If you're looking for a cozy and comforting meal, this Creamy Potato Soup is just what you need! It’s one of my daughter’s absolute favorites—and every time she comes to visit, it’s the first thing she requests. Packed with hearty potatoes, a velvety texture, and warm, savory flavors, this soup is the ultimate fall comfort food.Even better, it’s super versatile! You can easily adjust the seasonings to suit your family’s taste, whether you like it with a kick of spice or extra herbs. So simple, so satisfying—and perfect for chilly evenings or lazy weekends. Let me know if you give it a try… I think you’ll love it as much as we do!
This soup is actually served year round in our home! No need to wait for fall!
If you love potato soup but need something a little more hearty try this Ham Potato and Corn Soup, it's delicious!
Ingredients
- bacon
- onion
- garlic
- flour
- broth
- milk
- Yukon gold potatoes
- cheddar cheese
- sour cream
- salt/pepper
- cajun seasoning
- toppings
See exact quantities in recipe card below.
Instructions
To begin, heat a large stockpot over medium-high heat. Once hot, add the diced bacon and cook until crispy, stirring occasionally. Then, using a slotted spoon, transfer the bacon to a separate plate, reserving about 3 tablespoons of the bacon grease in the pot. (If you prefer, you can discard the excess grease and substitute butter instead.) Next, add the chopped onion and sauté for 3–5 minutes, stirring now and then, until softened. Stir in the minced garlic and continue to cook for another 1–2 minutes until fragrant. After that, sprinkle in the flour and stir for an additional minute to cook it through. Gradually pour in the stock, stirring to combine, followed by the milk and diced potatoes. Continue cooking until the mixture just begins to simmer. At that point, reduce the heat to medium-low, cover the pot, and let it simmer for 10–15 minutes or until the potatoes are tender. Make sure to stir every few minutes to prevent the soup from sticking or burning on the bottom. (Keep in mind that the smaller your potato pieces, the faster they’ll cook.) Once the potatoes are soft, stir in the shredded cheddar cheese, sour cream, seasonings, and reserved bacon. Taste and adjust with extra salt and pepper as needed. Finally, serve the soup warm with your favorite toppings—or let it cool and store in an airtight container in the fridge for up to three days.
See this recipe in action in the video below!
Equipment
A good soup pot is a MUST in every kitchen. Making not only soups and stews but mashed potatoes, frying items, making candies, spaghetti etc! I find a heavy bottom helps prevent creamy items from scorching quite as quickly. Here is a favorite of mine.
Storage
This soup reheats great! Just store in an airtight container for about 3 days. I love these bowls for storing left over soups.
Top Tip
Even though the instructions says to cover while cooking...that does not mean don't stir. You must stir frequently to prevent scorching.
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Dessert
Creamy Potato Soup
Ingredients
- 4 slices bacon diced
- 3 Tablespoons reserved bacon grease or butter
- ⅓ cup yellow onion finely diced
- 2-3 cloves garlic peeled and minced
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk warmed
- 1 ½ pounds Yukon gold potatoes diced and peeled
- 1 cup cheddar cheese shredded
- ⅓ cup sour cream I use light
- 1 teaspoon salt or more to taste
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon Cajun seasoning
- optional toppings: thinly-sliced green onions extra shredded cheese, extra bacon, sour cream
Instructions
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease). Add onion and sauté for 3-5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes. Continue cooking until the mixture just reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.) Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream, salt, pepper, Cajun seasoning and cooked bacon bits. Taste and season with extra salt and pepper, if needed. Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
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