When the weather starts to cool down and the evenings get a little crisper, there’s nothing more satisfying than a big bowl of warm, creamy potato soup. It’s one of those timeless comfort foods that brings everyone to the table—and this Homemade Potato Soup checks all the boxes: it’s rich, easy to make, and packed with layers of flavor in every spoonful. This version is made with tender russet potatoes, a velvety base of broth and milk, and just the right amount of cheddar cheese and sour cream to give it that irresistible creaminess. And let’s not forget the turkey bacon—crispy, smoky, and perfect for topping off each bowl. Whether you’re making this for a cozy weeknight dinner or meal prepping for the weekend, this potato soup is about to become one of your new go-to recipes. I first made this soup on a chilly fall evening when I had a bunch of leftover potatoes and a craving for something hearty but not too heavy. The result was so good, it’s been on regular rotation in my kitchen ever since. It’s easy to customize and perfect for adding your favorite toppings or switching up ingredients based on what you have on hand. So let’s jump into the first steps of this simple, soul-warming recipe.

Ingredients You’ll Need

• 6 slices turkey bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 5 medium russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Optional toppings: extra cheddar cheese, sour cream, chopped green onions, extra turkey bacon bits

This recipe makes about 6 servings, and it’s perfect for meal prepping or serving a hungry family.

Step 1: Cook the Turkey Bacon

Start by cooking your chopped turkey bacon in a large soup pot over medium heat. Let it get nice and crispy—this adds a ton of flavor and gives you those crunchy bits to either stir into the soup or sprinkle on top later. Once it’s cooked, remove the bacon from the pot and set it aside on a paper towel-lined plate to drain. Leave a little of the rendered fat in the pot to boost the flavor in the next steps.

Step 2: Sauté the Onion and Garlic

In the same pot, add 1 tablespoon of olive oil and sauté the diced onion for about 3 to 4 minutes, until it becomes soft and translucent. Then add the minced garlic and cook for another minute until fragrant. This forms the aromatic base of your soup and sets the stage for all that rich, savory flavor.

 

Step 3: Build the Roux

Now it’s time to stir in 3 tablespoons of all-purpose flour. This might seem like a small step, but it’s key to creating that creamy, slightly thickened texture we love in a potato soup. Cook the flour for about 1 to 2 minutes, stirring constantly so it doesn’t burn. It should turn slightly golden and start to smell nutty—that’s when you know it’s ready.

Step 4: Add the Broth and Milk

Slowly pour in 4 cups of chicken broth and 2 cups of milk, whisking as you go to avoid any lumps. Keep stirring until everything is smooth and the mixture begins to thicken just slightly. This creamy base is the heart of the soup, and you’ll start to see it come together beautifully at this stage.

Homemade Potato Soup: Simmer, Blend, and Bring on the Comfort

Now that your base is warm, creamy, and already smelling amazing, it’s time to add the real star of the show: the potatoes. Russet potatoes are perfect for soup because they’re starchy and break down just enough to give you that thick, comforting texture while still holding on to a few chunks for bite. At this stage, everything starts to come together. The potatoes soften, the flavors deepen, and you’ll see your soup transform from a simple broth into a bowl of rich, velvety goodness that’s pure comfort food. Let’s keep going!

Step 5: Add the Potatoes and Simmer

Stir in the diced russet potatoes—about five medium ones, peeled and chopped into bite-sized pieces. Bring the soup up to a gentle boil, then immediately reduce the heat and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender. Be sure to stir occasionally so nothing sticks to the bottom. If your soup thickens a little too much, you can always add a splash more broth or milk to loosen it up later.

  Tip: Try to cut the potato pieces fairly uniform so they cook evenly. Smaller cubes will cook faster, but you don’t want them so small that they disappear completely into the soup.

Step 6: Blend for a Creamy Texture

Once the potatoes are fully cooked and soft, it’s time to mash or blend. You’ve got two options here:

• Use a potato masher right in the pot to crush some (but not all) of the potatoes. This keeps the soup chunky and rustic.
• Or, if you prefer a smoother texture, use an immersion blender to blend part of the soup. Just blend a few pulses—leaving some texture is key to a great potato soup.

Personally, I like a combination of both. Mash enough to thicken the broth, but leave some chunks of potato for that homemade feel.

Step 7: Add Sour Cream, Cheese, and Seasoning

Now for the final creamy touch. Stir in 1/2 cup sour cream and 1/2 cup shredded cheddar cheese. As they melt into the soup, the texture becomes silky and rich, with just the right amount of tang from the sour cream and sharpness from the cheese. Don’t forget to season with salt and pepper to taste. The amount will vary depending on your broth and cheese, so taste as you go. You’ll know it’s ready when the soup is thick, creamy, and bursting with cozy flavor.

 

Step 8: Add the Bacon and Finish

Take that crispy turkey bacon you cooked earlier and either stir it back into the soup or reserve it for topping. Personally, I like to do both—mix a little in for flavor and sprinkle the rest over each bowl for that crispy finish. Let everything heat through for another 2 to 3 minutes, and then you’re ready to serve.

Topping Ideas and Serving Tips

The beauty of this soup is how customizable it is. Here are a few of my favorite ways to dress it up:

• Extra shredded cheddar cheese melted right on top
• A spoonful of sour cream for added creaminess
• Chopped green onions or chives for a fresh bite
• More turkey bacon bits for crunch and smoky flavor
• A dash of hot sauce or smoked paprika for a little kick

Serve it with crusty bread, buttered rolls, or even a simple green salad for a balanced meal.

 

Homemade Potato Soup: FAQ and Final Thoughts

There’s nothing quite like a steaming bowl of homemade potato soup to make you feel instantly cozy. Whether you’re making it for a family dinner, prepping ahead for the week, or just craving something hearty and comforting, this recipe always delivers. Before we wrap things up, let’s go over a few of the most common questions that pop up when making potato soup. These helpful tips will ensure your soup turns out perfectly every time. 1. Can I use other types of potatoes instead of russet? Yes, but russets are ideal for this soup because they break down and help create a naturally thick texture. Yukon Golds or red potatoes can work too, though they tend to hold their shape more and result in a slightly different consistency. 2. How can I make this soup vegetarian? It’s easy! Just skip the turkey bacon and use vegetable broth instead of chicken broth. You can also add in sautéed mushrooms, leeks, or extra veggies to bulk it up and add flavor. 3. Can I make this potato soup ahead of time? Definitely. In fact, it often tastes even better the next day as the flavors continue to blend. Store it in an airtight container in the refrigerator for up to 4 days. 4. Can I freeze this soup? Yes, but with a note of caution. Potato-based soups can become grainy when frozen due to the starches. If you plan to freeze it, avoid adding the sour cream and cheese until after reheating. Freeze the base, then stir in the creamy ingredients fresh. 5. How do I reheat leftover potato soup? Reheat gently on the stovetop over low to medium heat, stirring frequently. If it’s too thick, add a little milk or broth to loosen it up. You can also reheat individual portions in the microwave in 30-second intervals, stirring in between. 6. What other mix-ins can I add to this soup? There are plenty of great additions! Try mixing in chopped cooked chicken, roasted corn, steamed broccoli, or even a pinch of cayenne or smoked paprika for a little spice. 7. How can I make the soup thicker or thinner? To thicken the soup, mash more potatoes or add a cornstarch slurry. To thin it out, simply add more broth or milk until you reach your desired consistency.

Conclusion: A Bowl Full of Comfort

This homemade potato soup is everything a comfort food should be—creamy, filling, easy to make, and totally satisfying. It’s the kind of recipe that brings people together, whether you’re serving it at a casual family dinner or ladling it into bowls for a cozy night in. One of the things I love most about this soup is how versatile it is. You can dress it up with toppings, make it heartier with protein, or keep it simple and classic. However you choose to enjoy it, it’s always a winner. If you give this recipe a try, I’d love to hear how it turned out for you. Did you stick with the basics or add your own twist? Share your version in the comments and let’s swap soup stories. After all, good food is even better when it’s shared. Print