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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Do you purée the potatoes or leave them while?
I don’t puree the potatoes.
Looks delicious! Is the serving size 1 cup?
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!!!
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.
Also, it makes a ton at a very low cost, so it’s a great budget stretcher too. 🙂
I am so glad you loved the potato soup!
Approximately how many yukon gold potatoes are in two pounts? I don’t weigh them when I buy them.
Three large ones weighed out to be roughly 2 lbs for me!
This is the best soup ever, Your content is very useful keep it up, this content has taught me a lot, thanks
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!
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!!
I am so glad you loved the potato soup!
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.
Any issues making a day ahead? Any tips?
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!
Can you freeze this? It’s delish!!!
Yes, glad you liked it!
How might you make this in a slow cooker or instant pot? I just got one and would love to make this in it!
This soup is fantastic!!!!! Followed the recipe without any changes
So glad you loved the soup!
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.
Thanks for sharing. Glad you liked it!
Made soup as written except I used an immersion blender on some of it to thicken it a bit. Very tasty!
This is the best potato soup ever! Creamy and delicious…my go-to potato soup recipe from now on.
It really is the best:)
This is delicious! I did run my immersion blender through at the end. Love the flavor.
Awesome soup definitely my new favourite potato soup!!!
Sounds nice, metric weights etc.. would be useful for those of us that use that system.
So good! I love the nutrition facts but how much is a serving? 1 cup?
I substituted olive oil for bacon grease and made this as a vegetarian option for family dinner. Rave reviews…not a bite left.
Awesome! Thanks for sharing.
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
I haven’t tried a broccoli potato soup, I will have to try it.
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.
Simple and delicious!
Glad you loved the soup.
I want to replace the all purpose flour with oat flour instead how much do I need to replace it
Just curious: do you peel the potatoes? We grow ours and they are organic so would rather not peel if that works!
You don’t have to peel, it will be a thicker heartier soup with the peels on…which I think is good.
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.
So glad you enjoyed the soup!
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.
I love this! Thanks for sharing.
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.
Just a topping, but you cam add it to the soup if you want to.
Yes, I am under the weather today. But didn’t feel like cooking anything. Tea and broth all day:”(
I made this for dinner tonight. It was so good! Simmered for 10 minutes. Definitely one of the best!