My Mom's Potato Soup

Creamy, hearty, and packed with comforting flavors, My Mom's Potato Soup is the ultimate cold-weather recipe that feels like a warm hug in a bowl. Made with tender russet potatoes, sautéed onions, carrots, and celery, this soup is elevated by a luscious blend of chicken stock, whole milk, and a splash of heavy cream for a silky texture. Crispy bacon crumbles and sharp cheddar cheese take it over the top, while a hint of garlic powder adds depth to every spoonful. Perfectly thickened with a touch of flour and partially blended for a velvety yet chunky consistency, this easy potato soup is ready in just about an hour and serves six. Garnish with fresh green onions for a pop of color and serve alongside crusty bread for a soul-satisfying meal that instantly transports you to childhood. Whether you’re looking for the best homemade potato soup recipe or a quick comforting dinner idea, this one is a timeless classic.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large russet potatoes
• 1 medium yellow onion
• 2 medium carrots
• 2 stalks celery stalks
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup whole milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 4 slices bacon
• 1 cup sharp cheddar cheese
• 2 stalks green onions

Directions

Step 1

Peel and dice the russet potatoes into small cubes. Dice the onion, slice the carrots, and chop the celery stalks into small pieces. Set aside.

Step 2

In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel to drain, leaving about 2 tablespoons of bacon grease in the pot.

Step 3

Melt the butter in the same pot with the reserved bacon grease over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.

Step 5

Gradually pour in the chicken stock, whisking constantly to ensure there are no lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes to the pot and stir. Simmer the soup uncovered over medium heat for 20-25 minutes, or until the potatoes are tender.

Step 7

Lower the heat to medium-low. Stir in the whole milk, heavy cream, salt, black pepper, and garlic powder. Let the soup heat through, but do not bring it to a boil.

Step 8

Using an immersion blender, blend the soup slightly to thicken it while still leaving chunks of potato. (If you don’t have an immersion blender, remove a small portion of the soup, blend it in a regular blender, and return it to the pot.)

Step 9

Crumble the cooked bacon and stir half of it into the soup. Reserve the remaining bacon for topping.

Step 10

Ladle the soup into bowls and garnish with shredded sharp cheddar cheese, reserved crumbled bacon, and sliced green onions. Serve warm and enjoy!

Nutrition Facts

Serving size	(3554.2g)

Amount per serving	% Daily Value*
Calories	3179.5

Total Fat 146.3g	0%
Saturated Fat 77.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 480.2mg	0%
Sodium 4590.5mg	0%
Total Carbohydrate 330.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 42.8g
Protein 140.3g	0%

Vitamin D 112.5IU	0%
Calcium 1516.1mg	0%
Iron 22.7mg	0%
Potassium 8181.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 17.5%

Carbs: 41.3%