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Creamy Potato Soup

This Creamy Potato Soup is so satisfying especially on a cold chilly day. It's rich and packed with lots of flavor 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 people
Course: Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8-10 Slices of bacon cut into 1/2" strips
  • 2 Medium Carrots, sliced into thin half rings
  • 3 Ribs Of celery, finely diced
  • 1 Medium Onion, finely diced
  • 4 Tbsp All-purpose flour Or GF flour
  • 3 Cups Chicken stock Or Vegetable stock
  • 1 Bay leaf
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Sriracha sauce Or any hot sauce
  • 1/2 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 6 Medium Yellow potatoes Peeled and cut into cubes
  • 2 Cups Milk
  • 1 Cup Heavy whipping cream
  • 2 Tbsp Green onions chopped for garnish

Equipment

  • 1 Dutch oven pot

Method
 

  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.
  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.
  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.
  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.
  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 recipe below) Enjoy!