13 Easy Potato Soup Recipes for Simple Weeknight Dinners

Easy potato soup recipes start with one truth: the potatoes do the thickening. Starchy russets break down into the broth while butter or cream carries their earthy flavor. The versions below take that same foundation in different directions, from smoky and spicy to dairy-free and freezer-ready.

Start with Classic Creamy Potato Soup for the standard bowl, or go Loaded Baked Potato Soup when you want turkey bacon and cheddar on top. Slow Cooker Potato Soup is the hands-off route, Spicy Green Chile Potato Soup brings heat, and Make Ahead Freezer Potato Soup covers meal planning.

Which Potato Soup Should You Make?

Classic Creamy Potato Soup

This is the bowl I make when I want the plain and honest version, the one that tastes mostly like potato, butter, and cream. You get a silky body from the potatoes themselves and just enough dairy to round the edges.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 60 g (4 tbsp)
• All-purpose flour: 30 g (3 tbsp)
• Chicken or vegetable stock: 960 ml (4 cups)
• Whole milk: 240 ml (1 cup)
• Heavy cream: 120 ml (1/2 cup)
• Salt and black pepper: 1 1/2 tsp salt, 1/2 tsp pepper
• Chives, chopped: 2 tbsp

Instructions

Step 1: Melt the 60 g butter in a large pot over medium heat. You’ll see it foam, then settle, and that’s your cue to drop in the onion. Cook 5 minutes, stirring a few times, until the onion is soft and smells sweet.

Step 2: Sprinkle the 30 g flour over the onion. Keep stirring for 2 minutes so the raw flour taste cooks out, and you’ll see the mixture turn pale gold. It should look like wet sand, not dust.

Step 3: Pour in the 960 ml stock slowly while you whisk, scraping up the bottom. Add the 900 g potatoes and 1 1/2 tsp salt. Bring to a boil, then lower the heat so the pot simmers gently for 20 minutes, until the potatoes break apart when you press one with a spoon.

Step 4: Turn off the heat and mash the potatoes right in the pot with a potato masher. You want a rough, lumpy texture, not baby food. Some chunks are good here.

Step 5: Stir in the 240 ml milk and 120 ml cream. Warm the soup through over low heat for 5 minutes, taste, and season with the 1/2 tsp pepper plus more salt if you think it needs it. Ladle into bowls and scatter the chives over each one.

Loaded Baked Potato Soup

This version takes everything you pile onto a baked potato and folds it into the pot. Turkey bacon goes crisp, cheddar melts in, and a little sour cream at the end keeps it tangy.

Ingredients (makes 8 servings)

• Russet potatoes, peeled and chopped: 1.4 kg (3 lb)
• Turkey bacon, chopped: 6 slices
• Yellow onion, diced: 1 large
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 45 g (1/3 cup)
• Chicken stock: 1.2 litres (5 cups)
• Whole milk: 480 ml (2 cups)
• Sharp cheddar, shredded: 180 g (1 1/2 cups)
• Sour cream: 120 g (1/2 cup)
• Green onions, sliced: 4 stalks

Instructions

Step 1: You’ll start by putting the 6 slices turkey bacon in a cold large pot set over medium heat. Cook 6 to 8 minutes, turning once, until the pieces are browned and crisp. Scoop them out with a slotted spoon and leave the fat in the pot.

Step 2: The same pot now softens the onion in that bacon fat. Drop in the diced onion and 45 g butter, then cook 6 minutes until limp. Sprinkle in the 45 g flour and stir 1 minute, just until you no longer see white specks.

Step 3: Slowly whisk in the 1.2 litres chicken stock, scraping up the brown bits from the bottom. Add the 1.4 kg potatoes and bring the pot to a boil. Lower the heat and simmer 20 minutes, until the potatoes are tender enough to mash with your spoon under gentle pressure.

Step 4: Lower the heat before you pour in the 480 ml milk. Add the 180 g cheddar a handful at a time, stirring until each addition melts. Keep the soup below a boil, or your milk can split.

Step 5: Off the heat, stir in the 120 g sour cream until the soup looks velvety. Ladle into bowls and top each with the crisp turkey bacon and sliced green onions.

Slow Cooker Potato Soup

The slow cooker does the waiting so you don’t have to watch a pot. This one is built to be dumped in before work, with a lighter broth and a creamy finish you stir in at the end.

Ingredients (makes 8 servings)

• Russet potatoes, peeled and diced: 1.1 kg (2 1/2 lb)
• Yellow onion, chopped: 1 medium
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Garlic, minced: 3 cloves
• Chicken or vegetable stock: 720 ml (3 cups)
• Dried thyme: 1 tsp
• Salt: 1 1/2 tsp
• Heavy cream: 120 ml (1/2 cup)
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: You’ll toss the 1.1 kg potatoes, onion, carrots, celery, and garlic into a slow cooker. Pour in the 720 ml stock, add the 1 tsp thyme and 1 1/2 tsp salt. Stir everything once so the herbs distribute.

Step 2: Cover and cook on low for 7 hours, until the vegetables are completely tender. You’ll smell the thyme long before the timer goes off. The potatoes should crush easily against the side of the pot.

Step 3: When the vegetables are ready, you can use an immersion blender to puree about half the soup. Leave some chunks in the pot so the texture is not uniform. If you don’t have a stick blender, scoop out half, puree it in a standard blender, then return it.

Step 4: Stir the 120 ml cream into the pot and give it a taste. You’ll probably want a little more salt, so adjust with your hand on the shaker. Ladle into bowls and finish with the parsley.

Cheesy Broccoli Potato Soup

Frozen broccoli keeps this one quick, and the cheddar does double duty as thickener and flavor. You end up with a bright green-flecked soup that still tastes like pure comfort.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 700 g (1 1/2 lb)
• Broccoli florets, frozen: 300 g (4 cups)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 30 g (3 tbsp)
• Chicken or vegetable stock: 720 ml (3 cups)
• Whole milk: 360 ml (1 1/2 cups)
• Sharp cheddar, shredded: 240 g (2 cups)
• Dijon mustard: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the 45 g butter in a large pot over medium heat. Once it foams, drop in the onion and cook 5 minutes, until you see it turn translucent at the edges. Let the onion soften while you gather the rest.

Step 2: Sprinkle the 30 g flour into the pot. You need to stir constantly for 2 minutes so the mixture turns a shade darker and loses its raw smell. A pale sand color is what you’re after.

Step 3: Pour in the 720 ml stock in a slow stream while you whisk. Add the 700 g potatoes and the 300 g broccoli. Bring the pot to a gentle boil, then lower the heat and simmer 18 minutes, until the potatoes are falling apart and the broccoli is soft.

Step 4: Turn off the heat and mash the vegetables with a potato masher, leaving some small pieces of broccoli whole. You can also use a few pulses with an immersion blender if you want a smoother soup.

Step 5: Stir in the 360 ml milk and 240 g cheddar, a handful at a time, over low heat. Don’t let it boil, or your cheese will turn grainy. Season with the 1 tsp mustard, salt, and pepper, then serve hot.

Spicy Green Chile Potato Soup

Canned green chiles and a spoon of chipotle bring the heat without a long ingredient list. You still get a creamy potato base, but it comes with a smoky, peppery kick.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and chopped: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Canned green chiles, diced: 2 cans (128 g / 4.5 oz each)
• Chipotle in adobo, minced: 1 pepper plus 1 tsp sauce
• Butter: 30 g (2 tbsp)
• Chicken or vegetable stock: 900 ml (3 3/4 cups)
• Heavy cream: 120 ml (1/2 cup)
• Smoked paprika: 1 tsp
• Ground cumin: 1 tsp
• Lime, juiced: 1

Instructions

Step 1: Put the 30 g butter in a large pot over medium heat. When it melts, add the onion and cook 6 minutes, until you see the edges turn golden. Add the 2 cans green chiles and the minced chipotle, then stir 1 minute so your whole kitchen smells smoky.

Step 2: Pour in the 900 ml stock, add the 900 g potatoes, 1 tsp paprika, and 1 tsp cumin. Bring to a boil, then reduce the heat so the pot simmers for 20 minutes. You’ll know it’s ready when a potato chunk crushes easily under your spoon.

Step 3: Use a potato masher to break up about half the potatoes, leaving plenty of texture. If you like a completely smooth soup, an immersion blender will take it there in seconds.

Step 4: Stir in the 120 ml heavy cream and the juice from the lime. Let the soup warm through on low for 5 minutes, then taste and add salt if you need it. Serve in deep bowls, and a little extra paprika on top looks good.

Dairy-Free Coconut Potato Soup

Coconut milk gives this one its body, so you don’t need any cream or butter. Ginger and turmeric turn the potato base bright and warm, and the result is lighter than a dairy version but still rich.

Ingredients (makes 4 servings)

• Russet potatoes, peeled and cubed: 800 g (1 3/4 lb)
• Yellow onion, chopped: 1 small
• Garlic, minced: 2 cloves
• Fresh ginger, grated: 1 tbsp
• Ground turmeric: 1 tsp
• Vegetable stock: 720 ml (3 cups)
• Coconut milk, full-fat: 400 ml (1 can)
• Coconut oil or vegetable oil: 15 g (1 tbsp)
• Salt: 1 tsp
• Fresh cilantro and lime, for serving: 3 tbsp cilantro, 1/2 lime

Instructions

Step 1: Warm the 15 g coconut oil in a large pot over medium heat. Drop in the onion and cook 5 minutes, until you see it soften. Add the garlic and ginger, stir for 1 minute, then add the 1 tsp turmeric and stir again so the oil turns yellow.

Step 2: Pour in the 720 ml stock and add the 800 g potatoes. Bring to a boil, then lower to a simmer for 20 minutes, until the potatoes are very tender. You’ll see the broth take on a golden tint from the turmeric.

Step 3: Turn off the heat and use your immersion blender to puree the soup until smooth. If you want it thinner, splash in a little more stock. The texture should run off your spoon like a thick cream.

Step 4: Stir in the 400 ml coconut milk and 1 tsp salt. Warm over low heat for 5 minutes, but don’t let it boil, or the coconut milk can separate. Ladle into bowls and top with the cilantro and a squeeze of lime.

Leek and Potato Soup

Leeks bring a mild, oniony sweetness that makes this feel more elegant than the standard bowl. You’ll leave it slightly chunky, with no cream, just a swirl of olive oil at the end.

Ingredients (makes 4 servings)

• Leeks, white and light green parts only, sliced: 3 large
• Russet potatoes, peeled and diced: 700 g (1 1/2 lb)
• Unsalted butter: 45 g (3 tbsp)
• Vegetable or chicken stock: 720 ml (3 cups)
• Fresh thyme: 3 sprigs
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Olive oil, for serving: 15 ml (1 tbsp)
• Fresh chives, snipped: 2 tbsp

Instructions

Step 1: Soak the sliced leeks in cold water for 5 minutes, swishing them with your hands so the grit falls to the bottom. Lift them out and drain, leaving the sand behind. This is the one step that keeps your soup from turning gritty.

Step 2: Melt the 45 g butter in a large pot over medium heat. Add the leeks and thyme, then cook 8 minutes, stirring now and then, until the leeks are completely soft. You’ll notice they shrink down to about half their volume.

Step 3: Pour in the 720 ml stock, add the 700 g potatoes, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then simmer 18 minutes. The potatoes should crush easily when you press them with a spoon.

Step 4: Fish out the thyme stems and use your potato masher to roughly mash the soup. Leave some potato cubes whole so each spoonful has texture. Taste and add a little more salt if the leeks need it.

Step 5: Ladle into bowls and finish with a thin swirl of the olive oil and a shower of chives. Serve hot, with good bread on the side.

Roasted Garlic Potato Soup

Roasting the garlic first turns it sweet and mellow, so you can use a whole head without the sharp bite. The soup itself stays simple, but it tastes like you worked much harder.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 1 kg (2 1/4 lb)
• Garlic, whole head: 1, plus 2 cloves
• Olive oil: 30 ml (2 tbsp)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 30 g (2 tbsp)
• Chicken or vegetable stock: 960 ml (4 cups)
• Heavy cream: 120 ml (1/2 cup)
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Heat your oven to 200C (400F). Slice the top off the whole garlic head, set it on a small sheet of foil, and drizzle with 15 ml olive oil. Wrap it up and roast 35 minutes, until the cloves are soft and the smell turns sweet.

Step 2: Meanwhile, melt the 30 g butter and remaining 15 ml olive oil in a large pot over medium heat. Add the onion and the 2 raw garlic cloves, crushed. Cook 6 minutes, until the onion softens and you can smell the garlic.

Step 3: Pour in the 960 ml stock and add the 1 kg potatoes. Bring to a boil, then lower to a simmer for 20 minutes. You’ll know the potatoes are ready when they start to split around the edges.

Step 4: Squeeze the roasted garlic cloves out of their skins into the pot. Use your immersion blender to puree the soup until smooth, or mash it with a potato masher for a chunkier body. Season with the 1 1/2 tsp salt and 1/2 tsp pepper.

Step 5: Stir in the 120 ml cream and warm over low heat for 5 minutes. Ladle into bowls, finish with the parsley, and serve with a few drops of olive oil on top if you like.

Creamy Corn and Potato Chowder

Frozen corn adds sweetness and a little pop against the soft potatoes. This is the bowl to make when you want more texture and a bit of freshness under the cream.

Ingredients (makes 8 servings)

• Russet potatoes, peeled and diced: 1.2 kg (2 1/2 lb)
• Frozen corn kernels: 300 g (2 cups)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 30 g (3 tbsp)
• Chicken or vegetable stock: 960 ml (4 cups)
• Whole milk: 480 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Salt and black pepper: to taste
• Fresh dill, chopped: 3 tbsp

Instructions

Step 1: Melt the 45 g butter in a large pot over medium heat. Add the onion and cook 5 minutes, until it turns translucent. You’ll want the onion soft before the flour goes in, so it melts into the soup later.

Step 2: Sprinkle in the 30 g flour and stir 2 minutes. The mixture will look like pale paste and you should not smell raw flour anymore. That is your signal to move on.

Step 3: Pour in the 960 ml stock slowly while you whisk. Add the 1.2 kg potatoes and bring to a boil. Lower the heat and simmer 15 minutes, then add the 300 g frozen corn and continue cooking 5 more minutes, until the potatoes are tender.

Step 4: Use a slotted spoon to lift out about a third of the potatoes and corn, and set them aside. Mash the rest with a potato masher right in the pot, leaving the broth a little lumpy.

Step 5: Stir in the 480 ml milk and 120 ml cream over low heat. Add the reserved potatoes and corn back to the pot, then warm through for 5 minutes. Season with salt and pepper, ladle into bowls, and finish with the dill.

German Style Potato Soup

This version leans on caraway and a splash of vinegar for a savory, tangy bowl that feels lighter than a cream-based soup. You still get the soft potatoes, but the broth stays clear and sharp.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Carrots, diced: 2 medium
• Celery ribs, diced: 2
• Unsalted butter: 30 g (2 tbsp)
• Vegetable or chicken stock: 960 ml (4 cups)
• Caraway seeds: 1 tsp
• White vinegar: 2 tbsp
• Salt and black pepper: 1 1/2 tsp salt, 1/2 tsp pepper
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Melt the 30 g butter in a large pot over medium heat. Add the onion, carrots, and celery, then cook 7 minutes, until the vegetables soften and the onion turns golden at the edges. You want a little color here for depth.

Step 2: Sprinkle in the 1 tsp caraway seeds and stir 30 seconds, until they smell toasty. Pour in the 960 ml stock and add the 900 g potatoes. Bring to a boil, then reduce the heat and simmer 20 minutes. You’ll see the potatoes start to crumble at the corners.

Step 3: Use your potato masher to break up about half the potatoes. Leave plenty of chunks so the soup feels hearty, not pureed. If it looks too thick, splash in a little more stock or water.

Step 4: Stir in the 2 tbsp white vinegar, 1 1/2 tsp salt, and 1/2 tsp pepper. Let the soup sit off the heat for 2 minutes, then taste. The vinegar should sharpen the broth without making it sour, so add a few drops more if you like a brighter bowl.

Step 5: Ladle into deep bowls and finish with the chopped parsley. Serve with crusty bread and maybe a spoon of grainy mustard on the side.

Instant Pot Potato Soup

If you want the same creamy result in half the time, the pressure cooker is your friend. This one builds a quick roux on sauté mode, then cooks the potatoes under pressure before you blend.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 30 g (3 tbsp)
• Chicken or vegetable stock: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Heavy cream: 80 ml (1/3 cup)
• Salt: 1 1/2 tsp
• Black pepper: 1/2 tsp
• Fresh chives, chopped: 2 tbsp

Instructions

Step 1: Turn the Instant Pot to Saute Normal and drop in the 45 g butter. When it melts, add the onion and cook 5 minutes, stirring a few times, until you see it soften and go clear.

Step 2: Sprinkle the 30 g flour over the onion. Stir constantly for 1 minute so the raw flour taste cooks off, then hit Cancel. You should see a thick paste clinging to the onions.

Step 3: Pour in the 720 ml stock and scrape the bottom of the pot with a wooden spoon. Add the 900 g potatoes and 1 1/2 tsp salt. Lock the lid, set the valve to Sealing, and cook on Manual High for 8 minutes. Let the pressure release naturally for 10 minutes, then quick release the rest.

Step 4: Use your immersion blender to puree the soup until it is as smooth as you like. Leave a few chunks if you want a country-style bowl. Turn the pot back to Saute Low.

Step 5: Stir in the 240 ml milk and 80 ml cream, and warm through for 5 minutes without letting the soup boil. Season with the 1/2 tsp pepper, taste, and add salt if needed. Ladle into bowls and top with the chives.

Make Ahead Freezer Potato Soup

This is the batch you make on a Sunday and tuck into the freezer for later. The soup goes in before the dairy, so it thaws clean and you add the cream when you reheat it.

Ingredients (makes 2 freezer bags, 4 servings each)

• Russet potatoes, peeled and diced: 1.8 kg (4 lb)
• Yellow onion, chopped: 2 medium
• Garlic, minced: 4 cloves
• Unsalted butter: 60 g (4 tbsp)
• Chicken or vegetable stock: 1.5 litres (6 cups)
• Dried thyme: 1 tsp
• Salt: 2 tsp
• Black pepper: 1 tsp
• Heavy cream, for reheating: 240 ml (1 cup)
• Fresh chives, for serving: 4 tbsp

Instructions

Step 1: Melt the 60 g butter in a large pot over medium heat. Add the onions and cook 6 minutes, until soft and sweet. Drop in the garlic and cook 1 more minute, so you can smell it but it doesn’t brown.

Step 2: Pour in the 1.5 litres stock, then add the 1.8 kg potatoes, 1 tsp thyme, 2 tsp salt, and 1 tsp pepper. Bring to a boil, then lower the heat and simmer 22 minutes. You’ll see the potatoes break down and thicken the broth.

Step 3: Turn off the heat and use a potato masher to roughly crush the potatoes. You want some small lumps and some bigger chunks, so the soup holds its shape after freezing.

Step 4: Let the soup cool at room temperature for 30 minutes, then divide it between 2 freezer-safe bags. Press out the air, seal, and lay them flat in your freezer. Each bag is 4 servings, so label it with the date and the amount.

Step 5: When you’re ready to serve, thaw a bag overnight in the fridge or run it under cold water. Pour the soup into a pot, bring it to a gentle simmer, and stir in 120 ml cream per bag. Warm through, taste for salt, and serve with chives.

Low Carb Cauliflower Potato Soup

Cauliflower replaces some of the potatoes so the soup has fewer carbs but keeps the same velvety texture. You still get a full, cozy bowl, just with a lighter body.

Ingredients (makes 4 servings)

• Russet potatoes, peeled and chopped: 400 g (14 oz)
• Cauliflower florets: 600 g (6 cups)
• Yellow onion, chopped: 1 medium
• Unsalted butter: 30 g (2 tbsp)
• Garlic, minced: 2 cloves
• Chicken or vegetable stock: 720 ml (3 cups)
• Heavy cream: 80 ml (1/3 cup)
• White cheddar, shredded: 120 g (1 cup)
• Salt and black pepper: 1 tsp salt, 1/2 tsp pepper
• Fresh chives, chopped: 2 tbsp

Instructions

Step 1: Melt the 30 g butter in a large pot over medium heat. Add the onion and cook 5 minutes, until it softens. Add the 2 cloves garlic and stir 1 minute, just until you smell it.

Step 2: Pour in the 720 ml stock, then add the 400 g potatoes and 600 g cauliflower. Bring to a boil, then lower the heat and simmer 20 minutes. You’ll know both vegetables are ready when they mash under light pressure from your spoon.

Step 3: Use your immersion blender to puree the soup completely smooth. Cauliflower blends up silkier than potatoes, so take your time and blend in batches if the pot is small. The soup will look thick and pale.

Step 4: Return the pot to low heat and stir in the 80 ml cream and 120 g white cheddar. Stir until the cheese melts, but keep the heat gentle so your cheese doesn’t seize. Season with the 1 tsp salt and 1/2 tsp pepper.

Step 5: Ladle into bowls and finish with the chives. If you have a little extra cheddar, a small pile on top melts into the hot soup nicely.

The one technique that matters across all potato soup recipes is choosing starchy russets and not rinsing them after mashing. Their starch is what thickens the pot, so a quick rinse or a waxy potato leaves you with a thin, grainy soup. Taste before adding more liquid, because potatoes release their starch differently every time.

Pick the version that matches your night, set a pot on, and let the kitchen smell do the rest.