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Potato Soup

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soups•american•contains pork, contains dairy, contains gluten
50 minutes•6 servings•

Ingredients

  • 6 ounces thick-cut bacon – cut into 0.5-inch pieces
  • 2 tbsp unsalted butter
  • 8 ounces yellow onion – finely chopped (~1.5 medium yellow onions)
  • 2 stalks celery – finely chopped
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth – low-sodium
  • 2 pounds russet potatoes – peeled and diced 0.5-inch (~4.5 medium russet potatos)
  • 2 cups whole milk
  • 1/2 cups heavy cream
  • 1 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • chives – thinly sliced (for serving)
Potato Soup

Instructions

  1. 1.

    Cook the bacon pieces in a large heavy pot or Dutch oven over medium heat until crisp, 8–10 minutes; leave about 2 tbsp drippings in the pot and add the butter to melt.

  2. 2.

    Add the onion and celery and cook, stirring, until softened and translucent, 5–7 minutes.

  3. 3.

    Sprinkle in the flour and stir constantly until the mixture looks glossy and smells nutty, 1–2 minutes.

  4. 4.

    Gradually whisk in the chicken broth, scraping up any browned bits, until smooth.

  5. 5.

    Add the potatoes, bring to a simmer, then partially cover and cook, stirring occasionally, until the potatoes are very tender, 15–20 minutes.

  6. 6.

    Off heat, use a potato masher to crush some of the potatoes in the pot until the soup thickens while leaving plenty of chunks.

  7. 7.

    Stir in the milk and heavy cream, return to a gentle simmer, and cook until creamy and the soup lightly coats a spoon, 5–10 minutes.

  8. 8.

    Season with the kosher salt and black pepper; taste and adjust as needed.

  9. 9.

    Ladle into warm bowls and garnish with the chives. Serve hot.

Potato soup is a cozy, creamy bowl built around tender potatoes suspended in a lightly thickened, savory broth. The texture balances silkiness with soft chunks, and the flavor leans on oniony sweetness, gentle smokiness, and dairy richness. It is the kind of simple, satisfying soup that welcomes crusty bread and a sprinkle of fresh herbs for a clean, bright finish.

In the United States, potato soup reflects European roots—particularly Irish and German traditions—adapted to American pantries. As dairy became widely available, many home cooks shifted from clear broths to chowder-like bases enriched with milk or cream. Over time, regional touches emerged: some cooks start with bacon, others keep it vegetarian; some mash for body, others purée smooth. Despite variations, the core identity remains a humble, home-style soup centered on potatoes and gentle aromatics.