A good potato soup is creamy, flavorful, and soothes the soul. This potato soup recipe is all those things and is loaded with the most delicious toppings that hit the spot. I’ll show you how to get the creamiest base so you can enjoy the recipe my family has been savoring for years.
I’ve never met a potato soup I didn’t like. However, this one I love. It’s a recipe that takes something I’ve never met a potato soup I didn’t like — but this one? I love. It takes everything comforting about creamy potatoes and layers in smoky bacon, sharp cheddar, Italian herbs, a pinch of chili flakes, and yes, crispy tater tots for a little playful crunch that makes every bowl feel extra special.
The base is what makes it shine. Yukon gold potatoes break down into a naturally creamy texture, while whole milk, whipping cream, and sour cream create a velvety, tangy richness that clings to your spoon. Simmer it gently so the dairy stays silky, then finish with freshly grated cheddar, green onions, and plenty of golden tater tots on top. It’s rich, cozy, and just plain fun — the kind of soup everyone goes back for.
Best soup toppings
Let’s talk toppings – because toppings are where the magic happens. Sure, some crunchy croutons add a satisfying crunch, but tater tots are like croutons but better . Golden, crispy yet creamy, and full of flavor, tater tots take your soup from comforting to downright indulgent. Plus, they make my inner child happy! Make it a loaded baked potato soup by adding potatoes’ best friends: salty bacon and green onions; it totally transforms your bowl. You could also use ham instead of the bacon for a potato and ham soup.
Can you freeze potato soup?
You sure can! I’d recommend doing so without the toppings and adding them fresh when you reheat it. To freeze the soup, let it cool to room temperature, then transfer it to a freezer-proof container – these Stasher bags are my FAVORITE for storing leftovers in the freezer. Pop it in the freezer for up to three months. Thaw it in the fridge a day before you wish to reheat it. Note that the dairy products – the milk, sour cream, and whipping cream- can separate, so give them a good stir when reheating.
Extra Creamy Potato Soup with Bacon and Crispy Tater Tots
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Ingredients
- ▢ 4 strips bacon (sliced thin – see notes)
- ▢ 1 medium onion (minced)
- ▢ 4 cloves garlic (minced)
- ▢ 1 teaspoon EACH: Italian seasoning, salt, and pepper
- ▢ ¼ teaspoon chili flakes
- ▢ 2 tablespoons all-purpose flour
- ▢ 3 cups chicken stock
- ▢ 1 cup whole milk
- ▢ 2 lb potatoes (peeled and diced small – see notes)
- ▢ 1 cup shredded sharp cheddar cheese
- ▢ ½ cup EACH: whipping cream and sour cream
Toppings
- ▢ Seasoned tater tots (cooked crispy)
- ▢ Thinly sliced green onions
- ▢ Shredded cheddar cheese
Instructions
- Start by baking the tater tots for a few minutes longer than the package directions so they are super crispy. I’ve left the amount out on purpose – I usually bake a big handful per person plus a few extra for snacking on. Seasoned tater tots
- Add the bacon to a large soup pot over medium heat and cook until it is crispy, about 10 minutes. Remove the bacon from the pan using a slotted spoon. 4 strips bacon
- Remove all but 3 tablespoons of the bacon grease from the pan. Add the onion and cook until it is transparent, 3-4 minutes. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Sprinkle in the flour and mix well. 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 2 tablespoons all-purpose flour, ¼ teaspoon chili flakes
- Pour the chicken stock and milk into the pot. Add the potatoes, increase the heat, and bring the pot to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes. 3 cups chicken stock, 1 cup whole milk, 2 lb potatoes
- Use a potato masher to lightly mash the potatoes. We like it so it’s still quite chunky.
- Stir in the cheddar cheese, whipping cream, and sour cream and let them warm. 1 cup shredded sharp cheddar cheese, ½ cup EACH: whipping cream and sour cream
- Serve the soup topped with a big handful of crispy tater tots, some bacon, cheddar cheese, and green onions. Thinly sliced green onions, Shredded cheddar cheese
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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A few more of my favorite soups
Broccoli Cheese Soup
Lasagna Soup with Creamy Basil Ricotta Topping
Chicken Gnocchi Soup
Easy Pea Soup Recipe (with frozen or fresh peas)
Extra Creamy Potato Soup with Bacon and Crispy Tater Tots
Ingredients
- 4 strips bacon , sliced thin - see notes
- 1 medium onion , minced
- 4 cloves garlic , minced
- 1 teaspoon EACH: Italian seasoning, salt, and pepper
- ¼ teaspoon chili flakes
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 2 lb potatoes , peeled and diced small - see notes
- 1 cup shredded sharp cheddar cheese
- ½ cup EACH: whipping cream and sour cream
Toppings
- Seasoned tater tots , cooked crispy
- Thinly sliced green onions
- Shredded cheddar cheese
Instructions
- Start by baking the tater tots for a few minutes longer than the package directions so they are super crispy. I’ve left the amount out on purpose - I usually bake a big handful per person plus a few extra for snacking on. Seasoned tater tots
- Add the bacon to a large soup pot over medium heat and cook until it is crispy, about 10 minutes. Remove the bacon from the pan using a slotted spoon. 4 strips bacon
- Remove all but 3 tablespoons of the bacon grease from the pan. Add the onion and cook until it is transparent, 3-4 minutes. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Sprinkle in the flour and mix well. 1 medium onion, 4 cloves garlic, 1 teaspoon EACH: Italian seasoning, salt, and pepper, 2 tablespoons all-purpose flour, ¼ teaspoon chili flakes
- Pour the chicken stock and milk into the pot. Add the potatoes, increase the heat, and bring the pot to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes. 3 cups chicken stock, 1 cup whole milk, 2 lb potatoes
- Use a potato masher to lightly mash the potatoes. We like it so it’s still quite chunky.
- Stir in the cheddar cheese, whipping cream, and sour cream and let them warm. 1 cup shredded sharp cheddar cheese, ½ cup EACH: whipping cream and sour cream
- Serve the soup topped with a big handful of crispy tater tots, some bacon, cheddar cheese, and green onions. Thinly sliced green onions, Shredded cheddar cheese
Notes
https://www.theendlessmeal.com/potato-soup-with-crispy-tater-tots/
