This creamy potato soup delivers cozy comfort in every bite—thick, satisfying, and packed with savory goodness. This delightful soup strikes an ideal balance between indulgence and homey warmth, making it perfect for cozy evenings or feeding family and friends. With tender potatoes, smoky bacon, and a luxuriously creamy broth, it’s a soul-soothing bowl of goodness. Plus, it’s simple to prepare and endlessly customizable. Welcome to your new go-to recipe—let’s dive in!
Why You’ll Love This Creamy Potato Soup
You’ll adore this Creamy Potato Soup for its luscious texture, rich flavors, and satisfying heartiness. Smoky, crispy bacon perfectly complements the silky-smooth potatoes, creating a heartwarming dish that feels like a cozy embrace. It’s the kind of recipe that turns any day into a cozy comfort zone—easy to make, easy to love, and perfect for sharing with loved ones.
Ingredients
- ½ pound bacon, diced
- ½ cup diced onion (≈50 medium onion)
- 3 teaspoons minced garlic (≈3 cloves)
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 6 cups chicken broth
- 3 cups half‑and‑half
- Three pounds of russet potatoes, peeled and cut into half-inch cubes (around 5 to 6 large potatoes)
- 1 teaspoon salt
- ½ teaspoon pepper
Step‑by‑Step: How to Make Creamy Potato Soup
- Set a large pot over medium‑high heat. Cook the diced bacon until your desired crispiness. Remove the bacon and set aside.
- Discard all but 1 tablespoon of the bacon fat. Add the diced onion, cooking until tender—about 3 minutes. Then stir in the garlic and cook just 1 more minute.
- Add the butter to the pot, melting it with the onions and garlic. Whisk in the flour to form a roux—a thick paste that will thicken the soup.
- Gradually pour in the chicken broth, whisking steadily to prevent lumps and ensure a smooth base.
- Stir in the half-and-half, cubed potatoes, salt, and pepper. Bring it to a gentle boil, then lower the heat, cover, and let it simmer. Allow the potatoes to cook until tender, about 25 to 30 minutes, stirring occasionally to avoid sticking.
- Carefully remove about half the soup and blend until smooth—either using an immersion blender or transferring to a stand blender.
- Return the blended portion to the pot and stir in the cooked bacon. Let it simmer for a few minutes to meld the flavors.
- Remove from heat and serve immediately while hot and comforting.
Helpful Tips
- Roux timing: Make sure to whisk the flour into melted butter without rushing. A smooth, golden roux is key to a silky soup.
- Consistency control: Blend more or less of the soup to reach your ideal texture—chunky or silky smooth.
- Flavor layering: Save a bit of bacon for garnish—adds both visual appeal and a crunchy finish.
- Batch cooking: Double the recipe and freeze portions in airtight containers for quick future meals.
Substitutions And Variations
- Vegetarian twist: Replace bacon with smoked paprika and use vegetable broth instead of chicken broth.
- Dairy alternatives: Use full‑fat coconut milk or unsweetened oat milk in place of half‑and‑half for lighter or dairy‑free versions.
- Creamier finish: Swap half‑and‑half for heavy cream for an even richer flavor.
- Cheesy variation: Stir in shredded cheddar or Gruyère at the end for a cheesy potato soup.
- Herb infusion: Add fresh thyme, rosemary, or chives during simmering or as a garnish for a herby punch.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat to preserve creamy texture.
- Freezer: Cool completely, then freeze in sealed, freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
(Per serving, based on originally provided data)
- Calories: 518 kcal
- Carbohydrates: 43 g
- Protein: 12 g
- Fat: 34 g (Saturated: 18 g, Mono: 11 g, Poly: 3 g, Trans: 1 g)
- Cholesterol: 85 mg
- Sodium: 1,198 mg
- Potassium: 950 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 693 IU
- Vitamin C: 12 mg
- Calcium: 137 mg
- Iron: 2 mg
Serving Suggestions
- Garnish with crisp bacon bits, sliced green onions, or shredded cheese for an extra pop of flavor and texture.
- Pair with warm crusty bread, garlic naan, or a crisp side salad to complete the meal.
- For a charming and hearty presentation, ladle the soup into hollowed bread bowls—perfect for entertaining guests!
- Add a dash of hot sauce or a drizzle of truffle oil for elevated flavor.
Frequently Asked Questions About Creamy Potato Soup
Q: Can I make this soup gluten‑free?
Yes! Substitute the all‑purpose flour with gluten‑free flour blend or cornstarch. If using cornstarch, dissolve 2 tablespoons in a little cold water before whisking into the soup toward the end of cooking.
Q: How do I keep the soup from being too watery?
Ensure your roux is well‑cooked and properly thickening before adding liquids. Also, blend enough of the soup to help thicken it naturally. If needed, simmer uncovered a bit longer to reduce excess moisture.
Q: Can I prepare this in advance?
Absolutely. You can cook the base (without blending) and refrigerate it. When ready to serve, reheat slowly and blend half before adding bacon. This approach ensures fresh texture and flavor.
Q: My soup gets grainy when I reheat—how do I fix that?
Reheat gently over low heat, stirring frequently. If the texture is off, add a splash of half‑and‑half or broth and whisk until smooth.
Q: What is the best potato to use for creamy soup?
Russet potatoes work beautifully—their high starch content naturally yields a silky texture. Yukon Golds also work well and add a buttery flavor, though they may result in a slightly chunkier texture.
Conclusion
Creamy Potato Soup is one of my all-time favorite cozy dishes—it’s unbelievably comforting, effortlessly rich, and surprisingly simple to make. I hope it warms you up on chilly days and becomes a beloved staple in your kitchen. Thank you so much for cooking along—I genuinely hope you enjoy every creamy, bacon-studded spoonful. Wishing you joyful cooking and a kitchen filled with mouthwatering scents and happy moments!
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Creamy Potato Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Creamy Potato Soup is the ultimate comfort meal—smooth, rich, and loaded with bacon and hearty potatoes. Perfect for chilly nights and quick weeknight dinners. This satisfying recipe is easy to prepare, family-approved, and freezer-friendly. A must-save soup recipe for cozy meals at home!
Ingredients
½ pound bacon, diced
½ cup diced onion
3 teaspoons minced garlic
½ cup unsalted butter
½ cup all-purpose flour
6 cups chicken broth
3 cups half-and-half
3 pounds russet potatoes, peeled and diced (½-inch pieces)
1 teaspoon salt
½ teaspoon black pepper
Instructions
- Set a large pot over medium‑high heat. Cook the diced bacon until your desired crispiness. Remove the bacon and set aside.
- Discard all but 1 tablespoon of the bacon fat. Add the diced onion, cooking until tender—about 3 minutes. Then stir in the garlic and cook just 1 more minute.
- Add the butter to the pot, melting it with the onions and garlic. Whisk in the flour to form a roux—a thick paste that will thicken the soup.
- Gradually pour in the chicken broth, whisking steadily to prevent lumps and ensure a smooth base.
- Stir in the half-and-half, cubed potatoes, salt, and pepper. Bring it to a gentle boil, then lower the heat, cover, and let it simmer. Allow the potatoes to cook until tender, about 25 to 30 minutes, stirring occasionally to avoid sticking.
- Carefully remove about half the soup and blend until smooth—either using an immersion blender or transferring to a stand blender.
- Return the blended portion to the pot and stir in the cooked bacon. Let it simmer for a few minutes to meld the flavors.
- Remove from heat and serve immediately while hot and comforting
Notes
For a vegetarian version, omit bacon and use vegetable broth.
Blend more or less for your preferred soup texture.
Store leftovers in the fridge (up to 4 days) or freezer (up to 2 months).
Garnish with cheese, green onions, or extra bacon for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 518 kcal
- Sugar: 6 g
- Carbohydrates: 43 g
- Protein: 12 g