle.
- Set the crumbled bacon aside for later, you’ll use it both in the soup and as a topping.
3. Saute the Aromatics
- In your Dutch oven, melt the butter over medium heat until it foams slightly.
- Add the chopped onion, diced celery, and diced carrots.
- Cook for 5 to 6 minutes, stirring occasionally, until the onion turns translucent and the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
4. Build the Roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly for 1 to 2 minutes, coating the vegetables and cooking off the raw flour taste.
- The mixture should look pale and slightly pasty, this is your thickening base for the soup.
5. Add the Broth and Potatoes
- Slowly pour in the chicken broth while whisking constantly, this prevents lumps from forming.
- Drain the diced potatoes and add them to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover partially and cook for 15 to 18 minutes, or until the potatoes are fork tender.
6. Stir in the Dairy
- Once the potatoes are tender, reduce the heat to low.
- Pour in the whole milk and heavy cream, stirring gently to combine.
- Let the soup warm through for 3 to 4 minutes without letting it come to a full boil, which can cause the dairy to separate.
7. Melt in the Cheese
- Add the shredded sharp cheddar cheese a handful at a time, stirring after each addition until fully melted.
- Continue until all the cheese is incorporated and the soup looks smooth and glossy.
- If you prefer a partially smooth texture, use an immersion blender for a few short pulses directly in the pot.
8. Finish and Season
- Stir in half of the crumbled bacon and the sliced green onions.
- Taste the soup and season with salt and black pepper as needed.
- Stir in the sour cream just before serving for extra tang and creaminess.
- Ladle into bowls and top with the remaining bacon, more green onions, and extra shredded cheese.
This same roux and cheese technique is what makes Broccoli Cheddar Soup Recipe so rich, so it’s worth learning once and using twice.
Tips for The Best Potato Soup
A few small adjustments make a noticeable difference in how this soup turns out. Keep these in mind as you cook.
- Cut the potatoes into uniform pieces so they finish cooking at the same time
- Whisk the broth in gradually to avoid a lumpy roux
- Keep the heat low once the dairy goes in to prevent curdling
- Shred your own cheese from a block for the smoothest melt
- Don’t skip draining the bacon fat, too much can make the soup greasy
- Let the soup rest for 5 minutes before serving so it thickens slightly
For a similar comforting texture with a different vegetable base, try Mashed Potato Soup Recipe next time you’re craving something thick and creamy.
Serving Suggestions
Potato soup is filling enough on its own, but a good side turns it into a full meal.
I like to keep the sides simple so the soup stays the star of the table.
- A warm slice of Buttermilk Cornbread for soaking up every last spoonful
- A crisp green salad with a light vinaigrette to balance the richness
- Crusty bread or dinner rolls for dipping
- A sprinkle of extra bacon and chives for a loaded baked potato feel
- A side of roasted vegetables for a heartier dinner
Variations of Potato Soup
Once you’ve made the base recipe a few times, it’s easy to riff on it depending on what you’re craving or what’s in the fridge.
- Loaded potato soup with extra bacon, cheese, and a dollop of sour cream on top
- Ham and potato soup using diced leftover holiday ham instead of bacon
- Spicy version with diced jalapenos and a pinch of cayenne stirred in
- Lighter version made with half and half instead of heavy cream
- Vegetarian version swapping the chicken broth for vegetable broth and skipping the bacon
- Smoky version finished with a few dashes of smoked paprika
Another favorite in the same spirit: Jalapeno Popper Soup Recipe.
Storage and Reheating
This potato soup recipe holds up well in the fridge and reheats without much fuss, which makes it great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over low heat, stirring often
- Add a splash of milk or broth if the soup has thickened too much after chilling
- Freeze in a freezer safe container for up to 2 months, though the texture may be slightly grainier once thawed
- Thaw overnight in the fridge before reheating for the best texture
You might also enjoy: Corn Chowder Recipe for another freezer friendly soup option.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and amounts you use, but here is a general estimate per serving based on six servings.
- Calories: approximately 420 per serving
- Protein: approximately 14 grams
- Carbohydrates: approximately 32 grams
- Fat: approximately 27 grams
- Fiber: approximately 3 grams
- Sodium: approximately 780 milligrams
If you’re tracking your intake more closely, Sweet Potato Soup Recipe offers a slightly lighter alternative with a similar comfort factor.
Health Benefits of Key Ingredients
Even as a comfort food, this soup brings a few genuine nutritional upsides thanks to its core ingredients.
Potatoes in particular carry more nutrition than they usually get credit for.
- Potatoes provide potassium, vitamin C, and fiber, especially when the skins are left on
- Celery and carrots add extra fiber along with vitamin A and antioxidants
- Garlic contains compounds linked to immune support
- Dairy ingredients like milk and cheese contribute calcium and protein
- Green onions offer small amounts of vitamin K and a fresh, mild bite
Read Also: Roasted Cauliflower Soup Recipe
FAQs About Potato Soup
1. Can I make potato soup ahead of time?
Yes, this potato soup recipe actually tastes even better the next day once the flavors have had time to meld.
Just store it in the fridge and reheat gently on the stove, adding a splash of milk if it has thickened too much.
2. What is the best type of potato to use?
Yukon Gold potatoes are ideal because they hold their shape while cooking but still turn tender and slightly creamy.
Russet potatoes work as a substitute and will break down a bit more, giving the soup an even thicker texture.
3. Can I make this soup without bacon?
Absolutely, you can leave the bacon out entirely or swap in a plant based bacon alternative for a similar smoky flavor.
Just note that the soup will lose a bit of the savory depth that the bacon fat adds during the saute step.
4. Why did my soup turn out grainy instead of smooth?
This usually happens when the dairy is added over too high a heat, which can cause the proteins in the milk or cream to separate.
Keep the heat low once you add the milk and cream, and avoid letting the soup come to a hard boil after that point.
5. Can I make this potato soup dairy free?
You can substitute the milk and cream with unsweetened oat milk or full fat coconut milk for a dairy free version.
Use a dairy free butter alternative and a plant based cheese if you want to keep the soup fully dairy free.
Classic Creamy Potato Soup
Ingredients
- 3 pounds Yukon Gold potatoes about 1.4kg, peeled and diced into 1/2-inch cubes
- 4 tablespoons unsalted butter 56g
- 1 medium yellow onion about 1 cup or 150g, finely chopped
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all purpose flour 45g
- 4 cups chicken broth 960ml
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 1 1/2 cups sharp cheddar cheese 170g, shredded, plus more for garnish
- 6 slices applewood smoked bacon cooked and crumbled
- 1/2 cup sour cream 120ml
- green onions sliced, plus more for garnish
- salt and black pepper to taste
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Immersion blender optional, for a partially smooth texture
- Box grater optional, for freshly shredded cheese
- Large skillet for cooking the bacon
Method
- Peel the potatoes and cut into 1/2-inch cubes. Finely chop the onion, dice the celery, and dice the carrots. Mince the garlic and set aside. Place the diced potatoes in a bowl of cold water to prevent browning.
- Cook the bacon slices in a large skillet over medium heat for 6-8 minutes until crisp. Transfer to a paper towel-lined plate to drain, then crumble once cool.
- In a Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook for 5-6 minutes until the onion is translucent. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps. Drain and add the diced potatoes. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook for 15-18 minutes until the potatoes are fork-tender.
- Reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently to combine. Let warm through for 3-4 minutes without boiling.
- Add the shredded cheddar cheese a handful at a time, stirring until fully melted and smooth. For a partially smooth texture, use an immersion blender for a few short pulses.
- Stir in half the crumbled bacon and the sliced green onions. Season with salt and pepper to taste. Stir in the sour cream just before serving. Ladle into bowls and top with remaining bacon, green onions, and extra cheese.
Nutrition
Notes
- Cut the potatoes into uniform pieces so they finish cooking at the same time.
- Whisk the broth in gradually to avoid a lumpy roux.
- Keep the heat low once the dairy goes in to prevent curdling.
- Shred your own cheese from a block for the smoothest melt.
- Don’t skip draining the bacon fat, too much can make the soup greasy.
- Let the soup rest for 5 minutes before serving so it thickens slightly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat, adding a splash of milk if it has thickened too much.
- Freeze in a freezer safe container for up to 2 months, though the texture may be slightly grainier once thawed.
- For a vegetarian version, use vegetable broth and skip the bacon (add a pinch of smoked paprika for depth).
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This potato soup recipe is one of those dishes that earns a permanent spot in the weeknight rotation.
It’s warm, filling, and endlessly adaptable to whatever toppings or mix ins you have on hand.
Give it a try this week, and let me know in the comments how you topped your bowl.
I’d love to hear if you tried any of the variations too, and feel free to share this recipe with anyone who could use a little extra comfort in their week.
Recommended:
- Clam Chowder Recipe
- Vegetable Soup Recipe
- Ham and Bean Soup Recipe
- French Onion Soup Recipe
- Garlic Mashed Potatoes Recipe
