Name: Simple Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 cups of milk (490g); 4 strips of bacon; 1/2 cup heavy cream (118g); 3 cups stock or bone broth (710g); 5 small potatoes or 3 cups diced white potatoes (546g); 1 tsp salt (6g); 2 tbsp flour (16g); 1 tbsp chives (3g) (optional)

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This Simple Potato Soup recipe is delicious, hearty soup made with potatoes, bacon and cream.

Fall is here and the soup recipes are ready to make their way back onto our tables. This is one that always makes it’s way to ours. Though I have been making it for years, this is the first time I have actually written it down to share it here with you. After years of making this from memory alone, I finally managed to write it all down.

In a pinch this soup can be a great quick meal that feeds a lot with little effort. But even on days when you have the time, this soup is simply delicious and comforting. It makes a great next day soup as well. To reheat, it is a good idea to add just a touch milk to the pot, that is if there is any left. I hope you enjoy.

What You Will Need To Make This Simple Potato Soup Recipe

2 cups of milk (490g)

1/2 cup heavy cream (118g)

5 small potatoes about 3 cups (546g)

3 cups bone broth or stock (710g)

4 slices of thick cut bacon

2 tbsp flour (16g)

1 tsp sea salt (6g)

1 tbsp chives (optional) (3g)

Directions

Begin by dicing up the potatoes into bite size pieces.

Heat a large dutch oven or soup pot. While the pot heats up slice the bacon into smaller pieces.

Add the bacon to the hot pot and begin browning.

Let the bacon cook for about 2 to 3 minutes to bring out the oils in the bacon before adding the diced potatoes.

Give the pot a stir and allow the bacon to finish browning.

When ready sprinkle the flour over the entire contents of the pan and stir it in.

Slowly pour in about half the milk. Allow it to simmer to thicken before adding in the rest.

Sprinkle in the salt.

With the lid off allow the pot to come to a simmer and then add the stock.

Place the lid on and on medium low heat, allow it to simmer away for about 10 to 12 minutes for the potatoes to cook all the way through.

Remove the lid, and take a potato masher begin mashing the potatoes while the soup continues to simmer. This will help thicken the soup and break down the potatoes (You can also use a hand blender to mix if you want a blended consistency).

When the consistency is to your liking, add the cream and chives to the pot.

chives being added to a soup pot for simple potato soup

Stir and then let the soup simmer for an additional 5 minutes with the lid off. This will help the soup cook down a bit, make sure to taste and add any additional salt you may like.

Soup is ready when a creamy consistency is reached. Serve with my Easy No Knead Artisan Bread

If you try this recipe and love it, I would love it if you would come back and give it five stars!

Simple Potato Soup

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

a creamy and hearty soup made with potatoes, cream and bacon

Ingredients

2 cups of milk (490g)
4 strips of bacon
1/2 cup heavy cream (118g)
3 cups stock or bone broth (710g)
5 small potatoes or 3 cups diced white potatoes (546g)
1 tsp salt (6g)
2 tbsp flour (16g)
1 tbsp chives (3g) (optional)

Instructions

Begin by dicing up the potatoes into bite size pieces.
Heat a large dutch oven or soup pot.
While the pot heats up slice the bacon into smaller pieces.
Add the bacon to the hot pot and begin browning.
Let the bacon cook for about 2 to 3 minutes to bring out the oils in the bacon before adding the diced potatoes.
Give the pot a stir and allow the bacon to finish browning.
When ready sprinkle the flour over the entire contents of the pan and stir it in.
Slowly pour in about half the milk.
Allow it to simmer to thicken before adding in the rest.
Sprinkle in the salt.
With the lid off allow the pot to come to a simmer and then add the stock.
Place the lid on and on medium low heat, allow it to simmer away for about 10 to 12 minutes for the potatoes to cook all the way through.
Remove the lid, and take a potato masher begin mashing the potatoes while the soup continues to simmer. This will help thicken the soup and break down the potatoes (You can also use a hand blender to mix if you want a blended consistency).
When the consistency is to your liking, add the chives and cream.
Stir and then let the soup simmer for an additional 5 minutes with the lid off. This will help the soup cook down a bit, make sure to taste and add any additional salt you may like.
Soup is ready when a creamy consistency is reached. Serve with my Easy No Knead Artisan Bread

Notes

You can use any type of white potato you'd like for this recipe. I would suggest if using russet, you peel them and then dice. I am using Yukon Gold which does not require peeling due to their thin skins.

Nutrition Information:

Yield: 8 servings Serving Size: 1 cup
Amount Per Serving: Calories: 291Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 625mgCarbohydrates: 40gFiber: 3gSugar: 7gProtein: 12g