Homemade Creamy Potato Soup Recipe


Warm up during those cold winter months with this delicious creamy Homemade potato soup recipe that is topped off with cheese and bacon! Potato soup is a very simple to make, thick and hearty soup that sticks to the bones. It has few ingredients and can come in the form of a thick creamy chowder or smooth and creamy, or even a combination of the two. In addition, it can be made from a russet, Yukon gold, red bliss, or even with a little sweet potato thrown into the mix. Ingredients for this recipe: • 12 ounces of chopped bacon • 3 peeled and small diced yellow onions • 3 small diced celery stalks • 4 finely minced cloves of garlic • ½ cup all-purpose flour • 4 pounds peeled and medium diced russet potatoes • 3 quarts chicken stock • 2 cups heavy whipping cream • sea salt and pepper to taste • Worcestershire sauce to taste • tabasco sauce to taste Serves 10 Prep Time: 10 minutes Cook Time: 90 minutes Procedures: 1. Add the bacon to a large pot over medium heat and cook the bacon until crisp. Remove the crisp bacon lardons and set them aside. 2. Pour in the onions and caramelize over low heat until well browned for about 40 minutes. Stir occasionally. 3. Next, mix in the celery and garlic and sauté for 4-6 minutes. 4. Mix in the flour until completely combined. 5. Pour in the potatoes and stock and bring to a boil to thicken. 6. Pour in the cream and cook for 3-4 minutes and then puree half of the soup to smooth out and thicken more but still have chunks in it. 7. Season with salt, pepper, Worcestershire, and tabasco sauce. 8. Add on optional toppings of sour cream, crispy bacon, shredded cheddar cheese, and sliced ​​green onions. Chef Notes: Make-Ahead: You can make this up to 2 days ahead of time but is perfect to serve up as soon as it is made. How to Store: Cover and store in the refrigerator for up to 6 days. To freeze, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for up to 1 day before reheating. How to Reheat: Add the desired amount to a medium-size pot and heat over low heat until hot. You may need to add a little water if it is too thick. .





  1. My daughter is going to love this. Thank you for posting it.

    I know we aren’t in a position to make requests, but I’m searching for a recipe, and I think you could really knock it out of the park.

    Recently, my family stopped in a new restaurant, and they had reggiano hashbrown casserole. This definitely has to stay in our lives. It was absolutely top-shelf comfort food, but with a chef’s touch type of thing. Searching, I find a few ideas, but nothing that sounds like a hit.

    I’m sure it had:

    Hash browns
    Maybe butter?

    What do you say Chef Billy?

    Thanks for considering it.


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