There’s nothing quite like a warm, comforting bowl of homemade potato soup! This easy, creamy potato soup is made with tender gold potatoes, crispy bacon, onions, garlic, and a handful of simple kitchen staples. It’s rich, hearty, full of flavor, and surprisingly easy to make without heavy cream.

If you’re looking for an easy potato soup recipe that’s comforting, family-friendly, and perfect for a chilly evening, this one’s for you!

Why You’ll Love This Easy Potato Soup Recipe

Made with simple ingredients: You don’t need heavy cream, fancy cheeses, or a long shopping list. This recipe uses affordable ingredients you may already have in your kitchen.

Rich and creamy without heavy cream: Milk, condensed cream of celery soup, and naturally starchy potatoes create a deliciously creamy base.

Loaded with savory flavor: Crispy bacon, sautéed onions, fresh garlic, and simple seasonings give this soup a homemade flavor that’s anything but boring.

Easy to customize: Mash the potatoes for a thicker consistency, leave them chunky, or add your favorite toppings.

Perfect for the whole family: This hearty, comforting soup is wonderful for weeknight dinners, chilly afternoons, or whenever you’re craving a warm bowl of homemade goodness.

Watch How to Make This Recipe

Watch how I make this recipe step-by-step in the video above

Ingredients You’ll Need

You only need a handful of simple ingredients to make this delicious homemade potato soup.

For the Potato Soup

2 pounds Yukon Gold potatoes: These potatoes have a naturally buttery flavor and creamy texture, making them perfect for potato soup.
½ large white onion: Adds a mild, slightly sweet onion flavor to the soup.
3 garlic cloves, minced: Fresh garlic adds wonderful savory flavor.
5 green onions, chopped: Add freshness and a mild onion flavor. Reserve some of the green tops for garnishing, if desired.
5 strips bacon, chopped: The bacon adds smoky flavor, and the rendered grease is used to sauté the onions and garlic.
3 cups water: Used to prepare a flavorful chicken bouillon broth.
½ tablespoon chicken bouillon powder: Adds rich, savory flavor to the broth.
½ tablespoon garlic powder: Enhances the garlic flavor.
½ tablespoon onion powder: Adds another layer of savory onion flavor.
2 cups milk: Creates a smooth, creamy soup base without the need for heavy cream.
1 (10-ounce) can Campbell’s condensed cream of celery soup: Adds creaminess, savory flavor, and body to the soup.
1 teaspoon ground white pepper: Provides a gentle peppery warmth without the dark specks of black pepper.
½ teaspoon dried thyme: Adds a subtle earthy, herby flavor.
Salt, to taste: Adjust as needed after tasting the soup.
Optional cornstarch slurry: 3 tablespoon cornstarch mixed with 6 tablespoons cold water, for additional thickening.

Chicken Broth Substitution: If you prefer, you can substitute 3 cups of low-sodium chicken broth for the water and chicken bouillon powder. Keep the garlic powder and onion powder for seasoning.

Optional Toppings

Shredded cheddar cheese
Sour cream
Reserved crispy bacon
Chopped green onions

These toppings take an already delicious bowl of potato soup and turn it into a loaded potato soup that’s extra comforting and satisfying!

How to Make Creamy Potato Soup

This homemade potato soup comes together in one large pot with just a few easy steps.

Step 1: Prepare the Ingredients

Begin by preparing all your ingredients before you start cooking.

Cut the bacon strips crosswise into approximately ½-inch pieces. This size allows the bacon to cook evenly and makes it easy to sprinkle over the finished soup.

Finely dice the white onion, mince the garlic cloves, and chop the green onions into small pieces. Set everything aside.

Peel the Yukon Gold potatoes and cut them into approximately 1 inch chunks. Try to keep the pieces similar in size so they cook evenly.

In a separate bowl or measuring cup, combine 3 cups of water with the chicken bouillon powder, garlic powder, and onion powder. Stir well to prepare the seasoned broth.

making broth using water and chicken bouillon powder

Step 2: Cook the Bacon

Place a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the chopped bacon and cook slowly, stirring occasionally, until the bacon is browned and crispy.

Avoid cooking the bacon over excessively high heat. Allowing it to cook gradually gives the fat time to render, creating a flavorful base for the soup.

Once the bacon is cooked, remove it from the pot with a slotted spoon and transfer it to a paper towel-lined plate.

Leave approximately 2-3 tablespoons of the rendered bacon grease in the pot for sautéing the vegetables. Carefully remove any excess grease if necessary.

Set the cooked bacon aside for garnishing.

Step 3: Sauté the Onions and Garlic

Add the diced white onion and the chopped green onions to the bacon grease.

Cook over medium heat for approximately 3–5 minutes, stirring occasionally, until the onions become soft and translucent.

Next, add the minced garlic and cook for approximately 30–60 seconds, stirring frequently, until fragrant.

Be careful not to burn the garlic, as it can develop a bitter flavor.

Step 4: Add the Seasonings

Sprinkle in the ground white pepper and dried thyme.

Stir the seasonings into the onion and garlic mixture and cook for approximately 30–60 seconds to release their flavors.

The garlic powder and onion powder are already included in the prepared broth.

Step 5: Add the Soup Base

Slowly pour the prepared chicken bouillon broth into the pot, stirring to loosen any flavorful browned bits from the bottom.

Add the condensed cream of celery soup and stir until well combined.

Next, pour in the milk and continue stirring until the soup base is smooth and evenly mixed.

Step 6: Add the Potatoes and Simmer

Add the diced potatoes to the pot and stir to combine.

Bring the soup to a gentle simmer, then reduce the heat to medium-low or as needed to maintain a gentle simmer.

Cover the pot with a lid, leaving it slightly cracked to allow steam to escape and help prevent the soup from boiling over.

Simmer for approximately 20-30 minutes, stirring occasionally, until the potatoes are fork-tender.

The exact cooking time will depend on the size of your potato cubes.

Avoid a rapid boil, especially after adding the milk, because high heat can cause dairy-based soups to scorch or separate.

Step 7: Mash Some of the Potatoes

Once the potatoes are tender, use a potato masher to gently mash some of them directly in the pot.

I recommend mashing approximately 40% of the potatoes while leaving the remaining pieces intact.

This creates a wonderful combination of creamy soup and tender potato chunks.

For an extra chunky potato soup, mash fewer potatoes. For a smoother, thicker soup, mash a little more.

The potatoes naturally release starch as they’re mashed, helping thicken the soup without adding additional cream.

Thickening the soup with cornstarch slurry

Step 8: Thicken the Soup, If Needed

If you’d like your potato soup a little thicker, prepare a cornstarch slurry by mixing 3 tablespoon of cornstarch with 6 tablespoons of cold water until completely smooth.

Slowly pour the slurry into the gently simmering soup while stirring continuously.

Allow the soup to simmer for another 1–2 minutes, stirring frequently, until it thickens.

If the soup is already thick enough after mashing the potatoes, you can skip this step entirely.

Step 9: Taste and Adjust

Taste the soup and add salt if needed.

Because the bacon, chicken bouillon, and condensed soup already contain sodium, it’s best to wait until the end before adding additional salt.

If the soup becomes thicker than you’d like, stir in a small splash of milk or broth until it reaches your preferred consistency.

Once the soup is creamy, the potatoes are tender, and the seasoning is just right, turn off the heat.

Step 10: Serve and Enjoy!

Ladle the hot potato soup into serving bowls.

Top each bowl with shredded cheddar cheese, a dollop of sour cream, crispy bacon pieces, and freshly chopped green onions.

Serve warm and enjoy a delicious bowl of homemade comfort food!

Tips for Making the Best Potato Soup

Use Yukon Gold potatoes. Their buttery flavor and naturally creamy texture make them an excellent choice for this recipe. They also hold their shape nicely when simmered.

Cut the potatoes evenly. Uniform potato cubes help everything cook at approximately the same rate.

Don’t rush the bacon. Cooking the bacon slowly allows the fat to render, giving you a delicious base for sautéing the onions and garlic.

Don’t skip the onions and garlic. Sautéing them in bacon grease adds depth of flavor that you won’t get by simply boiling everything together.

Keep the soup at a gentle simmer. Milk-based soups do best over moderate to low heat. Avoid boiling vigorously.

Mash the potatoes before adding cornstarch. You may find that the natural starch from the potatoes thickens the soup enough on its own.

Season with salt at the end. Bouillon, bacon, and canned condensed soup can already contribute quite a bit of salt.

Add toppings just before serving. This helps the bacon stay crispy, the green onions stay fresh, and the cheese melt beautifully into the hot soup.

Easy Substitutions and Variations

Can I Use Chicken Broth Instead of Bouillon?

Absolutely! Substitute 3 cups of low-sodium chicken broth for the water and chicken bouillon powder.

You can still add the garlic powder and onion powder to maintain the same savory flavor.

Using low-sodium broth also gives you more control over the overall saltiness of the soup.

Can I Use Russet Potatoes?

Yes! Russet potatoes are another great option for homemade potato soup.

They contain more starch and break down more easily than Yukon Gold potatoes, which can create an even thicker soup.

However, if you prefer tender potato chunks that hold their shape, Yukon Gold potatoes are my favorite choice.

Can I Make Potato Soup Without Heavy Cream?

Yes, and that’s one of the best things about this recipe!

The combination of milk, condensed cream of celery soup, and mashed potatoes creates a rich, creamy texture without using heavy cream.

How to Store and Reheat Potato Soup

Refrigerating Leftovers

Allow the soup to cool slightly, then transfer it to shallow, airtight containers and refrigerate promptly, within 2 hours of cooking.

Store leftover potato soup in the refrigerator for up to 3–4 days.

Keep the toppings separate whenever possible so the bacon stays crispy and the green onions remain fresh.

Reheating Potato Soup

For the best results, reheat leftover soup in a saucepan over medium-low heat, stirring frequently until heated thoroughly to 165°F.

The soup may thicken as it sits in the refrigerator because the potatoes continue to absorb liquid.

If needed, add a splash of milk or chicken broth while reheating to restore the creamy consistency.

You can also reheat individual portions in the microwave, stirring between short heating intervals until thoroughly heated.

Can You Freeze Potato Soup?

You can freeze potato soup, but I generally recommend enjoying this particular recipe fresh or refrigerated.

Because it contains milk and condensed cream soup, the texture may become grainy or separate after freezing and thawing. Potatoes can also become softer or slightly mealy.

If you decide to freeze it, cool it promptly, transfer it to freezer-safe containers, and leave room for expansion. For best quality, use within 2–3 months.

Thaw overnight in the refrigerator and reheat gently, stirring well. Add a little fresh milk or broth if necessary.

Frequently Asked Questions

What Makes Potato Soup Creamy?

The creaminess in this recipe comes from a combination of milk, condensed cream of celery soup, and the natural starch released from the potatoes.

Mashing a portion of the cooked potatoes creates a thicker, creamier consistency without needing heavy cream.

Do I Have to Peel the Potatoes?

No. Yukon Gold potatoes have relatively thin skins, so you can leave them on if you prefer a more rustic soup.

I like peeling them for a smoother, creamier texture.

How Do You Thicken Potato Soup Without Flour?

One of the easiest ways is to mash some of the cooked potatoes directly into the soup.

If additional thickening is needed, a small cornstarch slurry works beautifully without using flour.