Best Homemade Potato Soup: A Comforting Classic You’ll Love

Serve the soup with crusty bread or crackers for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave.
This soup can be frozen for up to 3 months. Just be sure to let it cool completely before freezing and store in freezer-safe containers. To reheat, simply thaw and warm on the stove.
Variations:

For a healthier version, use half-and-half or skim milk instead of whole milk or heavy cream.
Add some vegetables like carrots, celery, or corn to make the soup heartier.
For a spicy kick, add a pinch of cayenne pepper or some chopped jalapeños.
FAQ:

Can I make this soup in advance?
Yes, potato soup tastes even better the next day! You can prepare it ahead of time and store it in the fridge for later.
Can I use a different type of potato?
While russet potatoes are ideal for creamy soups, you can also use Yukon Gold potatoes for a slightly creamier texture.
Can I use a slow cooker for this recipe?
Yes! You can cook the potatoes and veggies in the slow cooker for 4-6 hours on low, then add the milk, cheese, and seasoning toward the end of cooking.