Recipe

Easy Potato Soup

Creamy, cozy potato soup with tender potatoes, crisp-savory bacon bits, melty cheddar, and a bright finish that keeps it from tasting flat.

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 feels like it should take all day, but it really doesn’t. This version is built for weeknights: a single pot, accessible ingredients, and a method that gives you soft, spoon-tender potatoes with a savory bite from crisp bacon and melty cheese. Cozy carbs, crisp bits, and the kind of seasoning that makes you taste again just to confirm, yes, it’s that good.

The secret is simple: we sweat the aromatics for sweetness, simmer the potatoes until they’re truly tender, then blend just a portion for that creamy body without turning the whole pot into baby food. Finish with something bright (lemon or vinegar) and suddenly your soup tastes like it has a plan.

A pot of potato soup simmering on a stovetop with a wooden spoon resting on the rim

Why It Works

Soft, creamy texture without heaviness: blending only part of the soup gives you thickness while keeping potato pieces intact.
Crisp, satisfying bits: bacon and a handful of sharp cheddar give you that savory bite that makes each spoonful feel hearty.
Big flavor from basic ingredients: butter, onion, garlic, and a good broth do the heavy lifting.
Easy to adjust: make it thicker, thinner, smokier, or extra tangy with quick finishing tweaks.

Pairs Well With

Storage Tips

Refrigerate: Cool soup fast (spread into shallow containers if you can), then refrigerate in airtight containers for up to 4 days.

Reheat: Warm gently on the stovetop over medium-low, stirring often. If it thickened in the fridge, loosen with a splash of broth or milk. Avoid a hard boil once dairy is in the mix.

Freeze: Potato soups with dairy can get a little grainy after freezing, and potatoes can turn slightly mealy. It’s still doable. For best results, freeze before adding sour cream and cheese. Freeze up to 2 months, thaw overnight in the fridge, then reheat gently and finish with dairy.

Toppings tip: Store bacon, green onions, and extra cheese separately so they stay crisp and fresh.

Common Questions

What does “soft and chewy” mean in potato soup?

It’s about contrast. The potatoes cook until spoon-tender and creamy, while the soup still has a little bite from crisp bacon and gooey cheddar. You get cozy softness plus a few hearty bites that keep it interesting.

Can I make this without bacon?

Absolutely. Swap bacon for diced smoked turkey, ham, or sautéed mushrooms. If you want that smoky vibe, add a tiny pinch of smoked paprika.

How do I thicken potato soup without flour?

Blend a portion of the soup (about one-third) and stir it back in. The potato starch naturally thickens everything without tasting gluey.

Why does my potato soup taste bland?

It usually needs one of three things: more salt, more pepper, or a bright finish. Add a squeeze of lemon or 1 to 2 teaspoons of vinegar at the end, then taste again. It wakes the whole pot up.

Can I use russet or Yukon Gold potatoes?

Yes. Yukon Gold gives a naturally buttery, creamy texture. Russets break down more and thicken the soup faster. Either works, just do not over-blend or over-stir russets if you want chunks.

Can I freeze this soup?

You can, but set expectations: potatoes can turn a little mealy after freezing, and dairy can get grainy. For best results, freeze before adding sour cream and cheese, then thaw, reheat gently, and finish with dairy at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Immersion blender (or countertop blender for partial blending)
Ladle

I started making potato soup when I was in my “feed me now, but make it comforting” era, which is basically every winter. The first batch I ever made was fine, but it tasted like warm beige. Then I learned two things that changed everything: blend only part of the pot, and always finish with something bright. Now it’s my go-to when I want dinner that feels like a hug, but still has enough punch that you actually want the second bowl.

Easy Potato Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

6 slices bacon, chopped (or use turkey bacon)
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste (see note)
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon smoked paprika (optional, but great)
2 pounds potatoes (Yukon Gold or russet), peeled if you want, cut into 1/2-inch cubes
4 cups chicken broth (or vegetable broth), preferably low-sodium
1 cup whole milk (or half-and-half for extra richness)
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded, plus more for topping
2 to 3 green onions, thinly sliced (for topping)
1 to 2 teaspoons lemon juice or white wine vinegar, to finish

Optional add-ins: 1 cup corn, a handful of baby spinach, or a pinch of cayenne if you like a little heat.

Salt note: Bacon, broth, and cheddar bring their own salt. Start with the listed salt, then adjust at the end after the cheese is melted.

Instructions

Crisp the bacon. Set a large pot over medium heat. Add chopped bacon and cook until browned and crisp (or chewy-crisp if you prefer), 6 to 8 minutes. Scoop bacon out with a slotted spoon and set aside. Leave about 1 to 2 tablespoons of bacon fat in the pot.
Sweat the aromatics. Add butter, onion, and celery. Cook 5 to 6 minutes, stirring, until softened and sweet. Add garlic, salt, pepper, and smoked paprika (if using). Cook 30 seconds, just until fragrant.
Simmer the potatoes. Add potatoes and broth. Bring to a boil, then reduce to a lively simmer. Cook 12 to 20 minutes, stirring occasionally, until the potatoes are very tender when pierced with a fork (russets can take a little longer).
Blend for creaminess. Turn off the heat. Use an immersion blender to blend about one-third of the soup right in the pot, keeping plenty of potato chunks intact. Do not over-blend, especially with russets, or the soup can go a little gummy. (If using a countertop blender, blend 2 to 3 cups carefully, then return to the pot.)
Add dairy gently. Stir in milk and sour cream until smooth. Turn heat to low. Do not boil. If using corn, stir it in now and let it heat through for 2 to 3 minutes. If using spinach, stir it in now and let it wilt.
Cheese time. Keep the heat very low (or off). Add cheddar a handful at a time, stirring until melted before adding more. This keeps it silky instead of clumpy.
Brighten and finish. Stir in lemon juice or vinegar, then taste. Adjust salt and pepper. Serve hot with reserved bacon and green onions on top.

Matt’s tiny trick: If the soup gets too thick, splash in warm broth. If it tastes flat, it needs either more salt or a small hit of acid. Add a little, taste, repeat.

Yield: About 8 cups of soup.

A bowl of potato soup being topped with shredded cheddar and bacon

Nutrition information is estimated.

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