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Cream of Potato Soup is a creamy bowl of comfort on chilly days. Packed with healthy vegetables, and seasoned with fresh herbs and bacon, it’s a delicious soup you’ll love.
Easy to prepare in under 30 minutes, this warm Cream of Potato Soup is a perfect antidote for cold, wintry nights, brisk fall afternoons, rainy spring days… or any other day as well.
A bowl of steaming potato soup, with just the right amount of kick and, of course, that quintessential bacon flavor we all love, will be a recipe you’ll come back to time and time again.
Cream of Potato Soup Ingredients
Specific measurements are in the recipe card below.
- Yukon or russet potatoes
- Chicken Stock
- Flour: to thicken
- Fresh thyme
- Red pepper flakes
- Milk or cream
How to Make Cream of Potato Soup
Saute bacon in a large dutch oven until browned, and set aside.
Melt butter in the dutch oven and add onion, carrots, and celery; cook until softened, about 8 minutes. Season the vegetables with salt and pepper to taste, and then add the diced potatoes and flour. Stir and cook for an additional minute.
Pour chicken stock over the vegetables, add the red pepper flakes and thyme; bring to a boil. Reduce heat and simmer the soup, uncovered, for 10-15 minutes or until the vegetables are tender when pierced with a fork.
Cream the soup in batches in a blender, or use an immersion blender to puree the soup. Add the milk and heat through.
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- Easy Creamy Root Vegetable Soup
- Slow Cooker Cream of Potato Soup
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- A Curried Carrot Soup