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Potato Soup

The perfect creamy soup for those cold Winter days

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6


  • 6 slices bacon
  • 1 medium yellow onion diced
  • 1 large carrot peeled and diced
  • 3/4 cup celery diced
  • 4 large russet potatoes peeled and diced
  • 2-4 small red potatoes washed and diced
  • 1/4 cup flour
  • 2 cups chicken broth
  • salt and pepper to taste
  • 2 cups 2% milk
  • 2 cups half and half


  1. In a 6 – 8 quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels. Once cooled, chop in small pieces.

  2. In bacon grease, cook onions, carrots and celery until onions are translucent

  3. Add Potatoes and cook 5 minutes, stirring occasionally

  4. Add flour and chicken broth in a small mixing bowl and whisk to blend. Pour over potatoes and vegetables in stockpot and stir to combine.

  5. Add half the bacon and season with salt and pepper. Stir again and allow to simmer for 25 minutes or until potatoes are soft.
  6. Add milk and half & half and simmer for an additional 5 - 10 minutes

  7. Serve immediately and garnish with toppings (remaining bacon and your choice of additional goodies like cheese, sour cream and green onions)