7 Potato Soup Recipes Perfect For The Holidays

Ever get to holiday cooking season and think, “I just want a warm bowl of potato soup,” but then you freeze up choosing a recipe?

That’s why I pulled together seven cozy favorites (and yes, plenty of crockpot and crock pot friendly options) with the details that actually help you cook: total time, servings, creator info, and nutrition facts.

Each one is built around classic comfort ingredients like bacon, leeks, russet potatoes, chicken stock, milk, cheese, and green onions, plus easy ways to thicken the pot with starchier potatoes.

Grab a spoon, and let’s get you a plan for soups your people will ask for again.

Quick potato pick (so your soup turns out the way you pictured):

Potato type	Best when you want	What it does in soups
Russet	Extra creamy, naturally thick	Breaks down easily and thickens the broth fast
Yukon Gold	Creamy, with some chunks	Holds shape better while still softening nicely
Red potatoes	Chunky texture	Stay firm, great in chowder or minestrone-style soups

Loaded Baked Potato Soup (Crockpot Option)

This is the holiday crowd-pleaser: chunky baked-potato comfort with bacon, sharp cheddar, and a creamy base.

If you like a soup that eats like a meal, go heavier on toppings like chopped scallions, extra cheese, and crispy bacon crisps.

My go-to texture trick is blending only part of the pot. You get silky body, plus real potato bites.

Ingredients (Loaded Baked Potato Soup)

These are simple ingredients, but a couple of small choices make a big difference in taste and texture.

• Bacon: Six slices, cooked crisp and crumbled. Reserve 1 to 2 tbsp of bacon fat for sautéing the aromatics.
• Aromatics: One medium onion, three carrots, and three celery stalks, chopped.
• Potatoes: Six small russet potatoes, peeled and diced. Russets are starchier, so they thicken the soup without needing much extra flour.
• Broth + thickener: Eight cups low-sodium chicken or vegetable broth, plus three tablespoons all-purpose flour. Low-sodium broth gives you room to season without oversalting.
• Dairy: One cup milk and one half cup heavy cream for richness.
• Cheese: One cup grated cheddar. For the smoothest melt, shred from a block right before you cook.
• Seasoning: Half teaspoon kosher salt, black pepper to taste, and half teaspoon Cajun spice mix.
• Toppings: Shredded cheese, crumbled bacon, green onions or chives, fresh parsley, optional jalapeños, and bread on the side (pierogies work too if you want full comfort-food energy).

Directions (Loaded Baked Potato Soup)

I keep the steps straightforward so you can get this on the table without babysitting a pot. If you want the original recipe source, use this loaded baked potato soup recipe as your base.

1. Cook 6 slices of bacon until crispy in a large pot. Remove bacon and leave 1 to 2 tbsp grease for sautéing.
2. Sauté chopped onion, diced carrots, and celery until soft, about 5 minutes.
3. Stir in diced potatoes, salt, pepper, and Cajun spice mix.
4. Pour in broth, bring to a boil, then simmer until potatoes are tender, about 10 minutes.
5. Whisk flour with milk until smooth, then stir it into the pot and cook 5 more minutes to thicken.
6. Blend 1/2 to 2/3 of the soup until smooth, then return it to the pot. If you use a countertop blender, work in small batches and vent the lid so steam can escape.
7. Turn the heat to low, stir in heavy cream, then add cheddar a handful at a time. Slow heat helps the cheese melt smooth instead of turning grainy.
8. Top bowls with crispy bacon, shredded cheese, chopped scallions or chives, and parsley. If you share this recipe by email to your inbox, keep the formatting simple so it reads well across browsers, including internet explorer, and still follows web standards.

Creamy Potato Leek Soup

Potato leek soup is pure comfort, and it feels a little fancier than it really is. Leeks can hide grit between layers, so a good rinse is the whole game here. Finish with fresh dill for a bright, classic flavor, or go cozy with a pinch of nutmeg.

Ingredients (Creamy Potato Leek Soup)

This version stays lighter but still tastes rich, thanks to smart blending and the right potatoes.

• Potatoes: About 5 pounds, peeled and diced. Yukon Gold gives a smooth texture that still holds some shape. Russets make it extra creamy.
• Leeks: Two large leeks (white and pale green parts). Slice first, then swish the rings in a bowl of cold water so grit sinks to the bottom.
• Broth: 4 to 6 cups vegetable or chicken stock. Start with less so you can control thickness.
• Creamy swap: 1 cup low-fat milk or plain yogurt, stirred in after blending so it stays smooth.
• Seasoning: Salt, black pepper, and a tiny pinch of nutmeg.
• Finish: Fresh dill, cilantro, or a few bacon bits if you want a smoky topping.
• Optional twists: 1 tsp curry powder, a little grated ginger, or diced ham for a heartier bowl.

Directions (Creamy Potato Leek Soup)

This is a great soup to make ahead. It reheats gently, and it can even work as a cold soup if you chill it fast and serve it with a drizzle of yogurt.

1. Warm butter or oil in a large pot over medium heat. Add sliced leeks and diced potatoes, then cook until they start to soften, about 8 to 10 minutes.
2. Add broth, bring to a simmer, then cook until potatoes are fully tender, about 30 to 45 minutes.
3. Blend until smooth (or mostly smooth) with an immersion blender. If you use a countertop blender, do it in batches and vent the lid.
4. Season with salt and pepper, then stir in yogurt or milk off the heat.
5. Ladle into bowls and top with fresh dill. For a chowder-style bowl, add corn. For a fun holiday side, serve with potato dumplings or a slice of bread.

Slow-Cooker Ham and Potato Soup

This is the soup I reach for when I want the house to smell amazing and I do not want to stand at the stove.

Clemson Extension’s slow cooker food safety guidance points out the bacterial “danger zone” runs from 40°F to 140°F, so you want your slow-cooker to heat food through steadily, then hold it hot for serving.

Keep the dairy for the end. That one choice helps the soup stay creamy instead of looking split.

Ingredients (Slow-Cooker Ham and Potato Soup)

This one is forgiving, which is exactly what holiday cooking needs.

• Ham: 1.5 pounds diced ham. If your ham is salty, lean on low-sodium broth and taste before you add more salt.
• Potatoes: 4 cups diced potatoes. Russets soften more; Yukon Gold keeps more bite.
• Broth: 4 cups chicken broth or vegetable stock.
• Vegetables: 1 large onion plus 1 cup diced carrots or celery.
• Dairy (added late): 1 cup milk or 1/2 cup cream.
• Seasoning: Black pepper, plus fresh thyme or dried parsley.
• Optional thickener: Mash a cup of potatoes against the side of the crockpot for a thicker texture without extra flour.

Directions (Slow-Cooker Ham and Potato Soup)

Set this up in the morning, and you will thank yourself later.

1. Add potatoes, ham, onion, carrots or celery to the slow cooker.
2. Pour in broth and stir. If you have time, start the first hour on high, then switch to low for the rest of the cook.
3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until potatoes are tender.
4. Mash a portion of the potatoes for a thicker soup, then stir.
5. Stir in milk or cream during the last 10 to 15 minutes. Keep the heat gentle.
6. Taste, then season. Finish with chopped herbs and bread on the side.

Cheddar Potato Chowder

If you want a chowder-style bowl that feels like a treat, this cheddar potato version does it. The secret is gentle heat once dairy and cheese go in. That keeps the texture smooth and the flavors clean.

Ingredients (Cheddar Potato Chowder)

Keep it simple and let the cheese do the talking.

• Potatoes: 2 pounds Yukon Gold or russet potatoes, peeled and diced.
• Cheddar: 2 cups sharp cheddar, freshly grated. Pre-shredded cheese can melt “weirdly” because of anti-caking agents, so block cheese is the easy win.
• Broth: 4 cups low-sodium chicken or vegetable broth.
• Milk: 2 cups low-fat milk (or your preferred plant-based milk if needed).
• Aromatics: 1 large yellow onion and 2 cloves garlic, chopped.
• Protein (optional): 1 cup cooked diced ham or shredded rotisserie chicken.
• Seasoning: Salt, black pepper, and smoked paprika.

Directions (Cheddar Potato Chowder)

For a thicker chowder without a floury taste, Food & Wine recommends a cornstarch slurry made with 1 tbsp cornstarch mixed with 2 tbsp cold water, stirred into the pot near the end, then simmered briefly.

• Sauté onion in a large pot, then add garlic and cook 30 seconds.
• Add potatoes and broth. Simmer until the potatoes are tender.
• Lower the heat. Stir in milk.
• Add cheddar in small handfuls, stirring until melted before adding more.
• If you want it thicker, stir in a small cornstarch slurry and simmer for 1 to 2 minutes.
• Taste, season, and serve hot with extra cheese or chives on top.

Roasted Red Pepper Potato Soup

Roasted red peppers bring a sweet, smoky note that cuts through the creamy potato base. You can roast fresh peppers, or keep it weeknight-easy with jarred roasted red peppers (just drain them well so the soup stays thick).

Ingredients (Roasted Red Pepper Potato Soup)

This one tastes bold without needing a long ingredient list.

• Roasted red peppers: 3 cups, chopped.
• Potatoes: 4 cups Yukon Gold potatoes, peeled and diced.
• Aromatics: 1 large yellow onion and 3 cloves garlic, chopped.
• Broth: 4 cups chicken stock or vegetable stock.
• Acid and herbs: 2 tbsp lemon juice and 1/4 cup chopped cilantro, stirred in at the end.
• Spices: Smoked paprika, cumin, kosher salt, and black pepper.
• Finish: Olive oil, plus optional heavy cream or plain yogurt stirred in off the heat.

Directions (Roasted Red Pepper Potato Soup)

This is a great soup for a smooth blend, with just enough kick to keep you coming back for another taste.

1. Preheat the oven to 450 F. Roast whole red peppers until charred, about 20 minutes. Cover for 10 minutes so the skins loosen.
2. Peel and dice peppers, then set aside.
3. Sauté onion and garlic in oil until soft, about 6 minutes.
4. Add potatoes and broth. Simmer until potatoes are soft, about 15 minutes.
5. Stir in peppers, lemon juice, and cilantro, then simmer 5 minutes.
6. Blend until smooth. Taste, season, then stir in cream or yogurt off the heat.

Hearty Sausage and Potato Soup

This hearty sausage and potato soup is for the nights you want big flavor and a filling bowl. Brown the sausage first, then build the soup in the same pot so you keep all those tasty browned bits.

Ingredients (Hearty Sausage and Potato Soup)

This list keeps it classic, with a few easy flex points for your spice level.

• Sausage: 1 pound Italian or breakfast sausage, browned and drained.
• Potatoes: 4 cups diced russet potatoes for a thicker soup, or Yukon Gold if you want more defined chunks.
• Vegetables: 1 large yellow onion and 2 medium carrots, diced.
• Broth: 4 to 6 cups chicken stock or vegetable stock, depending on how thick you like it.
• Seasoning: Salt, black pepper, thyme, or parsley.
• Dairy: 1 cup whole milk or heavy cream, stirred in near the end.

Directions (Hearty Sausage and Potato Soup)

This method builds deep flavors fast, with no complicated steps.

• Brown sausage in a stockpot. Drain excess fat so the soup stays rich, not greasy.
• Sauté onions and carrots until soft.
• Add potatoes and broth, then bring to a simmer.
• Return sausage to the pot and simmer until potatoes are tender.
• Turn heat to low, stir in milk or cream, and warm gently. Skip boiling once dairy is in the pot.
• Taste, adjust salt and pepper, then serve.

Conclusion

These seven potato soups bring real holiday comfort, from a loaded baked-potato bowl to a smoky roasted red pepper blend, plus chowder and slow-cooker favorites.

You’ll see the same core players show up again and again, russet potatoes, leeks, broth, milk, cheese, and green onions, then the toppings and seasonings change the whole vibe. Tips from creators like Caroline Stanko and Ree Drummond can help you nail the texture and flavors faster.

For leftovers, the slow cooker can hold soup warm for serving, but USDA food safety guidance still recommends cooling and storing leftovers promptly, and reheating soups to 165°F before you eat.

Read more recipe and food articles at ClichéMag.com
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