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!
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.
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.
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.
serves 6-8
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
Live Love Yum
December 17, 2013 at 3:43 amYum. 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!
Nicole
December 17, 2013 at 3:58 amThis potato soup looks amazing. Perfect for a dreary, cold day!
Becki's Whole Life
December 17, 2013 at 4:09 amYum, 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!
Angela @ Eat Spin Run Repeat
December 17, 2013 at 4:42 amWow! 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!
Adam's mom
December 17, 2013 at 7:25 amAngela-for a little “damage control” I usually pop the pot in my kitchen sink before I carefully use the immersion blender. Just in case. ๐
Martha
December 17, 2013 at 4:25 pmThanks for sharing the recipe Adam’s mom!! ๐
Anne Weber-Falk
December 17, 2013 at 4:44 pmAdam’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
Stephanie
December 28, 2013 at 8:23 pmI 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!!!
Deb @ Dietitian Debbie Dishes
December 17, 2013 at 4:49 amLooks like the perfect, hearty bowl of soup for warming up on chilly winter nights. ๐ I make soup frequently at home and have been wanting an immersion blender – perhaps I’ll add it to my holiday wish list!
Madison
December 17, 2013 at 4:52 amSo comforting, so wintery and so delicious!
Kelly
December 17, 2013 at 4:53 amAny suggestions for a substitute for the seasoning? Looks like my store doesn’t carry Tony Chachere’s.
Beth
December 17, 2013 at 6:02 amI bet any cajun seasoning would work fine.
Maryea {Happy Healthy Mama}
December 17, 2013 at 4:54 amI need to make this for my husband. I think it will make him very happy! ๐
Kelly
December 17, 2013 at 6:01 amThis looks like a bowl of heaven! How much Milk do you mix with the flour? I don’t see it on the ingredients list.
jenna
December 17, 2013 at 9:52 amI’m sorry! I updated the recipe. It’s 1/4 cup milk.
Kelly
December 18, 2013 at 8:31 amThank you Jenna!
C.
December 17, 2013 at 6:18 amGoodness 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!
Jordan Lynn // Life Between Lattes
December 17, 2013 at 6:32 amI’m going to have to add Tony’s Chachere’s seasoning to my next batch of potato soup! Tony’s seriously makes everything better!
erin @hooleywithaz
December 17, 2013 at 6:39 amyou 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!
jenna
December 17, 2013 at 9:52 amhah! 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! ๐
Kate
December 17, 2013 at 6:39 amThis 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!
Erica Brooks
December 17, 2013 at 8:00 amHi,
I love potato soup too! What is the super hot cheese called? Also, will you post the bread recipe? Thank you!
Cassie
December 17, 2013 at 8:21 amI’m obsessed with soup right now. And also sad that I don’t have any today.
Vicky
December 17, 2013 at 8:33 amWould the soup still be good without bacon and if I used veggie stock???
jenna
December 17, 2013 at 9:50 amSure! It won’t have as much flavor (from the bacon!) but it will still be delicious.
Amy
December 17, 2013 at 11:10 amVicky, 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.
Morgan
December 18, 2013 at 2:47 pmVicky, 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 ๐
Averie @ Averie Cooks
December 17, 2013 at 8:40 amThis looks so comforting, hearty, and perfect for a chilly winter morning, Jenna!
Bryony @ Friday Night Dinners -- PDX
December 17, 2013 at 9:03 amThis looks so good! Perfect soup for the cold, foggy weather we’re having in Portland.
Allison
December 17, 2013 at 9:22 amIs the recipe for the 5 grain bread you mentioned your site? I’ve been looking for a good one!
jenna
December 17, 2013 at 9:50 amIt’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!
Kelly Mitchem
December 17, 2013 at 9:31 amI love potato soup, yum!
Also I love the bowl in the photos, where is it from?
jenna
December 17, 2013 at 9:49 amIt’s from Heath Ceramics – a local pottery place here. Thanks!
Christy
December 17, 2013 at 9:59 amWhat is your fave habanero cheese? I love spicy cheese!
jenna
December 17, 2013 at 10:01 amWe have one here from Clover – it’s a local Northern California dairy brand. I think that Tillamook also makes a great one!
Christy
December 18, 2013 at 10:25 amThanks! We’ve tried (and loved) the Tillamook one. We’ll have to try and branch out some.
Lori at JOY Unspeakable
December 17, 2013 at 10:29 amThis 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!
simple green moms
December 17, 2013 at 10:32 amThis looks so yummy on this cold Ohio day! Thanks for sharing =)
Amanda @ Once Upon a Recipe
December 17, 2013 at 10:44 amThis 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!!!
Caroline L.
December 17, 2013 at 11:18 amI have a feeling this might win as my favorite food of all time… I’ll have to test this theory asap!
Tina@GottaRunNow
December 17, 2013 at 11:19 amI have a favorite cheese and potato soup, but your sounds good, too, especially if it’s topped with bacon!
Michelle @ A Healthy Mrs
December 17, 2013 at 11:36 amI LOVE my immersion blender — pureed soups are the best in the winter months!
Isabel
December 17, 2013 at 12:36 pmJenna, 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?
joelle (on a pink typewriter)
December 17, 2013 at 2:02 pmYum!
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?
Anne Weber-Falk
December 17, 2013 at 4:40 pmKudos 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
Emily @ Life on Food
December 17, 2013 at 5:05 pmBacon grease works magic. This soup sounds delicious. I wish I had a bowl now. I just got done shoveling snow.
DessertForTwo
December 17, 2013 at 6:08 pmThis 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 ๐
Christina @ The Beautiful Balance
December 17, 2013 at 7:33 pmI love potato soup! I am going to attempt to capture a similar smokey flavor from the bacon with vegan bacon ๐
Laura @ Laura's Culinary Adventures
December 18, 2013 at 6:26 amI love family recipies! This hearty and yummy soup could counteract all the cookies I have been eating recently.
Carrian
December 18, 2013 at 6:49 amThis soup looks amazing! I wish I had a big bowl of it right now! I will definitely have to try this recipe!
Laura @ Lauras Baking Talent
December 18, 2013 at 9:13 amThis looks amazingly delicious. Today is a perfect soup day.
Amanda
December 18, 2013 at 10:03 amI’m a huge fan of potato soup. This looks amazing.
Aaryn @ Insert{Life}Here
December 18, 2013 at 4:19 pmOkay. 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!!
Suze from OR
December 19, 2013 at 7:45 amFam loved it. Substituted turkey bacon and we didn’t have the Tony spice so used Penzey’s bold taco and smoked paprika instead. YUM!
links i love - Brown Sugar Toast
December 20, 2013 at 5:04 am[…] creamy potato soup {hello, bacon} sounds […]
Lori
December 24, 2013 at 4:51 pmThanks 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.
Kim
December 27, 2013 at 10:36 amYes! 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!
Rebecca B
December 27, 2013 at 3:17 pmI 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!
Mary
December 29, 2013 at 4:41 pmIt doesn’t says when to add the cream :/
Lori @ RecipeGirl
January 1, 2014 at 2:04 pmYum! I love the idea of putting the flour and milk in the jar and shaking it for the thickener.
Stephanie
January 16, 2014 at 9:17 amOMG. 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!
Eats // Creamy Potato Soup -
January 21, 2014 at 6:05 am[…] Healthy, Non-Dairy, Creamy Potato Soup – adapted from Eat, Live, Run […]
Christine
January 22, 2014 at 4:20 pmThe 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!
jenna
January 22, 2014 at 5:46 pmI 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!
Top 10 Tuesdays – Best Soup Recipes for a Rainy Day | Christina Bobina
February 25, 2014 at 5:37 pm[…] anything. So there’s no doubt in my mind that potato soup belongs on this list. Jenna over at Eat, Live, Run gave us the key to the taste bud gods with this […]
Stacey
March 5, 2014 at 8:54 amAbsolutely 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!!!!
Michelle
March 10, 2014 at 10:23 pmTo 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! ๐
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March 20, 2014 at 6:00 pm[…] Warm up with a delicious creamy potato soup. […]
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March 23, 2014 at 4:30 am[…] googled some recipes and found a wonderful one by Eat Live Run. This soup is largely based on that recipe,ย though I added and subtracted a few ingredients, as I […]
47 Potato Recipes That Will Knock Your Socks Off - A Mother Thing
March 27, 2014 at 3:38 pm[…] Creamy Potato Soup by Eat Live Runย […]
Deanna
September 4, 2014 at 5:38 amCan 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 ๐
Beth
January 12, 2015 at 1:48 pmDeanna – 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.
Sarah
September 17, 2014 at 5:26 pmUh-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!!
Elizabeth
October 22, 2014 at 7:22 pmMade 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!
Beth
January 12, 2015 at 1:51 pmI 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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47 Potato Recipes That Will Knock Your Socks Off - It's A Mother Thing
November 15, 2017 at 4:18 pm[…] Creamy Potato Soup by Eat Live Runย […]
Jennifer
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hand I’ll definitely come back again.
Julie
August 21, 2019 at 6:00 pmWhat sort of cream? Sour cream?