Main Dishes Soups

Potato Soup

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

Man, it’s amazing what a 5-day weekend will do for the world, isn’t it?

Yesterday afternoon as I was enjoying the last few hours of Thanksgiving break at my neighborhood coffee shop, I looked around and couldn’t help but notice how visibly relaxed everyone was. Even amidst the hustle and bustle of the crowd and even with holiday music cranked to the nines, there seemed to be such an ease and joy filling the room, as if people just wanted to look around and say, “this we need more of this in our lives”. Sitting there snuggled up in my fuzzy coat, with my hands curled around a hot cup of coffee, talking through the weekend with a good friend, I couldn’t agree more. Life felt simple and carefree and good.

Of course, Mondays always come, along with the to-do lists and post-turkey-workouts and let’s-get-back-on-with-real-life-ness that I ridiculously too good at cramming into my schedule. But if nothing else, I feel that with each vacation, each long weekend, each extended period of time off, I get just a tiny bit better and recognizing how much I just love that feeling of being totally checked out and relaxed. How much I need it. How (I’m pretty sure) we were all designed for it. How it rocks.

So anyway, as cheesy as it may sound, I have found that one of my favorite times of the day to disconnect — if even just for 10 minutes or so — is over lunch. It’s super tempting when working from home to just “power through” the lunch hour, especially when food seems to be hanging around the office 24/7 in my job. But over the past year or so, I have come to totally appreciate the rhythm of taking some serious time off for lunch. No email. No computer open. Usually it’s just me, a book or a TV show (right now I’m obsessed with The Good Wife!!) or the view outside my window, and an actual factual meal of some kind.

Last week I was feeling like comfort food, so this potato soup recipe happened. And it was perfection.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

I have been a fan of potato soup since as far back as I can remember, especially when cheese is involved, and especially if lots of bacon is served on top and stirred in.

However, I hardly ever order it out at restaurants because you can almost guarantee that they have thrown quarts full of heavy cream into the mix, which is totally unnecessary if you ask me. (I would rather consume any extra calories in bacon, thankyouverymuch.) 😉

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

The good news is that you don’t need insane amounts of cream to make an insanely creamy, delicious potato soup. Nor do you need a ton of time. This soup is ready to go in about 30 minutes or so, and also makes fantastic leftovers.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

If you’re anti-bacon, you can totally skip that part. And you can also add in as much cheese as sounds good to you.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

Basically, this is a fantastic base recipe for potato soup. So feel free to customize it however you’d like.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

And whether you make it on a relaxing weekend off, or smack dab in the middle of a super chaotic week, I hope that this soup can bring at least a few moments of extra comfort and relaxation and joy to your day. It definitely did to mine.

Hugs and bon appetit, friends!

Edited: For any of you looking for a crock-pot version of this recipe, check out my new recipe for Slow Cooker Potato Soup! It’s delicious!

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

Yield: 6-8 servings

Potato Soup

This classic potato soup recipe is thick, creamy and delicious, and made healthier without heavy cream.


  • 5 slices bacon, diced
  • 3 tablespoons bacon grease (reserved) or butter
  • 1 cup diced white or yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream


  1. Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
  2. Add onion and saute for 5 minutes, stirring occasionally, until soft. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined. Stir in the milk, potatoes, and cooked bacon bits until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
  3. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster they will cook.)
  4. When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper. Taste and see if it needs more salt or pepper or cheese.
  5. Serve warm, garnished with desired toppings.

Potato Soup Recipe -- simple, comforting, creamy, and delicious (and made lighter without heavy cream!) |

About the author


Hi There, I am Mr. Hungry Man , Love to Eat , Travel and Blog about Technology . Professional IM Strategist .


  • I used the base of your recipe this evening to make dinner. My husband is allergic to dairy and wheat so we use cashew milk and a GF All Purpose Flour. Since I wasn’t able to use cheese and the yogurt/sour cream, I needed to add some additional seasoning to give it more flavor. However, your recipe really really was very good. 😀 thanks! 

    Hayley @ Gimme Some Oven — March 11th, 2016 @ 8:27 pm
    We’re glad you guys were able to modify this and that you enjoyed it Ashley! 🙂

  • This soup was/is amazing. I just finished making it (on a rainy afternoon – optimal soup conditions haha), and both my husband and I /love/ it! Definitely putting it on my keeper recipes, thanks for making such an amazing concoction of flavor. 🙂

    Hayley @ Gimme Some Oven — March 30th, 2016 @ 8:42 pm
    We’re so glad to hear you and your husband loved this Hanna! 🙂

  • Hi!!  Gonna make this soup tonight, was wondering if you can freeze this recipe?

    Hayley @ Gimme Some Oven — April 9th, 2016 @ 8:34 am
    Awesome Sam — we hope you love it! You can try to freeze this, but we’re concerned that with the amount of dairy in it, it wouldn’t hold up so well (soups/sauces with high dairy content tend to break in the freezer, and the texture will be different).

  • I have made this recipe a million times and it has always turned out perfect and amazing. Thank you for providing us with such a simple, perfect go-to meal (and lunch the next day). We add a little crushed red pepper and it fill our bowls up!

  • Just finished making this…it is delicious. If you’re looking for a healthy potato soup, this is it! I did not have cheddar cheese, just a shredded four-cheese blend and it turned out great! Thank you gimmesomeoven for a yummy dinner tonight! 

    Hayley @ Gimme Some Oven — May 16th, 2016 @ 3:16 pm
    Thanks Stephanie — we’re so happy you enjoyed it! 🙂

  • Will this still be good if I make it one night ahead of time and warm over the next night? 

    Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:09 am
    Yes, that should be fine! We hope you enjoy!

  • Hi, this looks delicious. I was wondering if you think this would be good with fresh corn in it? I got 4 ears from a local farm and I know soup is typically a winter food, but I thought I could put a summer twist on it since I have all the other ingredients in my pantry!

    Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:57 am
    Thanks Abby! And we think this would be delicious with some fresh corn — we say go for it! 😀

  • This soup is PERFECTION. I added the four ears of fresh corn and it was so good I almost licked the bowl. Really, really delicious, this is definitely my new favorite soup. Thanks for the recipe!!

    Hayley @ Gimme Some Oven — June 17th, 2016 @ 1:03 pm
    Thank you Abby — we’re so glad to hear that! And the fresh corn sounds incredible — good thinking! 😀

  • This soup is amazing. I’ve just cooked it for my husband… It is really simple and easy. I loved it and I know my husband will too.

    Hayley @ Gimme Some Oven — June 17th, 2016 @ 11:44 am
    Thank you Carol — we’re so glad you enjoy it!

  • One of the best soups I have ever eaten!!!!!!

    Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:15 am
    Wow, thank you so much Janice! We’re thrilled you enjoyed it!

  • It was DELISH however the cheese was too much next time I’ll make it a tad thicker and no cheese ;). Amazing dish it didn’t last long 😉

    Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:09 am
    Thanks for your feedback Amy — we’re glad you enjoyed this!

  • I made this tonight for dinner it was lovely. My husband loved it. 

    Hayley @ Gimme Some Oven — July 11th, 2016 @ 7:43 am
    That’s awesome JM — we’re happy to hear that! 🙂

  • Reduce portions and make in a small pot for single
    serving w left overs for tomorrow or perfect for
    two with garlic toast

  • I made this for the first time week or so, My kids they absolutely loved this soup 
    They want me to make it again, but more! Thanks for the great reciepe 🙂 and its soooo easy to make!!! 

    Hayley @ Gimme Some Oven — August 18th, 2016 @ 1:24 pm
    That’s awesome, KN — we’re so glad it was a hit! 😀

  • This looks scrumptious! Do you think I could subsistitue unsweetened almond milk for the regular milk to make it even lighter? Let me know your thoughts! 

    Hayley @ Gimme Some Oven — September 7th, 2016 @ 8:00 am
    Thanks Hannah, we hope you love it! And we haven’t tried this with almond milk, but you certainly could (just keep in mind it won’t be as thick). let us know how it turns out if you try it!

  • Made this soup yesterday. Very tasty will make it again. Thank you 🙂

    Hayley @ Gimme Some Oven — September 7th, 2016 @ 12:06 pm
    We’re so glad you enjoyed it, Bjork!

  • I love this recipe! Instead of Greek yogurt I used non-fat plain yogurt. Even my daughter (5) and foster daughter (16) had seconds.

    Hayley @ Gimme Some Oven — September 8th, 2016 @ 1:30 pm
    Thanks for sharing with us, Julie — we’re so happy you and your daughter enjoy it!

  • This was THE BEST potato soup I have ever had!  Will definitely make again.  Does it freeze well?

    Hayley @ Gimme Some Oven — September 22nd, 2016 @ 11:38 am
    Thanks, Cindy — we’re so happy you loved it! Unfortunately though it does not freeze well, due to the high dairy content.

  • Is there a version of this recipe or something I could substitute out to add the heavy cream? I love my soups extra creamy and this one looks so good! I just have a liking to heavy cream and use it in a lot of recipes and wanted to know if I am able to add it or substitute it for one of the ingredients? Thank you in advance!! I can’t wait to try this!!

    Hayley @ Gimme Some Oven — September 27th, 2016 @ 1:04 pm
    Hi Christy — you can definitely substitute half and half and/or cream for the milk — no problem! We hope you enjoy!

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