Skip to content 
Nothing wraps you in a hug quite like a steaming bowl of potato soup – it’s my ultimate winter reset button. My grandmother used to say, “A good potato soup should feel like your favorite blanket tastes,” and she wasn’t wrong. I still remember cramming into her tiny kitchen as kids, giggling while she let us drop in handfuls of shredded cheese like we were decorating a cake. Thirty years later, I still make her base recipe weekly (though now I sneak in extra garlic when my husband isn’t looking).
The magic of this potato soup? It’s ridiculously forgiving. Got 10 minutes and one pot? You’re 90% there. Forget fancy techniques – just dump, simmer, and bliss out as your kitchen fills with that savory, creamy aroma. The immersion blender does the heavy lifting to create that velvety texture, while crispy bacon and melty cheddar cheese turn it into a loaded baked potato party. Pro tip: double the batch and stash half in the freezer. Future you will send present you a thank-you note when dreary February hits.
Why You’ll Love This Potato Soup
Oh, where do I even start? This potato soup is the cozy hug we all need in bowl form. Here’s why you’ll be hooked:
- Dinner in a flash: 10 minutes of chopping, one pot, and boom—you’re done. Perfect for those nights when even takeout feels like too much effort.
- Creamy dreaminess: Blend just half the soup (no fancy skills needed!) for this luscious texture that’s somewhere between silk and clouds. Trust me, you’ll want to lick the spoon.
- Customizable magic: Make it yours! Go wild with crispy bacon, chives, sour cream, or extra cheese—it’s like a loaded baked potato, but soup-ified. (My kids fight over who gets to add the toppings!)
- Freezer gold: Double the batch and stash extras. Future sleepy/work-from-home/lazy-Sunday you will worship past you.
Seriously, this potato soup? It’s the culinary equivalent of finding money in your winter coat pocket—pure joy.
Ingredients for Creamy Potato Soup
Gather these simple ingredients – I promise you probably have most of them already! The magic happens when they all come together in that one glorious pot.
- 4 cups peeled and diced potatoes (I prefer Yukon Golds – they blend up so creamy!)
- 1 medium onion, chopped (No fancy dicing needed here – rustic chunks add character)
- 2 garlic cloves, minced (Okay fine, I sometimes use 3… garlic makes everything better)
- 4 cups chicken broth (Vegetable broth works perfectly if you’re going meat-free)
- 1 cup heavy cream (For that silky texture grandma would approve of)
- 1/2 cup shredded cheddar cheese (Sharp cheddar is my favorite here)
- 4 slices bacon, cooked and crumbled (Make extra – we all know some will “disappear”)
- 2 tablespoons butter (Real butter only – this isn’t the time for substitutes!)
- Salt and pepper to taste (Wait until the end – the bacon adds salt too)
See? Nothing weird or hard-to-find. Just honest ingredients that transform into pure comfort. Pro tip: Prep everything first – you’ll be stirring and sipping wine in no time!
How to Make Potato Soup
Ready to turn those humble ingredients into liquid gold? This potato soup comes together so easily, you’ll wonder why you ever settled for the canned stuff. Don’t let the simplicity fool you – every step builds layers of flavor that’ll have everyone begging for seconds.
Stovetop Method
First, grab your heaviest pot (I use my trusty Dutch oven) and melt that butter over medium heat. When it starts dancing with little bubbles, toss in your onions and garlic. Now here’s my secret: don’t rush this part! Let them sweat and turn translucent – about 5 minutes – until your kitchen smells like heaven. That’s your flavor foundation right there.
Next, dump in those diced potatoes and broth. Crank the heat to high just until it boils, then immediately reduce to a gentle simmer. Set your timer for 15-20 minutes – you’ll know it’s ready when the potatoes collapse at the slightest poke with a fork.
Time for the magic wand! Grab your immersion blender and pulse just until about half the potatoes are creamy. Want chunkier soup? Blend less. Dreaming of velvet? Blend more. Finally, stir in the cream slowly – watching it swirl into the broth is my favorite part. Season with salt and pepper to taste (remember, that bacon topping adds salt too!).
Slow Cooker Potato Soup
Busy day? Let your slow cooker do the work! Just toss in everything except the cream, cheese, and bacon. Give it a good stir, set it on low for 6-8 hours (or high for 3-4), and walk away. Come home to potatoes so tender they practically melt when you look at them.
About 15 minutes before serving, stir in that glorious heavy cream. The residual heat will warm it through beautifully without curdling. Now top with all the cheesy, bacony goodness your heart desires. Pro tip: If your soup seems thin, mash some potatoes against the side of the crock with a fork to thicken it up naturally.
Tips for the Best Potato Soup
After making this potato soup weekly for years (yes, I have a problem), I’ve picked up some game-changing tricks:
- Texture is everything: That immersion blender isn’t just for show – pulse it just until some potato chunks remain for the perfect creamy-yet-hearty balance. No blender? Mash with a fork for rustic charm!
- Bacon deserves a promotion: Bake your bacon at 400°F for 15 minutes instead of frying. Crispy every time, no splatter burns, and you free up stove space. (This method changed my life.)
- Season in stages: Go easy on salt early – bacon and cheese pack salty punch! I always do a final seasoning taste-test right before serving.
- Leftover magic: Soup thickens overnight – thin it with broth when reheating. Frozen soup? Add a splash of cream after thawing to revive that velvety texture.
Trust me, these little tweaks turn good potato soup into “hide-the-pot-from-your-family” amazing. Find more kitchen magic on my Pinterest boards!
Variations of Potato Soup
One of my favorite things about this potato soup is how easily you can dress it up – or down! – depending on your mood. Feeling fancy? Swap the cheddar for Gruyère and drizzle with truffle oil. Need it dairy-free? Coconut milk works shockingly well instead of cream. Here are my go-to twists:
- Loaded baked potato style: Extra sharp cheddar, crispy bacon bits, chives, and a dollop of sour cream right before serving
- Southwestern kick: Stir in canned green chiles, top with crushed tortilla chips and avocado slices
- Cozy herb version: Rosemary and thyme simmered with the potatoes, finished with parsley and grated parmesan
- Lighter option: Half-and-half instead of heavy cream, skip the bacon, and add roasted garlic for depth
The possibilities are endless – make it your own soup masterpiece! Find more inspired variations on my Pinterest boards.
Serving and Storing Potato Soup
Oh, the fun part – dressing up your potato soup like it’s going to a party! My family fights over the toppings bowl more than the actual soup. Here’s how we do it:
Toppings galore: Set up a little topping bar with extra crispy bacon (trust me, make double), shredded cheese, sliced green onions, sour cream, and if you’re feeling fancy, those crispy fried onions from the green bean casserole aisle. My kids go wild crushing Ritz crackers on top – the buttery crunch is magic.
Sides that sing: A crusty baguette is mandatory for dunking (I reuse the bread bag to store leftovers – waste not!). On salad nights, I pair this with a simple spinach salad with tangy vinaigrette to cut the richness.
Storage smarts: Let the soup cool completely before refrigerating (about 2 hours max). It keeps beautifully for 3-4 days in the fridge – just stir in a splash of broth when reheating. Freezer? Absolutely! Portion it into mason jars (leave an inch of space) or freezer bags laid flat. Thaw overnight in the fridge, then gently rewarm on the stove with a little extra cream to bring back that silky texture. Pro tip: Freeze toppings separately – nobody wants soggy bacon!
Potato Soup Nutrition Information
Just FYI – these numbers are estimates since ingredients vary (especially with all those tasty toppings!). Per hearty 1-cup serving, you’re looking at roughly:
- 320 calories – Comfort food doesn’t have to be scary!
- 18g fat (10g saturated) – Thank that glorious cream and butter
- 30g carbs (3g fiber) – Mostly from those wholesome potatoes
- 10g protein – The bacon and cheese really deliver here
For exact counts, I recommend using a nutrition calculator with your specific ingredients. But honestly? Some nights are just about the cozy, not the calories.
Frequently Asked Questions
Oh, I get asked these all the time! Here are the potato soup questions that pop up most often in my kitchen:
Can I freeze potato soup?
Absolutely! This creamy potato soup freezes like a dream – one of the reasons I always make a double batch. Just cool it completely first (hot soup = icy explosions in your freezer!). I love using freezer bags laid flat or mason jars with an inch of headspace. Pro tip: Leave out the cream when freezing – add it fresh when reheating for that just-made texture. It keeps beautifully for 3 months. Need a quick thaw? Drop the freezer bag in warm water for 30 minutes.
How do I make my potato soup thicker?
Easy fixes! First, mash some potatoes against the pot with your spoon – instant natural thickener. Want it extra luxurious? Make a quick roux by melting 2 tbsp butter, whisking in 2 tbsp flour, then stirring into the simmering soup. Or my lazy trick: Stir in instant mashed potato flakes a tablespoon at a time until it’s perfect. Just remember – the soup thickens as it cools, so don’t go overboard!
What’s the best potato for potato soup?
Hands down, Yukon Golds are my MVP – they blend up so creamy while holding their shape beautifully. Russets work too (extra starchy!), but can get gluey if over-blended. Red potatoes stay firmer – great if you love chunks. The one I avoid? Waxy potatoes like fingerlings – they just don’t break down right for that velvety texture we all crave.
Can I make this in an Instant Pot?
You bet! Sauté onions and garlic right in the pot using the “Sauté” function. Add everything except cream, seal, and cook on High Pressure for 8 minutes. Quick release, stir in cream, then blend to your desired consistency. From fridge to table in under 30 minutes – gotta love that Instant Pot magic!
PrintCreamy Potato Soup
A hearty and comforting soup that cooks in one pot, with options for bacon or cheese add-ins and freezer storage.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 cups peeled and diced potatoes
- 1 chopped onion
- 2 minced garlic cloves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 4 slices cooked and crumbled bacon
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add potatoes and broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to partially blend the soup.
- Stir in heavy cream and season with salt and pepper.
- Top with cheese and bacon before serving.
Notes
- For a slow cooker version, combine all ingredients except cream, cheese, and bacon. Cook on low for 6-8 hours, then stir in cream before serving.
- Freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg