This creamy potato soup recipe is a cozy meal that’s easy to make!
Filling, flavorful, and easy to make, creamy potato soup uses ingredients you likely have on hand to make a quick and creamy soup.
Cozy and Creamy Potato Soup!
- Budget-friendly and hearty, this soup is a great meal for lunch or dinner.
- Simple and ready in minutes with potatoes and other ingredients I always have on hand (like onion, flour, milk, and broth).
- Potato soup is a great way to use up leftover meat and veggies.
- Make it in advance and serve it all week!
- This is the perfect potluck soup, keep it warm in a crockpot or slow cooker.
Ingredients for Potato Soup
Potatoes – Any spuds will do, but Yukon gold or red potatoes have a creamier texture and make the best soup. Leave some of the skin on for a rustic look and a bit of extra fiber!
Russet potatoes can be used but they tend to be a bit more grainy in texture and will slightly change the buttery consistency of the soup. Be sure to peel russets as the skin is tough.
Bacon – Fry it fresh in this recipe instead of using packaged bacon bits. Bacon grease will add a great smoky flavor to the onions!
Dairy – Skip the heavy cream, potatoes add great texture to this soup so just a little milk and chicken broth is all that’s needed. Sour cream adds a bit of tangy flavor (Greek yogurt can be substituted).
Add-Ins – Stir these in or let everyone add their own. Try cooked shredded chicken, cheddar cheese, a Mexican cheese blend, chives or green onions, diced ham, cooked ground Italian sausage, or a bag of mixed vegetables.
How to Make Creamy Potato Soup
- Cook bacon: Crisp the bacon in a dutch oven or large saucepan. Set aside.
- Cook onions: Cook the onions in the bacon fat per the recipe below.
- Simmer Potatoes: Add the liquid whisking until smooth. Stir in potatoes and simmer until fork tender.
- Mash or Blend: Mash potatoes in the pot until the soup is creamy (or leave some chunks intact). You can blend it with an immersion blender if you’d like a smoother soup.
- Season: Stir in cheese, sour cream, chives, & bacon pieces.
Pro Tips for Potato Soup
- Red potatoes or Yukon gold will give the best texture to this soup.
- To thicken the soup further, make a slurry by combining a 1:1 ratio of cold water and cornstarch in a bowl. Mix well and slowly add to the pot of simmering soup while whisking to reach the desired consistency.
- Soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze it before adding the extra sour cream. Reheat slowly over medium-low heat so as to not curdle the milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
More Cozy Soups We Love
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Creamy Potato Soup
This creamy and cozy potato soup is comfort food in a bowl!
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Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
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Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
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Sprinkle in the flour and whisk to combine. The mixture will be thick.
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Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
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Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.
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When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
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Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
Yukon gold potatoes are another great choice in this recipe. Russet potatoes have a more grainy texture and will change the consistency of the soup slightly.
You can mash the potatoes or slightly blend some of it with an immersion blender to get a creamy texture.
Store potato soup in a covered container in the fridge for up to 3-4 days. Reheat on the stovetop or in the microwave.
Calories: 484.87 | Carbohydrates: 55.69g | Protein: 20.02g | Fat: 20.88g | Saturated Fat: 12.03g | Cholesterol: 60.41mg | Sodium: 464.61mg | Potassium: 1419.29mg | Fiber: 4.36g | Sugar: 12.64g | Vitamin A: 784.52IU | Vitamin C: 23.41mg | Calcium: 408.04mg | Iron: 2.56mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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