Creamy Potato Soup

This post may contain affiliate links, see my Privacy Policy.

Creamy potato soup is perfect for lunch or a light dinner. This soup is easy to make and is made in just one pot! Filled with bits of bacon and chunks of potato all wrapped in a creamy goodness. 

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! 

Not all potato soup recipes include carrots, but I’ve included them in this recipe. Carrots add extra nutrition and flavor. They really add a sweetness and a delicious taste to the soup.

When adding carrots, be sure to use a full sized carrot, not the pre-cut baby carrots. A full sized carrot has much more flavor than the baby carrots. 

What type of potatoes are used in this soup?

I used russet potatoes in this soup. 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. 

What ingredients do I need to make creamy potato soup?

• Bacon
• Onion
• Celery
• Carrot
• Garlic
• Flour
• Chicken broth
• Potatoes
• Salt and pepper
• Milk
• Half and Half or cream
• Green onions and parsley for garnish

How do I make potato soup?

1. Begin by cooking up chopped bacon in a soup pot. Remove cooked bacon and leave the bacon grease in pan. 
2. Add chopped onions, celery and carrot
3. Cook over medium heat until vegetables are soft (5-10 minutes). Add garlic
4. Mix in  flour and saute an additional 3-5 minutes.
5. Add chicken broth and cut potatoes. Simmer on medium low heat until potatoes are cooked through.
6. Season with salt and pepper
7. Stir in milk and halt and half. Stir until heated through. 
8. Serve with reserved bacon bits, chopped chives and fresh parsley. 

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Just cook all the way through, cool soup and then cover and refrigerate. Reheat over low heat, stirring often to avoid scorching. Add additional milk if soup is too thick.

Can I freeze this soup?

This soup does not freeze well. It is best eaten fresh or refrigerated and then reheated. 

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. 
• 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 soup is too thick.
• Soup can be made with just milk and no half and half cream if desired. 

Other Great Soup Recipes

• Tomato Soup
• Clam Chowder
• Broccoli and Cheddar Soup
• Turkey Tortilla Soup
• Enchilada Soup
• Chicken Noodle
• Ham and Bean Soup

Don’t forget to PIN for later!

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! 

5 from 2 votes

Print

Creamy Potato Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Delicious potato soup with chunks of potatoes and topped with bacon bits.

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: Creamy Potato Soup, Potoato Soup

Servings: 6 people

Calories: 296 kcal

Author: Kathy

Ingredients

• 5 slices bacon cut into small pieces
• 1 yellow onion diced
• 2 stalks celery diced
• 1 carrot diced
• 2 cloves garlic minced
• 1/2 cup flour
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups potatoes peeled and chopped
• 1 cup whole milk
• 1 cup half and half

Instructions

1. Begin by cooking up chopped bacon in a soup pot. Remove cooked bacon and leave the bacon grease in pan.

2. Add chopped onions, celery and carrot and saute until soft.

3. Add garlic and stir for 1-2 minutes.

4. Add flour to mixture and saute an additional 3-5 minutes.

5. Add chicken broth and cut potatoes. Simmer on medium low heat until potatoes are cooked through.

6. Season with salt and pepper.

7. Stir in milk and halt and half. Stir until heated through. 

8. Serve with reserved bacon bits, chopped chives and fresh parsley.  

Recipe Video

Recipe Notes

Tips for making potato soup

• Use a full sized carrot, not the pre-cut baby carrots. A full sized carrot has much more flavor than the baby carrots. 
• 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. 
• 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 soup is too thick.
• Soup can be made with just milk and no half and half cream if desired. 

Nutrition Facts

Creamy Potato Soup

Amount Per Serving

Calories 296 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 31mg10%

Sodium 1149mg50%

Potassium 951mg27%

Carbohydrates 33g11%

Fiber 5g21%

Sugar 4g4%

Protein 11g22%

Vitamin A 1967IU39%

Vitamin C 30mg36%

Calcium 154mg15%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.