Creamy Potato Soup Recipe

Ingredients

• 6 slicesbacon, cut into 1.3 cm pieces (optional, recommended)
• 28 g (2 tablespoons)unsalted butter
• 1 mediumyellow onion, diced
• about 120 g (1 cup)carrots, chopped
• about 100 g (1 cup)celery, chopped
• 4–6 clovesgarlic, minced
• 30 g (¼ cup)plain flour
• 907 g (2 pounds)Yukon Gold potatoes, peeled and chopped into about 1.3 cm pieces
• 950 ml (4 cups)reduced-sodium chicken broth
• 354 ml (12 oz)evaporated milk
• 1 teaspoonchicken bouillon powder, base or 1 crushed cube
• 1 teaspoon eachdried parsley and salt
• ½ teaspoonpepper
• ¼ teaspoon eachdried thyme and dried oregano, plus more to taste
• 85 g (3 oz)cream cheese, softened
• To tastetoppings: bacon from the recipe, cheese, sliced spring onions, or other toppings

Instructions

1. 1

   Cook the bacon

   Put the bacon pieces in a large Dutch oven and cook over medium heat until crisp and the fat has rendered. Remove them with a slotted spoon, leaving 2 tablespoons of the fat in the pan.

2. 2

   Soften the vegetables

   Melt the butter in the 2 tablespoons of bacon fat over medium heat. If leaving out the bacon, use 2 additional tablespoons of butter or 2 tablespoons of olive oil. Add the onion, carrots and celery and cook, stirring often, until the onion softens. Stir in the garlic and cook for 30 seconds, then sprinkle over the flour and cook for 2 more minutes; the mixture will be thick.

3. 3

   Simmer the soup

   Add the potatoes, broth, evaporated milk, chicken bouillon and all the seasonings; do not dissolve the bouillon in water first. Bring to a gentle boil and cook uncovered for 15–20 minutes, until the potatoes are tender when pierced with a fork.

4. 4

   Blend until smooth

   Working in batches, transfer half the soup, including vegetables and liquid, to a blender with the cream cheese. Do not fill the blender more than one-third full. Blend until very smooth, allowing steam to escape by leaving the cap open and covering the opening with a paper towel or loosely placed tea towel. An immersion blender can also be used, though the soup may not become as smooth.

5. 5

   Season and serve

   Stir the purée back into the pot. Taste and add more salt, pepper, oregano and/or thyme as needed. For a thinner soup, stir in milk until it reaches your preferred consistency. Serve topped with cheese, bacon pieces and spring onions.

What is American-style potato soup?

Potato soup is a familiar comfort-food staple in the United States, with many home-style versions built around potatoes, broth and everyday vegetables. This version uses bacon, onion, carrot, celery and herbs for a savoury base.

Blending some of the soup thickens it without relying on heavy cream. Evaporated milk and optional cream cheese add a smooth, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 13g protein, 48g carbs, 14g fat.

The potatoes and flour provide most of the carbohydrates, while bacon, butter, evaporated milk and cream cheese contribute much of the fat. Chicken broth, milk, cream cheese and bacon add protein, with the exact amount depending on brands and toppings. Pair a bowl with a green salad or other non-starchy vegetables for a more balanced plate.

Why Yukon Gold potatoes work

Potato choice: Yukon Gold potatoes have a naturally buttery texture and soften readily in the broth. Cut them into evenly sized pieces so they cook at roughly the same rate.

Peeling: The recipe calls for peeled potatoes, which helps the blended portion turn silky. Keep the pieces close to 1.3 cm for the stated simmering time.

Build flavour at the start

Bacon fat: Cooking the bacon first leaves rendered fat in the pot to flavour the vegetables. Keep 2 tablespoons and pour off the rest; if skipping bacon, use the stated extra butter or olive oil.

Vegetables and flour: Let the onion, carrots and celery soften before adding the garlic, which needs only 30 seconds. Cooking the flour for 2 minutes helps it incorporate into the soup base.

Blend safely and smoothly

Batch size: Hot soup expands in a blender, so fill it no more than one-third full and work in batches. Leave a way for steam to escape, covering the opening loosely as described in the method.

Cream cheese: Softened cream cheese blends more readily with the hot soup. Blend it with the portion removed from the pot, then stir that mixture back into the remaining soup.

Check the texture and seasoning

Potato doneness: After 15–20 minutes at a gentle boil, a fork should pass easily through the potato pieces. If they are still firm, continue cooking until tender before blending.

Final balance: Blending half the soup leaves some pieces and vegetables in the bowl while giving the broth body. Taste after blending, then adjust the herbs, salt and pepper; add milk only if you want a thinner consistency.

Make-ahead timing and serving

Make ahead: The soup can be prepared in advance and reheated gently for a later meal. Its thick texture may settle or firm up while chilled, so stir it well as it warms and loosen it with a little milk if needed.

To serve: Offer cheese, bacon and sliced spring onions as toppings. A crisp green salad or bread alongside makes a simple meal.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they become tender together.
• Soften the cream cheese before blending for a smoother result.
• Keep the blender no more than one-third full when processing hot soup.
• Reserve the bacon fat carefully, measuring 2 tablespoons for cooking the vegetables.
• Taste the soup after blending before adding more salt, as the broth and bacon can already be savoury.
• Add milk a little at a time if the finished soup is thicker than you like.

Variations

• Leave out the bacon: Use the specified extra butter or olive oil to cook the vegetables.
• Change the toppings: Finish bowls with spring onions, cheese, bacon or a combination.
• Adjust the herbs: Add extra dried thyme or oregano to taste after blending.
• Make it thinner: Stir in milk gradually until the soup reaches your preferred consistency.
• Blend more or less: Blend a larger portion for a smoother soup, or keep more of the potato pieces intact.

Common mistakes to avoid

• Overfilling the blender: Hot soup can spill as it blends; process it in batches no larger than one-third of the jug.
• Trapping steam: Pressure can build in a covered blender; leave the cap open and cover the opening loosely with a towel.
• Adding garlic too early: It can cook for too long; add it after the other vegetables soften and sauté for just 30 seconds.
• Skipping the flour cook: The base can taste floury; cook it with the vegetables for the full 2 minutes.
• Blending before the potatoes are tender: Firm pieces will not purée smoothly; check with a fork before removing soup to blend.
• Adding all the extra milk at once: The soup may become thinner than intended; stir it in gradually and check the consistency.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; add a little milk if the soup has thickened. Avoid boiling it hard during reheating.

Frequently asked questions