Homemade Potato Soup Recipe - topped with sour cream, cheddar cheese and bacon this homemade recipe tastes better than Panera Bread's recipe! You can even serve this soup in bread bowls as a fun presentation. Let me show you how to make another one of my favorite Best Fall Soup Recipes.
If you like the Panera baked potato soup recipe you're going to love this recipe. Although I really do believe this recipe tastes better than the one you purchase at Panera Bread.
A few years ago, a blogging friend, Becky sent me this recipe for Homemade Potato Soup. I couldn't believe how easy potato soup with heavy cream or even potato soup with half and half was to make.
This recipe is just as easy as boiling potatoes for mashed potatoes. Only you're boiling the potatoes in chicken broth. If you'd like more of a vegetable type potato soup, try my Potato Corn Chowder Soup Recipe that's made in the slow cooker.
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Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Russet potatoes - cut into 1 inch cubes
- Chicken Broth
- Heavy cream or half and half - either works fine, but I really like how creamy and thick the soup comes out using heavy cream. If you do use half and half, you might need to make a "slurry" to thicken the soup.
- Cheddar cheese
- Knorr Chicken Bouillon Cubes - whenever I'm making soup, I like to add one or two Knorr Bouillon Cubes to enhance the flavor of the canned chicken broth.
Peel the potatoes and cut the potatoes into ½ inch cubes.Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
Bring to a boil and continue to cook until the potatoes are fork tender.Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
Slowly add the 1 cup heavy cream or half and half. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese. Add the 1 cup shredded cheddar cheese.
Toppings for Homemade Potato Soup
Continue to simmer until the soup has thickened. Taste and season with salt and pepper if necessary.
Garnish with sour cream, crumbled bacon, extra cheddar cheese and chives.
Ready for More Great Soup Recipes?
- French Onion Soup - with VIDEO
- Pasta Fagioli Soup - made in the crock pot.
- Potato Corn Chowder - another soup recipe made in the crock pot.
- Beef Barley Soup
- Chicken Noodle Soup
- Semi-Homemade Bread Bowls - perfect for any soup recipe, dip or even chili recipe.
Frequently Asked Recipe Questions
As I mentioned above, if you make potato soup with half and half, you may need to thicken the soup. You can do this by making a slurry using either flour or cornstarch. In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot. Then whisk this slurry into the soup while it is cooking. The soup will thicken nicely in a few minutes.
I have only made this soup by first peeling the potatoes. In my opinion, leaving the skin on will give the soup a different texture to the finished soup recipe.
- 6 large russet potatoes; peeled and cut into ½ inch cubes
- 3- 14 oz cans chicken broth
- 1 cup heavy cream or half and half
- 1 cup shredded cheddar cheese
- 1 - 2 Knorr Chicken Flavored Bouillon Cubes
- Peel the potatoes and cut the potatoes into ½ inch cubes.
- Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
- Bring to a boil and continue to cook until the potatoes are fork tender.
- Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
- Slowly add the 1 cup heavy cream or half and half.
- Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
- Add the 1 cup shredded cheddar cheese.
- Continue to simmer until the soup has thickened.
- Taste and season with salt and pepper if necessary.
- Garnish with sour cream, crumbled bacon and chives.
- If you decide to use half and half for this recipe, you may find that soup doesn't thicken up as well. You can make a slurry using either flour or cornstarch.
- In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot. Then whisk this slurry into the soup while it is cooking.
- The soup will thicken nicely in a few minutes.
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Amount Per Serving: Calories: 435Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 814mgCarbohydrates: 50gFiber: 5gSugar: 4gProtein: 16g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2012 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!