Potato Soup- this classic potato soup recipe is rich, creamy, and comforting! It’s the perfect one pot meal for a cold day! Top your bowl with bacon, cheese, green onions, and a dollop of sour cream! Oh, so cozy!
Comfort food is the best kind of food. I am talking about chicken pot pie, baked mac and cheese, chili, baked ziti, and this Potato Soup. There is nothing better than cozying up to a hearty meal that tastes delicious and makes you feel better. Bring on the cozy!
This classic Potato Soup recipe is the ultimate comfort food. The potato soup is made with buttery Yukon gold potatoes and is loaded with bacon, sharp cheddar cheese, and sour cream. Every bite is rich, creamy, and comforting.
The soup is made in ONE pot, making it a great weeknight meal or a great recipe to make for friends and family without any fuss. And the leftovers are always just as good, if not better!
This really is the PERFECT potato soup!
Potato Soup Ingredients
Here is the rundown of ingredients you will need to make this creamy potato soup!
- Bacon– bring on the bacon!
- Butter– for sautéing the veggies and for adding richness to the soup.
- Onion, carrot, & celery– the start of every good soup!
- Garlic– a must!
- Flour– we use all-purpose flour, but if you need the soup to be gluten-free, you can use gluten-free flour. The flour helps thicken the soup.
- Broth– you can use chicken or vegetable broth.
- Milk– I recommend using whole milk so the soup is extra rich and creamy. Any milk will work though.
- Potatoes– we recommend Yukon gold potatoes for this soup. We love the flavor and texture. Make sure you cut your potatoes into pieces that are the same size so they cook evenly.
- Dried thyme– it just adds a little extra flavor.
- Crushed red pepper flakes– just a pinch!
- Cheese– use freshly grated sharp cheddar cheese. Freshly grated cheese melts into the soup better than pre-shredded cheese because it doesn’t have a powdered coating.
- Sour cream– to make the soup super creamy! Plain Greek yogurt will also work.
How to Make Potato Soup
The steps are easy and you only need one pot! This is soup is a winner!
- In a large pot, cook the bacon over medium high heat, until crispy. Transfer the bacon to a plate and reserve some of the bacon grease. You want that bacon flavor for the soup!
- Add 2 tablespoons of butter to the pot and melt over medium heat. Cook the onion, carrot, and celery until tender. Add in the garlic and cook until fragrant.
- Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. This will help thicken up the soup. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined.
- Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft. Make sure you stir the soup often so the potatoes don’t stick to the bottom of the pot.
- Stir in the cheese and sour cream. SO creamy!! Taste and season with salt and pepper, to taste.
Potato Soup Toppings
Ladle the soup into bowls and serve with desired toppings. Here are some of our favorites.
- Chopped cooked bacon
- Shredded cheese
- Sliced green onions
- Sour cream or plain Greek yogurt
What to Serve with Potato Soup
If you want to serve a few sides to go with the potato soup, here are a few ideas.
- Easy Green Salad
- Shaved Brussels Sprouts Salad
- Roasted Broccoli
- Buttermilk Drop Biscuits
- Apple Cheddar Biscuits
- Pretzel Rolls
Potato Soup FAQ’s
We use all-purpose flour to thicken the soup. Make sure you stir it in well so it doesn’t clump up. If you need the soup to be gluten-free, use gluten-free flour.
We use Yukon gold potatoes to make potato soup. The potatoes are buttery and rich in flavor and have a medium starch content. Choose potatoes that are heavy, firm, and unblemished. If you don’t have Yukon gold potatoes, Russet or red potatoes will work.
Yes! You don’t need to peel the potatoes for this potato soup recipe. The skin will help the potatoes keep their shape and prevent them from getting too mushy.
Let the soup cool completely. Transfer to an airtight container and keep in the refrigerator for up to 4 days.
This potato soup recipe doesn’t freeze well, because it is a dairy-based potato soup. The dairy will separate after thawing and the soup will have a grainy or curdled texture. Of course, you can freeze it for up to 3 months, just know, it is better fresh or as leftovers.
More Classic Soup Recipes
- Split Pea Soup
- Broccoli Cheese Soup
- Creamy Chicken Noodle Soup
- Black Bean Soup
- Lentil Soup
- Sweet Potato Soup
- 8 slices bacon, chopped
- 2 tablespoons butter
- 1 yellow onion, chopped
- 1 medium carrot, diced
- 1 celery rib, diced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth or vegetable broth
- 2 cups milk
- 2 pounds Yukon gold potatoes, diced
- 1 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Toppings: chopped bacon, shredded cheese, green onions, sour cream
- In a large pot, cook the bacon over medium high heat, until crispy, stirring occasionally. Use a slotted spoon to transfer the bacon to a plate that has been lined with a paper towel. Set aside. Reserve 3 tablespoons of the bacon grease in the pot and discard the rest.
- Add 2 tablespoons of butter and melt over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 to 2 minutes, stirring occasionally. Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined. Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft. Stir occasionally so the potatoes don’t stick to the bottom of the pan.
- Stir in the cheese and sour cream. Season with salt and pepper, to taste.
- Ladle the soup into bowls and serve warm with desired toppings.
Have you tried this recipe?
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