How to Make Potato Soup The Easy But Delicious Way
Your best recipe for the easiest warm and cozy potato soup anytime of year!
Who says soup is only for cold evenings in the fall and winter? We love eating soup any time of year!
In years past we have had a tradition of serving soup for Christmas Eve that we eat after returning home from a Christmas Eve Service.
Growing up, we would invite friends to join us. I have such sweet memories of this tradition. So of course I needed to share it with you!
Of course, you can make whatever soup you want. Some years we served chili. Other years it was chili and Copycat Zuppa Toscana Soup in The Instant Pot. You don’t even have to serve soup. Invite friends over for hot chocolate and cookies. The goal is to be together. Food is just an added bonus.
The important thing is being surrounded by those you love.
How to Make Potato Soup
Potato soup is the ultimate comfort food that your whole family will love!
Equipment Needed for Easy Potato Soup Recipe
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Large stockpot or dutch oven
Whisk
Wooden Spoon
Paper towels
Frying Pan or Baking Sheet
Ingredients for Easy Potato Soup
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4 baking potatoes, scrubbed
6-8 bacon slices, preferably applewood
4 tbsp unsalted butter
2-3 fresh garlic cloves, minced
1/4 cup yellow onion, diced
1/3 cup all purpose flour
2 cups of milk (2 percent is ok)
1 cup heavy cream or half n half
2 cups chicken stock
2 tsp kosher salt, and more to taste
1 tsp black pepper
1/2 tsp garlic salt, plus more to taste
2 cups of freshly grated cheese *see notes for fresh chives, for garnish
Instructions for Loaded Potato Soup
With a fork, pierce the potatoes all over each side.
Wet 4-5 paper towels and wrap all of the potatoes in them.
Place in the microwave on HIGH for 12-14 mins or until tender.
Allow the potatoes to rest for about 4-5 mins before trying to handle them.
Slice in half, then scoop out the inside and set aside.
Pan fry or bake the bacon and reserve about a tablespoon of grease.
Add the bacon grease, butter, onions, and garlic to a dutch oven or stockpot.
Saute until onions are tender (about 3 min) and then add flour, salt, pepper, and garlic powder.
Slowly whisk in milk and heavy cream.
Once combined, whisk in the chicken stock and turn up the heat to medium-low, bringing to a low simmer for 5 -7 mins.
The stock should be thick enough to coat the back of a spoon.
Crumble up the bacon (reserve some for topping).
Add bacon, cheese, and potatoes.
Stir to combine, and serve hot with extra bacon, cheese, sour cream, and or chives.
Enjoy!
Easy Potato Soup Notes
Bacon can be done ahead of time in the oven if preferred.
The potatoes can be cooked in the oven but it will double your cooking time.
Low-fat milk and half-in-half are fine substitutions if you want a lower calorie soup. It will affect the thickness of the final product, but is still delicious!
I used mild cheddar cheese, but for cheese lovers you can use a combination of sharp, medium, or mild cheddar. YUM!
Frequently Asked Questions
Can potato soup be made ahead of time?
I’ve found it best to make potato soup on the day it will be served. Remember, it will thicken as it cools so have some extra milk on hand to thin as necessary. Chicken broth can also be used to thin the soup.
How do I store leftover potato soup?
This easy potato soup recipe should be stored in an airtight container for up to 5 days in the refrigerator.
How do I reheat potato soup?
The best way to reheat potato soup is on the stovetop, thinning it with a little more milk, or chicken broth, as needed.
The microwave is a great option as well if you are just wanting to warm up one bowl of soup.
If using the microwave, stir the bowl often as the edges of the soup will overcook. Thin with milk, or broth, to the consistency you prefer.
Can I freeze potato soup?
Yes, but I don’t recommend it. While you can freeze some soups, like this delicious vegetable beef soup, potato soup is not a soup you want to freeze.
Potatoes tend to absorb the moisture of the soup, making it dry, and the potatoes tend to become grainy when defrosted. It’s also important to note that dairy-based soups can separate and lose their creamy consistency.
So while it is possible, it’s best to serve that day and enjoy leftovers within five days. If it lasts that long.
I have always LOVED Potato Soup, but couldn’t always make it at home. This recipe is the best. I could seriously eat the whole pot by myself. YUM!!
There are so many options with this delicious soup!
How many potatoes? I don’t see in the recipe 🙂 thanks!
Hi, Jennie! I use between 5-7 medium sized potatoes. But I love potatoes. I’ve also used 3-4 large ones. It really depends on the size.