This Creamy Potato Soup is the ultimate comfort food! Made in under 30 minutes with simple ingredients, this delicious soup recipe is sure to impress your dinner guests all winter long!
If you crave super simple comfort foods like I do, this is the soup recipe for you! I’ve tested out a wide variety of soup recipes but there is ONE that stuck with me and it’s this creamy potato soup. I’ve been making this soup for years and my recipe has evolved, so I thought I would share it with you.
If you’re looking for some other great comforting soups
*Originally published February 2015. Photos, text, and recipe updated.*
Why you will LOVE this Simple Potato Soup:
- No cream canned soup required! Generally canned soup is packed with sodium so a plus to this recipe is that it doesn’t require any canned soup.
- It is made with super basic ingredients: bacon, onion, celery, garlic, flour, chicken broth/stock, milk, potatoes and sour cream.
- It’s ready to devour in under 30 minutes and it’s super easy to make!
- This soup could be served alone or as a side dish.
- This recipe is so delicious and comforting, it is the perfect meal for a chilly winter day (or anyday).
Key Ingredients for this soup recipe:
- Bacon: because we all know bacon makes everything better.
- Vegetables: Onion, celery and potatoes, the perfect trio for a delicious potato soup.
- Garlic: for some aroma and additional flavor.
- Flour: to thicken the broth.
- Chicken broth/stock: to add some liquid to the soup.
- Milk of choice: to add to the creamy and luscious texture of the soup broth.
- Sour cream: the real reason why this soup is the creamiest!
How to make this Creamy Potato Soup:
- In a large pot, brown the bacon and cook the onion and celery down until soft and translucent (about 5-7 minutes).
- Add the garlic and stir for 30 seconds.
- Stir in the flour and cook for 1 minute to remove the raw flour taste.
- Stir in the chicken broth and milk until well combined.
- Add the potatoes and season with salt and pepper. Cover and simmer on a medium-low heat for 10-15 minutes or until potatoes are tender.
- When potatoes are tender remove the soup from the heat, stir in sour cream and enjoy!
Tips for making this soup:
- I like to use Yukon gold potatoes for this recipe because they hold their shape well after cooking. However, any potato will work for this recipe.
- The smaller your potatoes are, the quicker they will cook.
- Stirring in the flour is a crucial step because without it, the soup will be thin and runny.
- To make this recipe vegan, omit the bacon and use vegetable broth, plant based milk and plain vegan yogurt.
- If you decide to freeze and reheat this soup, be sure to reheat gently on a low heat to prevent scorching the soup.
Serving suggestions:
- Italian Grilled Cheese Sandwich, Tuna Melt Sandwiches or a ham sandwiches
- Honey Wheat Rolls or any crusty bread
- Lemon Parmesan Roasted Broccoli, Honey Garlic Roasted Carrots or any roasted vegetables
- A simple side salad
- Any and all toppings! I’m talking bacon, cheddar, green onions, sour cream… the options are endless!
Frequently asked questions:
There are several ways you could thicken this potato soup. Many are gluten-free options as well!!
You could use flour to make a roux, which is what I used in this recipe. You could also use cornstarch or instant potato flakes to thicken the soup at the end of cooking.
I know some say you can’t freeze cream soups but I have with no problem. Just note that the soup will be thicker so you will probably need to thin it out with a little more milk when reheating.
Definitely! I would recommend adding corn, peas and/or green beans.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Creamy Potato Soup
Ingredients
- 6 strips bacon, chopped
- 1 small onion, diced
- 3 stalks celery, diced
- 4-6 cloves garlic, minced
- ¼ cup (30g) all purpose flour
- 4 cups (950ml) chicken broth/stock
- 2 cups (475ml) milk of choice
- 2-2½ pounds (900-1125g) Potatoes of choice, cut into small pieces
- ½ cup (110g) sour cream (fat level of choice)
Instructions
- In a large pot brown the bacon, onion, and celery until onion is soft and translucent (about 5-7 minutes). Add garlic and stir for 30 seconds.
- Stir in flour and cook for 1 minute to remove the raw flour taste. Stir in chicken broth and milk until well combined. Add potatoes and season with salt and pepper. Cover and simmer on medium-low to low for 10-15 minutes or until potatoes are tender. The smaller your potatoes the quicker they will cook.
- When potatoes are tender remove from heat and stir in sour cream.
Notes
- I like to use Yukon gold potatoes because they hold their shape well after cooking. However, any potato will work for this recipe.
- Nutrition Facts: Nutrition was calculated using low sodium chicken broth, whole milk, and regular sour cream. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
- A grilled cheese and ham sandwich
- A simple side salad
- Any roasted vegetable
- Crusty bread
- All the toppings!!! Bacon, cheddar, green onions, sour cream…
Love this potato soup!
We do too!! Thanks Grandma!
Great soup !!
I thickened it by taking a few ladles out and mixing it with an emersion blender. Worked quiet well.
So glad you liked it! And great idea to thicken the soup!
Can this be done in a slow cooker?
While I have not tested it I don’t see why not. Just leave the dairy out until the end because it can curdle with the long cook time in the slow cooker. I would cook on HIGH 4 hours or LOW 6 maybe 8 hours. But this is just my best guess as I have not tested it.
I love all the different ways you have for thickening soup!
Thank you!!
We are still in for some colder days up here in Minnesota, and this looks perfect for one of those days!
Thank you!
I happened to be searching for a new soup recipe and stumbled upon this one. It was AMAZING. So quick, easy and full of flavor. It’s going on my regular rotation.
Thank you!! So glad you enjoyed it!!
There is nothing better than potato soup on a cold winter day in my opinion and this one was AMAZING! The fact that it came together in 30 minutes was amazing!
I agree!!
Hi Malinda ,
I have never tried potato soup before and hope it will be a great recipe for me.
Let me know how you liked it!
I gave up potatoes for lent… This is going into my recipe box for sure!
I love potato soup. It is the perfect thing to cuddle up with by the fire. So good!
I agree! Thanks!