Creamy Potato Soup

Creamy Potato Soup is the ultimate comfort food. Its velvety, creamy base features blended potatoes, tender potato bites, onions, and garlic, all topped with crispy bacon! It’s the perfect meal to cozy up with on a cold day.

Creamy Potato Soup Ingredients

This soup is super simple to put together. You only need a few basic ingredients, and dinner is served. You should have most of these items already in your kitchen. Scroll to the bottom of the post for exact measurements.

• Bacon: I feel like this is my secret ingredient. You’ll cook up the bacon and use the super flavorful drippings to cook the onions and make a roux to thicken the soup.
• Onion: Adds savory and a slight sweet flavor.
• Garlic: Give me all the garlic! You can measure this with your heart!
• Unsalted Butter: Provides a smooth creaminess for the base of the roux
• All Purpose Flour: Helps thicken the soup.
• Chicken Broth: The flavorful base for the soup.
• Half-and-Half: Adds a creamy consistency that is the perfect complement to the texture of the blended potatoes.
• Russet Potatoes: I like using russet potatoes because they hold up their shape and don’t get all mushy.
• Salt and Black Pepper: Enhances the flavors in the recipe.

Easy Potato Soup Recipe

This recipe is super easy and yummy! You’ll want to make creamy potato soup all season long. Follow my instructions below for the best results.

1. Cook Bacon: Heat a large pot over medium-high heat and cook the diced bacon until fully cooked. (It can be crispy or soft, depending on preference.) Remove the bacon from the pot and then set aside.
2. Cook Onion: Remove all but one tablespoon of bacon grease from the pot. Add the onion, and cook until tender, about 3 minutes. Add in the garlic and cook for just 1 minute.
3. Whisk: Melt the butter in the pot with the onion and garlic, and whisk in the flour to create a paste (roux).
4. Slowly add and Whisk: Slowly whisk in the chicken broth, about ½ cup at a time, while whisking continuously to keep a smooth consistency.
5. Simmer: Mix in the half-and-half, potatoes, salt, and pepper. Bring the soup to a gentle boil, reduce the heat to low, cover, and simmer until the potatoes are tender. Stirring occasionally to prevent them from sticking to the bottom, about 25-30 minutes.
6. Blend: Remove half of the soup from the pot and blend it with a regular or an immersion blender until smooth.
7. Stir and Serve: Add the blended soup back to the pot along with the cooked bacon. Simmer for another few minutes and stir to incorporate the bacon. Remove the soup from the heat and serve fresh!