Creamy Potato Soup

Currently with the wind chill, it feels like 1° outside. During these freezing cold winter months, I pretty much crave a bowl of good hot soup all winter long. Creamy potato soup is one of my favorites. I like my potato soup pure and creamy, no added veggies and partially puréed. This recipe is full of flavor and I’m pretty certain it warms the soul!

This soup comes together easily. It tastes similar to a loaded baked potato, with the cheese and bacon in it. The secret to getting a thick broth, is blending about half the soup after the potatoes are cooked. However, if you’re looking for a thinner broth, you can skip that step.

Adding the bacon into the soup and letting it cook a few minutes, adds more flavor. But you can also just save the bacon to top the soup with, along with the shredded cheese. And if you love bacon, cook a little extra and put bacon in the soup and on top! That’s the way we like it.

Ingredients for Creamy Potato Soup:

  • potatoes
  • onion
  • garlic
  • butter
  • chicken broth
  • milk
  • all purpose flour
  • heavy cream
  • salt
  • fresh cracked pepper
  • celery salt
  • cajon seasoning
  • cheddar cheese
  • bacon

See below for the full recipe.

bowl of creamy potato soup with crumbled bacon, shredded cheese and ground pepper on it sitting on wood cutting board
Creamy Potato Soup

Creamy potato soup that's easy and delicious. Filled with potatoes, bacon and a seasoned, creamy broth.

Course: Soup
  • 6 medium size potatoes, peeled and diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon fresh cracked pepper
  • 1 teaspoon celery salt
  • 1/2 teaspooon cajun seasoning
  • 8 cups chicken broth
  • 1 cup whole milk
  • 1/4 cup all purpose flour
  • 1/2 cup heavy cream
  • 8 slices bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  1. In a large soup pot, sauté onions in butter over medium heat until soft and translucent. (If you're using bacon you can cook the bacon right in the soup pot and use some of the bacon grease to sauté the onions).

  2. Add garlic and cook for a minute then add diced potatoes.

  3. Cook for five minutes on medium high, seasoning with salt, pepper, celery salt and cajun seasoning.

  4. Pour in the broth and bring to a gentle boil.

  5. Cook for ten minutes, or until the potatoes start to get tender.

  6. Whisk together the flour and milk, then pour into the soup, cooking for another five minutes.

  7. Remove half the soup and blend in a food processor until completely smooth (you can skip this step if you prefer a thinner soup).

  8. Pour the puréed soup back into the pot and stir to combine.

  9. Stir in the heavy cream and bacon.

  10. Taste soup and add more seasonings as desired.

  11. Heat until soup is good and hot.

  12. Serve garnished with shredded cheese (and more bacon if desired).

For more potato recipes, check out these posts. And be sure to follow along here for all of our recipes!

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