Mom's Best Recipes
Recipe

Creamy Potato Soup (Easy and Comforting)

A cozy, creamy potato soup made with simple pantry staples, one pot, and zero fuss. Velvety texture, tender potatoes, and just enough smoky bacon and cheddar to make it feel like a hug in a bowl.

Author By Matt Campbell
4.8
A steaming bowl of creamy potato soup topped with crispy bacon, shredded cheddar, and sliced green onions on a wooden table
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Potato soup is one of those recipes that shows up exactly when you need it. Cold night, long day, kids asking what is for dinner the second you walk in, and suddenly you are craving something warm that tastes like you actually tried. This creamy potato soup is my go-to because it is easy, forgiving, and wildly comforting.

We keep it simple: potatoes, aromatics, broth, a little dairy, and a quick blend at the end to get that silky, spoon-coating texture. You can go full cozy with bacon and cheddar, or keep it lighter and still get a bowl that makes you pause mid-bite and think, okay wow.

A pot of potato soup simmering on a stovetop with a wooden spoon stirring

Why It Works

  • Big comfort, low drama: one pot, basic ingredients, and no fancy techniques required.
  • Perfect texture control: blend just part of the soup for creamy body while keeping tender potato bites.
  • Flavor that builds fast: sautéed onion and garlic plus a touch of smoked paprika make it taste like it simmered all day.
  • Flexible toppings: bacon, cheddar, scallions, sour cream, or whatever is hanging out in your fridge.

Pairs Well With

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Storage Tips

Refrigerator: Cool soup completely, then refrigerate in an airtight container within 2 hours. It keeps well for up to 4 days.

Freezer: You can freeze it for up to 2 months, but dairy-based soups can separate a bit. If you know you are freezing, consider holding back the milk and sour cream, then stir them in after reheating.

Reheating: Warm gently on the stove over medium-low, stirring often. If it thickens (it will), loosen with a splash of broth or milk. Avoid a hard boil after adding dairy.

Common Questions

What are the best potatoes for potato soup?

Yukon Gold are my favorite here because they get creamy without turning gluey. Russets also work and will make the soup a little thicker and more rustic. If using russets, be gentle with blending and stirring.

How do I make it extra creamy without heavy cream?

Blend a bigger portion of the soup and use whole milk plus a little sour cream at the end. The starch from the potatoes does a lot of the heavy lifting.

Can I make this soup vegetarian?

Yes. Skip the bacon and use vegetable broth. Use butter or olive oil for the sauté, add a bit more smoked paprika for that cozy, savory vibe, and consider topping with sharp cheddar and scallions.

Why did my soup turn gummy?

Potatoes can get gummy if they are over-blended or aggressively stirred, especially with russets. Fix it by adding more broth to loosen, then keep the heat gentle and stir lightly.

Can I make this in a slow cooker?

You can, but the stovetop version is faster and tastes fresher. If you do slow cook: cook potatoes with aromatics and broth on low 6 to 7 hours, blend part, then stir in dairy at the end and heat through.

I started making potato soup in that era of cooking where I was trying to prove I could do everything from scratch, all the time. Fun for exactly one weekend. Then Monday hit, and I needed dinner that could survive distractions, phone calls, and a sink that somehow refills itself.

This version is the one that stuck. It is creamy without being fussy, and it welcomes substitutions like a good teammate. I have made it with leftover baked potatoes, with no bacon, with extra garlic when I was feeling dramatic, and it still shows up like comfort food is supposed to. A little chaotic, always reliable.