Creamy Potato Soup

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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!

Soup Season at our home looks like a constant rotations of flavors and textures. We love a spicy Turkey Taco Soup, some delicious Creamy Wild Rice Soup, and this healthy Detox Lentil Soup any given night of the week!

Side shot of a spoonful of creamy potato soup being scooped out of a square white bowl of soup.

Best Potato Soup

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. 😀

Overhead shot of a blue pot of creamy potato soup.

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).
Overhead shot of bowls of chopped russet potatoes, the mirepoix of carrots, celery, and onions, and garlic, on a gray background.
Overhead shot of cooking the mirepoix plus bacon, in a large stockpot.

How to make this soup

  1. 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.)
  2. Cook the bacon. Sauté the bacon in large stock pot over medium. (Use bacon grease and/or butter and add to pot.)
  3. 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.)
  4. Make the roux. Add flour to the veggies and stir to absorb. Since the fats are already there, the flour is the next step.
  5. 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.
  6. Add potatoes. Cook diced potatoes until softened. The smaller the potato chunks, the quicker it will cook.
  7. Make it creamy. Once the potatoes are soft, add the sour cream and shredded cheese. Stir until melted and creamy.
  8. Check seasonings. Test the soup, and add more salt and pepper if needed. Potatoes need a decent amount of salt for flavor.
  9. 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.
Side shot of two square white bowls of creamy potato soup, with toppings of bacon, cheese, and green onion, with my hand scooping out a spoonful, all on a gray background.

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?

Overhead shot of two square white bowls of creamy potato soup, with toppings of bacon, cheese, and green onion, on a gray background.

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.

xoxo ~Sue

Overhead shot of two square white bowls of creamy potato soup, with toppings of bacon, cheese, and green onion, on a gray background.

Creamy Potato Soup

Sue Ringsdorf
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!
5 from 11 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish, Soup
Cuisine American
Servings 8 bowls
Calories 495 kcal

Ingredients
  

  • 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

Instructions
 

  • Heat a large stock pot to medium high heat. Add diced bacon, and cook until crisp.
  • Use reserved bacon grease or butter as your fat. Add carrots, celery, onion, bacon, and salt & pepper, and sauté until vegetables are softened, approximately 5-6 minutes. Add garlic and stir for 30 seconds. 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.

Video

Nutrition

Calories: 495kcalCarbohydrates: 50gProtein: 19gFat: 25gSaturated Fat: 13gCholesterol: 64mgSodium: 440mgPotassium: 1305mgFiber: 3gSugar: 7gVitamin A: 5140IUVitamin C: 14.9mgCalcium: 337mgIron: 2.6mg
Keyword best ever potato soup, creamy potato soup
Tried this recipe?Let us know how it was!

22 Comments

  1. Cassandra W. says:

    I made this potato soup for my family last night and it was a big hit with everyone. So delicious!!

    1. Suebee Homemaker says:

      Hi Cassandra! I’m so glad you enjoyed the soup. It’s perfect for chilly weather!

  2. Anne Lawton says:

    Soup season is here, and this is the perfect soup to celebrate the season.

    1. Suebee Homemaker says:

      I agree! It’s one of our regulars! 🙂

  3. colleen kennedy says:

    Spot on for flavor and texture, so yummy!

  4. My son has just recently started eating baked potatoes (lol) so I think he would love this soup! I know I will!

    1. Suebee Homemaker says:

      Hi Wanda! I just made this soup again, and the leftovers are great too.

  5. This looks amazing! Love all those big chunks of potatoes

    1. Suebee Homemaker says:

      It’s chunky and creamy at the same time!

  6. Potato soup is one of the best cozy comfort foods. This recipe is fantastic!

    1. Suebee Homemaker says:

      Thanks so much, Vanessa! It’s on the menu here tonight! 🙂

    2. Suebee Homemaker says:

      Thank you so much, Vanessa! Glad you enjoyed it. 🙂

  7. Can red potatoes be used instead of Russet potatoes?

    1. Suebee Homemaker says:

      I recommend that you use russet potatoes for this recipe.

  8. Kiki Leppo says:

    Can I substitute 1 cup Greek yogurt for sour cream?

    1. Suebee Homemaker says:

      Yes, Greek yogurt would work as a replacement. Enjoy!

  9. First time in a long time that EVERYONE liked what I made for dinner! I can usually please one or two of them, but there is always that one kid who doesn’t like what I spent my day making! 🙂 This makes a huge pot of soup…and we ate every drop! Hooray!

    1. Suebee Homemaker says:

      I’m SO happy that you tried the soup, Cathy! It’s one of our favorites too! 🙂

  10. Kellie Gaffney says:

    Soup was delicious! We had enough left over for another meal and a dinner for family friends.

    1. Suebee Homemaker says:

      I’m so glad you enjoyed the soup, Kellie! Thanks for trying it! 🙂

  11. I love this soup! The bacon really makes the soup and it is a steal at 495 calories…..! More soup please!

    1. Suebee Homemaker says:

      More soup coming up! 🙂

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