There’s something about a big, warm bowl of potato soup that just feels like a hug from the inside out. Whether it’s a chilly winter night or you’re just craving something cozy and filling, this Best Homemade Potato Soup is the answer. It’s loaded with tender potatoes, crispy turkey bacon, rich cheese, and just enough spice to keep things exciting without overpowering that classic, creamy flavor we all love.

I remember the first time I made this recipe—it was one of those days when nothing sounded quite right, and the weather had that damp, cold bite to it. I threw together what I had in the fridge: potatoes, cheese, some leftover turkey bacon—and what came out was pure magic. This soup quickly became a family favorite, and honestly, it’s hard to imagine a comfort food night without it now!

What I love most about this recipe (besides how insanely delicious it is) is how customizable it can be. Want it thicker? Add a roux. Like it super creamy? Blend it up. Prefer a chunky bite? Leave those hearty pieces of potato right where they are. Plus, the garnishes are half the fun—think piles of extra cheese, a sprinkle of green onions, and a generous handful of crispy turkey bacon crumbles. Trust me, once you try it, you’ll be hooked too.

Alright, let’s get started!

Ingredients You’ll Need

6 slices turkey bacon, diced
1 medium onion, diced
3 cloves garlic, minced
4 large russet potatoes, peeled and diced
4 cups chicken broth (or vegetable broth)
1 cup heavy cream (or half-and-half)
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons unsalted butter
1/4 cup all-purpose flour (optional, for thickening)
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional, for a spicy kick)

For Garnish:

Extra shredded cheddar cheese
Chopped green onions
Crumbled turkey bacon

How to Make the Best Homemade Potato Soup

Step 1: Cook the turkey Bacon

Start by heating a large pot or Dutch oven over medium heat. Add the diced turkey bacon and cook it until it’s beautifully crispy. Once done, use a slotted spoon to remove the turkey bacon bits and set them aside on a paper towel-lined plate. Be sure to leave about 2 tablespoons of turkey bacon grease in the pot to build that rich, smoky flavor base. If there’s too much grease, just drain the extra—no need for a greasy soup!

Step 2: Sauté the Aromatics

Next up, toss the diced onion into that glorious turkey bacon fat. Cook it for 3 to 4 minutes, stirring occasionally, until it’s softened and starting to turn golden. Then add the minced garlic and cook for about 1 more minute. You’ll know it’s ready when your kitchen smells like heaven.

Step 3: Cook the Potatoes

Now, pile in those diced potatoes and pour in the chicken broth (or vegetable broth if you’re keeping it vegetarian). Bring everything up to a boil, then reduce the heat and let it simmer gently for 15–20 minutes. You want the potatoes to be fork-tender—soft but not falling apart.

Bringing It All Together: Finishing Your Perfect Potato Soup

Now that the potatoes are tender and your kitchen smells absolutely incredible, it’s time to move on to the final steps. This is where the magic really happens—the soup gets thick, creamy, and packed with even more flavor. Plus, I’ll share a few little tips to help you customize it just the way you like.

Whether you’re going for a super silky finish or a hearty, chunky bowl, there’s a way to make this potato soup your own. And don’t worry—these steps are super easy and totally worth it.

Let’s dive back in!

Finishing the Best Homemade Potato Soup

Step 4: Thicken the Soup

If you like your soup on the thicker side (I mean, who doesn’t love a creamy, stick-to-your-ribs potato soup?), this step is for you.

In a small saucepan, melt the butter over medium heat. Once it’s melted, stir in the flour to form a roux. Cook it for about 1–2 minutes, stirring constantly—you want to cook off that raw flour taste but not let it brown too much. Then, carefully whisk in about 1 cup of the hot soup liquid from your pot. Stir until smooth and creamy.

Once your roux mixture is ready, pour it back into the main pot and stir well. You’ll notice the soup start to thicken up beautifully. If you prefer a thinner soup, feel free to skip this step!

Step 5: Blend (Optional)

Here’s where you can really customize the texture.

For a super creamy potato soup, use an immersion blender directly in the pot. Blend until you reach your desired consistency—some people like it ultra-smooth, while others (like me) prefer leaving a few hearty chunks of potato for texture.

No immersion blender? No problem. Just ladle about half of the soup into a blender, blend until smooth, and then return it to the pot. Be careful blending hot liquids—make sure to vent the lid slightly and cover with a towel to avoid any accidents.

Step 6: Add the Creamy Ingredients

Now for the really good stuff!

Lower the heat and stir in the heavy cream, sour cream, and shredded cheddar cheese. Keep stirring until the cheese is completely melted and everything is well combined. This is where the soup turns ultra-luxurious and rich.

Season the soup with salt, black pepper, a pinch of smoked paprika, and a touch of cayenne pepper if you like a little heat. Taste and adjust as needed—you’re the boss here!

Step 7: Serve

Finally, it’s time to serve up that beautiful, creamy potato soup.

Ladle the soup into bowls and top with all your favorite garnishes. I highly recommend an extra sprinkle of shredded cheddar cheese, a handful of chopped green onions, and, of course, more crispy turkey bacon bits. Because honestly, can you ever have too much turkey bacon?

Helpful Tips for the Best Potato Soup Ever

Choosing the Right Potatoes: Russet potatoes are perfect for this soup because they get tender and creamy as they cook. Yukon Golds are another great option if you want an even richer texture.
Skip the Roux if You Want: If you’re in a hurry or just like a lighter soup, you can skip the roux step and just blend a portion of the soup to thicken it naturally.
Control the Creaminess: Use heavy cream for the richest flavor, or swap for half-and-half if you want something a bit lighter.
Spice It Up: A little cayenne goes a long way. Start with a pinch, taste, and add more if you want a bigger kick.
Storage Tip: This soup keeps really well in the fridge for up to 4 days. It thickens as it sits, so you might need to add a splash of broth or milk when reheating.

Potato Soup FAQ: Your Top Questions Answered

Before you grab your spoon and dive into a big bowl of this comforting potato soup, let’s go over a few common questions. Whether you’re making it for the first time or you’re a seasoned soup pro, these tips can help you get the best results every single time.

Frequently Asked Questions

Can I make this potato soup ahead of time?

Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Just keep in mind it will thicken as it sits, so when reheating, stir in a splash of broth or milk to loosen it up.

Can I freeze potato soup?

Potato soup can be frozen, but with a few cautions. The dairy ingredients (like cream and sour cream) can sometimes separate when thawed. If you plan to freeze it, consider holding off on adding the cream and cheese until after you reheat it.

What’s the best way to reheat potato soup?

Reheat gently on the stovetop over low heat, stirring often. If the soup is too thick, add a bit of broth or milk until you reach your desired consistency. You can also reheat it in the microwave in short bursts, stirring between each.

Can I make this soup vegetarian?

Definitely! Simply skip the turkey bacon and use vegetable broth instead of chicken broth. You might want to add a little extra seasoning (like smoked paprika) to give it a bit more depth without the turkey bacon flavor.

What other toppings can I add?

The sky’s the limit! Try toppings like crispy fried onions, sautéed mushrooms, a dollop of extra sour cream, or even some chopped jalapeños if you like a spicy twist.

Can I use different types of potatoes?

You sure can. Yukon Gold potatoes are another excellent choice—they give the soup an even creamier texture without needing much blending. Red potatoes can work too but keep in mind they’ll hold their shape a bit more.

Is there a lighter version of this soup?

Yes! Swap the heavy cream for half-and-half or even whole milk, and use less cheese if you want to cut back a little. You can also skip the roux step and rely just on blending part of the soup to get a creamy finish.

Conclusion: Why You’ll Love This Best Homemade Potato Soup

There’s a reason this soup has become a go-to comfort food in so many kitchens, including mine. It’s rich, creamy, hearty, and endlessly customizable to fit your mood and pantry. Plus, it’s one of those recipes that feels a little fancy but is actually super simple to pull together.

Whether you’re cozying up on a chilly evening, feeding a hungry family, or just craving something warm and satisfying, this Best Homemade Potato Soup hits all the right notes. And don’t forget those toppings—seriously, they take it from great to absolutely irresistible.

If you try this recipe, I’d love to hear how it turned out! Feel free to leave a comment and let me know if you added your own spin with extra toppings or a fun twist. Happy cooking!

Best Homemade Potato Soup