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Easy Potato Soup topped with bacon bits, shredded cheese, and spring onions, in a white bowl.

Easy Potato Soup

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!
Course Soup
Cuisine American
Keyword Comforting Soup, Easy Soup, Potato Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8
Calories 89kcal
Author Kathleen


  • 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
  • Salt
  • Pepper
  • 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.


Serving: 1/6 of the recipe | Calories: 89kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 83mg | Potassium: 183mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 2.1mg | Calcium: 25mg | Iron: 0.4mg