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This old fashioned, comforting potato soup is seriously hearty. Loaded up with bits of crisp salty bacon, rich cream, and sharp cheese. One bowl of this gloriously filling soup will warm you up on the coldest of days!
The Only Potato Soup You’ll Ever Need
Potato soup is one of those timeless, comforting dishes that just works—especially when you’re juggling busy weeknights but still want something homemade that hits all the right notes. This version? It’s got all the classic ingredients you know and love, just kicked up a notch.
What I love most is how flexible it is—you can make it as creamy as you like! Whether you want a thicker, heartier bowl with a splash of heavy cream or prefer something a little lighter, the consistency is totally in your hands. Plus, you control how much to blend, so you get to decide if you want a smooth, silky texture or something with more of that chunky potato goodness.
And let’s be honest—this is one of those recipes that’s a guaranteed family favorite. It’s basically a baked potato in a bowl, loaded with all the toppings (yes, all the toppings). How could anyone resist?
Ingredients You Need
Image shows ingredients needed to make this recipe including: potatoes, onion, garlic, bacon, flour, sour cream, cream, cheese, milk, salt, pepper.
- Milk & Cream: you can use any milk of your preference, I would recommend using a 2% since we are adding cream. You can of course use whole milk and not use the cream. Or use any combination.
- Onion: this can always be swapped out for leeks for a sweet, earthy flavoring to the soup.
- Flour: we are using this in combination with the sour cream and the potatoes themselves to make the broth thicker.
- Potatoes: Yukon Gold Potatoes are the best option due to their low starch, they hold their shape well when boiled, plus they have a buttery texture and a superior performance in soup overall.
- Cheese: for more flavoring use an Extra Sharp Cheddar, for a more mild flavoring use a Sharp Cheddar.
Find the complete recipe card below with measurements and full instructions.
Let’s Make Some Extra Creamy Potato Soup
- Cook the bacon, dice and sauté the bacon in a large dutch oven until it reaches your desired level of crispiness. Then remove the bacon and set aside. Keep at least 2 tablespoons of the grease for using to sauté the onion. Add the onion in and cook until softened. Then add the garlic and cook an additional 30 seconds.
- Add the flour, stir this together with the onion/garlic until a thick paste forms, this creates a roux and helps thicken our soup.
- Pour in broth and milks. Add seasonings. The seasonings can always be adjusted at the end to taste. Add the potatoes in and let this simmer until the potatoes are softened and easily mashed with a fork.
- Blend, to desired consistency. Then add in the sour cream and cheese, stir into the soup until combined. Stir the bacon back into the soup while leaving some set aside as an extra topping.
Expert Tips
- Dice the potatoes small for quicker cooking and faster dinner prep.
- Chunky vs. Creamy: Blend the soup to your desired consistency using an immersion blender or regular blender (before adding the bacon back). Be cautious when blending hot liquids.
- Lighten it up: Swap bacon for turkey bacon, add cauliflower, and replace cream with milk or sour cream with Greek yogurt. Check out my Secretly Healthy Potato Soup for more ideas!
- Season to taste: Adjust salt & pepper, or mix in your favorite seasoning (taco, Cajun, Italian) or a pinch of chili powder for heat.
- Sneak in more veggies: Peas and carrots work great for extra nutrition!
Favorite Topping Ideas
We love to treat this potato soup just like our baked potatoes and use all the toppings! Some of our favorites include:
- Bacon – Crispy and crumbled for a savory, smoky bite.
- Cheddar Cheese – Sharp or mild.
- Sour Cream – Adds a tangy creaminess.
- Green Onions or Chives – For a fresh, zesty finish.
- Croutons or Crackers – For crunch.
- Parsley – Fresh herbs to brighten up the flavors
- Cayenne or Chili Powder – For a spicy kick.
- Paprika – Adds both color and a hint of warmth.
- Blue Cheese – A bolder option for cheese lovers.
- Crumbled Sausage – For extra meaty goodness.
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Creamy Potato Soup
Ingredients
- 6 slices bacon chopped
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all purpose flour
- 4 cups chicken broth unsalted
- 1½ cup milk
- ½ cup cream
- 3 lbs potatoes peeled and diced
- 1½ tsp salt
- ¼ tsp ground black pepper
- ⅓ cup sour cream
- 1 cup sharp cheddar cheese shredded
Optional Toppings:
- green onion diced
- bacon cooked and diced
- cheese shredded
- sour cream
Instructions
- Cook Bacon: Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
- Saute Onion: Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds or until fragrant.
- Add Flour: Stir in the flour and allow this to cook for about 2-3. This cooks the flour.
- Create Broth: Pour in the chicken stock, milk and cream. Add in the diced potatoes, salt and pepper. Stir to combine.
- Simmer: Bring the pot to a simmer and cook stirring occasionally until the potatoes are softened and easily mashed.
- Blend: Turn heat off and using an immersion blender, blend the soup until some of the potatoes are blended, be careful not to overblend, leave chunks of potato in the soup. IF you don't have an immersion blender then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return soup to the pot after blending.
- Add Final Ingredients: With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine.
- Serve warm with any additional toppings of your choice.
Video
Equipment
Notes
- Milk & Cream: you can use any milk of your preference, I would recommend using a 2% since we are adding cream. You can of course use whole milk and not use the cream. Or use any combination.
- Onion: this can always be swapped out for leeks for a sweet, earthy flavoring to the soup.
- Flour: we are using this in combination with the sour cream and the potatoes themselves to make the broth thicker.
- Potatoes: Gold Potatoes are the best option due to their low starch, they hold their shape well when boiled. Dice them fairly small for quicker cook time.
- Cheese: for more flavoring use an Extra Sharp Cheddar, for a more mild flavoring use a Sharp Cheddar.
- Thickness: to create a thick, creamy soup blend more of the potato. If your soup becomes too thick, heat up extra chicken broth and pour into the soup until desired consistency is achieved.
- Leftovers can be stored sealed in the refrigerator for 3-4 days. Reheat on stovetop, while stirring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Soup Recipes
Potato Soup FAQ’s
Use a low starch or waxy potato. They have thin skins and are high in moisture, low in starch. They hold up well and keep their shape when boiled. Yukon Gold potatoes are my favorite choice for this particular recipe.
Yes! This soup is made to be ultra creamy, you can leave out the flour if desired, the soup will still be creamy, just blend the soup to get your desired consistency.
Be careful not to overblend, this is going to be the main cause of making a soup that is too thick. To thin it out, gradually add more liquid (heated broth) until the soup reaches your desired consistency.
Recipe first published October 17, 2018. Updated August 20, 2021 with new images and information, recipe remains unchanged.
Photography done by the talented @KJandCompany.co
This is the second time using this recipe and it has turned out great . Making it tonight and adding some rotisserie chicken just for the extra filling effect . Hubby and picky toddler approved ??
My new favorite potato soup. So delicious and creamy!
I just used a regular hand held manual old fashioned potato masher when my soup was done to cream it up. As I did that I added a bit if cornstarch.
Hi, how can I omit the bacon?
I used olive oil as my cooking fat and followed the rest of the recipe 🙂 turned out great! I’m sure you could use butter as well
I’m allergic to onions so I normally substitute onion powder or just leave it out completely.
A meal all three of my kids actually ate! This recipe was great. The soup was really creamy. I used whole milk. Also instead of using a mixer I used a manual potato smasher. This left small piece of potato in the soup. Highly recommend this recipe!
Any one try a hand mixer / would this work with a hand mixer?? Don’t have anything else on hand! lol
What equals one serving? 1/2 cup, or 1 cup or ….?
Hi. The ingredients list calls for chick broth, however the instructions state to add the chicken stock. Do you recommend broth or stock for the recipe? Thank you.
Oh no! Sorry for the confusion! You really could use whichever you have on hand. I typically use chicken broth because that’s what I keep on hand. Chicken stock usually has more flavor to it if that’s what you would rather use though. They’re interchangeable in this recipe.
I chose this recipe for the “creamy” factor. It’s October in a Michigan and potato soup season!
My modifications were, I used hwc totally, rather than milk. I also didn’t add back the bacon because my son is crazy and doesn’t like bacon (he doesn’t like chocolate either, must have been switched at birth). I added corn, because corn. I also made the recipe and a half and just eyeballed they additional quantities. It worked out, because this soup is the most delicious ever!! It’s going in the repeat file. Thank you 🙂
Does this freeze well? Made the recipe tonight, big hit with the family ?
Yes! It can be frozen. Store for 4-5 months. When ready to use, set in the refrigerator overnight to thaw and then reheat on the stovetop.