Easy Potato Soup: Creamy Comfort in Just 30 Minutes

Easy potato soup is one of those meals that never goes out of style in my kitchen. After decades of making this recipe for my family, I can tell you it’s the kind of dish that turns a cold evening into something special with just one pot and a handful of ingredients.

I still remember the first time my grandmother taught me to make potato soup on her farm in the Midwest. We’d stand at her old cast-iron stove, the windows fogged up from the steam, while she showed me how to coax the most incredible creaminess from simple potatoes. She’d always say, “Betty, the secret isn’t fancy ingredients – it’s knowing when to stop stirring and let the pot work its magic.” That soup became a Sunday staple at her farmhouse table, surrounded by family and the sound of laughter echoing through the rooms. Now, when I make this easy potato soup in my own kitchen, I can still smell that same comforting aroma that meant home. Your kitchen’s about to smell incredible!

Why This Easy Potato Soup Belongs in Your Recipe Box

Over the years, I’ve made countless pots of soup, but this easy potato soup recipe keeps finding its way back to my stovetop. There’s something beautiful about a dish that delivers restaurant-quality comfort with ingredients you likely already have in your pantry.

Here’s what makes this potato soup so reliable:

• Comes together in one pot – Less cleanup means more time enjoying your meal with loved ones
• Ready in just 30 minutes – Perfect for those busy weeknights when you need comfort fast
• Thick and creamy texture – No cream soup cans needed; real ingredients create genuine richness
• Uses everyday ingredients – Potatoes, bacon, butter, and cheese you probably have on hand
• Kid-approved flavor – Even picky eaters come back for seconds
• Adapts to your preferences – Make it extra creamy or leave it chunky based on your family’s taste

I’ve served this soup to everyone from my grandchildren to neighbors stopping by on snowy afternoons, and it never disappoints.

What Goes Into This Easy Potato Soup

Russet potatoes form the foundation of this soup, and I always choose them for their high starch content that creates that signature creamy texture when mashed.

Bacon adds a smoky depth that transforms simple potato soup into something extraordinary, and those crispy bits on top make every spoonful special.

Unsalted butter helps create the roux that thickens the soup, and using unsalted allows you to control the seasoning perfectly.

Onion and garlic build the aromatic base that my grandmother always said was “where the flavor starts its journey.”

All-purpose flour works with the butter to create a roux that gives the soup body without making it gummy.

Whole milk and chicken broth combine to create a balanced creaminess that’s rich but not heavy, and I’ve found this ratio works better than using all cream.

Sour cream stirs in at the end for tang and extra silkiness that makes each bite more interesting.

Cheddar cheese melts into the soup for that classic loaded potato flavor, and in my kitchen, I prefer sharp cheddar for more pronounced taste.

Green onions provide a fresh, mild onion flavor for garnish that brightens the richness of the soup.

How to Make Easy Potato Soup

Step 1. I always start by peeling and cubing 4 large russet potatoes into 1-inch pieces, then placing them in a bowl of cold water – this prevents browning and rinses away excess starch for a cleaner-tasting soup.

Step 2. In your large dutch oven, sauté the bacon pieces over medium heat until they’re crispy and golden, then remove them but leave about 1 tablespoon of that flavorful bacon grease in the pot.

Step 3. Betty’s tip: Add the butter to the bacon grease and let it melt completely before adding your finely chopped onion, cooking until it becomes translucent and fragrant (about 3-4 minutes).

Step 4. Stir in the minced garlic and cook for just 30 seconds – I’ve learned that garlic needs less time than onions to prevent bitterness.

Step 5. Whisk in the flour and let it cook for 60 to 90 seconds, stirring constantly until it turns light golden to create a roux that will thicken your easy potato soup beautifully.

Step 6. After years of making this, I pour in the milk and chicken broth slowly while whisking to prevent lumps, then bring the mixture to a gentle simmer.

Step 7. Drain your potatoes and add them to the pot, then reduce heat and simmer for about 10 minutes until they’re tender enough to pierce easily with a fork.

Step 8. Using a potato masher, lightly mash some of the potatoes right in the pot – the key I discovered is leaving some chunks for texture while creating creaminess from the mashed portions.

Step 9. Season with salt and pepper to taste, then stir in the sour cream and shredded cheddar cheese along with most of the cooked bacon, saving some for topping.

Step 10. Bring the soup back up to a gentle simmer, then turn off the heat and serve immediately with your reserved bacon, extra cheese, sour cream, and chopped green onions.

Keeping This Easy Potato Soup Fresh

I typically store leftover potato soup in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The soup will thicken as it cools, which is completely normal – just add a splash of milk or broth when reheating to return it to your preferred consistency.

Betty’s experience has taught me that potato soup doesn’t freeze particularly well because the dairy and potatoes can separate and become grainy when thawed. If you’re planning to make this ahead, I recommend preparing it fresh or storing it refrigerated for just a few days.

For the best texture, I reheat leftover soup in a saucepan over low to medium heat, stirring occasionally and adding a bit of liquid if needed. My family prefers when I reheat it slowly rather than using the microwave, as the gentle warming preserves that creamy consistency. If you do use a microwave, heat in 1-minute intervals, stirring between each, until warmed through.

Perfect Partners for Easy Potato Soup

Christmas Salad – The crisp, fresh vegetables and tangy dressing provide a wonderful contrast to the rich, creamy soup, making this combination feel like a complete restaurant meal.

Freshly Baked Italian Bread – There’s something magical about tearing off a piece of warm, crusty bread to dip into your potato soup, soaking up every last bit of that creamy goodness.

Simple side salad – I often prepare a basic green salad with mixed lettuce, cherry tomatoes, and cucumbers dressed in a light vinaigrette to balance the heartiness of the soup.

Crusty sourdough bread – The tangy flavor of sourdough complements the richness of the potato soup beautifully, and it’s perfect for mopping up your bowl.

Easy Vegetable Soup – If you’re serving a crowd, offering both soups gives guests variety while keeping the meal simple and comforting.

Creamy Scalloped Potatoes – For potato lovers, pairing this soup with scalloped potatoes as a side creates an indulgent comfort food feast.

Biscuits and Gravy Casserole – The fluffy biscuits work wonderfully alongside the creamy soup for a hearty Midwest-style meal.

Cowboy Breakfast Sliders – These hearty sliders make a surprisingly good pairing with potato soup for a casual brunch gathering.

Frequently Asked Questions

Can I substitute the bacon in this easy potato soup? I recommend using diced ham if you’d prefer to skip the bacon – it provides similar savory flavor without the extra step of crisping. You can also use turkey bacon for a leaner option.

What type of potatoes work best for this recipe? Russet potatoes are my go-to choice because their high starch content creates that thick, creamy texture when mashed, but Yukon Golds work well too if you prefer a slightly buttery flavor.

Can I make this soup ahead of time? Many home cooks find success making the soup a day ahead and storing it refrigerated, though I suggest adding the cheese and sour cream fresh when reheating to maintain the best texture.

How do I prevent my potato soup from being too thick? To prevent this issue, simply add more chicken broth or milk when reheating until you reach your desired consistency – the soup naturally thickens as it sits.

Can I use an immersion blender instead of a potato masher? Betty’s solution is to use an immersion blender for just a few pulses if you want an extra creamy soup, but be careful not to over-blend or you’ll end up with a gluey texture instead of chunky creaminess.

Is heavy cream better than milk for this recipe? The best approach I’ve tested is using whole milk as written, but you can substitute half-and-half or heavy cream for an even richer soup – just be aware it will be more calorie-dense.