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 12 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 Video

Recipe Notes

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

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  • Armella says:

    How much heavy cream?

  • Jacquelyn Perry says:

    Potato soup marvelous

  • John Kelly says:

    I often make creamy instant mashed potatoes with chicken bouillon or French onion soup, cream, butter, variously flavored sour cream chip dip or cheese! I like it almost soupy!

  • Jacquelyn Perry says:

    Potato soup marvelous a fourth cup of white wine is something I added to the soup

  • Marcia Jackson says:

    I agree with your choices of potatoes, exactly the ones I use. I cook mine in vegetable broth, break up with a fork so to have lots of nice potatoe chunks. I add dice ham, I then add half and half, and minced onions. To thicken I use instant potato flakes!! Add what ever spices and seasoning to your taste, this is soooo easy and absolutely the best with some nice crusty bread! Perfect for a cold winter evening in the south.

  • Holly says:

    Hello. Where do you use the sour cream? I think you left it out by accident where you make the sauce. I see it mentioned in the article, just not in the directions.

    • Patricia Pinyard says:

      #9 in the instructions.

  • Ellen Dethrow says:


  • Patricia Urquhart says:

    I’ve always wanted to make a potato soup. We don’t like cilantro. Can I substitute another spice for this one?

    Love all of your recipes. I’ve tried several and all have turned out beautifully.

    • Amanda says:

      You can use scallion or parsley. 🙂

  • ``Beverly Blackburn says:

    Loaded potatoe soup looks great but can I use heavy cream insead of sour cream in the same amount

  • Bobbi Lee Churnside says:

    What type of potatoes do you use

  • Linda Hahlen says:

    Could you not leave the potatoes the way they are instead of mashing?

    • Amanda says:

      Yes, of course you can. You can make the soup the texture that you prefer.

  • Belle says:

    Can this be frozen?

  • Belle says:

    Can this soup be frozen?

  • Barbara Mule says:

    No printer
    Could you email this to me, having surgery on my spine and this soup would keep in my crockpot. Even my husband can make this easy soup..+

    Thank you

  • Jackie says:

    You need to be able to forward your recipes to e mail addresses so I can forward them to myself and then print them….would be nice and I would be grateful….thanks

  • Evelyn Mendonca says:

    Love 💕 you’re recipes so simple to follow ,87 n keep them for me and my family. Thanks

  • Mary says:

    What can I use to make this gluten free?

  • Melissa Burden says:

    Instead of a flour based roux, I use instant mashed potatoes. Just a thought……

  • Jacqui says:

    What is the Sodium count in this soup? I am on a very low Sodium diet and need to know how much is in this soup. Diet limit is 1500 mg.


    This Potato Soup is the Best! I have ever fixed. Very creamy and the Sour Cream adds a great taste.

  • April says:

    Potato soup tastes like you are eating a loaded baked potato! I really think the parsley makes it taste so much better and cheese on it after it’s made HOLY MOLY! Thank you for this recipe!

    I did this in the crock pot and left my potatoes chunky!

  • David says:

    In the video for this soup, you show adding chopped leeks to the pan, but it’s not mentioned any where in the ingredients list of the directions for the recipe. How many leeks are you using?

    • Lisa Russell says:

      Hi, I don’t see how many leeks to use listed in recipe, how many should I use?
      Thanks so much!

      • Amanda says:

        After testing we noticed there was no difference in flavor after adding the leeks (as seen in the video) so they were removed from the recipe. If you want to add leeks you can use about 1 cup of chopped leeks.

  • KC says:

    You forgot to include the Leeks and how much we need.

  • Bonnie says:

    In the video it looks as though celery is added to the onions when cooking them. Is that true?

    • Amanda says:

      It was leeks and after more testing, we removed that item from the ingredients.

  • Sherida says:

    Sub the cilantro for chives and sprinkled a dash of mustard powder. Delicious!

    • Amanda says:

      Great idea!