Best Homemade Potato Soup: Creamy, Hearty, and Comforting

A rich, velvety soup loaded with tender potatoes, savory bacon, and fresh vegetables—perfect for chilly nights and cozy meals

Introduction: The Ultimate Bowl of Comfort

There’s something magical about a bowl of homemade potato soup. It’s warm, creamy, and full of flavor—like a hug in a bowl. Whether you’re curled up on the couch on a rainy day or feeding a hungry family on a busy weeknight, this Best Homemade Potato Soup is the kind of recipe you’ll come back to again and again.

Made with simple ingredients like russet potatoes, carrots, celery, and bacon, this soup is easy to prepare and endlessly customizable. It’s thickened with a touch of flour and finished with milk and cream for that silky, luxurious texture. Topped with crispy bacon, fresh herbs, and a sprinkle of cheese, it’s a complete meal that’s as comforting as it is delicious.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so flavorful and satisfying:

Vegetables:

• Russet potatoes (6 medium, cut into bite-sized pieces)
  Starchy and hearty—perfect for creating a creamy texture.
• Onion (1, diced)
  Adds sweetness and depth to the soup base.
• Carrots (3, peeled and sliced)
  Bring color, natural sweetness, and texture.
• Celery (3 stalks, diced)
  Adds aromatic flavor and a subtle crunch.

Tip: Cut vegetables into uniform sizes for even cooking.

Flavor Boosters:

• Bacon (6 slices, cooked and crumbled)
  Adds smoky, savory flavor and a crispy topping.
• Minced parsley (1 tsp)
  Brightens the soup and adds a fresh herbal note.
• Salt and pepper (to taste)
  Essential for seasoning and balance.

Optional: Add a pinch of smoked paprika or thyme for extra depth.

Liquid & Creaminess:

• Vegetable or chicken broth (8 cups)
  Forms the flavorful base—choose low-sodium for better control.
• Milk (1 cup)
  Adds creaminess and lightens the texture.
• Heavy cream (½ cup)
  Makes the soup rich and velvety.
• Flour (3 tbsp)
  Thickens the soup—cornstarch can be used as a gluten-free alternative.

Tip: Warm the milk slightly before adding to prevent curdling.

Optional Garnish:

• Finely grated cheese (1 cup, any kind)
  Melts into the soup or serves as a topping—cheddar, Monterey Jack, or gouda work beautifully.

Optional: Top with sour cream, green onions, or croutons for extra flair.

Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender or immersion blender (optional)
• Ladle
• Serving bowls

Tip: Use a heavy-bottomed pot to prevent scorching.

Step-by-Step Instructions

Step 1: Cook the Bacon

In a large soup pot over medium heat:

• Add 6 slices of bacon and cook until crispy.

Remove bacon and set aside on a paper towel-lined plate.

Pour off most of the bacon fat, leaving about 1 tablespoon in the pot.

Tip: Don’t clean the pot—those browned bits add flavor!

Step 2: Sauté the Aromatics

To the same pot:

• Add 1 diced onion, 3 sliced carrots, and 3 diced celery stalks.

Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.

Optional: Add a clove of minced garlic for extra aroma.

Step 3: Add the Potatoes and Broth

Stir in:

• 6 diced russet potatoes
• Salt and pepper to taste

Pour in 8 cups of broth (vegetable or chicken).

Bring to a gentle boil, then reduce heat to a simmer.

Cook for 10–15 minutes, or until potatoes are fork-tender.

Tip: Don’t overcook—potatoes should hold their shape.

Step 4: Thicken the Soup

In a small bowl:

• Whisk 3 tbsp flour with 1 cup milk until smooth.

Slowly pour into the soup, stirring constantly.

Simmer for 5 minutes, allowing the soup to thicken.

Optional: Use cornstarch slurry for a gluten-free version

Step 5: Blend for Creaminess

Carefully scoop out ¼ to ½ of the soup and blend until smooth.

Return the blended portion to the pot and stir to combine.

Tip: Use an immersion blender for easier cleanup.

Step 6: Finish with Cream and Bacon

Stir in:

• ½ cup heavy cream
• Most of the crumbled bacon (reserve some for garnish)

Simmer for 5 more minutes to meld the flavors.

Taste and adjust seasoning as needed.

Step 7: Serve and Garnish

Ladle soup into bowls.

Top with:

• Reserved bacon
• Fresh parsley
• Grated cheese

Serve hot with:

• Crusty bread
• Grilled cheese sandwich
• Buttery crackers

Yields:

• 6–8 servings

Presentation Tip: Serve in rustic bowls with a swirl of cream and a sprinkle of herbs.

Serving Suggestions

Perfect for:

• Cozy weeknight dinners
• Fall and winter gatherings
• Meal prep lunches
• Potluck parties

Pair with:

• Garlic bread
• Caesar salad
• Roasted Brussels sprouts
• Apple cider or white wine

Tip: Serve in mugs for a casual, comforting presentation.

Variations to Try

Want to make it your own? Try these delicious twists:

Roasted Garlic Potato Soup

Add roasted garlic cloves for deeper flavor.

Loaded Baked Potato Soup

Top with sour cream, green onions, and extra cheese.

Sweet Potato Soup

Swap half the russets for sweet potatoes.

Vegan Version

Use olive oil, veggie broth, plant-based milk, and skip the bacon.

Cheddar Broccoli Potato Soup

Add chopped broccoli and sharp cheddar.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare up to 2 days in advance.
• Refrigerate: Store in airtight container for up to 4 days.
• Freeze: Freeze for up to 3 months. Thaw overnight and reheat gently.

Tip: Add a splash of broth or milk when reheating to restore creaminess.

Nutrition Notes (Per Serving, ~1 of 8)

• Calories: ~320
• Protein: ~8g
• Carbohydrates: ~28g
• Fat: ~18g
• Sugar: ~5g
• Sodium: ~600mg
• Fiber: ~3g

This soup is:

• Creamy and hearty
• Naturally gluten-free (with cornstarch)
• Perfectly portioned
• Great for sharing

Final Thoughts

This Best Homemade Potato Soup is more than just a recipe—it’s a celebration of comfort, flavor, and simplicity. Whether you’re feeding a crowd or just craving something warm and nourishing, it’s guaranteed to satisfy and impress.