If you’re craving something warm, comforting, and absolutely soul-satisfying, this is it: the Best Homemade Potato Soup Recipe. It’s the kind of soup that feels like a big, cozy hug on a chilly day, blending tender chunks of potatoes with a rich, creamy broth, and just the right amount of smoky bacon. Every spoonful offers a perfect balance of hearty texture and comforting flavors, making it an instant favorite you’ll want to share with family and friends again and again.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this soup. Each one plays a crucial role — from the starchiness of Russet potatoes that give body and creaminess, to the smoky bacon adding that irresistible depth of flavor. The medley of onions, carrots, and celery create a classic flavor foundation, while milk and cream bring in that luscious silkiness. Let’s take a look at what you’ll need:
- 6 medium Russet potatoes: Opt for Russets because they break down beautifully and create a velvety texture.
- 1 onion, diced: Adds sweetness and savory depth;
- 3 carrots, sliced: Provide natural sweetness and vibrant color;
- 3 celery stalks, diced: Infuse a subtle freshness and aromatic crunch;
- 6 slices cooked bacon, crumbled: Delivers smoky, salty goodness;
- 8 cups vegetable or chicken broth: Builds the flavorful, hearty base;
- 1 cup milk: Lightens the soup while keeping it creamy;
- ½ cup heavy cream: Adds that luscious, indulgent richness;
- 1 tsp minced parsley: For a fresh, herbaceous finish;
- Salt and pepper, to taste: Essential seasoning to balance flavors;
- 3 tbsp flour (or cornstarch): Thickens the soup perfectly without clumps;
- 1 cup grated cheese (cheddar works well): Melts wonderfully for extra cheesy warmth.
How to Make Best Homemade Potato Soup Recipe
Step 1: Crisp the Bacon
Start by cooking the bacon in your soup pot over medium heat until it’s crispy and golden, letting that irresistible smoky aroma fill your kitchen. Once cooked, remove it to drain on paper towels and save that rendered bacon fat in the pot—it’s liquid gold for sautéing your veggies and layering flavors.
Step 2: Sauté the Vegetables
In the warm bacon fat, toss in your diced onion, celery, and carrots. Cook them gently until they’re soft and fragrant, about 5 to 7 minutes. This process unlocks their natural sweetness and builds a flavor base that’ll make your soup taste so comforting and complex.
Step 3: Add Potatoes and Broth
Now it’s time for the stars—the diced Russet potatoes—along with a pinch of salt and pepper for seasoning. Pour in the broth to cover everything and bring it all to a rolling boil. This step lets the potatoes absorb flavor while also cooking perfectly for a tender bite.
Step 4: Thicken the Soup
While the soup simmers, whisk together the flour with the milk until smooth to avoid lumps. Slowly stir this mixture into the boiling soup to start thickening the broth. This is crucial for that signature creamy texture everyone loves in the Best Homemade Potato Soup Recipe.
Step 5: Simmer and Blend
Let the soup simmer gently for another 5 minutes to thicken fully. Then, scoop out a portion and blend it until smooth—this step transforms the soup, combining chunky potato bites with a silky base. Return the blended portion to your pot and stir it in.
Step 6: Stir in Bacon
Finally, fold the crumbled crispy bacon back into the soup. This gives each spoonful an inviting smoky punch and a delightful crunch that keeps the soup exciting and vibrant with texture.
Step 7: Finish with Garnishes
Before you ladle it into bowls, stir in the heavy cream for that extra luscious creaminess. Top with freshly minced parsley and sprinkle generous amounts of shredded cheese on top to melt into gooey perfection just before serving. This finishing touch makes the Best Homemade Potato Soup Recipe truly irresistible.
How to Serve Best Homemade Potato Soup Recipe
Garnishes
Garnishes can elevate this soup to restaurant-quality at home. Crispy bacon bits add savory crunch, shredded sharp cheddar cheese melts beautifully, and freshly chopped parsley brightens every spoonful. For an extra touch, a dollop of sour cream or a sprinkle of chives provides lovely creaminess and color contrast.
Side Dishes
Since this soup is so hearty, simple sides work best. Fresh crusty bread or warm garlic rolls are perfect for dipping into that creamy broth. A crisp green salad with a vinaigrette balances the richness with freshness, making your meal feel light yet satisfying.
Creative Ways to Present
For special occasions, serve the soup in mini bread bowls to combine the soup and bread in one delicious bite—or offer a topping bar with extra cheese, bacon, chives, and sour cream, letting everyone customize their bowl just the way they like it. Fun presentation makes this classic even more memorable!
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 days. Because this soup is rich and creamy, it tends to thicken in the fridge. Just add a splash of broth or milk when reheating to bring it back to that silky texture.
Freezing
This Best Homemade Potato Soup Recipe freezes well, though汤品厚度可能会略有变化。将冷却的汤装入密封容器中，真空密封甚至更佳，冷冻可保存长达3个月。解冻时最好在冰箱中过夜，让味道充分融合。
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching at the bottom. Adding a little extra milk or broth helps loosen the soup and restores that fresh-from-the-pot creaminess we all love. Avoid microwaving at high heat to keep the soup smooth and delicious.
FAQs
Can I make this soup vegetarian?
Absolutely! Just swap the bacon for smoked paprika or smoked salt to keep that smoky flavor, and use vegetable broth instead of chicken. The veggies and creamy base still deliver deep, comforting taste.
What’s the best potato to use?
Russet potatoes are ideal because they’re starchy, which helps thicken the soup naturally and give you that creamy texture. Waxy potatoes won’t break down as much and might make the soup less silky.
Can I use regular flour instead of cornstarch?
Yes, you can use all-purpose flour just fine. Whisk it with milk before adding to avoid lumps and achieve the perfect thickening effect for the soup.
How do I make the soup gluten-free?
Switch out flour for cornstarch or a gluten-free flour blend. Both thicken beautifully and keep your soup safe for those avoiding gluten.
Can I substitute dairy for a vegan option?
Definitely! Use plant-based milk like oat or almond milk and replace heavy cream with coconut cream or cashew cream. Skipping bacon and using vegetable broth keeps it plant-based and delicious.
Final Thoughts
I can’t recommend trying this Best Homemade Potato Soup Recipe enough if you want a meal that’s genuinely heartwarming and satisfying. It’s reliably simple to make yet full of layers of flavor and texture that never get old. Once you taste how comforting and rich this soup is, it’s guaranteed to become one of your go-to dishes for busy weeknights or cozy weekend feasts. So grab your pot and get ready to savor every creamy spoonful!
Print
Best Homemade Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Best Homemade Potato Soup is a creamy, comforting dish packed with tender potatoes, crispy bacon, and a rich blend of vegetables and cheese. Perfect for a cozy meal, this easy-to-make soup combines the flavors of sautéed onion, celery, and carrots with hearty potatoes simmered in broth and finished with creamy milk and cheese. Garnished with fresh parsley, bacon bits, and melted cheddar, it’s a classic crowd-pleaser ideal for any season.
Ingredients
Vegetables
- 6 medium Russet potatoes, diced
- 1 onion, diced
- 3 carrots, sliced
- 3 celery stalks, diced
Meat
- 6 slices cooked bacon, crumbled
Liquids
- 8 cups vegetable or chicken broth
- 1 cup milk
- ½ cup heavy cream
Thickening Agent
- 3 tbsp flour (or cornstarch)
Seasonings and Garnishes
- 1 tsp minced parsley
- Salt and pepper, to taste
- 1 cup grated cheese (cheddar works well)
Instructions
- Cook the Bacon: In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot, crumble it into small pieces, and set it aside, leaving the bacon fat in the pot for flavor.
- Sauté Vegetables: Add the diced onion, celery, and sliced carrots to the pot with the bacon fat. Sauté the vegetables over medium heat until they become soft and fragrant, about 5-7 minutes.
- Combine Potatoes and Broth: Add the diced Russet potatoes to the pot along with salt and pepper to taste. Pour in the 8 cups of vegetable or chicken broth and bring the mixture to a boil.
- Cook Potatoes & Prepare Thickener: Let the soup boil for about 10 minutes until the potatoes are tender. Meanwhile, whisk together the flour with the milk until smooth to create a slurry.
- Thicken the Soup: Slowly stir the milk and flour mixture into the boiling soup. Reduce heat and simmer for an additional 5 minutes, allowing the soup to thicken slightly.
- Blend Soup Portion: Using an immersion blender or standard blender, puree a portion of the soup until smooth and creamy. Return the blended mixture back into the pot and stir well to combine.
- Finish with Bacon and Garnishes: Stir the crumbled bacon into the soup. Serve hot garnished generously with minced parsley, extra bacon bits, and a sprinkle of grated cheddar cheese on top for melting and extra richness.
Notes
- You can substitute the heavy cream with additional milk for a lighter version, though it will be less creamy.
- For a vegetarian option, omit the bacon and use vegetable broth.
- If you prefer a completely smooth soup, blend all the soup instead of only a portion.
- Russet potatoes are ideal for their starchy texture which thickens the soup nicely.
- Adjust salt and pepper according to taste, especially if using bacon and broth with varying salt content.
- Leftover soup can be refrigerated for up to 3 days and reheated gently.
