The Best Homemade Potato Soup

The Best Homemade Potato Soup (Creamy, Cozy & Bacon-Loaded)

There’s nothing quite as comforting as a steaming bowl of homemade potato soup on a chilly evening. This recipe combines tender potatoes, hearty vegetables, crispy bacon, and a touch of cream for a silky, rich texture that warms you from the inside out. It’s simple, classic, and absolutely irresistible — the kind of meal that turns a regular night into a cozy family moment.

Whether you’re serving it as a main dish with crusty bread or as a starter before a big dinner, this creamy potato soup always steals the show. Let’s dive in!

Ingredients

• 6 medium Russet potatoes, cut into bite-sized pieces
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 stalks celery, diced
• 6 slices bacon, cooked and crumbled
• 8 cups vegetable broth or chicken broth
• 1 cup milk
• ½ cup heavy cream
• 1 teaspoon minced parsley
• Salt and pepper, to taste
• 3 tablespoons flour (cornstarch can be substituted)
• 1 cup finely grated cheese (any kind you love!)

How To Make the Best Homemade Potato Soup

1. Cook the Bacon: In a large soup pot, cook the bacon until crispy. Remove and set aside. Pour off most of the bacon grease but leave a little for flavor — don’t clean the pan!
2. Sauté the Veggies: Return the pan to medium heat. Add the diced onion, celery, and carrots. Stir and cook for 2 minutes until fragrant.
3. Add Potatoes and Broth: Stir in the potatoes, salt, pepper, and any favorite seasonings. Pour in the broth and bring to a gentle boil. Cook for about 10 minutes, until the potatoes start to soften.
4. Thicken the Soup: In a small bowl, whisk together the milk and flour (or cornstarch). Slowly add this mixture to the soup, stirring continuously. Cook for another 5 minutes to let it thicken.
5. Blend for Creaminess: Carefully scoop out about ¼–½ of the soup and blend it until smooth. Slowly stir it back into the pot — this creates a rich, creamy texture without needing extra cream.
6. Finish & Serve: Stir in most of the crumbled bacon (save some for garnish), the heavy cream, and parsley. Taste and adjust seasoning as needed. Serve hot, topped with bacon, cheese, and a sprinkle of parsley.

Tips & Variations

• For extra creaminess, replace part of the broth with more cream or add a spoonful of sour cream before serving.
• Want it vegetarian? Skip the bacon and use vegetable broth — top with crispy onions instead!
• Try adding shredded rotisserie chicken or diced ham for a heartier version.
• Leftovers? Store in an airtight container and refrigerate for up to 3 days. Reheat gently and add a splash of milk if it thickens too much.

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The Best Homemade Potato Soup

Prep Time: 15 mins   |   Cook Time: 30 mins   |   Total Time: 45 mins

Yield: 6 servings   |   Course: Soup / Comfort Food   |   Cuisine: American

Ingredients

• 6 medium Russet potatoes, diced
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, diced
• 6 bacon slices, cooked and crumbled
• 8 cups broth (vegetable or chicken)
• 1 cup milk
• ½ cup heavy cream
• 1 tsp parsley
• 3 tbsp flour (or cornstarch)
• Salt and pepper to taste
• 1 cup shredded cheese

Instructions

1. Cook bacon until crispy; set aside.
2. Sauté onion, celery, and carrots in remaining bacon fat for 2 minutes.
3. Add potatoes, broth, and seasonings; simmer until potatoes soften.
4. Whisk milk and flour; stir in and cook 5 minutes.
5. Blend part of the soup for a creamy texture, then stir back in.
6. Add cream, cheese, and bacon. Serve hot with garnishes.

Pro Tip: Blend only half the soup — you’ll get that perfect balance of creamy and chunky!