Creamy Potato Soup

Published March 2, 2021

This post may contain affiliate links. Read our disclosure policy.

Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a reader favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheddar and bacon and no one will be able to resist.

Photo: Serving of potato soup shown in a brown bowl set over a decorated white and red plate. Potato soup is garnished with cheddar, bacon and green onions. Wheat bread is shown as a serving suggestion.

The BEST Potato Soup!

This is my idea of the perfect homemade potato soup! It’s creamy, it’s amazingly filling 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.

You’ll love that it’s something everyone in the family can agree on, and even get’s excited about when announced it’s what will soon await for dinner.

It’s also a very convenient recipe. Most of the ingredients are food staples you can keep on hand that don’t spoil quickly. The potatoes, carrots, celery and onions store well for weeks (and if you opt for bacon that keeps great in the freezer).

This easy potato soup recipe is one I would deem worthy of your recipe book! It’s an ultra comforting and cozy dish you’ll turn to time and time again.

Plus it makes great leftovers for lunch the next day if you happen to have any left.

Watch the Potato Soup Video!

 

Overhead photo of potato soup in a large red and white pot set over a wooden tabletop with serving suggestions to the side.

Photo of ingredients used to make homemade potato soup. Includes russet potatoes, milk, carrots, celery, yellow onion, flour, sour cream, butter, chicken broth, salt, pepper and optional bacon, green onions, and cheddar cheese.

Creamy Potato Soup Recipe Ingredients

  • Russet potatoes
  • Yellow onion
  • Carrots
  • Celery
  • Low-sodium chicken broth
  • Salt and pepper
  • Butter
  • Flour
  • Milk
  • Sour cream
  • Optional toppings (cooked bacon, cheddar cheese, green onions)

Collage of six photos showing steps to making potato soup. Shows simmering potatoes, carrots, celery and onion in chicken broth. Then includes first steps of making roux by melting butter and mixing with flour.

How to Make Potato Soup

  1. Add veggies and broth to pot: Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  2. Bring to boil: Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
  3. Let simmer until tender: 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.
  4. Prepare white sauce in separate pan: 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 thicken.
  5. Combine mixtures: 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).
  6. Stir in sour cream: Add sour cream and mix well.
  7. Finish with toppings if desired: Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Collage of six images showing continued steps of making potato soup. Includes mixing dairy into roux, then pouring into cooked potato mixture, then finishing with sour cream. Completed potato soup photo.

Helpful Tips

  • 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 other herbs or spices. I know that can be tempting but the simple flavors are perfect here.
  • Monitor texture of potatoes as they cook. You want potatoes that are tender but not completely mushy or you’ll have mashed potato soup.
  • For extra complimentary flavors add toppings. Cheddar and bacon are the flavor pairing to potatoes.
  • Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.

Variations

  • Try adding a few large handfuls of sharp cheddar cheese right into the soup (at the end off heat) for a cheddar potato soup.
  • Up the veggies. Include others such as peas or corn.
  • Make it meaty. Add cooked sausage (ground or slices of kielbasa) to the soup. Or go with the ham or bacon option, which you can mix right into the soup as well.
  • Serve with homemade dinner rolls for dipping, making it the ultimately hearty meal!

Close up photo of scoop of potato soup in a laddle.

More Ways to Make Potato Soup

More Delicious Soup Recipes You’ll Love

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.96 from 313 votes

Potato Soup

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!
Servings: 5 servings
Prep20 minutes
Cook30 minutes
Ready in: 50 minutes

Ingredients

Optional Toppings:

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

Instructions

  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  • 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.
  • 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 thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  • Add sour cream and mix well. 
  • Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Notes

  • *Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
  • Toppings not included in nutrition estimate as these are optional.
  •  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).
Nutrition Facts
Potato Soup
Amount Per Serving
Calories 441 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 56mg19%
Sodium 486mg21%
Potassium 1177mg34%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 12g13%
Protein 10g20%
Vitamin A 6155IU123%
Vitamin C 16.5mg20%
Calcium 220mg22%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Leave a Comment

Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

652 Comments

  • Glenda

    I just finished cooking this soup for supper. I’ve tried various potato soup recipes over the years and this one is my favorite. I’m very particular about food that I eat, and I have absolutely nothing negative to say about this recipe. I made it exactly as it was written. Thank you for this wonderful soup recipe.

  • Joyce

    This soup was very yummy for our tummies! One of the best I have made. This potato soup recipe will definitely be one that I keep for future use. It was easy. May I suggest you buy a pamper chef chopper to help with the chopping of the vegetables if you don’t have one. This made the making of the soup quick and easy. Not that it was difficult. But the pamper chef chopper made it extra quick and helped make the soup a little more creamy due to the smaller vegetable pieces. (I’m not a pamper chef rep) The soups flavor was fantastic!! Next time I make it I’ll probably double the recipe so there will be a bigger portion of left overs! 😊

  • Paulina

    This soup is so delicious! I first made it two years ago and have since made it several times, always to rave reviews. For the broth I use Better Than Bouillon, and in lieu of bacon as a topping I dice a ham steak and give it a quick sauté in a hot pan so it gets a little caramelization. The soup keeps well and tastes just as good after a few days. Thanks so much for sharing!

    • Jaclyn

      Jaclyn Bell

      I don’t like it after freezing potatoes don’t hold up very well but maybe others do?