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

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.

Spoonful of Potato Soup

Potato Soup Variations

  • If you want a thinner soup, stir in a little milk or heavy cream.
  • If you like a “chunkier” soup, blend 1/4 of the soup instead of 1/2. That will leave you with more bites of potato.
Ladle of Potato Soup

More Delicious Soups

5 from 13 votes

Potato Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Creamy and packed with flavor, this is going to be your new favorite Potato Soup!


  • 3-4 slices thick-cut bacon
  • 1 medium yellow or white onion, diced
  • teaspoons garlic, minced
  • 8 medium potatoes, peeled and cubed
  • 4 cups (32 ounces) chicken stock, or enough to cover potatoes
  • 1 chicken bouillon cube
  • 3 tablespoons unsalted butter
  • ¼ cup (31 g) all-purpose flour
  • 1 cup (230 g) sour cream
  • 2 tablespoons chopped cilantro*, divided
  • ½-1 teaspoon chili powder optional
  • salt and pepper to taste
  • shredded cheese for garnish


  • In a Dutch oven, cook the bacon over medium heat until crispy. Remove bacon from pan, and set aside on a paper towel-lined plate to drain.
  • To the same Dutch oven, add the onion to the reserved bacon drippings. Cook until onion is translucent, about 5 minutes.
  • Add in garlic and continue cooking for 1 to 2 minutes.
  • Add potatoes and chicken bouillon cube. Toss potatoes to coat. Saute for 3-4 minutes.
  • Add enough chicken stock to just cover the potatoes.
  • Cover and simmer until potatoes are tender, about 20 minutes.
  • In a separate skillet, melt the butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly until lightly browned, about 1-2 minutes.
  • Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.
  • Add the sour cream mixture to the potato mixture, and stir to combine. Place half of the soup into a separate large bowl. Using an immersion blender, puree about ½ the soup, and then return to the Dutch oven. (You can also use a blender, just be careful!)
  • Stir in salt, pepper, chili powder if using, and half of the cooked and crumbled bacon.
  • Garnish with remaining crumbled bacon, cheese, and cilantro.


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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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?

      1. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

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