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    Home ≫ Soup

    Creamy Potato Soup

    Updated April 19, 2022. Originally Posted October 7, 2020 By Nikole This post may contain Amazon affiliate links.

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    potato soup loaded with toppings
    potato soup loaded with toppings
    soup photo with text overlay
    Creamy Potato Soup in a bowl with text overlay

    This creamy homemade easy potato soup recipe is hearty and comforting. This soup tastes just like loaded baked potatoes because it's topped with shredded cheddar cheese, sour cream, and bacon. It's a comfort food the family will love. This recipe is ready in less than an hour!

    potato soup loaded with toppings

    Why you'll want to make it

    It's easy to make. You'll love how easy this recipe is to prepare. There are no special skills required, so if you're a beginner in the kitchen, you're sure to be successful with this dish!

    It's made with easy to find fresh and pantry staples. You'll love that the ingredients like potatoes, celery, and carrots are readily available at your neighborhood grocery store.

    It's a hearty comfort food recipe that's ready in less than an hour. You'll love all the home cooked flavor in this hearty soup! If your family loves loaded baked potatoes, then they will love this creamy potato soup!

    Ingredients

    Potatoes - I used russet potatoes, but you can easily use Yukon gold or red potatoes.

    Bacon - any variety will work

    Chicken broth - I like using low sodium and add kosher salt if needed.

    Carrots, celery, onion, garlic - gives the soup a rich flavor.

    Milk and heavy cream - I like the richness heavy cream adds to the soup but you can use a lighter dairy product if you're watching fat and calories.

    Toppings - load up this creamy potato soup just like you would baked potatoes! Sharp cheddar cheese, sliced green onions or chives, chopped bacon, and sour cream will make this soup stand out!

    ingredients with labels

    How to make creamy potato soup

    Step One: Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).

    Step Two: Sauté onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes). 

    cooking the bacon and vegetables for the soup

    Step Three: Sprinkle the flour over the vegetable mixture and cook for about one minute, stirring constantly. 

    adding flour to the vegetables

    Step Four: Slowly add the stock and milk, stirring to combine. Then gently add the diced potatoes, seasoned salt and black pepper. Stir.

    Step Five: Bring to a low boil then let mixture simmer until the potatoes are tender and can be pierced with a fork.

    adding milk and potatoes to soup pot

    Step Six: Using an immersion blender, puree the soup to desired consistency. Alternatively, you can puree the soup in a blender in small batches.

    NOTE: Never fill the blender container more than halfway full! The steam from the hot soup can blow the top off the blender. 

    Step Seven: Stir in heavy cream, if using. 

    Serve soup with your favorite loaded baked potato toppings. 

    pureeing soup with a handheld blender and finished soup in pot

    Recipe Notes and Tips

    You could skip the blender and use a potato masher. I use this method if I want a chunkier texture.

    This recipe is delicious on its own, but it's out of this world when topped like a baked potato! Try bacon, sliced green onions, sour cream, and lot of shredded cheese.

    To make a vegetarian version: skip the bacon and use olive or canola oil to sauté the onions, carrots, celery, and garlic.

    To store: cover and refrigerate for 3 or 4 days. Reheat in microwave or over medium heat on the stove.

    To freeze: when the soup has cooled, place in a freezer safe container. Freezer bags work well for this. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in microwave or over medium heat on the stove.

    More soup recipes you may like

    Homemade Tomato Basil Soup

    Beef Chili 

    Taco Soup

    Corn Soup with Potato and Bacon

    All my soup recipes!

    Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of.

    Can we connect on Instagram, Facebook, and Pinterest? I'd love to hear from you and appreciate your support!

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    potato soup loaded with toppings

    Creamy Potato Soup

    Recipe by Nikole Berg
    Easy Creamy Potato Soup Recipe that's hearty and comforting. This soup tastes just like loaded baked potatoes! It's cheesy, creamy and a homemade treat the family will love.
    4.53 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 220 kcal

    Equipment

    Immersion Blender, Blender, or Potato Masher

    Ingredients
     
     

    • 6 slices bacon diced and 2 tablespoon fat reserved
    • ½ onion chopped
    • 2 carrots diced
    • 2 celery ribs diced
    • 1 clove garlic chopped
    • 2 tablespoon all purpose flour
    • 6 small or 3 large russet potatoes about 2 ½ pounds peeled and diced into one inch cubes
    • 1 ½   teaspoons seasoned salt such as Lawry’s
    • Black pepper to taste
    • 6 cups lower sodium chicken stock vegetable stock works well too
    • ½ to ¾   cups whole milk use other varieties depending on your preference
    • ¼ to ½ cup heavy cream can be omitted for a lighter version--add more milk if needed
    • Salt and pepper to taste

    Toppings

    • Sour Cream
    • Grated Cheese such as Cheddar Monterey Jack, Munster, Gruyere or Swiss
    • Chopped Green Onions
    • Chopped Bacon
    • A dash or two of hot sauce like Tabasco
    US Customary - Metric

    Instructions
     

    • Crisp bacon in a large dutch oven or stock pot. Remove bacon pieces and drain on paper towels. Leave rendered fat in pan (about 2-3 tablespoons, drain off any excess).
    • Saute onions, carrots, celery, and garlic in bacon fat until lightly browned and softened (about 5 minutes).
    • Sprinkle the flour over the vegetable mixture and cook for about one minute, stirring constantly.
    • Slowly add the stock and milk, stirring to combine. Then gently add the diced potatoes, seasoned salt and black pepper. Stir.
    • Bring to a low boil then let mixture simmer until the potatoes are tender and can be pierced with a fork.
    • Using an immersion blender, puree the soup to desired consistency. Alternatively, you can puree the soup in a blender in small batches. Never fill the blender container more than halfway full! The steam from the hot soup can blow the top off the bender.
    • If you used the blender, return soup to pan over low heat.
    • Stir in heavy cream, if using.
    • Serve soup with your favorite toppings.

    Notes

    • To make a vegetarian version: skip the bacon and use olive or canola oil to sauté the onions, carrots, celery, and garlic. 
    • To store: cover and refrigerate for 3 or 4 days. Reheat in microwave or over medium heat on the stove.
    • To freeze: when the soup has cooled, place in a freezer safe container. Freezer bags work well for this. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat in microwave or over medium heat on the stove.
    • Since toppings vary, nutritional info is for about 1.5 cups of the soup only. 

    Nutrition

    Calories: 220kcalCarbohydrates: 29gProtein: 8gFat: 9gSaturated Fat: 4gCholesterol: 18mgSodium: 153mgPotassium: 748mgFiber: 2gSugar: 2gVitamin A: 2145IUVitamin C: 9mgCalcium: 45mgIron: 2mg
    Keyword creamy potato soup, potato soup, soup recipes
    Tried this recipe?Click here to leave a helpful tip!

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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Renee Johnson

      November 14, 2021 at 5:09 pm

      This soup was super easy to make, although the prep took me a little longer, but each person had their own way of doing things. The directions were perfect and wonderfully laid out. I did mine in my insta-pot using the Soup setting. It cooked the potatoes to perfection. It also kept it warm until everyone came home from a long day of work. Thank you for the most wonderful recipe for Potato Soup.

      Reply
      • Nikole

        November 15, 2021 at 2:28 pm

        Thank you Renee for such a great review and tip about the instant pot! I hope you come back for more recipes!!

        Reply
    2. Ciara Ward

      February 01, 2021 at 6:29 pm

      5 stars
      I made a vegan version, added in 1/2c cup dry white cooking wine to deglaze the pan then 3 tbl sp butter, using oat and coconut milk in replacement for the milk and cream, Veggie bouillon and water for the stock, a couple dashes of old bay, some juniper berries, bay leaves and thyme... WONDERFUL!

      Reply
      • Nikole

        February 01, 2021 at 6:48 pm

        This sounds wonderful Ciara! Thank you for your comment and rating. These are great tips for vegan cooks!

        Reply
    3. BJ

      October 03, 2019 at 5:11 pm

      This is one of my favorite recipe!

      Reply
      • Nikole

        October 03, 2019 at 5:22 pm

        Mine too BJ! Thank for the rating!

        Reply
      • Nikole

        October 03, 2019 at 5:23 pm

        Mine too BJ! Thanks for the rating and comment!

        Reply
    4. Kankana

      November 26, 2018 at 11:09 pm

      I love a good soup, any time of the year and that creamy potato soup sounds so comforting!

      Reply
    5. Amanda Wright

      November 21, 2018 at 9:20 am

      Yum! Our Potato Soup Recipes are very similar. Love the bacon! ❤️

      Reply
      • Nikole

        November 21, 2018 at 10:37 am

        Thanks Amanda! Can't have potato soup without bacon,right?!

        Reply

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