Creamy Potato Soup is the ultimate comfort food. With its velvety texture and rich, hearty flavor, this soup is perfect for chilly evenings or whenever you need a warm, satisfying meal. It’s a family favorite that’s simple to make and always hits the spot.
Why you'll love this potato soup
There's nothing better than a warm bowl of homemade soup. This creamy potato soup is filled with potatoes, carrots, onions and topped with bacon!
This soup can be ready in just one hour making it perfect for dinner any night of the week. Plus, it's easy to make this ahead of time and just reheat, making dinner even easier!
My top tips for the best creamy potato soup:
- Choose the right potatoes: I use Russet potatoes in this recipe. They are ideal for their creamy texture and ability to break down beautifully in the soup. You can also use Yukon Golds or red potatoes.
- Don’t skip the sauté: Sautéing onions, celery, carrots, and garlic first adds a depth of flavor to the soup base.
- Add milk and cream: A combination of milk and cream makes an extra creamy soup.
- Add toppings. Elevate your soup with toppings like shredded cheese, crispy bacon, chopped green onions, or a dollop of sour cream.
This soup is perfect for a cozy dinner or as part of a larger meal. Pair it with a crusty loaf of bread or a fresh green salad for a delicious meal!
Type of potatoes
I used russet potatoes in this soup, but you could also use a red potato or a Yukon gold potato. Any of these types of potatoes will work.
Keep in mind, the cooking time for each type of potato will vary.
How to make creamy potato soup
- Begin by cooking up chopped bacon in a soup pot. Remove cooked bacon and leave the bacon grease in the pan.
- Add chopped onions, celery and carrot
- Cook over medium heat until vegetables are soft (5-10 minutes). Add garlic
- Mix in flour and saute for an additional 3-5 minutes.
- Add chicken broth and cut potatoes. Simmer on medium low heat until potatoes are cooked through.
- Season with salt and pepper
- Stir in milk and half and half. Stir until heated through.
- Serve with reserved bacon bits, chopped chives and fresh parsley.
Tips for making potato soup
- Cut potatoes in uniform size.
- Make certain potatoes are fully cooked before adding milk.
- Use the best chicken broth available. It is the base for your soup and you want a good quality broth.
- Add additional milk if the soup is too thick.
- Soup can be made with just milk and no half-and-half cream if desired.
Recipe Faqs
This soup does not freeze well. It is best eaten fresh or refrigerated and then reheated.
Yes, you can make this soup ahead of time. Just cook all the way through, cool the soup, and then cover and refrigerate. Reheat over low heat, stirring often to avoid scorching. Add additional milk if the soup is too thick.
More Great Soup Recipes
- Creamy Chicken Noodle Soup
- Tomato Soup
- Clam Chowder
- Broccoli and Cheddar Soup
- Turkey Tortilla Soup
- Enchilada Soup
- Chicken Noodle
- Ham and Bean Soup
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my soup recipes!
Creamy Potato Soup
Equipment
- Measuring Cups
- Measuring Spoons
- Dutch Oven (or a large soup pot)
Ingredients
- 5 slices bacon (cut into small pieces)
- 1 medium yellow onion (diced)
- 2 stalks celery (diced)
- 1 carrot (diced)
- 2 cloves garlic (minced)
- ½ cup flour
- 4 cups chicken broth
- ½- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups peeled and chopped Russet potatoes (Yukon gold or red can also be used)
- 1 cup whole milk
- 1 cup half and half
Instructions
- Begin by cooking up chopped bacon in a soup pot. Remove cooked bacon and leave the bacon grease in pan.5 slices bacon
- Add chopped onions, celery and carrot and saute until soft.1 medium yellow onion, 2 stalks celery, 1 carrot
- Add garlic and stir for 1-2 minutes.2 cloves garlic
- Add flour to mixture and saute an additional 3-5 minutes.½ cup flour
- Add chicken broth and cut potatoes. Simmer on medium low heat until potatoes are cooked through.4 cups chicken broth, 4 cups peeled and chopped Russet potatoes
- Season with salt and pepper.½- 1 teaspoon salt, ½ teaspoon pepper
- Stir in milk and half and half. Stir until heated through.1 cup whole milk, 1 cup half and half
- Serve with reserved bacon bits, chopped chives and fresh parsley.
Video
Notes
- Use a full-sized carrot, not pre-cut baby carrots. A full-sized carrot has much more flavor than baby carrots.
- Red potatoes or Yukon gold can also be used.
- Cut potatoes in uniform size.
- Make certain potatoes are fully cooked before adding milk.
- When adding salt start with a small amount and add more as needed. I use my homemade chicken broth that is unsalted and may need to add more salt than a store-bought broth. Always taste and add more as needed.
- Add additional milk if the soup is too thick.
- Soup can be made with just milk and no half-and-half cream if desired.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Paula says
Delicious! The whole family enjoyed this soup!
Kathy says
Thank you! 🙂
Valentina says
You are so right, Kathy, there is nothing better than a homemade bowl of soup, and this one is amazing! 🙂 Valentina
David @ Spiced says
Your timing is perfect here, Kathy! We're heading into full-fledged soup season, and I love a good hearty soup like this. The toppings are key. And I'm intrigued by that bit of carrot in here, too. I'll have to try that next time I make a batch!
Kathy says
Soup is perfect this time of the year!