I fell in love with this Potato Soup recipe the moment I saw it. I mean, it has BACON! And everything else you would expect to find on a loaded baked potato: cheddar cheese, chives, sour cream, and more bacon. Not to mention potato soup is an all-in-one meal, so no menu planning is needed. It’s perfect for weeknights or any time you want a quick and hearty meal!
This post was originally published on May 16, 2017. The text and photos were updated on August 5, 2021. The review and rating have not been changed.
This classic potato soup recipe is thick, creamy and delicious, and made healthier without heavy cream.
The Ingredients
There aren’t any unusual or hard-to-find ingredients in this potato soup, and nothing unusually expensive. I wasn’t able to find the recommended Yukon Gold potatoes. However, russet potatoes, the classic baked potato, were easy to find.
I had some of the basics on hand, like flour, chicken broth, salt, and pepper. My shopping trip was literally a quick pass through the dairy department, on to produce, checkout, and back in my car. My favorite kind of grocery store visit!
The Process
I had all the equipment I needed on hand. My 5-quart cast-iron Dutch oven was plenty big enough for this potato soup. Other than that, you’ll need some pretty standard stuff:
- potato peeler or paring knife
- measuring cups and spoons
- chef's knife
- cutting board(s) (I like to use one for meat and one for veggies)
- slotted spoon
- soup ladle (for serving)
I have made this recipe with and without peeling the potatoes. Even when I peel them, I am still able to get everything ready in 10 minutes. From there, things mostly went according to the instructions, but cooking took a little longer than the 20 minutes listed.
I diced the potatoes in 1/2″ cubes and they were way too firm when I tested them after cooking for 10 minutes. They needed the entire 15 minute cooking time plus a few minutes more to soften. My cooking time was 37 minutes, making the total time 47 minutes.
