Potato Soup

By Maria Lichty

View RecipePin Recipe4.5969
This post may contain affiliate links. Read my disclosure policy.

Quick Summary

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!

potato soup

Pin this now to find it later

Pin It

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 in pot

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.
potato soup recipe

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 potato soup recipe

Potato Soup FAQ’s

What is the best thickener for potato soup?

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.

What potatoes are best for potato soup?

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.

Can I leave the peel on for potato soup?

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.

How do you store potato soup?

Let the soup cool completely. Transfer to an airtight container and keep in the refrigerator for up to 4 days.

Can you freeze potato soup?

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

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

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!
4.59 from 114 votes


  • Large Pot (I love making soup in my Dutch oven!)



  • 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.


Calories: 361kcal, Carbohydrates: 31g, Protein: 12g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 923mg, Potassium: 766mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1709IU, Vitamin C: 31mg, Calcium: 218mg, Iron: 2mg
Keywords soup

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Fall Spring Winter Kid Friendly Gluten-Free

4.59 from 114 votes (88 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. 5 stars
    My family asks for this soup all the time. I do mash some of the potatoes, personal preference, other than everything is the same. Delicious with warm bread!!!

  2. 5 stars
    Oh my, this is the best soup ever. The only changes I made were to leave out the onion (hubby hates it) but I used a good concentrated vegetable broth for good flavor, and I also left out the cayenne, just because I didn’t have any. It was so hearty and delicious. Very high on the comfort/hygge index and will definitely make again.

  3. 5 stars
    I am such a fan of your soup recipes. This one, in particular, satisfied my carb loving heart. I have made potato soup before, but I’ve usually been disappointed in the texture of the soup. Not this time! This soup was velvety and smooth and was the perfect thickness. The taste was spot on as well. Thank you for an excellent, easy to follow recipe!

  4. 5 stars
    I just made this tonight. I love your soup recipes & this one did not disappoint. The flavor was simple (in a good way) and everything you want in a bowl of potato soup. I added some leeks to mine as well and cooked them with the veggies. I’ve been wanting to make a potato soup forever and I’m grateful you posted this recipe! Thank you for your recipes!!

  5. There are lots of food bloggers like this but the best food blog “Potato Soup” is yours. much thanks for giving me a smart blog.

    1. You can make it in advance. Store in the fridge in an airtight container. Put it back in the pot to heat up. Stir occasionally while it’s heating up so it doesn’t stick to the bottom of the pan. Enjoy!

  6. 4 stars
    Very good potato soup. I used half the amount of garlic (2 Darot cubes) which was still too much for my taste. Will definitely make again with that slight adjustment for my personal preference.

  7. 5 stars
    I substituted olive oil for bacon grease and made this as a vegetarian option for family dinner. Rave reviews…not a bite left.

  8. I read both your broccoli and potato soup recipes, and love both of them. I’d like to make “Broccoli/ Potato” soup. Do you think I should add the potatoes to the Broccoli soup, or the other way around, the broccoli to the potato? I have both of these ingredients, and would love to use them up!
    Thanks and also thanks for all of your recipes, I LOVE making soup.
    Donna in PA

  9. 4 stars
    I used some shortcuts- bacon bits instead of slices, sub cream cheese block at the end in place if butter, flour, sour cream, milk. I sauteed diced carrots and celery, onion powder in no salt added chicken stock, then added bacon bits, garlic, cumin, thyme, paprika and diced Yukon gold potatoes. Brought to boil. After 10 min. added canned corn, red bell pepper slices, and 2 cooked chicken breast tenders. Heat another 5 min reduce heat and add 1 block of cream cheese, stir to melt into thick creamy chowder.

    1. You don’t have to peel, it will be a thicker heartier soup with the peels on…which I think is good.

  10. 5 stars
    OMG…so delicious! This is definitely going on the regular rotation. I made it yesterday for dinner tonight thinking it would taste better after giving everything time to meld. But you really don’t need to – our mini taste test amazed us with the full bodied flavor it had right out of the gate. Only thing I did was to hold off on the cheese until I reheated tonight. I highly recommend this recipe. Live a loaded baked potato in a bowl.

  11. 5 stars
    Truly the best baked potato soup I’ve ever tasted! I substituted gluten free flour, but otherwise made the recipe exactly as written and it was scrumptious. Definitely a family friendly meal that my picky 13-year-old happily gobbled up.

  12. Is the chopped, cooked bacon only used as a topping? I don’t see where it would be added to the soup in the instructions.

  13. Hi Maria,
    Yes, I am under the weather today. But didn’t feel like cooking anything. Tea and broth all day:”(

  14. 5 stars
    Husband absolutely loved this recipe. I am not really the homemade type of cook. However this was simple and easy. I did taste before adding tyme. And only added a little at a time. So that the only thing I did different. Giving a 5 star the is one for my recipe book

    1. 5 stars
      The prep time took more than the recipe said, but other than that it was amazing! This is the first time I’ve ever posted on a recipe but it is just that good. I’m already making it for a second time in 10 days!

  15. 5 stars
    This was delicious! I usually use an immersion blender when I make potato soup but I was surprised how thick & creamy this was, and didn’t need to. I didn’t have red pepper flakes so used a little cayenne powder. Did throw in some leftover ham. Will definitely add this recipe to my winter soup favorites.

  16. 5 stars
    Made this soup because we’re having a deep freeze in Texas for a few days and the soup delivers delicious heart-warming comfort! Easy directions and came together beautifully! Everyone had second helpings…………it’s that good!

  17. 5 stars
    Just made this soup in preparation for some Colorado snow on its way. It’s hearty, comforting and absolutely delicious! Second only to your Potato Rosemary Soup!

  18. 5 stars
    This is pretty darn good, I used up some half and half in lieu of some of the milk. A question…when did we, as bakers/chefs/experimenters decide to start adding flour to sautéed vegetables in oil? What is the purpose besides giving me anxiety because it begins to get stuck to the pan? Anyways, great recipe but this is the second time I’ve had this flour situation and I’m really scratching my head trying to understand the chemistry I guess?

  19. 5 stars
    I didn’t have Thyme, so I added some parsley. I used 1 cup of whole milk and 1 cup of heavy cream, and I used 4 cups of chicken broth. I doubled the amount of carrots and celery. Yum! Thanks for the recipe. The soup is delicious!