Simple Potato Soup
This Simple Potato Soup recipe is delicious, hearty soup made with potatoes, bacon and cream.
With fall just around the corner, I am gearing up for many days of soup-making. Nothing says home more than a pot of soup bubbling away on a stovetop while the rain pours outside.
This is a creamy delicious yet simple soup that I have been making for years at our home. The ingredients might be oh-so basic however, they blend to create a satisfying and hearty soup that everyone seems to love.
No matter the occasion or time of year. I like setting the table to set the stage for a meal.
For this soup, I have chosen a buffalo blue checkered napkin alongside white soup bowls. Down the center is always a loaf of homemade artisan bread. As there is nothing more delicious than slicing off a chunk to dunk into this Simple Potato Soup.
Simple Potato Soup Is…
- Made whole ingredients
- Easy to throw together and quickly serve
- Filling, delicious and extra creamy
- Something the whole family will love including your picky eaters
- An affordable meal, this is truly an inexpensive soup to make and feeds a lot
- Easy to alter or throw in some add-ins like cheddar cheese, crispy pieces of bacon to garnish, or even toss in a few veggies to hide from the kiddos
What You Will Need To Make It
2 cups of milk
1/2 cup heavy cream
5 small potatoes about 3 cups
3 cups bone broth or stock
4 slices of thick cut bacon
2 tbsp flour
1 tsp sea salt
1 tbsp dried chives
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. Stir the pot 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, and 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 to 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.
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.
Cooking Notes
- When making this soup you must allow the soup to thicken by slowly adding in the stock. The soup does get a little thicker once you use the potato masher however for a nice thick consistency this step is super important.
- I use thick-cut quality bacon for this soup. If you only have the thinly sliced style of bacon I would suggest adding 6 slices instead of just the 4 thick cuts as the recipe calls for.
- You can use any sort of potato for this recipe you have on hand. I like using Yukon gold so that I don’t have to peel them. Russets do work well too, but be sure to peel them for this soup.
Serving Suggestions
- We like having this with a handmade artisan loaf such as this No Knead Artisan Bread. However, biscuits work wonderfully as well. Try these Chive Biscuits or these Homemade Biscuits to serve alongside your soup.
- Green salad is always a nice addition to serve alongside any soup you make. The light side of a green salad paired with a hearty bowl of soup. It’s a great combination that everyone seems to enjoy.
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Simple Potato Soup
a creamy and hearty soup made with potatoes, cream and bacon
Ingredients
- 2 cups of milk
- 4 strips of thick cut bacon
- 1/2 cup heavy cream
- 3 cups stock or bone broth
- 5 small potatoes or 3 cups diced white potatoes
- 1 tsp salt
- 2 tbsp flour
- 1 tbsp dried chives
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, and 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 to 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
- When making this soup you must allow the soup to thicken by slowly adding in the stock. The soup does get a little thicker once you use the potato masher however for a nice thick consistency this step is super important.
- I use thick-cut quality bacon for this soup. If you only have the thinly sliced style of bacon I would suggest adding 6 slices instead of just the 4 thick cuts as the recipe calls for.
- You can use any sort of potato for this recipe you have on hand. I like using Yukon gold so that I don't have to peel them. Russets do work well too, but be sure to peel them for this soup.
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 292Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 629mgCarbohydrates: 40gFiber: 3gSugar: 7gProtein: 12g
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