My Creamy Potato Soup Is the Only Dinner My Family Wants to Eat Right Now
Along with beef chili and hot chocolate, hearty potato soup is on my short list of essential winter recipes. When the temps are cold and biting, and I’m craving a cozy meal to warm me from the inside out, a warm bowl of potato soup — preferably with all the toppings — hits every time. Potato soup is a cozy, comforting, stick-to-your-ribs soup that’s hearty but not heavy or overly rich, and its thick, creamy texture might even remind you a little bit of a chowder. Best of all, this easy recipe calls for basic ingredients and requires minimal upfront prep.
Why You’ll Love It
It’s unbelievably flavorful and comforting. On their own, humble starchy potatoes aren’t exactly packed with flavor, but mix in bacon, aromatic vegetables, broth, milk, and a couple of toppings, and you’ve got a rich, super-flavorful pot of soup.
The recipe is easy and straightforward. There’s nothing fancy about this recipe — it’s a straightforward creamy potato soup that comes together in four simple steps with just 10 minutes of upfront prep (most of which is peeling and chopping those potatoes).
Key Ingredients in Potato Soup
Potatoes: Starchy russet potatoes are the best type of potato for this soup. Cut the potatoes into 1/2-inch cubes — this size means they cook quickly and break down a little bit to help thicken the soup.
Low-sodium broth: Both chicken and vegetable broth work well here — use whatever you have on hand.
Milk: We’ve tested this soup with both whole and 2% milk, and both make for a rich, creamy soup.
Flour: All-purpose flour acts as a thickener to give this soup a lush, velvety texture.
Bacon: The rendered fat is used for sautéing the vegetables, which adds extra flavor and a smoky aroma to the soup. Use the crispy bacon crumbles as a topping.
How to Make Potato Soup
Cook the bacon. Cook chopped bacon in the same pot you’ll use for the soup, until the fat is rendered and the bacon is crispy. Transfer the bacon to a paper towel-lined plate.
Soften the vegetables and stir in flour. Cook onion, carrot, and celery in the rendered bacon fat until softened. Stir in flour and cook to remove the floury taste.
Stir in potatoes and liquids. Stir in the chopped potatoes, broth, and milk, and bring to a simmer.
Simmer the soup. Simmer until the potatoes are tender, the soup is thickened, and the flavors meld. Garnish with chopped bacon and toppings of choice.
Helpful Swaps
Low-sodium vegetable broth can be used as an alternative to chicken broth.
Half-and-half can be substituted for the milk (or a combination of half-and-half and milk) — just know it will make a richer-tasting soup.
If you prefer to keep the soup vegetarian, omit the bacon and use 2 tablespoons olive oil to cook the vegetables. Use low-sodium vegetable broth.
Storage and Make-Ahead Tips
Leftovers will keep well for up to four days refrigerated in an airtight container.
What to Serve with Potato Soup
Potato Soup Recipe
This creamy soup is a winter essential.
Prep time 10 minutes to 15 minutes
Cook time 40 minutes to 45 minutes
Makes Makes 8 cups
Serves 6 to 8
Ingredients
6 slices bacon (about 5 ounces), cut crosswise into 1/2-inch pieces
1 medium yellow onion, diced (about 1 1/2 cups)
1 medium carrot, peeled and diced (about 3/4 cup)
1 medium celery stalk, diced (about 1/3 cup)
1 3/4 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
3 cloves garlic, minced
1/4 cup all-purpose flour
2 pounds russet potatoes, peeled and diced (about 5 cups)
3 cups low-sodium chicken broth
2 cups whole or 2% milk
Topping options: sour cream, grated sharp cheddar cheese, thinly sliced scallions
Instructions
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Cook 6 chopped bacon slices in a Dutch oven or large pot over medium-low heat, stirring occasionally, until the fat is rendered and bacon is crispy, 8 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Add 1 diced medium yellow onion, 1 peeled and diced medium carrot, 1 diced medium celery stalk, 1 3/4 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1/4 cup all-purpose flour and cook for 1 minute to remove the floury taste. Stir in 2 pounds peeled and diced russet potatoes, 3 cups low-sodium chicken broth, and 2 cups whole milk. Bring to a simmer over medium-high heat.
Reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally and scraping the bottom of the pot, until the potatoes are tender, the soup is thickened, and the flavors meld, about 15 minutes. Taste and season with more kosher salt and black pepper as needed. Garnish with the crumbled bacon and toppings of choice.
Further Reading
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