Recipe

Easy Potato Soup

A cozy, weeknight potato soup that tastes like it simmered all day. Creamy, buttery, and loaded with tender potatoes, with simple pantry seasonings and zero culinary drama.

By Matt Campbell

•

4.8

A bowl of creamy potato soup topped with crispy bacon, shredded cheddar, and sliced green onions on a wooden table

Jump to Recipe

Potato soup is one of those recipes that feels like a warm blanket you can eat. It is soft, creamy, and forgiving, which is exactly what I want on a busy night when the fridge is giving “good luck” energy.

This effortless version leans on a few smart moves: sautéed onion and garlic for fast flavor, starchy potatoes for natural thickness, and a quick mash at the end so you get that creamy texture without babysitting a roux. You can keep it simple or treat it like a baked potato in soup form with all the toppings.

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

Why It Works

Creamy texture without fuss: A quick mash plus a little dairy gives you the dreamy body without complicated steps.
Big comfort, basic ingredients: Potatoes, broth, aromatics, milk, and pantry spices. That is it.
Flexible thickness: Blend more for silky soup or leave it chunkier for that spoonable, cozy vibe.
Easy to customize: Add bacon, cheddar, sour cream, broccoli, ham, or corn depending on what you have.

Pairs Well With

Storage Tips

Refrigerate: Cool the soup, then store in an airtight container for up to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. If it thickens up (it will), loosen with a splash of broth or milk until it is back to your ideal consistency.

Freeze: You can freeze it for up to 2 months, but note that dairy-based soups can separate a little after thawing, and potatoes can get a bit grainy or watery. It is still tasty. Thaw overnight in the fridge, then reheat slowly and whisk well.

If you want the smoothest freeze, freeze the soup before adding the milk and sour cream, then add dairy after reheating.

Pro tip: Keep toppings separate. Bacon stays crisp, green onions stay bright, and everyone wins.

Common Questions

What potatoes are best for potato soup?

Yukon Gold is my favorite for this. They turn buttery and creamy without falling apart too aggressively. Russets also work and make the soup thicker, but they can break down more, which is great if you like a smoother bowl.

How do I make it thicker without flour?

Mash more of the potatoes right in the pot, or blend 1 to 2 cups of soup and stir it back in. The potato starch does the thickening for you.

How do I thin it out if it gets too thick?

Add broth in small splashes until it loosens up. Milk works too, but broth keeps the flavor balanced and not overly rich.

Can I make it without bacon?

Absolutely. Swap the bacon fat for butter or olive oil, and consider adding a pinch of smoked paprika for that cozy, smoky note.

Can I use heavy cream instead of milk?

Yes. Replace the milk with heavy cream for extra richness. Start with 1/2 cup, taste, then decide if you want more. It gets decadent fast.

Why did my soup taste bland?

Potatoes need salt. Taste at the end and adjust with salt first, then pepper. A tiny splash of vinegar or lemon can also wake it up if it tastes flat.

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 pot or Dutch oven (5 to 7 quart)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Potato masher (or immersion blender)
Measuring cups and spoons
Ladle

This is my “I need dinner to behave” soup. The kind of recipe I make when I am hungry, tired, and not interested in juggling three pans like a cooking show contestant. It started as a clean-out-the-fridge situation with a bag of potatoes that needed a purpose. Now it is a repeat comfort meal, mostly because it delivers on that creamy, cozy payoff with minimal effort and maximum topping potential. If there is bacon in the house, it is going on top. If there is not, I am still happy.

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 (optional, but highly encouraged)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter (use if skipping bacon, or add for extra richness)
2 pounds Yukon Gold potatoes, peeled (optional) and cut into 1/2-inch cubes
3 cups low-sodium chicken broth (or vegetable broth)
1 cup milk (whole milk preferred)
1/2 cup sour cream
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon smoked paprika (optional, great if skipping bacon)
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
2 cups shredded sharp cheddar, for serving (optional)
2 to 3 green onions, thinly sliced, for serving (optional)

Optional add-ins: 1 cup diced ham, 1 cup broccoli florets (small), or 1 cup corn.

Instructions

Crisp the bacon (optional). Set a large pot over medium heat. Add chopped bacon and cook until crisp, 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 and drain excess if needed. If you end up with less than a tablespoon of fat, add 1 tablespoon butter so the onions do not stick.
Sauté the aromatics. Add onion to the pot and cook until soft, 4 to 5 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
If skipping bacon: Start by melting the butter (or heating 1 tablespoon olive oil) over medium heat, then add the onion and continue with the step as written.
Add potatoes and season. Add cubed potatoes, salt, pepper, thyme, and smoked paprika (if using). Stir so the potatoes get coated in all that good stuff. If you are leaving the potato skins on, give the potatoes a good scrub before you cube them.
Simmer. Pour in broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered until potatoes are very tender, 15 to 20 minutes.
Add-in timing: If using broccoli, add it in the last 5 to 7 minutes so it turns tender but not sad. Ham and corn can go in near the end, just long enough to warm through.
Make it creamy. Turn heat to low. Use a potato masher to mash directly in the pot until you hit your desired texture. Creamy with some chunks is the sweet spot.
For a smoother soup, use an immersion blender directly in the pot with a few quick pulses. Or carefully transfer 1 to 2 cups to a standard blender, blend until smooth, then stir it back in.
Add dairy gently. Stir in milk and sour cream until fully combined. Keep the heat low and do not let it boil hard after adding dairy. Taste and adjust salt and pepper. (Start with the 1 teaspoon salt listed, then fine-tune at the end since broths vary.)
Serve like a baked potato. Ladle into bowls and top with crispy bacon, cheddar, and green onions. Eat immediately while it is peak dreamy.

A bowl of potato soup being topped with shredded cheddar and sliced green onions

Nutrition information is estimated.

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