Potato Soup Recipe That’s Creamy, Cozy, and Seriously Easy

A cozy potato soup recipe is more than just a meal, it’s a hug in a bowl. I remember my mom standing by the stove, stirring a pot of creamy soup with leftover potatoes and leeks from our garden. Simple, soulful, and ridiculously good. This is my take on that memory, a no-fuss, flavor-packed version that works on the stovetop or in the crock pot. Whether you’re craving a classic creamy potato soup recipe, something baked and loaded, or even a sweet potato soup twist, this guide walks you through it all. Let’s make soup the easy way, without sacrificing flavor or heart.

Key Takeaways: What You Need to Know

• Potato soup recipe uses pantry staples and delivers big comfort.
• You can make it on the stovetop or crock pot (instructions for both).
• Best potatoes for soup are Yukon Gold or Russet for creaminess.
• Easily customize to make loaded, leek and potato, or sweet potato soup.
• Freezes well and reheats beautifully, meal prep win!
• Pairs deliciously with zucchini fritters or air fryer hash browns.

What Makes a Good Potato Soup Recipe?

Why Is Potato Soup the Ultimate Comfort Food?

A good potato soup recipe starts with heart, and a little fridge scavenging. One rainy Tuesday, I found myself with four sad potatoes, half a leek, and no plan for dinner. Out of that came a pot of rich, velvety potato soup that had my husband scraping his bowl and asking for more.

What makes potato soup magical isn’t just the creaminess. It’s the way it adapts. Whether you’re after a thick, hearty baked potato soup topped with bacon and cheddar, or a light leek and potato soup recipe with fresh herbs and broth, it flexes to fit your mood and pantry.

At its core, easy potato soup recipes are about making the most of what you’ve got. And when done right, it becomes the recipe you crave when the wind picks up and all you want is a hot bowl and a thick slice of bread.

What Ingredients Do You Actually Need?

For a potato soup recipe easy enough for a weeknight but impressive enough for a Sunday supper, keep it simple:

Quick note: I’ve made this with sweet potatoes too, and while it’s less traditional, it gives a gorgeous orange hue and natural sweetness. If you’re into cozy fall flavors, definitely try this variation next to your favorite pumpkin soup.

Leeks give a mellow, oniony flavor perfect for when you’re making a leek and potato soup. If you’ve got one on hand, slice it thin and sauté it gently in butter, it’ll make your soup smell like heaven.

Choosing the Best Potatoes for Potato Soup

What Kind of Potatoes Are Best for Soup?

Short answer: starchy or all-purpose potatoes like Yukon Gold or Russet are ideal for a creamy, dreamy potato soup recipe.

Why? These varieties break down easily during cooking, helping thicken the soup naturally without flour or cornstarch. That’s the secret to a velvety creamy potato soup recipe, it thickens itself while you stir, no roux needed.

Here’s a quick comparison:

Personally, I love Yukon Golds for their buttery taste and golden color. They give my soup a natural richness that plays beautifully with leeks or cheddar.

When I’m making a loaded potato soup or baked potato soup, I’ll use Russets for that fluffy texture that mimics a baked spud.

Are Starchy Potatoes Good for Soup?

Absolutely. Starchy potatoes are your best friend when it comes to making an easy potato soup recipe that doesn’t need fancy thickeners. They melt down into the broth, making every spoonful rich and satisfying.

Just don’t over-blend. Using a stick blender is fine, but leave a few chunks for texture. Overworking starchy potatoes can turn your soup gluey. That’s one of the few mistakes that can mess up an otherwise foolproof recipe.

Pro tip: Save a few scoops of diced, cooked potato before blending to stir in at the end. It gives you a beautiful balance of creamy and chunky.

And if you ever want to take it seasonal? Swap in sweet potatoes for a sweeter spin. It’s heavenly with a swirl of coconut milk and pairs well with spicy toppings or something savory on the side, like zucchini fritters.

How to Cook Potatoes for Soup (Stovetop & Crock Pot)

How Do You Cook Potatoes in a Soup Pot?

Let’s start with the classic stovetop method. It’s fast, forgiving, and perfect for whipping up a cozy potato soup recipe in under an hour.

Here’s my go-to stovetop method:

1. Start with aromatics:
   In a large soup pot or Dutch oven, melt butter or heat olive oil over medium heat. Sauté diced onions or leeks until soft (about 5 minutes). Add garlic if you like.
2. Add the potatoes:
   Dice 4–5 medium Yukon Gold or Russet potatoes and toss them into the pot.
3. Pour in the broth:
   Add enough vegetable or chicken broth to just cover the potatoes (about 4 cups). Bring to a simmer.
4. Season and simmer:
   Add salt, pepper, and any dried herbs (thyme is lovely here). Cover and simmer 20–25 minutes, until potatoes are fork-tender.
5. Blend or mash:
   Use an immersion blender to puree the soup right in the pot, or mash it for a rustic texture. Stir in cream or milk if using.
6. Taste and finish:
   Adjust seasoning and add toppings: shredded cheddar, scallions, bacon, or chives for loaded potato soup vibes.

This method is perfect for a quick weeknight meal. I love pairing mine with crisp air fryer waffle fries for a soup-and-snack combo that always gets rave reviews at my house.

How Do You Cook Potatoes in a Crock Pot?

Crock pot potato soup is your best friend on busy days. Just toss in your ingredients, go live your life, and come back to a house that smells like you’ve been cooking all day.

Here’s the easy way:

1. Layer ingredients in slow cooker:
   Add diced potatoes, onions or leeks, garlic (optional), salt, pepper, and broth to your slow cooker.
2. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until potatoes are super tender.
3. Blend & enrich:
   Use an immersion blender to blend part or all of the soup. Stir in cream, sour cream, or cheese for richness.
4. Top and serve:
   Add crispy bacon, green onions, or even a swirl of hot sauce. Crock pot versions make it so easy to batch cook and freeze.

I like doubling this recipe and freezing half for later. Just ladle it into mason jars (leave space at the top) and pop them in the freezer. They’re a lifesaver on cold evenings or during hectic school weeks.

You can also use this method with sweet potatoes to make a deliciously different sweet potato soup, try it with a spoonful of peanut butter or curry paste for a twist, or alongside this warming red Thai curry recipe.

Easy Potato Soup Recipe with Creamy, Cozy Results

What’s the Easiest Way to Make Potato Soup?

This is my go-to potato soup recipe, simple ingredients, big comfort, and done in under an hour. It’s everything I love about weeknight dinners: one pot, low stress, and totally customizable.

Here’s the full breakdown:

Easy Potato Soup Recipe

Ingredients:

• 2 tbsp butter or olive oil
• 1 medium onion or 1 large leek, sliced thin
• 4 medium Yukon Gold or Russet potatoes, peeled and diced
• 3 ½ cups chicken or veggie broth
• ½ cup whole milk or cream (optional for richness)
• Salt & pepper to taste
• Optional toppings: shredded cheddar, green onions, bacon bits, sour cream

Instructions:

1. Sauté aromatics:
   In a large soup pot over medium heat, melt the butter. Add onions or leeks and cook until soft (5–7 minutes). Add garlic if desired.
2. Simmer the potatoes:
   Add diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are fork-tender, about 20 minutes.
3. Blend it:
   Use an immersion blender to blend the soup until smooth, or leave some chunks for texture. Stir in milk or cream for extra richness.
4. Season and serve:
   Add salt and pepper to taste. Ladle into bowls and top with whatever makes you happy, cheddar, green onions, bacon, sour cream, or even a drizzle of olive oil.

Want to mix it up? Try adding roasted garlic, smoked paprika, or stir in a handful of cooked Alexia sweet potato fries for a sweet-savory twist.

What Are People Saying About This Potato Soup Recipe?

Here’s a real review from one of my readers, Megan from San Antonio:

“I made your potato soup last weekend, and it was a HIT. My picky 8-year-old even asked for seconds, and he never does that with soup! I added cheddar and bacon on top and served it with sourdough. Thank you for making recipes that feel doable and taste amazing.”

That’s the goal here at Eatwellwell, simple, feel-good food that feeds your real life.

Also, if you’re following a Mediterranean-style eating plan, this soup fits beautifully alongside lighter veggie mains. I like pairing it with dishes from my Mediterranean Diet Recipes archive to round out a hearty but healthy dinner.

Loaded Potato Soup & Baked Variations

How Do You Turn Potato Soup Into Loaded Potato Soup?

It’s easier than you think. The base of any easy potato soup recipe is already halfway there. All it takes are a few strategic toppings to get that iconic loaded potato soup experience, without needing to bake anything in the oven.

Here’s how I “load it up”:

Once you’ve blended your creamy potato soup recipe, ladle it into bowls and make it your own. I like to make a toppings bar for family or guests, it’s simple and interactive, and nobody complains about bacon on a Tuesday.

What’s the Difference Between Baked Potato Soup and Regular?

Baked potato soup is basically a celebration of all things rich and comforting. It usually starts with baked Russet potatoes (though you can cheat and use boiled like we did), and leans hard into dairy: sour cream, cheddar, heavy cream, the works.

To give your soup that “baked potato” edge:

• Use Russet potatoes for a fluffier, more classic baked taste.
• Add sour cream and cheddar to the base, not just as toppings.
• Finish with a pat of butter stirred in at the end. Trust me.

Some folks even scoop out the flesh of real baked potatoes and stir it in for authenticity. But honestly, if I’ve got a pot simmering and bacon crisping in a skillet, I’m not baking potatoes first.

Pair your baked version with a crunchy side like these hash browns in the air fryer for the ultimate potato-on-potato comfort fest.

Leek and Sweet Potato Soup Variations

How Do You Make Leek and Potato Soup?

Leek and potato soup is the definition of simple elegance. It’s lighter than the loaded version, but still creamy, comforting, and full of subtle flavor.

Here’s how I do it:

Leek and Potato Soup Recipe (Quick Version)

• Sauté 2 leeks, thinly sliced, in butter until soft (white and light green parts only).
• Add 4 diced Yukon Gold potatoes, a pinch of salt, and 4 cups of broth.
• Simmer 25 minutes, until potatoes are soft.
• Blend until smooth.
• Finish with a swirl of milk or cream, a little pepper, and fresh thyme if you’ve got it.

You’ll get a light green soup that’s silky and earthy. It tastes like something you’d get at a fancy café, but it’s made with five ingredients and a soup pot. Plus, it’s a perfect bridge between winter comfort food and spring freshness.

Bonus: Serve it with warm zucchini bread and call it dinner.

Can You Make Sweet Potato Soup with the Same Method?

Absolutely! Sweet potatoes add a naturally creamy texture and gorgeous color, and the flavor leans more toward sweet-savory, which is fun to play with.

Here’s my quick method:

Sweet Potato Soup (Savory Style)

• Swap white potatoes for 3 large sweet potatoes, peeled and diced.
• Sauté onion or leeks, then add the sweet potatoes and broth.
• Simmer until soft (about 20 minutes), then blend until silky.
• Add a swirl of coconut milk, a pinch of cumin, and a dash of cayenne.

This version pairs incredibly well with bold, global flavors. I like serving it alongside something spicy or tangy like my go-to red Thai curry recipe.

And if you want something sweet-spiced? Add a touch of cinnamon, nutmeg, or even a scoop of pumpkin purée to echo flavors from this cozy pumpkin soup I love making in the fall.

Both these variations are great for:

• Vegetarian or vegan swaps
• Freezer meals
• Light lunches that don’t skimp on flavor

Easy Creamy Potato Soup

This easy potato soup recipe is creamy, cozy, and completely adaptable, perfect for weeknight dinners or batch freezing. Includes stovetop and crock pot instructions with variations for loaded, leek, and sweet potato soup.

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Course: Dinner, Main Course, Soup

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 5 Servings

Calories: 220kcal

Author: Paula

Cost: $7

Equipment

• 1 Large soup pot Dutch oven also works
• 1 Immersion blender Or standard blender
• 1 Chef’s knife For chopping potatoes
• 1 Cutting Board

Ingredients

• 2 tbsp Butter or olive oil For sautéing
• 1 Onion or leek Diced or sliced thin
• 4 Yukon Gold potatoes Or Russet peeled and diced
• 3.5 cups Broth Vegetable or chicken
• 0.5 cup Whole milk or cream Optional for creaminess
• Salt and pepper To taste
• Optional toppings Cheddar bacon, green onions

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Instructions

• In a large soup pot, melt butter or heat oil over medium heat.
• Add diced onions or sliced leeks. Sauté until soft, about 5–7 minutes.
• Add the diced potatoes and pour in the broth until just covered.
• Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, or until potatoes are fork-tender.
• Use an immersion blender to blend the soup until smooth. For chunkier texture, blend only partially.
• Stir in milk or cream if using. Season with salt and pepper to taste.
• Ladle into bowls and garnish with your favorite toppings like cheddar, bacon, or green onions.

Notes

To make this dairy-free, use olive oil for sautéing and skip the cream or sub with oat milk.

Sweet potato and leek variations included in full post for seasonal flexibility.

Great make-ahead meal. Freeze in individual portions and thaw as needed.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Sodium: 480mg | Vitamin A: 300IU | Calcium: 15mg

Storing & Reheating Potato Soup the Right Way

How Do You Reheat Potato Soup Without Ruining It?

Ah, the dreaded split soup or gummy texture. We’ve all been there.

Here’s the good news: potato soup reheats beautifully, if you do it gently.

Stovetop Method (Best Option)

1. Pour the soup into a saucepan and warm over medium-low heat.
2. Stir frequently to prevent sticking.
3. Add a splash of broth or milk if it looks too thick.
4. Don’t let it boil, just a gentle simmer until warmed through.

Microwave Method (For Lunch at Work)

1. Place in a microwave-safe bowl.
2. Cover loosely with a lid or plate.
3. Heat in 30-second intervals, stirring in between.
4. Add a little liquid if it thickens too much.

Pro tip: Avoid high heat. Starchy soups like this one can split or turn gluey if you microwave too aggressively. Stir often and reheat slowly for the best texture.

Can You Freeze Potato Soup?

Yes, but with a few caveats.

Here’s what you need to know:

• Best to freeze before adding dairy. If you’re making a big batch, set aside the portion you’ll freeze before adding milk or cream.
• Let the soup cool completely before freezing.
• Store in freezer-safe jars or containers with 1 inch of space at the top for expansion.
• Label with the date (you’ll thank yourself later).

It keeps well for up to 3 months. When you’re ready to use it, thaw in the fridge overnight and then reheat gently.

You can even repurpose leftovers:

• Add pasta or rice to bulk it up.
• Use as a base for a casserole.
• Add cooked sausage or beans for a heartier second-day version.

I often freeze a few jars next to our zucchini bread and air fryer waffle fries, those combos make a no-effort dinner after a long workday.

Real-Life Hack: “Meal Prep Soup Kit”

Want to take this soup game next-level? Here’s what I do once a month:

• Dice and freeze raw potatoes, onions, and leeks in zip bags.
• Label each as “Soup Starter” and freeze flat.
• When I’m ready, I just sauté the frozen bag straight into a pot and follow the soup steps.

It’s like having a homemade instant soup kit, and it saves me every time we’re low on groceries or time.

FAQ: Quick Answers to Common Questions

Conclusion: Make This Potato Soup Recipe Yours

Whether you like it classic and creamy, loaded with bacon and cheddar, or want to explore elegant leek and potato soup or sweet, spicy sweet potato soup, this recipe gives you a base you can riff on endlessly.

It’s easy, forgiving, and budget-friendly, plus it freezes well, reheats even better, and turns cold nights into cozy memories.

Explore our butternut squash soup.