Potato Soup Recipes
Creamy potato soup with crispy bacon, made in 15 minutes using a stovetop method. Rich, comforting, and ready in hours with minimal effort.
Bacon adds smoky richness to potato soup, but it can also make the broth greasy if not handled right.
You’ll need a heavy pot to avoid scorching the roux, which thickens the soup without clumps.
Mashing some potatoes with a fork gives body, but leave a few whole for texture.
About the Ingredients
150g (5.3oz) diced bacon
Bacon adds saltiness and smokiness. Use turkey bacon for a lighter version.
500g (4 medium) potatoes, peeled and cubed
Russet potatoes hold shape. Yukon Gold is softer if you prefer a smoother texture.
1 small onion, chopped
Red onion adds sharpness. Use shallots for a milder flavor.
2 cloves garlic, minced
Fresh garlic is better. Substitute with garlic powder if it’s not available.
1.2L (5 cups) chicken broth
Low-sodium broth keeps control over salt. Use vegetable broth for a vegetarian option.
1 tsp dried thyme
Fresh thyme is more aromatic. Add 10g (2 tbsp) chopped if you have it.
1 tbsp (5g) fresh parsley, chopped
Dried parsley works, but it’s less vibrant. Add at the end for brightness.
30g (2 tbsp) unsalted butter
Butter gives a richer roux. Use olive oil if it’s not on hand.
30g (3 tbsp) all-purpose flour
Cornstarch is a gluten-free swap. Use it sparingly to avoid a pasty texture.
200ml (1 cup) milk, whole or semi-skimmed
Almond milk works for a dairy-free version. Use it slowly to avoid curdling.
Step-by-Step Instructions
1. Cook bacon
Heat a large pot over medium heat. Add bacon and cook until golden and crisp, about 5 minutes. Remove and set aside.
2. Sauté onions
Add onion and garlic to the same pot. Cook 3 minutes, until softened but not browned.
3. Add broth and potatoes
Pour in chicken broth, thyme, parsley, and cubed potatoes. Bring to a boil, then lower to a simmer.
4. Simmer
Keep on low heat for 20-25 minutes. Potatoes should be tender but not falling apart.
5. Make the roux
Melt butter in a small pan. Whisk in flour for 1 minute. Cook until it smells nutty, not browned.
6. Add milk
Whisk milk into the roux slowly. Cook 2-3 minutes until it thickens and turns glossy.
7. Combine and mash
Stir the roux into the soup. Return bacon to the pot. Use a fork to mash 1/3 of the potatoes for creaminess.
8. Adjust flavor
Season with salt and pepper. Taste, then adjust. Add extra herbs if the flavor feels mild.
Delicious Variations
- Replace potatoes with sweet potatoes for a spicier, sweeter version.
- Add shredded cooked chicken for a heartier, protein-packed meal.
- Stir in shredded cooked kale for a green version with extra vitamins.
Pro Tips
How to Store Potato Soup Recipes
Refrigerator
Store in an airtight container for up to 4 days. Reheat gently to avoid curdling the roux.
Freezer
Freeze in portions for 3 months. Thaw overnight, then reheat on the stove.
Reheating
Reheat on medium-low, stirring often. Add a splash of broth if it’s too thick.
Frequently Asked Questions
Q: Can I use a different type of flour?
Yes, cornstarch or gluten-free flour work. Use half the amount of cornstarch for the same thickness.
Q: How do I know the roux is done?
It should be golden and smell nutty. If it’s too floury, cook it 10 seconds longer.
Q: What if I don’t have a slow cooker?
Use a stovetop method. Simmer everything together, then add the roux halfway through cooking.
Q: Can I make this soup ahead?
Yes, freeze it. Thaw in the fridge overnight before reheating to avoid texture issues.
This soup is best served warm, with a sprinkle of parsley and a side of crusty bread. You can freeze leftovers for up to three months. Just remember to reheat gently.
Potato Soup Recipes
Creamy potato soup with crispy bacon, made in 15 minutes using a stovetop method. Rich, comforting, and ready in hours with minimal effort.
🧂 Ingredients
- 150g (5.3oz) diced bacon
- 500g (4 medium) potatoes, peeled and cubed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1.2L (5 cups) chicken broth
- 1 tsp dried thyme
- 1 tbsp (5g) fresh parsley, chopped
- 30g (2 tbsp) unsalted butter
- 30g (3 tbsp) all-purpose flour
- 200ml (1 cup) milk, whole or semi-skimmed
📋 Instructions
- 1Cook bacon — Heat a large pot over medium heat. Add bacon and cook until golden and crisp, about 5 minutes. Remove and set aside.
- 2Sauté onions — Add onion and garlic to the same pot. Cook 3 minutes, until softened but not browned.
- 3Add broth and potatoes — Pour in chicken broth, thyme, parsley, and cubed potatoes. Bring to a boil, then lower to a simmer.
- 4Simmer — Keep on low heat for 20-25 minutes. Potatoes should be tender but not falling apart.
- 5Make the roux — Melt butter in a small pan. Whisk in flour for 1 minute. Cook until it smells nutty, not browned.
- 6Add milk — Whisk milk into the roux slowly. Cook 2-3 minutes until it thickens and turns glossy.
- 7Combine and mash — Stir the roux into the soup. Return bacon to the pot. Use a fork to mash 1/3 of the potatoes for creaminess.
- 8Adjust flavor — Season with salt and pepper. Taste, then adjust. Add extra herbs if the flavor feels mild.
