Go Back Email Link
+ servings
easy creamy potato soup

Easy Creamy Potato Soup

Michelle Boulé
Cold Weather can be a drag but with delicious homemade Easy Creamy Potato Soup it doesn't have to be. Topped with bacon too!!
5 from 7 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Appetizer
Cuisine American
Servings 6
Calories 528 kcal


  • Wooden Spoon
  • Chef's Knife
  • Saucepan
  • Lodge Dutch Oven


  • ½ Pound Bacon Optional
  • 2 Tbsp Olive Oil
  • 1 Yellow Onion Diced
  • 3 Stalks Celery Diced
  • 3 Garlic Cloves Minced
  • 3 Tbsp Butter
  • ¼ Cup Flour
  • 8 Cups Reduced Sodium Chicken Broth
  • 1 Cup Heavy Cream
  • 1 Pound Russet Potatoes Peeled and cubed
  • 1 Fresh Hot Pepper Whole, stem removed
  • 1 Spring Fresh Thyme
  • Salt
  • Pepper
  • Chives Optional


  • Cook bacon to desired doneness. Remove from pan and place on paper towels to drain fat. Set aside.
  • In a large dutch oven, Heat olive oil on a medium-high heat. Add onion, celery and garlic. Cook until softened.
  • Add butter and flour, cook until butter is melted and flour is cooked. 
  • Stir in chicken broth and heavy cream, making sure that flour mixture has no clumps. Add potatoes, thyme and hot pepper, bring to a simmer and let cook covered for 20 minutes or until potatoes have cooked through.
  • Remove thyme. Mash ½ of the potatoes in the soup either by using a potato masher or immersion blender. If soup is not thickened to your likeness by now, add in a cornstarch slurry and cook uncovered until thickened.
  • Season generously with salt and pepper. Serve with soup topped with crumbled bacon and fresh chive. Enjoy!


Calories: 528kcalCarbohydrates: 25gProtein: 14gFat: 42gSaturated Fat: 19gCholesterol: 94mgSodium: 431mgPotassium: 775mgFiber: 1gSugar: 2gVitamin A: 865IUVitamin C: 7.3mgCalcium: 67mgIron: 1.8mg
Keyword easy creamy potato soup
Tried this recipe?Let us know how it was!