🥔 Homemade Potato Soup
This **Homemade Potato Soup** is creamy, hearty, and packed with tender potatoes, carrots, celery, and bacon — all in a rich, savory broth. It's the ultimate comfort food, ready in under an hour and perfect for chilly days!
Ingredients
- 6 cups peeled and diced potatoes (about 4 medium russets)
- 4 slices bacon, chopped (or 1 tbsp olive oil for vegetarian)
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp fresh chives or green onions (for garnish)
Instructions
- Cook bacon: In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
- Sauté veggies: Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened.
- Make roux: Stir in butter and flour. Cook 1–2 minutes to remove raw flour taste.
- Add liquids: Gradually whisk in chicken broth. Bring to a simmer.
- Add potatoes: Stir in diced potatoes, garlic powder, thyme, salt, and pepper. Simmer 15–20 minutes until potatoes are tender.
- Add milk: Stir in milk and heat through (do not boil).
- Optional blend: For a creamier texture, blend 1–2 cups of soup and return to pot.
- Serve: Ladle into bowls. Top with cheese, reserved bacon, and chives. Serve with crusty bread.
Tip: For a dairy-free version, use coconut milk and skip the cheese. Leftovers reheat well with a splash of broth to loosen.
« Back to The Recipe Box