12 Best Potato Soup Recipes That’ll Warm Your Soul in 2026

I’ve gotta tell you, there’s nothing quite like a steaming bowl of potato soup when you’re craving comfort food. I’ve been making potato soups for years, and let me share something – it’s become my go-to whenever someone in my family feels under the weather or when that first cold snap hits.

Last winter, I made it my mission to perfect not just one, but several potato soup recipes. Why? Because I realized that sometimes you want that ultra-creamy loaded version with all the fixings, and other times you’re after grandma’s simple, soul-warming bowl. Today, I’m sharing all 12 of my favorite recipes that I’ve tested, tweaked, and absolutely fallen in love with.

1. Classic Creamy Potato Soup

This is my everyday go-to recipe. It’s rich, creamy, and hits all the right notes without being too heavy. I make this at least twice a month during soup season!

Ingredients:

• 6 strips bacon, chopped
• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2½ pounds gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups milk
• 2/3 cup heavy cream
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1/4 teaspoon ancho chili powder
• 2/3 cup sour cream
• Toppings: shredded cheddar, chives, extra bacon

Instructions:

1. Cook bacon in a large Dutch oven until crispy. Remove and set aside.
2. In the bacon fat, sauté onions until tender (3-5 minutes). Add garlic and cook 30 seconds.
3. Sprinkle flour over vegetables and stir until smooth.
4. Add potatoes, broth, milk, cream, salt, pepper, and chili powder. Bring to a boil.
5. Cook 10 minutes until potatoes are tender.
6. Remove half the soup and blend until smooth. Return to pot.
7. Stir in sour cream and reserved bacon.
8. Simmer 15 minutes before serving with toppings.

2. Grandmother’s Simple 5-Ingredient Potato Soup

This recipe takes me back to my childhood. My grandma used to make something similar, and I swear it’s the simplicity that makes it so perfect. No fuss, just pure comfort.

Ingredients:

• 2 pounds russet potatoes, peeled and chunked
• Water to cover
• 3 cups whole milk
• 4 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Cover potatoes with water in a large pot.
2. Cook over medium heat until fork-tender, about 20 minutes.
3. Drain water completely.
4. Add milk and butter to potatoes.
5. Return to medium heat until milk bubbles at edges, 5-10 minutes.
6. Season with salt and pepper to taste.
7. Serve chunky or use an immersion blender for smooth texture.

3. Loaded Baked Potato Soup

When I want to go all out, this is my showstopper. It’s basically a baked potato in soup form, and yes, it’s as amazing as it sounds!

Ingredients:

• 8 strips bacon, chopped
• 1/4 cup butter
• 1 large onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1/3 cup flour
• 3 pounds russet potatoes, peeled and cubed
• 4 cups chicken stock
• 2 cups milk
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 2 cups shredded sharp cheddar
• 1 cup sour cream
• Salt and pepper to taste
• Toppings: green onions, extra cheese, bacon, sour cream

Instructions:

1. Cook bacon until crispy, remove and reserve fat.
2. Sauté onion and celery in bacon fat until soft.
3. Add garlic, cook 1 minute. Stir in flour.
4. Add potatoes, stock, milk, thyme, and cayenne.
5. Bring to boil, reduce heat, simmer until potatoes are tender.
6. Blend half the soup until smooth, return to pot.
7. Stir in cream, cheese, and sour cream.
8. Season and serve with all the toppings!

4. Slow Cooker Potato Soup

I discovered this recipe when I needed something I could throw together before work. It’s become my lazy day favorite!

Ingredients:

• 32 oz frozen hash browns
• 32 oz chicken broth
• 1 can cream of chicken soup
• 1 medium onion, diced
• 8 oz cream cheese, cubed
• Salt and pepper to taste
• Toppings: cheese, bacon, green onions

Instructions:

1. Add hash browns, broth, cream of chicken soup, and onion to slow cooker.
2. Cook on low 5-6 hours until potatoes are tender.
3. Add cream cheese, cook 30 minutes until melted.
4. Season and serve with desired toppings.

5. Instant Pot Potato Soup

For those nights when you need dinner fast, this Instant Pot version is a lifesaver. I can have it on the table in under 30 minutes!

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 3 pounds potatoes, cubed
• 3 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 1/2 cup sour cream
• Optional: bacon, cheese, chives

Instructions:

1. Use sauté function to melt butter and cook onion.
2. Add potatoes, broth, salt, and pepper.
3. Seal and cook on high pressure 10 minutes.
4. Quick release, switch to sauté mode.
5. Stir in milk and sour cream.
6. Cook 3 minutes until thickened.
7. Blend partially if desired, serve with toppings.

Also Read: 20 Delicious Easter Potato Recipes

6. Vegetarian Potato Soup with Smoked Gouda

I created this for my vegetarian friends, and honestly? The smoked gouda makes it so flavorful that even bacon lovers don’t miss the meat!

Ingredients:

• 4 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 3 pounds russet potatoes, peeled and diced
• 6 cups vegetable broth
• 1 tablespoon fresh thyme
• 1 cup half-and-half
• 8 oz smoked gouda, shredded
• Salt and pepper to taste
• Garnish: chives, black pepper

Instructions:

1. Melt butter in large pot, sauté onion and celery until soft.
2. Add garlic and thyme, cook 2 minutes.
3. Add potatoes and broth, bring to boil.
4. Simmer until potatoes are tender, about 20 minutes.
5. Blend 4 cups of soup until smooth, return to pot.
6. Stir in half-and-half and smoked gouda until melted.
7. Season and serve with chives.

7. Healthy Bone Broth Potato Soup

I started making this when I wanted something nourishing but not too heavy. The bone broth adds incredible depth and nutrition!

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 2½ pounds red potatoes, diced (leave skin on)
• 6 cups bone broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream
• Fresh thyme for garnish

Instructions:

1. Sauté onion in butter until translucent.
2. Add garlic, cook 1 minute.
3. Add potatoes, bone broth, salt, and pepper.
4. Bring to boil, simmer 30 minutes until tender.
5. Blend half for creaminess.
6. Stir in cream before serving.
7. Garnish with fresh thyme.

8. Ham and Potato Soup

This is my favorite way to use up leftover holiday ham. It’s hearty enough to be a complete meal!

Ingredients:

• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 pounds potatoes, cubed
• 4 cups chicken broth
• 2 cups diced ham
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup flour
• Salt, pepper, and dried thyme

Instructions:

1. Sauté vegetables in butter until soft.
2. Sprinkle with flour, stir 1 minute.
3. Add potatoes, broth, and ham.
4. Simmer until potatoes are tender.
5. Stir in milk and cream.
6. Season with salt, pepper, and thyme.
7. Simmer until thickened.

9. Cheesy Bacon Ranch Potato Soup

My kids beg for this one! It’s basically their three favorite flavors in one bowl.

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 3 pounds potatoes, cubed
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 2 cups milk
• 1 cup heavy cream
• 2 cups cheddar cheese, shredded
• 1/2 cup sour cream

Instructions:

1. Cook bacon, remove and use fat to sauté onion.
2. Add potatoes, broth, and ranch seasoning.
3. Simmer until potatoes are tender.
4. Add milk and cream, heat through.
5. Stir in cheese and sour cream.
6. Top with reserved bacon.

10. Roasted Garlic and Potato Soup

When I want something a bit more sophisticated, this is my go-to. The roasted garlic makes it absolutely divine!

Ingredients:

• 2 heads garlic
• 3 tablespoons olive oil
• 1 onion, diced
• 3 pounds Yukon gold potatoes, cubed
• 5 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons fresh rosemary
• Salt and white pepper

Instructions:

1. Roast garlic heads at 400°F for 30 minutes.
2. Sauté onion in olive oil.
3. Add potatoes, broth, and squeezed roasted garlic.
4. Simmer until potatoes are very tender.
5. Blend until completely smooth.
6. Stir in cream and rosemary.
7. Season with salt and white pepper.

11. Corn and Potato Chowder

I came up with this combination one summer, and now it’s requested year-round. The sweetness of corn pairs perfectly with creamy potatoes!

Ingredients:

• 4 slices bacon, chopped
• 1 onion, diced
• 2 pounds potatoes, diced
• 2 cups corn (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• 1 teaspoon smoked paprika
• Salt and pepper
• Green onions for garnish

Instructions:

1. Cook bacon, remove and sauté onion in fat.
2. Sprinkle flour over onions, stir.
3. Add potatoes, corn, broth, and paprika.
4. Simmer until potatoes are tender.
5. Blend 1/3 of soup for thickness.
6. Stir in cream and season.
7. Serve topped with bacon and green onions.

12. Spicy Southwest Potato Soup

When I’m craving something with a kick, this is my answer. It’s got just enough heat to wake up your taste buds!

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 2 jalapeños, minced
• 3 garlic cloves, minced
• 3 pounds potatoes, cubed
• 4 cups chicken broth
• 1 can diced tomatoes with green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup heavy cream
• 1 cup pepper jack cheese
• Cilantro, lime wedges, tortilla strips for serving

Instructions:

1. Sauté onion and jalapeños in oil.
2. Add garlic, cumin, and chili powder, cook 1 minute.
3. Add potatoes, broth, and tomatoes.
4. Simmer until potatoes are tender.
5. Blend half for creaminess.
6. Stir in cream and cheese.
7. Serve with cilantro, lime, and tortilla strips.

Tips for Perfect Potato Soup Every Time

After making hundreds of batches, here’s what I’ve learned:

• Choose the right potato: Russets break down for creaminess, Yukon golds hold their shape, and reds are perfect for chunky soups.
• Don’t skip the bacon fat: Even if you’re not adding bacon to the soup, cooking your veggies in a bit of bacon fat adds incredible flavor.
• Blend strategically: I always blend about half the soup – it gives you the best of both worlds with a creamy base and tender potato chunks.
• Season at the end: Potatoes need more salt than you think, but wait until the end to season properly.
• Make it ahead: These soups actually taste better the next day as flavors meld together.

Storage and Reheating

I often make a double batch because these soups store beautifully. Keep them in airtight containers in the fridge for up to 4 days. When reheating, do it gently on the stovetop, adding a splash of milk if needed to thin it out.

A word of caution though – I’ve learned the hard way that cream-based potato soups don’t freeze well. They tend to separate and get grainy. Trust me, just enjoy them fresh or within a few days!

Also Read: 22 Best Potato Salad Recipes

Final Thoughts

There you have it – my complete collection of potato soup recipes! Each one has earned its place in my regular rotation for different reasons. Whether you’re after something quick and simple or ready to pull out all the stops for a special dinner, there’s a recipe here for you.

I’d love to hear which one becomes your favorite. Drop me a comment and let me know how your soup turns out. Happy cooking, and stay cozy!