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Basic + awesome creamy potato soup

A mellow, homemade comfort soup for buttered-bread weather

⏱️ Time estimate: about 1 hour 15 minutes

Bacon, mirepoix, garlic, potatoes, milk, and broth turn into a simple creamy soup that feels especially right with crusty bread and a little extra butter.

Creamy potato soup topped with bacon in a Dutch oven

Ingredients

  • 6 slices bacon
  • 4 tablespoons butter
  • 2 cups mirepoix, celery, carrots, and onions, all minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon favorite seasoning, such as a chicken seasoning blend
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 to 2 cups chicken broth
  • 2 large russet potatoes, peeled and cubed, about 3 cups

Instructions

  1. Cook the bacon. Bake the bacon on a parchment-lined sheet pan at 400°F for about 20 minutes. Crumble or chop into pieces.
  2. Build the soup base. Melt the butter in a soup pot. Add the mirepoix, garlic, salt, and seasoning and sauté until soft. Add the flour and stir for a few minutes to cook off the raw flour taste.
  3. Add the liquid. Pour in the milk a little at a time, stirring after each addition until smooth and creamy. The soup will start very thick and loosen as you keep adding milk.
  4. Simmer. Add the potatoes and enough chicken broth to get the consistency you want. Simmer for 30 to 40 minutes, until the potatoes are very tender and the soup has thickened.
  5. Finish. Stir in the bacon right before serving.

This one seems happiest with crusty bread, butter, and maybe a sprinkle of sea salt on the side.