This Easy Potato Soup with Bacon is so rich and creamy, you'll think there's cheese in it, but there's not! Top your bowl with bacon and crispy skillet croutons for a delicious weeknight meal.

Photography Credit: Nick Evans

This soup is an absolute winter killer. It’s so warming and creamy and just perfect after a long day out in the cold.

It doesn’t take long to make it from scratch, but you can also make it ahead of time if that’s better for you. It’s my favorite soup so far this season!

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WHAT KIND OF POTATOES TO USE FOR POTATO SOUP

I personally prefer Yukon Gold potatoes. They have less starch than russet potatoes and get very creamy and smooth when you blend them.

However, a lot of potato soup recipes called for russet potatoes, and if that’s what you have in your pantry, go for it.

HOW TO MAKE EASY POTATO SOUP IN THE SLOW COOKER

Since this recipe is a reasonably fast soup to make, I make it on the stovetop. But if you want to cook it in the slow cooker, you can.

To make potato soup in the slow cooker, add all the vegetables and potatoes to the slow cooker pot with three cups of stock (not two as the stovetop recipe calls for), then cook on low for at least four hours.

Right before serving, melt two tablespoons of butter in a skillet, whisk in a quarter cup flour to form a paste, and then slowly whisk in two cups of milk. Once combined, pour into the slow cooker, simmer for a few minutes, then remove half of the soup and blend as normal or partially blend with an immersion blender.

IDEAS FOR TOPPING YOUR SOUP

This soup is great on its own, but it’s exceptional with some choice toppings. I like crumbled bacon (which is nice because you can use the bacon grease in the soup base), crispy croutons, or some fresh chives. I’m not a huge fan of cheese or sour cream with this soup, because the soup is plenty enough rich and creamy on its own!

STORING AND REHEATING LEFTOVER POTATO SOUP

As with most soups, this easy potato soup stores beautifully and reheats well on the stovetop over low heat. If it’s too thick, add some water to thin it out. You can also reheat in the microwave in 30-second bursts, stirring in between.

This soup will keep in the freezer for up to three months.

The DAD ADD: Crispy Skillet Croutons!

I cooked these croutons in the skillet rather than baking them to char them in spots but still keep ‘em chewy in the middle. The texture goes really well with the soup, so feel free to use a heavy hand!

THE REPORT CARD

The night I served this soup to my kids, we had all just gotten through a tough week of moving into a new home and my daughter was sick during the move. So while my kids weren’t into any dinner that night, I’m pretty confident that on a normal night my kids would be all over this soup!

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