Creamy Potato Soup Ingredients
This soup is super simple to put together. You only need a few basic ingredients, and dinner is served. You should have most of these items already in your kitchen. Scroll to the bottom of the post for exact measurements.
Bacon: I feel like this is my secret ingredient. You’ll cook up the bacon and use the super flavorful drippings to cook the onions and make a roux to thicken the soup. Onion: Adds savory and a slight sweet flavor. Garlic: Give me all the garlic! You can measure this with your heart! Unsalted Butter: Provides a smooth creaminess for the base of the roux All Purpose Flour: Helps thicken the soup. Chicken Broth: The flavorful base for the soup. Half-and-Half: Adds a creamy consistency that is the perfect complement to the texture of the blended potatoes. Russet Potatoes: I like using russet potatoes because they hold up their shape and don’t get all mushy. Salt and Black Pepper: Enhances the flavors in the recipe.
Easy Potato Soup Recipe
This recipe is super easy and yummy! You’ll want to make creamy potato soup all season long. Follow my instructions below for the best results.
Making the Roux: When adding the liquid to the butter and flour paste, I slowly add about ½ cup at a time. Make sure you whisk continually until that amount of liquid has been incorporated. Adding liquid in too quickly will break the sauce, which means the paste won’t combine with the liquid. Customizable: What I love about this simple soup is how customizable it is—you can easily make it your own! Add extra bacon, cubed ham, more veggies, or even melt in some cheese when you add the bacon back to the pot. Topping Ideas: You can serve this with so many different toppings. Think about what you would put on a baked potato. Bacon, sharp cheddar cheese, green onions or chives, sour cream, parsley, chicken for protein, jalapenos for heat, and whatever else you like!
Refrigerate: Store in the fridge in an airtight container for up to 5 days. Freeze: I don’t recommend freezing this soup. Dairy-based soups can separate once frozen, but you can store it in an airtight container in the freezer for up to 2 months if the separation doesn’t bother you. Reheating: Reheat soup on the stove on low heat to prevent scalding or in the microwave.
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