This Potato Soup Recipe is a comforting classic that’s creamy, warm, and full of simple, hearty flavors. Made with tender potatoes, a bit of onion, and rich broth, it’s the kind of soup that feels like a big, cozy hug in a bowl. The smooth texture with soft chunks of potato makes it lovely to eat on chilly days.
I love making this soup when the weather turns cool because it’s so easy to whip up and always hits the spot. One of my favorite tricks is to add a little sharp cheddar cheese and crispy bacon on top— it makes every spoonful a bit more special. If you like, a sprinkle of chives or green onions adds a fresh pop that brightens it all up.
Potato soup is perfect for lunch or dinner, especially served with warm crusty bread or a simple side salad. I often find myself making extra so I can enjoy leftovers the next day when it tastes even better after sitting overnight. It’s one of those recipes that everyone seems to love, and I think it’s because it’s both simple and satisfying all at once.
Key Ingredients & Substitutions
Potatoes: Russet potatoes give the soup a fluffy texture, while Yukon Golds create a creamier feel. If you want a lighter soup, Yukon Golds are my favorite choice.
Bacon: Bacon adds smoky flavor and crunch. For a vegetarian version, skip bacon and use smoked paprika or add sautéed mushrooms for umami.
Cream vs. Half-and-Half: Heavy cream gives richness and thickness. Half-and-half is lighter but still creamy enough. For dairy-free, coconut milk works well.
Cheddar Cheese: Sharp cheddar melts smoothly and adds tang. You can swap with Monterey Jack, mozzarella, or vegan cheese alternatives if needed.
How Can I Perfectly Thicken Potato Soup Without Clumps?
Making a smooth, thick soup starts with creating a good roux — a mixture of butter and flour cooked together. This helps to thicken without clumping.
- Cook onions and garlic in butter, then sprinkle flour and stir constantly to form a paste.
- Cook roux for 2 minutes to avoid a raw flour taste.
- Slowly add broth while whisking to blend smoothly.
- Simmer with potatoes until soft, then blend some of the soup to thicken while keeping chunks for texture.
- If you don’t have an immersion blender, blend part of the soup in a regular blender carefully and return to pot.
This method makes the soup creamy with no lumps, and a nice balance of smooth and chunky bites. Patience in whisking while adding broth makes all the difference!
Equipment You’ll Need
- Large heavy-bottomed pot – I find it helps prevent sticking and heats evenly, making your soup cook just right.
- Immersion blender – makes blending the soup smooth and easy directly in the pot.
- Sharp knife and cutting board – for peeling and chopping potatoes, onion, and garlic with ease.
- Measuring cups and spoons – keep your ingredients precise for the best flavor and texture.
- Cooking spoon – for stirring and sautéing the vegetables and bacon.
Flavor Variations & Add-Ins
- Use cooked, shredded turkey or ham instead of bacon for a different protein twist.
- Stir in sautéed leeks or carrots along with the onion for added sweetness and depth.
- Top with crumbled blue cheese or a dollop of sour cream for rich, tangy flavor.
- For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce after blending.
Classic Creamy Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 large potatoes (Russet or Yukon Gold), peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled (reserve some for garnish)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- Fresh chives, chopped (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
Time You’ll Need:
This soup takes about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes. It’s quick enough for a cozy weeknight meal but special enough to serve when guests come over.
Step-by-Step Instructions:
1. Cook the Bacon and Prepare Base:
Heat a large pot over medium heat. Cook the bacon slices until crispy, then remove and crumble them. Leave 1-2 tablespoons of the bacon fat in the pot for flavor.
2. Sauté Onion and Garlic:
Add the butter to the pot with bacon fat. When melted, add the chopped onion. Cook this until it’s soft and clear, about 4-5 minutes. Stir in minced garlic and cook for another minute till fragrant.
3. Make the Roux and Add Broth:
Sprinkle the flour over the onion and garlic mixture. Stir constantly to form a roux and cook for 2 minutes to remove any raw flour taste. Gradually whisk in the chicken broth, making sure no lumps form. Add the diced potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
4. Blend and Add Cream & Cheese:
Use an immersion blender to puree the soup until mostly smooth, but still leaving some chunks. If you don’t have one, carefully blend half the soup in a regular blender and return it to the pot. Stir in heavy cream and shredded cheddar cheese and warm through, but don’t let it boil.
5. Season and Serve:
Add salt and black pepper to taste. Serve the soup hot, topped with crumbled bacon, extra cheddar, chopped chives, and a rosemary sprig for a lovely aroma and look. Enjoy with crusty bread or a simple salad!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes if you’re short on time. Just be sure to thaw them completely and drain any excess water before adding to the soup to avoid a watery texture.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and skip the bacon, or use smoked paprika for a smoky flavor. You can also add sautéed mushrooms for extra richness.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to a day in advance and store it covered in the fridge. Reheat gently on the stove, stirring occasionally, and add a splash of cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it slowly on the stove or in the microwave, adding a little broth or cream to loosen it up if needed.
