There is something almost magical about a bowl of potato soup simmering away on the stovetop. For me, it brings back cozy memories of crisp fall evenings when my mom would make a big pot after raking leaves all afternoon.
The scent of onions softening in butter, the sound of a gentle simmer, and that unmistakable creamy aroma would drift through the house and wrap us in comfort before the first spoonful even touched our lips.
Potato soup has always been the kind of meal that feels like a hug in a bowl. It is the dish I turn to when someone in my family is under the weather, when the first snowflakes of winter fall, or when I just want something that feels both hearty and soothing.
It is simple enough for a weeknight dinner, yet special enough to serve at a holiday table alongside crusty bread and a crisp salad.
This recipe is my tried-and-true version, perfected over the years with just the right balance of creaminess and flavor. It uses humble ingredients you likely already have in your kitchen and turns them into a rich, velvety soup that will have your family asking for seconds.
Whether you make it for Sunday supper, a potluck, or just a rainy Tuesday night, this is the kind of potato soup that warms the soul and brings everyone back to the table.
Potato Soup Recipe
Ingredients
Method
- Cook the bacon (if using). In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of the bacon drippings in the pot for flavor.
- Sauté the vegetables. Add the butter to the pot along with the onion and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. The mixture will look thick and pasty.
- Add the broth and potatoes. Slowly whisk in the chicken broth, scraping up any brown bits from the bottom of the pot. Add the diced potatoes, salt, pepper, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Blend (optional). For a creamier texture, use an immersion blender to puree part of the soup directly in the pot, leaving some potato chunks for texture. You can also transfer half the soup to a blender, then return it to the pot.
- Add the dairy and cheese. Stir in the milk, cream, and cheddar cheese until melted and smooth. Taste and adjust seasonings as needed.
- Serve. Ladle into bowls and garnish with crispy bacon, more cheese, and chopped chives or green onions.
About the Recipe
This potato soup stands out because it is both indulgent and approachable. The base is made with sautéed onions, celery, and garlic for depth, then filled with tender chunks of russet potatoes that melt into a creamy texture as they cook.
A splash of cream makes it rich, while a touch of chicken broth keeps it from being too heavy. The best part? You can customize it easily with toppings like crispy bacon, shredded cheese, or even a sprinkle of chives.
The recipe makes about 6 hearty servings, which is perfect for a family dinner or for meal prepping lunches throughout the week. It is foolproof and flexible, you can make it with or without dairy, keep it chunky or blend it smooth, and adjust the seasonings to your family’s taste.
It is the kind of recipe that adapts beautifully, whether you are serving it with a holiday spread or dishing it up on a weeknight with grilled cheese sandwiches.
Ingredients
- 6 slices bacon, chopped (optional but recommended)
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 4 cups peeled and diced russet potatoes (about 4 large potatoes)
- 1 cup whole milk
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1 cup shredded sharp cheddar cheese (plus more for garnish)
- Chopped green onions or chives, for garnish
Optional Mix-ins and Substitutions:
- Substitute sweet potatoes for a portion of the russets for a sweeter twist.
- Add a handful of shredded carrots for extra color and nutrients.
- Use turkey bacon or omit bacon for a lighter, vegetarian-friendly soup.
Instructions
- Cook the bacon (if using). In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of the bacon drippings in the pot for flavor.
- Sauté the vegetables. Add the butter to the pot along with the onion and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. The mixture will look thick and pasty.
- Add the broth and potatoes. Slowly whisk in the chicken broth, scraping up any brown bits from the bottom of the pot. Add the diced potatoes, salt, pepper, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Blend (optional). For a creamier texture, use an immersion blender to puree part of the soup directly in the pot, leaving some potato chunks for texture. You can also transfer half the soup to a blender, then return it to the pot.
- Add the dairy and cheese. Stir in the milk, cream, and cheddar cheese until melted and smooth. Taste and adjust seasonings as needed.
- Serve. Ladle into bowls and garnish with crispy bacon, more cheese, and chopped chives or green onions.
Tips for Success
The key to perfect potato soup is choosing the right potatoes. Russet potatoes are my favorite because they break down into a creamy texture that thickens the soup naturally. Yukon Golds also work well if you prefer a slightly buttery flavor and creamier consistency.
Another important tip is to avoid over-blending. You want some small chunks of potato left for texture, so blend only part of the soup. If you puree the whole thing, you risk ending up with a gluey consistency. A quick immersion blender pulse is usually enough.
Finally, do not skip seasoning as you go. Salt enhances the natural flavor of the potatoes, while pepper and paprika add warmth. Taste the soup before serving and adjust until it has that comforting, savory balance you love.
What Goes Well With It
Potato soup pairs beautifully with warm, crusty bread. A slice of sourdough or a buttery dinner roll is perfect for dunking into the creamy broth. If you want to keep it extra cozy, serve it alongside grilled cheese sandwiches for the ultimate comfort food dinner.
For a lighter pairing, a crisp green salad with a tangy vinaigrette balances the richness of the soup. It also makes a great starter or side at holiday meals, imagine it served before a Thanksgiving turkey or Christmas ham.
And when it comes to toppings, the sky’s the limit. Beyond the classic bacon and cheese, try sour cream, croutons, or even a drizzle of hot sauce for a kick. Each bowl can become a personalized masterpiece.
Nutrition & Health Benefits
While potato soup feels indulgent, it has plenty of nutritional perks. Potatoes are a great source of potassium, vitamin C, and fiber. They also provide complex carbohydrates that help keep you satisfied.
Adding celery, onions, and garlic not only builds flavor but also boosts the vitamin and antioxidant content of the soup. These aromatics add subtle health benefits that make the dish both comforting and nourishing.
You can lighten the recipe by using half-and-half instead of heavy cream or by swapping in Greek yogurt for some of the dairy. Even with a few tweaks, the soup still tastes rich and delicious while offering a balanced, satisfying meal.
How to Store & Reheat
Potato soup stores well, making it a perfect make-ahead meal. At room temperature, it should not sit out longer than 2 hours. In the refrigerator, keep it in an airtight container for up to 4 days.
For longer storage, potato soup freezes beautifully. Ladle it into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. For convenience, portion it into individual servings so you can reheat just what you need.
When reheating, warm gently over medium heat on the stove, stirring often. If the soup has thickened in the fridge or freezer, add a splash of broth or milk to loosen it. The microwave works too, but stir halfway through for even heating. A quick sprinkle of fresh cheese or herbs on top will revive the flavors.
Closing Personal Touch
Potato soup has a way of bringing people together around the table. In my home, it has become the dish my kids request after a chilly soccer game or when they want “something cozy.” They love loading their bowls with bacon and cheese, while I sneak in extra chives for freshness.
It is also one of those recipes I love sharing with neighbors or friends who need a little comfort. A warm container of this soup delivered with a loaf of bread feels like the ultimate act of kindness, a reminder that food really is one of the purest forms of love.
Whenever I make this soup, I am reminded of my mom ladling steaming bowls for us after we came in from the cold. Now, I do the same for my family, carrying on a tradition of warmth, care, and togetherness. I hope this best potato soup recipe becomes part of your own family’s story too.
