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 the BEST Potato soup recipe and is delicious any time of year!
It's hearty and filling and simply scrumptious AND on your table in just 30 minutes!
Next time try Instant Pot Potato Soup with Ham - this one is DE-lish!!!
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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 at the bottom of this post.
- 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.
Instructions
This is an overview of the instructions for this easy soup. For the complete directions just scroll down to the bottom!
Stovetop instructions
- Chop the onion and celery, peel and dice the potatoes.
- Place dutch oven on the stove over medium heat.
- Heat oil and butter, then add the onions, celery and season.
- Next, add the potatoes and minced garlic to the pot and continue to sautée all of the ingredients for about 5 minutes.
- Add the veggie broth 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 or use an immersion blender. Make it as creamy or leave it as chunky as you desire.
- Remove from heat and stir in both kinds of cheese and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!
- Garnish with thinly sliced green onions or minced fresh herbs.
Slow Cooker Instructions
- 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!
This is an easy vegetarian soup and rather than purée it with an immersion blender or food processor, I leave it chunky and so it is thick and satisfying.
Also, I prefer adding 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.
Now I hesitate to say this is a 30-minute soup, but I do make this in 30 minutes from start to finish. But I'm truly hustling the whole time.
🔪 Equipment
- You'll need a large soup pot.
- An old fashioned potato masher is what I use when the potatoes are tender. I think is better than pureeing the soup because it leaves some texture.
👍 Tips
What are the best potatoes to use in potato soup?
- 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 a creamy easy potato soup.
- 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.
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!
I hope you give this recipe a try. I think after tasting this, it may be your favorite too!
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!
Storage
Place leftover potato soup in an airtight container. It will last in the refrigerator 3-4 days.
This soup does not freeze well.
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 or this recipe for a vegetarian sandwich.
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!
If you enjoy creamy soups here are a few more recipes perfect for a cold winter night!
- Cream of Zucchini Soup - rich, smooth and velvety this simple soup is so good!
- Creamy Mushroom Soup - this is so much better than the canned version!
- Broccoli Cheese Soup - one of my very favorites, it's easy to make and delicious!
This is one of my favorite soup recipes, I hope you love it too! Please leave a comment with a five-star rating below, or pop me a note. I love hearing from you! If you make this, be sure to tag me on Instagram @bowl_me_over
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 a creamy easy potato soup.
- 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.
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Nutrition
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!
Brittany says
Potato soup is one of my favorites but I never seem to get the recipe "right" at home. You've included some tips and ingredient swaps that I haven't thought of before. I can't wait to try your version, thanks!
Debra Clark says
That's awesome Brittany. Enjoy the soup - it's so good!
Lois says
Potato soup is always a hit at our house. We love it and this is a great recipe. So easy to make. Thank you
Lois says
We love this soup. So delicious and great for a cool winter day. Just take a few minutes to put it together.
Lois says
Potato soup is so good and hits the spot every time. Love it. So easy to put together also.
Bowl Me Over says
LOVE potato soup and the creaminess of this one is perfect for a cold day. Glad it was a hit!!
Robin says
Absolutely Delicious! I’ve made it a couple of times. Thanks for a great recipe. Once we cooked some bacon ahead of time to crumble over the soup, and put about 2 tablespoons of bacon grease with the butter. So good!
Bowl Me Over says
Sounds amazing Robin, glad you're enjoying this yummy recipe!!
Sue Schulherr says
Can this be made a day ahead?
Thanks!
Bowl Me Over says
Absolutely, you can certainly make this one to two days ahead. Enjoy the recipe Sue!
Rhonda says
This soup is so delicious! Do you be chance have instapot instructions?
Bowl Me Over says
It's a favorite here too Rhonda! I don't have instant pot instructions for it, but I do have this recipe. It's SO good! Instant Pot Potato Soup with Ham.
Erika says
Hello. Can I substitute the sour cream for heavy whipping cream? I dislike sour cream, haha.
Bowl Me Over says
Hey Erika - cream cheese would be my first choice for substitute because it still has a bit of a tang, flavor-wise, but heavy whipping cream would be amazing too as it would add incredible richness. Enjoy the soup!
Rachel says
I followed your recipe except for half the cheddar cheese. It is delicious! I will be making it again soon!! Thank you:)
Bowl Me Over says
Wonderful! Glad you enjoyed it - we love that potato soup recipe!
Dee says
This very easy soup 🍲 to make and it is delicious as well. It takes about 45 minutes including chopping the potatoes, and other veggies. I like red onions and I added a little serrano for just a hint of spice. Nice slice of cornbread. AWESOME 👌
Bowl Me Over says
Thanks Dee for sharing, it's one of our favorites. I'm so glad you enjoyed the potato soup recipe!
Sandee says
Just made this potato soup very good, thank you for the recipe
Bowl Me Over says
I'm so glad you enjoy the soup Sandee! Thanks for stopping by the blog to share, much appreciated!
Diane says
Southern Utah isn’t usually cold the end of April, but we are a little cool today with a chance of rain, so...we’re having this soup for dinner tonight. I’m sure it will be a hit. Thanks for posting!!
Bowl Me Over says
You're so welcome Diane! I hope you really enjoy this soup, it's really one of my favorites! Cheers for spring and warm weather on the way!
Laura Nance says
This recipe is a winner with my family! Tysm. I do have one question. Do you think it would be okay to peel the potatoes two hours before I begin the cooking process, even if I can’t put them in water to slow the oxidation? Sorry for the weird question, but I have to bring my crock pot to work with me and have limited ability, and am struggling to find a satisfactory answer online.
Bowl Me Over says
Hey Laura - I'm so glad you & your family enjoyed this recipe, we love it as well! Unfortunately I'm pretty sure if you peel them two hours before they will most certainly turn brown. Another option just might be to use Yukon Gold Potatoes the skins are thin and you just might be able to get away with no peeling at all! And it's a great question Laura, thanks for stopping by!!
Valerie says
what is a serving size?
Bowl Me Over says
About two ladles - I'm sorry but the nutritional program does not compute serving sizes.
Lynn says
Excellent! I liked it so much, I sent the recipe link to my friend. She liked it so much, she sent it to her daughter! And so it goes. Spreading the word, one bowl at a time.
Julie Menghini says
It's cold here already and I put a pot of this soup on last night and we loved it. I love that we have leftovers for tonight too!
Bowl Me Over says
I love this soup! I'm so glad it's a hit with your family as well. Thanks for letting me know and enjoy!!!
Gayle says
I have made this numerous times--pretty much my absolute most FAVORITE soup! Mine never gets as thick looking as yours, but that's okay! I love a little soup with my crackers. I also appreciate that you didn't have bacon in this. Do you know how hard it is to find a potato soup that doesn't have bacon? (And those recipes never really work without it either). On winter days like today, when the windchill factor is 15 degrees below zero, this soup is REALLY amazing.
I did have a stringy/"grainy" cheese problem this time around. I probably added the cheese while the soup was too hot or added the sour cream too soon. Who knows. But I didn't panic. I already knew that the sour cream is the magic ingredient with this soup. So I kept adding a dollop more of sour cream and stirring until it smoothed right out. Tasted as fantastic as it always does!
Bowl Me Over says
Thank you Gayle, I really appreciate hearing from you! I love this soup and you're right the sour cream really makes it. The perfect tang and creaminess. I'm so happy to hear this is one of your go-to meals!!
Patricia says
can I put in the cheese and sour cream, let it cool and then heat it up?
Bowl Me Over says
Hey Patricia! You can add the cheese and sour cream and reheat it, but just so you know, this soup doesn't freeze well, the potatoes breakdown when frozen. Good news, it will keep in the refrigerator for at least three days.
Mishka says
Love this soup and I'm not a soup person! We modified it for our spicy-loving household by adding 3 fresh roasted hatch green chiles along with some dehydrated habanero. We also added Quorn pieces for a little protein boost. Only other modification was we swapped out all the cheese for 10 oz of sharp white cheddar because that's what we had that needed to be used up. Huuuge hit. It's barely been a week and we're doing a second batch tonight. Thanks for the great recipe, I can see it becoming part of the house menu ?
Bowl Me Over says
I'm so happy you enjoy this soup Mishka! I love the flavors you've combined, I'm such a fan of anything chile, you're a gal after my own heart! Sounds delicious, I've going to give this a try too - thank you!!
Brittney says
Made this for my meat loving boyfriend who is not a big fan of soups. He inhaled it and even got seconds. Thank you for the recipe. Happy holidays to you.
Bowl Me Over says
I think this is the most lovely soup and I'm so glad you came back to post your review. Thank you so much and I hope your holidays are magical!!!
Sam says
How much butter and olive oil? It wasn't in the ingredients that I saw
Bowl Me Over says
Hey Sam - if you scroll down to the bottom you'll see the recipe card with the amounts - it's 1 tablespoon each of butter and olive oil. Thank you for checking and enjoy the soup!
kathy says
Freezing cold in Michigan today, so I thought I'd try this soup. It's delicious!!!
Bowl Me Over says
Wonderful! I love this soup, it's one of our favorites and I make it often!