Creamy Potato Soup


This Potato Soup is one of my most made recipes (and a reader favorite)! It’s a regular in our dinner rotation and for good reason. It’s total comfort food and it’s absolutely delicious! Top it with cheese and bacon and no one will be able to resist.

Potato Soup

Potato Soup

This is my idea of the perfect potato soup. It’s creamy, it’s hearty and it’s packed with goodness.

Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.


I love that it’s something everyone in my family can agree on (and get’s excited about when I tell them it’s what’s for dinner). I also love that I usually have all the ingredients on hand to make it (I’ve always got bacon stashed away in my freezer, always!).

And potatoes, carrots and celery have a longer shelf life than most veggies so I’ve always got some of those on hand too.

How to Store Potatoes

To get the longest shelf life out of your potatoes the proper way to store them is in a cool, dry place, and keep them covered with a cloth. Light can make them turn green (because of a chemical reaction).

So I like to store mine in the pantry in a storage basket covered with a cloth. Then I also keep a bag downstairs in a cold storage room. A cupboard, drawer or even a paper bag works well too.

Potato Soup

Tips for the Best Potato Soup

  • Stick with russet potatoes. They aren’t firm and waxy like the red and yellow and they’ll start to break down and make the soup creamy.Measure out the ingredients. If you have too many or too little potatoes it will change the consistency.
  • Don’t add herbs or spices. I know that can be hard for some but the more neutral flavors are perfect here.
  • Don’t leave off the toppings, those are what will add layers of flavor to the soup. Bring on the cheddar!
  • Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.

Can I Make This in the Slow Cooker?

If you are wondering whether or not you can make this in the slow cooker I’ve actually got a different (very similar) recipe here ->> Slow Cooker Loaded Potato Soup. 

Potato Soup

Such an Easy Soup Recipe

This is one of my easiest recipes! Even if you are new to cooking, you can make this! The only tedious part is peeling and dicing up those potatoes, so worth it in the end though when you sit down to a warm bowl of this.

More Delicious Soup Recipes to Try


Creamy Potato Soup

4.91 from 106 votes

One of my go-to soup recipes and a reader favorite! It's such a creamy and comforting soup. Just be sure not to leave off the cheddar and bacon (or ham), they add lots of flavor!

Course: Main Course
Cuisine: American
Keyword: potato soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 serrvings
Calories: 441 kcal
Author: Jaclyn


  • 6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
  • 1 1/2 cups chopped yellow onion (1 medium
  • 1 1/4 cups peeled and diced carrots (3 medium)
  • 1 cup diced celery (2 stalks)
  • 2 (14.5 oz) cans low sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups milk
  • 1/2 cup sour cream

For Serving:

  • Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives


  1. Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.

  2. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.

  3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

  4. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well. 
  5. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water or milk).

  6. Recipe source: Cooking Classy
Nutrition Facts
Creamy Potato Soup
Amount Per Serving
Calories 441 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 56mg 19%
Sodium 486mg 20%
Potassium 1177mg 34%
Total Carbohydrates 54g 18%
Dietary Fiber 4g 16%
Sugars 12g
Protein 10g 20%
Vitamin A 123.1%
Vitamin C 20%
Calcium 22%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.


  • Lybbie Friedly-Carpenter: This Sounds, & Looks Really Delicious, I Believe I Will Make This 4 My Supper Tonight, Thanks 4 Sharing!!!! “) <3 February 9, 2016 at 11:48am Reply

  • Gerri Noble: Can asparagus or kale be added to this soup? What about cooked sliced or ground sausage? February 9, 2016 at 8:25am Reply

  • Elizabeth: This is a bit confusing.. Do i take the potatoes out of the large stockpot and put them in the medium saucepan and make the soup in there?? February 9, 2016 at 12:14am Reply

    • Philip: depends on the size of your pot LOL. Add the contents of the medium pot to your stockpot of potatoes January 23, 2018 at 8:36am Reply

  • Rochelle: Have you ever used heavy cream? March 17, 2014 at 3:46pm Reply

    • Jaclyn: I did a little bit once and it was delicious. I was actually out of sour cream so I used heavy cream and a little bit of lemon juice. March 23, 2014 at 6:32pm Reply

    • Amanda Goldsmith: This is my plan too :) fingers crossed that it works :) July 22, 2018 at 3:39pm Reply

  • Patricia: where is the comment I made? It was a question. September 29, 2013 at 10:16am Reply

    • Jaclyn: Sorry, I don’t see it? What’s your question, I’d be happy to answer if I can. September 29, 2013 at 12:43pm Reply

  • Patricia Stuart: can you freeze this?? September 29, 2013 at 9:09am Reply

    • Jaclyn: I tried once and it didn’t really reheat very well it seemed to separate and wasn’t as smooth. September 29, 2013 at 12:42pm Reply

  • MARILYN: So where is the secret ingredient….I have been making soup like this for 30 plus years. Sometimes I use bacon in place of the ham, just depends on what I have on hand….Good recipe though September 27, 2013 at 9:55pm Reply

  • CC: This looks really good. Do you have a substitute idea for sour cream? I have a family member that can’t eat sour cream. Thank you for your great ideas! January 1, 2013 at 5:18pm Reply

    • Jaclyn: I would say whole plain yogurt would probably be a great substitute and if that option is out there is a helpful link here that might list another option that will work for you:
      I hope you and your family enjoy! January 2, 2013 at 8:07pm Reply

      • Christine Robinette: I always sautee the celery, onions, &chives in the butter until transparent, it brings out the flavor, then I make the rue & add the cooked veggies with potatoes. I prefer very crunchy bacon bits & cheese. The sour cheese is optional. October 7, 2016 at 9:28pm Reply

    • Gigles: Use plain Greek yogurt, we even use it on baked potatoes, my husband did not know the difference! September 29, 2013 at 8:03am Reply

      • odesa: nooo i will not use plain yougurt i do try to eat healthy but some things if they dont have to be subituted then dont and in this recipe dont i would not sour cream and plain yougrt have two diff tastes if you add it its not gonna be excatly the same i shoud know ive cooked from recipes for 20 years and my sec 20 years i have been improvising cooking making my own recipes October 17, 2017 at 7:19am Reply

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