When it’s cold outside and you’re out of energy, this is the soup to make. This best potato soup recipe is creamy, cheesy, and topped with crispy bacon, and it takes just six simple ingredients and about 40 minutes from start to finish.
It’s an easy weeknight dinner the whole family can enjoy, and it all comes together in one pot.
Why You’ll Love This Easy Loaded Potato Soup
- Just six ingredients. Potatoes, chicken broth, heavy cream, cheddar, bacon, and salt. That’s it.
- One pot. The bacon, potatoes, and soup all cook in the same pot, so cleanup is easy.
- Ready in about 40 minutes. Perfect for busy weeknights.
- Kid-friendly. Creamy, cheesy, and mild, with toppings everyone can add themselves.
What You’ll Need
- Yukon Gold potatoes: peeled and diced. They have a naturally buttery flavor and creamy texture, and mashing some of them right in the pot is what makes this soup thick and creamy.
- Chicken broth: the base of the soup.
- Heavy cream: for a rich, creamy texture.
- Shredded cheddar cheese: plus a little extra for topping.
- Bacon: crispy and crumbled on top, with a little of the bacon grease left in the pot for flavor.
- Salt: start with 1 teaspoon and adjust to taste.
How to Make the Best Potato Soup
Step 1: Cook the bacon
In a large pot or Dutch oven, cook the bacon until crispy. Remove it and crumble it, leaving about 1 tablespoon of bacon grease in the pot if you like.
Step 2: Cook the potatoes
Add the peeled and diced potatoes and the chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
Step 3: Mash some of the potatoes
Use a potato masher to mash some of the potatoes right in the pot. Leave some chunks for texture.
Step 4: Make it creamy
Reduce the heat to low and stir in the heavy cream and salt.
Step 5: Add the cheese
Gradually stir in the shredded cheddar until it’s melted and creamy. Don’t let the soup boil after you add the cream and cheese.
Step 6: Serve
Ladle into bowls and top with crumbled bacon and extra cheddar.
Tips for the Best Potato Soup
- Adjust the salt at the end. Broth and bacon can vary in saltiness, so start with 1 teaspoon, taste, and add more if needed.
- Don’t boil after adding dairy. Keep the heat low once the cream and cheese go in.
- Kid-friendly tip: Serve with bread or crackers, and offer some plain potato pieces and cheese on the side for picky eaters.
Frequently Asked Questions
How do I thicken potato soup?
Mash more of the potatoes. The more you mash, the thicker and creamier the soup gets.
How do I make potato soup thinner?
Stir in a little extra chicken broth until it reaches the consistency you like.
What potatoes are best for potato soup?
This recipe uses Yukon Gold potatoes. They’re naturally creamy and buttery, they mash easily, and the chunks you leave behind hold their shape in the soup.
How to Store and Reheat
Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stove, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or milk.
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Best Potato Soup
Ingredients
Equipment
Method
- Cook the bacon. In a large pot or Dutch oven, cook the bacon until crispy. Remove and crumble, leaving about 1 tablespoon of bacon grease in the pot if desired.
- Cook the potatoes. Add the peeled and diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes. Use a potato masher to mash some of the potatoes directly in the pot. Leave some chunks for texture.
- Make it creamy. Reduce the heat to low and stir in the heavy cream and salt.
- Add the cheese. Gradually stir in the shredded cheddar cheese until melted and creamy. Avoid boiling the soup after adding the cream and cheese.
- Serve. Ladle into bowls and top with crumbled bacon and extra cheddar cheese, if desired.
