Classic Potato Soup
Nothing beats a bowl of Classic Potato Soup on a cold day. Tender potatoes and savory flavors come together in a rich, creamy broth that feels like home in every spoonful.
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A Note from Kim
Creamy, Cozy, and Totally Delicious
I love making this potato soup when the weather turns chilly! It fills the kitchen with the coziest smells and always brings everyone to the table. What I can’t get enough of is how rich and creamy it is, without ever feeling too heavy. Each spoonful melts in your mouth with tender chunks of potato and that perfect savory flavor that keeps you coming back for more.
The secret to that silky, creamy texture is using Yukon Gold potatoes. Their naturally buttery flavor and creamy consistency give the soup body and richness without any extra steps. Just chop them and cook right in the broth so they soften and thicken the soup perfectly as it simmers.
With love (and lots of good eats), 
I make this soup at least twice a month during soup season. It’s so good and makes enough to last for a few days, which is great for lunches through the week. Great tasting recipe!
— Carol
Be sure to check out my complete collection of the best soup recipes, perfect for cozying up all season long! From hearty classics to creamy favorites, there’s something for every chilly day.
Ingredients You’ll Need
- Bacon: Adds smoky, savory flavor and crisp texture, the perfect start (and finish!) to your potato soup.
- Onion: Brings a mild sweetness and depth that makes the broth rich and flavorful.
- Garlic: Adds that irresistible savory aroma and rounds out the flavor.
- Butter: Adds richness and helps build a flavorful base when sautéing the onions and garlic.
- All-purpose flour: Works with the butter to thicken the consistency of the soup into that dreamy, creamy texture.
- Yukon Gold potatoes: The secret to a smooth, velvety soup. They cook up tender and buttery without needing to be boiled first.
- Chicken broth: Infuses the potatoes with flavor as they cook.
- Whole milk & heavy cream: Adds that extra touch of richness that makes this taste restaurant-worthy.
- Seasonings: A blend of dried thyme, oregano, salt and pepper are essential for enhancing the natural flavors of the potatoes and broth.
- Sour cream: Brings a light tang that balances all the cheesy goodness.
- Sharp cheddar cheese: Melts right into the soup for extra creaminess and a bit of sharp, cheesy flavor.
- Chives or green onions: Bring a fresh pop of color and flavor to finish each bowl.
Simple Ways to Switch It Up
- Add veggies: Sauté diced carrots or celery with the onion for extra flavor and color. You could also stir in corn toward the end of cooking.
- Make it loaded: Top with sour cream, shredded cheese, bacon, and chives for a true “loaded baked potato” vibe.
- Swap the cheese: Try sharp white cheddar, Monterey Jack, or even pepper jack for a little kick.
- Go meat-free: Skip the bacon and use vegetable broth for a cozy vegetarian version.
- Add protein: Mix in cooked chicken, ham, or turkey to make it extra hearty.
- Play with spices: Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy twist.
Classic Potato Soup
Ingredients
- 6-8 strips uncooked bacon*, cut into small pieces
- 1 small (1 cup) yellow onion, diced
- 3 teaspoons (3 cloves) minced garlic
- 3 tablespoons butter, unsalted or salted
- ⅓ cup all-purpose flour
- 2 pounds (6 1/2 cups) cubed Yukon gold potatoes
- 4 cups chicken stock or broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt**
- 1 teaspoon ground pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/2 cup sour cream, I use reduced fat/lite
- 2 cups sharp cheddar cheese, plus more for topping
- 1/4 cup fresh chives or green onions, optional for garnish
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Instructions
- Cut the cold 6-8 strips uncooked bacon* into small pieces. I like to use kitchen shears for this. Cook the pieces in a large Dutch oven or soup pot over medium heat until crisp and browned. Use a slotted spoon to remove the bacon and set aside, leaving the rendered fat in the pot.
- Meanwhile, dice the 1 small (1 cup) yellow onion and mince the 3 teaspoons (3 cloves) garlic. Wash the 2 pounds (6 1/2 cups) cubed Yukon gold potatoes and peel if you'd like, I keep the skin on when using Yukon gold potatoes because it is very thin and not noticeable. Cut into ½-inch cubes.
- Add 3 tablespoons butter and diced onion to the pot and cook over medium heat until the onions are soft, about 3–5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Sprinkle ⅓ cup all-purpose flour over the mixture and stir to coat onions.
- Add cubed potatoes, 4 cups chicken stock or broth, 2 cups whole milk, 1/2 cup heavy cream, 1 1/2 teaspoons salt**, 1 teaspoon ground pepper, 3/4 teaspoon dried thyme and 3/4 teaspoon dried oregano. Stir to combine and bring to a boil. Cook at a boil until potatoes are tender, about 10 minutes.
- Reduce heat to a simmer. Remove roughly half the soup (about 5 cups) and blend until smooth, use a blender carefully or an immersion blender. Return the pureed soup to the pot and stir in 1/2 cup sour cream, 2 cups sharp cheddar cheese and about half the bacon (less than half if you cooked 8 strips).
- Simmer for 15 minutes before serving. Top with extra sour cream, bacon bits, cheddar cheese, and fresh chives.
Notes
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How to Make Classic Potato Soup
Step 1: Cook bacon pieces. Use a sharp knife or kitchen shears to cut the cold bacon into small pieces. Cook the pieces in a large Dutch oven or soup pot over medium heat until crisp and browned. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Step 2: Chop the vegetables. Dice the onion and mince the garlic. Wash the potatoes and chop the potatoes into ½-inch cubes. No need to peel Yukon gold potatoes.
Step 3: Sauté onions and garlic. Add butter and diced onion to the pot and cook over medium heat until the onions are soft, about 3–5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Sprinkle flour over the mixture and whisk to coat onions.
Step 4: Add potatoes, broth and seasonings. Add cubed potatoes, chicken stock/broth, milk, heavy cream, salt, pepper, thyme and oregano. Stir to combine and bring to a boil. Cook at a boil until potatoes are fork tender, about 10 minutes.
Step 5: Blend. Reduce heat to a simmer. Remove roughly half the soup (about 5 cups) and blend until smooth, use a blender carefully or an immersion blender.
Step 6: Stir in sour cream, cheese and bacon. Return the pureed soup to the pot and stir in sour cream, cheese and about half the bacon (less than half if you cooked 8 strips).
Step 7: Simmer and serve. Simmer for 15 minutes before using a ladle to serve.
Step 8: Garnish. Top with your favorite garnishes — a sprinkle of shredded cheddar, crispy bacon bits, and fresh chives or green onions.
Kim’s Recipe Tips
- Cut evenly: Dice your potatoes into small, even pieces (no bigger than ¾-inch) so they cook through at the same time. That way, you won’t end up with any undercooked, crunchy bites hiding in your soup.
- Use real milk: Whole milk makes the soup extra creamy, but 2% or 1% will work too. I skip skim milk or plant-based alternatives, since they can make the soup thinner and less rich.
- Blend for creaminess: For creamy potato soup, blend about half the soup using an immersion blender or by carefully pureeing part of it in a blender, then stir it back in. This gives you that rich, creamy base while still leaving some chunks of potato for a hearty bite.
- Mash or blend to your liking: For a chunky soup, mash lightly with a potato masher. For a completely smooth, silky texture, you can blend all of the soup.
Slow Cooker Potato Soup
To make this potato soup slow cooker style, start by sautéing the onions and garlic in butter. Add the cubed potatoes, chicken broth, and seasonings to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
For a creamy texture, puree about half the soup with an immersion blender, then stir in the milk, heavy cream, sour cream, and cheddar cheese. Meanwhile, cook the bacon until crisp and stir it into the soup just before serving. Top with extra cheese and fresh chives, green onions or fresh parsley.
Frequently Asked Questions
Yes! Russet potatoes work too, though they make the soup a bit thicker and starchier. Red potatoes will hold their shape better for a chunkier texture. Keep in mind, you will want to peel russet potatoes, if that’s what you’re using.
The flour combined with the butter (the roux) helps to thicken it, and also when you blend some of the potatoes that will make it thicker.
It won’t be as rich but you can use low-fat milk instead of whole milk and swap the heavy cream with half-and-half. You can also use turkey bacon and lite cheese for a lower calorie version.
I wouldn’t recommend it, because potatoes are so starchy, they absorb extra moisture while thawing, which can make the soup grainy. Dairy-based soups also tend to separate after freezing, losing their creamy texture.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4-5 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through.
- Reheating tip: If the soup has thickened in the fridge, stir in a splash of milk or broth while reheating to restore that creamy goodness.
More Family-Favorite Soup Recipes
If you try this easy potato soup recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
I have made several potato soup recipes but this is by far the best! I didn’t change a thing. It’s creamy and tastes so good. Definitely a keeper especially during the cooler months here in Texas. Thank you for the recipe
Hi Dinah, Thanks so much for your comment! I’m so happy to hear that you loved this!
I have made this two times now, and it has turned out SO good both times! Very creamy, not too heavy, and really filling. It makes a lot, which was great to eat for lunch throughout the week! Thank you for the recipe!
can you supply me with a recipe for this yummy potato soup that would serve 100 people please?
Thanks,
Peggy Lancaster
Hi Peggy, You’ll need to multiply all the ingredients by 12 and that will give you 100 servings.
I make this soup at least twice a month during soup season. It’s so good and makes enough to last for a few days, which is great for lunches through the week. Great tasting recipe!