Creamy Potato Soup - Creamy, thick and absolutely delish!

Creamy Potato Soup

Thick, creamy, and oh so delicious potato soup.  The ultimate comfort food! A simple recipe with a load of flavor.  

This soup is made almost weekly in our home during the winter months.

Try our Tomato Basil Soup!

Creamy Potato Soup

Creamy Potato Soup in a ladle

I love the flavor and texture celery adds to this soup but if you are not a fan you may omit. We also use russet potatoes but if you like you can use gold potatoes.

Heat a dutch oven or heavy soup pot over medium-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in the stock pot.

Reduce heat to medium, add onions and celery. Cook until soft and translucent, about 5 minutes. Sprinkle flour over the onions/celery and cook, stirring constantly, about 2 minutes.

Slowly pour in chicken stock (chicken broth), whisking constantly until smooth. Add the diced potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on the size of potatoes).

Check out our Ham and Potato Soup!

Creamy Potato Soup in a black bowl garnished with cheese, bacon crumbles, and diced green onions

Using a potato masher or immersion blender, mash some of the potatoes to thicken the soup, leaving some chunks.

Add heavy cream, bring back to a simmer, and cook for an additional 10 minutes until warmed through. Season to taste with salt and pepper.

Top with shredded cheese, bacon, and green onions then serve.

Check out our Bread Pudding!

Potato Soup Recipe

Creamy Potato Soup - Creamy, thick and absolutely delish!

Creamy Potato Soup

Creamy Potato Soup – Creamy, thick and absolutely delish! The ultimate comfort food! A simple recipe with a load of flavor.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: creamy, easy, potato, soup, winter
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 429kcal
Author: DSTR

Ingredients
 

  • 5 medium Potatoes, cooked and cut into cubes
  • 6 slices Bacon, diced
  • 1/2 medium Onion, chopped
  • 1/2 cup all-purpose Flour
  • 1 1/2 cups Heavy cream
  • 4 cups Chicken broth
  • 1/2 teaspoon dry Basil
  • salt and pepper to taste

Instructions

  • Heat a dutch oven or heavy soup pot over med-high heat. Add bacon and cook until crisp, remove with a slotted spoon onto a plate lined with paper towels, leaving bacon grease in the stock pot.
  • Reduce heat to medium, add onions and celery. Cook until soft and translucent, about 5 minutes. Sprinkle flour over the onions/celery and cook, stirring constantly, about 2 minutes.
  • Slowly pour in chicken stock, whisking constantly until smooth. Add potatoes, bring to a boil then simmer until potatoes are very soft (15-30 minutes, depending on the size of potatoes).
  • Using a potato masher or something similar, crush some of the potatoes to thicken the soup, leaving some chunks. Add heavy cream, bring back to a simmer and cook for an additional 10 minutes until warmed through.
  • Ladle soup into bowls and top each as desired.
  • Top with cheddar cheese, bacon and green onions before serving.

Nutrition

Calories: 429kcal | Carbohydrates: 42g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 745mg | Potassium: 982mg | Fiber: 4g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 47mg | Calcium: 73mg | Iron: 2mg

Adapted from jocooks

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