Creamy Potato Soup
This Creamy Potato Soup is so satisfying especially on a cold chilly day. It’s rich and packed with lots of flavors from the silky potatoes and crunchy bacon. I love to add dumplings in it, which brings this soup to the next level. It’s the kind of meal that feels like home in every spoonful.
Whether you’re looking for an easy weeknight dinner, a cozy lunch, or a budget-friendly family meal, this creamy potato soup delivers both comfort and flavor with minimal effort.
Ingredients You’ll Need:
- Bacon – Gives not only amazing flavor but also that crunch in this soup.
- Carrots, Celery & Onions – Finely diced vegetables form the flavorful foundation of the soup. This classic combination is commonly used as a base in many recipes.
- Flour – Helps thicken the soup and create a creamy texture. You can substitute with gluten-free flour or use cornstarch and water if preferred.
- Chicken Stock – Low sodium chicken stock works best, though vegetable stock can easily be used as a substitute.
- Worcestershire Sauce & Sriracha – These ingredients add depth and richness to the broth. Choose gluten-free versions if needed. The hot sauce is optional but enhances flavor nicely.
- Bay Leaf, Thyme & Oregano – These herbs gently season the broth and add aromatic warmth.
- Potatoes – Yellow potatoes from my own vegetable garden would be the best option in my opinion, not only they add nice buttery flavor but the colour looks stunning too.
- Milk & Cream – add a rich creaminess. You can substitute cream for half & half.
How to Make Creamy Potato Soup:
Step 1: Build Flavor
Cut bacon into thin strips, I usually use scissors and brown it in a large Dutch oven pot until crisp. Then transfer to a paper towel lined plate leaving the bacon fat in the pot.
Step 2: Saute the vegetables
Add chopped carrots, celery and diced onions to the Dutch oven pot and continue cooking over medium heat, stirring occasionally until soft and golden. About 7-8 minutes. Sprinkle flour over the vegetables and stir constantly for 1 minute.
Step 3: Build the Broth
Add chicken stock, bay leaf, Worcestershire, sriracha sauce, thyme, oregano, salt and black pepper. Bring the soup to a light boil.
Step 4: Cook the Potatoes
In the meantime, chop potatoes into bite – sized pieces (see picture) and add them into the pot. Then stir in milk and whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork about 15 minutes.
Step 5: Garnish the Potato Soup
Once the potatoes are tender, season to taste with salt and pepper. Garnish with cooked bacon and fresh chopped green onions. Serve with grilled cheese sandwiches or sourdough bread (see sourdough bread recipe) Enjoy!
Frequently Asked Questions:
- Can I make this soup vegetarian? – Yes! Simply use vegetable stock instead of chicken stock and omit the bacon. Use butter or olive oil instead to saute the vegetables.
- Can I make it lighter? – Swap heavy whipping cream with half & half.
- What to do when soups thickens more as it cools? – If needed, you can thin it out by adding more milk or chicken stock and bring it to a boil once more.
- Can I make this soup Gluten-free? – Yes! Simply replace flour with GF flour or create a cornstarch mixture with 2 Tbsp of cornstarch and 1/4 cup of water. Also make sure the Worcestershire and sriracha sauce is gluten-free friendly.
- What else can I add into this potato soup? – You can add chicken breast or potato dumplings.
- How do I store the soup? – In the fridge in an airtight container for 3-5 days. Freezing not recommended as the texture changes unless you omit the cream and milk and add it later once the soup is defrosted.
Recipe inspired by natashaskitchen.com
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Creamy Potato Soup
Ingredients
Equipment
Method
- Build Flavor- Cut bacon into thin strips, I usually use scissors and brown it in a large Dutch oven pot until crisp. Then transfer to a paper towel lined plate leaving the bacon fat in the pot.
- Saute the vegetables- Add chopped carrots, celery and diced onions to the Dutch oven pot and continue cooking over medium heat, stirring occasionally until soft and golden. About 7-8 minutes. Sprinkle flour over the vegetables and stir constantly for 1 minute.
- Build the Broth – Add chicken stock, bay leaf, Worcestershire, sriracha sauce, thyme, oregano, salt and black pepper. Bring the soup to a light boil.
- Cook the Potatoes – In the meantime, chop potatoes into bite – sized pieces (see picture) and add them into the pot. Then stir in milk and whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork about 15 minutes.
- Garnish the Potato Soup – Once the potatoes are tender, season to taste with salt and pepper. Garnish with cooked bacon and fresh chopped green onions. Serve with grilled cheese sandwiches or sourdough bread (see recipe below) Enjoy!