Recipes/ Soup

Creamy Potato Soup

potato soup-7440

My mother in law makes the BEST potato soup.

Seriously, it’s the very best I’ve ever tasted. She made it when we visited over Thanksgiving and I couldn’t get over it! It tasted unlike any potato soup I had ever had {read: boring potato soup}. I asked her how she made it and she replied, “oh you know, it’s just a little of this and a little of that…” as all the best recipes are. I finally got her to copy her recipe down, however, so I’m excited to share it with you guys today!

It’s seriously the most un-boring potato soup I have ever had and now that I know her secrets I plan to make it all the time. It’s simple, cheap and the perfect meal when paired with some homemade {or not homemade} bread. Adam couldn’t get enough and practically licked his bowl clean!

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Like I said, the ingredients are simple — don’t skimp on the bacon! This soup gets a lot of it’s flavor from….you guessed it…sauteing your veggies in bacon grease.

If that’s wrong, I never want to be right.

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I used an immersion blender to get a smooth, creamy finish on my soup. I don’t know why it took me so long to get this kitchen tool but now that I have it, I wonder how I lived without it. It comes in so handy! If you don’t have one, you could use a blender {veryyyyyy carefully} or just mash up the potatoes with a big wooden spoon – the old fashioned way.

We garnished our soup with bacon bits, green onions and shreds of this extremely hot habanero cheese I recently have become addicted to. It hurts so good.

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I also made some crusty five grain bread – perfect for dipping! I love thick and creamy soups like this when it’s cold out. There’s nothing better or more comforting, in my opinion.

potato soup-7427 Creamy Potato Soup

serves 6-8

Print this Recipe!

Ingredients:

1 yellow onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

6 russet potatoes, peeled and cubed

4 slices bacon

8 cups chicken broth

1 cup cream

2 tbsp flour

1/4 cup milk

1/2 tsp Tony Chachere’s seasoning

1-2 tsp salt

pinch of black pepper

pinch of white pepper

shredded cheese for serving {we like habanero cheese!}

sliced green onions for serving

Directions:

Fry the bacon until crisp in a large heavy-bottomed pot. Remove and place on paper towels to drain. Pour out the grease, reserving about 1 TBSP in the pot.

Add the onions, carrots and celery to the hot bacon grease and saute for about 6 minutes until veggies are tender. Add the potatoes and Tony Chachere’s and toss well.

Add about 6 cups of the chicken broth, or enough to just cover the potatoes. Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are fork-tender.

Place the milk and flour in a jar and shake well until totally combined. Pour slowly into the simmering soup and stir. As the soup continues to simmer it will thicken slightly.

Either mash the potatoes well with a wooden spoon, transfer {carefully!} to a blender or use an immersion blender to process until smooth but still slightly chunky.ย  Add additional broth and cream. Season with salt, black pepper and white pepper to taste.

Serve bowls of soup with shredded cheese, bacon crumbles and sliced green onions.

Time:

45 minutes

 

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76 Comments

  • Reply
    Live Love Yum
    December 17, 2013 at 3:43 am

    Yum. Jenna, would love if you could do a few recipes on making soup for a single girl in the Vita-Mix…I’m always paranoid it’s just going to be dry mush or unpalatable/uncooked. Squash and veggie soups preferred…cauliflower?

    Love this soup’s colors!

  • Reply
    Nicole
    December 17, 2013 at 3:58 am

    This potato soup looks amazing. Perfect for a dreary, cold day!

  • Reply
    Becki's Whole Life
    December 17, 2013 at 4:09 am

    Yum, I love how she uses the bacon for more flavor and the Tony Cachere seasoning. The spicy cheese would be soo good with this too – would cure some colds for sure!

  • Reply
    Angela @ Eat Spin Run Repeat
    December 17, 2013 at 4:42 am

    Wow! I usually think of regular white potatoes as being bland in taste (and opt for sweet potatoes instead) but based on these ingredients, I bet your version has a ton of flavour! I’ve had an aversion to immersion blenders for a couple of years now because the last one I had was totally useless – it made a huuuuuuge mess and by the time I was done with it I typically had more soup on the floor than I did left in the bowl. It may have just been a crappy immersion blender though…. maybe Santa would like to bring me a better one!

    • Reply
      Adam's mom
      December 17, 2013 at 7:25 am

      Angela-for a little “damage control” I usually pop the pot in my kitchen sink before I carefully use the immersion blender. Just in case. ๐Ÿ˜‰

      • Reply
        Martha
        December 17, 2013 at 4:25 pm

        Thanks for sharing the recipe Adam’s mom!! ๐Ÿ™‚

      • Reply
        Anne Weber-Falk
        December 17, 2013 at 4:44 pm

        Adam’s mom, I made this for dinner tonight and it was great. Thank you so much. I didn’ t have the creole seasoning you called for so I used Old Bay but otherwise I did everything as written. This is now a regular part of our menu. So very good. Peace…The Falk Family

        • Reply
          Stephanie
          December 28, 2013 at 8:23 pm

          I made this tonigh and, like Annie, I used Old Bay – it was out of this world!! My husband, who’s a pretty tough critic, LOVED it! I don’t own an immersion blender, so I used my blender (be sure to let air escape as you blend so it doesn’t explode!) and it worked perfectly. YUM!!!

  • Reply
    Deb @ Dietitian Debbie Dishes
    December 17, 2013 at 4:49 am

    Looks like the perfect, hearty bowl of soup for warming up on chilly winter nights. ๐Ÿ™‚ I make soup frequently at home and have been wanting an immersion blender – perhaps I’ll add it to my holiday wish list!

  • Reply
    Madison
    December 17, 2013 at 4:52 am

    So comforting, so wintery and so delicious!

  • Reply
    Kelly
    December 17, 2013 at 4:53 am

    Any suggestions for a substitute for the seasoning? Looks like my store doesn’t carry Tony Chachere’s.

    • Reply
      Beth
      December 17, 2013 at 6:02 am

      I bet any cajun seasoning would work fine.

  • Reply
    Maryea {Happy Healthy Mama}
    December 17, 2013 at 4:54 am

    I need to make this for my husband. I think it will make him very happy! ๐Ÿ™‚

  • Reply
    Kelly
    December 17, 2013 at 6:01 am

    This looks like a bowl of heaven! How much Milk do you mix with the flour? I don’t see it on the ingredients list.

    • Reply
      jenna
      December 17, 2013 at 9:52 am

      I’m sorry! I updated the recipe. It’s 1/4 cup milk.

      • Reply
        Kelly
        December 18, 2013 at 8:31 am

        Thank you Jenna!

  • Reply
    C.
    December 17, 2013 at 6:18 am

    Goodness this looks delicious! I have been looking for a potato soup recipe but keep pausing on making one because I’m afraid it will be too bland. This sounds like the winner!

  • Reply
    Jordan Lynn // Life Between Lattes
    December 17, 2013 at 6:32 am

    I’m going to have to add Tony’s Chachere’s seasoning to my next batch of potato soup! Tony’s seriously makes everything better!

  • Reply
    erin @hooleywithaz
    December 17, 2013 at 6:39 am

    you photograph potato soup SO GOOD. i found it to be almost impossible haha. there is something so simple and just tasty about this type of soup. doesn’t seem like it should work, but it does!

    • Reply
      jenna
      December 17, 2013 at 9:52 am

      hah! You think?! I wasn’t too terribly happy with these photos…it’s just really hard to take pretty shots of white soup. But thank you! ๐Ÿ™‚

  • Reply
    Kate
    December 17, 2013 at 6:39 am

    This looks great. I make a good beer & cheese soup that’s similar, and when I got an immersion blender, it was suddenly a GREAT beer & cheese soup! Can’t wait to try this recipe; the addition of Tony Cachere’s and bacon should be awesome. And I always forget to use chicken broth in mine!

  • Reply
    Erica Brooks
    December 17, 2013 at 8:00 am

    Hi,

    I love potato soup too! What is the super hot cheese called? Also, will you post the bread recipe? Thank you!

  • Reply
    Cassie
    December 17, 2013 at 8:21 am

    I’m obsessed with soup right now. And also sad that I don’t have any today.

  • Reply
    Vicky
    December 17, 2013 at 8:33 am

    Would the soup still be good without bacon and if I used veggie stock???

    • Reply
      jenna
      December 17, 2013 at 9:50 am

      Sure! It won’t have as much flavor (from the bacon!) but it will still be delicious.

    • Reply
      Amy
      December 17, 2013 at 11:10 am

      Vicky, I’m a vegetarian, and I often add smoked paprika to imitate bacon’s smokiness. I bet that would be super tasty here! I’d also cook the veggies in plenty of fat (I like to do a combo of butter and oil) and then add crumbled tempeh bacon on top.

      • Reply
        Morgan
        December 18, 2013 at 2:47 pm

        Vicky, if you’re not opposed to it (since many don’t like Morningstar Farms for their GMOs)…I would recommend using their facon. It’s SO good on a sandwich, I can imagine if you just barely overcook it by 5 seconds and let it set until it gets hard it would be amazing in a soup. I agree with Amy, I would use paprika or tempeh ๐Ÿ™‚

  • Reply
    Averie @ Averie Cooks
    December 17, 2013 at 8:40 am

    This looks so comforting, hearty, and perfect for a chilly winter morning, Jenna!

  • Reply
    Bryony @ Friday Night Dinners -- PDX
    December 17, 2013 at 9:03 am

    This looks so good! Perfect soup for the cold, foggy weather we’re having in Portland.

  • Reply
    Allison
    December 17, 2013 at 9:22 am

    Is the recipe for the 5 grain bread you mentioned your site? I’ve been looking for a good one!

    • Reply
      jenna
      December 17, 2013 at 9:50 am

      It’s not! I actually just got a bread machine (impulse pregnancy purchase late one night) and the recipe comes from the cookbook “Bread Machine Magic”. I’ve been making it every two days because we gobble it up so fast!

  • Reply
    Kelly Mitchem
    December 17, 2013 at 9:31 am

    I love potato soup, yum!
    Also I love the bowl in the photos, where is it from?

    • Reply
      jenna
      December 17, 2013 at 9:49 am

      It’s from Heath Ceramics – a local pottery place here. Thanks!

  • Reply
    Christy
    December 17, 2013 at 9:59 am

    What is your fave habanero cheese? I love spicy cheese!

    • Reply
      jenna
      December 17, 2013 at 10:01 am

      We have one here from Clover – it’s a local Northern California dairy brand. I think that Tillamook also makes a great one!

      • Reply
        Christy
        December 18, 2013 at 10:25 am

        Thanks! We’ve tried (and loved) the Tillamook one. We’ll have to try and branch out some.

  • Reply
    Lori at JOY Unspeakable
    December 17, 2013 at 10:29 am

    This looks so yummy and perfect for winter! And I love the idea of habanero cheese on top. That’s perfect to give it some zip!

  • Reply
    simple green moms
    December 17, 2013 at 10:32 am

    This looks so yummy on this cold Ohio day! Thanks for sharing =)

  • Reply
    Amanda @ Once Upon a Recipe
    December 17, 2013 at 10:44 am

    This looks like the perfect winter soup! Plus, I just received an immersion blender for my birthday a couple of months ago and am trying to use it as much as possible. It’s so dang handy!!!

  • Reply
    Caroline L.
    December 17, 2013 at 11:18 am

    I have a feeling this might win as my favorite food of all time… I’ll have to test this theory asap!

  • Reply
    Tina@GottaRunNow
    December 17, 2013 at 11:19 am

    I have a favorite cheese and potato soup, but your sounds good, too, especially if it’s topped with bacon!

  • Reply
    Michelle @ A Healthy Mrs
    December 17, 2013 at 11:36 am

    I LOVE my immersion blender — pureed soups are the best in the winter months!

  • Reply
    Isabel
    December 17, 2013 at 12:36 pm

    Jenna, how are you liking your new bread machine? Would love to see a post about it! Is it cheaper than buying bread at the bakery?

  • Reply
    joelle (on a pink typewriter)
    December 17, 2013 at 2:02 pm

    Yum!

    If I can’t have cow’s milk dairy, is there anything I could sub in for cream? Yogurt maybe, or would that be too thick?

  • Reply
    Anne Weber-Falk
    December 17, 2013 at 4:40 pm

    Kudos to your mother and thanks to you for sharing this recipe. We had this for dinner tonight and it is now in our regular dinner rotation. This is a very good soup. I think it’s the best potato soup I’ve ever had. Thanks again. Peace, The Falk Family

  • Reply
    Emily @ Life on Food
    December 17, 2013 at 5:05 pm

    Bacon grease works magic. This soup sounds delicious. I wish I had a bowl now. I just got done shoveling snow.

  • Reply
    DessertForTwo
    December 17, 2013 at 6:08 pm

    This looks surprisingly similar to my MIL’s amazing baked potato soup. I wonder if they’re using the same ‘win over your daughter in law’ cookbook ๐Ÿ˜‰

  • Reply
    Christina @ The Beautiful Balance
    December 17, 2013 at 7:33 pm

    I love potato soup! I am going to attempt to capture a similar smokey flavor from the bacon with vegan bacon ๐Ÿ˜‰

  • Reply
    Laura @ Laura's Culinary Adventures
    December 18, 2013 at 6:26 am

    I love family recipies! This hearty and yummy soup could counteract all the cookies I have been eating recently.

  • Reply
    Carrian
    December 18, 2013 at 6:49 am

    This soup looks amazing! I wish I had a big bowl of it right now! I will definitely have to try this recipe!

  • Reply
    Laura @ Lauras Baking Talent
    December 18, 2013 at 9:13 am

    This looks amazingly delicious. Today is a perfect soup day.

  • Reply
    Amanda
    December 18, 2013 at 10:03 am

    I’m a huge fan of potato soup. This looks amazing.

  • Reply
    Aaryn @ Insert{Life}Here
    December 18, 2013 at 4:19 pm

    Okay. I live literally half a mile away from the Harry & David store in Medford, and after reading about that gift basket, I’m about.this.close to buying moose munch. Grr, thanks!!

  • Reply
    Suze from OR
    December 19, 2013 at 7:45 am

    Fam loved it. Substituted turkey bacon and we didn’t have the Tony spice so used Penzey’s bold taco and smoked paprika instead. YUM!

  • Reply
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  • Reply
    Lori
    December 24, 2013 at 4:51 pm

    Thanks so much for sharing this! It was delicious. We didn’t have bacon or creole on hand, so we used some ham and cayenne pepper/salt/pepper/garlic powder/basil/oregano to taste to approximate the creole seasoning.

  • Reply
    Kim
    December 27, 2013 at 10:36 am

    Yes! Totally going to make this! I love potato soup, so it’s right up my alley. Thanks to both you and Adam’s mom for sharing. My husband and I just got back from 9 days with his mother, and I’m convinced she’s next to Martha Stewart when it comes to recipes. Mom’s know best!

  • Reply
    Rebecca B
    December 27, 2013 at 3:17 pm

    I made this soup tonight with my brand new immersion blender. This is a keeper! We all loved it. I thought we’d have enough to eat on for at least 2 days. Wrong! We have hardly any left. I might just have to make another batch tomorrow. I should have known how yummy it would be using Tony’s. Thank you!

  • Reply
    Mary
    December 29, 2013 at 4:41 pm

    It doesn’t says when to add the cream :/

  • Reply
    Lori @ RecipeGirl
    January 1, 2014 at 2:04 pm

    Yum! I love the idea of putting the flour and milk in the jar and shaking it for the thickener.

  • Reply
    Stephanie
    January 16, 2014 at 9:17 am

    OMG. I neeeeeed this in my life. I’ve been meaning to make potato soup all week but wanted a better recipe than my usual. Looks like I found it!

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    Christine
    January 22, 2014 at 4:20 pm

    The recipe calls for 6 potatoes. How many pounds/ounces would this be, since potatoes vary so much in size? I’m making this recipe tonight!

    • Reply
      jenna
      January 22, 2014 at 5:46 pm

      I would just use regular size russets. I didn’t weigh the potatoes before developing the recipe but I’m sure you’ll be fine with what you have!

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  • Reply
    Stacey
    March 5, 2014 at 8:54 am

    Absolutely love this recipe!’
    Only changes I made was used turkey bacon which i browned in the oven at 400 for 20 minutes.
    Used 2 Tablespoons of butter to cook the celery and onion instead of bacon fat.
    And looked up the ingredients for the Tony Chanchere’s seasoning(since i dont have any)
    which were chili powder, garlic powder, and salt (also MSG…but i dont want to eat that.)
    delicious!!!!

  • Reply
    Michelle
    March 10, 2014 at 10:23 pm

    To top up the spice, I thought I’d reached for home made cajun seasoning until I realised I’d sprinkled cinnamon all over the cooked soup! But it worked! ๐Ÿ˜€

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  • Reply
    Deanna
    September 4, 2014 at 5:38 am

    Can I make this ahead of time- I’m home today but we are having a birthday party tomorrow and I wont have time btwn getting home & ppl showing up to get this done? Thank you ๐Ÿ™‚

    • Reply
      Beth
      January 12, 2015 at 1:48 pm

      Deanna – I made it in the morning and put it in the crock pot on warm for later, and it turned out great. I would hold off on adding any cream until closer to serving time, though.

  • Reply
    Sarah
    September 17, 2014 at 5:26 pm

    Uh-may-zing!! Just made this and it turned out GREAT! I posted it On Facebook and and my friends went crazy for the recipe so sent them the link!!! Thank you for sharing!!

  • Reply
    Elizabeth
    October 22, 2014 at 7:22 pm

    Made this tonight and it was great! I didn’t have the Tony C spices, but used Cajun Blend based on another comment above. I just used a potato masher thing in the pot and it broke it down to a great consistency – what I imagine you had. I had to add quite a bit of salt (used garlic salt), but think it’s because I used low sodium broth. Both of my small boys (4 and 1.5) ate it too! Win!

  • Reply
    Beth
    January 12, 2015 at 1:51 pm

    I made this soup last week and it turned out fantastic! My 15-year-old son requested that I make it again as soon as possible, so my second batch is cooking now. The first time I made it on the stove in the morning and transferred it to the crock pot to keep warm until dinner and it worked great (holding off on the cream until closer to serving time). I use only half the amount of cream, and I am making two small additions this time: two garlic cloves and some fresh thyme which I happened to have on hand. Thanks for a delicious recipe!

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