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.
Why make this recipe
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!
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.
Type of potatoes
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.
Step by step directions
- Begin by cooking up chopped bacon in a soup pot. Remove cooked bacon and leave the bacon grease in 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 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 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 soup and then cover and refrigerate. Reheat over low heat, stirring often to avoid scorching. Add additional milk if 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
Ingredients
- 5 slices bacon (cut into small pieces)
- 1 yellow onion (diced)
- 2 stalks celery (diced)
- 1 carrot (diced)
- 2 cloves garlic (minced)
- ½ cup flour
- 4 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups potatoes (peeled and chopped)
- 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 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 potatoes
- Season with salt and pepper.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
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.
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!