Best Homemade Potato Soup Recipe

This rich, creamy potato soup is packed with hearty vegetables, smoky bacon, and a touch of cheesy goodness. Perfect for a cozy evening or a comforting meal any time of year, this recipe is a guaranteed crowd-pleaser.

Ingredients:

6 medium Russet potatoes, peeled and diced into bite-size pieces
1 onion, finely diced
3 carrots, peeled and sliced into rounds
3 stalks celery, diced
6 slices of bacon, cooked until crispy and crumbled
8 cups vegetable or chicken broth
1 cup milk
½ cup heavy cream
1 tsp minced parsley (plus extra for garnish)
Salt and pepper, to taste
3 tbsp all-purpose flour (or substitute cornstarch for gluten-free)
1 cup finely grated cheese (cheddar, gouda, or your favorite)

Instructions:

1. Prepare the Bacon:

Heat a large soup pot over medium heat. Add the bacon slices and cook until crispy, flipping occasionally.

Remove the bacon from the pot and place on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces. Set aside.
Carefully pour out most of the bacon fat, leaving about 1 tablespoon in the pot for flavor. (Do not clean the pot—those browned bits add flavor!)

2. Sauté the Vegetables:

Return the pot to medium heat. Add the diced onion, celery, and carrot to the pot with the reserved bacon fat. Stir well to coat the vegetables.
Sauté for about 2–3 minutes, or until the onions are soft and translucent.

3. Add Potatoes and Broth:

Add the diced potatoes to the pot, along with a generous pinch of salt, pepper, and any additional seasonings you enjoy (a pinch of smoked paprika or garlic powder works well).
Pour in the vegetable or chicken broth, making sure the potatoes and vegetables are fully submerged.
Increase the heat to medium-high and bring the soup to a gentle boil.

4. Simmer Until Tender:

Reduce the heat to medium and let the soup simmer for about 10–12 minutes, or until the potatoes are tender enough to pierce with a fork.

5. Thicken the Soup:

In a small bowl, whisk together the milk and flour (or cornstarch) until smooth and free of lumps.

Slowly pour this mixture into the soup while stirring constantly. This will thicken the broth. Cook for another 5 minutes, stirring occasionally.

6. Blend for Creaminess:

Carefully ladle out about ¼ to ½ of the soup and transfer it to a blender or food processor. Blend until smooth. (Alternatively, use an immersion blender directly in the pot for partial blending.)
Slowly pour the blended soup back into the pot and stir well to combine.

7. Add Cream and Cheese:

Stir in the heavy cream and grated cheese until fully melted and incorporated. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

8. Garnish and Serve:

Ladle the soup into bowls and garnish with crumbled bacon, minced parsley, and an extra sprinkle of grated cheese. Serve warm with crusty bread or crackers on the side.

Tips for Success:

Make it Vegetarian: Skip the bacon and use olive oil or butter to sauté the vegetables. Add smoked paprika for a smoky flavor.
Customize the Texture: For a chunkier soup, blend less. For a smoother soup, blend more or all of it.
Cheese Options: Sharp cheddar is classic, but you can experiment with Monterey Jack, smoked gouda, or Parmesan for a unique flavor twist.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Enjoy this creamy, hearty potato soup as a standalone meal or pair it with a fresh green salad or warm dinner rolls for a complete feast!