This Creamy Potato Soup is the ultimate comfort food, perfect for chilly days or cozy nights in. With crispy bacon, tender potatoes, and a rich, creamy broth, this soup is sure to warm your heart and satisfy your taste buds.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of butter, flour, and half and half creates a velvety smooth texture.
- Hearty and Satisfying: Loaded with potatoes and bacon, this soup is a complete and filling meal.
- Easy to Customize: Add your favorite toppings or adjust the seasonings to your liking.
Ingredients
- Bacon: Adds a smoky, savory flavor.
- Diced onion: Provides a sweet and savory base.
- Minced garlic: Adds a pungent and aromatic flavor.
- Unsalted butter: Used to create a roux and add richness.
- All-purpose flour: Used to thicken the soup.
- Chicken broth: Forms the liquid base of the soup.
- Half and half: Adds creaminess and richness.
- Russet potatoes: Provides a hearty and starchy texture.
- Salt and pepper: To taste.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Creamy Potato Soup
Step 1: Cook the Bacon
Heat a large pot over medium-high heat and cook the diced bacon until fully cooked. Remove the bacon and set aside, leaving one tablespoon of bacon grease in the pot.
Step 2: Sauté the Onion and Garlic
Add the diced onion to the pot and cook until tender, about 3 minutes. Add the minced garlic and cook for 1 minute.
Step 3: Make the Roux
Melt the butter in the pot with the onion and garlic. Whisk in the flour to create a paste (roux).
Step 4: Add Broth and Half and Half
Slowly whisk in the chicken broth, about ½ cup at a time, whisking continuously. Mix in the half and half, potatoes, salt, and pepper.
Step 5: Simmer
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 25-30 minutes, stirring occasionally.
Step 6: Blend
Remove half of the soup and blend it with an immersion or regular blender until smooth.
Step 7: Combine and Simmer
Add the blended soup back to the pot along with the cooked bacon. Simmer for a few minutes.
Step 8: Serve
Remove the soup from the heat and serve immediately.
Pro Tips for Making the Recipe
- Use quality bacon: The better the quality of the bacon, the better the flavor of the soup.
- Don’t overcook the potatoes: Cook just until tender to avoid mushiness.
- Blend half of the soup: This creates a smooth and creamy texture while leaving some chunks of potato for heartiness.
How to Serve
- Main Course: Serve the soup as a hearty and satisfying main course.
- Side Dish: Pair with crusty bread or a side salad.
- Garnish: Top with shredded cheese, sour cream, chives, or extra bacon.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating
Reheat the soup on the stovetop over medium heat or in the microwave until heated through.
FAQs
1. Can I use a different type of potato?
Yes, you can use Yukon gold or red potatoes.
2. Can I use milk instead of half and half?
Yes, you can use milk, but the soup will be less creamy.
3. Can I make this soup vegetarian?
Yes, omit the bacon and use vegetable broth.
4. Can I freeze this soup?
Yes, this soup freezes well. Cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator.
Print
Creamy Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Potato Soup is a rich and comforting dish featuring tender potatoes, crispy bacon, and a smooth, velvety broth. It’s a classic soup perfect for a chilly day.
Ingredients
- 1/2 pound bacon, diced
- 1/2 cup diced onion (about 1/2 medium onion)
- 3 teaspoons minced garlic (about 3 cloves)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 3 cups half and half
- 3 pounds russet potatoes, peeled and diced into 1/2-inch pieces (about 5-6 large potatoes)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook Bacon: Heat a large pot over medium-high heat and cook the diced bacon until fully cooked (crispy or soft, depending on preference). Remove the bacon from the pot and set aside.
- Sauté Onion and Garlic: Remove all but 1 tablespoon of bacon grease from the pot. Add the diced onion and cook until tender, about 3 minutes. Add the minced garlic and cook for 1 minute.
- Make Roux: Melt the unsalted butter in the pot with the onion and garlic. Whisk in the all-purpose flour to create a paste (roux).
- Add Broth: Slowly whisk in the chicken broth, about ½ cup at a time, whisking continuously to keep a smooth consistency.
- Add Dairy and Potatoes: Mix in the half and half, diced potatoes, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer until the potatoes are tender (about 25-30 minutes), stirring occasionally.
- Blend Soup: Remove half of the soup from the pot and blend it with an immersion or regular blender until smooth.
- Combine and Add Bacon: Add the blended soup back to the pot, along with the cooked bacon. Simmer for a few minutes and stir to incorporate the bacon.
- Serve: Remove the soup from the heat and serve fresh!
Notes
- You can use heavy cream instead of half and half for a richer soup.
- For a thicker soup, blend more of the potatoes.
- Top with shredded cheese, sour cream, or chives for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 518
- Sugar: 6g
- Sodium: 1198mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
