Potato Soup Recipe
Cozy, creamy, and downright irresistible, this Potato Soup is the kind of dish that wraps you in a warm culinary hug. Each spoonful bursts with velvety potatoes, aromatic garlic and onion, melted cheddar, and a hint of thyme, making this soup perfect for chilly evenings or whenever you crave some comfort food magic. Whether you love it chunky or smooth, garnished with bacon and green onions or simply enjoyed as is, this recipe is guaranteed to become a family favorite that you’ll reach for again and again.

Ingredients You’ll Need
Simple, everyday ingredients come together here to deliver layers of flavor, luscious texture, and that iconic creamy-white color we can’t resist. Each item on this list deserves a spotlight—think of them as different members of a delicious culinary team!
- Russet potatoes: These classic spuds break down beautifully for a creamy texture and mild, earthy flavor.
- Onion: Finely chopped onion adds sweetness and depth for a full-bodied soup base.
- Garlic: Just two cloves give the soup irresistible aromatic notes.
- Butter: Essential for sautéing and adding a rich, silky undertone to every spoonful.
- All-purpose flour: This is the thickener—use gluten-free if needed—to give the soup its classic, luxurious body.
- Chicken broth: Infuses every bite with savory, complex flavor (or use veggie broth for a vegetarian twist).
- Milk: A cup of milk makes the soup creamy without making it too heavy—whole milk yields the dreamiest results.
- Heavy cream: This takes your Potato Soup from homemade to heavenly, adding richness and satiny smoothness.
- Salt, black pepper, and dried thyme: These simple seasonings bring out the best in the main ingredients without overpowering them.
- Shredded cheddar cheese: Stirred in at the end, it brings melty goodness and depth of flavor.
- Chopped green onions: Their sharpness offers a bright, fresh contrast right before serving.
- Cooked bacon (optional): Crumbled bacon adds smoky crunch and makes every bite extra-special!
How to Make Potato Soup
Step 1: Sauté the Aromatics
Grab your favorite large pot and melt the butter over medium heat. Toss in the chopped onion and minced garlic, then let them gently soften for about 3 to 4 minutes. This early step is all about building the flavor base for your Potato Soup, and you’ll know it’s working when your kitchen smells absolutely amazing!
Step 2: Make the Roux
Sprinkle in the flour, stirring constantly to create a thick roux. Cook it for about 1 minute—this not only helps thicken your soup later, but it also removes any raw flour taste. The butter and flour mixture should become a pale golden color that sticks slightly to the bottom of the pan.
Step 3: Add the Broth & Potatoes
Begin gradually whisking in the chicken broth, watching your roux transform into a lovely, creamy base. Once smooth, add the peeled and diced potatoes. Season the mix with salt, black pepper, and thyme before bringing it all to a gentle simmer.
Step 4: Simmer Until Tender
Let everything bubble away over medium-low heat for 15 to 20 minutes. The goal here is to cook the potatoes until they’re perfectly tender and practically melting apart. Stir every so often to prevent sticking, and check the potatoes with a fork—they should yield easily.
Step 5: Mash for Texture
When the potatoes are soft, mash some up right in the pot using a potato masher, or briefly pulse with an immersion blender for a smoother soup. Leave a few hearty chunks if you love a bit of bite—that’s the beauty of homemade Potato Soup!
Step 6: Stir in Dairy
Lower the heat and stir in the milk and heavy cream, letting the soup simmer gently for another five minutes. This is where all that comforting, creamy magic happens, transforming the broth into a velvety delight.
Step 7: Add Cheese & Finish
Remove the pot from the heat and stir in shredded cheddar cheese. As it melts and swirls into the soup, it thickens and flavors every spoonful with melty, cheesy bliss. Taste and adjust seasonings if needed, then get ready to serve!
How to Serve Potato Soup

Garnishes
For the finishing touch, crown each bowl with a generous sprinkle of green onions and a scattering of crispy bacon (if you’re going that route). A little extra cheddar on top never hurts! These garnishes add color, crunch, and a punch of flavor to your Potato Soup.
Side Dishes
Round out the meal by pairing your soup with a hearty chunk of rustic bread, a simple green salad with vinaigrette, or even a gooey grilled cheese for ultimate comfort food vibes. Don’t forget a pickle on the side for those who love a little briny bite!
Creative Ways to Present
Take Potato Soup to a new level by serving it in edible bread bowls, miniature mugs for a party-friendly appetizer, or even hollowed-out baked potatoes as a fun twist! If you’re feeling festive, set out a bunch of toppings and let everyone customize their bowls.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to four days, and give it a good stir before reheating—Potato Soup tends to thicken as it sits, but the flavor gets even better!
Freezing
You can absolutely freeze Potato Soup for later. Just cool it completely, ladle into freezer-safe containers (leave a little space for expansion), and freeze for up to three months. Thaw overnight in the fridge and stir well once reheated for best results.
Reheating
To reheat, place the soup in a saucepan and warm gently over medium-low heat, stirring often to prevent sticking. If it’s a bit too thick, just add an extra splash of milk or broth to restore its original creamy texture.
FAQs
Can I make Potato Soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth and skip the bacon. The soup will stay rich and satisfying, and the thyme, onion, and garlic will provide plenty of depth.
How can I make this gluten-free?
Swap the all-purpose flour for your favorite gluten-free blend or even a tablespoon of cornstarch (mix it into the milk first). Ensure your broth is certified gluten-free, and you’re good to go.
What potatoes are best for Potato Soup?
Russet potatoes are my go-to because they break down just enough to create a creamy, smooth texture, but Yukon Golds would add a lovely buttery flavor if you want your soup a little richer and more golden.
Can I add extra veggies?
Definitely! Diced carrots, celery, or even a few handfuls of frozen peas work beautifully in Potato Soup. Just add them in with the potatoes and let them cook until tender.
How do I make the soup extra creamy?
For maximum creaminess, use whole milk and the full amount of heavy cream, and be generous when mashing the potatoes. For a super-silky finish, blend the entire batch before adding the cheese.
Final Thoughts
Whenever you’re in need of comfort or simply craving something satisfying, give this Potato Soup a try—it’s one of those recipes that never fails to please! Share a big pot with your family, load up on the toppings, and let every bowlful bring a smile to your face.
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Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a warm and creamy bowl of Potato Soup, a comforting classic that is perfect for a cozy night in. This easy-to-make recipe is sure to become a family favorite!
Ingredients
Potato Soup:
- 4 medium russet potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 slices cooked bacon, crumbled (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 3–4 minutes.
- Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and bring to a simmer.
- Add the diced potatoes, salt, pepper, and thyme. Cook for 15–20 minutes or until the potatoes are tender.
- Use a potato masher or immersion blender to slightly mash the potatoes, leaving some chunks for texture. Stir in the milk and cream, and simmer for another 5 minutes.
- Remove from heat and stir in the shredded cheese until melted. Ladle into bowls and garnish with green onions and crumbled bacon, if using.
Notes
- You can make this soup vegetarian by using vegetable broth and omitting the bacon.
- For a lighter version, replace the heavy cream with more milk or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg