23 Cozy Potato Soup Recipes for Every Craving

When comfort meets simplicity, these potato soup recipes deliver warmth and soul in every spoonful.

Whether you’re craving creamy, brothy, loaded, or veggie-packed, each version is thoughtfully crafted for approachable cooking and flavorful results. They’re perfect for chilly evenings, busy weeknights, or feeding a crowd.

Dive into favorites like loaded baked potato, crock-pot classics, and velvety weeknight mash-ups that bring both nostalgia and ease to your table.

Loaded Baked Potato Soup

A comforting and hearty soup that captures all the rich, savory flavors of a fully loaded baked potato. Perfect for chilly evenings or when you’re craving a warm, indulgent meal.

Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 2/3 cup chopped green onions
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 1/4 cups shredded cheddar cheese
• 3 large russet potatoes, baked, peeled, and cubed
• 4 slices bacon, cooked until crisp and crumbled
• 2 cups low-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt
• 1 can (14 ounces) low-sodium chicken broth

Instructions

In a large saucepan over medium heat, combine the milk and chicken broth. Warm through until the mixture is hot but not boiling.

In a small bowl, whisk the flour with a few tablespoons of the warm liquid from the pan to create a smooth slurry. Slowly stir this slurry into the pan, whisking continuously until fully incorporated and slightly thickened.

Add the cubed baked potatoes to the pot. Use a potato masher to break up some of the cubes, leaving a mixture of smooth and chunky textures.

Stir in the salt and pepper. Reduce the heat and allow the soup to simmer gently for about 15–20 minutes, stirring occasionally.

Incorporate the sour cream and half of the shredded cheddar cheese into the soup. Stir until the cheese is fully melted and the soup is creamy.

Ladle the soup into bowls. Garnish each serving with the remaining cheddar cheese, green onions, and crumbled bacon. Serve hot.

Crock Pot Potato Soup

A rich and hearty potato soup made in the slow cooker, brimming with savory flavors and a creamy texture. Crispy bacon, cheddar cheese, sour cream, and green onions make the perfect toppings for this comforting dish.

Time

• Preparation: 15 minutes
• Cooking: 3 hours
• Total: 3 hours 15 minutes

Recipe Info

• Cuisine: American
• Course: Main Course
• Servings: 8
• Calories: 509 kcal

Ingredients

• 1 ½ tsp black pepper
• ¼ cup all-purpose flour
• 6 slices thick-cut bacon
• ½ tsp dried thyme
• 1 ½ cups diced yellow onion
• 3 tsp minced garlic
• 2 cups half and half
• 4 cups chicken broth
• 2 cups shredded cheddar cheese (divided)
• 2 ½ lbs Yukon gold potatoes, cut into ¾” cubes
• 1 tsp paprika
• 1 cup sour cream
• 1 tsp salt

Instructions

Cook bacon in a large skillet over medium heat until crisp and golden, then remove and set aside. Drain excess fat, leaving 2 tablespoons of drippings in the pan.
Add the diced onion and sauté for 5–7 minutes until softened and translucent.
In a 6-quart slow cooker, add chicken broth and whisk in flour gradually until smooth with no lumps.
Stir in potatoes, garlic, salt, paprika, thyme, pepper, bacon, and onions. Mix thoroughly.
Cover with the lid and cook on high for 3–4 hours or on low for 7–8 hours until potatoes are fork-tender.
Thirty minutes before serving, stir in half and half and sour cream. Cover again and continue cooking for 30 minutes.
Uncover and add 1 cup of shredded cheddar cheese, stirring until fully melted and incorporated.
Serve hot, garnished with the remaining cheddar cheese, additional bacon, and sliced green onions if desired.

Baked Potato Soup

This rich and velvety Baked Potato Soup delivers the essence of true comfort food. Featuring tender potatoes in a creamy broth, enhanced with smoky bacon, sharp cheddar cheese, tangy sour cream, and fresh chives, it is both hearty and satisfying while remaining simple to prepare.

Time:

• Preparation: 10 minutes
• Cooking: 35 minutes
• Total: 45 minutes

Recipe Info:

• Cuisine: American
• Category: Soup
• Servings: 8

Ingredients

• ¾ cup sour cream
• ¾ teaspoon salt
• 1 large yellow onion
• 6 slices thick-cut bacon
• ¼ cup all-purpose flour
• 2 tablespoons butter
• 1/8 cup chives, finely diced
• 4 large russet potatoes (about 2 lbs.)
• 3 cloves garlic, minced
• 2 cups shredded cheddar cheese
• ½ teaspoon black pepper
• 3 ½ cups chicken broth
• 2 cups half and half

Instructions

Shred the block of cheddar cheese and measure the sour cream and half and half, letting them rest at room temperature. Slice the bacon into one-inch pieces and cook slowly in a large pot until crisp, stirring occasionally. Transfer to a plate, reserving 2 tablespoons of the rendered drippings in the pot. Meanwhile, peel the potatoes, cut into one-inch cubes, and place in a stockpot. Cover with water by one inch, add salt, and simmer gently for about 20 minutes until very tender. Drain, mash lightly, and set aside.

Add diced onion to the bacon drippings and cook until softened, about five minutes. Stir in garlic and butter, cooking for one more minute. Whisk in the flour and stir continuously for a full minute to eliminate the raw taste. Pour in the chicken broth, scraping the bottom to incorporate the flavorful browned bits. Slowly mix in the half and half, bringing the mixture to a boil before lowering to a gentle simmer. Stir in the mashed potatoes, followed by sour cream and black pepper.

Remove from heat. For a smoother consistency, blend with an immersion blender or transfer to a stand blender in small batches. Gradually add the shredded cheese, stirring until fully melted and the soup is creamy. Allow the soup to thicken slightly as it rests. Top with crispy bacon and chives before serving.

Cheesy Potato Soup

This Cheesy Potato Soup is a rich, hearty dish filled with tender Yukon gold potatoes in a velvety, savory base. Enhanced with sharp cheddar, smoky bacon, and fresh green onion, it’s the perfect bowl of warmth for crisp, cold days. Optional toppings like sour cream and extra cheese make it even more indulgent.

Time:

• Preparation: 15 minutes
• Cooking: 20 minutes
• Total: 35 minutes

Recipe Info:

• Cuisine: American
• Category: Soup
• Servings: 10

Ingredients

• Ground black pepper, to taste
• 6–8 slices bacon
• 4 tablespoons flour
• 2 cups half and half
• 10 Yukon gold potatoes
• Kosher salt, to taste
• 2 quarts chicken broth (8 cups)
• 2 cups sharp cheddar cheese, shredded
• 1 medium onion, diced
• Shredded cheese, for garnish (optional)
• Green onion, for garnish (optional)
• Sour cream, optional

Instructions

Cook the bacon in a Dutch oven or large saucepan over medium-high heat until crisp, then transfer to a paper towel–lined plate. Reserve about 3–4 tablespoons of the drippings in the pot. Sauté the diced onion in the rendered fat until softened and translucent. Sprinkle the flour over the onions, stirring to coat, and cook gently on medium-low for about three minutes.

Gradually whisk in the chicken broth until smooth, then bring to a boil. Peel and cube the potatoes into one-inch pieces, add them to the pot, and simmer over medium heat until tender, about 10–12 minutes, stirring occasionally. Pour in the half and half and mix well.

Carefully transfer half of the soup to a blender or food processor, blending until smooth, then return it to the pot. Stir in the shredded cheddar and the reserved bacon, seasoning with salt and black pepper to taste. If serving later, keep warm in a slow cooker until ready.

Ladle into bowls and finish with extra shredded cheese, a dollop of sour cream, and a sprinkle of green onion if desired.

Creamy Potato Soup

A warm and comforting classic, this Creamy Potato Soup combines tender potatoes with smoky bacon, sharp cheddar, and a touch of sour cream, all blended into a silky base. Finished with fresh chives, it’s a satisfying dish perfect for any cozy meal.

Time:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes

Recipe Info:

• Cuisine: American
• Category: Soup
• Servings: 4

Ingredients

• ½ cup sour cream
• 6 slices bacon, chopped
• ½ white onion, finely diced
• ¼ cup chopped fresh chives
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 pounds red potatoes or Yukon gold
• 1 cup shredded sharp cheddar cheese
• 2 cups whole milk
• 2 cups chicken broth or stock
• Kosher salt, to taste
• Black pepper, to taste

Instructions

Peel the potatoes and dice them into half-inch cubes. In a Dutch oven or large soup pot, cook the chopped bacon over medium heat until crisp, then transfer it to a paper towel–lined plate, leaving the drippings in the pot. Add the onion to the drippings and cook until softened, about 4–5 minutes. Stir in the garlic and cook for one additional minute until fragrant.

Sprinkle in the flour and stir to form a thick mixture, cooking for one minute. Gradually whisk in the chicken broth and milk, adding a little at a time to ensure smoothness. Add the cubed potatoes and bring the soup to a gentle simmer over medium heat. Lower the temperature to medium-low and cook for 15–20 minutes, stirring occasionally, until the potatoes are tender. Avoid boiling to prevent the milk from scalding.

Once the potatoes are soft, use a potato masher to gently mash part of them, creating a creamy texture while keeping some chunks. Remove the pot from heat and stir in the cheddar cheese, sour cream, chives, and half of the bacon. Season with salt and black pepper to taste. Garnish with the remaining bacon before serving.

Sausage Potato Soup

This Sausage Potato Soup blends the heartiness of Italian sausage with tender baby potatoes, fresh vegetables, and fragrant herbs in a creamy, cheesy broth. Finished with sour cream for richness, it’s a warm and comforting meal perfect for serving with crusty buttered bread.

Time:

• Preparation: 25 minutes
• Cooking: 30 minutes
• Total: 55 minutes

Recipe Info:

• Cuisine: American
• Category: Soup
• Servings: 6

Ingredients

• 2 cups freshly shredded extra-sharp cheddar cheese
• 1 tablespoon olive oil
• 5 tablespoons unsalted butter, divided
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 4 cups baby gold potatoes, chopped (no need to peel)
• 4 cups chicken stock or broth
• 2 1/4 cups mirepoix (or 3/4 cup each of diced carrots, celery, and yellow onion)
• 6 tablespoons all-purpose flour
• 1/2 cup heavy cream
• 3 cups milk (1%, 2%, or whole)
• 1 pound Italian sausage, mild or hot
• 1 teaspoon minced garlic
• 1/4 cup sour cream
• Hearty buttered bread, optional for serving

Instructions

In a large pot over medium-high heat, cook the sausage, letting it sear for a minute before breaking it apart with a spoon. Continue cooking until browned, then transfer to a paper towel–lined plate, leaving about 1 tablespoon of drippings in the pot. If necessary, add olive oil to make up the difference.

Melt 1 tablespoon of butter in the pot with the drippings, then sauté the carrots, celery, and onion for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds more. Add the chopped potatoes, dried basil, dried parsley, salt, and pepper. Pour in the chicken stock, bring to a boil, then reduce heat to medium-low, cover, and simmer for 15–20 minutes until the potatoes are tender.

In a separate pot, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking continuously until smooth. Allow the mixture to thicken and gently boil, then stir in the heavy cream and remove from heat.

Once the vegetables are cooked through, add the milk mixture to the soup pot and stir to combine. Turn off the heat and gradually mix in the shredded cheddar until melted. Stir in the sour cream and return the sausage to the pot. Adjust seasoning as needed.

Serve hot with slices of hearty buttered bread, if desired.

Chicken Potato Soup

A heartwarming one-pot chicken and potato soup, brimming with comforting flavors and ideal for chilly days. Succulent chicken melds with tender vegetables in a rich, savory broth, making it a family favorite.

Time
Cook Time: 25 minutes
Total Time: 25 minutes

Recipe Info
Servings: 4
Cuisine: American
Category: Soup

Ingredients

• 2 chicken breasts, sliced in half or diced
• 2 stalks celery, chopped
• 1/2 teaspoon pepper
• 3 medium potatoes, peeled and diced
• 4 cups chicken broth
• 2 tablespoons butter
• 1 teaspoon salt
• 6 slices bacon, diced
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 1 medium onion, finely chopped

Instructions

In a Dutch oven or deep soup pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, cooking until their aroma becomes pronounced.

Introduce the diced bacon and continue to cook until it reaches a crisp texture.

Incorporate the diced potatoes and sauté for approximately 4 to 5 minutes.

Add the chopped carrots and celery to the pot, stirring occasionally as they cook for another 4 to 5 minutes until they begin to soften.

Pour in the chicken broth, followed by the chicken breasts, salt, pepper, and Italian seasoning. Elevate the heat to bring the mixture to a boil.

Once boiling, lower the heat to a gentle simmer. Cover the pot and allow the soup to cook for 15 minutes, or until the potatoes and carrots are fork-tender and the chicken is thoroughly cooked.

Hash Brown Potato Soup

A warm, comforting soup made with frozen hash brown potatoes—requiring no peeling or chopping. This quick-cooking dish comes together in one pot and is enhanced with cheddar cheese, sour cream, and savory seasonings. Perfect for busy nights and made even better with classic toppings like bacon and green onions.

Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Recipe Info
Cuisine: American
Category: Dinner, Soup
Servings: 8

Ingredients

• ½ teaspoon kosher salt
• 1 cup sour cream
• 1 small yellow onion, finely diced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• ¼ teaspoon ground black pepper
• 1 bag (32 oz) frozen hash brown potato cubes
• 1 can (10.5 oz) cream of chicken soup
• 6 tablespoons salted butter
• 1½ cups shredded medium cheddar cheese

Toppings (optional)

• Green onions
• Bacon bits
• Sour cream
• Shredded cheese

Instructions

In a large soup pot set over medium heat, combine the frozen hash brown cubes, chicken broth, cream of chicken soup, diced yellow onion, and salted butter.

Allow the mixture to heat until the butter is fully melted. Continue cooking for approximately 20 minutes, or until the potatoes are tender and easily pierced with a fork. Stir the soup frequently to avoid sticking or scorching at the bottom. You may partially cover the pot with a lid to accelerate cooking, adjusting the heat as necessary.

Once the potatoes are soft, fold in the shredded cheddar cheese, sour cream, kosher salt, and ground black pepper. Stir until all ingredients are smoothly incorporated and the cheese is melted.

Serve the soup hot, garnished with your preferred toppings such as green onions, bacon bits, additional shredded cheese, or a dollop of sour cream.

Potato Bacon Soup

A hearty, creamy soup that blends tender potatoes, smoky bacon, and melted cheese into a comforting dish perfect for lunch or dinner. This time-honored family favorite is quick to prepare and pairs beautifully with a simple tomato and lettuce sandwich for a satisfying weeknight meal.

Time
Prep: 10 minutes
Cook: 30 minutes
Yield: 6 servings

Recipe Info
Cuisine: Canadian
Category: Soups & Creams, Lunch, Dinner

Ingredients

• 1/2 cup (125 mL) Canadian Gouda, Monterey Jack, or Cheddar, shredded
• Salt and freshly ground pepper, to taste
• 4 potatoes (about 1-3/4 lbs / 875 g), peeled and cut into chunks
• 2 strips bacon, cooked and finely chopped
• 1 cup (250 mL) Milk
• 4 cups (1 L) water
• 1 onion, chopped

Instructions

Place the potatoes in a large pot and pour in the water. Bring to a boil over medium-high heat.

Stir in the chopped onion and bacon. Reduce heat and simmer gently for approximately 20 minutes, or until the potatoes are soft and fork-tender.

Using a potato masher directly in the pot, mash roughly half of the potatoes to create a thicker consistency for the soup.

Lower the heat to medium-low. Incorporate the milk and shredded cheese, stirring until the cheese has fully melted and the soup is heated through without boiling.

Season with up to 1/2 tsp (2 mL) salt and freshly ground pepper according to taste. Serve hot in pre-warmed bowls.

Hamburger Potato Soup

A hearty, Southern-style soup featuring ground beef, tender vegetables, and a creamy, savory broth. Ideal for sharing at the family table, this dish delivers classic comfort in every spoonful.

Time
Prep: 15 minutes
Cook: 6 hours (slow cooker) or until vegetables are tender (stovetop)
Total: Approx. 6 hours 15 minutes

Recipe Info
Cuisine: American, Southern
Category: Main Course, Soup
Servings: 8

Ingredients

• 1 cup chopped green onion or 1 medium onion, diced
• 1 cup chopped or sliced carrots
• 2 teaspoons minced garlic
• 1 pound ground beef
• 1/2 cup frozen corn
• 1 cup chopped fresh spinach
• 1 cup milk
• 3 to 4 medium potatoes, peeled and cubed
• 1/2 cup shredded sharp cheddar cheese
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 2 teaspoons cornstarch (optional, for thickening)
• 1/2 teaspoon black pepper
• 2 14.5-ounce cans beef broth
• 3 teaspoons dried parsley flakes
• 1/2 cup water

Instructions

In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic until the meat is fully cooked and no longer pink. Drain excess fat.

Transfer the cooked meat mixture to a large soup pot or a slow cooker.

Add the carrots, potatoes, spinach, corn, beef broth, water, basil, parsley flakes, salt, and pepper to the pot.

If preparing on the stovetop, bring the soup to a simmer and cook until the potatoes and carrots are fork-tender.

For slow cooker preparation, cook on low for 6 hours or on high for 4 hours.

Once vegetables are tender, stir in the milk. If a thicker consistency is desired, whisk cornstarch into the milk before adding.

Before serving, garnish each bowl with shredded sharp cheddar cheese.

Crock Pot Loaded Baked Potato Soup

A rich, velvety potato soup infused with savory aromatics and finished with a creamy, cheesy blend—all simmered to perfection in the slow cooker. Easily personalized with your favorite toppings, this dish offers the cozy indulgence of a loaded baked potato in comforting soup form.

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Cuisine: American
Course: Soup
Category: Main Dish, Comfort Food
Keyword: baked potato soup, crock pot baked potato soup, potato soup
Servings: Varies
Calories: 850 kcal (approx.)

Ingredients

• 1.5 cups heavy cream (or substitute with milk or half and half)
• 8 oz cream cheese
• 4 oz shredded Mexican cheese blend (approximately 1 cup)
• 2.5 lbs Russet potatoes, peeled if desired
• 4 cloves garlic
• 2 cups chicken broth (add more for a thinner consistency)
• 1 yellow onion, roughly chopped (about 1 cup)
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Instructions

Peel, rinse, and chop the Russet potatoes into cubes approximately 1 to 2 inches in size.

Roughly chop the yellow onion. For a less blended texture, dice the onion more finely before adding.

Transfer the potatoes, chopped onion, garlic cloves, chicken broth, salt, and black pepper into a 5-quart (or larger) slow cooker.

Cover and cook on high for 4 hours or on low for 6 to 8 hours, until both the potatoes and onions are fork-tender.

Uncover the slow cooker and add the cream cheese, shredded cheese, and heavy cream. Using a potato masher, break down the potatoes and stir until the soup reaches your desired texture. For a completely smooth consistency, use an immersion blender.

Adjust thickness as needed by incorporating additional milk, cream, half and half, or chicken stock.

Serve hot with your choice of toppings to create a fully “loaded” experience.

Homemade Potato Soup Recipe

A hearty and creamy potato soup, ideal for chilly evenings, enriched with smoky bacon, velvety cream, and a touch of spice. Perfectly comforting and satisfying.

Servings: 10
Prep Time: 11 minutes
Cook Time: 1 hour 30 minutes

Recipe Info:
Cuisine: American
Category: Soup

Ingredients

• 2 cups heavy whipping cream
• 3 quarts chicken stock
• 12 ounces chopped bacon
• 4 pounds russet potatoes, peeled and medium diced
• ½ cup all-purpose flour
• 3 small diced celery stalks
• 3 yellow onions, peeled and small diced
• 4 cloves garlic, finely minced
• Worcestershire sauce, to taste
• Tabasco sauce, to taste
• Sea salt and freshly ground black pepper, to taste

Instructions

Begin by placing the bacon into a large pot set over medium heat. Cook until the pieces turn crisp, then remove them and set aside.

Add the onions to the pot and slowly caramelize over low heat until deeply browned, stirring from time to time. This will take about 40 minutes.

Stir in the celery and garlic, sautéing for 4–6 minutes until fragrant and softened.

Sprinkle in the flour and stir until it is fully incorporated.

Add the diced potatoes along with the chicken stock. Bring the mixture to a boil, allowing the soup to thicken as the potatoes cook.

Stir in the heavy cream, cooking for 3–4 minutes. Puree half of the soup using an immersion blender or a countertop blender, then return it to the pot to achieve a creamy yet textured consistency.

Season generously with salt, pepper, Worcestershire sauce, and Tabasco to taste.

Serve hot, garnished with optional toppings such as sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.

Crock Pot Potato Soup with Hashbrowns

This slow-cooked potato soup, prepared with frozen hashbrowns, offers a rich and creamy texture with minimal effort. It’s a comforting, hearty dish that’s both simple to prepare and full of flavor.

Time
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Recipe Info
Cuisine: American
Course: Soup
Servings: 6
Calories: 378 per serving

Ingredients

• ½ teaspoon dried thyme
• 30 oz frozen shredded hash browns
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 4 oz cream cheese, cut into cubes
• 1 cup heavy cream
• ½ teaspoon black pepper
• 10.5 oz can cream of chicken soup
• 32 oz chicken broth
• ½ cup onion, finely chopped
• Optional garnishes: shredded cheddar cheese, crumbled cooked bacon, chopped green onions

Instructions

Add the frozen shredded hash browns, chopped onion, chicken broth, cream of chicken soup, salt, garlic powder, dried thyme, and black pepper to a 6-quart crock pot.

Stir all ingredients together until evenly incorporated.

Arrange the cubed cream cheese across the top of the mixture without stirring.

Secure the lid and cook on low for 6–7 hours, or on high for 3–4 hours, until the soup is hot and the flavors have melded.

Roughly 30 minutes prior to serving, stir in the heavy cream.

For a smoother consistency, lightly mash the potatoes using a potato masher to break them down slightly.

Ladle into bowls and serve warm with any preferred toppings.

Slow Cooker Potato Soup

This comforting potato soup comes together with ease in the slow cooker, yielding a luxuriously creamy texture without heavy cream. Richly flavored, hearty, and perfect for sharing, it’s an ideal dish for cozy meals.

Time

• Prep Time: 10 minutes
• Cook Time: 250 minutes
• Total Time: 260 minutes
• Yield: 8–10 servings

Recipe Info

• Cuisine: American
• Category: Soup

Ingredients

• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream
• 1 teaspoon kosher salt, or to taste
• 3–4 cups good-quality chicken or vegetable stock
• 4 tablespoons bacon grease (or butter)
• 1 cup shredded reduced-fat sharp cheddar cheese
• 1 medium white or yellow onion, peeled and diced
• 6 slices cooked bacon, diced
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk
• 2 pounds Yukon gold potatoes, peeled if desired and diced
• 1/2 teaspoon freshly cracked black pepper
• Optional toppings: chopped green onions or chives, additional shredded cheese, extra bacon, sour cream

Instructions

Place the bacon, 3 cups of stock, diced potatoes, and onion into the bowl of a large slow cooker. Stir to combine, then cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are completely tender.

Near the end of cooking time, melt the butter (or bacon grease) in a small saucepan over medium-high heat. Whisk in the flour until fully incorporated, then cook for 1 minute, stirring occasionally. Gradually pour in the evaporated milk while whisking continuously to create a smooth mixture. Allow it to reach a simmer and thicken.

Pour the thickened milk mixture into the slow cooker and stir well. Add the shredded cheddar, Greek yogurt (or sour cream), salt, and pepper, mixing until everything is incorporated. For a thicker soup, mash about half the potatoes directly in the slow cooker. For a thinner consistency, stir in an additional 1–2 cups of warmed stock. Taste and adjust seasoning as needed.

Serve hot with your choice of garnishes. Refrigerate leftovers in a sealed container for up to 3 days. (Freezing is not recommended.)

Sausage and Potato Soup

A warm, nourishing soup crafted without dairy, made velvety through blended cannellini beans. This hearty dish pairs mild sausage with tender potatoes, delivering rich flavor and comfort in every spoonful.

Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Recipe Info
Cuisine: American
Course: Dinner, Lunch, Soup
Category: Dairy-Free

Ingredients

• 4 cups yellow potatoes, cubed (peeling optional)
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 teaspoons Italian seasoning
• 1 cup spinach, finely chopped
• 1/2 teaspoon salt
• 1 container (32 ounces) low-sodium chicken or vegetable broth
• 4 mild Italian turkey or chicken sausage links (pork or vegan sausage optional)
• 1 teaspoon extra-virgin olive oil
• Black pepper, to taste
• 4 garlic cloves, minced
• 1 small onion, diced

Instructions

Place a large pot over medium-high heat and lightly coat the bottom with cooking spray.

Add the sausage links to the pot, crumbling them as they cook. Sauté for approximately 7 minutes, stirring frequently, until browned. Remove the sausage with a slotted spoon and set it aside.

Add 1 teaspoon of olive oil to the same pot, followed by the diced onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the aromatics are softened.

Sprinkle in the Italian seasoning and stir well to coat the vegetables. Incorporate the drained cannellini beans and pour in the broth. Stir to combine thoroughly.

Using an immersion blender, purée the soup mixture directly in the pot until a smooth, creamy consistency is achieved. Alternatively, blend the mixture in batches using a high-speed blender, then return it to the pot.

Return the browned sausage to the soup along with the cubed potatoes. Season with salt and black pepper to taste, then bring the mixture to a boil.

Once boiling, reduce the heat to a gentle simmer. Cover the pot and allow the soup to cook for about 30 minutes, or until the potatoes are fork-tender.

Add the finely chopped spinach during the final minute of cooking. Let it wilt, then remove the soup from heat and serve immediately.

Broccoli Potato Soup Recipe

A rich, comforting soup that brings together soft russet potatoes and tender broccoli florets in a seasoned chicken broth. This hearty dish is finished with a touch of half-n-half for creaminess, and topped with savory cheddar cheese and crispy bacon bits for an elevated, satisfying finish. A fast, family-friendly meal ideal for chilly evenings.

Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Calories: 233 kcal

Recipe Info
Course: Dinner, Soup
Cuisine: American

Ingredients

• ¼ cup half-n-half
• 2 lbs russet potatoes, diced into ½-inch cubes
• ¼ teaspoon dried thyme
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 2 cups broccoli florets (fresh or frozen)
• ½ teaspoon pepper
• Optional: freshly shredded cheddar cheese and bacon bits
• 6 cups chicken broth
• 4 tablespoons butter
• 1 onion, diced (yellow or sweet)

Instructions

In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until the onion becomes translucent.

Stir in the minced garlic and cook for about 30 seconds, allowing it to become fragrant. Sprinkle in the salt, pepper, and dried thyme, stirring briefly to combine.

Pour the chicken broth into the pot, then add the diced potatoes. Cover the pot and bring the mixture to a gentle simmer. Allow it to cook for approximately 15 minutes, or until the potatoes are tender but still hold their shape.

Uncover the pot and stir in the broccoli florets. If using frozen broccoli, simmer for 5 minutes more. If using fresh, add it after 10 minutes of potato cooking time and simmer together for an additional 10 minutes.

Take the pot off the heat. Using an immersion blender, carefully puree about half of the soup directly in the pot, leaving some larger chunks for texture. For an alternative method, transfer half of the soup to a countertop blender, blend until smooth, and return it to the pot. Be sure to blend the larger broccoli pieces.

Stir in the half-n-half, combining well to achieve a smooth and creamy consistency. Serve warm, garnished with sharp cheddar cheese and crispy bacon bits if desired.

Hash Brown Potato Soup

A comforting and hearty soup crafted with frozen hash brown potatoes, creamy condensed chicken soup, cheddar, sour cream, and gentle seasonings. This rustic dish brings warmth and ease to the table, ideal for brisk evenings and cozy gatherings.

Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Recipe Info
Cuisine: American
Course: Dinner, Main Course, Soup
Servings: 8
Calories: 253 kcal

Ingredients

• 1 small yellow onion
• ½ teaspoon kosher salt
• 1 cup shredded cheddar cheese
• 1 bag frozen hash brown potato cubes (or homemade equivalent)
• 4 tablespoons salted butter
• ¼ teaspoon ground black pepper
• 1 ½ cups cream of chicken soup (preferably homemade)
• 1 cup sour cream
• 3 ½ cups reduced-sodium chicken broth

Instructions

In a large stockpot, combine the cream of chicken soup, chicken broth, diced onion, and frozen hash brown cubes.

Place the pot over medium heat and incorporate the butter.

Simmer for 15 to 20 minutes, or until the potatoes become tender and easily break apart with a spoon.

No blending is required, though the texture may be adjusted to preference—smooth or with some remaining chunks.

Reduce the heat to low and add the shredded cheddar cheese. Stir gently until the cheese is fully melted and integrated.

Incorporate the sour cream, kosher salt, and black pepper, stirring until the soup is evenly combined and heated through.

Once the mixture is smooth and cohesive, garnish with additional cheese and freshly chopped green onions if desired.

Serve hot for a satisfying and comforting meal.

Vegan Potato Soup

A comforting bowl of German-inspired Kartoffelsuppe, this hearty vegan potato soup offers a velvety texture and deep flavor from a blend of root vegetables, herbs, and a splash of dairy-free cream. Naturally gluten-free and dairy-free, it’s a nourishing option ideal for cold weather meals and cozy evenings.

Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes

Recipe Info
Cuisine: German
Category: Soup, Main Course

Ingredients

• ½ tsp dried marjoram
• 2 medium carrots, diced
• Salt and black pepper, to taste
• 1 tbsp neutral oil
• ⅓ cup (80 g) dairy-free cream (soy, oat, cashew, or coconut milk)
• 2 pounds (900 g) potatoes, chopped
• 2 stalks celery or ½ small celery root, diced
• 3 garlic cloves, minced
• 1 pinch ground nutmeg
• 1 onion, finely diced
• 4 cups (1000 ml) vegetable broth or water
• 2 whole bay leaves (optional)
• Fresh parsley, chopped, for garnish
• Vegan sausage, sliced (optional)

Instructions

Warm the oil in a large pot set over medium heat. Once heated, add the diced onion and sauté for 3 minutes until translucent.

Incorporate the minced garlic, diced celery or celery root, carrots, chopped potatoes, marjoram, nutmeg, salt, and pepper. Stir and continue to cook for an additional minute to release the aromas.

Pour in the vegetable broth along with the bay leaves if using. Bring the mixture to a boil.

Lower the heat and allow the soup to simmer gently for approximately 20 minutes, or until all vegetables are tender.

Carefully remove about half of the soup and transfer it to a separate pot or bowl. Discard the bay leaves if they were added.

Use an immersion blender to purée this portion until smooth. Alternatively, you may blend in a standard blender in small batches, taking care not to overfill.

Return the blended soup to the original pot and incorporate the dairy-free cream. Stir well and allow the soup to simmer briefly to meld the flavors.

Taste and adjust the seasoning as needed, adding additional salt, pepper, or red pepper flakes for extra heat.

Ladle into serving bowls, garnish with fresh parsley, and, if desired, top with slices of vegan sausage.

Healthy Potato Soup

A nourishing, velvety potato soup that delivers hearty comfort without compromising health. This recipe is compatible with Paleo, Whole30, and vegan dietary preferences, and can be prepared on the stovetop, in a slow cooker, or using an Instant Pot.

Time
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4 (1.5 cups per serving)

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• ½ teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary
• 2 tablespoons olive oil
• ½ cup diced celery
• 4 cups peeled and cubed potatoes (1-inch pieces; approx. 1 lb or 5–6 medium potatoes)
• 2 cups milk (dairy-free if needed; room temperature)
• 1 cup diced carrots
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 cup diced onions
• 4 cups low or no sodium vegetable broth

Instructions

Stovetop Method:
In a large pot, warm the olive oil over medium heat. Introduce the diced onions, carrots, and celery, and sauté for 5 minutes until softened.

Incorporate the potatoes, broth, garlic powder, rosemary, salt, and pepper. Leave the milk out at this stage. Cover the pot and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 30 minutes, stirring occasionally, until the potatoes are tender when pierced.

Remove the pot from heat. Stir in the room temperature milk. If the milk is cold, briefly microwave it to bring it to room temperature to avoid curdling.

Using either an immersion blender or a standard blender, purée the soup until smooth. Serve hot with desired toppings such as chives, crumbled bacon, or shredded cheese.

Instant Pot Method:
Set the Instant Pot to sauté for 15 minutes. Add olive oil and allow it to heat. Meanwhile, prepare the vegetables.

Add the diced onions, carrots, and celery, and sauté until the onions turn translucent. Cancel the sauté function and ensure the bottom of the pot is scraped clean to prevent a burn notice.

Add all remaining ingredients except for the milk. Secure the lid and set the valve to sealing. Pressure cook on high for 10 minutes. It will take approximately 10 minutes to pressurize before the timer begins.

Once cooking is complete, carefully perform a manual release. Stir in room temperature milk. Blend the soup using an immersion blender or a countertop blender until creamy and smooth.

Slow Cooker Method:
Heat olive oil in a skillet over medium heat. While the oil heats, dice all vegetables.

Add the onions, carrots, and celery to the skillet and sauté until the onions become translucent, around 10 minutes. This step is optional but enhances the soup’s flavor.

Transfer the sautéed vegetables into the slow cooker. Add all other ingredients except the milk.

Cover and cook on high for 6 hours or on low for 8 hours.

After cooking, stir in the room temperature milk. Blend with an immersion blender or transfer to a traditional blender to purée until smooth.

Creamy Potato Soup with Bacon

A rich and velvety potato soup infused with savory bacon and aromatic vegetables. This comforting dish is simple to prepare, making it an ideal choice for chilly days when a warm, hearty bowl is just what you need.

Time
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 1 large carrot, peeled and finely chopped
• 1/2 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 2 pounds Russet potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 cup heavy or whipping cream
• 6 strips thick-cut bacon, diced
• 4 cups chicken broth or stock
• 1/4 teaspoon Italian seasoning
• Seasoning salt and black pepper (or Tony’s Creole Seasoning), to taste
• 2 sticks celery, finely chopped

Instructions

Place the chopped bacon in a soup pot or Dutch oven over medium-high heat. Cook until the bacon becomes crisp, approximately 10 minutes.

Remove the cooked bacon using a slotted spoon and set it aside on a plate lined with paper towels. Keep the rendered fat in the pot.

Add the chopped onion, celery, and carrot to the pot. Sauté the vegetables for about 5 to 7 minutes, or until they begin to soften.

Incorporate the garlic, flour, and Italian seasoning into the sautéed vegetables. Stir continuously for about 1 minute to cook the flour without browning.

Gradually pour in the chicken broth while stirring to dissolve the flour and deglaze the pot by scraping up any browned bits from the bottom.

Add the diced potatoes, heavy cream, and most of the cooked bacon (reserve a portion for garnishing). Turn the heat to high and bring the mixture to a boil.

Once boiling, lower the heat to maintain a strong simmer. Partially cover the pot with a lid and cook for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork. The soup will naturally thicken as it simmers.

Adjust the seasoning with seasoning salt and pepper to taste. Serve hot, garnished with the remaining bacon.

Broccoli Potato Cheese Soup

A rich and velvety soup featuring tender broccoli florets, creamy potatoes, and sharp cheddar, this dish is the ideal choice for a hearty, comforting meal. Simple to prepare and deeply satisfying, it’s perfect for cool evenings or a cozy family dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 people

Recipe Info:
Cuisine: American
Category: Soup

Ingredients

• ½ teaspoon smoked paprika (optional)
• 4 tablespoons butter
• ½ teaspoon freshly ground black pepper
• 2 cups whole milk or half-and-half
• 3 cloves garlic, minced
• 1 small onion, diced
• ¼ teaspoon mustard powder (optional)
• 4 cups chicken or vegetable broth
• 2 ½ cups sharp cheddar cheese, shredded
• 4 medium Yukon Gold or Russet potatoes, peeled and diced
• 1 teaspoon salt
• 3 cups broccoli, chopped (fresh or frozen)

Instructions

In a large soup pot set over medium heat, melt the butter until foamy.

Add the diced onion and sauté for 3 to 4 minutes until translucent and softened.

Stir in the minced garlic and cook for an additional 30 seconds until aromatic.

Pour in the broth, then add the diced potatoes. Increase heat to bring the mixture to a boil.

Once boiling, lower the heat to a gentle simmer and cook for approximately 15 minutes, or until the potatoes are tender enough to pierce with a fork.

Using a potato masher, lightly mash some of the potatoes directly in the pot for added thickness, or blend a portion of the soup with an immersion blender for a smoother texture.

Incorporate the chopped broccoli and cook for 5 to 7 minutes, or until the broccoli is tender and vibrantly green.

Reduce the heat to low and gently stir in the milk or half-and-half.

Gradually add the shredded cheddar cheese, stirring continuously to ensure it melts smoothly into the soup.

Season with salt, black pepper, and, if using, the smoked paprika and mustard powder.

Taste and adjust the seasoning to your preference. For a thinner consistency, add more broth or milk as needed.

Serve the soup piping hot, optionally accompanied by crusty bread, extra cheese, or toppings of your choice.

Kielbasa Potato Soup

Cozy and comforting, this hearty soup is a flavorful medley of smoky kielbasa, tender potatoes, and a rich, creamy broth. Ideal for colder evenings, it brings warmth and satisfaction in every spoonful.

Time
Prep Time: 15 minutes
Cook Time: 30 minutes

Recipe Info
Cuisine: American
Category: Soup
Servings: 8
Calories: 325 kcal

Ingredients

• 1 cup heavy cream, at room temperature
• 12–14 oz kielbasa, sliced into bite-sized rounds
• 3 garlic cloves, finely minced
• 1 cup corn, fresh or frozen (optional)
• 5 cups chicken broth
• ½ cup shredded cheddar cheese
• 2 large carrots, peeled and diced
• 3–4 medium Yukon Gold potatoes (approx. 1½ lbs), peeled and cubed
• 1 medium onion, diced
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon smoked paprika
• 2 celery stalks, diced

Instructions

Heat the olive oil in a Dutch oven set over medium heat. Add the kielbasa and cook until browned and crisp around the edges, about 4–5 minutes. Use a slotted spoon to transfer the sausage to a plate and set it aside.

In the same pot, add the diced onion, carrots, and celery. Sauté the vegetables until they begin to soften, around 5–6 minutes. Add in the minced garlic, smoked paprika, dried thyme, and red pepper flakes. Stir and cook until aromatic, about 30 seconds.

Incorporate the cubed potatoes and pour in the chicken broth. Raise the heat to bring the mixture to a boil, then reduce to a simmer. Cook for 10–15 minutes, or until the potatoes are tender enough to be pierced easily with a fork.

For a smoother texture, you may partially or fully blend the soup using an immersion blender.

Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts completely and the soup becomes creamy. Return the reserved kielbasa to the pot along with the corn, if using.

Allow the soup to simmer gently for an additional 5–7 minutes, stirring occasionally, until everything is thoroughly heated. Adjust seasoning with salt and pepper to taste.

Ladle the soup into bowls and garnish each serving with chopped parsley. Serve warm with crusty bread or biscuits on the side.

Old Fashioned Potato Soup

A timeless, comforting soup crafted with only a few basic ingredients. This hearty potato soup boasts simple preparation and delivers a smooth, satisfying texture in just 30 minutes.

Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Recipe Info
Cuisine: American
Category: Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 3 cups whole milk (or preferred milk alternative), at room temperature
• 2 pounds Russet potatoes, peeled and diced
• Freshly ground black pepper, to taste
• 1 teaspoon salt, plus additional for boiling
• Water, enough to cover potatoes

Instructions

Place the peeled and chopped potatoes into a large pot. Fill with enough water so the water level rises approximately one inch above the surface of the potatoes. Stir in a generous pinch or two of salt, then set the pot over medium-high heat.

Bring the water to a gentle boil. Cook the potatoes for 10 to 15 minutes, or until they are fork-tender without falling apart.

Meanwhile, place a Dutch oven or heavy-bottomed pot over medium heat. Once warm, add the butter and allow it to melt completely, swirling occasionally with a wooden spoon to coat the base of the pot evenly.

Once the potatoes are tender, carefully ladle out 1 cup of the starchy boiling water and set it aside in a bowl. Drain the remaining water and potatoes using a colander, then set the potatoes aside.

When the butter has fully melted, add the chopped onion to the Dutch oven. Sauté, stirring occasionally, until the onion softens. Ensure the butter does not brown or burn.

Remove the Dutch oven from the heat temporarily. Add the drained potatoes, room-temperature milk, 1 teaspoon salt, and freshly ground black pepper to the pot. Stir thoroughly to combine all components.

Return the pot to the stovetop over medium-low heat. Allow the mixture to reach a gentle simmer — watch carefully to avoid boiling, as only small bubbles should appear around the edges.

Let the soup simmer gently for about 10 minutes. Afterward, take the pot off the heat. Using a potato masher or immersion blender, mash or blend roughly half of the potatoes, leaving the rest intact to preserve some texture.

If needed, incorporate the reserved cooking water gradually until the soup reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper as necessary. Serve immediately in warmed bowls.