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.

Want to see how easy this potato soup recipe is? Watch the video!

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

4.89 from 120 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.

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  • Kathryn: Off the chart fantastic, and I will make again soon! September 13, 2018 at 6:55pm Reply

  • Alex Taylor: Very nice recipe! I freeze this one down and it reheats very well, works great with gluten free flour too! September 12, 2018 at 1:18am Reply

    • Jaclyn: Glad to hear gluten free flour works for you, thanks for the tip Alex! September 12, 2018 at 8:51am Reply

  • noel: great recipe, but in order to make it a one pot meal I have a suggestion.
    Saute your veggies in the butter first, once they are soft add in the flour and seasonings. Then add the chicken broth and milk. (I used half milk and half cream). Thank you for the recipe! September 11, 2018 at 3:13pm Reply

  • Tina johnson: This soup is amazing I can’t wait to have it again, and to serve to guest, thanks for sharing September 11, 2018 at 10:46am Reply

  • Caitlin: A cup of celery is way way too much. I went with the cup measure, instead of the two stalks of celery, because I figured my stalks were kind of small. Big mistake. I now have a disgusting celery potato soup. Which is weird, because I like celery soup and I like potato soup, but together it does not work in this recipe September 11, 2018 at 8:01am Reply

  • Lonzilla: I made it tonight, 1st 60 degree evening after a heat wave and it came out perfect! I added fresh broccoli at the same time as the potatoes instead of carrots and substituted half & half for sour cream. Great recipe! September 8, 2018 at 11:50pm Reply

  • Pamela Toohey: I made this tonight and it was definitely a hit! I substituted back grease for the butter and heavy cream for the milk. We added sour cream as a topper instead of putting it in the cooking process. We will definitely be making it again soon. Thank you for your recipe September 8, 2018 at 5:39pm Reply

  • Fidelis dixon: I made the creamy potato soup and it was lovely thank you for sharing delicious September 6, 2018 at 8:14am Reply

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