Creamy Potato Soup

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This Potato Soup is super easy to make, rich and creamy and it’s fully loaded with flavor!

Our fave baked potato toppings are the perfect addition to this soup including bacon and a generous dose of cheddar cheese. The perfect meal!

Ladle full of Creamy Potato Soup

The Best Potatoes for Soup

Any type of potatoes will work in this recipe. I like to use red potatoes for soup because they are firm but yield a creamier result. Keep a bit of the skin on for that home-style look and flavor! Yukon gold is great here too!

Russet potatoes break down a bit easier but they aren’t quite as smooth as a red or Yukon potato would be. If using russet or baking potatoes, peel the skins first.


Bacon This recipe uses the real deal bacon instead of bacon bits because we also use the yummy bacon fat to cook the onions. So much flavor!

Broth I use chicken broth because I love the flavor, veggie broth works too!

Milk  The milk makes it creamy without making it too heavy or rich. Swap out milk for non-dairy if you’d like or even evaporated milk.

Add-Ins Whatever you top your favorite baked potato with would be a great addition to this soup! I add bacon and sharp cheddar.

How to Make Creamy Potato Soup

While this recipe is for the stove top, you can find our favorite crock pot version here (or in the Instant Pot). To make this on the stove:

  1. Cook bacon, onion, and garlic until fragrant (per recipe below).
  2. Add broth & potatoes and simmer until tender.

potatoes being mashed in a pot for Creamy Potato Soup

  1. Use a potato masher to smash some of the potatoes.  Season with salt and pepper and add in cheddar cheese, sour cream, chives, and bacon.

This soup is so flavorful and hearty, it really only calls for simple sides like a salad with a tangy vinaigrette and maybe some garlic bread for dipping.


From ham and potato soup to an easy potato leek soup or even roasted broccoli, the possibilities are endless.

  • Cheeses (pretty much anything goes)
  • Croutons
  • Roasted Jalapenos or peppers
  • Cooked sausage, leftover hamCreamy Potato Soup in a pot with a wooden spoon

Leftovers heat well on the stove or microwave.

Sadly soups with dairy don’t freeze well as they can change consistency. If you do freeze this soup, freeze before adding the extra sour cream. Reheat slowly over medium-low heat as to not curdle the milk.

More Cozy Creamy Soups

Did you love this Creamy Potato Soup? Be sure to leave a rating and a comment below!

Ladle full of Creamy Potato Soup
5 from 22 votes
Review Recipe

Creamy Potato Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
This recipe is so easily adapted to so many different variations in terms of add-ins and mix-ins, there’s no way you can go wrong!


  • 6 thick slices of bacon chopped
  • ½ white onion diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups whole milk
  • 2 pounds red potatoes peeled and diced small
  • 1 cup sharp cheddar cheese shredded
  • ½ cup sour cream
  • ¼ cup chives minced
  • Kosher salt to taste
  • Black pepper to taste

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  • Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
  • Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
  • Sprinkle in the flour and whisk to combine. The mixture will be thick.
  • Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
  • Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn't boil as the milk can burn.
  • When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
  • Stir in the shredded cheese, sour cream, chives, and the crispy bacon. Taste and season with the desired amount of kosher salt and pepper.

Nutrition Information

Calories: 484.87, Carbohydrates: 55.69g, Protein: 20.02g, Fat: 20.88g, Saturated Fat: 12.03g, Cholesterol: 60.41mg, Sodium: 464.61mg, Potassium: 1419.29mg, Fiber: 4.36g, Sugar: 12.64g, Vitamin A: 784.52IU, Vitamin C: 23.41mg, Calcium: 408.04mg, Iron: 2.56mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Main Course, Soup
Cuisine American
a serving of creamy potato soup with writing
a bowl of creamy potato soup with writing
top image - a ladle full of potato soup. Bottom image - potato soup in a pot with toppings
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. It’s cold and rainy here today! This potato soup was the perfect comfort food for supper. And lots of leftovers for lunch tomorrow 5 stars

  2. Excellent. The second time I made this I used about one cup less water only because I like my soup really thick. This is a fantastic tasty soup and the recipe is easy. If I can make it, anyone can!5 stars

  3. Tried this tonight . My son didn’t really want me to change the way I always make it, but once he tasted it he absolutely loves it! It was really really good!5 stars

      1. Everything your looking for on a cold winter night. Warm creamy and rich. Mmm. A new family favorite!5 stars

      2. This soup is such a delicious choice for those chilly nights! Glad you enjoyed it, Raquel.

  4. Tried this recipe out last night and it is now my new favorite potato soup recipe!! Absolutely phenomenal flavor! The only thing I had a problem with is the potatoes took a really long time to get soft even though I did about 1\4 inch dice. Next time I make I’m going to try parboiling the potatoes before adding to the soup.5 stars

    1. Hi Rachel, you can try dicing them a bit smaller or parboiling is a good idea. But I am so glad you loved it.

  5. Hi Holly,
    I enjoy your blog a lot. Keep up the good work.
    To avoid burning, how much lee-way does a cook have in changing the order of the cooking steps? Say, cook the potatoes in broth, skip the roux (or add flour with the dairy,) mash the potatoes; then add milk, followed by the sour cream? Using a second pot to cook potatoes in broth simplifies my protocol and allows the roux.
    I must admit that I took this tack when trying to envision your recipe happening in an instant pot or other multi-use pressure cooker.
    Thanks and all the best.
    Rod on Pender Island

    1. Thank you so much Rod! I’ve only made the recipe on the stove, so can’t say for sure. Your method sounds like you’ve tried it before, so hopefully will work. Let us know if you try this delicious soup in the Instant Pot!