Potato Soup

filed under: Food + Drink on October 27, 2018

This Potato Soup is the ultimate comfort food! Thick, rich, and creamy soup packed with flavor. It is one of our go-to dinners for a reason!

If you love soups you might also enjoy my Best Ever French Onion Soup and Cheeseburger Soup.

Bowl of Potato Soup

Potato Soup

This is more of a “loaded” baked potato soup as I add bacon and cheese at the end, but I don’t think anyone will complain. 😉 I have served this soup so many times the kids refer to it as “the” soup.

“Mom, can you make the soup?” Why, yes I can! It’s easy enough to pull together and satisfying enough for dinner. Served with a salad and some fresh bread for dipping and you have one heckuva perfect meal!

Bowl of Potato Soup

How to Make Potato Soup

Start with a good potato. I love using Russet potatoes in Potato Soup. They are high-starch potatoes with a light, mealy texture. My second favorite is red potatoes with a little of the skin left on. They hold their shape better than other potatoes after cooking, which makes them ideal for soups when you want skin-on chunks of potato.

Next is the cream base. Normally you would melt the butter in a saucepan, stir in flour and seasonings, and then whisk in the milk or heavy cream until smooth. Then cook over medium-high heat until the base is slightly thickened and bubbly. I opted for sour cream in this recipe as I find it adds extra creaminess and holds up well to the other liquids in the soup. You don’t need to cook the sour cream mixture as long as you would the milk roux mixture, it just needs to be heated through.

Spoonful of Potato Soup

Finally, you finish off the soup with an immersion blender or countertop blender. I like a half-n-half ration… meaning I will remove half the potatoes and blend the rest. This ensures big glorious bites of potato among the silky creamy soup. Cook soup until heated and adjust seasonings. (I much prefer to season at this stage of cooking.) If you want a thinner soup, stir in a little milk or heavy cream.

Ladle of Potato Soup

Slow Cooker Potato Soup

Just in case you want to use your crockpot for this amazing potato soup, here are the directions for that.

Add the chopped bacon, onion, garlic, potato, bouillon cube, and chicken stock to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. After the potatoes are completely cooked through add butter to a small saucepan. Melt and then add in the flour. Whisk until combined. Add the sour cream and cilantro and stir until combined and heated through. Add the butter mixture to the crockpot and stir well. Add in the seasonings.
If you want to you can use an immersion blender or potato masher to break up some of the potatoes, it just depends on how creamy you want the soup.

Serve warm and add cheese, cilantro, and bacon bits if you have any.

*If you want your bacon crispy instead of cooked in the soup, you can fry it in a pan prior to adding to the soup.

Love this soup? Check out all the soups on iambaker as well as the perfect Homemade Croutons!

5 from 13 votes
Potato Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Creamy and packed with flavor, this is going to be your new favorite Potato Soup!

Course: Main Course, Soup
Cuisine: American
Keyword: potato soup
Servings: 12 people
Calories: 242 kcal
Author: Amanda Rettke
  • 3-4 slices thick cut bacon, cut in half
  • 1 yellow or white onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 1 chicken bouillon cube
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 2 tablespoons chopped cilantro*, divided
  • 1/2 - 1 teaspoon chili powder optional
  • salt and pepper to taste
  • shredded cheese for garnish
  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside.
  2. Cook chopped onion in reserved bacon drippings until onion is translucent, about 5 minutes.
  3. Add in garlic and continue cooking for 1 to 2 minutes.
  4. Add cubed potatoes, chicken bouillon cube, and toss potatoes to coat. Saute for 3 to 4 minutes.

  5. Add chicken stock to just cover the potatoes.

  6. Cover and simmer until potatoes are tender, about 20 minutes.
  7. In a separate pan, melt butter over medium heat. Whisk in flour.
  8. Cook, stirring constantly, for 1 to 2 minutes.
  9. Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.

  10. Stir the cream mixture into the potato mixture. Using an immersion blender, puree about 1/2 the soup, and return to the pan. (Can also use a blender, just be careful!)
  11. Add in salt, pepper, and chili powder if using, as well as half the crumbled bacon. Adjust seasonings to taste. 

  12. Garnish with remaining crumbled bacon, cheese, and cilantro.

Recipe Notes

*If you do not want to use cilantro you can use scallion or parsley. 

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  • Judith Taylor says:

    You mention Leeks in the ingredients , but don’t mention in the Recipe how much to use . I Believe you cook the leeks with the Oniond.

  • Ken says:

    Spouse allergic to poultry. What would be a good substitute for the Chicken stock and bullion?

    • Amanda Rettke says:

      You can use vegetable stock.

  • Linda says:

    Absolutely delicious! My only thing I noticed is my soup was darker or discolored. Onions were muddied from the bacon grease So not as pretty as your picture But my husband Loved it! I used a Lodge Dutch oven so not sure what I could have done differently.

    Linda M
    Wheaton, Illinois

  • Faith says:

    okay just read the directions and recognize all these ingredients which I have. So, that’s what I’m going to make tonight. Will check with you after dinner. Just wish these pop ups would not cover all the message and ingredients etc. Just takes me twice as long to read and get through the recipe..Fortunately today had the time & Patience.

  • Paula says:

    I made it tonight and the family loved it. Nice, thick and flavorful. Made up very quickly, too. Would have been helpful if the ingredients were a bit more specific – how many cups or pounds of potatoes and how much onions.

  • lorna anderson says:

    I copied and plan to try it!

  • George says:

    Is it freezer friendly ?…

    • Elizabeth Keeney says:

      Hi, George! I work with iambaker and am happy to help with questions. We have not tried freezing this soup, so I can’t say how well it would freeze. Generally, potato soups don’t freeze the best because of the dairy products in them. I hope this helps, and have a great day!

  • Jane says:

    This is the most delicious soup I’ve ever made! We had enough for 3 whole meals…I didn’t put the sour cream because my husband is a weirdo and won’t let me use it in his food..Haha. But to me it didn’t need it. We used a potato masher and not a blender since we like it a little chunky and we travel in our RV and don’t have a big blender with us…I’m making it again today since it’s been 3 weeks. 😋😋😋

  • Sandy cope says:

    I love your recipes

  • Michele White says:

    Delicious!!! Made this last night is was so good. Didn’t have bouillon cube, still delicious. Going in my recipes.

  • Denise Steiner says:

    Sooo good I added ham also & didn’t have cilantro so used my freeze dried scallions! My husband couldn’t stop eating it till his stomach hurt from being so full. I have made potato soup for years put I’m certainly not against trying someone else’s recipes!
    Thank you again🌹