The Best Creamy Potato Soup Recipe

I love making this Easy Homemade Potato Soup. In my kitchen, sizzling bacon pairs perfectly with diced russet potatoes, yellow onion, and garlic, all simmered in low sodium chicken broth and blended with cream and milk. Each bowl offers a rich, savory twist on a classic that I simply enjoy.

I’ve been working on this recipe for a while, and I can honestly say that this Creamy Potato Soup is a game changer. I started by crisping up 8 slices of chopped bacon until they released all that amazing, rich flavor.

Then I mixed those flavors with 2 pounds of peeled and diced russet potatoes, a medium diced yellow onion, and 3 garlic cloves minced just right. After those basics, I added 4 cups of low sodium chicken broth, combined with 1 cup each of heavy cream and whole milk, and even tossed in 2 tablespoons of unsalted butter to finish it off.

I found that letting it simmer on the stovetop brought out even more depth to the dish. I really think this loaded potato soup is the ultimate choice for an easy homemade meal that still shocks and delights.

You wont want to miss out on this twist on a traditional favorite.

Why I Like this Recipe

I love this recipe because the bacon cooks up so crispy and gives the soup this amazing smoky flavor that makes every spoonful extra tasty. I also like how the potatoes turn all soft and creamy after simmering in the broth, which just makes the soup feel really comforting and homestyle. Another thing is the way the garlic and onion cook in the bacon fat – it fills the whole kitchen with a delicious smell that makes my mouth water every time. Lastly, I appreciate that it is super easy to put together and doesn’t take forever to make, so I can whip it up anytime I want something warm and satisfying.

Ingredients

• Bacon offers protein and crispy texture while adding a savory, salty punch.
• Russet potatoes supply carbohydrates and fiber, thickening the soup with natural sweetness.
• Yellow onions boost flavor with mild sweetness and add hearty texture to broth.
• Garlic intensifies flavor and offers health perks, making the soup extra tasty.
• Low sodium chicken broth gives rich, savory depth while keeping the soup healthy.
• Heavy cream and whole milk add creaminess and smooth texture without being cloying.
• Optional chives or green onions add brightness and a mild, aromatic crunch.
• Together these ingredients create a velvety soup bursting with textures and flavors.

Ingredient Quantities

• 8 slices bacon, chopped
• 2 pounds russet potatoes, peeled and diced (about 3-4 large ones)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low sodium chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Optional: chopped chives or green onions for garnish

How to Make this

1. In a large pot, cook the chopped bacon over medium high heat until its crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the bacon fat in the pot.

2. Add the diced yellow onion to the pot and cook it in the bacon fat until it softens, about 3 to 5 minutes.

3. Stir in the minced garlic and let it cook for about 1 minute until it starts smelling good.

4. Add the diced russet potatoes and the unsalted butter to the pot, stirring for another 2 minutes.

5. Pour in 4 cups of low sodium chicken broth and stir well to combine, then bring the mixture to a simmer.

6. Lower the heat to medium low and let the soup simmer for 15 to 20 minutes, until the potatoes are tender.

7. Use a potato masher to gently mash some of the potatoes right in the pot, which will make the soup thicker and creamier.

8. Stir in 1 cup of heavy cream and 1 cup of whole milk. Be sure not to let the soup start boiling again.

9. Season the soup with salt and pepper to taste, and stir well to combine all the flavors.

10. Serve your creamy potato soup in bowls, and top each serving with the crispy bacon and an optional sprinkle of chopped chives or green onions. Enjoy!

Equipment Needed

1. Large pot – a heavy-bottomed pot for cooking the bacon, sautéing the onions, and simmering the soup
2. Stovetop – needed to heat the pot evenly on medium high to medium low heat
3. Slotted spoon – used to remove the crispy bacon without draining all of its rendered fat
4. Chef’s knife – essential for chopping the bacon, dicing the onions, peeling and dicing the potatoes, and mincing the garlic
5. Cutting board – provides a stable surface to prepare all the ingredients safely
6. Measuring cups – accurate measurement of chicken broth, heavy cream, whole milk, and butter is key for consistency and flavor
7. Potato masher – used to gently mash some of the potatoes in the pot, helping thicken the soup
8. Stirring spoon – necessary for mixing ingredients throughout the cooking process
9. Soup bowls – where to serve the creamy potato soup topped with the bacon and garnish

These items are basic for this recipe and each one also plays a role in maintaining the nutritional integrity of the dish by ensuring the ingredients are cooked properly.

FAQ

The Best Creamy Potato Soup Recipe Substitutions and Variations

• For the bacon, you can try using turkey bacon or even skip it if you are aiming for a vegetarian version.
• If you dont have russet potatoes, Yukon Gold potatoes work pretty well in the soup, giving it a similar taste and texture.
• Instead of yellow onion, you could use red onion though it might add a slight sweetness to the flavor.
• If you want to lower the sodium even more or switch things up, vegetable broth can be used in place of low sodium chicken broth.
• For the dairy part, you can mix heavy cream and whole milk with half and half as a lighter alternative that still keeps it creamy.

Pro Tips

1. When you cook your bacon, keep an eye on it so it gets nice and crispy, but dont let it burn. The crispy bits add a great flavor boost, and leaving a bit of that bacon fat in the pot really enriches the soup.

2. Be super careful once you add the cream and milk – heat the soup on low so it doesnt start boiling. Boiling those dairy products can mess up the texture and might even cause a little curdling.

3. Mash some of the potatoes right in the pot. This helps naturally thicken the soup, but dont mash them all into oblivion – having some chunks gives the soup a nicer, heartier texture.

4. For an extra flavor kick, try tossing in a pinch of smoked paprika or dried thyme when you’re cooking the onions and garlic. It’s a small step that can make the soup taste even more rounded.