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If you’re craving something warm and comforting, this creamy potato soup is just what you need. It’s made with simple, everyday ingredients and comes together easily in one pot. Perfect for busy weeknights or slow weekends, it’s a cozy classic your whole family will love.
Every time I make a pot of this potato soup, it takes me straight back to memories of my grandfather. This was one of his favorites, and I can still picture him sitting at the table with a warm bowl in front of him, smiling after that first bite. Naturally, I had to perfect my own version—creamy, with just the right hint of cheesiness, and those smoky bacon undertones that make every spoonful feel like home.
Over the years, I’ve fine-tuned it to be just as easy as it is comforting. It’s the kind of recipe you can pull together without fuss, whether you’re feeding your family on a busy weeknight or sharing a cozy meal on a chilly weekend. Simple ingredients, a few shortcuts if you need them, and a whole lot of heart—just the way I like to cook.
Ingredients
- Bacon: Adds smoky flavor and a bit of crunch on top. I like to cook it first so the soup starts with all that delicious bacon drippings flavor.
- Butter: I like to add it for another layer of flavor, but you can skip it if you’d rather stick with just the bacon drippings. It helps sauté the onions and gives a rich, creamy base.
- Onion & Garlic: A simple flavor duo that builds the base. Yellow onion works great, but white will do if that’s what you have.
- Flour: Thickens the soup. It forms a roux with the butter and bacon grease—just a quick whisk and you’re set.
- Potatoes: I usually use Russets or Yukon Golds. Russets break down more for a thicker texture, while Golds are naturally creamy.
- Chicken Broth or Stock: Use low-sodium if you are watching your sodium, or want to have more control over the salt.
- Milk & Cream: Whole milk and heavy cream make it ultra creamy. Half-and-half is a fine swap if that’s what’s in your fridge.
- Sour Cream: Adds a little tang and extra creaminess. It really pulls everything together.
- Cheddar Cheese (optional): For that loaded baked potato flavor. Sharp cheddar melts best if shredded from the block.
- Seasonings: Salt and pepper to taste, plus a pinch of cayenne for a hint of warmth.
What Kind of Potatoes Are Best for Potato Soup?
The type of potato you use can really change the texture of your soup, so here’s a quick breakdown to help you choose what works best for you:
Russet potatoes: These are starchy and break down easily as they cook, which gives the soup a thicker, creamier texture. They’re great if you want a smooth, velvety feel.
Yukon Gold potatoes: A perfect in-between. They’re naturally creamy with a buttery flavor and hold their shape a bit more than Russets, giving you that rich texture without losing all the chunks.
Red potatoes: These are waxier and hold their shape well, so the soup will have a chunkier bite and a thinner consistency. They’re still delicious, just a different texture. If you go this route, you might want to blend a little extra to get that creaminess.
My go-to: I usually use Russet or Yukon Gold, depending on what I have on hand. You can even mix them for the best of both worlds.
How to Make Creamy Potato Soup
1. Cook the Bacon
In a large Dutch oven or soup pot, cook the bacon over medium-high heat until it’s nice and crispy. Use a slotted spoon to transfer it to a paper towel-lined plate to drain. Don’t discard the bacon drippings—you’ll use them for flavor!
2. Sauté Onion & Garlic
Add the butter to the pot with the bacon grease. Once melted, stir in the chopped onion and cook until it’s soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, stirring constantly to prevent burning.
3. Make the Roux
Sprinkle in the flour and whisk continuously until a paste forms. Let it cook for 2-3 minutes. This step helps thicken the soup and adds a delicious depth of flavor.
4. Add the Liquids and Potatoes
Slowly whisk in the chicken stock, milk, and cream, just a little at a time. Whisking well between each addition to keep it smooth and lump-free. Add the diced potatoes, salt, pepper, and cayenne pepper if using. Give everything a good stir.
5. Simmer Until Tender
Bring the soup to a gentle simmer over medium heat. Stir occasionally and cook for about 30 minutes, or until the potatoes are fork-tender. Make sure it doesn’t boil! You want to avoid scorching the milk and cream.
6. Blend for Creaminess
Once the potatoes are soft, reduce the heat to low. Use an immersion blender to lightly blend some of the potatoes right in the pot. Don’t overdo it; you still want some chunks of potato for texture.
No immersion blender? No problem. You can use a potato masher for a more rustic texture or transfer a portion of the soup to a blender or food processor and then return it to the pot.
7. Add Dairy & Seasonings
Stir in the sour cream, shredded cheddar cheese, and half of the crispy bacon pieces. Let the cheese melt and taste the soup—add more salt and pepper if needed.
8. Serve & Garnish
Ladle the soup into bowls and garnish with the remaining bacon, a sprinkle of cheese, fresh chives, or even an extra dollop of sour cream if you’re feeling fancy.
Tips for the Ultimate Creamy Potato Soup
- Cut your potatoes evenly. Keep the pieces around 1 inch or a little smaller. This helps them cook evenly and keeps the texture just right.
- Blend just the right amount. I like to blend about one-third of the soup to make it creamy while still leaving chunks of potato. You can blend more if you prefer it smoother, but I highly recommend keeping some pieces in for the best texture.
- No immersion blender? No problem. A regular blender or food processor works just fine. Let the soup cool slightly, then carefully blend in batches and return it to the pot. Or just use a potato masher to keep it simple.
- Add sour cream, cheese, and bacon at the end. Stir these in just before serving for the best flavor and texture. If you’re not a fan of bacon in the soup, you can skip it.
- Top it like a baked potato. Add your favorite toppings, such as shredded cheese, a dollop of sour cream, crispy bacon, and fresh chives. It brings all those classic loaded baked potato vibes to your bowl.
Variations and Substitutions
- Swap the potatoes: Russets and Yukon Golds are my go-to, but red potatoes will work too. They hold their shape a little more and give the soup a slightly different texture.
- Make it meatless: Skip the bacon and use butter or olive oil to sauté the onions. You can also add a little smoked paprika or a splash of liquid smoke for that cozy, savory flavor.
- Add veggies: Want to sneak in more veggies? Stir in chopped carrots, celery, or even corn. Add them when you sauté the onions so they soften up nicely.
- Use what dairy you have: Whole milk and heavy cream make it extra rich, but you can use half-and-half or even all milk if that’s what you’ve got. It’ll still be creamy and comforting.
- Change up the cheese: Sharp cheddar adds great flavor, but feel free to mix it up with Monterey Jack, Colby, or even a little Parmesan.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. Pepper Jack cheese is another great option for a spicy twist.
- Make it gluten-free: Use a gluten-free all-purpose flour blend in place of regular flour. Everything else in the recipe is naturally gluten-free.
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Recipe FAQs
Storage and Make-Ahead Tips
Make ahead:
This soup is perfect for making ahead. You can cook it fully, let it cool, and store it in the fridge until you’re ready to reheat. It actually gets even better the next day as the flavors have more time to develop.
Storing leftovers:
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. When reheating, warm it gently on the stove over low to medium heat. If it thickens too much, just stir in a splash of broth or milk to loosen it up.
Freezing:
Cream-based soups can sometimes change texture when frozen, but this one holds up pretty well if you don’t mind a slightly softer potato. Let it cool completely, then transfer to a freezer-safe container, leaving room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stovetop.
What to Serve with Cheesy Potato Soup
Crusty bread or rolls: A warm slice of garlic bread, easy breadsticks, crusty cheesy green chile bread, or soft dinner rolls are perfect for dipping and soaking up every last bite.
Simple green salad: Balance the richness of the soup with a fresh side salad (I have plenty to choose from). Keep it easy with mixed greens, cherry tomatoes, cucumbers, and your favorite dressing.
Grilled cheese or sandwich: Pair with a grilled cheese, a turkey club, or even a BLT for a heartier side option.
More Delicious Soup Recipes to Enjoy
- Pasta Fagioli Soup
- Zuppa Toscana Soup
- Instant Pot Black Eyed Pea & Collard Green Soup
- White Chicken Chili
- Spanish Bean Soup
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Creamy Potato Soup Recipe
Ingredients
- 6 strips bacon, cut into small pieces, divided
- 3 tablespoons butter
- ½ cup diced yellow onion
- 3 cloves garlic, minced
- ⅓ cup all purpose flour
- 3 pounds potatoes, peeled and diced to 1 inch size cubes
- 4 cups chicken stock or broth
- 1 ½ cups of whole milk
- 1 ½ cups heavy cream
- 1 to 1 ½ teaspoon salt, or to taste
- 1 teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- ⅔ cup sour cream
- 1 cup shredded cheddar cheese, (optional), plus more for garnish
Instructions
- Add bacon to a large Dutch oven or pot and cook over medium-high heat until bacon is crispy. Remove to a paper towel-lined plate to drain. Leave the grease in the pot.
- Next, add butter and chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional 1 minute, stirring constantly.
- Stir in the flour and whisk until a paste forms, then allow it to cook for 2-3 minutes.
- Whisk in chicken stock, milk, and cream a little bit at a time, whisking until smooth after each addition. Add the potatoes, salt, pepper, and cayenne pepper, and stir to combine.
- Bring to a simmer over medium heat. Cook, stirring occasionally, until potatoes are tender, for about 30 minutes. Be sure the soup doesn't boil, so that the milk and cream do not burn.
- Once the potatoes are tender, reduce the heat to low and use an immersion blender to gently blend some of the potatoes until the desired creamy texture. Be careful not to overblend, leave chunks of potato in the soup.If you don't have an immersion blender, you can use a potato masher, blender, or food processor.
- Then stir in the sour cream, cheese, and ½ of the crispy bacon pieces. Taste and season with additional salt and pepper, as needed.
- Garnish with additional sour cream, cheese, bacon, and chives. Enjoy!
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Notes
- Potatoes: Peeled Russet potatoes work best for a creamy texture, but Yukon Golds are also a great option. You can leave the skins on if using Yukon Gold, if preferred.
- Smooth Texture: For a smoother consistency, use an immersion blender or carefully blend about half the soup in a blender before adding the bacon.
- Topping Ideas: Garnish with shredded cheese, sour cream, crispy bacon, and chopped chives or green onions for that loaded baked potato flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezing: This soup can be frozen for up to 2 months. Please note that the texture may change slightly, as the potatoes and cream can separate slightly when thawed. It still tastes good, give it a good stir when reheating.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
I love some chunks in my potato soup too. This looks absolutely fabulous and perfect for a cold day like today!
Thank you so much Carlee! We have had a few cold days this year! Perfect soup weather!
This potato soup does look divine! It is one of my favorite soups.
Thank you so much!