Chase away the chills with this warm and comforting easy potato soup recipe.
This twist on old fashioned classic potato soup features some flavourful additions. Tender potato bites are paired with crispy bacon bits, colorful carrots and creamy corn. It’s the ultimate comfort food soup recipe – a perfect hearty soup for a cold day.
Why you’ll love this creamy potato soup recipe
Although my mom didn’t make soup very often when I was growing up, I still remember loving it when she made old fashioned potato soup. It was such a warm and comforting soup on cold, Winter days – and still makes me think it’s one of the best comfort food meals ever.
I’ve altered her recipe slightly by adding in features of other favorite soup recipes and came up with this creamy soup recipe we like the most.
Ingredients you’ll need for this creamy potato soup recipe
(A printable recipe is located at the bottom of this post for your convenience.)
- 3 slices bacon, cut into thin strips
- 1 cup diced onion
- 1 cup diced carrots
- 6 cups peeled and diced white potatoes – diced about 3/4 inch square
- 3 cups water
- 3 packages (or 4 1/2 teaspoons chicken boullion powder or 3 chicken stock cubes) chicken boullion powder
- 1 can creamed corn
- shredded cheese for garnish
- chopped parsely for garnish
Step by step instructions for this easy potato soup recipe
- Place the bacon strips in the bottom of a cold large dutch oven or large pot and turn heat onto medium-high heat. Let bacon cook, stirring occasionally, for about 15 minutes or until nice and crispy. Remove bacon from the pan and put on a paper towel lined plate.
- To the pan with bacon grease, add the diced onion and carrots. Saute until the onions are translucent and the carrots are soft.
- Add the diced potatoes, water, and chicken boullion powder to the pan with the cooked onions and carrots. Salt and pepper to taste. Turn heat to high until it boils. Then turn down the heat to low, cover with the lid, and let simmer for 20 minutes – or until the potatoes are soft when poked with a fork.
- Pour in the can of creamed corn and stir to combine. Heat for an additional 5 minutes until heated through.
- Garnish with the crispy bacon bits, shredded cheese, and chopped fresh parsley.
Top Tips & Tricks!
-Try to dice your potatoes into equal sized dices so they all cook evenly.
-Don’t be afraid to step away from the exact recipe and make this soup more intuitively. Season with salt & pepper throughout the cooking process. Taste test frequently. Adjust spices to suit your taste. Does it lack flavour? Add a little salt first. Does it still need more flavour? Add some more chicken boullion powder. Keep tasting and adjusting until it tastes perfect to you.
-Experiment with the texture of this potato soup and make it what you think is the best soup texture. For this recipe and photos, I left the potatoes chunky. However, you can mash them a bit and add some milk or cream for a smoother potato soup.
Variations for this potato soup recipe
- Use diced red pepper instead of the carrot for some color.
- Omit the carrot or peppers completely if you and your family prefer not to have those vegetables in potato soup.
- Homemade or canned chicken stock could be used in place of the water and chicken boullion powder.
- Add milk or cream to the soup to make it extra creamy.
- Both sharp cheddar cheese or parmesan cheese tastes delicious as a topping stirred into this hot soup.
- If you want a creamier soup recipe, you can use a potato masher, immersion blender, or food processor to blend the soup into a creamy texture. If you find it is too thick, add whole milk, heavy cream, or milk to make it the texture you’d prefer.
- Turkey bacon can be crisped up to add as a topping if you’d prefer. Since there will be no fat with that, though, I would add 1 Tablespoon butter or olive oil to saute the onions and carrots in.
- I used white potatoes for this potato soup recipe. White potatoes hold their shape well when cooked and help acheive a chunky potato soup, if that is what you prefer. However, you can use different potatoes for different textures of potato soup. Click here for a great explanation for the best potatoes for potato soup.
Equipment I used for this recipe
I love using my enamel cast iron dutch oven to make soup in. Mine is a 4.5 quart – which is a perfect size for us. It is quite heavy, so it’s smaller size works better for moving it around and yet it still is a great size for larger soup recipes. Although I couldn’t find my exact one online, I listed some below that are similar:
What to serve with potato soup
- Drop dumplings cooked right in the soup make a complete meal in one and are so delicious!
- Bread machine dinner rolls or overnight yeast rolls are delicious with homemade soup like potato soup.
- A grilled meat and cheese sandwich pairs perfectly with potato soup.
- Baked baking powder biscuits hot out of the oven and spread with butter tastes amazing with any type of soup recipe.
- Potato soup would be a great side with meatloaf or meatloaf sandwiches.
How to store potato soup
Leftover potato soup should be refrigerated in an airtight container, and will last for 3-4 days. (The good news is, potato soup is one of those soups that tastes even better the next day!)
If you need to store potato soup for longer, it can be frozen in an airtight container or ziploc bag for up to 6 months.