The short answer: this easy potato soup makes about 10 cups in 45 minutes from pantry staples.
- Soften onion and garlic in butter, then stir in flour
- Simmer diced potatoes in broth until tender
- Mash about a third of the pot, then stir in milk and cheddar
- Loaded: top with bacon, cheese, sour cream and green onions
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
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Prep time: 15 minCook time: 25 minTotal time: 40 minServings: 10 cups
This easy potato soup makes about 10 cups in 45 minutes from pantry staples. Soften an onion and garlic in butter, stir in flour, then simmer diced potatoes in broth until tender. Mash about a third of the pot for a creamy body, stir in milk and cheddar, and season. Top it with bacon, cheese, sour cream and green onions and you have loaded potato soup. Below you'll find the ingredient amounts, the best potatoes to use, variations and how to store leftovers safely.
I love cooking, and a pot of potato soup is one of the cheapest cozy dinners there is. It's also forgiving, which makes it a good weeknight recipe when the day ran long.
Ingredients for potato soup
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 3 pounds (about 6 medium) | Russet, Yukon Gold or half of each, peeled and diced into ¾-inch cubes |
| Butter | 4 tablespoons | Or 2 tablespoons bacon fat plus 2 of butter |
| Onion | 1 large, diced | Yellow or sweet |
| Garlic | 3 cloves, minced | |
| All-purpose flour | ⅓ cup | Helps the soup stay creamy |
| Chicken or vegetable broth | 4 cups | Low-sodium lets you control salt |
| Milk | 2 cups | Whole milk is richest; half-and-half for extra creamy |
| Sharp cheddar | 1 cup, shredded | Plus more for topping |
| Sour cream | ½ cup | Optional, stir in at the end |
| Salt, pepper, dried thyme | To taste | Start with 1 teaspoon salt |
For loaded potato soup: 6 slices of bacon, cooked and crumbled, extra cheddar, sour cream and 3 sliced green onions.
Which potatoes are best for potato soup?
| Potato | Texture in soup | Best for |
|---|---|---|
| Russet | Breaks down, very thick and fluffy | Classic creamy potato soup |
| Yukon Gold | Holds shape, buttery and smooth | Chunky soup, blending |
| Red | Firm, skins can stay on | Rustic or chowder-style soup |
| Russet and Yukon mix | Creamy base with soft chunks | The best of both |
How to make potato soup, step by step
- Cook the bacon (if making it loaded). Crisp it in a large pot, then move it to a paper towel. Pour off all but 2 tablespoons of fat.
- Soften the onion. Add the butter and onion and cook over medium heat for 5 minutes. Add the garlic for 1 more minute.
- Make a quick roux. Sprinkle in the flour and stir for 1 to 2 minutes so it loses its raw taste.
- Add the broth slowly. Whisk in the broth a cup at a time so no lumps form.
- Simmer the potatoes. Add the potatoes, thyme and salt. Bring to a boil, then simmer partly covered for 15 to 20 minutes, until a fork slides through.
- Mash part of the pot. Use a potato masher on about a third of the potatoes, or pulse an immersion blender a few times.
- Finish with dairy. Lower the heat and stir in the milk and cheese until melted. Don't let it boil after the milk goes in.
- Season and top. Stir in sour cream if using, taste for salt and pepper and add your toppings.
Too thick? Add a splash of broth or milk. Too thin? Simmer it uncovered for a few minutes or mash a few more potatoes.
Tips for the best potato soup
These small habits are what make the best potato soup recipe, whichever version you cook:
- Dice evenly. Cubes of about ¾ inch cook at the same rate, so you don't end up with some mush and some hard centers.
- Mash, don't purée. Mashing about a third of the pot gives a creamy body with soft chunks. Running a blender too long makes the soup gluey.
- Keep the dairy off the boil. Lower the heat before the milk and cheese go in, and keep it below a boil from then on so it stays smooth.
- Shred your own cheese. A block of cheddar shredded at home tends to melt more smoothly than bagged shreds.
- Salt at the end. Bacon, cheese and broth all add salt, so taste once the toppings are chosen before adding more.
Potato soup variations
| Version | What to change |
|---|---|
| Loaded potato soup | Bacon, cheddar, sour cream and green onions on top |
| Slow cooker potato soup | Potatoes, onion, garlic and broth on low 6 to 8 hours; add dairy at the end |
| Instant Pot potato soup | Pressure cook potatoes in broth 8 to 10 minutes, quick release, then mash and add dairy |
| Lighter potato soup | Skip the flour, use 2% milk and blend half the pot for body |
| Potato leek soup | Swap the onion for 2 sliced leeks; skip the cheese |
| Ham and potato soup | Stir in 2 cups diced leftover ham, a good use for a holiday ham |
| Vegetarian potato soup | Vegetable broth and smoked paprika instead of bacon |
Storing and reheating potato soup
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours and to divide large pots of soup into shallow containers so they cool quickly. The FoodSafety.gov cold storage chart lists 3 to 4 days in the fridge for soups.
| Step | What to do |
|---|---|
| Cooling | Shallow containers, into the fridge within 2 hours |
| Fridge | 3 to 4 days |
| Freezer | Best frozen before the dairy goes in |
| Reheating | Gently over medium-low, stirring, until steaming hot |
| Thickened in the fridge | Stir in a splash of milk or broth as it warms |
What to serve with potato soup
- A green salad or roasted broccoli
- Grilled cheese or ham sandwiches
- Cornbread, biscuits or crusty bread
- A side of chili for a soup-and-chili night
Plan it into your week
Soup nights stretch a budget best when they're on the plan and the leftovers have a night too. For a ground-beef variation on a creamy soup dinner, try cheeseburger soup another night.
- Meal Planner & Grocery List, $3.99. Put potato soup on the calendar and keep the grocery list to what you don't have.
- Family Recipe Binder, $6.99. Save your version, with your toppings and tweaks, on a recipe page.
- Home Management Bundle, $16.99. The Household Binder, Cleaning Schedule and four more home-organizing printables in one set, for when the kitchen is only one part of running the house.
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More easy dinners
Prefer your potatoes whole? Our air fryer baked potatoes get salty, crackly skin and a fluffy center with no oven preheating. For the classic oven method, see how long to bake a potato at 350, 400 and 425°F.
Looking for another pantry soup? Our tomato soup from canned tomatoes costs a few dollars for 6 bowls. Want more ways to cook the spud? Browse our potato recipes list. For a broth-based pot with ground beef and vegetables, make hamburger soup.
For more cold-weather pots, browse these hearty winter soups grouped as brothy, creamy, bean and lentil, and chili and stew.
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Frequently asked questions
How do you make potato soup? To make potato soup, cook onion and garlic in butter, stir in a little flour, then add broth and diced potatoes and simmer for about 15 to 20 minutes until tender. Mash part of the pot for body, stir in milk and cheese, and season with salt and pepper.
What are the best potatoes for potato soup? Russet potatoes make the thickest, fluffiest potato soup because they break down as they cook. Yukon Golds hold their shape and taste buttery. A half-and-half mix gives you a creamy base with tender chunks.
How do I thicken potato soup? You can thicken potato soup by mashing or blending about a third of the potatoes right in the pot, because the starch thickens the soup without extra flour. You can also simmer it a few minutes longer uncovered or stir in a spoonful of instant potato flakes.
What goes in loaded potato soup? Loaded potato soup is the creamy base topped like a loaded baked potato: crumbled bacon, shredded cheddar, sour cream and sliced green onions. Cook the bacon first and use a spoonful of its fat to soften the onion for more flavor.
Can I make potato soup in a slow cooker? Yes, you can make potato soup in a slow cooker. Put the potatoes, onion, garlic and broth in the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Mash part of it, then stir in the milk, cheese and sour cream during the last 15 to 30 minutes.
Can you freeze potato soup? You can freeze potato soup, but dairy-heavy versions can turn grainy when thawed. For the best texture, freeze the soup before adding the milk, cheese and sour cream, then stir them in as you reheat.
How long does potato soup last in the fridge? Potato soup lasts 3 to 4 days in the refrigerator. Cool it in shallow containers and refrigerate it within 2 hours of cooking, then reheat leftovers until steaming hot.
Why is my potato soup gluey? Potato soup turns gluey when starchy potatoes are overworked, usually in a blender running too long. Mash by hand or pulse a blender briefly, and blend only part of the pot.
How much potato soup does this recipe make? This recipe makes about 10 cups, which is 6 to 8 bowls. It doubles easily in a large stockpot for a crowd or for freezer portions.
How do I add potato soup to my weekly meal plan? Put potato soup on a busy weeknight in the Meal Planner & Grocery List from HomeBase Paper Co., and list only the potatoes, dairy and toppings you need. Plan a second night of leftovers so one pot covers two dinners.
What makes the best potato soup? The best potato soup comes from evenly diced potatoes, mashing only part of the pot for a creamy texture with chunks, and keeping the soup below a boil once the milk and cheese go in. Taste for salt at the end, since bacon, cheese and broth are already salty. Once you've found your version, the HomeBase Family Recipe Binder ($6.99) has printable recipe pages to keep it.
Can I make potato soup without flour? Yes, you can make potato soup without flour: skip the roux and mash about half of the potatoes instead of a third, so their starch thickens the broth. Simmer it uncovered for a few extra minutes if it's still thin.
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Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov