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A cozy classic that never goes out of style. This creamy potato soup is rich, flavorful, and family-approved – perfect for chilly days or when you need comfort in a bowl. It’s easy to make in one pot, reheats well, and is endlessly adaptable with your favorite toppings.
If you like cozy soups, try my Keto Broccoli Soup or Cauliflower Cheese Soup next!
Table of Contents
Watch The Recipe Video
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This is the kind of soup you make when you want something warm, satisfying, and easy. It’s made with pantry staples, comes together quickly, and delivers rich, creamy comfort in every spoonful. Kids love it, adults request it, and leftovers reheat beautifully. There’s nothing trendy or complicated here—just a simple potato soup that works, every time.
- Budget-friendly and made with everyday ingredients
- Great for meal prep and freezer-friendly
- Customizable with toppings or mix-ins
- Creamy, cheesy, and bacon-packed
- Naturally gluten-free with easy substitutions
What You’ll Need To Make Homemade Potato Soup Recipe
- Bacon – for flavor and crispy topping
- Butter & Flour – to create a quick roux base (use cornstarch for gluten-free)
- Onion, Celery & Carrots – aromatic base vegetables
- Garlic – adds depth and warmth
- Chicken Stock, Whole Milk & Heavy Cream – the liquid trio for creaminess (about 3 cups milk total)
- Russet or Yukon Gold Potatoes – peeled and diced for that hearty texture
- Paprika, Salt, Black Pepper – simple seasoning that brings it all together
- Cheddar Cheese – melted in for richness
- Optional Toppings – sour cream, green onions, more cheese, extra bacon
How to Make This Easy Potato Soup
- Start with bacon. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced bacon until golden and crisp. Transfer to a plate lined with paper towels and set aside.
2. Sauté aromatics. In the same pot, use the rendered fat to cook the onion, celery, and carrots for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Make a quick roux. Add the butter and flour (or cornstarch if gluten-free). Stir constantly over medium-low heat until the flour is golden and smooth.
Stir constantly over medium-low heat until the flour is golden and smooth.
4. Add the liquids. Pour in the chicken stock, milk, and cream. Add paprika, salt, and black pepper. Stir well to combine.
5.Add the potatoes. Let the soup simmer gently for about 15 minutes, until the potatoes are fork-tender and starting to release their starch, making the soup naturally thick.
6. Finish with cheese and bacon. Stir in shredded cheddar and the cooked bacon. Mix until the cheese has melted into the soup.
7. Serve. Ladle into bowls and top with green onion, extra cheese, bacon, and a dollop of sour cream.
Tips for the Best Potato Soup
- Use russet or Yukon gold potatoes for the best creamy texture.
- Dice the potatoes evenly so they cook at the same rate.
- Stir often while simmering to avoid burning the bottom.
- Mash some of the potatoes or blend part of the soup for extra creaminess.
- Add a pinch of cayenne or smoked paprika for a kick.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze for up to 2 months.
- Microwave: Reheat individual portions in the microwave, stirring halfway through.
- Stovetop: Reheat gently in a pot over medium-low heat, adding more milk, water or broth if it thickens.
FAQs
Yes—skip the bacon and use vegetable broth. Add smoked paprika for that savory depth.
Yukon Golds or red potatoes work too. They’re slightly waxier but still creamy.
Absolutely. Use 2 cups of half and half instead.
Crusty bread, a light salad, or grilled cheese sandwiches make perfect pairings.
It varies by toppings, but an estimate is around 300–400 calories per serving.
Yes, use an immersion blender or regular blender to partially or fully puree the soup, depending on your desired texture. I personally prefer a slightly chunky texture.
More Recipes Like This
- Baked Potato Slices
- Crispy Air Fryer Baby Potatoes
- Easy Elote Pasta Salad
- Napa Cabbage Salad
- Tomato and Avocado Salad
Easy Potato Soup
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour, or cornstarch for gluten-free
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 cups shredded cheddar cheese
- For topping: Sliced green onions, sour cream, extra cheddar cheese
Instructions
- In a large Dutch oven over medium heat, cook the diced bacon until crispy. Remove and set aside.
- Sauté onion, celery, and carrots in the bacon fat for 3–4 minutes. Add garlic and cook for 30 seconds.
- Add butter and flour. Stir constantly until golden and smooth.
- Pour in chicken stock, milk, and cream. Add paprika, salt, and pepper. Stir to combine.
- Add diced potatoes. Simmer for about 15 minutes, or until potatoes are tender.
- Stir in cheddar cheese and cooked bacon. Mix until melted.
- Serve hot with your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So easy to make and flavorful!