This potato soup recipe is rich, comforting, and perfectly balanced between creamy and chunky, the kind of soup that warms you from the inside out.
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When the wind is whipping and the snow piles up, nothing hits like a big bowl of one-pot potato soup simmering on the stovetop. Us New Englanders specialize in turning humble ingredients like potatoes, onions, and whatever else is stuffed in the pantry, into something cozy and hearty. This recipe is creamy and a little chunky, never fussy, and tastes like a liquid loaded baked potato with all the best toppings built right in!
What sets my recipe apart is the flavor layering from the beginning. I start by sautéing onions and garlic in bacon drippings and butter (um, yes please!). Fresh thyme adds a subtle herbal brightness, while a parmesan rind gives cheesy, umami goodness. A touch of sour cream at the end lightens it just enough.
Every spoonful feels like a cozy hug, turning even the coldest winter night into something special without tons of work! P.S. Don’t sleep on my other creamy soups like my Sausage Tortellini Soup, Corn Chowder, and Fish Chowder recipes that are New Englander tested and approved!
Why You’ll Love This Potato Soup Recipe
- One pot, stovetop recipe: no crazy amount of dishes, no oven required.
- Crowd-pleasing: this recipe is great for a big crew…and even the picky ones will love it!
- Customizable: this recipe is awesome served with a topping bar. Even add in extra protein like crumbled sausage, etc.
- Make-ahead friendly: make it up to 4 days ahead and it’ll taste even better the next day!
Ingredients
Here’s what you need to make the best potato soup ever!
- Yukon Gold potatoes – Yukon Gold potatoes yield the creamiest, smoothest potato soup. If you can’t find, you can use regular yellow potatoes instead!
- Bacon – use your favorite bacon! The drippings will flavor the soup and the bits will be the perfect topping. If you’d like, you can make it vegetarian and leave out the bacon.
- Chicken broth – broth helps cook the potatoes and thin out the soup so it’s not too thick. You can also use vegetable broth.
- Whole milk – whole milk creates a silky smooth soup without being too thick.
- Full-fat sour cream – sour cream thickens the soup and adds a touch of tanginess. Use full-fat sour cream to prevent curdling when heating.
- Heavy cream – a splash of heavy cream achieves the perfect level of creaminess without being too thick.
- Unsalted butter – a little butter to sauté the onion and garlic adds richness that just can’t be beaten!
- Yellow onion – a regular yellow onion adds texture, depth, and subtle sweetness.
- Garlic – garlic makes everything better!
- Fresh thyme – fresh thyme is one of my secret ingredients, adding a touch of aromatic depth. You can use dried thyme instead (just cut the amount by half).
- Parmesan rind (optional but recommended) – my extra special secret ingredient is a parmesan rind! It adds underlying nutty, salty, umami rich flavor. You won’t regret it!
- Chives and shredded cheddar cheese (to top) – along with the bacon, top with fresh chives (or scallions) and shredded cheddar.
How to Make Potato Soup
Here’s how to make potato soup, in easy-to-follow steps! This is an outline; for the full instructions, see the recipe card below.
- Cook bacon: In a large pot over medium heat, cook the bacon. Remove from pot. Set aside.
- Sauté onions and garlic: Drain fat, leaving the drippings. Over medium heat, add the butter, let melt, and sauté onion and garlic for 2-3 minutes.
- Peel potatoes: Turn heat off. Peel potatoes and cut into roughly ½ inch cubes.
- Add other ingredients: Add potatoes, broth, thyme, parmesan rind, and salt and pepper. Stir.
- Simmer: Bring to a boil then simmer. Simmer, uncovered, for about 20 minutes, or until the potatoes are very tender.
- Blend: Turn heat off, and remove the parmesan rind. Use an immersion blender (or regular blender) to blend two-thirds of the soup, leaving one-third unblended.
- Make it creamy: Stir in the milk, sour cream, and heavy cream. Return to medium heat until soup is just hot.
- Serve: Season with more salt and pepper. Serve, topped with bacon, chives, and shredded cheddar cheese!
My Pro Tip
Expert Tips
- Use Yukon Gold potatoes for a naturally creamy texture. They also hold their shape really well in soup!
- Cut potatoes evenly so they cook uniformly.
- Season gradually, tasting as you go, because potatoes absorb salt, and flavors evolve while cooking.
- Blend part of the soup to create a creamy base while keeping some chunks for texture.
- Heat the soup until hot but not bubbling to prevent it from curdling.
Storage and Reheating
Store: potato soup keeps really well in an airtight container in the fridge for up to 4 days.
Reheat: reheat gently over medium-low heat, stirring occasionally on the stovetop. Or reheat in short bursts in the microwave, stirring every increment, until hot. Loosen with a splash of milk, cream, or broth since the soup will thicken in the fridge.
Freeze: I don’t recommend freezing potato soup. Dairy-based soups don’t freeze well.
FAQs
Yukon Gold potatoes are the best! They’re naturally creamy and hold their shape well. Regular yellow potatoes also work if you can’t find Yukon Golds.
I recommend peeling them for a silky, creamy soup.
Blend some of the potatoes into the soup. It’s an easy, natural way to thicken without adding flour. You can also simmer a bit longer to reduce the liquid or increase the amount of cream for a thicker soup. Keep in mind, leftovers naturally thicken as the soup sits and cools.
Yes! You can use all whole milk instead of a blend of milk and cream. Or even use just broth and leave out the milk and cream completely.
I like chives or scallions, bacon and shredded cheddar on top. But you can also top potato soup with fresh parsley, more sour cream, parmesan cheese, Homemade Croutons, and/or extra black pepper!
Serve it with Homemade Baguette, Parker House Rolls, an Arugula Salad, Vinegar Coleslaw, or as a side to Grilled Cheese!
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If you’ve tried this Potato Soup Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Potato Soup Recipe
Equipment
- Immersion blender (or regular blender)
Ingredients
- 2 ½ pounds Yukon Gold potatoes
- ¾ pound bacon, diced
- 4 cups chicken broth, or vegetable broth
- ¾ cup whole milk
- ½ cup full-fat sour cream
- ¼ cup heavy cream
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 parmesan rind, optional but recommended
- Salt and pepper, to taste
- Fresh chives, finely chopped to garnish
- Shredded cheddar cheese, to garnish
Instructions
- In a large, dry pot over medium heat, cook the bacon until crispy. Remove bacon from pot using a slotted spoon into a paper towel lined bowl. Set aside.
- Drain fat out of pot, leaving the drippings. Over medium heat, add the butter, let melt, and sauté onion and garlic for 2-3 minutes until fragrant.
- Turn heat off while peeling the potatoes. After peeling, cut potatoes into roughly ½ inch cubes.
- Add potatoes, broth, thyme, parmesan rind, and salt and pepper to the pot. Stir.
- Bring to a boil then simmer. Simmer, uncovered, for about 20 minutes, or until the potatoes are very tender (al dente potatoes will create a mealy soup!).
- Turn heat off, and remove the parmesan rind. Use an immersion blender (or regular blender) to blend roughly two-thirds of the soup, leaving one-third unblended.
- Stir in the milk, sour cream, and heavy cream. Then return to medium heat until soup is hot, but not bubbling, stirring occasionally.
- Season with more salt and pepper if desired. Serve, topped with bacon, chives, and shredded cheddar cheese!
Video
Notes
- Full-fat sour cream is recommended since low-fat can curdle when heated.
- This potato soup will be creamy but super thick! If you prefer a thicker soup, use all heavy cream instead of milk and cream. Keep in mind, leftovers will naturally thicken as the soup sits and cools.
- For a thinner soup, use all whole milk but be careful not to boil the soup since whole milk can curdle at very high temperatures.
- Yukon Gold potatoes are extra creamy and buttery. Can’t find Yukon Gold potatoes? You can use regular yellow potatoes instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG I always need like 3 servings of this soup cuz it’s that good. All I can say is WOW!!!
HA! I want like 1000 servings of this too ๐ Glad you love!!
Grace