The Best Potato Soup Recipe: Hearty, Comforting Goodness in a Bowl

Comfort meets culinary magic in this hearty potato soup that will warm your soul from the first spoonful.

Creamy textures and rich flavors dance together, creating a symphony of deliciousness.

Potatoes become the star ingredient, turning a simple dish into something extraordinary.

Subtle herbs and smooth cream blend seamlessly, promising a memorable meal.

Each ingredient contributes its unique character to this classic comfort food.

Curious cooks and hungry hearts will find pure satisfaction in every single bite.

You cannot resist the temptation of this incredibly delightful soup waiting to be savored.

The Best Potato Soup: Creamy and Comforting

• Savor Hearty Comfort: Dive into a soul-warming soup packed with rich, creamy goodness that hugs you like a cozy blanket on a chilly day.
• Whip Up Quickly: This recipe comes together in just a few simple steps, making it perfect for busy home cooks who want maximum flavor with minimal effort.
• Crowd-Pleasing Delight: Packed with crispy bacon, tender potatoes, and melted cheese, this soup appeals to both kids and adults, guaranteeing clean plates and happy faces around the dinner table.
• Customize with Ease: Swap ingredients or add toppings to make this recipe your own, turning it into a versatile dish that adapts to your personal taste and pantry supplies.

Ingredients for The Best Potato Soup

• Bacon: Adds a smoky, rich flavor and crispy texture to the soup.
• Chicken Broth: Provides a savory liquid base for the soup.

• Potatoes: Creates the hearty foundation and creamy texture of the soup.
• Onions: Offers a sweet and aromatic base flavor.
• Garlic: Enhances the overall depth of flavor in the soup.

• Butter, Flour: Work together to create a smooth, thickening roux for the soup.
• Heavy Cream, Milk: Add richness and create a luxurious, creamy consistency.
• Cheddar Cheese: Provides a sharp, tangy flavor and helps thicken the soup.

• Salt, Pepper: Enhance and balance the overall taste of the soup.

• Chives: Adds a fresh, mild onion-like flavor and a pop of color.

Step-by-Step The Best Potato Soup

Step 1: Sizzle the Bacon

Cook chopped bacon in a large pot over medium heat until it turns golden and crispy.

Use a slotted spoon to transfer the bacon to a separate plate, keeping about a tablespoon of bacon drippings in the pot.

Step 2: Saute Aromatic Base

• Diced onions
• Minced garlic

Cook until the vegetables become soft and fragrant.

Step 3: Create a Flavor Foundation

Sprinkle flour into the pot and stir continuously.

This creates a roux that will help thicken the soup.

Cook for 1-2 minutes to remove the raw flour taste.

Step 4: Build the Soup Liquid

Slowly pour in chicken broth, whisking constantly to prevent lumps.

Add diced potatoes and bring the mixture to a gentle simmer.

Step 5: Simmer and Soften

Let the soup cook for 15-20 minutes.

The potatoes should become tender and easily pierced with a fork.

Step 6: Add Creamy Richness

• Heavy cream
• Milk
• Shredded cheddar cheese

Continue stirring until the cheese melts completely and the soup becomes smooth and velvety.

Step 7: Season and Finish

Sprinkle in salt and pepper to enhance the flavors.

Taste and adjust seasoning as needed.

Step 8: Serve and Garnish

Ladle the hot soup into bowls.

Top with additional shredded cheddar, crumbled bacon bits, and chopped chives for extra flavor and visual appeal.

Tips for The Best Potato Soup

• Save extra crispy bacon bits as a crunchy topping or mix them back into the soup for added texture and smoky flavor.
• Choose starchy potatoes like Russet or Yukon Gold for a creamy, thick soup consistency that melts in your mouth.
• Grate cheese freshly for better melting and richer flavor compared to pre-shredded varieties with anti-caking agents.
• Swap heavy cream with half-and-half or whole milk for a lighter version, or use dairy-free alternatives like coconut milk for vegan adaptation.
• Avoid boiling the soup after adding cream to prevent separation and maintain a smooth, silky texture.

Variations to Try on The Best Potato Soup

• Vegetarian Potato Soup: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth. Add sautéed mushrooms for umami flavor and depth.
• Gluten-Free Version: Swap wheat flour for cornstarch or gluten-free flour blend when making the roux. Ensure all ingredients are certified gluten-free.
• Dairy-Free Alternative: Use coconut milk or almond milk instead of heavy cream. Replace cheddar cheese with nutritional yeast or dairy-free cheese alternatives for creamy texture.
• Low-Carb Option: Substitute potatoes with cauliflower florets. Reduce overall carbohydrate content while maintaining similar creamy consistency and rich flavor profile.

Serving Suggestions for The Best Potato Soup

• Cozy Family Dinner Companion: Pair this hearty potato soup with warm, crusty bread for soaking up every delicious spoonful, creating a comforting meal perfect for chilly evenings.
• Gourmet Topping Bar: Set out small bowls of crispy bacon bits, shredded cheese, chopped chives, and sour cream, letting everyone customize their soup with personal favorite toppings.
• Protein Power-Up: Serve alongside a simple green salad with grilled chicken or add shredded rotisserie chicken directly into the soup for a more substantial, protein-rich meal that satisfies bigger appetites.
• Wine and Dine Pairing: Complement the rich, creamy soup with a crisp white wine like Sauvignon Blanc or a light Chardonnay, which cuts through the soup's richness and enhances the overall dining experience.

Storage Tips for The Best Potato Soup

• Store leftover potato soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2 months. Avoid freezing soups with dairy for best texture.
• Pour soup into microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add splash of milk to restore creamy consistency.
• Warm soup in a pot over medium-low heat. Stir frequently to prevent scorching. Add extra broth or milk if soup becomes too thick during reheating.

FAQs

• Is this potato soup rich in flavor?

Yes, the combination of bacon fat, butter, garlic, onions, and cheddar cheese creates a deeply savory and rich taste profile that makes this soup incredibly delicious.

• Can I make this soup vegetarian?

Absolutely! Simply omit the bacon and replace bacon fat with olive oil or butter. Use vegetable broth instead of chicken broth to maintain a similar flavor depth.

• How do I prevent the soup from becoming lumpy?

Whisk the flour into the butter and onion mixture slowly and consistently, and gradually add chicken broth while continuously stirring to ensure a smooth, lump-free texture.

• What potatoes work best for this recipe?

Russet or Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well during cooking, creating the perfect consistency for potato soup.

The Best Potato Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

• Total Time: 40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy potato soup emerges as a comforting classic from Midwestern kitchens, blending russet potatoes with rich dairy. Hearty and satisfying, this soup welcomes you to savor each spoonful of homestyle warmth.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large russet potatoes
• 6 – 8 slices bacon
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded cheddar cheese

Aromatics and Seasonings:

• 1 medium onion
• 3 cloves garlic
• Salt and pepper

Thickening and Enriching Agents:

• 1/4 cup flour
• 3 tablespoons butter

Garnish (Optional):

• Chives or green onions

Cook Mode Prevent your screen from going dark

---

Instructions

1. Render bacon in a large pot over medium heat until golden and crisp, about 5-6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon of rendered fat in the pot.
2. Melt butter in the same pot and sauté diced onions and minced garlic until translucent and fragrant, approximately 3-4 minutes.
3. Sprinkle flour over the onion mixture, stirring continuously to create a smooth roux. Cook for 2 minutes to eliminate raw flour taste.
4. Slowly pour chicken broth into the pot, whisking constantly to prevent lumps. Add diced potatoes and increase heat to bring mixture to a gentle simmer.
5. Reduce heat and let potatoes cook for 15-18 minutes until tender when pierced with a fork, stirring occasionally to prevent sticking.
6. Lower heat and incorporate heavy cream, milk, and shredded cheddar cheese. Stir until cheese melts completely and soup reaches a silky consistency.
7. Season with salt and freshly ground black pepper, adjusting to personal preference.
8. Ladle soup into serving bowls and garnish with reserved crispy bacon bits, additional shredded cheese, and finely chopped chives for extra flavor and visual appeal.

Notes

• Use thick-cut bacon for extra crunch and robust flavor, ensuring it’s cooked until perfectly crispy but not burnt.
• Opt for starchy potatoes like Russet or Yukon Gold, which create a creamier and more luxurious soup texture.
• Keep stirring the roux constantly to prevent burning and achieve a smooth, lump-free base for the soup.
• Experiment with different cheese variations like sharp white cheddar or smoked gouda for unique flavor profiles.
• For a lighter version, substitute half-and-half or whole milk instead of heavy cream and reduce cheese quantity.
• Add diced carrots or celery during onion sautéing for extra vegetable nutrition and depth of flavor.
• Vegetarian option: Replace bacon with smoked paprika and use vegetable broth to maintain rich taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 370 kcal
• Sugar: 3 g
• Sodium: 650 mg
• Fat: 25 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 75 mg