One chilly autumn evening, I remember coming home exhausted, craving something warm and soul-soothing. With only basic pantry staples and no desire for anything complicated, I stumbled upon an idea: creamy potato soup. It turned out to be the easiest, most comforting meal I’d made in months. That moment transformed how I thought about homemade soup—and this recipe has since become my go-to.

This creamy potato soup is inspired by restaurant classics like the beloved Outback Steakhouse Potato Soup, but with a simplified twist tailored for beginners. It’s perfect for those just starting out in the kitchen because it uses everyday ingredients, has straightforward steps, and delivers rich, delicious results in under an hour. Not only is it easy, but it’s also a great option for those seeking quick and healthy meals that still feel indulgent.

Why This Recipe is Special

This isn’t just any easy sheet pan dinner alternative or weekday soup. It’s a creamy, hearty dish that brings warmth and satisfaction with every spoonful. What makes it truly shine is the balance of creamy texture, salty crunch, and just enough tanginess to keep you coming back for more.

You’ll love how the velvety potatoes meld into a smooth, rich base, thanks to the simple magic of a butter-and-flour roux. The smoky bacon adds depth, the cheese introduces tang and body, and green onions lift everything with their bright bite. It’s a flavorful yet flexible meal, ideal for customizing with what you have in your fridge.

Ingredients and Preparation

Potatoes – The starchy heart of the dish. Russet potatoes are best for their fluffiness when cooked, which creates a naturally creamy consistency.
Onion – Adds sweetness and depth as it cooks down. A yellow or white onion works best.
Chicken Broth – Brings salt, umami, and a savory base. Use low-sodium if you’re watching salt intake.
Milk – Contributes to the creamy texture. Whole milk is ideal, but 2% works too.
Butter – Used to create the roux, which thickens the soup and adds richness.
Flour – Combined with butter to form a roux, creating a smooth, thick base.
Cheddar Cheese – Adds sharp flavor and extra creaminess. A must-have for the cheesy finish.
Bacon – Cooked crisp and crumbled on top, it provides smoky crunch and a salty pop.
Green Onions – Used as a garnish for freshness and color contrast.
Salt and Pepper – Essential for seasoning and flavor balancing.

Ingredient Swaps for Flexibility

• Vegetarian option: Swap chicken broth for vegetable broth and skip the bacon.
• Dairy-free: Use plant-based milk (unsweetened oat milk works well) and vegan butter.
• Add-ins: Toss in corn, leeks, or roasted garlic for flavor depth.
• Different cheese: Try Monterey Jack or a smoky gouda for a fun twist.

Step-by-Step Instructions

Step 1
In a large pot, add diced russet potatoes and finely chopped onion. Pour in enough chicken broth to cover and bring it to a simmer. Cook uncovered until the potatoes are fork-tender—about 15 minutes. Stir occasionally to prevent sticking.

Step 2
While the potatoes simmer, make your roux. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden and bubbly. Gradually add milk, whisking constantly until the mixture thickens into a smooth sauce—this is your creamy base.

Step 3
Slowly pour the milk mixture into the pot with your potatoes. Stir well and let everything simmer together for 5–10 minutes. Season with salt and pepper. If the soup gets too thick, add a splash of broth or milk to thin it out.

Step 4
Ladle soup into bowls and garnish with shredded cheddar, crisp bacon crumbles, and chopped green onions. Serve hot and enjoy the creamy, cheesy comfort in every bite.

Beginner Tips and Notes

• Soup too thick? Thin with extra broth or milk a little at a time.
• Bacon browning too fast? Cook it on medium-low heat and remove as soon as it’s crisp.
• Veggies overcooked? Use slightly firmer potatoes or reduce the simmering time.
• Roux tip: Always add milk gradually and whisk continuously to avoid lumps.
• Tool hack: If you don’t have a whisk, use a fork and pour the milk slowly while stirring.

Serving Suggestions

Pair this potato soup with a fresh green salad or toasted garlic bread for a full meal. It also goes wonderfully with grilled cheese sandwiches, roasted Brussels sprouts, or a tangy side like pickled onions.

Storing leftovers: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess.

Conclusion

Whether you’re just starting your cooking journey or simply want a no-fuss comfort meal, this lemon herb chicken recipe-style potato soup is your answer to a cozy, crowd-pleasing dinner. It checks every box for an easy sheet pan dinner alternative—quick to prepare, deeply satisfying, and adaptable to whatever you have in your kitchen.

Try it once and you’ll see why it earns a permanent place in your weekly dinner rotation. I’d love to hear how it turns out for you—drop a comment with your twist on the recipe or questions you have along the way!

FAQ About Creamy Potato Soup Recipe

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• Cheesy Bacon Potato Breakfast Casserole

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