Potato soup

Rich and creamy potato soup that will warm the belly and tickle the tastebuds.

Course Soup
Cuisine American
Keyword potato soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 4 slices bacon chopped
  • 1/2 cup celery diced
  • 1 cup carrots diced
  • 1/2 large onion diced
  • 1 bay leaf
  • 7 cups potatoes cubed
  • 6 cups chicken broth
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup cream
  • 1 cup milk
  • shredded cheddar cheese optional topping


  1. In a stockpot, cook chopped bacon over medium heat until crisp.  Remove from pan and set aside. Leave about 2 T. of bacon drippings in the pot.

  2. Add celery, carrots, and onions and saute for about 5-7 minutes until crisp-tender.

  3. Add chicken broth, potatoes, salt, pepper, and bay leaf.

  4. Boil for about 10-15 minutes until potatoes are fork-tender.

  5. Add cream and milk and stir to combine.

  6. At this point you may mash part of the potatoes to thicken the soup a bit.  I prefer to leave some chunkiness to the soup so I don't mash completely, but it's up to your preference.

  7. Simmer for about 5 more minutes until soup is thickened and hot.

  8. Top with reserved bacon and shredded cheddar cheese if desired.