If you’re craving a bowl of rich, creamy, and soul-warming soup, then you’ve come to the right place. This Best Potato Soup Recipe combines tender potatoes, a smooth and velvety broth, crispy bacon, and plenty of cheese to create the ultimate comfort food. It's a dish that's easy to prepare, requires simple ingredients, and is sure to satisfy everyone at the table. Whether you're new to cooking or a seasoned chef, this recipe is straightforward, versatile, and endlessly customizable. Read on to discover how to make the perfect potato soup, along with tips, variations, and answers to common questions!
What is Potato Soup?
Potato Soup is a creamy, hearty dish typically made from potatoes, onions, broth, and milk or cream, creating a thick, smooth base. It can be flavored with bacon, garlic, cheese, and various herbs to elevate its flavor. What makes this soup truly comforting is its rich texture and satisfying taste, making it a go-to meal during the colder months or whenever you're in need of a comforting bowl of warmth. Best of all, it’s incredibly easy to prepare with just a few simple steps.
Ingredients List for the Best Potato Soup

Here are the key ingredients you'll need to make this Best Potato Soup Recipe:
- 6 slices of bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups diced russet potatoes (about 4 medium potatoes)
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup sour cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- 1 teaspoon smoked paprika (optional for added depth)
- ¼ teaspoon cayenne pepper (optional for a spicy kick)
- Green onions or chives, chopped (for garnish)
- Extra shredded cheese, sour cream, and bacon bits (for garnish)
Ingredients List for the Best Potato Soup (Vegetarian Option)
For a vegetarian-friendly version, simply omit the bacon and use vegetable broth. Here’s the adjusted ingredient list:
- 2 tablespoons olive oil (to replace bacon fat)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups diced russet potatoes
- 3 cups vegetable broth
- 1 cup heavy cream or plant-based cream
- 1 cup whole milk or dairy-free milk
- ½ cup sour cream or plant-based sour cream
- 2 tablespoons butter or plant-based butter
- 2 tablespoons all-purpose flour or gluten-free flour
- 2 cups shredded sharp cheddar cheese or vegan cheese
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Chopped green onions or chives, for garnish
Substitutions and Variations
This Best Potato Soup is incredibly versatile, and you can easily customize it based on your preferences or dietary needs. Here are some substitution and variation ideas:
- Dairy-Free: Use almond milk or coconut milk in place of the dairy milk, and replace sour cream with a dairy-free version. You can also use vegan cheese.
- Cheese Variations: While sharp cheddar is the classic choice, you can use Gruyère, Swiss, Monterey Jack, or even smoked gouda for different flavor profiles.
- Bacon Substitutes: If you prefer a leaner option, try turkey bacon. For a vegetarian option, skip the bacon or use a plant-based alternative like tempeh bacon or crispy chickpeas.
- Extra Veggies: Add more vegetables for extra nutrition—carrots, celery, or even broccoli work well in this soup.
- Spicy Potato Soup: For those who like heat, add jalapeños, red pepper flakes, or cayenne pepper for a spicy twist.
- Loaded Potato Soup: Top your soup with all the loaded baked potato fixings—extra cheese, bacon bits, green onions, and a dollop of sour cream.
Step-by-Step Cooking Instructions
Follow these simple steps to make your Best Potato Soup:
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy, about 7-8 minutes. Use a slotted spoon to remove the bacon and transfer it to a plate lined with paper towels. Leave about 1-2 tablespoons of bacon fat in the pot (if not using bacon, heat 2 tablespoons of olive oil).
- Sauté the Aromatics: Add the chopped onion to the pot with the bacon fat (or olive oil) and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.
- Make the Roux: Stir in the butter until melted, then sprinkle in the flour. Stir constantly to create a roux, cooking for about 1-2 minutes to remove the raw flour taste.
- Add Potatoes and Broth: Pour in the chicken or vegetable broth, whisking to dissolve the roux. Add the diced potatoes and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: For a smooth texture, use an immersion blender directly in the pot to blend the soup until creamy. Alternatively, transfer the soup to a countertop blender and blend in batches. If you prefer a chunkier soup, blend only part of the soup and leave some potato pieces intact.
- Stir in Dairy and Cheese: Once the soup is blended, stir in the heavy cream, milk, sour cream, and shredded cheese. Continue stirring until the cheese is melted and the soup is rich and creamy.
- Season and Serve: Taste the soup and season with salt, pepper, smoked paprika, and cayenne pepper if desired. Serve hot, garnished with bacon bits, extra cheese, green onions, and a dollop of sour cream.
How to Cook the Best Potato Soup: A Step-by-Step Guide
Cooking this Best Potato Soup is all about developing layers of flavor while keeping it simple and easy to prepare. From crisping up the bacon to sautéing the onions and garlic for that perfect aromatic base, every step brings out the best in this soup. The roux (flour and butter) helps thicken the soup, while blending it makes it silky smooth. Finally, stirring in cheese, cream, and seasoning makes it perfectly rich and flavorful.
Common Mistakes to Avoid
- Not Cooking Potatoes Long Enough: Ensure the potatoes are fully tender before blending; otherwise, they won’t break down smoothly, leaving the soup gritty.
- Overcooking the Bacon: Keep an eye on the bacon to avoid burning it. You want it crispy but not charred, as burnt bacon can impart a bitter taste to the soup.
- Cheese Clumping: Stir the cheese in slowly over low heat. If the soup is too hot when you add the cheese, it may clump or turn stringy.
- Skipping the Seasoning: Potatoes need plenty of seasoning. Be sure to taste and adjust the salt, pepper, and other spices before serving.
Serving and Presentation Tips
- Garnish Generously: A big part of what makes this soup so delicious is the toppings. Don’t skimp on the crispy bacon, extra cheese, green onions, and a dollop of sour cream on top.
- Serve with Bread: A slice of warm, crusty bread or garlic bread is the perfect companion for this soup. It’s also excellent with breadsticks or homemade biscuits.
- Add Texture: For a little crunch, you can add croutons or crispy fried onions on top.
How to Serve the Best Potato Soup
This soup is hearty enough to be served on its own as a main course, but it also works well as a starter. Pair it with a salad or serve it alongside a sandwich for a complete meal. It’s also a great option for meal prep—make a big batch and store it for quick lunches or weeknight dinners.
Presentation Ideas for the Best Potato Soup
- Bread Bowls: Hollow out small loaves of bread and serve the soup inside for a fun, edible bowl.
- Mason Jars: Serve smaller portions of the soup in mason jars for a casual, rustic presentation.
- Garnish Layers: Add layers of garnishes—start with a dollop of sour cream, then sprinkle with bacon, cheese, and green onions for a beautiful presentation.
Best Potato Soup Recipe Tips
- Make It Ahead: This soup stores beautifully in the fridge for up to 4 days. Just reheat it gently on the stovetop or microwave.
- Freezer-Friendly: You can freeze this soup in airtight containers for up to 3 months. Let it cool completely before freezing. When reheating, add a splash of milk or broth if the soup is too thick.
- Control the Thickness: If your soup is too thick, add more broth or milk. If it’s too thin, simmer it uncovered until it thickens to your liking.
Frequently Asked Questions (FAQs)
Can I use red or Yukon Gold potatoes instead of russet potatoes?
Yes! Yukon Gold potatoes are great for a creamier texture, and red potatoes will hold their shape better if you want a chunkier soup.
Can I make this soup gluten-free?
Absolutely! Substitute the all-purpose flour with gluten-free flour or cornstarch to thicken the soup.
Can I freeze potato soup?
Yes, you can freeze it for up to 3 months. Just be aware that the texture might change slightly after freezing due to the dairy, but reheating slowly with extra milk or broth can help restore the creaminess.
Can I make this soup without cream or milk?
Yes, you can substitute the cream and milk with dairy-free alternatives like coconut milk, almond milk, or cashew cream for a lighter or vegan version.
How can I thicken the soup if it’s too thin?
If your soup is too thin, you can simmer it longer to reduce the liquid, or stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).
Conclusion
This Best Potato Soup Recipe is creamy, flavorful, and easy to make, making it the perfect dish for chilly nights, family dinners, or meal prep. With simple ingredients and easy-to-follow steps, you’ll have a comforting bowl of deliciousness in no time. Whether you like it loaded with toppings or prefer a simpler version, this soup is sure to become a family favorite. Happy cooking, and enjoy every spoonful!
PrintThe Best Potato Soup Recipe
This is the best potato soup recipe, offering a rich and creamy texture with tender potatoes, crispy bacon, sharp cheddar cheese, and a hint of garlic. A perfect comfort food, this easy-to-make potato soup is packed with flavor and can be prepared in under 30 minutes. Ideal for family dinners or meal prepping, this hearty soup will warm you up on cold days. Keywords: Best Potato Soup, creamy potato soup, bacon cheddar soup, easy potato soup recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 ½ cups heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions or chives, for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté the diced onion until soft, about 5 minutes. Add minced garlic and cook for another minute.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use a potato masher to lightly mash the potatoes, leaving some chunks for texture.
- Stir in the heavy cream and cheddar cheese, letting the cheese melt completely. Season with salt and pepper.
- Stir in the cooked bacon and let the soup simmer for another 5 minutes.
- Serve hot, garnished with extra bacon, cheese, and green onions or chives.
Notes
- For a thicker consistency, mash more potatoes or blend part of the soup.
- Substitute half-and-half for a lighter version.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
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