Hearty Old Fashioned Potato Soup
This Old Fashioned Potato Soup is the one that tastes like a chilly evening solved with a single pot. Tender chunks of potato swim in a creamy, savory broth with just the right thickness.
Bacon crisped right in the pan gives the whole soup that smoky foundation, and you can have it on the table in about 40 minutes. Minimal dishes, maximum comfort.
Why This Soup Stays in Rotation
The potatoes are diced small so they cook fast but still keep a little bite, and the roux made from bacon fat and butter gives the broth a rich, silky body without a drop of heavy cream.
A sprinkle of sharp cheddar and crumbled bacon on top turns each bowl into a full meal. It’s the version I reach for when I need something warm and filling with almost no thinking.
Ingredients
- 6 slices bacon, chopped: adds smoky depth and a crispy topping
- 3 tbsp unsalted butter: rounds out the fat for the roux
- 1 medium onion, diced: yellow or white onion works
- 2 celery ribs, diced: brings a subtle earthy note
- 3 garlic cloves, minced: use fresh for the best flavor
- ¼ cup all-purpose flour: thickens the soup into a chowder-like texture
- 4 cups chicken broth: low-sodium so you can control the salt
- 2 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes: creamy but hold their shape
- 1 cup whole milk: keeps the soup rich without weighing it down
- ½ cup heavy cream: optional, for extra silkiness
- Salt and freshly cracked black pepper: season in layers
- For serving: reserved bacon, shredded sharp cheddar, sliced green onions
Variations and Substitutions
- Swap the bacon for diced ham: stir in the ham with the broth for a meatier, equally savory pot.
- Go dairy-free: use olive oil instead of butter, a full 5 cups of chicken broth, and omit the milk and cream. Blend a cup of the cooked potatoes into the broth for body.
- Make it gluten-free: skip the flour and whisk 2 tbsp cornstarch into the milk before adding it at the end.
- Add extra veg: a diced carrot or leek sautéed with the onion adds sweetness.
- Turn up the herbs: a bay leaf while simmering and fresh thyme at the end brighten the whole soup.
For another cozy classic, try my Beer Cheese Soup.
How to Make Hearty Old Fashioned Potato Soup
Step 1: Render the Bacon
Place the 6 slices chopped bacon in a large Dutch oven or heavy soup pot. Cook over medium heat, stirring now and then, for 6 to 8 minutes until the pieces are crispy and the fat has rendered.
You’ll end up with about 2 tablespoons of drippings left in the pot. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set it aside for topping.
Step 2: Sauté the Aromatics
Keep the pot over medium heat and add the 3 tablespoons butter if the bacon fat looks scant. Toss in the diced onion and celery and cook, stirring often, for about 5 minutes until the onion turns translucent and the edges just start to soften.
Stir in the minced garlic and let it go for 1 minute more, just until fragrant. You don’t want the garlic to brown, so keep it moving.
Step 3: Build the Roux
Sprinkle the ¼ cup flour over the vegetables. Stir constantly with a wooden spoon and cook for 2 minutes. The flour will coat everything and the mixture will look pasty.
The roux is ready when it smells lightly nutty and no raw flour scent remains. This step is what gives the soup its creamy, chowder-like texture.
Step 4: Simmer the Soup
Pour in the 4 cups chicken broth a little at a time, whisking as you go to break up any lumps. Add the 2 lbs cubed potatoes and a pinch of salt and pepper. Bring the pot to a boil over high heat.
Once it’s bubbling, turn the heat down to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender and a few cubes start to split slightly at the edges.
Step 5: Ladle and Top
Take the pot off the heat. Stir in the 1 cup whole milk and the ½ cup heavy cream if you’re using it. Taste the broth and add more salt and pepper until it sings.
Ladle the soup into deep bowls and pile on the crispy bacon, a handful of shredded cheddar, and sliced green onions. Serve while it’s steaming hot.
A Few Notes Before You Start
- Pick the right potato. Yukon Golds or red potatoes hold their shape better than russets, so you get tender chunks instead of mush.
- Don’t let the milk boil. After adding milk, keep the heat low or off to prevent the soup from curdling or getting grainy.
- Adjust the thickness your way. For a thicker soup, mash a few potato cubes against the side of the pot before adding the milk.
- Use what you have. Leftover baked potatoes work great here. Dice them up and add with the broth, then cut the simmer time to about 10 minutes.
Keeping Leftover Soup Fresh
- Refrigerate: cooled soup in an airtight container for up to 4 days. It will thicken as it sits, so add a splash of broth or milk when reheating.
- Reheating: rewarm gently in a pot over low heat, stirring often. Avoid a hard boil.
- Serve cold: not recommended; this soup is meant to be piping hot. If you want a cold potato soup, vichyssoise is your friend.
What Goes Well With Hearty Potato Soup
A thick slice of crusty bread for dipping is the obvious answer, and it’s the right one. The contrast of crunchy crust against the velvety soup makes each bite better. A bright green salad with a sharp vinaigrette cuts right through the richness of the bacon and cheese, keeping the meal from feeling too heavy. If you want something heartier, roasted broccoli with lemon and garlic adds a fresh, slightly charred note that sits well next to the creamy potatoes.
Frequently Asked Questions
Can I make this soup without bacon?
Yes. Use 3 tablespoons of butter or olive oil to sauté the vegetables, and add ½ teaspoon of smoked paprika to the roux for that smoky note.
Can I use an immersion blender to puree it?
You can. Pulse a few times to blend some of the potatoes and leave plenty of chunks. A fully smooth soup loses the old-fashioned texture.
How do I make it gluten-free?
Replace the flour with 2 tablespoons of cornstarch whisked into the cold milk. Stir the slurry in at the end and heat gently until it thickens.
Can I use leftover mashed potatoes?
No. Mashed potatoes are already overworked and full of milk and butter, which makes the soup gluey instead of silky. Stick with raw or baked potatoes.
Hearty Old Fashioned Potato Soup Recipe
Ingredients
Method
- Cook the bacon in a large pot over medium heat until crispy, 6 to 8 minutes, then remove and set aside.
- Add the butter to the fat, then sauté onion and celery for 5 minutes until softened. Stir in garlic for 1 minute.
- Sprinkle flour over the vegetables and cook, stirring, for 2 minutes.
- Slowly pour in broth, whisking, then add potatoes and a pinch of salt and pepper. Bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes until potatoes are tender.
- Remove from heat, stir in milk and cream, and season to taste. Ladle into bowls and top with bacon, cheddar, and green onions.
Notes
