Creamy Potato Soup combines potatoes with a mirepoix (carrots, celery, onion combo), a simple roux, bacon, sour cream, and cheese. All the hardy ingredients you need for a cozy night in, made in just an hour. Simple yet delicious!
Now that we’ve made it through three weeks of January, and our buttons aren’t so tight (yay us!), I thought I’d bring back some comfort food. Because like I’ve said before, I don’t believe in cutting out, just cutting back. Coming in at under 500 calories per bowl (sans the toppings), this Creamy Potato Soup should fit into your meal plan anyway. Just don’t make it every week!
This soup was requested by my youngest over Christmas break. He’s a potato fan (and a bacon + cheese fan!), so I thought it was the perfect time to make a big pot of it. My guys are all grown up now (one in college, one graduated ALREADY!), and the potato soup disappeared faster than I could comprehend. Ok, I get it. Boys know how to EAT. 😀
Creamy Potato Soup Ingredients:
Alright, let’s talk about your grocery list. To make this soup, you will need:
- Veggies: russet potatoes, carrots, celery, and garlic.
- The Roux: fats (in this case, bacon fat and/or butter) plus flour.
- Protein: bacon plus shredded cheese.
- Other: chicken broth, milk (you could use heavy cream here), and sour cream.
- Seasonings: salt and pepper.
- Toppings: additional bacon and cheese, and green onions (plus saltines if so desired).
Let’s cook! Here’s the order of steps I use to complete this soup in an hour:
- Prep the veggies. Start by chopping the carrots, celery, onion, and garlic. (This can also be done the day before and stored in a baggie.)
- Cook the bacon. Sauté the bacon in large stock pot over medium. (Use bacon grease and/or butter and add to pot.)
- Cook the veggies. Add the carrots, celery, and onion to pot with the bacon plus the fats. Cook until softened, and season with salt and pepper. (Meanwhile, peel and chop the potatoes.)
- Make the roux. Add flour to the veggies and stir to absorb. Since the fats are already there, the flour is the next step.
- Add liquid. Next add the chicken broth and milk, and bring mixture to a boil. Reduce to a simmer and cook until sauce is thickened.
- Add potatoes. Cook diced potatoes until softened. The smaller the potato chunks, the quicker it will cook.
- Make it creamy. Once the potatoes are soft, add the sour cream and shredded cheese. Stir until melted and creamy.
- Check seasonings. Test the soup, and add more salt and pepper if needed. Potatoes need a decent amount of salt for flavor.
- Optional step. If you want to make this EXTRA creamy, use an immersion blender to puree a portion of the soup. If you blend for about 20 seconds, that would be perfect. OR, use your regular blender – but make sure you let the soup cool a bit in the blender before you puree.
Don’t forget ALL the toppings for your soup!
- extra bacon
- extra cheese
- green onions
- extra freshly ground black pepper
- saltine crackers!
What to serve WITH this soup?
Make this soup recipe next: Italian Wedding Soup
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Creamy Potato Soup
- 6 slices bacon - diced
- 4 Tablespoons butter - or use bacon grease
- 3 large carrots - chopped
- 2 large celery stalks - chopped
- 1 large onion - chopped
- 4 cloves garlic - minced
- kosher salt and freshly ground black pepper - to taste
- 5 Tablespoon all-purpose flour
- 6 cups lower sodium chicken broth
- 2 1/2 cups 2% milk
- 4-5 large russet potatoes - or 8-9 cups chopped
- 1 cup sour cream light
- 1 1/2 cup shredded cheddar cheese
- extra cheese, bacon, green onions, saltine crackers - to serve
Heat a large stock pot to medium high heat. Add diced bacon, and cook until crisp. Remove from pan along with the bacon fat.
Use reserved bacon grease or butter as your fat, and add it to stock pot. Add carrots, celery, onion, bacon, and salt & pepper, and sauté until vegetables are softened, approximately 5-6 minutes. Add flour, and stir for 2-3 minutes, or until flour is absorbed fully.
Add chicken broth and milk, and stir well. Bring mixture to a boil, and add chopped potatoes. Reduce to a rolling simmer, and cook until potatoes are fork tender. Check seasonings, and add salt and pepper if needed.
Add sour cream and cheddar cheese, and stir until fully absorbed and melted into the soup. Remove from heat.
Optional step. If you want to make this EXTRA creamy, use an immersion blender to puree a portion of the soup. If you blend for about 20 seconds, that would be perfect. OR, use your regular blender - but make sure you let the soup cool a bit in the blender before you puree.
Serve soup with some extra cheese, bacon, green onions, and saltine crackers.