This loaded potato soup features tender potatoes, aromatic garlic, and caramelized onions simmered in savory chicken broth with a luxurious blend of heavy cream and whole milk. Enhanced with crispy bacon and optional cheddar, this bowl of Creamy Potato Soup is ultimate comfort in every spoonful, perfect for warming chilly days.

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I made The Best Creamy Potato Soup last weekend and it quickly became one of my favorite fall soup recipes. I used 4 large russet potatoes, peeled and diced, along with a medium diced onion and 3 cloves of minced garlic for plenty of flavor.

I added 6 slices of bacon that I cooked and crumbled, which give the soup a rich, homemade taste. Then I mixed in 4 cups of chicken broth, 1 cup heavy cream and 1 cup whole milk.

Two tablespoons of butter helps round out the flavor and I always season with salt and pepper to taste. Some days I like to add a cup of shredded cheddar cheese or even a half cup of sour cream for that extra creamy kick, finishing it off with chopped green onions.

This is a tasty loaded potato soup thats easy to make and is actually a copycat loaded baked potato soup many people enjoy.

Why I Like this Recipe

I really love this recipe because it always gives me that perfect mix of creamy and chunky textures. I like how the potatoes blend with the broth to create a rich, comforting soup that feels like a warm hug. The bacon adds a salty, smoky kick that makes every bite extra satisfying. I also dig that it’s super flexible—if I’m feelin adventurous, I can toss in extra cheese or a dollop of sour cream to tweak the flavor just how I like it.

If you’re lookin for a bowl of the best creamy potato soup, then this recipe is exactly what you need. Its made on the stovetop and is totally loaded with bacon, garlic, and all the fixins, giving it a rich, homemade flavor that just can’t be beat. Even though it ain’t perfect every single time, the hearty taste always makes up for any little oopsies. Enjoy makin it and dig in!

Ingredients

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Russet potatoes give hearty carbs for energy and a fluffy texture that fills you up.
Onions add fiber and a hint of natural sweetness to balance the savory broth.
Garlic brings a bold, tangy kick plus some helpful antioxidants to the mix.
Bacon offers protein and smoky crunch, even though its not the healthiest choice.
Chicken broth creates a savory base, merging all the flavors into one comforting soup.
Heavy cream makes the soup extra rich, boosting its creamy indulgence.

Ingredient Quantities

4 large russet potatoes, peeled and diced

1 medium onion, diced (just a regular onion)

3 cloves garlic, minced (or crushed if you like it extra flavorful)

6 slices bacon, cooked and crumbled

4 cups chicken broth

1 cup heavy cream

1 cup whole milk

2 tablespoons butter

Salt and pepper to taste

Optional: 1 cup shredded cheddar cheese if you want a cheesy kick

Optional: 1/2 cup sour cream to amp up the creaminess

Optional: chopped green onions for garnish

How to Make this

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1. In a large pot, add the diced potatoes, diced onion, minced garlic, and butter with the chicken broth. Bring it to a simmer over medium heat.

2. Let the mixture simmer until the potatoes are tender, about 15-20 minutes, stirring occasionally.

3. Use an immersion blender to blend about half the soup so you get a nice creamy texture but still keep some potato chunks in there.

4. Stir in the heavy cream and whole milk, and let it heat through without boiling.

5. Season the soup with salt and pepper to your taste.

6. If you want that extra cheesy kick, mix in the shredded cheddar cheese now so it melts into the soup.

7. For extra creaminess, stir in the sour cream, mixing it carefully into the warm soup.

8. Add the crumbled bacon and give everything a good stir.

9. Let the soup warm evenly for another 5 minutes on low heat.

10. Serve hot and garnish with chopped green onions. Enjoy your Best Creamy Potato Soup!

Equipment Needed

1. Large pot
2. Stove for simmering
3. Sharp knife
4. Cutting board
5. Measuring cups and spoons
6. Immersion blender
7. Wooden spoon for stirring

FAQ

Q1: Can I substitute the russet potatoes for another variety?

A: Sure, you can use Yukon Gold potatoes if you want a creamier texture but russet potatoes work best for a hearty, chunky soup.

Q2: How do I know when the potatoes are fully cooked?

A: Just give the soup a stir and check that the potatoes are soft; if they break apart easily with a spoon then they are done.

Q3: Is it okay to use vegetable broth instead of chicken broth?

A: Yup, if you prefer a vegetarian twist on this soup, vegetable broth works fine although it might change the flavor a bit.

Q4: What if I want my soup extra creamy?

A: If you want a richer texture, add the optional sour cream or cheddar cheese, but stir them in at the end to avoid curdling.

Q5: Can I prep the soup ahead of time?

A: Totally, you can make it a day ahead and reheat gently on the stove, just be careful not to boil it too hard when warming up.

The Best Creamy Potato Soup Recipe Substitutions and Variations

Russet potatoes: try using Yukon Gold potatoes instead. They give a creamier texture and have a more buttery taste.
Medium onion: if you want a milder flavor, you can swap it for red onion or even shallots.
Heavy cream: you might use half and half or full fat coconut milk if you wanna lighten it up or need a dairy free option.
Bacon: if you don’t eat pork, turkey bacon works great, or you can even use a bit of smoked paprika to add that smoky kick.
Whole milk: try using 2% milk or almond milk if you need a dairy free alternative.

Pro Tips

1. Be careful when heating up the dairy. Once u add the heavy cream and milk, keep the heat low so it dont boil too hard and curdle the soup.

2. Blend just part of the potatoes – only about half – so that you still get some chunky bits giving your soup a nice texture. Mixing it all smooth can make it kinda boring.

3. If u decide to use sour cream and cheddar, add them as one of the final steps. This way the cheese melts nicely and the sour cream stays creamy without turning weird.

4. Taste your soup often while cooking. Different bacon brands and broth strengths can vary, so adjusting salt and pepper as you go makes a big difference in the final flavor.