Potato Soup
This Potato Soup recipe embodies everything people love about homemade comfort food — rich, creamy, and heartwarming from the very first spoonful. The natural sweetness of tender baby red potatoes pairs beautifully with the savory depth of bacon and the fragrant blend of onion, celery, and parsley.
What makes this soup truly special is its texture — thickened with a buttery roux and enriched with cream for that velvety smoothness that hugs every bite. It’s a soup that feels both nostalgic and indulgent, perfect for chilly evenings, family gatherings, or whenever you crave something hearty and soothing.
Every spoonful brings a satisfying balance of earthy potatoes, smoky bacon, and creamy richness, reminding you that sometimes, the simplest ingredients make the most memorable meals.
Why People Will Love This Potato Soup Recipe
Pure comfort in a bowl – The creamy texture, rich flavor, and hearty ingredients make this soup the ultimate comfort food — perfect for cozy nights or cold winter days.
Balanced layers of flavor – The smokiness of bacon, sweetness of onion and celery, and buttery richness of the roux come together to create a deeply satisfying taste.
Velvety smooth and hearty – The combination of tender red potatoes and creamy broth gives the soup both body and silkiness, offering a luxurious mouthfeel in every bite.
Homemade warmth and nostalgia – It evokes memories of home-cooked meals and family gatherings, reminding people of the simple joys of real, comforting food.
Customizable and crowd-pleasing – Whether topped with cheese, green onions, or extra bacon, this soup can be personalized to anyone’s taste, making it a guaranteed favorite at the table.
Perfect all-season meal – It’s rich enough for a cold winter night yet light enough to enjoy year-round — a timeless classic that never loses its appeal.
Key Ingredients:
Baby Red Potatoes – The heart of the dish, these potatoes hold their shape while delivering a naturally creamy texture and mild sweetness that forms the perfect base for a comforting soup.
Bacon – Adds depth, smokiness, and a touch of savory indulgence. The rendered fat enriches the soup, while crispy bits on top bring texture and bold flavor contrast.
Onion and Celery – These aromatic vegetables lay the foundation for flavor, infusing the broth with subtle sweetness and earthy undertones that balance the richness of the cream and butter.
Milk and Whipping Cream – The soul of the soup’s velvety texture. Whole milk provides body and smoothness, while a touch of cream adds luscious richness that makes every spoonful feel indulgent.
Butter and Flour (Roux) – The classic French thickening method transforms the soup into a silky, creamy masterpiece — buttery, smooth, and perfectly cohesive.
Chicken Bouillon – Enhances the savory backbone of the soup, layering in a comforting umami flavor that deepens the overall taste.
Fresh Parsley – Brings a touch of brightness and color, cutting through the richness and keeping the flavors fresh and balanced.
Expert Tips:
Choose the right potato variety – Baby red potatoes are ideal because they hold their shape without turning mushy. If you prefer a creamier, mashed consistency, substitute part of the batch with Yukon Gold or Russet potatoes for a silkier finish.
Layer your flavors early – Start by sautéing the bacon, then cook your onions and celery in a small amount of the rendered bacon fat. This technique builds a deep, savory flavor base that carries through the entire soup.
Make a proper roux – Take your time cooking the butter and flour mixture (roux) for at least 2–3 minutes before adding it to the soup. This cooks off the raw flour taste and ensures a smooth, velvety texture without lumps.
Add the dairy gradually – When combining milk, cream, and the roux with the hot soup, add them slowly and stir continuously. This helps prevent curdling and keeps the soup silky instead of grainy.
Control the salt carefully – Bacon, bouillon cubes, and butter already contain sodium, so always taste before adding extra salt. It’s easier to add a pinch later than to fix an overly salty soup.
Let the soup rest briefly before serving – Allowing the soup to sit for 5–10 minutes off the heat helps the flavors meld together and thickens the consistency naturally.
Customize for richness – For an extra indulgent version, stir in a spoonful of sour cream or a handful of shredded cheddar at the end. For a lighter soup, replace some of the milk with low-sodium chicken broth.
Garnish like a pro – Always finish with fresh toppings like green onions, crispy bacon bits, or shredded cheese. These contrasting textures and bright notes elevate the dish from comforting to restaurant-worthy.
Potato Soup
Ingredients
For the Soup Base:
Baby red potatoes — 2½ pounds, sliced into small bite-sized pieces
Bacon — ½ pound, uncooked and finely diced
Onion — 1 medium, diced
Celery — ¼ bunch, diced
Milk — 8 cups, whole milk preferred for creaminess
Water — 3 cups
Chicken bouillon cubes — 4, dissolved in 1 cup of hot potato water before adding the remaining 3 cups of water
Salt — 1 teaspoon, or to taste
Black pepper — 1 teaspoon, freshly ground
Salted butter — ¾ cup, for the roux
All-purpose flour — ¾ cup, for thickening
Fresh parsley — ¼ bunch, finely chopped
Whipping cream — 1 cup, for richness
For Garnish:
Shredded cheese, for topping
Crispy bacon bits, for texture
Chopped green onions, for freshness and color
Instructions
Cook the potatoes.
In a large pot, bring the potatoes to a boil in enough water to cover them.
Cook for about 10 minutes, or until just fork-tender.
Drain well and set aside.
Crisp the bacon.
In a large sauté pan over medium heat, cook the diced bacon until golden and crisp.
Transfer the bacon to a paper towel–lined plate to drain.
Discard most of the rendered fat, leaving a small amount in the pan for flavor.
Sauté the aromatics.
In the same pan with a bit of bacon fat, add the diced onion and celery.
Cook over medium-high heat for about 5 minutes, or until the vegetables are softened and fragrant.
Remove from heat and set aside.
Build the soup base.
In the large pot, combine the milk, 3 cups of water, dissolved chicken bouillon, salt, and black pepper.
Heat over medium-high, stirring often, until the mixture is very hot but not boiling — about 8 minutes.
Prepare the roux.
In a small saucepan, melt the butter over medium-low heat.
Whisk in the flour and cook for 2–3 minutes, stirring constantly, until the mixture is smooth and begins to bubble gently — this will help thicken the soup.
Thicken the soup.
While stirring the hot soup base continuously, slowly pour in the roux.
Continue stirring for about 4 minutes, or until the soup becomes thick and creamy.
Combine and finish.
Add the sautéed vegetables, cooked potatoes, chopped parsley, and whipping cream.
Stir gently to combine and heat through.
Adjust seasoning with additional salt and pepper if needed.
Serve and garnish.
Ladle the soup into bowls and top each serving with shredded cheese, crispy bacon bits, and chopped green onions.
Serve hot and enjoy the rich, comforting flavors of homemade potato soup.
Important Notes When Making Potato Soup
Consistency is key – This soup should be rich and velvety, not watery or overly thick. If it feels too heavy, add a splash of warm milk or broth to loosen it. If too thin, let it simmer a few extra minutes uncovered to naturally thicken.
Cook the potatoes just right – Boil the potatoes only until fork-tender, not mushy. Overcooking will cause them to disintegrate and make the soup grainy instead of creamy.
Don’t rush the roux – The butter-flour base needs a couple of minutes to cook properly. A pale golden roux adds flavor and prevents a raw flour taste while giving the soup its smooth, luxurious body.
Mind your salt levels – Between the bacon, bouillon, and salted butter, sodium can accumulate quickly. Always taste before seasoning; it’s easier to add more salt than to fix an overly salty batch.
Use full-fat dairy for best results – Whole milk and real cream give the soup richness and structure. Low-fat versions can cause the soup to separate or taste thin.
Reheat gently – When reheating leftovers, warm the soup slowly over low heat and avoid boiling. Rapid reheating can cause the dairy to split and ruin the creamy texture.
Garnish thoughtfully – Don’t skip the toppings — shredded cheese, crispy bacon bits, and fresh green onions add texture, aroma, and a burst of flavor that complete the dish.
Fresh ingredients make a difference – Use fresh parsley and real butter for the best flavor balance. Artificial substitutes or dried herbs will dull the soup’s natural warmth and aroma.
Let the flavors marry – Potato soup actually tastes better after sitting for a few hours or overnight, as the flavors deepen and meld. It’s an excellent make-ahead dish for meal prep or gatherings.
How to Enjoy Potato Soup After Cooking:
Let it rest before serving: Once your soup is finished cooking, let it sit for 5–10 minutes off the heat. This resting time allows the flavors to meld together and the soup to naturally thicken to its perfect creamy consistency.
Serve it piping hot: Potato soup is best enjoyed warm, when the butter, cream, and cheese are still rich and velvety. Avoid serving it too hot (boiling), as that can dull the delicate flavors of the dairy.
Add fresh toppings for contrast: Right before serving, garnish each bowl with crispy bacon bits, shredded cheddar, chopped green onions, and a sprinkle of parsley. The combination of textures — creamy base with crunchy, fresh toppings — makes every spoonful satisfying and complete.
Pair with complementary sides:
Crusty bread or garlic toast — Perfect for dipping into the soup’s creamy base.
Light side salad — Balances the richness of the soup with freshness and acidity.
A glass of Chardonnay or crisp cider — Enhances the buttery, savory notes.
Serve family-style for comfort: Ladle the soup into a large serving bowl at the center of the table and let everyone add their own toppings. This creates a cozy, communal dining experience that feels both rustic and heartwarming.
Store and reheat like a pro:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat slowly on the stove over low heat, stirring frequently to prevent scorching or separation.
Add a splash of milk or broth while reheating to revive its creamy consistency.
Enjoy it again, creatively:
Use leftover soup as a base for loaded potato casserole — just pour it over cooked potatoes and top with cheese before baking.
Or serve it alongside grilled sandwiches for a complete, comforting meal.
Nutrition Information
(Per Serving – Based on 8 Servings)
Calories: 365 kcal | Total Fat: 22.8 g | Saturated Fat: 12.1 g | Monounsaturated Fat: 6.5 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 68 mg | Sodium: 710–850 mg (depending on bacon and bouillon used) | Total Carbohydrates: 29.6 g | Dietary Fiber: 3.1 g | Sugars: 7.3 g | Protein: 12.5 g
Frequently Asked Questions:
How can I make my potato soup extra creamy without adding too much cream?
You can achieve a luxuriously creamy texture by mashing some of the cooked potatoes directly in the pot before serving. This naturally thickens the soup without needing extra cream or flour. You can also use an immersion blender to partially puree the soup, leaving some chunks for texture.
What kind of potatoes work best for this recipe?
Baby red potatoes are perfect because they hold their shape and provide a buttery, smooth texture. However, if you prefer a thicker, more mashed-style soup, Yukon Gold or Russet potatoes will give a creamier, heartier consistency due to their higher starch content.
Can I make this soup ahead of time?
Yes — in fact, potato soup often tastes even better the next day as the flavors meld together overnight. Store it in an airtight container in the fridge for up to 3 days, then reheat gently on low heat, stirring often. Add a splash of milk or broth to restore the creamy consistency.
How can I make this recipe lighter but still flavorful?
Replace part of the whole milk with low-sodium chicken broth and use half-and-half instead of heavy cream. You can also reduce the butter and skip the bacon fat by sautéing your vegetables in a drizzle of olive oil. The soup will remain deliciously creamy but lighter on calories and fat.
What toppings go best with potato soup?
Classic toppings like shredded cheddar, crispy bacon bits, green onions, and parsley bring contrast in texture and flavor. For a creative twist, try croutons, caramelized onions, or a dollop of sour cream — they add extra depth and elevate this comforting soup into a restaurant-worthy dish.
Why is my potato soup grainy or gritty instead of smooth?
This usually happens when potatoes are overcooked or when the soup is boiled too vigorously after adding dairy. To prevent this, simmer gently and cook the potatoes until just tender. Always add milk and cream over low heat, stirring constantly to keep the texture silky and uniform.
How can I thicken my soup without making a roux?
If you prefer to skip flour, you can thicken the soup naturally by mashing a portion of the cooked potatoes or blending half the batch using an immersion blender. Another trick is to stir in a few spoonfuls of instant mashed potato flakes — they dissolve quickly and create a creamy body without changing the flavor.
Can I use leftover mashed potatoes to make this soup?
Yes! Leftover mashed potatoes can be an excellent base. Simply thin them out with milk or broth, add sautéed onions and bacon, and season to taste. This shortcut creates a quick, flavorful version while reducing food waste.
How do I prevent the milk or cream from curdling in the soup?
Curdling happens when dairy is added to liquid that’s too hot. Always lower the heat before adding milk or cream, and stir constantly as it warms through. Avoid boiling the soup after adding dairy — gentle heat keeps it smooth and stable.
What’s the best way to build flavor in a simple potato soup?
Start with rendering bacon to create a flavorful base, then sauté your aromatics (onion and celery) in a bit of that bacon fat for depth. Use chicken bouillon or broth for richness, and finish with fresh parsley or a squeeze of lemon juice to brighten the creamy flavors. A good soup is built layer by layer — each step adds complexity.