The Ultimate Creamy Potato Soup Recipe

There’s nothing quite like a bowl of creamy potato soup on a chilly day. This comforting classic has been my go-to recipe for years, and I’m excited to share all my tips and tricks with you. This isn’t just any potato soup—it’s velvety smooth, packed with flavor, and guaranteed to become a family favorite.

Why This Recipe Works

I’ve spent years perfecting this recipe, and I can confidently say it hits all the right notes:

• The perfect balance of creaminess without being too heavy
• Layers of flavor from slowly sautéed onions and garlic
• The ideal potato texture—tender but not mushy
• A fool-proof method that works every time
• Simple ingredients you likely already have in your pantry

Let me walk you through creating this soul-warming soup from scratch!

Ingredients

For 6-8 generous servings, you’ll need:

• 6 slices bacon, chopped into small pieces
• 1 large yellow onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 2 cups whole milk
• 2 pounds russet potatoes (about 4-5 medium potatoes), peeled and diced into ½-inch cubes
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ¼ teaspoon dried thyme
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, freshly grated
• 3 tablespoons fresh chives or green onions, finely chopped

For Garnish

• Extra cooked bacon bits
• Additional grated cheddar cheese
• Chopped chives or green onions
• A dollop of sour cream
• Croutons for some crunch

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed pot
• Sharp knife for chopping
• Cutting board
• Measuring cups and spoons
• Wooden spoon or heat-resistant spatula
• Potato peeler
• Immersion blender or traditional blender

Step-by-Step Instructions

Step 1: Cook the Bacon

1. In a large Dutch oven or pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
2. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain.
3. Reserve about 2 tablespoons of bacon grease in the pot and discard the rest (or save it for another use).

Step 2: Build the Flavor Base

1. Add the diced onion to the pot with the bacon grease and cook over medium heat until soft and translucent, about 5-7 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter.
3. Sprinkle the flour over the onion and garlic mixture, and stir continuously for about 1-2 minutes to cook out the raw flour taste.

Step 3: Create the Soup Base

1. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
2. Add the milk, diced potatoes, salt, pepper, and dried thyme.
3. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, covered, for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Blend to Your Desired Consistency

This is where you can customize the texture of your soup:

1. For a chunky soup: Use a potato masher to lightly mash some of the potatoes while leaving plenty of chunks.
2. For a semi-smooth soup: Use an immersion blender to partially blend the soup, leaving some potato chunks for texture.
3. For a completely smooth soup: Either use an immersion blender until completely smooth, or carefully transfer portions to a traditional blender (working in batches).

I personally prefer a semi-smooth texture with some potato chunks remaining for a more rustic feel.

Step 5: Finish with Creaminess

1. Stir in the heavy cream and heat the soup for another 5 minutes on low heat. Do not let it boil after adding the cream.
2. Add the grated cheddar cheese and stir until completely melted and incorporated.
3. Fold in about two-thirds of the cooked bacon pieces and the chopped chives or green onions.
4. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Serve and Garnish

1. Ladle the hot soup into bowls.
2. Top each serving with the remaining bacon bits, extra cheese, and more chives.
3. Add optional garnishes like a dollop of sour cream or croutons if desired.

Pro Tips for Perfect Potato Soup

After making this soup countless times, I’ve gathered some insights that will help you achieve potato soup perfection:

Choosing the Right Potatoes

Different potatoes create different textures in your soup:

I recommend using russet potatoes for the creamiest soup base, but feel free to use a mix of russets and Yukon Golds for a balance of creaminess and texture.

Make-Ahead and Storage Tips

This soup stores beautifully, which makes it perfect for meal prep:

• Refrigerator: Store cooled soup in an airtight container for up to 4 days.
• Freezer: This soup can be frozen for up to 3 months, though the texture may change slightly upon thawing. I recommend freezing it before adding the cream and cheese, then adding those fresh when reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of milk or broth if the soup has thickened too much during storage.

Common Problems and Solutions

Variations to Try

The beauty of potato soup is its versatility. Here are some delicious ways to change it up:

Loaded Baked Potato Soup

Add extra bacon, cheese, and sour cream, plus a sprinkle of chives to mimic the flavors of a loaded baked potato.

Vegetarian Version

Skip the bacon and use vegetable broth instead of chicken broth. Sauté the vegetables in butter or olive oil for richness.

Dairy-Free Option

Use unsweetened almond milk and coconut cream instead of dairy milk and heavy cream. Skip the cheese or use a dairy-free alternative.

Add Some Vegetables

• Add 2 stalks of diced celery and 2 diced carrots when cooking the onions
• Stir in 1 cup of corn kernels or 1 cup of small broccoli florets during the last 5 minutes of cooking
• Add 2 cups of finely chopped kale or spinach right before serving

Spice It Up

• Add 1/4 teaspoon of cayenne pepper for heat
• Stir in 1 tablespoon of fresh dill or 1 teaspoon dried dill for an herby flavor
• Add 1 teaspoon of smoked paprika for a smoky undertone

Serving Suggestions

This creamy potato soup makes for a satisfying meal on its own, but here are some accompaniments that pair perfectly with it:

Bread Options

• Crusty artisan bread
• Homemade garlic bread
• Flaky buttermilk biscuits
• Warm pretzel rolls

Simple Sides

• Fresh green salad with a light vinaigrette
• Roasted Brussels sprouts or broccoli
• Grilled cheese sandwich (for the ultimate comfort food combo!)
• Apple slices with cheddar cheese

Nutritional Information

While this soup is definitely an indulgence, here’s an approximate nutritional breakdown per serving (based on 8 servings):

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely! Cook the bacon and sauté the onions and garlic as directed, then transfer everything to your slow cooker along with the remaining ingredients except the cream and cheese. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Blend if desired, then stir in cream and cheese during the last 30 minutes.

Can I use frozen hash browns instead of fresh potatoes?

Yes! This is a great time-saving hack. Use about 2 pounds of frozen hash browns (the cubed kind works best) and add them directly to the soup without thawing. You may need to adjust the cooking time slightly.

How can I make this soup thicker?

The easiest way is to blend more of the potatoes for a naturally thicker soup. Alternatively, you can increase the flour to 1/3 cup, or make a slurry with 1-2 tablespoons of cornstarch mixed with cold water and stir it into the simmering soup.

Can I make this soup ahead for a dinner party?

Definitely! This soup actually tastes even better the next day when the flavors have had time to meld. Make it a day ahead, refrigerate, and gently reheat before serving. Add the garnishes fresh just before serving.

What can I substitute for heavy cream?

Half-and-half will work, though the soup won’t be quite as rich. For a lighter option, try evaporated milk. For a dairy-free version, full-fat coconut milk works surprisingly well.

Why did my cheese clump instead of melting smoothly?

This usually happens when the soup is too hot when the cheese is added or when pre-shredded cheese (which contains anti-caking agents) is used. Make sure to remove the soup from heat before adding the cheese, and always use freshly grated cheese for the smoothest result.

Can I use an Instant Pot to make this soup?

Yes! Use the Sauté function to cook the bacon and vegetables as directed in the recipe. Add the potatoes, broth, milk, and seasonings, then seal and cook on Manual/High Pressure for 8 minutes. Quick release the pressure, blend if desired, then stir in the cream and cheese using the Sauté function.

Why This Recipe Has Become My Family’s Favorite

I originally discovered this recipe during a particularly cold winter when I was craving something warm and comforting. After numerous tweaks and adjustments over the years, it’s evolved into the recipe I’m sharing with you today.

What makes this potato soup special is the attention to building layers of flavor—starting with rendering the bacon fat, then sautéing the onions and garlic in it to absorb all that delicious flavor. Taking the time to cook out the flour prevents any raw taste, and partially blending the soup creates that perfect creamy-yet-chunky texture that makes each spoonful interesting.

My family requests this soup regularly throughout the fall and winter months, and it’s become our traditional meal on the first snowy day of the season. I hope it brings as much comfort and joy to your table as it has to mine!

Remember, cooking is all about making a recipe your own, so don’t be afraid to adjust seasonings and ingredients to suit your taste. The best recipes evolve over time as you discover what you and your loved ones enjoy most.