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Creamy potato soup in a white bowl with bacon, sour cream and cheese

Creamy Potato Soup

Creamy potato soup is hearty, warm, comforting and delicious. Restaurant quality at home! Made on the stovetop.

Course Main Course, Soup
Cuisine American
Keyword creamy potato soup, creamy potato soup recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 284 kcal
Author Marjorie @APinchOfHealthy

Ingredients

For the soup

  • 4-5 slices bacon center cut, low-sodium, or any bacon you choose, chopped - plus more for topping
  • 1 Tablespoon avocado oil (or oil of choice)
  • ½ onion diced - white or yellow
  • ¼ cup celery diced - 1 to 2 stalks
  • 3 cloves garlic peeled and minced
  • salt and pepper to taste
  • 2 tablespoons all purpose flour
  • 4 cups low sodium chicken stock (veggie stock works too)
  • 3 lbs of golden potatoes - peeled and diced into 1 inch cubes
  • ½ cup milk of choice (I used 2%, any type works, including dairy free)
  • ¼ cup half and half heavy creamy or coconut milk

For topping

  • Sour cream or plain greek yogurt
  • Chopped cooked bacon
  • Chives
  • Shredded cheddar cheese

Instructions

  1. Heat a 4 quart dutch oven or heavy bottomed pot to medium heat.

  2. Add the chopped bacon and toss and cook until slightly crispy, about 4-6 minutes. Remove the bacon from the pan and use a slotted spoon to transfer it to a paper towel lined plate.

  3. Add the oil to the same pan you cooked the bacon in. Once hot, add in the onions and celery. Toss and cook for a few minutes until the veggies are soft and translucent.

  4. Add in the garlic and toss it with the cooked veggies. Season everything with a pinch of salt and pepper.

  5. Stir in the flour and cook for one minute until it is slightly light brown. Pour in the stock while stirring everything together.

  6. Add in the potatoes. Bring everything to a boil, then reduce to a simmer on low heat for 15 minutes, until the potatoes are fork tender.

  7. Remove the pot from the heat and use an immersion blender to blend the soup until it is smooth and creamy.

  8. Stir in the milk and half and half, season with more salt and pepper to taste
  9. Ladle into bowls and top with sour cream, chopped bacon, chives and shredded cheddar cheese.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutrition, since they can vary greatly, depending on preference.

Recipe Tips

  • Use thin skinned potatoes for a lighter, smoother soup and cut the potato into 1-inch pieces to allow it to cook faster and make it easier to puree.
  • You can substitute a pound of cauliflower for one pound of the potatoes, if you wish. Cauliflower gives this soup added nutrition and creaminess.
  • To make this recipe vegetarian just leave out the bacon.
  • To make this recipe vegan, use unsweetened full fat coconut milk or leave out the milk, it is still super creamy and delicious.
  • To store this soup, let it cool completely and transfer it to an airtight container.
  • Keep it in the refrigerator for up to 4 days or transfer it to a freezer-friendly container and store it in the freezer for up to 2 months.
Nutrition Facts
Creamy Potato Soup
Amount Per Serving
Calories 284 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 11mg4%
Sodium 170mg7%
Potassium 1191mg34%
Carbohydrates 46g15%
Fiber 5g21%
Sugar 3g3%
Protein 11g22%
Vitamin A 81IU2%
Vitamin C 46mg56%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.