I am constantly amazed by the humble potato. My Grandma Viola taught me that you don't need expensive ingredients to eat like royalty; you just need to know how to treat simple ones right. This Easy Potato Soup is what she calls "luxury on a dime." It takes a simple, budget-friendly bag of russet potatoes and transforms them into a luxurious, savory homemade soup that tastes like it came from a high-end bistro.
An easy and delicious creamy potato soup recipe made by cooking potatoes and onion in bacon grease creates incredible flavor. Easy potato soup recipe is full of so much flavor! A creamy soup base with chunks of potato and bacon makes this the perfect potato soup for an easy dinner. Easy Potato Soup Recipe, from an Idaho potato farmer, is the real deal with authentic, homestyle taste.
Jump to:
- Why You'll Love This Potato Soup
- Ingredients for Potato Soup
- How to Make Potato Soup
- My Top Tips for Potato Soup
- Making Potato Soup with My Family
- Substitutions for Potato Soup
- Variations on Potato Soup
- Equipment for Potato Soup
- Storage Tips for Potato Soup
- Adam's Tip for Potato Soup
- FAQ about Potato Soup
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Potato Soup
- Quick and easy: This simple potato soup recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Ultimate comfort food: The thick, rich creaminess combined with tender potatoes creates pure comfort in every spoonful.
- Customizable: Whether you want a potato soup vegan version or fully loaded with bacon and cheese, this recipe adapts to your needs.
Ingredients for Potato Soup
This old fashioned potato soup recipe uses starchy russet potatoes for the perfect creamy texture. The chicken broth provides savory depth, while pureeing half the soup creates that signature creaminess without heavy cream. Adding Cajun spice mix gives it a flavor boost, and the sour cream topping adds tangy richness.
What You'll Need
For the Soup Base:
- 6 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon ancho chili powder
For Toppings:
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 slices cooked bacon, crumbled
- ¼ cup fresh chives, chopped
- Extra shredded cheese
Why These Ingredients Matter
- Starchy russet potatoes: These break down perfectly to create that creamy texture when you use an immersion blender or mash some of the potatoes.
- Bacon grease: Cooking vegetables in bacon fat adds incredible depth and that smoky flavor that makes this soup irresistible.
- Ancho chili powder: This mild chili powder adds subtle warmth and complexity without making the soup spicy, elevating it beyond basic potato soup.
How to Make Potato Soup
Step-by-Step Directions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 8 minutes.
- Remove bacon with a slotted spoon and set aside, leaving the grease in the pot.
- Add diced onion and celery to the bacon grease, sauté for 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir for 2 minutes to create a roux.
- Gradually add chicken broth, stirring constantly to prevent lumps.
- Add diced starchy russet potatoes, salt, pepper, and ancho chili powder.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Use an immersion blender to blend about half the soup, or transfer half to a blender for pureeing half the soup.
- Return pureed soup to pot if using a regular blender.
- Stir in milk and heavy cream, heat through without boiling.
- Taste and adjust seasoning, adding Cajun spice mix if desired for extra flavor.
- Ladle into bowls and top with shredded cheese, sour cream topping, crumbled bacon, and fresh chives.
Hint: For a 4 ingredient potato soup, use just potatoes, chicken broth, butter, and milk, then season simply with salt and pepper.
My Top Tips for Potato Soup
Don't skip the step of pureeing half the soup. This is what creates that thick, rich creaminess while still maintaining chunks of potato for texture. Also, when adding the dairy, make sure not to let the soup boil after adding milk and cream, or it may curdle. The ancho chili powder is optional but highly recommended as it adds a subtle depth that makes people say "what's that amazing flavor?" This technique is similar to what we use with our chicken scampi with parmesan rice, where layering flavors makes all the difference.
Making Potato Soup with My Family
Last winter, Adam helped me make this simple potato soup recipe on a snowy Saturday. He was fascinated by the immersion blender and how it transformed the soup. "Mom, it's like magic! The soup gets all thick and creamy!" he said excitedly. When it came time to add the toppings, he carefully sprinkled cheese and bacon on each bowl.
When we all sat down to eat, Adam took a big spoonful and smiled. "This is the best soup ever! Can we have this every week?" Grandma Viola tried hers and said, "An easy and delicious creamy potato soup recipe made by cooking potatoes and onion in bacon grease is exactly how we made it on the farm. This brings back wonderful memories."
Substitutions for Potato Soup
- Potatoes: Try Yukon gold or red potatoes instead of starchy russet potatoes for a different texture and slightly sweeter flavor.
- Vegan version: Make potato soup vegan by using vegetable broth, plant-based milk, and skipping the bacon and dairy toppings.
- Healthier option: Create potato soup healthy by using low-fat milk, skipping the heavy cream, and using turkey bacon.
- Broth: Substitute vegetable broth for chicken broth if you want a vegetarian (but not vegan) version.
Variations on Potato Soup
- Loaded version: Make loaded baked potato soup by adding extra cheese, bacon, and green onions throughout.
- With ham: Try adding diced ham for a hearty twist, similar to this delicious ham and potato soup.
- Cajun style: Double the Cajun spice mix and add andouille sausage for a spicy, Southern-inspired version.
- Slow cooker: Make this in a crockpot by combining all ingredients except dairy, cook on low 6 to 8 hours, then blend and add milk/cream.
Equipment for Potato Soup
- Large Dutch oven or pot: Essential for cooking the soup evenly and having room for all the ingredients.
- Immersion blender: Makes blending the soup directly in the pot quick and easy without transferring hot liquid.
- Potato masher: An alternative to an immersion blender if you prefer a chunkier texture.
- Ladle: For serving the soup neatly into bowls without spills.
Storage Tips for Potato Soup
- Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it sits; thin with extra broth when reheating.
- Freezer: Freeze for up to 3 months. Note that dairy-based soups may separate slightly when thawed; whisk vigorously when reheating.
- Reheating: Warm gently over medium-low heat, stirring frequently. Add splash of milk or broth if too thick.
This recipe is perfect for soup dinner occasions and comfort food collections. The thick, rich creaminess with starchy russet potatoes makes it ideal for cold weather meals. It pairs beautifully with our amish hamburger steak bake or crusty bread for a complete meal.
Adam's Tip for Potato Soup
"Make sure you get lots of bacon and cheese on top because that's the best part. Also, if you dip bread in the soup, it tastes really good. Don't blend all the potatoes because the chunks are important."
FAQ about Potato Soup
What ingredients go in potato soup?
The essential potato soup ingredients include potatoes (preferably starchy russet potatoes), chicken broth or vegetable broth, onions, and dairy (milk and/or cream). For this simple potato soup recipe, we also add bacon for smoky flavor, celery for texture, garlic for depth, and ancho chili powder for subtle warmth. The key is pureeing half the soup to create thick, rich creaminess while leaving chunks for texture. Common toppings include cheese, sour cream topping, bacon, and chives.
What are common mistakes making potato soup?
The biggest mistakes are: (1) Not using starchy russet potatoes, which break down better than waxy varieties, (2) Boiling the soup after adding dairy, which causes curdling, (3) Over-blending, which makes it gluey instead of creamy, (4) Not seasoning enough (potatoes need salt!), and (5) Adding dairy too early. For this old fashioned potato soup recipe, cook the potatoes fully in broth first, then add milk and cream at the end. Use an immersion blender carefully, pureeing half the soup for the best texture.
What can I add to my potato soup for more flavor?
To boost flavor in your simple potato soup recipe, try these additions: Cajun spice mix for heat and complexity, ancho chili powder for subtle smoky warmth, fresh herbs like thyme or rosemary, a splash of white wine when sautéing vegetables, or a parmesan rind simmered in the broth. Cooking vegetables in bacon grease adds incredible depth. You can also add roasted garlic, caramelized onions, or different cheeses like gruyere or smoked cheddar for the sour cream topping.
What is cowboy soup made of?
Cowboy soup is a hearty, rustic soup typically made with ground beef, beans (pinto or kidney), corn, tomatoes, potatoes, and various seasonings like chili powder and cumin. While different from this potato soup, both are comfort foods. Cowboy soup is more of a chili-like stew, while this easy potato soup recipe focuses on creamy, rich potato flavor with chicken broth, dairy, and thick, rich creaminess. Both are perfect soup dinner options but have very different flavor profiles.
Conclusion
It's truly magical how a few dollars' worth of potatoes can turn into a pot of pure gold. Here's to the magic of humble ingredients and the delicious lesson that true comfort doesn't have to cost a fortune. This Potato Soup with its thick, rich creaminess and starchy russet potatoes proves that simple ingredients, when treated right, create something extraordinary.
The technique of pureeing half the soup with an immersion blender creates perfect texture, while ancho chili powder and bacon add depth. Whether you make it traditional or adapt it to be potato soup vegan or potato soup healthy, it's always satisfying. Try our pineapple chicken and rice or lemon grilled salmon for more family favorites. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Easy Potato Soup:
recipe
Easy Potato Soup
Equipment
- 1 Large Dutch oven or soup pot Gives plenty of room for stirring and blending safely.
- 1 Immersion blender Makes it easy to puree part of the soup right in the pot.
- 1 Wooden spoon Gentle for stirring and great for little helpers.
- 1 Ladle Makes serving neat and easy.
Ingredients
- 6 large russet potatoes Peeled and diced.
- 6 slices bacon Chopped.
- 1 medium onion Diced.
- 2 stalks celery Diced.
- 3 cloves garlic Minced.
- 4 cups chicken broth Vegetable broth works for vegetarian.
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons all purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon ancho chili powder
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 4 slices cooked bacon Crumbled.
- 0.25 cup fresh chives Chopped.
Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Scoop it out and set aside, leaving drippings in the pot.
- Add onion and celery to the drippings and cook until soft. Stir in garlic and cook until fragrant.
- Sprinkle flour over the vegetables and stir for about 2 minutes to form a roux.
- Slowly stir in chicken broth. Add potatoes, salt, pepper, and ancho chili powder. Simmer until potatoes are tender.
- Blend about half the soup using an immersion blender to create a creamy texture.
- Stir in milk and heavy cream. Heat gently without boiling.
- Ladle into bowls and top with shredded cheddar cheese, sour cream, crumbled bacon, and chopped chives.
Notes
- For a lighter version, use all milk and skip the heavy cream.
- For vegetarian potato soup, skip the bacon and use vegetable broth.
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months. Reheat gently and stir well.
- This soup pairs beautifully with crusty bread or a simple green salad.
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