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Best Homemade Potato Soup

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This creamy and comforting Potato Soup is loaded with tender potatoes, rich flavors, and topped with your favorite garnishes. It’s hearty, easy to make, and perfect for a cozy meal on a chilly day.

Ingredients

Scale
  • For the Soup:
    • 4 medium russet or Yukon Gold potatoes, peeled and diced (about 5 cups)
    • 4 slices bacon, diced (optional)
    • 1 medium onion, finely chopped
    • 2 garlic cloves, minced
    • 3 cups chicken or vegetable broth
    • 1 cup milk (whole or 2%)
    • 1 cup heavy cream
    • 2 tablespoons all-purpose flour (for thickening)
    • 1 teaspoon dried thyme
    • Salt and pepper, to taste
  • For Topping:
    • Shredded cheddar cheese
    • Sliced green onions or chives
    • Sour cream
    • Additional cooked bacon, crumbled

Instructions

  • Cook the Bacon (If Using):
    • In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot. If skipping bacon, substitute with 2 tablespoons of butter or olive oil.
  • Sauté the Aromatics:
    • Add the chopped onion to the pot and sauté until softened, about 3–4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
  • Cook the Potatoes:
    • Stir in the diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender.
  • Thicken the Soup:
    • In a small bowl, whisk together the flour and milk until smooth. Stir the mixture into the pot, followed by the heavy cream. Simmer for another 5–7 minutes, stirring occasionally, until the soup thickens.
  • Blend for Creaminess (Optional):
    • For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
  • Serve:
    • Ladle the soup into bowls and garnish with shredded cheddar cheese, green onions, sour cream, and crumbled bacon. Serve warm.

Notes

  • Add ½ teaspoon smoked paprika or cayenne pepper for extra depth and a hint of spice.
  • Substitute heavy cream with more milk or evaporated milk for a lighter option.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.

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