This easy potato soup is my go-to when the weather turns chilly and I need something warm and satisfying on the table fast. After years of making soup in my Midwest kitchen, I’ve learned that the very best recipes don’t require fancy ingredients or complicated techniques – just good, honest cooking that brings everyone to the table with a smile.
There’s something about potato soup that takes me right back to my grandma’s farmhouse kitchen on those crisp autumn Sundays. She’d have a pot simmering on the stove, filling the whole house with the most wonderful aroma of bacon and onions. I’d sit at her worn wooden table, watching her stir and taste, always knowing exactly when to add a pinch more salt or another handful of cheese. She taught me that the secret to truly great potato soup isn’t heavy cream or complicated steps – it’s building layers of flavor and letting simple ingredients shine. Now, when I make this recipe in my own kitchen, I use her time-tested approach with a few tweaks I’ve discovered over the years. The result? A beautifully creamy soup that’s rich without being heavy, comes together in about 35 minutes, and always disappears fast. Your kitchen’s about to smell incredible!
What Makes This Easy Potato Soup So Special
I’ve made countless pots of potato soup over the years, and this recipe has become my absolute favorite because it delivers everything I want in comfort food without any fuss. Through plenty of trial and error in my kitchen, I’ve landed on a method that works every single time.
Here’s what makes this soup stand out:
- Uses ingredients you likely have on hand – No specialty items or last-minute grocery runs required
- Comes together in just 35 minutes – Perfect for busy weeknights when you need dinner fast
- Rich and creamy without heavy cream – Greek yogurt creates that luxurious texture we all love
- Incredibly versatile – Easy to adapt for vegetarian guests or gluten-free needs
- Consistently delicious results – The technique is foolproof, even for newer cooks
- Feeds a crowd happily – This is the kind of soup that makes everyone ask for seconds
I love that this recipe respects my time while still giving me that homemade, cozy feeling my family craves. It’s become one of those recipes I turn to again and again.
Key Players in This Recipe
Bacon provides the smoky, savory foundation that makes this soup so irresistible. I always choose center-cut bacon to keep things a bit leaner while still getting that wonderful flavor.
Yukon gold potatoes are my top choice because they’re naturally creamy and hold their shape beautifully without turning mushy. Their buttery flavor elevates the entire soup.
Chicken stock builds the flavorful base that ties everything together. In my kitchen, I prefer a good-quality stock for the richest taste, though vegetable stock works wonderfully for vegetarian versions.
Sharp cheddar cheese delivers that tangy, bold flavor we all crave in potato soup. The sharper the cheese, the more depth you’ll get in every spoonful.
Greek yogurt creates incredible creaminess without the heaviness of cream. I’ve found it adds a pleasant tang while keeping the soup lighter and more digestible.
Bacon grease (or butter) carries flavor throughout the soup in a way that oil simply can’t match. Those reserved tablespoons are liquid gold for building taste.
All-purpose flour thickens the soup to that perfect, spoonable consistency. It creates a light roux that gives body without making things gummy.
Garlic and onions form the aromatic backbone that makes your kitchen smell amazing while the soup simmers.
How to Make Easy Potato Soup Step by Step
Step 1. I always start by crisping the bacon in my large stockpot over medium-high heat, stirring occasionally until it’s perfectly golden. Transfer it to a paper towel-lined plate and reserve about 3 tablespoons of that flavorful bacon grease in the pot.
Step 2. Betty’s tip: Add your diced onion to that bacon grease and let it sauté for a full 5 minutes, stirring now and then. You want it soft and translucent, which builds sweetness into the soup base.
Step 3. Stir in the minced garlic and cook for 1-2 minutes until your kitchen smells incredible, being careful not to let it burn.
Step 4. After years of making this, I’ve learned that sprinkling in the flour and cooking it for a full minute is crucial – it removes that raw flour taste and helps thicken the soup beautifully.
Step 5. Pour in the chicken stock gradually, stirring constantly to prevent lumps, then add the warmed milk and diced potatoes. I’ve found that warming the milk first prevents temperature shock.
Step 6. Bring everything just to a simmer – not a rolling boil – then reduce the heat to medium-low, cover the pot, and let it cook for 10-15 minutes. The key I discovered is stirring every few minutes to prevent the bottom from scorching.
Step 7. Once your potatoes are fork-tender, remove the pot from heat and stir in the cheddar cheese, Greek yogurt, most of the bacon, plus salt and pepper. My family prefers when I save a bit of bacon for topping.
Step 8. Taste and adjust the seasoning – this is where you make it your own. I usually add an extra pinch of salt and a few grinds of fresh pepper.
Step 9. Ladle into bowls and top with green onions, extra cheese, that reserved bacon, and a dollop of sour cream. The more toppings, the merrier!
Keeping This Potato Soup Fresh
I typically store leftover soup in an airtight container in the refrigerator, where it stays delicious for up to 3 days. The soup may thicken as it sits – that’s completely normal. Betty’s storage method works well because she always lets the soup cool to room temperature before covering and refrigerating, which prevents excess condensation.
For the best texture, I reheat by transferring the soup to a pot on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or stock if it’s become too thick. Through trial and error, I learned that gentle reheating preserves that creamy consistency much better than the microwave, though microwaving in 1-minute intervals with stirring between works in a pinch.
I don’t recommend freezing this particular soup because the potatoes and dairy can become grainy when thawed. If you need to make it ahead, I suggest preparing it fresh and storing it in the fridge for up to 3 days rather than freezing.
Perfect Partners for Easy Potato Soup
Everyday green salad – A crisp, fresh salad with a tangy vinaigrette cuts through the richness of the soup beautifully and adds color to your plate.
Roasted Brussels sprouts – The caramelized, slightly crispy edges of roasted Brussels sprouts provide wonderful textural contrast to the creamy soup.
Crusty bread or baked ham and cheese croissants – Nothing beats dipping warm, buttery bread into potato soup. Betty always serves something warm and crusty alongside.
Roasted asparagus – When asparagus is in season, its bright, grassy flavor makes a lovely pairing with the hearty, comforting soup.
Berry fruit salad – A light, fruity salad offers a refreshing counterpoint, especially nice during those transitional seasons when you want soup but also crave something bright.
Simple coleslaw – The tangy crunch of coleslaw adds a nice contrast and makes the meal feel more complete without much extra effort.
FAQs
Can I make this potato soup ahead of time? I recommend making it fresh when possible, but you can prepare it up to a day ahead and refrigerate. Just reheat gently on the stovetop, adding a splash of milk to restore the creamy consistency.
What’s the best way to prevent my soup from being too thick? To prevent this issue, stir the soup regularly while it simmers and don’t overcook the potatoes. If it does thicken too much, simply whisk in additional milk or stock until you reach your desired consistency.
Can I substitute the Greek yogurt with something else? Many home cooks find success with sour cream as a direct substitute. Both add that wonderful tangy creaminess without using heavy cream.
How do I make this soup vegetarian? Betty’s solution is to omit the bacon, use vegetable stock instead of chicken stock, and add 2-3 teaspoons of Cajun seasoning for depth of flavor. Use butter or olive oil in place of the bacon grease.
What if I don’t have Yukon gold potatoes? The best approach I’ve tested is using russet potatoes (which create a starchier, thicker soup) or red potatoes (which hold their shape more firmly). Both work beautifully.
Can I add other vegetables to this soup? I recommend adding chopped cauliflower, broccoli, or even diced carrots along with the potatoes. They cook in the same time frame and add extra nutrition and color.
The Best Easy Potato Soup
Ingredients
Equipment
Method
- Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a plate lined with paper towels using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.
- Add onion to the bacon grease and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and sauté for an extra 1-2 minutes until fragrant.
- Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally.
- Stir in the stock until combined, followed by the warmed milk and diced 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, stirring the soup every few minutes so that the bottom does not burn.
- Once the potatoes are tender, stir in the cheddar cheese, Greek yogurt (or sour cream), salt, pepper, and most of the cooked bacon bits, reserving some for topping.
- Taste and season with extra salt and pepper if needed. Serve warm, garnished with desired toppings like green onions, extra cheese, bacon, and sour cream.
