Potato Soup Recipe (Creamy, Cozy & Crowd-Pleasing)

Comfort food warmth for busy weeknights in ~40 minutes

A rich, velvety potato soup with tender chunks, gentle garlic, and a buttery finish—simple steps, pantry staples, and family-friendly toppings.

Why you’ll love it

• Comfort Food Recipes: Creamy, classic flavor with optional bacon, cheddar, and chives.
• Easy Dinner Ideas: One pot, straightforward method, ~40 minutes start to finish.
• Family Meals: Scales up easily; set out toppings so everyone builds their bowl.
• Soup Recipes: Thickened naturally by mashing potatoes—no heavy roux required.
• Winter Recipes: Cozy, filling, and reheats beautifully for next-day lunches.

Ingredients (notes only)

Produce & aromatics

• Russet potatoes (starchy = creamy texture), onion (sweet yellow), garlic (fresh or powder), celery (optional body).
  Fat & dairy
• Butter (or bacon fat), milk + half-and-half or evaporated milk, sour cream (silky finish), cheddar (melt-in or topping).
  Liquid & seasonings
• Low-sodium chicken or vegetable broth, thyme, bay leaf, kosher salt, black pepper.
  Optional mix-ins/toppings
• Bacon, diced ham, chives, extra cheddar. (If adding cooked chicken, reheat pieces to 165°F internal.)

Step-by-step

1. Crisp bacon (optional): In a 5–6 qt pot over medium heat, cook chopped bacon until crisp; remove to a plate. Leave ~1 Tbsp drippings (or use butter).
2. Sauté aromatics: Add butter if needed. Cook onion and celery 4–5 min until soft; add garlic 30 sec.
3. Simmer: Stir in potatoes, thyme, bay leaf, broth, salt, pepper. Bring to a boil; reduce to a lively simmer. Cook 12–15 min until fork-tender.
4. Thicken naturally: Mash some potatoes in the pot with a masher (leave texture).
5. Make it creamy: Stir in milk and half-and-half (or evaporated milk). Warm gently—do not boil after dairy goes in.
6. Finish: Off heat, stir in sour cream and a handful of cheddar. Adjust salt/pepper.
7. Serve: Ladle into bowls; top with bacon, chives, and more cheddar.

Pro tips

• Potato choice: Russets = creamiest; Yukon Golds = naturally buttery and hold shape a bit more.
• No curdle zone: Add dairy after potatoes are tender; keep heat low to prevent splitting.
• Texture control: Mash for rustic, or give 2–3 brief immersion-blender pulses for silky.
• Salt smart: Season in layers—after simmering and again after adding dairy/cheese.
• Make it lighter: Swap half-and-half for 2% milk + extra broth; finish with Greek yogurt.
• Meal prep: Cook base ahead; reheat gently and add dairy just before serving for best texture.

Variations

• Loaded Baked Potato Soup: Add cheddar into the pot, top with bacon, chives, and a dollop of sour cream.
• Vegetarian: Skip bacon; use butter or olive oil and vegetable broth.
• Dairy-free: Use olive oil + full-fat coconut milk or cashew cream; skip cheese/sour cream.
• Chunky Ham & Potato: Stir in 1 cup diced ham during the last 5 minutes (heat through).
• Cauli-boost: Swap 2 cups potatoes with cauliflower for a lighter bowl.

How to serve

• With warm crusty bread or garlic toast, a crisp green salad, and extra toppings on the table.

Make ahead & storage

• Fridge: 3–4 days in airtight container. Reheat gently; thin with a splash of broth or milk.
• Freeze: Dairy can separate. For best results, freeze the soup before adding dairy up to 2 months; add dairy after thawing and reheating.
• Reheat safety: If you add cooked meats (ham/chicken), ensure they reach 165°F when reheated.

FAQs

How do I thicken it more without flour?
Mash more potatoes or stir in 1–2 Tbsp instant potato flakes.

Can I use red potatoes?
Yes, but they’re waxier. Mash a bit more to achieve the same body.

How do I make it gluten-free?
Skip flour; thicken with mashed potatoes or a 1 Tbsp cornstarch slurry.

Can I use frozen hash browns?
Yes—use 32 oz shredded hash browns; simmer 10–12 min, then proceed with dairy.

Why did my soup split?
Dairy boiled or acid was too high. Keep heat low after dairy and add sour cream off heat.

Simple Nutrition (estimate per serving, 1/6 recipe)

Calories 360 • Protein 12g • Carbs 43g • Fat 16g • Fiber 3g • Sodium 780mg • Sugar 6g

Sarah

Creamy Potato Soup Recipe

Classic, cozy potato soup made in one pot with simple pantry ingredients. Naturally thickened by mashed potatoes and finished creamy. Includes slow cooker and Instant Pot options.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings (about 8 cups total)

Course: Dinner, Soup

Cuisine: American

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 6 slices bacon, chopped (optional; or use 2 tbsp butter for vegetarian)
• 2 tbsp unsalted butter (plus more as needed)
• 1 medium yellow onion, diced
• 2 ribs celery, diced (optional)
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• 2 lb russet potatoes, peeled and ½-inch diced
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk
• 1 cup half-and-half (or 12 oz evaporated milk)
• ½ cup sour cream
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ½ tsp dried thyme
• 1 bay leaf
• 1 cup shredded sharp cheddar, divided (½ cup for melt-in, rest for topping)
• 2 tbsp chopped chives or green onions (topping; optional)

Equipment

• 5–6 qt Dutch oven or soup pot
• potato masher
• immersion blender (optional)

Method

 

1. Stovetop: In a large pot, cook bacon over medium until crisp; remove to a plate. Keep ~1 Tbsp drippings and add butter if needed.
2. Sauté onion and celery 4–5 minutes. Stir in garlic for 30 seconds.
3. Add potatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer 12–15 minutes until tender.
4. Mash some potatoes in the pot to thicken (or use an immersion blender briefly).
5. Stir in milk and half-and-half; warm gently without boiling.
6. Off heat, stir in sour cream and ½ cup cheddar. Taste and adjust seasoning.
7. Serve hot topped with bacon, remaining cheddar, and chives.
8. Slow Cooker (Alternate): Add potatoes, onion, celery, garlic, broth, thyme, bay leaf, salt, and pepper to the slow cooker. Cook 4–5 hrs on HIGH or 7–8 hrs on LOW until tender.
9. Mash some potatoes. Stir in milk, half-and-half, and sour cream; heat 20 minutes on HIGH. Top with cheddar, bacon, and chives.
10. Instant Pot (Alternate): Using Sauté, cook bacon; remove. Sauté onion and celery, then add garlic.
11. Add potatoes, broth, thyme, bay leaf, salt, and pepper; scrape bottom to deglaze. Pressure cook 8 minutes (High), quick release.
12. Mash some potatoes. Stir in milk, half-and-half, and sour cream on Keep Warm. Finish with cheddar, bacon, and chives.

Nutrition

Calories: 360kcalCarbohydrates: 43gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 780mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 11mgCalcium: 200mgIron: 1.6mg

Notes

Gluten-free: Skip flour entirely; thicken by mashing some potatoes or use a 1 Tbsp cornstarch slurry.
Dairy-free: Use olive oil and 1–1½ cups full-fat coconut milk or cashew cream; omit cheese and sour cream.
Equipment: 5–6 qt Dutch oven or soup pot, potato masher, immersion blender (optional).
Food safety: If adding cooked chicken, reheat to 165°F before serving.
Alternate Methods: Slow Cooker and Instant Pot steps included below.

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