Easy Potato Soup Recipes

Easy homemade potato soup recipes with creamy broth vegetables and toppings

These easy potato soup recipes include creamy blended soup, chunky stovetop soup, slow-cooker potato chowder, chicken and corn chowder, and chilled potato-and-leek soup. Each recipe uses potatoes in a different way, so you can choose a soup that fits your ingredients, cooking method, and family meal plan.

Potato soup is also a good recipe for practicing everyday kitchen skills. Kids can help wash potatoes, measure broth and milk, add seasonings, stir ingredients, and choose toppings. Older children can help peel and dice potatoes, sauté vegetables, blend soup safely, and use a slow cooker with adult supervision.

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Choose a Potato Soup Recipe

Potato soup recipes on this page:

Potato Soup Skills You'll Practice

Making potato soup gives young cooks a chance to practice several useful kitchen techniques in one recipe.

  • Choosing potatoes that become creamy or hold their shape during cooking.
  • Cutting evenly sized pieces so the potatoes and vegetables finish cooking at the same time.
  • Sautéing onions and vegetables to build flavor before adding liquid.
  • Simmering gently until potatoes are tender without letting the soup boil over.
  • Thickening soup with blended vegetables, flour, cream cheese, or naturally starchy potatoes.
  • Blending safely with an immersion blender or countertop blender.
  • Seasoning and tasting before adding toppings or serving.
  • Using leftovers such as cooked chicken, ham, corn, or extra vegetables.

Learn more about broth, cream soups, thickening, and flavor-building in the complete How to Make Soup lesson.

Cream of Potato and Cauliflower Soup

This creamy potato soup includes carrots, celery, onion, and cauliflower. Blending only part of the soup gives it a creamy texture while leaving some vegetable pieces in each bowl.

Prep time: 15 minutes | Cook time: 20 minutes | Yield: About 4 servings

Creamy potato and cauliflower soup with vegetables

Ingredients

  • 2 cups potatoes, peeled and cubed
  • 1 small onion, chopped, optional
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 cup cauliflower florets
  • Water, enough to cover the vegetables, or low-sodium broth with the bouillon omitted
  • 2 teaspoons chicken bouillon granules or 2 bouillon cubes
  • 1/4 cup milk, plus more if needed
  • Salt and black pepper, to taste

Directions

  1. Add the potatoes, onion, carrot, celery, cauliflower, and bouillon to a large soup pot.
  2. Pour in enough water to just cover the vegetables. If using broth instead of water, reduce or omit the bouillon.
  3. Bring the liquid to a boil, then reduce the heat to medium-low.
  4. Cover and simmer for 15–20 minutes, or until all the vegetables are tender.
  5. Carefully transfer approximately half of the soup to a blender and add the milk.
  6. Blend until smooth, following the manufacturer's directions for blending hot foods.
  7. Return the blended soup to the pot and stir it into the remaining vegetables.
  8. Warm over low heat. Add more milk if you prefer a thinner soup.
  9. Taste and season with salt and pepper before serving.

Blender safety: Hot soup can expand while blending. Work in small batches, leave room in the blender container, and have an adult handle the hot liquid.

Slow Cooker Potato Chowder

This rich potato chowder cooks slowly until the potatoes and onions are tender. Cream cheese is stirred in at the end for a smooth, creamy finish.

Prep time: 15 minutes | Cook time: 6–8 hours | Yield: About 8 servings

Slow cooker potato chowder topped with cheese bacon and green onions

Ingredients

  • 8 cups peeled and diced potatoes
  • 1/3 cup grated or finely chopped onion
  • 3 cans (14 1/2 ounces each) chicken broth
  • 1 can (10 1/2 ounces) condensed cream of chicken soup
  • 8 ounces cream cheese, softened and cubed
  • Black pepper, to taste
  • Shredded cheese, cooked bacon, or green onions for serving, optional

Directions

  1. Add the potatoes and onion to the slow cooker.
  2. Pour in the chicken broth and add the cream of chicken soup.
  3. Stir until the cream soup is distributed through the broth.
  4. Season with black pepper.
  5. Cover and cook on Low for 6-8 hours, or until the potatoes are tender.
  6. During the final 20–30 minutes, add the softened cream cheese a few pieces at a time, stirring well after each addition.
  7. Cover and continue cooking until the cream cheese has melted. Whisk or mash some of the potatoes if a smoother chowder is desired.
  8. Serve with shredded cheese, bacon, or green onions, if desired.

Slow-cooker tip: Cut the potatoes into similar-sized pieces and keep the lid closed while they cook. Every time the lid is lifted, heat escapes.

Chicken Potato Corn Chowder

Chicken, corn, potatoes, and milk turn this chowder into a filling family meal. It is also a useful way to use leftover cooked chicken.

Prep time: 15 minutes | Cook time: 20 minutes | Yield: About 4–6 servings

Chicken potato corn chowder with creamy broth

Ingredients

  • 1 tablespoon oil
  • 1 small onion, grated or finely chopped
  • 2 potatoes, peeled and cut into small cubes
  • 2 tablespoons flour
  • 1 chicken bouillon cube
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1 can (15 ounces) corn, drained
  • 1-2 cups cooked chicken, shredded or cubed
  • Black pepper, to taste

Directions

  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion and potatoes. Sauté for 5–7 minutes, stirring frequently.
  3. In a measuring cup or bowl, whisk the flour into the milk until smooth.
  4. Slowly pour the milk mixture into the pot while stirring.
  5. Add the water and crumbled bouillon cube. Stir until the bouillon dissolves.
  6. Add the corn and cooked chicken.
  7. Bring the soup to a gentle simmer.
  8. Cook for 12-15 minutes, stirring frequently, until the potatoes are tender and the chowder has thickened.
  9. Season with black pepper before serving.

Leftover chicken safety: Keep cooked chicken refrigerated and add it near the end of cooking. Reheat the chowder until it is steaming hot throughout.

Chicken Chowder Variations

  • Replace the chicken with diced cooked ham.
  • Add peas, carrots, celery, or chopped spinach.
  • Stir in shredded cheddar cheese after the soup thickens.
  • Use homemade chicken stock instead of water and bouillon.
  • Add cooked chicken meatballs for a different texture.

Build More Soup-Making Skills

Use guided cooking activities and printable recipe cards to help kids practice measuring, chopping, following directions, and preparing complete recipes.

Simple Stovetop Potato Soup

This basic potato soup uses a short ingredient list and remains chunky rather than blended. It is a good beginner recipe and can be customized with cheese, bacon, vegetables, or herbs.

Prep time: 10 minutes | Cook time: 25 minutes | Yield: About 4 servings

Simple creamy potato soup with chunky potatoes

Ingredients

  • 2 medium potatoes, peeled and diced
  • 1 small onion, grated or finely chopped, optional
  • 1/2 cup chopped celery
  • 1 bay leaf
  • 1/4 cup butter
  • Water or broth, enough to cover the potatoes
  • 1/2 cup milk, or as needed
  • Salt and black pepper, to taste
  • Shredded cheese, cooked bacon, or green onions for serving, optional

Directions

  1. Melt the butter in a large soup pot over medium heat.
  2. Add the potatoes, onion, and celery.
  3. Sauté for 5-7 minutes, stirring frequently, until the onion softens and the potatoes begin to brown lightly.
  4. Season with salt and pepper.
  5. Add enough water or broth to cover the potatoes and add the bay leaf.
  6. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
  7. Remove and discard the bay leaf.
  8. Stir in the milk and warm the soup over low heat without boiling.
  9. Serve with cheese, bacon, or green onions, if desired.

Thicker soup: Mash some of the cooked potatoes against the side of the pot before adding the milk.

Loaded Potato Soup Video

Loaded potato soup turns a basic creamy soup into a full meal with toppings such as shredded cheese, cooked bacon, green onions, sour cream, or crackers.

Loaded Potato Soup Topping Ideas

Shredded Cheddar Cooked Bacon Green Onions Sour Cream Steamed Broccoli Diced Ham Croutons Oyster Crackers

Vichyssoise: Chilled Potato and Leek Soup

Vichyssoise is a smooth potato-and-leek soup served cold. Unlike the other recipes on this page, it uses leeks, sour cream, heavy cream, and Yukon Gold potatoes for a rich, silky texture.

Prep time: 20 minutes | Cook time: 35 minutes | Chill time: At least 3 hours | Yield: 4 servings

Chilled vichyssoise potato and leek soup topped with chives

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 1–2 large garlic cloves, finely minced
  • 3 large leeks, white and light green parts only, cleaned and sliced
  • 4 cups peeled and diced Yukon Gold potatoes, approximately 4–5 medium potatoes
  • 2 cups chicken broth
  • 2/3 cup sour cream
  • 1/3 cup heavy cream
  • 3 tablespoons finely chopped fresh chives
  • Sea salt and black pepper, to taste

Directions

  1. Add the butter, olive oil, garlic, and leeks to a large, deep skillet or soup pot over medium heat.
  2. Cook for 4–5 minutes, stirring occasionally, until the leeks are tender. Do not let them brown.
  3. Add the potatoes and chicken broth.
  4. Increase the heat and bring the soup to a boil.
  5. Reduce the heat, cover loosely, and simmer for 25–30 minutes, or until the potatoes are fork-tender.
  6. In a separate bowl, stir together the sour cream and heavy cream. Season lightly with salt and pepper.
  7. Remove the soup from the heat and allow it to cool for several minutes.
  8. Working in small batches, carefully blend the soup until completely smooth.
  9. Temper the cream mixture by stirring 2–3 tablespoons of warm soup into it.
  10. Stir the tempered cream mixture into the blended soup.
  11. Taste and adjust the seasoning.
  12. Cool completely, cover, and refrigerate for at least 3 hours or overnight.
  13. Serve chilled and garnish with fresh chives.

Cleaning leeks: Dirt can hide between their layers. Slice the leeks, place them in a bowl of cold water, swish them well, and lift them out so the grit remains at the bottom.

Ways to Change a Potato Soup Recipe

  • Make it chunky: Leave the cooked potato pieces intact or mash only a small portion.
  • Make it smooth: Blend all or part of the soup with an immersion blender.
  • Add protein: Stir in chicken, ham, bacon, white beans, or turkey.
  • Add vegetables: Try cauliflower, broccoli, corn, carrots, peas, celery, spinach, or leeks.
  • Make it cheesy: Stir in shredded cheddar after the soup has finished simmering.
  • Change the herbs: Try parsley, chives, thyme, dill, rosemary, or Italian seasoning.
  • Make it vegetarian: Use vegetable broth or vegetable bouillon and replace condensed cream of chicken soup with a homemade cream soup base.

Storing and Freezing Potato Soup

Cool potato soup promptly and refrigerate it in a covered container within two hours. Use refrigerated soup within three to four days and reheat it gently, stirring often.

Potato soups containing milk, cream cheese, sour cream, or heavy cream may separate or become grainy after freezing. For better results, freeze the soup before adding dairy and stir in the milk or cream after reheating.

Continue Learning About Soup - Learn how to prepare homemade stock, thicken cream soups, build flavor, and explore more soup collections in the complete How to Make Soup lesson.

Potato Soup FAQ

What potatoes are best for potato soup?

Russet potatoes break down easily and help thicken soup. Yukon Gold potatoes have a creamy texture and hold their shape better. Red potatoes are useful when you want firm potato pieces in the finished soup.

Do I need to peel potatoes for soup?

No. Thin-skinned potatoes such as Yukon Gold or red potatoes can be scrubbed well and used with their skins. Russet potato skins are thicker, so many cooks prefer to peel them for creamy soup.

How can I thicken potato soup?

Mash some of the cooked potatoes, blend part of the soup, add a flour-and-milk mixture, or stir in cream cheese. Potatoes naturally release starch as they cook, which also helps thicken the broth.

Why is my potato soup too thin?

The soup may contain too much liquid or the potatoes may not have cooked long enough to release their starch. Simmer it uncovered, mash some potatoes, or add a small flour-and-milk slurry.

Can I make potato soup without milk?

Yes. Use broth for a lighter soup, blend some of the potatoes for creaminess, or substitute an unsweetened non-dairy milk that is suitable for cooking.

Can I use leftover mashed potatoes in soup?

Yes. Whisk leftover mashed potatoes into warm broth to thicken the soup, then add vegetables, cooked meat, milk, cheese, or seasonings as desired.

Can potato soup be made in a slow cooker?

Yes. Add potatoes, onions, broth, and seasonings to the slow cooker and cook until tender. Add milk, cream cheese, shredded cheese, or other dairy ingredients near the end for the best texture.

Can potato soup be frozen?

Potato soup can be frozen, but potatoes and dairy may change texture after thawing. For better results, freeze the soup before adding milk or cream and add the dairy while reheating.

More Dinner Recipes

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