Chase away the chill with this warm, comforting, easy potato soup.
This take on the classic old-fashioned potato soup has some flavourful extras. Tender potato chunks come with crispy bacon bits, sweet carrots and creamy corn. It’s the ultimate comfort food, a hearty bowl for a cold day.
Why you’ll love this creamy potato soup
My mom didn’t make soup very often when I was growing up, but I still remember how much I loved her old-fashioned potato soup. It was so warm and comforting on cold winter days, and it still feels like one of the best comfort meals ever.
I’ve tweaked her recipe a little by borrowing ideas from other favourite soups, and this creamy version is the one we like best.
Ingredients you’ll need for this creamy potato soup
(A printable recipe is at the bottom of this post for your convenience.)
- Three slices of bacon, cut into thin strips
- One cup of diced onion
- One cup of diced carrots
- Six cups of peeled white potatoes, diced into roughly 3/4-inch cubes
- Three cups of water
- Three packets (or 4 1/2 teaspoons of chicken bouillon powder, or 3 chicken stock cubes) of chicken bouillon
- One can of creamed corn
- Shredded cheese, for garnish
- Chopped parsley, for garnish
Step-by-step instructions for this easy potato soup
- Put the bacon strips in a cold large Dutch oven or pot, then turn the heat to medium-high. Cook, stirring now and then, for about 15 minutes, until crispy. Lift the bacon out and drain it on a paper towel-lined plate.
- Add the diced onion and carrots to the bacon grease in the pan. Sauté until the onions turn translucent and the carrots are soft.
- Add the diced potatoes, water and bouillon to the pot with the onions and carrots. Season with salt and pepper. Bring to a boil over high heat, then reduce to low, cover and simmer for 20 minutes, until the potatoes are tender when pierced with a fork.
- Stir in the can of creamed corn and heat for another 5 minutes, until hot all the way through.
- Garnish with the crispy bacon, shredded cheese and chopped fresh parsley.
Top Tips and Tricks
- Dice the potatoes into even pieces so they cook at the same rate.
- Don’t be afraid to improvise. Season with salt and pepper as you go, and taste often. If it tastes flat, add a little salt first. If it needs more depth, add more chicken bouillon. Keep tasting and adjusting until it’s just right for you.
- Play with the texture to suit your taste. I left the potatoes chunky in this recipe and in the photos, but you can mash some and add milk or cream for a smoother soup.
Variations on this potato soup
- Swap diced red pepper for the carrot for a pop of colour.
- Leave out the carrot or peppers altogether if your family prefers their potato soup without them.
- Homemade or canned chicken stock can replace the water and bouillon powder.
- Stir in milk or cream for extra creaminess.
- Sharp cheddar or Parmesan both taste great stirred into the hot soup as a topping.
- For a creamier soup, blend it with a potato masher, immersion blender or food processor. If it turns out too thick, add whole milk, heavy cream or milk until it’s the texture you like.
- Turkey bacon works as a topping if you prefer it. Since it has little fat, add 1 tablespoon of butter or olive oil to sauté the onions and carrots.
- I used white potatoes because they hold their shape well and give a chunky texture. Other potatoes will change the texture, so choose the ones you like best. I found a helpful explanation of the best potatoes for potato soup online.
Equipment I used
I love making soup in my enamel cast iron Dutch oven. Mine holds 4.5 quarts, which is a perfect size for us. It’s quite heavy, so the smaller size is easier to move around, yet it still works well for big batches. I couldn’t find my exact one online, so I’ve listed similar options below:
Watch Me Make This Potato Soup
Press play below to watch me make this potato soup, topped with drop dumplings! (You’ll need to hit “stay” to watch the whole video.)
What to Serve with Potato Soup
- Drop dumplings cooked right in the soup turn it into a complete meal, and they’re so good!
- Bread machine dinner rolls or overnight yeast rolls are wonderful alongside homemade soup like this.
- A grilled meat and cheese sandwich is a perfect match for potato soup.
- Warm baking powder biscuits from the oven, spread with butter, taste amazing with any kind of soup.
- Potato soup makes a great side for meatloaf or meatloaf sandwiches.
How to Store Potato Soup
Refrigerate leftover potato soup in an airtight container and it will keep for 3 to 4 days. The good news is that it often tastes even better the next day!
For longer storage, freeze the soup in an airtight container or zip-top bag for up to 6 months.
More Comforting Soup Recipes:
- This easy ham and bean soup takes just 30 minutes to make!
- Crock pot taco soup is perfect for a busy day.
- Chicken gnocchi soup, an Olive Garden-style recipe, is one of our favourites.
Hearty Potato Soup Recipe
Chase away the chills with this warm, comforting easy potato soup. It’s a twist on the old-fashioned classic, loaded with crispy bacon bits, sweet carrots and creamy corn. It’s the ultimate comfort food for a cold day.
Ingredients
Method
- Put the bacon in a cold large Dutch oven or pot set over medium-high heat. Cook, stirring occasionally, for about 15 minutes until crispy. Remove to a paper towel-lined plate.
- Add the diced onion and carrots to the bacon grease and sauté until the onions are translucent and the carrots are soft.
- Add the diced potatoes, water and bouillon to the pan with the cooked vegetables. Season with salt and pepper. Bring to a boil over high heat, then reduce to low, cover and simmer for 20 minutes, until the potatoes are fork-tender.
- Stir in the can of creamed corn and heat for an additional 5 minutes, until hot through.
- Garnish with the crispy bacon, shredded cheese and chopped fresh parsley.
