Cream of Potato Soup
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Cream of Potato Soup is a creamy, cozy classic that comes together in about 30 minutes - perfect for chilly nights or any time you're craving rich, comforting soup. This version features tender Yukon potatoes, aromatic vegetables, a touch of bacon, and fresh thyme.
If you love potato soups, this Irish Vegetable Potato Leek Soup is also a favorite!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Summary: A classic, blended potato soup made on the stovetop - smooth, cozy, and weeknight-friendly.
What I Love About This Soup
Cream of Potato Soup is one of those quietly perfect recipes - simple, deeply comforting, and endlessly reliable. This version is creamy without being heavy, rich without relying on excessive dairy, and layered with flavor from vegetables, herbs, and a touch of bacon.
This warm soup is a perfect antidote for cold, wintry nights, brisk fall afternoons, rainy spring days... or any day inbetween.
Reader Favorite: Perfect Comfort Soup
This easy soup is the kind of soup readers come back to again and again - and one many make on repeat.
⭐️⭐️⭐️⭐️⭐️
"I love this soup so much that I've made it almost every week for the past two months. Potato soup without all the excess milk and so many vegetables, yet the creamiest potato soup I ever made… Making it once again this weekend. I don't tire of it."
- Reader review, February 2026
Another reader simply said: "We make it all the time."
That just about says it all.
Jump to:
Ingredients
Here's a breakdown of the key ingredients and why they matter:
- Potatoes (Yukon Gold or russet): The heart of the soup. Yukon golds create a naturally creamy texture when blended, while russets give a lighter, fluffier finish.
- Bacon: Adds savory depth and richness without overpowering the soup.
- Onion, carrot, and celery: A simple aromatic base that builds flavor and balance.
- Butter & flour: Used together to gently thicken the soup before simmering.
- Chicken stock: The flavorful backbone - use a good one.
- Milk: Just enough to add creaminess without heaviness.
- Fresh thyme & red pepper flakes: Subtle seasoning that lifts the soup and keeps it from tasting flat.
(Full ingredient amounts are in the recipe card below.)
How to Make Cream of Potato Soup
- Cook the bacon in a Dutch oven until crisp. Remove and reserve.
- Sauté the vegetables in butter until softened and fragrant.
- Add potatoes, flour, herbs, and stock, and bring to a gentle simmer until the potatoes are tender.
- Blend until smooth using an immersion blender (or carefully in batches).
- Stir in milk, warm through, and adjust seasoning.
- Serve hot, topped with bacon and any favorite garnishes.
Variations
- Vegetarian: Skip the bacon and use vegetable stock.
- Extra rich: Substitute half-and-half or cream for the milk.
- Rustic: Blend only half the soup for more texture.
- Herb-forward: Add rosemary or chives alongside the thyme.
Serving Suggestions
This soup is lovely on its own but also pairs well with:
- Crusty bread or Irish soda bread
- A simple green salad
- Grated cheddar, chives, or a drizzle of olive oil
- Extra crispy bacon for serving
More Creamy & Potato Soups to Try
If you love this soup, you might also enjoy:
- Slow Cooker Cream of Potato Soup - a hands-off version for busy days
- Classic Potato Leek Soup - smooth, elegant, and timeless
- Irish Vegetable Potato Leek Soup - heartier with more vegetables
- Cream of Asparagus Soup - another beautifully pureed favorite
For more pureed soup recipes, browse our entire soup recipes collection for more ideas.
Recipe FAQs
Yes. Store in the refrigerator for up to 3 days. Reheat gently and add a splash of milk if needed.
For best results, freeze the soup before adding the milk. Stir in dairy after reheating.
Yukon golds are naturally creamy, but russets also work well.
Yes. Replace the flour with a cornstarch slurry added at the end.
The potatoes themselves do the work - when blended, they create a naturally smooth, velvety texture.
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Perfect Comfort Food Recipe
Equipment
Ingredients
- 3 slices bacon chopped
- 1 tablespoon butter
- 1 onion chopped
- 3 carrots chopped
- 3 stalks celery chopped with their leafy greens
- 4 large potatoes diced (like Yukon gold or peeled russet potatoes)
- 4 cups reduced sodium chicken stock
- 3 tablespoons alll-purpose flour
- ½ teaspoon red pepper flakes
- 2 fresh thyme sprigs or ¼ teaspoon dried thyme
- 1 cup milk
Instructions
- Saute bacon in large dutch oven until browned, and set aside.
- Reserve 1 tablespoon of the bacon drippings, heat the dutch oven to a medium heat and melt 1 tablespoon of butter. Add the onion, carrots, and celery; cook until softened, about 8 minutes. Season the vegetables with salt and pepper to taste, and then add the diced potatoes and flour. Stir and cook for an additional minute.
- Pour the chicken stock over the vegetables, add the red pepper flakes and thyme; bring to a boil. Reduce heat and simmer the soup, uncovered, for 10-15 minutes or until the vegetables are tender when pierced with a fork.
- Cream the soup in batches in a blender, or use an immersion blender to puree the soup. Add the milk and heat through. Ladle servings into bowls and garnish with the bacon, additional melted butter or even some shredded cheese.
Notes
- Potatoes: Yukon gold potatoes create the creamiest texture, but russets also work well.
- Blending: An immersion blender makes this easy, but you can carefully blend in batches using a countertop blender.
- Make Ahead: This soup can be made up to 3 days in advance and stored in the refrigerator.
- Freezing: For best results, freeze the soup before adding milk. Stir in dairy when reheating.
- Consistency: If the soup thickens after chilling, add a splash of milk or stock when reheating.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love this soup so much that I’ve made it almost every week for past 2 months. Potato soup without all the excess milk and so many vegetables, yet the creamiest potato soup I ever made. Thanks so much for another soup recipe to add to my repertoire. Making it once again this weekend. I don’t tire of it.
Hi Leslie! I'm so happy you love this soup. It's been a favorite in our house for years and one I always reach for from winter clear into spring. Thank you for trying it. I'm so glad you're enjoying it.
Every time I make this cream of potato soup, I'm reminded of my Irish grandmother dearly. Her soups were once part of her legacy. This soup is so easy and quick to make that you'll often find it simmering on my stove, especially on chilly days.
I loved the recipe, l makeit all the time
This is one of my favorite soup recipes! I'm so glad you are enjoying it!
When do you put in the milk?
Add the milk after you blend the soup, and heat through before serving. The recipe calls for 1 cup of milk, but add it to the consistency you like. Sometimes I add more and sometimes less. Enjoy!