Creamy Potato Soup Recipe
Everyone needs a Creamy Potato Soup Recipe and this one is sure to be a family favorite! Creamy and comforting, this soup doesn’t take long to make but tastes like you spent all day in the kitchen. As soon as the weather turns cool, my family begs for this soup and I’m sure yours will too.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 cups
- Category: Soup
- Method: Easy
- Cuisine: Continental
- 6 slices bacon, diced and fat reserved
- ½ onion, chopped
- 2 carrots, diced
- 2 ribs celery, diced
- 1 clove garlic
- 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
- 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
- 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.
Nutritional information provided is an estimate and doesn’t include toppings.
Store any leftovers in refrigerator for up to four days..
Keywords: creamy potato soup, potato soup, soup recipes