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–+ servings
A bowl of creamy potato soup garnished with crispy bacon, chopped chives, and fried onions, placed on a napkin with a spoon beside it.
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Perfect Comfort Food Recipe

This Cream of Potato Soup is a cozy, classic recipe made with tender potatoes, vegetables, herbs, and a touch of bacon. Naturally creamy without excess dairy and ready in about 30 minutes — perfect for weeknights or Soup Sunday.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 246kcal
Author: Stephanie Wilson

Ingredients

  • 3 slices bacon chopped
  • 1 tablespoon butter
  • 1 onion chopped
  • 3 carrots chopped
  • 3 stalks celery chopped with their leafy greens
  • 4 large potatoes diced (like Yukon gold or peeled russet potatoes)
  • 4 cups reduced sodium chicken stock
  • 3 tablespoons alll-purpose flour
  • ½ teaspoon red pepper flakes
  • 2 fresh thyme sprigs or ¼ teaspoon dried thyme
  • 1 cup milk

Instructions

  • Saute bacon in large dutch oven until browned, and set aside.
  • Reserve 1 tablespoon of the bacon drippings, heat the dutch oven to a medium heat and melt 1 tablespoon of butter. Add the 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 the 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. Ladle servings into bowls and garnish with the bacon, additional melted butter or even some shredded cheese.

Notes

  1. Potatoes: Yukon gold potatoes create the creamiest texture, but russets also work well.
  2. Blending: An immersion blender makes this easy, but you can carefully blend in batches using a countertop blender.
  3. Make Ahead: This soup can be made up to 3 days in advance and stored in the refrigerator.
  4. Freezing: For best results, freeze the soup before adding milk. Stir in dairy when reheating.
  5. Consistency: If the soup thickens after chilling, add a splash of milk or stock when reheating.

Nutrition

Calories: 246kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 187mg | Potassium: 963mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5318IU | Vitamin C: 32mg | Calcium: 96mg | Iron: 2mg