A perfect meal as the nights get colder, our Easy Potato Soup is quick yet tasty. Warm and comforting, it’s like a hug in a bowl!
When the temperature drops and the first hint of fall chase away summer heat, I can be found in the pantry pulling out ingredients for my easy potato soup. If you’ve been on the hunt for the perfect homemade potato soup recipe, it’s time to put away those hunting boots and have a seat, because you’ve officially tracked it down!
I’m crazy for potato recipes. If you want a delicious version of this soup that practically cooks itself, try my crockpot potato soup. If you’re looking for a potato soup with a boost of protein, you’ll love my creamy chicken potato soup! I hope you try these soups next. ♥
WHAT I LOVE MOST ABOUT THIS RECIPE
- It’s a homemade soup from scratch that is oh so easy to put together!
- You can adjust the texture to your preference.
- You can add as much bacon, cheese, and green onion as you’d like! Even a dollop of sour cream is perfect.
- It’s easy to make ahead and freeze, meaning it’s perfect for a weeknight supper or a party!
Which Potatoes Are Best For Potato Soup?
Without question, Russet Potatoes are the best for this creamy potato soup recipe. Russets break down, adding a nicer texture and flavor to this soup. Potatoes such as Yukon Gold or Red Skin keep their shape, and will not add much to the flavor or thickening process of this easy potato soup unless you blend them. Cook’s Illustrated has recommended Red Bliss potatoes as a great addition to this soup. They do add a nice potato flavor, but I still prefer Russet.
Potato Soup Ingredients
- Yellow Onion
- Dried Thyme
- Salt + Pepper
- Chicken Broth
- Better than Bouillon
- Whole Milk
- Heavy Cream
Texture: This soup is great because you can make it as chunky or as smooth as you’d like. You can leave it, as is, with chunks of potato throughout, or you can use a standard or immersion blender to blend it. Immersion is better, but the standard will work. It’s best to blend only a little at a time…let’s talk about why. I generally blend about half of the soup to get the best combo of rich and creamy and chunky!
- Hot Liquids + Blenders = Potential Disaster: It is best to let the soup cool before blending. I understand that this is difficult, as you are probably in a hurry, and if you are anything like me, you didn’t read this until you were ready to blend. With that said, you can put hot liquid into a blender. Fill it halfway, as the hot soup will expand during the blend. Also, most blenders come with a removable part on the lid to allow steam to escape. Leave this off, and keep an eye on it. If you leave it on or your blender completely closed, proceed with caution, blending small batches at a time. A closed lid can turn a blender into a pressure cooker when it’s full of hot liquid. Explosions are very possible.
Cooking: Be sure to follow the cooking instructions. Do NOT boil the soup once you have added the milk and cream. Simmering is the way to go! If the heat gets too high, the milk and or cream can separate or curdle, ruining the whole dish.
STORING + FREEZING TIPS
- How Long Can You Keep This In The Fridge? This soup stores best in a well-sealed container to maintain flavor and freshness. Be sure that the soup has cooled completely before putting it in the fridge. Once properly stored, your soup will last in the fridge for up to four days!
- Can You Freeze This? I don’t care for this soup frozen.
Although this loaded potato soup recipe is marvelous on its own, I like to serve it with a side of warm, buttery crescent rolls, my truly amazing (I truly mean this with ALL humility!!) garlic and herb parker house rolls, or easy-peasy Bisquick biscuits. Add a green, crispy salad to your table to top it all off.
How Do You Make Easy Potato Soup?
- Cook the bacon over medium heat, until crisp.
- Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes.
- Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
- dd potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.
***See Full Instructions On Recipe Card Below
More Really Delicious Soup Recipes
- Crack Chicken Noodle Soup
- Cheeseburger Soup
- Vegetable Beef Soup
- The Best Chicken Tortilla Soup
- Beer Cheese Soup
- Chicken Noodle Soup
- Sausage Tortellini Soup
Easy Potato Soup
- 12 Ounces Bacon Chopped
- 1 Cup Onion Chopped
- 4 Large Garlic Cloves Minced
- 1/2 Cup Carrots Peeled and Finely Diced
- 1/2 Cup Celery Finely Diced
- 1/4 Teaspoon Dried Thyme
- 1/4 Cup All-Purpose Flour
- 2 Pounds Russet Potatoes Peeled and Chopped into Small Pieces
- 32 Ounces Low Sodium Chicken Broth
- 1 Tablespoon Better than Bouillon~Chicken Flavor
- 2 Cups Whole Milk
- 1/2 Cup Heavy Cream Warmed
- In a large Dutch oven, cook the bacon over medium heat, until crisp. Remove cooked bacon; drain on a paper towel-lined plate. Set aside. Drain off all but 2 Tablespoon of rendered bacon fat.
- Add onion, garlic, carrots, celery, thyme, 1 teaspoon salt and 1/2 teaspoon of pepper to Dutch oven and cook, over medium heat until vegetables are almost tender, 6-8 minutes. Sprinkle veggies with flour and continue to cook, stirring occasionally, for 1 minute.
- Add potatoes, chicken stock, Better than Bouillon and milk. Gently bring the soup to a simmer, but do not boil (or the soup might break). Simmer until the potatoes are tender, 15- 20 minutes. Stir in the heavy cream.
- Cool the soup slightly then ladle half the soup into a blender and blend until smooth. (Make sure the blender is only half filled-Hot soup will expand ). Pour back into soup pot and heat as needed. Adjust seasoning.
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