An Easy Potato Soup Recipe made with simple ingredients, this soup is savory and delicious, a thick, creamy filling stew that is easy to make! This is so delicious, any time of year!
It's hearty and filling and simply scrumptious AND on your table in just 30 minutes!
Jump to:
Why you'll love this recipe
It's quick and easy to make - about 30 minutes! It tastes as yummy the next day as it did the day you made it, YUM! Because it's made with ingredients you probably have on-hand, it's the perfect recipe for busy weeknights.
Ingredients
For the exact measurements for this easy Potato Soup Recipe, please refer to the printable recipe card below.
- russet potatoes - starchy potatoes are your best bet for this recipe, it helps thicken the soup.
- yellow onion - I prefer yellow onions because they are quite mild, but you can certainly use a white onion.
- celery and garlic
- vegetable broth if you'd like to keep it vegetarian or chicken stock works great as well.
- sharp cheddar cheese - provolone cheese or Monterey Jack cheese would be delicious as well.
- Parmesan cheese for a salty bite.
- sour cream adds creaminess and tang.
Homemade Potato Soup
Ingredients
- 6-8 cups russet potatoes peeled and chopped (3-4 large potatoes
- 1 yellow onion peeled and diced
- 2 stalks celery chopped
- 1 clove garlic
- 4 cups vegetable stock
- 2 cups cheddar cheese shredded
- ½ cup Parmesan cheese shredded
- ½ cup sour cream or cream
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Begin by chopping the onion and celery.
- Heat a large dutch oven on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.
- Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
- Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
- Mash the potatoes with a potato masher well to make it creamy. Or if you prefer a chunky soup you can skip this step.
- Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!
Notes
- Sauté the onions and celery in butter and olive oil for 3-5 minutes.
- Add the onions, celery, peeled, diced potatoes and garlic to the slow cooker. Pour in vegetable broth. Cover and cook on low 6-8 hours until they are fork tender.
- When the potatoes are tender mash with a potato masher. Stir in cheese and sour cream. Serve and enjoy!
- Russet Potatoes - first choice, hands down! The only downside is you'll need to peel them. But that will only take a few extra minutes. A russet potato is very starchy and will help you thicken the soup without having to add flour or cornstarch. It's also the most affordable option
- Yukon Gold Potatoes - another great potato that you won't have to peel. These potatoes have a great creamy texture. They are a little starchy and would help thicken the soup. This variety is my second choice for this recipe.
- Red Potatoes - when scrubbed well, you won't have to peel them (always a bonus), these work if you don't want to run to the store.
Love this recipe? Join the free membership group!
Nutrition
This is an easy vegetarian soup and rather than purée it with an immersion blender or food processor, I prefer it chunky and so it is thick and satisfying.
Also, I use sour cream instead of heavy cream or milk - the sour cream gives it a nice tang and depth of flavor. It tastes like it's been simmering all day long!
🙋♀️ FAQ's
I do not recommend leaving the skin on the potatoes unless you're using a potato with really thin skin like red, white or Yukon Gold Potatoes. If the skin doesn't completely disintegrate during cooking, it will not be as appealing. Take the time, peel the potatoes!
Nope, I do not recommend freezing this soup. The texture of the potatoes becomes mealy and it just doesn't freeze well. Eat and enjoy when fresh!
Loaded potato soup will be filled with bacon, cheese and sour cream, basically, everything that you stuff into your favorite twice-baked potato in a soup! It's delicious and you can find my recipe for Loaded Potato Soup here on the blog.
Deb’s top tips
Dicing the potatoes small will lessen the cooking time. Bonus? You can get a big scoop on your spoon! Simple, basic ingredients - you probably have everything in your fridge and pantry - so why not make this for dinner tonight?
- Want all of my tips and tricks to make the BEST soups from scratch? Click here!
Variations
Top this old-fashioned potato soup with crispy bacon and a dollop of sour cream with some extra cheese for the ultimate comfort food!
Serving suggestions
- This recipe for Rhodes Dinner rolls (made with frozen bread dough) is so simple and it's perfect with potato soup.
- If you want something a little more substantial, make Cuban Sliders.
For even more recipes, check out 45+ Ideas for What to Serve with Potato Soup!
Related recipes
Looking for more delicious potato soup recipes?
- Sweet Potato Soup - full of delicious flavor!
- Potato Soup with Ham - this creamy potato soup recipe is made in an instant pot. It couldn't be easier!
- Turkey Corn Chowder - don't let the name fool you, this tasty soup is filled with potatoes!
- Loaded Baked Potato Soup - topped with cheese, green onions and salty bacon pieces, this is hearty and tasty!
Recipe backstory
Dan and I decided to go rogue for V-Day. No perfume or roses, no pressure either. We both had a crazy busy week and because we were traveling to Sacramento on Friday, we decided we'd do Valentine's Day then.
That works, right?
So instead, I thought I'd make soup for dinner Thursday night. This is one of our favorites so I knew Dan would love it.
I was busy making soup and had it just about finished when Dan came home with dinner - a Philly Cheesesteak Sandwich. He said it's no big deal, but I thought if I did this you wouldn't have to cook, but it's ok... we can eat soup instead.
Meanwhile, he was unwrapping the sandwich and put it on a plate. I took my half and enjoyed a big bite.
Soup and sandwich for dinner instead! Life is what happens when you're busy planning, right? 🤣
The furry family comes out of the woodwork for this soup, can you see Sylvester sitting on the windowsill wishing he could get a bite?
One last picture of Mama's little helper.....I've mentioned this before, but we have dogs & cats - it's often challenging to take a picture with so many helpers nearby. Dudley was just dying for a taste! 😀 This picture is too cute not to share!
This potato soup is one of my absolute favorites, and I hope it hits the spot for you, too! If you give it a try, I’d love to hear what you think—drop a comment below with a five-star rating or just say hi!
And if you snap a pic, don’t forget to tag me on Instagram @bowl_me_over so I can see your delicious creation!
Morgan says
I’m more of a baker than a cook but I really wanted to try this recipe out. Unfortunately this didn’t turn out all too well for me. It never thickened up. One thing I can think of is that I didn’t keep it on high heat the whole time because it was boiling quite aggressively. I did let it cook for a bit longer but it didn’t help.
Bowl Me Over says
You can always use a thickening agent like a cornstarch or flour slurry to thicken, but for this soup it's thickened by blending a portion of the soup or mashing the potatoes with a handheld potato masher. Cooking it until all the potatoes are mushy won't be appetizing, I agree.
Julie says
I had the same problem, I just made this recipe for dinner tonight and I'm starting right at it. It won't thicken up. I will try to add some corn starch though.
Bowl Me Over says
Did you use russet potatoes Julie? They are starchy and thicken up the soup nicely.
c says
I addead instant mashed potatoes to thicken it up. I also added some diced yukon gold potatoes that I microwaved and added them at the end. The soup has great flavor!!! I will definitely make this again.
Thanks
C
Arizona
Bowl Me Over says
Great C - glad you enjoyed the soup, great additions. Thanks for sharing!
Amber A Miller says
Any time I make potato soup,I don't use Roux ,I add Idahoan instant potatoes ( preferably loaded bake or 4 cheese) and it'll thicken the soup up while adding a little more flavor 🙂
Bowl Me Over says
Great tip, thanks Amber!
Judy says
When I make potato soup, I always use bacon for flavoring. After you drain the cubed potatoes, use some of the bacon grease for flavoring and add the crushed bacon bits. I never use vegetable stock, instead I use milk. I mash some of the potatoes but keep about half in chunks. If your soup is too thin use instant potatoes to thicken. Add a little at a time, you decide how thick you prefer. You can adjust this to your own liking. I've been cooking for 57 years, not a typo. The secret for flavor is the bacon and onion. I saute the onion in the bacon grease.I make a big pot of soup and use all the bacon grease. It's not greasy, just great flavoring. ** Hope you might try this, you can add or subtract ingredients. Now, I will make some. **
Debra Clark says
Sounds delicious Judy! Since this is a vegetarian potato soup, I omitted the bacon and used vegetable stock here. I have a couple other potato soups on the blog loaded with all the goodies. Just search for potato soup, Happy Cooking!!
Mia says
I’ve made this soup several times for my 82 year old mom; she’s nuts about potatoes. Today I made a fresh batch but added chunks of salmon, with carrots.
Bowl Me Over says
What a lovely combination, I'm definitely going to give that a try. Thank you for the inspiration Mia and I'm so happy you're enjoying this recipe and the blog!!
Heather says
This was delicious! I did not end up putting in the 2 cups of cheddar cheese because it was so tasty with just the sour cream and parmesan. Will definitely be making again.
Bowl Me Over says
Yay!! This is one of my very favorite soups, I'm so glad you enjoyed it Heather!!! Thanks for stopping back by and letting me know!!
Domestic goddess says
Just made it today for lunch.
The recipe is to die for.
YUMMY
Mia says
Made this soup today for my 82 year old mom; a big hit! Accidentally forgot to add the garlic, added edamame bean, bay leaf and dried sage. Used milk rather cream or sour cream. Thank you for this recipe
Bowl Me Over says
I’m glad she enjoyed it Mia and thank you so much for letting me know. Have a great week!
Tawney says
Hi! This soup looks amazing. Was curious to know if I could turn it into a crock pot recipe?
Bowl Me Over says
Hey Tawney - this soup is just so yummy! I've never tried it in the slow cooker, but I think it would work. I would wait to put the cream and cheese in until the end when the potatoes are tender. Please let me know how it turns out for you!
Cindy Rodriguez says
What a sweet sweet gesture of you to take care of her and send care packages. I also love the adorable dog in your pictures!
Bowl Me Over says
Thanks Cindy, I try to help out where I can. That Dudley, he just loves to "help" me with photography. 🙂
Brenda says
I have not made this yet but I'm sure it's a five-star recipe. I do not have any vegetable broth. Do you suppose chicken broth would be a good substitute?
Bowl Me Over says
Absolutely Brenda, I've used chicken before and that's a great substitution. Enjoy the soup!
Brian Jones says
What a lovely sounding soup, love that last picture wit the dog peering over the bowl... I have to ban all but one of our cats from our house when eating as they do far more than peer 😮
Bowl Me Over says
Ha! I can totally relate Brian, I have several pictures of one of our cats peering here and reaching there. Those crazy cats!!
Swayam says
Hey Debra! This looks amazing. I am sooo giving this a go soon. We are total potato lovers here and this would fit right in.
Bowl Me Over says
Wonderful - enjoy Swayam! I know your family will really enjoy this meal!
Ginny says
Nothing is better than a great potato soup except a great easy potato soup. This sounds delicious.
Bowl Me Over says
I agree Ginny, life is too short to make it complicated - easy = delicious!
Lauren says
I love love love potato soup! Definitely saving this recipe for later!
Bowl Me Over says
Thanks Lauren, enjoy!!!
Michelle @ Vitamin Sunshine says
So creamy and delicious! I love that you added cheese to this soup.
Bowl Me Over says
A little cheese is always a good thing! 🙂 Thanks for stopping by Michelle!!!
Liza says
Oh best of health and luck to your Mother in Law!!! And you Always make the Best soups!!! And I love my potatoes!!!! Definitely this one is the must make!!!
Bowl Me Over says
Thank you Liza - her nutrition is a daily struggle. This is a recipe I posted about two years ago and we are still having the same issues today. We got her weight up and now it's back down again. We do our best to take care of her!
Sabrina @ Dinner, then Dessert says
I love a good potato soup! They're so warming and delicious!
Bowl Me Over says
I so agree, soup is good food!!
Manila Spoon (Abigail) says
That is one hearty and delicious bowl! Perfect comfort food for winter!
Bowl Me Over says
Not much better than a great bowl of soup! Thanks Abigail!
Christie says
I love that you made it chunky. This bowl of soup looks so hearty and satisfying.
Bowl Me Over says
Thanks Christie - I love texture in food, makes it more interesting (to me!)
Marlynn @ UrbanBlissLife says
Cute pic of your little kitchen helper there! I love potato soup and just sub out cream for dairy-free options now (I love dairy; dairy does not love me). What a great thing you are doing for your mother-in-law. I am sure she appreciates your cooking!
Bowl Me Over says
Thanks Marlynn - love my fur-babies and they are always around to help with the dishes, LOL! Subbing out is a perfect way to make it work for you! Have a fabulous day!
Kimberly @ The Daring Gourmet says
I looooove a good potato soup and yours is so perfectly creamy and cheesy, yummy!
Bowl Me Over says
Me too - yummy deliciousness!
Karen says
I think it is so important to have a meatless day once or twice a week. For me it is Friday. Thanks for sharing at #LetsGetRealSocial
Bowl Me Over says
You bet Karen, thanks so much for stopping by!
Michelle says
This looks amazing! I am going to need to make this soon 🙂 Thanks for sharing!
Bowl Me Over says
You bet - enjoy Michelle!
Nancy Hunter says
Hey, Debra, Can one use frozen, shredded hash browns? I have some in the freezer right now.
Like how Dudley is supervising your cooking. Ha.
Bowl Me Over says
That Dudley, I tell you what! He's just a crazy dog!!! You know I wouldn't recommend using frozen hash brown for this because they wouldn't thicken the soup and the texture/taste would be totally different. I think you'll need to save those for another day. Great shortcut idea though....I'll put some thought into that Nancy! 😀