Easy Homemade Potato Soup

This creamy homemade potato soup has been my go-to comfort food recipe for years, perfect as a hearty side for steak dinners or as a complete meal when the weather turns chilly. The combination of bacon, potatoes, and melty cheese creates a bowl that somehow feels like a warm hug on a cold day.

I first made this soup during a particularly harsh winter when we were snowed in for days. What started as a way to use up pantry ingredients quickly became a family favorite that my children now request weekly throughout the fall and winter months.

Ingredients

• Bacon: Strips diced provides a smoky foundation and crispy garnish that elevates the entire soup
• Peeled potatoes: Cubed to create the hearty base, use starchy russets for the creamiest results
• Grated carrot: Adds subtle sweetness and a pop of color
• Chopped onion: Builds essential flavor, try sweet onions for a milder taste
• Dried parsley flakes: Bring a touch of brightness and color
• Salt and pepper: The classic seasonings that enhance all other flavors
• Celery seed: Offers concentrated celery flavor without the crunch
• Chicken broth: Use low-sodium if watching salt intake
• All-purpose flour: Works as the thickening agent for perfect consistency
• Milk: Creates the creamy base, opt for whole milk for extra richness
• Velveeta cheese: Melts perfectly for that silky smooth texture
• Green onions: Optional for a fresh finish and pop of color

Step-by-Step Instructions

Bacon Foundation:

Cook diced bacon in a large saucepan over medium heat until each piece reaches perfect crispness, usually 5 to 7 minutes. Stir occasionally to ensure even cooking. Once crisp, remove the bacon but leave about a tablespoon of drippings in the pan for exceptional flavor development. Set the bacon aside on paper towels to maintain its crispness while you build the soup.

Vegetable and Broth Base:

Add the cubed potatoes, grated carrot, chopped onion, parsley flakes, salt, pepper, celery seed, and chicken broth to the saucepan with the bacon drippings. Bring this mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pot and let it cook for 10 to 15 minutes, or until you can easily pierce the potatoes with a fork. The vegetables should be tender but not mushy.

Creating the Creamy Texture:

In a separate bowl, whisk the flour and milk together until completely smooth with no lumps remaining. This step is crucial for a silky soup. Slowly pour this mixture into the simmering soup while stirring constantly. Continue stirring as you bring the soup back to a gentle boil. The soup will begin to thicken after about 2 minutes of constant stirring.

Finishing Touches:

Add the cubed Velveeta and reserved crispy bacon to the thickened soup. Stir gently until the cheese has completely melted, creating a velvety smooth texture throughout. Taste and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with thinly sliced green onions and additional bacon bits if desired for extra texture and flavor.

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The Velveeta cheese is truly the secret weapon in this recipe. I once tried substituting regular cheddar and while still delicious, it didn't create that uniquely smooth texture that makes this soup so comforting. My grandmother always said, "Some recipes just need the processed stuff," and in this case, she was absolutely right.

Make-Ahead and Storage

This potato soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and improve overnight, making it an excellent make-ahead option for busy weeks. When reheating, do so gently over medium-low heat, stirring occasionally and adding a splash of milk if the soup seems too thick. I find the soup becomes even creamier after sitting overnight as the potatoes release more starch.

Customization Options

The beauty of this soup lies in its adaptability. For a loaded baked potato soup variation, reserve extra bacon and add sour cream, shredded cheddar, and chives as toppings. For a healthier version, substitute half the potatoes with cauliflower and use reduced-fat cheese. During summer months, I often add fresh corn cut from the cob for sweet pops of flavor. My family particularly loves it when I add a half cup of diced ham along with the bacon for an even heartier meal.

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Serving Suggestions

This creamy potato soup pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, serve in bread bowls made from hollowed-out sourdough rounds. The crispy exterior and soft interior of the bread complement the creamy soup perfectly. During holiday gatherings, I serve this soup as a starter in small cups before the main course. The rich flavor sets the tone for a comforting, memorable meal without filling guests up too much.

The Secret to Perfect Texture

The key to achieving the ideal texture lies in how you prepare the potatoes. Cutting them into uniform 1/2-inch cubes ensures they cook evenly. For a chunky rustic soup, mash about one-third of the potatoes against the side of the pot with a wooden spoon before adding the milk mixture. If you prefer a smoother consistency, use an immersion blender to pulse a few times, being careful not to over-purée. The flour-milk mixture must be completely smooth before adding to prevent lumps, so take your time whisking it thoroughly.

Common Recipe Questions

→ How can I make the soup thicker?

To thicken the soup, mix additional flour with a small amount of milk and stir it into the pot while cooking. Cooking for a few extra minutes will also help thicken the blend.

→ Can I substitute the Velveeta cheese?

Yes, you can use shredded cheddar cheese or any cheese blend of your choice as a substitute for Velveeta.

→ What can I use instead of bacon?

For a non-pork alternative, consider using diced turkey bacon, chicken sausage, or even plant-based bacon substitutes.

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to three days. Reheat gently on the stovetop, adding a little milk if it becomes too thick.

→ What sides pair well with this soup?

Pair the soup with a warm baguette, garlic bread, or a fresh green salad to complete the meal.