Home > Soups & Stews > Potato Soup Potato Soup August 1, 2020 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A delicious loaded potato soup — all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup! Pair this comforting soup with homemade dinner rolls or a light garden salad like this roasted veggie salad or Olive Garden salad. Potato Soup This soup tastes channels the flavors of a cheesy baked potato loaded up with all the good stuff! It’s incredibly filling and the perfect kind of comfort food — there really is nothing better on a chilly day! That is, unless we’re eating this soup and enjoying a pumpkin spice steamer 🙂 One of my favorite things about this recipe is how much it makes. There is a good amount of prep that goes into this soup, so it’s only fair to have a big yield which is what you’ll get with this recipe. This recipe makes a lot of potato soup and is a great thing to have in your fridge for lunches all week long. How to make potato soup from scratch While this potato soup is a fairly straight-forward recipe, it does takes a good amount of up front prep time with chopping veggies and potatoes. Below are a few time saving tips: Try freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store; this is a huge time saver for veggie chopping! Use jarred garlic. While nothing compares to fresh, sometimes it’s just not practical! Save some time and effort by using pre-minced refrigerated garlic. Use room temperature milk. If the milk isn’t straight from the fridge and cold, it will heat much quicker in this soup. Before starting this soup, I measure the milk and then set it aside to come to room temperature. Save time on the potatoes. Another thing that can take a good amount of time is scrubbing potatoes clean and then peeling them. For this soup I recommend keeping the peels on; not only does it save time it also adds extra texture and color. To further save potato prep time, grab potatoes that have already been washed and scrubbed in the produce asile (usually these are the packaged baby potatoes). How to add flavor to potato soup Mirepoix: is a French cooking term for a flavor base of evenly cut onions, carrots, and celery. This flavor base is used to increase flavor, aroma and balance in the dish. Truly, a mirepoix is where we begin to build the flavor for this potato soup. Take your time sautéing these ingredients, they are forming the foundation of the flavor in this soup. Bacon Grease: instead of discarding the grease rendered from cooking the bacon, we use it to saute all the veggies in. This add such a depth of flavor adding a meatiness and smokiness to the soup. Seasonings: a little bit of seasonings go a long way in adding flavor to a potato soup. In this recipe we use dried thyme, dried oregano, salt, pepper, and a tiny bit of cayenne pepper. Feel free to increase the cayenne pepper for more of a kick to this soup. Don’t underestimate the power of salt and pepper — if the soup is tasting flat or bland, it could be as easy as adding a bit more of each of these seasonings. Sharp cheddar cheese: the cheese adds so much flavor, but be sure to use a sharp or extra sharp cheddar cheese as opposed to a mild cheddar. Chives or green onions: fresh herbs always add loads of flavor and a cut through the richness of the soup. Chives or green onions are the perfect complement to all the ingredients in this potato soup and a nice flavor addition. How to thicken potato soup While the potatoes are simmering and getting tender, we use a different pot to whip up a quick roux. Roux is flour and fat cooked together and is used to thicken this soup and give it body. Between the roux, cheddar cheese, and sour cream, these three ingredients work well to thicken up this soup nicely. We also mash up some of the potatoes which also helps to thicken the soup. Recipe tips Freshly grate the cheese if you’re able. Pre-shredded cheese has a cellulose coating (to keep it from clumping) that resists melting in this soup or can make it end up a bit greasy. Use 2 types of potatoes. While one type of potato works just fine, we love the combination of red and Yukon golds. The Yukon golds are sweet and buttery and the red potatoes are more firm with a more mild and earthy flavor. The combination of the two is amazing in this potato soup. Dice veggies into small and even sizes. This way everything will cook evenly and integrate into the soup nicely. Storage Notes Because this soup is cream-based it is not a great candidate for freezing. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. To reheat leftovers: Add leftover Potato Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle. More delicious soup recipes: Broccoli Cheddar Soup Creamy Vegetable Soup Crockpot Chili Crockpot White Chicken Chili Chicken and Rice Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Potato Soup 5 from 3 votes - Review this recipe A delicious loaded potato soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup! SAVE TO RECIPE BOX Print Recipe Potato Soup 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A delicious loaded potato soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup! Course Dinner Cuisine American Keyword potato soup Prep Time 40 minutes Cook Time 20 minutes Total Time 1 hour Servings 10 -12 servings Calories 400kcal Author Chelsea Cost $6.12 Ingredients2 pounds (910g (~6-1/2 cups) cubed potatoes (We love a mix of red and Yukon gold potatoes)1 small yellow onion, diced (1 cup; 140g)2 stalks celery, diced (3/4 cup; 85g)1-2 large carrots, diced (1 cup; 125g)2 teaspoons minced garlic (~3 cloves)1 package (12 ounces) smoked bacon (12 slices of bacon)Fine sea salt and freshly cracked pepper3/4 teaspoon EACH: dried thyme, dried oregano1/16 teaspoon ground cayenne pepper, optional6 cups (1453g) chicken stock/broth2/3 cup (11 tablespoons; 151g) unsalted butter3/4 cup (88g) white all-purpose flour4 cups whole milk, separated1 cup (8 oz; 247g) sour cream (I use reduced fat/lite)2 and 1/2 cups sharp cheddar cheese, separatedChives or green onions, optional InstructionsPREP: Wash the potatoes and peel if desired (we like to leave the peel on -- it adds texture, flavor, and is easier!) Then cut into small cubes (1/2 inch in size). Dice the onion, dice the celery, dice the carrot. Mince the garlic. Thinly slice the un-cooked bacon (this is easiest with a very sharp knife and very cold bacon).BACON: In a very large pot, over medium heat, cook all of the bacon to desired doneness, about 6-10 minutes. Using a slotted spoon, remove the bacon on to a paper towel lined plate and dab off excess grease. Set bacon aside.DRAIN BACON FAT: Drain off all the bacon fat except for 3 tablespoons. I do this by lining a small bowl with foil and then pouring all the rendered bacon fat into the bowl. Quickly wipe down the pot and then measure out 3 tablespoons bacon fat from the foil lined bowl and add back into the pot. Once the bacon fat hardens, you can ball up the foil and save for another recipe or discard -- no mess 🙂VEGGIES: Add in the onion, celery, and carrot to the pot and saute, stirring frequently, over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds. Add in the diced potatoes and toss to coat. Add in the seasonings: salt, pepper, thyme, oregano, and ground cayenne pepper. (I add in 1/2 teaspoon EACH of salt and pepper here.) Toss to coat and cook for 1 minute.SIMMER: Cover everything with 6 cups chicken stock. SEE NOTE 1 to finish in crockpot. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are fork tender.MASH: Using a potato masher, mash down some of the tender potatoes, leaving some still in chunks.CREAM MIXTURE: In another pot, melt the butter over medium heat. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat. Very slowly, while whisking constantly, add in 2 cups (463g) of milk. Whisk until thickened. Very slowly, while whisking constantly, add in the remaining 2 cups (463g) of milk. Again, stir until thickened. Add in a generous amount of salt and pepper (I add another 1/2 teaspoon of each, but add to your preference!) FINISH THE SOUP: back to the soup, pour in the cream mixture. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the sour cream, chives or green onions if using (we add about 1/4 cup), 2 cups (193g) of the cheese, and half of the cooked bacon. Stir until the cheese is melted.SERVE: Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and any more chives/green onions as desired. Enjoy warm! Recipe NotesNote 1: To prepare this potato soup in the crockpot: Follow steps 1-5 and then put everything into the crockpot (besides the cooked bacon). Cook on low for 5-7 hours or high for 3-4 hours. Mash the potatoes in the crockpot and then continue on with step 7. Add everything in the crockpot and cover for 15-20 more minutes on high to heat everything through and then serve. You'll want to use a 6 quart crockpot for this potato soup. Nutrition FactsServing: 1serving | Calories: 400kcal | Carbohydrates: 29.9g | Protein: 16.1g | Fat: 24.1g | Cholesterol: 67.2mg | Sodium: 444.1mg | Fiber: 2.5g | Sugar: 7.8g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.