Homemade Potato Soup
This creamy homemade potato soup is rich, comforting, and made completely from scratch with simple pantry ingredients. It’s the kind of cozy soup recipe I make on cold nights — and it’s perfect for make-ahead dinners, easy leftovers, and even freezing for busy weeks.
Stephanie’s Recipe Rundown
Why You’ll Love It: This creamy homemade potato soup is rich, cozy, and made with simple pantry ingredients. It’s one of those comforting soups that works just as well for a busy weeknight dinner as it does for make-ahead meals and freezer leftovers. Time Needed: About 45 minutes from start to finish — perfect for an easy weeknight dinner. Skill Level: Beginner-friendly. If you can chop potatoes and stir a pot, you’ve got this. Flavor & Texture: Ultra-creamy, thick, and hearty with tender potatoes and a rich, comforting broth — this is a stick-to-your-ribs kind of soup. Would I Make This Again? Yes — this is a family favorite that always disappears fast and gets requested again.xoxo Stephanie
Utensils Needed
- Stock pot or Dutch oven
- Immersion blender, optional
Ingredients
- 4-5 large potatoes, peeled
- 2 sticks butter (1 cup) – you can cut the butter in half and only use 1/2 cup
- 1/4 cup flour
- 6 cups milk, I prefer either 2% or whole
- 2 cups shredded cheddar cheese + some for sprinkling on top
- 12 slices of bacon, cooked + 2 tbs reserved bacon grease
- 4 green onions, diced
- 1 cup sour cream
- salt and pepper to taste
- Bread bowl, optional
Instructions
- Peel potatoes
- Cook potatoes in the microwave according to your microwave potato settings (usually between 1-3 minutes per potato)
- Cut potatoes into 1″ cubes, set aside
- Cook bacon to your preferred crispiness and set aside, crumble once cooled
- Dice up four green onions, set aside
- In a large stock pot or dutch oven, melt butter over low-medium heat
- Add flour and whisk together with butter until smooth and bubbly. Cook mixture for 2-3 minutes
- Increase heat to medium and gradually whisk in 6c milk. Cook until slightly thickened, about 14 minutes ***continued whisking is so important here! Otherwise the milk will burn to the bottom of your pot and your entire batch of soup will taste smokey, yuck!…don’t ask how I know that! ??
- Add the potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes
- Stir in bacon, bacon grease reserves, and 1c sour cream
- Add in 2c grated cheddar cheese and stir well
- Use an emersion blender to blend everything up if you would like. I like to do a couple of pulses so I still have some chunks along with creamy potato!
- Dish and serve. Top with crumbled bacon, cheese and diced green onions. Serve in a bread bowl if you’d like!
Great Dishes to Serve with Potato Soup
- Pork Tenderloin with Gorgonzola Sauce
- Grilled Pork Chops topped with Tomatoes and melted Muenster garnished with Green Onions
- Vegan Hummus Avocado Sandwiches
- Salad with Creamy Dijon Vinaigrette Salad Dressing
Homemade Potato Soup
This hearty homemade potato soup is made with russet potatoes, carrots, celery, onions, butter, flour, milk, and chicken broth for a creamy and comforting meal.
Equipment
Ingredients
- 4-5 large Russet potatoes peeled and diced
- 2 stick butter (you can use just 1 stick if you prefer)
- 6 cups milk I prefer either 2% or whole
- 1/4 cup unbleached all-purpose flour
- 2 cups shredded cheddar cheese plus some for sprinkling on top
- 12 slices bacon cooked + 2 tbs reserved bacon grease
- 4 green onions diced
- 1 cup sour cream
- salt and pepper to taste
- 1 bread bowl optional
Instructions
- Peel potatoes
- Cook potatoes in the microwave according to your microwave potato settings (usually between 1-3 minutes per potato)
- Cut potatoes into 1" cubes, set aside
- Cook bacon to your preferred crispiness and set aside, crumble once cooled
- Dice up four green onions, set aside
- In a large stock pot or dutch oven, melt butter over low-medium heat
- Add flour and whisk together with butter until smooth and bubbly. Cook mixture for 2-3 minutes
- Increase heat to medium and gradually whisk in 6c milk. Cook until slightly thickened, about 14 minutes ***continued whisking is so important here! Otherwise the milk will burn to the bottom of your pot and your entire batch of soup will taste smokey, yuck!
- Add the potatoes and onions, stirring occasionally, until soup begins to bubble. Reduce heat, simmer gently for 10 minutes
- Stir in bacon, bacon grease reserves, and 1c sour cream
- Add in 2c grated cheddar cheese and stir well
- Use an emersion blender to blend everything up if you would like. I like to do a couple of pulses so I still have some chunks along with creamy potato!
- Dish and serve. Top with crumbled bacon, cheese and diced green onions. Serve in a bread bowl if you'd like!
Nutrition
Calories: 1134kcalCarbohydrates: 64gProtein: 33gFat: 84gSaturated Fat: 43gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 208mgSodium: 1102mgPotassium: 1612mgFiber: 4gSugar: 15gVitamin A: 1907IUVitamin C: 16mgCalcium: 639mgIron: 3mg
Tried this recipe?Let us know how it was!
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Stephanie—home cook, DIY addict, seasonal decor fanatic, and proud chicken wrangler living in a Victorian house that’s always a project. Whether I’m cooking with garden-fresh ingredients, herding mischievous chickens, or tackling another DIY, I’m here to share the fun (and chaos).
You didn’t say how much flour or how much onion
Thank you for catching my mistake!! Opps! 1/4 cup flour and 4 green onions, diced. I’ve updated the recipe! 🙂
Can I cook the soup in a double boiler to keep it from sticking & burning??
To be truthful, I’m not sure. It wouldn’t hurt to give it a try! You can also cook it in a coated dutch oven – this helps prevent sticking. Good luck!