• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soup Recipes

    Best Potato Soup Recipe

    Published: Feb 15, 2023 by Chef Dennis Littley

    78 shares
    • Facebook38
    • Yummly
    5 from 25 votes
    Jump to Recipe Print Recipe
    pinterest image for potato soup.

    You’re going to love my creamy and delicious Potato Soup Recipe! This easy-to-make hearty soup is made in one pot, start to finish, and can be on your dinner table in about an hour.

    potato soup with bacon bits, sour cream and cheddar cheese topping in a white bowl

    The creamy texture of the potatoes, along with the added flavor of the onions and bacon, makes my loaded potato soup the ultimate comfort food. I know after one bite, you’ll agree this is the best potato soup recipe you’ve ever tried.

    potato soup with bacon bits, sour cream and cheddar cheese topping in a white bowl

    My soup recipe is sure to be a hit with your family, and it’s easily adaptable to the flavor profile you love. Add sharp cheddar cheese or your favorite chees and make a cheesy potato soup.

    It can also become a vegetarian soup by leaving out the bacon and using vegetable broth instead of chicken broth.

    Ingredients for Potato Soup

    ingredients to make recipe

    Let’s start by gathering the ingredients we need to make Potato Soup. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Made with simple ingredients

    • Yukon gold potatoes
    • bacon
    • onions
    • garlic
    • butter
    • all-purpose flour
    • chicken broth
    • whole milk
    • heavy cream
    • salt
    • black pepper

    What are the best potatoes to use?

    • White potatoes are low in starch and hold their shape better if you want to see chunks of potatoes in your soup.
    • Yukon gold potatoes and red potatoes are both medium in starch and are all-purpose potatoes, which makes them perfect for a soup that is creamy but still has some chunks in it.
    • Russet potatoes are high in starch and are better suited for making mashed potatoes or cream soups that will be smooth with no chunks of potatoes.

    How to make Potato Soup

    collage showing how to make recipe
    • Add the butter and bacon to a large pot and cook over medium heat until the bacon begins to crisp up.
    • Add the chopped onion to the pot and continue to cook over medium heat until the onions are tender (3-4 minutes).
    • Add the chopped garlic to the pot and cook for about 30 seconds.
    • Add the flour to the pot.
    • Stir the flour together with the butter and bacon grease. This is a roux that will thicken the soup.
    • Let the mixture cook over low heat for 2-3 minutes to cook the flour.
    collage showing how to finish making recipe
    • Add the chicken broth (or vegetable broth) to the pan and whisk until well blended. Bring to a light boil over medium heat.
    • Add the milk to the pot and whisk together.
    • Add the diced potatoes, salt, and pepper to the pot, mix together, and bring to a light boil, then reduce to low heat and cook for 30-45 minutes until the potatoes are fork tender. *Depending on how thick the soup is, add 1 – 2 cups of water to thin the soup out while the potatoes cook.
    • Remove half of the potatoes and set aside.
    • Add the heavy cream to the soup.
    • Puree the soup using an immersion blender, food processor, hand mixer, or potato masher.
    • Return the potato chunks to the soup pot – reseason with salt and pepper to taste. *If the soup is too thick, add water to thin it out.

    Do I have to puree the potatoes?

    No, you don’t. If you let the soup cook for another 10 – 15 minutes, the potatoes will break down and can easily be whisked into the soup. That’s really all you have to do to make this soup smooth and creamy.

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This is the immersion blender I use.

    potato soup in a white bowl.

    Bring the soup to a light boil and serve piping hot.

    potato soup with bacon bits, sour cream and cheddar cheese topping in a white bowl

    Garnish the soup with sour cream, crispy bacon, sharp cheddar cheese, or chopped green onions and serve with a side salad and crusty bread. This hearty soup can be a main course or an appetizer.

    Recipe FAQ’s

    What is creamy potato soup made of?

    This soup is made with potatoes, onions, and bacon cooked in a rich, buttery cream sauce.

    What makes potato soup thick?

    Cream soups are usually made with a roux, a mixture of butter and flour that is cooked over low heat. Stock and/or milk is then added to the roux to make the creamy base for the soup. Cooking the potatoes in the cream sauce will also help thicken the soup.

    More Soup Recipes You’ll Love!

    • overhead shot of white bowl of tomato bisque with shredded cheddar and parsley garnish
      Creamy Tomato Bisque Recipe
    • two white bowls of corn chowder with the pot of chowder and a grey and white striped towel
      Best Corn Chowder Recipe
    • Broccoli Cheddar Soup in white bowl.
      Easy Broccoli Cheddar Soup
    • soup, bisque
      Easy and Delicious Lobster Chowder Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    potato soup with bacon bits, sour cream and cheddar cheese topping in a white bowl
    Print Recipe Save Saved!
    5 from 25 votes

    Best Potato Soup Recipe

    You're going to love my creamy and delicious Potato Soup Recipe! This easy-to-make hearty soup is made in one pot, start to finish, and can be on your dinner table in about an hour.
    Prep Time15 mins
    Cook Time55 mins
    Total Time1 hr 10 mins
    Course: Appetizer, Soup
    Cuisine: American
    Servings: 6
    Calories: 371kcal
    Author: Chef Dennis Littley

    Ingredients

    • 4 strips bacon diced
    • 3 tbsp butter unsalted or salted
    • 1 cup onion chopped
    • 1 clove garlic finely chopped
    • 2 tbsp all-purpose flour
    • 2 ½ cups chicken broth or vegetable broth
    • 2 cups milk
    • 2 lbs potatoes peeled and diced
    • ½ tsp salt to taste
    • ½ teaspoon black pepper to taste
    • 1-2 cups water start with one cup and add more if needed though the simmering process.
    • ½ cup heavy cream
    • bacon optional – diced and cooked for garnish
    • cheddar cheese optional – shredded for garnish
    • sour cream optional – garnish
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Add the butter and bacon to a large pot and cook over medium heat until the bacon begins to crisp up.
    • Add the chopped onion to the pot and continue to cook over medium heat until the onions are tender (3-4 minutes).
    • Add the chopped garlic to the pot and cook for about 30 seconds.
    • Add the flour to the pot and stir to blend together with the butter and bacon grease. This is your roux which will thicken the soup.
    • Let the mixture cook over low heat for 2-3 minutes to cook the flour.
    • Add the chicken stock to the pan and whisk until well blended. Bring to a light boil over medium heat, then add the milk to the pot and whisk together.
    • Add the diced potatoes, salt, and pepper to the pot, mix together, and bring to a light boil, then reduce to low heat and cook for 30-45 minutes until the potatoes are fork tender.
      *Depending on how thick the soup is add 1 – 2 cups of water to thin the soup out while the potatoes cook
    • Remove half of the potatoes from the soup and set aside.
    • Add the heavy cream to the soup and puree the soup using an immersion blender, food processor, or hand mixer.
    • Return the potato chunks to the soup pot – reseason with salt and pepper to taste.
      *if the soup is too thick add water to thin it out.
    • Bring the soup to a light boil and serve.
    • Garnish the soup with sour cream, bacon, cheddar cheese, or your choice of toppings.

    Nutrition

    Calories: 371kcal | Carbohydrates: 36g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 510mg | Potassium: 872mg | Fiber: 4g | Sugar: 7g | Vitamin A: 610IU | Vitamin C: 32mg | Calcium: 147mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Soup Recipes

    • Beef barley soup in white bowl.
      Hearty Beef Barley Soup Recipe
    • roasted red pepper soup in a white bowl.
      Roasted Red Pepper Soup
    • cream of mushroom soup in white bowl.
      Cream of Mushroom Soup
    • chicken tortellini soup in a white bowl.
      Chicken Tortellini Soup

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Edie

      February 22, 2023 at 2:36 pm

      I have 3 leeks and was wondering if I could add them to the onion mixture. If so, should I decrease the amount of onions? Also I was wondering if the pot should be covered when cooking the potatoes. Re the salt, I began with 1/2 tsp of salt (your recipe says 1/2 salt, not indicating tsp. or tbsp. so I assumed your ‘to taste’ begins with 1/2 tsp.) Thank you so much, Dennis.

      Reply
      • Chef Dennis Littley

        February 22, 2023 at 6:40 pm

        You can definitely use the leeks, and three will probably be more than enough without the onions. I have a cup listed, so see how much your three leeks make. Luckily I did have to taste on the salt, but it was 1/2 teaspoon of salt.

        Reply

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Baked Maryland Crab Cakes Recipe
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network