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. My easy potato soup recipe ranks right up there with Vegetable Beef Soup as a family favorite, mostly because it’s delicious but also because it’s loaded with flavor, cheese…and bacon. Great for family events and football Sundays, this easy potato soup will have everyone asking for the recipe, and of course, they’ll all want seconds.
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!
SAVE THIS EASY POTATO SOUP
TO YOUR SOUP BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Easy Potato Soup?
Like my Cheeseburger Soup, easy potato soup is packed full of flavors. This easy creamy potato soup starts out with cooked, chopped bacon. There is nothing that brings people together like bacon. Chopped onion and minced garlic will add a little spice and a ton of flavor. You’ll need diced carrots and celery to add color and texture, followed by thyme and some salt and pepper to taste. Flour makes an appearance here too and is needed to thicken the soup. Russet potatoes are next, peeled and chopped, since you cannot have good old fashioned potato soup without potatoes. Finish off this easy potato soup with chicken broth, Better than Bouillon chicken flavor, whole milk, and heavy cream.
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.
How Do You Make Easy Potato Soup?
We promised easy, so there is no question that we’ve definitely kept this potato soup recipe easy! Perhaps the easiest potato soup from scratch, you’ll start this recipe with a large Dutch oven and crispy bacon (reserve 2 Tbsp of the fat). Cook it, drain it, dry it and chop it! Add onion, garlic, carrots, celery, thyme, 1 tsp salt and ½ a tsp pepper to Dutch oven to cook. Heat it all over medium until the veggies are almost tender, sprinkle them with the flour and continue to cook for another additional minute while stirring. Add potatoes, chicken stock, Better than Bouillon flavor and milk. Bring to a simmer but do not boil. Simmer it until the potatoes are tender, and then add the heavy cream. Cool slightly, blend, add it back to the pot and heat as needed…add more seasonings to taste.
Note: Be sure to fill the blender only halfway when blending. Hot soup expands, and the situation will escalate to disaster level very quickly.
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.
Fans Also Made:
None foundRATE THIS RECIPE
Recipe Notes For Easy Potato Soup:
Texture: This easy potato 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.
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 is 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.
Hashbrowns: You definitely can use frozen hashbrowns in the crockpot version of this soup, and it works there because the recipe is tweaked a bit. Some (crazy) people choose to use hashbrowns in the homemade, from scratch, lovingly perfected version of this soup. I say don’t do it. Hashbrowns are no replacement for potatoes in this soup. You won’t get the flavor or the texture that you’re looking for. When made with real potatoes, this truly is the best potato soup recipe ever!
How Do You Make Easy Potato Soup In The Crockpot?
So, there are a few ways to make easy potato soup in the crockpot. You can start with diced potatoes, and lay them flat along the bottom of the pot. If you prefer, frozen cubed hash browns can be used here as well. Add chicken broth, onions, carrots, and spices. For the crockpot, a great way to keep potato soup easy is to use a can of cream of chicken soup and a brick of cream cheese. Add the soup to the slow cooker and cook on low. You’ll know it’s ready when the potatoes start to fall apart. Add one 8 ounce block of cream cheese and cook an additional 30 minutes until melted, stirring occasionally. Serve, and top with lots of bacon, cheese, and green onion!
Can You Make Easy Potato Soup Ahead Of Time?
Yes! When you’re making this soup ahead of time and planning to freeze it, do not add the cream. Make up the rest of the dish—sans cream—and freeze that. The texture of the soup is such that it’s best to thaw the frozen soup, bring it to temperature, then add the cream and heat through. But remember, once the cream is added do not boil the soup. If you’re making this soup ahead of time for later in the day, or even the next day, use the same method. Leave out the cream, and refrigerate.
Can You Freeze Easy Potato Soup?
Yes! We discussed making ahead and freezing, but you can also freeze your leftovers. Separate soup into one gallon Ziploc freezer bags. About two cups for every one-gallon bag will work perfectly. This is a great method for freezing soup because it really saves space when you lay the bags flat, and it’s a good way to portion. Remember, this is an easy potato soup with bacon. It adds so much flavor, so be sure to cook up some fresh bacon when reheating leftovers!
What Do You Serve With Easy Potato Soup?
Although this loaded potato soup recipe is marvelous on its own, I like to serve it with a side of warm, buttery rolls. Add a green, crispy and ultra colorful salad to your table to top it all off. Crusty garlic bread sticks also go well with easy potato soup, and they are so yummy to dip!
More Soup Recipes…
- Easy Cream of Broccoli Soup – This soup is loaded with flavor and nutrition benefits!
- Chicken Tortellini Soup -One dish dinner loaded with juicy chunks of chicken, tender tortellini, veggies and a bit of sausage.
- Lasagne Soup – Rich tomato based soup loaded with Italian sausage, pasta, mushroom, and spinach!
- Hamburger Soup – is a home-style, hearty meal sure to satisfy healthy appetites and stir up happy memories of Grandma’s house.
- Crockpot Potato Soup is a flavorful fix it & forget it meal that’s perfect for a cold winter’s day! Velvety, thick, & creamy, it’s a hearty family favorite!
- Spinach Soup – is so rich and creamy- your family won’t mind eating their veggies! Quick to make & hearty enough for a meal, it looks pretty on the table too!
More Comforting Dishes…
- Ranch Potatoes – Our Ranch Potatoes are comfort food on steroids. With just one hour, one baking pan, and a few ingredients, you can toss together a scrumptious side dish.
- Scalloped Potatoes and Ham – A heapin’ helpin’ of cheesy Scalloped Potatoes and Ham is big time comfort. A truly delicious special event side dish or weeknight main course!