Loaded Potato Soup Recipe
This easy creamy loaded Potato Soup recipe is so good! Learn how to make the best cheesy potato soup with bacon in a creamy base (without heavy cream). A quick, 30-minute recipe that is total comfort food.
We love easy creamy soups all year long, like fresh Corn Chowder, New England Style Clam Chowder and this Potato Soup. They are hearty enough to serve as the main course, paired with crusty French Bread.
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The BEST Potato Soup Recipe!
Homemade potato soup is so easy to make from scratch and beats any restaurant soup. The base is so creamy, hearty and filling. It’s like a delicious loaded baked potato with all your favorite toppings but as a soup, yes, please!
The soup uses ingredients you most likely already have at home and can be made so quickly, great for busy evenings.
- Meat – We used bacon in this recipe, you can substitute bacon for cubed ham, if desired.
- Potatoes – you can use Russet, Idaho or Yukon gold potatoes. NOTE: If you’re using Yukon potatoes, the skin may be left on.
- Veggies – Though we only added onion and garlic, you can add cubed carrots and celery to the soup.
- No Cream Required! Instead of using heavy whipping cream. Make a roux to thicken the soup with butter, flour, broth and milk
- Cheese – Mild cheddar or sharp cheddar is great.
How to Make Creamy Potato soup
- Place potatoes in a pot, cover with water, season with salt and cook until tender then drain.
- In a separate dutch oven, saute bacon until crispy, remove and set aside, reserving 1 Tbsp bacon grease.
- Add onions and butter and sautee until soft. Add garlic, cooking until fragrant.
- Whisk in flour, milk and broth until smooth.
- Add drained potatoes, season with salt and pepper and bring to a soft boil.
- Stir in sour cream, cheese and bacon. Bring to a boil then remove from heat.
Serve the creamy potato soup with your favorite toppings!
Toppings for Potato Soup
You can top the creamy with your favorite toppings to make it a truly loaded soup! Here are some options:
- Bacon bits
- Shredded cheese
- Sour cream
- Diced avocado
- Cooked corn kernels
- Green onion or chives
Loaded potato soup is comfort food at its finest. You’re going to love the combination of flavors in the soup. Every bite is loaded with creamy soup with chunks of potatoes, bacon, and cheese.
More Easy Dinner Recipes You’ll Love:
- Loaded Mashed Potato Casserole – irresistibly good
- Juicy Meatloaf – with the best glaze!
- Cajun Chicken Pasta – in the creamiest sauce
- Chicken Lettuce Wraps – healthy and quick to make
- Chicken Pesto Pasta – you won’t believe the sauce!
Loaded Potato Soup
Easy recipe for creamy Loaded Potato Soup. Chunks of potatoes in a cheesy soup base with sour cream and bacon is pure comfort food!
- 4 large potatoes, peeled and cubed
- ½ tsp salt
- 8 oz bacon, bite-sized pieces
- 4 Tbsp unsalted butter
- ½ med onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup mild or sharp cheddar cheese, shredded
- ¾ cup sour cream
- 1 tsp salt, or to taste
- ¼ tsp pepper, or to taste
- green onions, to serve
Place sliced potatoes into a stockpot and completely cover with 1″ of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.
Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease in the pot.
Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.
Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.
Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.
Stir in 3/4 cup sour cream, 1 cup shredded cheddar, and half half of your cooked bacon (reserving the rest for serving). Bring to a boil then remove from heat and serve with your favorite toppings.
Read comments/reviewsAdd comment/review
Delicious! And super easy. My husband is quite fussy and he loves this soup! Thanks for this recipe!
You’re welcome! I’m so happy you enjoyed it, MaryAnn!
I made this but had to tweak a little. Like other people have said, double all ingredients. Used 2.5 lb. Yukon gold potatoes. Added chopped celery and carrots. Used a potato masher and mashed about half the potatoes. Added dried thyme and garlic salt to taste. Added 1 Tbsp chicken bouillon powder. Did about half a cup of fat free half & half to substitute for half a cup of the milk. The rest of the milk was whole milk. Used turkey bacon and light sour cream. I did have a problem with it not thickening enough so I had to make more roux with 4 Tbsp butter and 4 Tbsp flour in a separate pan then poured it in and that did the trick. Next time I’ll try using 1% or 2% milk to make it lighter but I had whole milk in the frig that needed to be used so it was whole milk this time. It turned out good!
Thank you so much for sharing that with me, Amanda!
Fantastic! I substituted a bit of cream for some of the milk, and used Better Than Bouillon for the broth. It was FABULOUS! I now have several friends that think I am a wizard in the kitchen! I found a batch serves at least 6 people. Thanks for the recipe! It is now one of our all time favorites.
Wonderful! I’m glad it’s a hit. Thank you for sharing.
Just made this soup and it was delicious! Will definitely become a staple in our winter/fall weekly menu.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jessica!
How much is a serving, one cup or more? Or how many total ounces does this recipe make? Thanks
Hi Anne, a serving is about a cup to a cup and a half.
I forgot the flour step 🤦🏼♀️ so it’s separated. Is there any way I can save it?
Oh no, I haven’t experienced that yet to advise if you can still save it.
I made this . . Very good. Worth the time and effort but I would double it if you have a family of more than four eating it so it will last more than one meal. I added cream cheese since I didn’t have whole milk only 2%, to make it creamier. 😊❤️
Thank you for sharing, Tracey! I’m glad it was enjoyed.
Amazing! I’m 14 and I love to cook, and this recipe was super easy and delicious!
Hi Basil! Keep up the good work! I’m so glad you tried my recipe. Thank you.
I cook for only 2 people and freeze lots of leftovers. I’d like to make the potatp soup. Can you freeze it? If so, for how long?
Hi Deborah! I haven’t tried but I think that would work fine to freeze. Others shared that they doubled the recipe and it was great!
Made tonight!! Perfect soup on this cold Sunday! Added some toasted French bread on the side.
Yum! So glad you loved the soup, Cindy. Thank you.
You may have overcooked your potatoes. That would result in making the soup grainy.
I used two cups of water and 1/2 cup heavy cream instead of chicken broth, and it came out delicious!
So glad to hear that!
Can I double this recipe easily? Thanks so much! I made this once and everyone wanted seconds but there were none, ha!
Hi Tiffany, Others shared that they doubled the recipe and it was great!
I just made the Loaded Potato Soup and it’s so delicious!! Instead of whole milk I used almond milk! Thanks so much!
You are amazing!!! 😘❤️
Aww, thank you, Magda! I’m so glad you loved this recipe.
I made this soup because I love all of your dishes but this came out way too thick. It was chunky and like a potato salad. Please help? I followed the directions.
Hi Julia, it sounds like either too much potatoes or too little broth. I would thin it out with a little more chicken broth and then season to taste.
The best potato soup ever. It is not so thick as most potato soups are. I added some finely chopped celery and carrots. Love love the consistently. Sent some to my oldest daughter. Her remarks, “mom your soup is off the chart!, please tell me you have the recipe. (I alter recipes and never write them down ). She finished her comments with, “it’s so good and I love that it isn’t so thick”.
That’s so great! It sounds like you have a new favorite, Judy!
Looking forward to making it tonight!! If I choose to use heavy cream, how would I go about that?
Hi Cece! I have not made this with heavy cream to give the exact instructions. You could use it in place of milk but it will be richer and thicker. Just be careful not to overheat or it will split.
We made this tonight and by far the best potato soup.
The taste was outstanding and fairly easy to make. We would highly recommend giving this one a try. Our only change is we added a little more pepper because we like the heat.
Hello Cindy, thank you for sharing. We’re happy to know that you enjoyed this soup!
I am making this potato soup, but using leftover baked potatoes instead of boiled potatoes. I was trying to figure out a way to use these leftover potatoes and this soup is perfect.
Thanks for sharing, Judy! 🙂
Just made this for dinner! Everyone loved it but we all agreed that the soup had a bit of a grainy texture. I thought it might’ve been from adding the cold sour cream into the hot soup but after googling, I found that using russet potatoes makes soups have a grainy texture. So if you make this recipe i suggest using yukon gold potatoes. Other than that, this soup was a hit!
Natasha, I love your recipes! I’m curious though, that some of them have the name Valentina Ablaev on them. Is Valentina a relative? Regardless, the recipes are fantastic!
Hello Carol Ann, good to hear that you’re enjoying my recipes. I have A couple of friends who are bloggers that occasionally guest post their best recipes on our blog. The Author box at the bottom of the post is how you can tell if it is a guest post recipe. Several of her recipes have become reader favorites on our blog and I know her recipes to be really good. Thank you for the feedback and for checking in on that. I hope you are staying safe and healthy.
Always love using Natasha’s recipes, this one wants definitely a hit! My boyfriend wouldn’t stop saying how good it was.
Aaaw that is so awesome! Thank you for sharing.
This soup is so delicious and the perfect comfort food on a cool fall day! Highly recommend!
Thank you for the review, Danielle!
I never know which potato is good for this soup. Please help!’n
Hi Pamela, We have a note on the best potatoes to use in the recipe; you can use Russet, Idaho, or Yukon gold potatoes. NOTE: If you’re using Yukon potatoes, the skin may be left on.
What a great recepie to use leftovers in!
After finishing the first recipe done by the book, I realised what a universal( blank canvas) this recipe is.
I used pulled pork diced and extra pepper Jack cheese. Added some sweet corn and chick peas.
Came out wonderful.
That sounds delicious, Dan! Thank you for sharing. I love to hear how my readers re-create these recipes.
Hey there! Great recipe! I used Greek yogurt instead of sour cream bc it’s what I had. Could I double this and freeze it?
That’s a good substitution. I haven’t tried but I think that would work fine to freeze. Others shared that they doubled the recipe and it was great!
Currently making this….I find the instructions aren’t written properly….I’m sure this will taste good though
Could you be more specific in your feedback? Which parts are not written properly so we can check. We’d like to know how it goes if you try it!
Followed the recipe exactly and it came out perfect!!! Best tasting loaded potato soup I’ve had.
That’s great, Josh! I’m so glad you loved this recipe. Thank you for the review.
Good googly moogly – I made this during my lunch break and it really is only 30 minutes. Instructions are easy to follow and ingredients are simple but so flavorful. This is absolutely amazing, thanks Natasha!
I’m glad you enjoyed it!!
How do I convert this to a crockpot meal instead of stovetop?
Hi Chelsea, I haven’t experimented with cooking the entire soup in a crockpot so I can’t advise on that but it should be fine to keep warm.
Growing up in a Lithuanian family, potatoes are always in a meal, with that said, followed recipe to the letter, just one little difference, used a masher to gentle break up potatoes in soup, makes thicker and creamier. My son’s enjoy so much, that left overs arpe gone before the next day (their midnight treat)
Thank you so much for sharing that with me, Missy! I’m so glad you enjoyed it!
It looks and sounds delicious. I don’t see where you mention to add the corn kernals. Is that up to your own preference?
Hi April! Yes, you can add this to your own preference. Corn is not in the ingredient list but it is a great addition to this recipe. You may also like my corn-chowder-recipe.
just made this potato soup. outstanding. added 1/2 tsp korean chili powder. left everything else the same. fantastic.
Thank you so much for sharing that with me!
I tried this recipe a couple years ago and now have it on repeat at least once every two weeks. So delicious, especially on those gloomy PNW days! Hubby’s favorite!
That is great! We love this soup, it’s so comforting on gloomy days. Thank you for the review.
Soup is on the stove right now ready to eat! It is about 30 degrees and raining outside. This is the perfect, hearty, absolutely delicious dinner to have tonight. It was super easy to put together and took no time at all. Thank you for sharing!
You’re most welcome, Kim. It sounds like a perfect time to enjoy this soup!
I just made it Feb 15 2022 It’s very good even thought I did not have the sour cream to add to it at the end. Also, I think one glove of garlic is enough. Cloves very and I wish recipe makers start using tsp or tbs. That would help Will make again
This soup is AWESOME!!! I have made it 4 times and always delicious. However I do replace half the milk for heavy whipping cream so yummy 😋. Thank for the AWESOME recipe 😋.
That’s so great! It sounds like you have a new favorite, Robin!
Best potato soup I’ve made. I don’t eat much one bowl filled me up. Boyfriend said really good…. he must have really liked it had 3 bowls filled to the rim.
That’s so great! It sounds like you have a new favorite, Barb!
I had a question in regards to the dutch ovens. I thought I saw where you had a link comparing a few dutch ovens and the price ranges. I cannot seem to find that again. Any help would be appreciated as far as recommending alternatives.
And the loaded potato soup and casserole are fantastic! My family loved them both!!
Hi Maggie, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. I list a few of my favorite dutch ovens there! I share my favorite Dutch Oven recipes HERE.
Omg wonderful tasty soup.I didn’t add the sour cream because it was thick enough.My husband had two bowls today.Thanks for the recipe.Amazing!!
That’s so great! It sounds like you have a new favorite!
This is the best baked potato soup recipe I’ve ever had in my life! Better than any restaurant or anyone else’s I’ve tried! Thank you so much!
Thank you for the awesome feedback and review, Kellie!
Absolutely delicious! Spot on with the ingredients. Thank you so much, I always trust your recipes to come out right every time.
I’m so happy you love our recipes! Thank you so much for the fantastic review!
Great recipe for a cold night…!
I have some fresh broccoli, and I’m going to add it to my soup to make “broccoli potato soup with cheddar cheese and ham”.
Thank you! 🙂
Yum! That sounds so comforting and nice for this warm weather we’re seeing!
Made this today for dinner with garlic bread on the side. My husband doesn’t usually like soups but loved this one. Sent some home with my daughter for dinner with her boyfriend, I was told it was better then restaurant made. Will make again for sure.
That’s really great feedback from them, Margaret. Thank you for sharing that with us!
EXCELLENT recipe! I made this last week and was so pleased! It’s a great soup even when heating up leftovers. Thanks so much!
The perfect soup for this cold weather! Thank you for your lovely review!
I made this tonight and it was amazing! Didn’t have whole milk so used 2% then realized I had cream.. still turned out awesome! How would one store this?
Hi Rachel, I’m glad you enjoyed it! I haven’t tried freezing or making this ahead yet to advise but I bet that will work just fine.
I just made this potato soup and it is wonderful. Followed the recipe except I didn’t have whole milk so I used 2% and heavy cream, it is fabulous
I’m so glad you enjoyed it, Donna!
We made this for Halloween night. We had our kids over and they loved it. We made it gluten free and used lactose free milk and it was delicious. We doubled it so the kids could take leftovers home.
It’s a keeper and my son and his wife wanted the recipe.
That is the best when kids love what we moms make. That’s so great!
Fantastic, i mashed 1/2 the spuds so it was thicker, also xtra cheese and bacon. Doubled the recipe, kids and everyone LOVE IT!!
Thank you so much for sharing that with me, Katie! I’m glad you enjoyed that!
I made this for dinner tonight since I needed to use up some ingredients, and it was so good! I used leftover smoked sausage instead of bacon, and added cabbage and a can of corn to the soup. A+ rating from this family, and thank you Natasha’s Kitchen for being my new cooking inspiration!
Thank you for your lovely feedback, Rebecca!
Help!! I had planned on making this today. My store is out of large potatoes. I need a more specific amount. How many cups or ounces or ???
Hi Lynn, I wasn’t able to measure it that way. You may just adjust the number of potatoes that you will use according to the size.
i used 2 1/2 pounds yukon gold potatoes. checked other recipes with similar liquid used and some used weight vs number of potatoes. came out great.
Your potato soup recipe is the best and the one that I have made for years. It has always turned out excellent, I only thing I do differently is when cooking the potatoes I use Chicken Broth instead of water for added taste, and for thickening the soup I use Instance Mash Potatoes.
Sounds good, Barry. Great to hear that you love this recipe!
We made your loaded potato soup last night for dinner and it was the best! We heated a bowl up to go with our dinner tonite👍 Thank You🙂
That’s so great! PErfect soup to enjoy during these cool fall months! I’m happy you loved it, Marianne!
Your recipes are ALWAYS delicious. You are my go to when i need fresh ideas as to what to fix for dinner or any meal actually. Potato Soup was so good and my picky husband went back for seconds. Great job.
That’s nice to know, Sherry! Thank you for sharing that with us, I’m happy that you are always using my reipes.
Loved the bacon with the sour cream and cheddar! Those flavors really stood out against the nice creamy base and were absolutely delicious together. Yet another winner of a recipe! <3
Thank you so much for sharing that with me, Katharina! I’m so glad you enjoyed it!
A new family favorite! Easy to make and delicious. Thank you for all your amazing recipes! You are my favorite food blogger when I am looking for an inspiration when I am unsure “what’s for dinner” 🙂
You are very welcome! Thank you for trusting my recipes, Anna. I appreciate your good comments and feedback.
Hi, I would love to try this recipe but I don’t like onions. Could I use onion powder and if so, how much do I use?
Hi Jeanie, I imagine that should work too. Just estimate it and add it little by little until you’re satisfied with the taste.
Loved it. The only things I did differently was I used the leftovers I had from making potato skins. Also I had homemade ready prepared garlic butter. Left out the salt due to the salt content in the butter, bacon, sour cream and cheddar cheese. It was delicious and a keeper.
I’m so happy to hear that! Thank you for sharing your great review.
Is it necessary to cook the potatoes first or can I just add them to the liquid and let them cook that way
Hi Angela, we found this is the best way to cook them and not impact the other ingredients and textures.
Natasha, thank you for this recipe. I hope you make beautiful, privileged, white babies. Thank you.
Making it now for first time. Used russet potatoes and taking a lot longer than 8-10 minutes to soften. Anyone have this issue?
Hi Dani, I’m curious if the potatoes are not fully “ripe” or larger, causing it to take longer? The heat source matters also. I hope it worked out for you!
Worked great. My mistake was pieces were a bit too big. I just made it again and it is delish. BEST SOUP EVER!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made the potato soup but it’s not thick at all I followed the recipe to a t not sure what happened any suggestions?
Hi Elaine, could there have been any changes in the proportions of liquid ingredients?
You can make a slurry by whisking 1/2 cup cornstarch with 1/3 cup cold water or chicken stock in a bowl and slowly whisk it into soup. It should thicken up almost immediately.
If you have any instant potatoes on hand makes enough instant potatoes with the liquid in your pot until your soup is thick enough..(go slowly/ too much would be like glue! Easy does it)
This soup is so tasty and filling and takes 30 minutes to make!My family loves it and we make it often.Your recipes are a lifesaver!
That is the best when the family loves what we moms make. That’s so great!
Would you recommend using chicken if I don’t have bacon?
Hi Alena, I think that could work. You could also use diced ham.
Hello, we don’t eat pork so I’m wondering could I use turkey bacon in place of pork bacon?
I’m curious if the less fat content would change the flavor or texture of the soup?
Hi Christina, I haven’t tried that yet to advise but I imagine that will be okay. If you try that, please share with us how it goes.
I love soup – and your recipes are the best! I usually bring a big crockpot of soup for our church fellowship after services. Can I use a crockpot for your recipes or would it be best to cook in a dutch oven and then transfer to a crockpot to keep warm? Just trying to cut back on pots and pans.
Thank you Shawn
Hi Shawn, that should work fine.
I’m sorry could you please clarify your answer. Is it fine to cook it in a crockpot to start with or just to keep it warm. Thank you
Hi Shawn, I haven’t experimented with cooking the entire soup in a crockpot so I can’t advise on that but it should be fine to keep warm.
This didn’t turn out that great for me. It had a curdled texture and I even added some of the hot milk/broth slowly to the sour cream in a bowl to temper it before added it to the pot.
Hi Donya, I haven’t had that experience – did you possibly use a fat-free sour cream or change any other ingredients?
If the soup came to a boil after adding the cheese and sour cream, your soup “broke” meaning the oils separated from the solids causing the curdle texture. Never boil a cheese sauce and such after adding the cheese.
If any of your dairy products were not super fresh, they will curdle when heated. They may look and smell okay, but if they have been previously opened or are approaching their expiration date, you may have a problem. Also, avoid boiling.
So sorry if I missed this in one of your reviews…but at what point do I add in the reserved bacon grease?
Hi Heidi, I just continue cooking with the grease in the pot. I clarified that in the recipe card also.
Just re-read your recipe. Yes, it’s clearly states that. I made my bacon in the oven so that’s where I missed that step.
I made this soup today and it was so good. Also, my neighbors plowed my driveway and I had plenty to give them a taste of it. Thumb’s up from all!!
So excited to try more of your recipes.
I’m glad it worked out, and you enjoyed that. Thank you for that wonderful review.
Just made this. Delicious!!! Been following you trying to learn how to cook. Thank you.
I’m so inspired reading your review. Thank you!
Bought too many potatoes, so needed a recipe to use them up. Looked at other recipes, but have used this site before (cross rolls) & enjoyed the site and product, so tried this. Big hit! My husband and parents loved the soup. Absolutely delicious! Highly recommend.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Does this freeze well? I have lots of potatoes that I need to use before we travel for a few weeks
Hi Anne, I haven’t tried but I think that would work fine to freeze.
No! Potatoes do not freeze well. Highly advise against it. They become a watery sponge.
This soup is fabulous! It is so good. I’ve tried other chowder type soups and have never reached this level of perfection.
That’s just awesome, Rebecca! Thank you so much for that wonderful feedback!
I have made this and did enjoy, I do wonder about cutting back on the sour cream. Not all the kids are sour cream fans and I did feel you could taste it. What should I increase to balance the flavor?
Hi Amy, I have not tried a substitution but here is what one of our readers wrote: “I used plain Greek yogurt instead of sour cream because that’s what I had. Whisked it with some soup in a separate bowl then added to pot. DELICIOUS! Will definitely make again! Thanks for a great recipe!” I hope it helps.
This is a great recipe. Simple, quick, and all ingredients that I keep on hand. I’ve made it twice and it is a big hit. Thanks.
You’re welcome, Frank. Thanks for your good comments and feedback!
Great recipe, this is a keeper! I added some “Better than Bouillon” and extra seasonings (such as garlic and onion powder and a no salt blend for added flavor). I also added some heavy cream because, well why not!
I’m so glad you enjoeyd that, Dahla!
Can you tell me if this recipe is freezer friendly.
Hi Colette, I haven’t tried but I think that would work fine to freeze.
Made your potato soup for the first time. My husband loves it.
I’m glad to hear that. Thanks for sharing, Joan!
This is my 22nd recipe of yours I’ve made, and LOVED!!! I have never been a potato fan, but this soup is loaded with flavour!!! Thanks again for making our dinner time so wonderful and our tummy’s so happy!
WOW! I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Love potato soup.My granddaughter is coming to stay for a few days. Would love to make this ahead and freeze. Is this possible .
Hi Jean, I haven’t tried but I think that would work fine to freeze.
Anything milk based doesn’t freeze well. It will turn out grainy when thawed.
This has been my experience too. Any soup I want to make or freeze that has milk or cream in it I make up to the point of adding the milk or cream. My husband can’t tolerate the dairy in a soup. It will make him sick every time. What we do is dish it up & then whoever wants the milk or cream can add a splash to their bowl before we eat it. Same for freezing, no milk in it to freeze, but added to the bowl when serving.
Absolutely loved how easy this was and how amazing it came out! Ive already shared with a few friends and I know they won’t regret trying it!
That’s so nice of you! Thanks for sharing this recipe to your friends, I hope this becomes a favorite for them too!
I was looking for a good potato soup recipe, since I had a really delicious one from this restaurant one time.
This was perfect very easy to follow and absolutely delicious.
You are more than welcome, Selene. Thank you for your great review, we appreciate it!
This recipe was delicious and easy to prepare. Will make it again definitely a keeper
I’m so happy you enjoyed that Nancy!
I’m so enjoying your recipes. They are so full of wonderful flavors. Your directions are always so clear and easy to follow. Thank you for making meal time so much easier!
You’re welcome, Dianne! I’m so happy this has been helpful!
If I am going to add carrots when should I do that?
Hi Lily, I haven’t tried this with carrots to advise but I bet that could work. If you experiment I would love to know how you like that!
Whenever I add carrots I sweat them with the onions so that they are more tender, but I would either grate the carrot or dice it really fine unless you want them to be a bit harder.
Always fantastic recipes On Natasha kitchen . Easy , fast and Very delicious …Thank you Natasha you are the best 👍🏼
You’re so nice! Thank you for that wonderful compliment!
What do you do with the tablespoon of bacon grease that you reserve when cooking the bacon? When is it added?
Hi Nancy, we just keep it in the pot to continue sauteeing the next ingredients.
This was amazing. I used diced ham steak instead of bacon. So thick and creamy and filling. We loved it!
So awesome to hear that you enjoyed this soup! Thank you so much for your great feedback.
having some problems with potato size. How large exactly is al ‘large’ potato? Can you specify weights?
Hi Sibel, A large potato is generally 3 to 4.25″ in diameter or 8-12oz. I hope that helps.
I don’t have sour cream, can I use plain Greek yogurt?
Hi Grace, I honestly haven’t tried that yet to advise. Please share with us how it goes if you do an experiment!
I made the soup yesterday. I used plain Greek yogurt instead of sour cream because that’s what I had. Whisked it with some soup in a separate bowl then added to pot. DELICIOUS! Will definitely make again! Thanks for a great recipe!
I’m so glad you enjoyed that Grace!
Just made this. Super tasty! I added a half can of corn just because i love corn and mashed potatoes, went together nicely. Also love the idea of avocado as a topper. Great Recipe!
That is an awesome idea, thank you for sharing!
I was just wondering if in place of the chicken broth, how about using the same amount of water from the potatoe water?
That may work, Pam. I haven’t tested that to advise and we do prefer the broth for flavor. If you experiment, let me know how you liked the recipe.
I am going to make potato soup and want to add diced ham instead of bacon ! Do I still need a Tbsp of bacon grease ?
Hi Linda, you can just use oil or butter if you prefer without needing to cook bacon to get bacon grease for the recipe. The bacon grease adds a little bit of flavor but the recipe would still work great without it.
Can I possibly use almond milk for this recipe!? It’s all I have right now.
Hello Deborah, I haven’t personally tried using almond milk for this recipe yet but I imagine that should also work. If you do an experiment and try please share with us how it goes!
It works perfectly. Just tried it out. The flour is a thickener, and the butter and bacon grease add fat to it, so it functions just like milk.
I use frozen hash brown potatoes with skins. Microwave 8 minutes. Really fast and easy!
That’s a great tip! Thank you for sharing that with me.
Can the potato soup be frozen?
Hi Patty, I haven’t tried but I think that would work fine to freeze.
I have everything except whole milk. Can I user 1%? Can I add half n half? If so how much? Thank you
Hi Cindy, I have not tried it with 1% but it will work well with 2% milk. Here’s what one of our readers wrote that may be helpful: “This was fabulous! I didn’t have whole milk so I used 3 parts 2% and 1 part half and half and used the Instant Pot stirring in the sour cream and cheese after 10 minutes cook time. Can’t wait to try it as a Clam Chowder!”
Thank you so much. This will be the 3rd night in a row I have made your recipes. Love them and you for posting all these wonderful easy recipes. My husband is making them with me..Good couple time.
That’s so great!
Haven’t made it yet but want to. Which potatoes work best. I get so confused here in USA where there are multiple types. In South Africa where I grew up a potato was a potato!
Hi Danielle, please see this note in the recipe “Potatoes – you can use Russet, Idaho or Yukon gold potatoes. NOTE: If you’re using Yukon potatoes, the skin may be left on.” I hope this helps.
Russet potatoes work best in my opinion
I’ve made this and it’s excellent. On really cold blustery days I add a finely chopped roasted red pepper and some cayenne powder to give it a kick. The family loves it. They love it like this too. My most asked for soup.
That’s so great! It sounds like you have a new favorite Deb!
This soup looks amazing…but that sodium level is really high!
Thank you for that feedback, Janet.
When I am get confused and not clear what comes after what, recipe is not detailed enough then I know that must be not Natasha’s recipe…😒. Natasha please, if you put it on your page, please check that directions are at your level of standards. Thank you! Love your stuff!
Sure Virginija I always do. Don’t forget to click also on “Jump to recipe” to easily see the ingredients and the steps.
I made your Clam Chowder soup tonight for my hubby and I. We loved it. Delicious
Thank you so much..
Thank you so much for sharing Susie. I am so happy to know that you both loved this recipe!
I followed the recipe to a T. It is so good, so hearty, and so much flavor. Love it!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Olena!
I doubled the recipe. One problem I encountered was the soup turned out grainy in appearance. I wonder if this is because of the sour cream being cold going into the hot pot? Just trying to troubleshoot what I did wrong.
Hi Destiny, I have not had that experience but I am happy to troubleshoot. The sour cream itself should not be grainy after being added to the soup. It is best to give it a good mix to let it mix well. I’ wondering if it has anything to do with the type of potatoes? Was anything altered in the recipe?
try to add the sour cream w/ some of the soup cooled for a few minutes like you would thicken a gravy…
That happens to me sometimes when I put 1/2 & 1/2 coffee creamer into my coffee–if the creamer is close to the expiration date. Was your sour cream close to out-dating?
ALWAYS START YOUR POTATOES IN COLD WATER THEY WILL COOK EVEN. IF YOU START THEM IN HOT WATER THE POTATOES WILL COOK FROM THE OUTSIDE IN & WILL BE GRAINY. I ALSO ADD I CAN OF EVAPORATED MILK IT MAKES IT RICH PLUS 2 CANS OF CREAM OF CELERY SOUP THE LAST 20 MINUTES…..AWESOME!!!
Thank you for sharing that with us Pauline.
Natasha, this is the potato soup I’ve been searching for! The search has now ended. Exactly the way I want a potato soup to be! Perfection!
I seriously have been making one of your recipes every night for the last two weeks! Not a bad one yet.
Hi Lisa, That’s so great! It sounds like you have a new favorite!
Does it work well if doubling the recipe?
Hi Shelley, that should work fine, just keep in mind the heating times would be a little longer since a double portion would take longer to heat up and cook.
Excellent. Devine. I was raised on potato soup, as were my kids, but Mom’s was never this delicious! Made exactly as written. Fried extra bacon bits as that’s how we roll.
Natasha has not disappointed with any of my attempts at her recipes.
Isn’t that the best when kids eat what we moms make? That’s so great!
So excited to try this! All I have is 2% milk. Do you think I will have to add anything extra to make it more creamy in lieu of whole milk?
Hi Marissa, 2% milk will work well for the potato soup.
Yum! I have tried many potato soup recipes, this is the best!
I’m so glad to hear it, Linda! Thank you for that wonderful feedback.
I have to make a mirepoix, I need the “holy food trinity” in soups like this. I also added some cayenne pepper to give it a bit more kick. Then I just “rough” mashed the potatoes in with the cheese. Came out thick, rich and very flavourful. Will be making this again for sure!
That’s so great, Lesly!! Thank you for that awesome review!
This was fabulous! I didn’t have whole milk so I used 3 parts 2% and 1 part half and half and used the Instant Pot stirring in the sour cream and cheese after 10 minutes cook time. Can’t wait to try it as a Clam Chowder!
I’m so glad that worked out for you, Ck! That’s so great.
How many cups is a serving ?
Hi Haley, I wish I had measured it that way. I imagine it would be a cup to a cup and a half per serving.
I don’t have sour cream on hand. Was wondering if it will make a big difference if not used?
I use buttermilk if out of sour cream.
Nice on a cool weather evening.
It sure is Pearl! I hope you give this recipe a try soon!
Followed the recipe exactly as written, and it came out delicious! It was my first time having/cooking potato soup.Thanks for the recipe.
Thank you for that wonderful review, Paula! I’m so glad you enjoyed this recipe!
Delicious and easy! Makes a great cream soup when I blended the potatoes in it with an immersion blender. By picky child loved seeing the bacon and cheese on top and ate a whole bowl! We enjoyed as dinner with warm bread
I’m so happy to hear that! Thank you for sharing your great review!
Can you use frozen potatoes to make this? Such as diced frozen potatoes?
Hi Jennifer, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Would you be able to cook this in the crockpot?
Hi Katie, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Just made it and it was awesome. Thanks again for providing another outstanding recipe. They never fail
I’m so glad you enjoyed it, Greg!
This will definitely be on rotation for cold season soups. Loved it! Both me and hubby got seconds and i almost licked the bowl afterwards!! And our 2 year old did not complain one bit, but all his soup and said it was good
That is the best when kids love what we moms make. That’s so great!
What is the reserved bacon grease for? (PS- I love you and all of your videos!!)
Hi Felicia, you want to keep 1 Tbsp of bacon grease in the pot to continue cooking with and discard an excess grease. You can keep all of it in the pot if you prefer a richer potato soup.
Would I be able to use white potatoes?
I haven’t tested that but I imagine it should work.
how many lbs of potatoes do you use?
Hi Lisa, I believe it was about 2 lbs of potatoes.
Modified to add tons of frozen vegetables, chicken and fresh spinach! Love the whole thing, the flavor of the base is yummy and the bacon adds a nice element
That’s so great, Kat! I’m so glad you enjoyed this recipe!
Can this be frozen
Hi Donna, I haven’t tried but I think that would work fine to freeze.
I have tried to freeze this wonderful soup, but it really doesn’t freeze well.
Hi Natasha! If I choose to use heavy cream instead of the roux, in what step and how would I incorporate it? Beginner cook here! Looking forward to your reply
Hi Jill, I would stir in the cream at step 6.
Made this recipe. Did take a bit longer but it was absolutely delicious! We added frozen corn to it as well!
I’m so happy you enjoyed that. Thank you for sharing that with us!
So Delicious! Will definitely be making this again and again:)
That’s just awesome!! Thank you for sharing your wonderful review!
I have red potatoes from the garden. Do you think they will work okay?
Hi Jen, I haven’t tested that but I imagine it will work. If you experiment, please let me know how you like that.
Just made this and it was delicious! My husband and I LOVE your recipes! Thanks so much!
That’s just awesome!! Thank you for sharing your wonderful review, Rebecca!
This is the second recipe that we’ve tried from Valentina and absolutely loved! The soup was so easy to make and it was delicious!!
Thank you so much for sharing that with us, Nat! So glad you enjoyed that!
Can heavy cream be used? Would it be good?
Hi Dee, I haven’t tried this with heavy cream but that should work. If you experiment please let me know how you like that.
BEST POTATO SOUP EVER!!! My family loved it! 🙂
I’m so happy you all enjoyed that! Thank you for sharing that with me Jennifer!
What can be used in place of flour to make this gluten free?
Such a luscious starter and that too when the weather is so chilly outside. My husband and kids loved your soup so much. Thanks a ton for sharing this!
You’re so welcome, Emma! I’m so happy you enjoyed this recipe!
Wow! This soup was so creamy and delicious! I loved the bacon in it!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
potato soup is one of my favorite comfort foods in the winter. this version is so delicious, creamy and full of mouthwatering flavor. well done.
Thank you so much for sharing that with me, Krissy! I’m so happy you enjoyed that.
Ok, even though it’s warm here, I want this! It’s one of my favorites! It’s full of so much flavor & easy to make!
That’s so great! Thank you so much for sharing that with me.
Made this for dinner last night and it was a hit all around the table! Going to have it again, this evening!
I’m so happy to hear that! Thank you for sharing your great review, Beth!