Creamy Potato Soup Recipe

If you’re searching for the ultimate comfort food, look no further—this Creamy Potato Soup is the answer to chilly evenings, busy weeknights, or anytime you’re in the mood for something cozy and hearty. Generous chunks of potatoes, crispy bacon, and a luscious creamy broth all come together in a one-pot wonder that’s as easy to make as it is delicious. Whether you’re feeding a crowd or tucking into a solo bowl, one spoonful of this soup is guaranteed to wrap you in warmth and leave you wanting more!

Ingredients You’ll Need

Each ingredient in this soup is simple, but don’t be fooled—every element does heavy lifting when it comes to flavor and texture. This comfort classic proves that straightforward staples can create something truly special.

  • Bacon: Adds irresistible smoky flavor and crispy texture that balances the creaminess perfectly.
  • Yellow Onion: Provides a subtle sweetness and foundation for the soup’s rich flavor.
  • Garlic: Brings a punch of aromatic depth that elevates every bite.
  • Flour: Helps thicken the soup to that silky, creamy consistency we love—use gluten-free flour if desired.
  • Chicken Broth: Forms the base for the soup and infuses all the ingredients with savory goodness.
  • Diced Potatoes (Yukon gold or russet): The star of the show—choose Yukon gold for a buttery finish, or russet for a rustic feel.
  • Whole Milk: Adds creaminess without being too heavy and enhances the soup’s comforting nature.
  • Heavy Cream: Gives the liquid gold richness and that ultra-smooth mouthfeel.
  • Salt: Essential for bringing all the flavors together and seasoning the soup properly.
  • Black Pepper: Offers a subtle kick that cuts through the richness.
  • Sour Cream: Delivers a tangy balance and even more creaminess—don’t skip it!
  • Optional Toppings (cheddar cheese, green onions, extra bacon bits): Make every serving a customizable masterpiece with these delicious finishing touches.

How to Make Creamy Potato Soup

Step 1: Crisp Up the Bacon

Start by sizzling the bacon in a large pot over medium heat. Let it cook until each piece is perfectly crisp and golden, stirring occasionally to prevent sticking. Once the bacon is done, scoop it out onto a plate lined with paper towels, then pour off excess grease, leaving just enough (about 1–2 tablespoons) behind to flavor the base of your soup.

Step 2: Sauté Onion and Garlic

Next, toss the chopped onion into the pot with the reserved bacon grease. Sauté until soft and translucent, about five minutes—your kitchen will already start smelling amazing! Stir in the minced garlic and let it cook for just a minute to avoid burning, infusing the base with lots of savory aroma.

Step 3: Build the Roux

Sprinkle flour over the sautéed onions and garlic, stirring well to coat. This quick step helps to thicken the soup later on, creating the trademark creamy body. Be sure to let the flour cook for a minute or two so there’s no raw taste in your final bowl.

Step 4: Add Broth and Potatoes

Slowly whisk in the chicken broth, scraping up any golden bits from the bottom of the pot—these add a ton of flavor. Add in the diced potatoes along with the salt and black pepper. Bring your soup to a gentle boil, then reduce the heat to a simmer. Let everything bubble away for 15–20 minutes, or until the potatoes are fork-tender and irresistible.

Step 5: Mash for Texture

Once the potatoes are cooked, take a potato masher or immersion blender and lightly mash some (but not all) of the potatoes. This step gives Creamy Potato Soup its signature texture: thick and creamy, yet with plenty of delicious potato chunks for heartiness.

Step 6: Enrich & Finish

Lower the heat and stir in the milk, heavy cream, and sour cream. Let the soup warm through gently—no boiling needed from this point. This final flourish transforms your pot into something extra luscious and velvety. Taste and add more salt or pepper if needed.

Step 7: Serve & Garnish

Ladle the hot Creamy Potato Soup into bowls and top with the reserved crispy bacon. Don’t hold back if you want to sprinkle on shredded cheddar and chopped green onions—these extras take each bowl over the top. Enjoy every piping hot spoonful with your favorite company, or savor it solo for the ultimate comfort moment.

How to Serve Creamy Potato Soup

Creamy Potato Soup Recipe - Recipe Image

Garnishes

The right garnish can turn your Creamy Potato Soup into something truly deluxe. Try sharp shredded cheddar for melt-in-your-mouth richness, plenty of fresh green onions for color and bite, and a few extra bacon bits for a smoky crunch. A little sour cream dollop is the perfect tangy finishing touch.

Side Dishes

While this soup is plenty hearty all on its own, it pairs beautifully with a crusty slice of sourdough, simple green salad, or a fluffy biscuit. For something a little extra, try serving it with roasted veggies or a savory ham sandwich. There’s no wrong way to round out this comforting meal!

Creative Ways to Present

For a show-stopping dinner, serve the Creamy Potato Soup in bread bowls or mini cocotte dishes. It also looks gorgeous in rustic mugs for casual gatherings, or you can set up a toppings bar and let everyone customize their bowl to their liking—perfect for parties or family dinners.

Make Ahead and Storage

Storing Leftovers

Creamy Potato Soup keeps well in the fridge for up to three days. Transfer any leftovers to an airtight container once cooled. The flavors get even cozier as they mingle, so leftovers are truly something to look forward to!

Freezing

Want to stash some soup for later? This recipe can absolutely be frozen, though the consistency may be slightly less creamy after thawing. Let the soup cool, transfer to freezer-safe containers (leave a little space for expansion), and freeze for up to two months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Creamy Potato Soup gently on the stove over low heat, stirring occasionally. If it’s a bit too thick, just add a splash of broth or milk to loosen it up. The microwave works in a pinch—just heat slowly and stir every minute or so for an even, silky texture.

FAQs

Can I make Creamy Potato Soup vegetarian?

Absolutely! Just skip the bacon and start by sautéing the onions in butter or olive oil, then use vegetable broth instead of chicken broth. You’ll still get a rich, creamy result with all the comfort you crave.

What kind of potatoes work best for Creamy Potato Soup?

Both Yukon gold and russet potatoes are excellent choices. Yukon golds make the soup extra buttery and smooth, while russets give a classic, fluffy texture. If you love a rustic feel, leave a bit of the skin on the potatoes.

Can I use half-and-half instead of the milk and cream?

Yes! If you have half-and-half on hand, swap it in for both the milk and heavy cream in equal measure. You’ll still end up with a beautifully rich and creamy soup.

How do I make Creamy Potato Soup gluten-free?

Simply use a gluten-free flour blend in place of regular flour for the roux, and double-check that your chicken broth is gluten-free. Every other ingredient is naturally gluten-free, so it’s easy to make this soup safe for everyone.

Is it possible to add extra protein?

Definitely! Stir in some diced cooked ham or chicken along with the milk and cream for a heartier meal. Both are delicious additions and make the soup even more filling.

Final Thoughts

If you love soul-warming dishes that effortlessly bring people together, this Creamy Potato Soup is a must-try. It’s simple to make, wonderfully customizable, and sure to become a favorite in your home. Grab your favorite bowl and get ready for the coziest comfort food around!

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Creamy Potato Soup Recipe

Creamy Potato Soup Recipe

4.9 from 16 reviews
  • Author: saadia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This creamy potato soup is warm, cozy, and perfect for a chilly night. It’s rich and hearty, loaded with chunks of tender potatoes, crispy bacon, and a flavorful creamy broth. Super easy to make and even better as leftovers!


Ingredients

Bacon:

  • 6 slices bacon, cut into small pieces

Onion Mixture:

  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flour

Soup Base:

  • 4 cups chicken broth
  • 5 cups diced potatoes (Yukon gold or russet)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sour cream

Optional Toppings:

  • shredded cheddar cheese
  • chopped green onions
  • extra bacon bits


Instructions

  1. Cook Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon grease in the pot.
  2. Sauté Onion: Add chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.
  3. Add Flour: Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes to remove the raw flour taste.
  4. Add Broth: Slowly whisk in the chicken broth, scraping up any bits from the bottom of the pot.
  5. Cook Potatoes: Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
  6. Mash Potatoes: Use a potato masher or immersion blender to lightly mash some of the potatoes, leaving some chunks for texture.
  7. Add Dairy: Stir in the milk, cream, and sour cream. Let the soup warm through but don’t boil.
  8. Adjust Seasoning: Taste and adjust seasoning if needed.
  9. Serve: Serve hot, topped with reserved bacon, shredded cheese, and green onions if desired.

Notes

  • You can use half-and-half instead of milk and cream.
  • Add cooked chicken or ham for extra protein.
  • Leftovers keep well in the fridge for up to 3 days.