Homemade Potato Soup Recipe
Published January 27, 2021. This post may contain affiliate links. Please read my disclosure policy.
Warm-up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon!
Soup is and has always been my first love! I love the comfort; I love being able to graze on it all day and have always enjoyed making it. If you are the same, then please check out my Mulligatawny or Pork Pozole.
Potato Soup
Potato soup is a very simple to make a thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix.
Here are the basic ingredients in a classic potato soup:
- Bacon
- Onions
- Garlic
- Celery
- Potatoes
- Chicken Stock
- Cream
How to Make Potato Soup from Scratch
Follow along with these easy to prepare steps for making a potato soup recipe:
Render the bacon fat and cook until the bacon lardons are crisp. Remove the bacon and set it aside.
Add the onions to the pot with the rendered bacon fat and caramelize on low heat for 40 to 45 minutes.
Next, stir in the celery and garlic and cook for 4-6 minutes on low to medium heat.
Stir in the flour and mix until completely combined.
Pour in the potatoes and chicken stock and bring to a boil to thicken up.
Add the cream to the mixture and keep it at a boil to ensure that it is thick.
Puree half of the soup with a hand blender or in a blender.
Mix in the seasonings and serve with optional toppings.
How to Make it Thicker
If you get to the point in your soup when after adding cream and pureeing it that it is still thin, then you should make a slurry and mix in it. here is how to do it:
- Whisk together a ½ cup of corn starch with 1/3 cup of cold water until completely mixed together.
- Stir it into the soup and bring it to a boil to activate.
What Can I Add for More Flavor?
The most important thing to add to a potato soup to add more flavor is of course salt and pepper. The other things I like to add in are Worcestershire sauce and Tabasco sauce. To take it even a step further place on the following toppings when serving:
- Crispy Bacon Lardons
- Sour Cream
- Shredded Cheddar
- Sliced Green Onions
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
More Soup Recipes
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Video
Homemade Potato Soup Recipe
Ingredients
- 12 ounces of chopped bacon
- 3 peeled and small diced yellow onions
- 3 small diced celery stalks
- 4 finely minced cloves of garlic
- ½ cup all-purpose flour
- 4 pounds peeled and medium diced russet potatoes
- 3 quarts chicken stock
- 2 cups heavy whipping cream
- sea salt and pepper to taste
- Worcestershire sauce to taste
- tabasco sauce to taste
Instructions
- Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside.
- Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally.
- Next, mix in the celery and garlic and sauté for 4-6 minutes.
- Mix in the flour until completely combined.
- Pour in the potatoes and stock and bring to a boil to thicken.
- Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it.
- Season with salt, pepper, Worcestershire, and tabasco sauce.
- Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced green onions.
Notes
- Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made.
- How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating.
- How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick.
I love this recipe so much. I have made it twice and it gets better every time. My kids love it too!
so good!!
Excellent recipe and soup! Hubby ate whole pot!
Love it!
My first recipe of yours and my daughter’s absolute favorite. Like, I can’t make this enough for her. She might even be willing to learn this recipe herself she loves it so much.
Amazing!
Great step by step process and taste delicious!
Best recipe for Potato Soup I’ve eaten, I substituted the white potatoes for sweet potatoes and the flavors were still amazing, I actually liked the sweet potatoes better (: Chef Billy love your recipes and the detail information you provide, bon appetite 😋
Best potato soup recipe !! I have been making it and sharing with friends and family.
Excellent recipe as always! It was a snowy day today and hubby said it was fantastic! Perfect balance of flavors and we added sour cream, cheeses and bacon on top. Thank you!
Absolutely delicious. Thank you Chef Billy. ❤
I made this potatoe soup today and it turned out great! I omitted the splash of hot sauce, but added a bit of fresh grated nutmeg towards the end of cooking. I used a mix of Yukon gold and russet potatoes, and found it much easier to dice the russets more uniformly. We will be having potatoe soup for a couple more days, as I made your full recipe!! So glad to have found your videos and I love learning from you!
I’ve made it twice now. It’s perfect for the winter break because my son is in university and during the break we have time to take a few extra minutes to make something really good.
This time I listened to you when you said “use what you have.’ Well, I had leeks which I substituted for onions, and I had some frozen shrimp that weren’t getting any better over time. I also have a hand powered food processor (blades rotate as you pull on a spring-loaded string.) I added some sherry while making the rough. We fried, peeled, and chopped the shrimp into 1/4 ” chunks and threw them in with the cream. Dang! So good. If I’d been served it in a well-known gourmet restaurant I seriously would not have been disappointed. I really recommend adding any kind of seafood to this, it’s such a good chowder base. Thanks, Billy. Although I am not a Christian, best wishes for a Merry Christmas to you and yours.