Easy Potato Soup

This Easy Potato Soup is creamy, comforting, and made with simple pantry ingredients like russet potatoes, bacon, and milk. It is a cozy family favorite that comes together quickly and tastes like a hug in a bowl.

No ratings yet

Print Pin

Course: Dinner, Soup

Cuisine: American

Keyword: comfort food soup, creamy potato soup, Easy potato soup, homemade potato soup, old fashioned potato soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 410kcal

Cost: $10

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.

Nutrition