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+ servings

Easy Potato Soup Recipe

This easy potato soup is a classic comfort meal that couldn’t be easier to make! The soup is rich, creamy, and loaded with so much flavor. This potato soup is so easy to make and comes together quickly.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 4 large potatoes peeled and cubed
  • 8 oz bacon bite-sized pieces
  • 5 Tbsp unsalted butter
  • 1/2 med onion finely chopped
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 1/2 cups chicken broth
  • 1 tsp salt or to taste
  • ¼ tsp ground black pepper or to taste
  • 3/4 cup sour cream
  • 1 cup mild or sharp cheddar cheese shredded
  • green onions to serve

Instructions

  • Peel 4 potatoes and cut them in small cubes. Add the potatoes to a bowl of cold water.
  • In a large dutch oven, saute the bacon bits until crispy. Once the bacon is cooked, remove it from the pot and leave 1 Tbsp of bacon grease.
  • Add butter to the pot and saute diced onion. Once the onion is translucent, add in the minced garlic.
  • Whisk in the flour and allow it to cook for about a minute.
  • Add in the milk and chicken broth. Bring the pot up to a soft boil and add the potatoes into the pot. Simmer on low for about 10 minutes or until the potatoes are fork tender. Mash the potatoes lightly with a potato masher or you can use an immersion blender for an extra creamy texture. Season the soup with salt and pepper.
  • Stir in the sour cream and shredded cheese, and add the cooked bacon back in. Reserve some of the bacon for toppings. Bring the soup up to a boil and turn off the heat.
  • Serve the soup with more sour cream, shredded cheese, green onion, and extra bacon bits.

Notes

  • Use toppings: Each bowl of potato soup is made delicious with the extra toppings! Top with those bacon bits and garnish with green onions, shredded cheese, and a dollop of sour cream.
  • Storage. Keep leftovers in a container and store them in the refrigerator for up to 3 days. 
  • Reheat. Add the leftover soup to a saucepan and warm up on low-medium heat until fully reheated.
  • Freeze. We don’t recommend freezing this soup.