Easy Potato Soup

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Warm up with a hearty bowl of Potato Soup loaded with vegetables and herbs and then topped off with crispy bacon, cheddar cheese, and a dollop of sour cream.  (This recipe originally posted in October 2010.)

A bowl of creamy potato soup.

From October through April it’s fairly cold where we live so I make a lot of soup. I usually make soup every week at the beginning of the week and then we eat it for dinner one night and lunches throughout the week.

One of our favorite soups is French Onion Soup.  I love the cheese and homemade croutons on top of the soup.   I also make Chicken and Dumpling Soup often because it is hardy.  If I don’t have a lot of time to make soup we go with Chicken Noodle Soup because my husband makes homemade noodles for the soup and I just have to make the base.

Another soup that I make monthly is Potato Soup.  It’s funny because I first blogged about it in 2010, the year I started this blog.  Fourteen years later I realized that while we eat it monthly I never updated this recipe.  I decided it was more than time to remake it and take new photos!

It’s always easy for me to make potato soup because I have carrots, celery, and onions on hand at all times.   I buy potatoes fairly often but if I don’t have any I just run out and grab a few to make soup.

What potatoes should I use to make potato soup?

When making potato soup it really depends on the texture and flavor you are looking for what type of potatoes you use.  I personally like to use a combination of potatoes.  My favorite combination is Yukon Gold Potatoes which have a buttery texture and hold their shape way along with red potatoes which have an earthy flavor and also hold their shape.   At times I use Russet potatoes which are high starch and break down easily which makes for a thicker soup.  Fingerling potatoes have a nutty flavor and are great left whole or cut in half because they will hold their shape.

Ingredients for making Potato Soup


  • bacon
  • onion (I use a sweet onion but you can use your favorite type)
  • carrots
  • celery
  • garlic cloves
  • potatoes (my favorite are Yukon Gold and baby red potatoes but use your favorite type)
  • chicken broth (you can also use vegetable broth if desired)
  • instant potato flakes (this helps thicken up the soup)
  • salt and black pepper
  • majoram
  • rosemary
  • cheddar cheese for topping (optional)
  • sour cream for topping (optional)

When I originally made this soup I would make it in the slow cooker.   That’s fine but it definitely didn’t need the potato flakes then because the potatoes would really break down being in a slow cooker all day.  So if you make it that way omit the extra instant potato flakes.

To make this soup on the stove pot start with a large soup pot.  Chop the bacon and add it to the pot on medium heat.  Saute for 4-5 minutes, stirring occasionally, until the bacon has browned.  Remove the bacon to a paper towel lined plate.  Remove all but one tablespoon of bacon grease from the pot.

Add the onions, carrots, and celery to the pot with the bacon grease.   Saute for 5 minutes or until the vegetables begin to soften.  Add the garlic cloves and cook for 1 minutes.

Cut the potatoes into 1 inch cubes and add to the pot.   Pour in the chicken broth and season with the salt, pepper, majoram, and rosemary.  Bring the soup to a boil then reduce heat and cover.   Simmer for 30 minutes or until the potatoes have softened. 

A soup pot with celery, carrots, and potatoes in it.

Can I add additional spices and herbs to the soup?

Yes!  Use your favorite herbs and spices to add to the soup.   While salt and black pepper are a must, the rosemary and majoram are just suggestions.  My actual favorite seasoning to add to the soup is Penzey’s Murals of Flavor seasoning.  It’s the perfect spice for this soup.  You can even add several tablespoons of fresh herbs if desired. 

Remove the lid and add in the potato flakes.   Mix well and raise the heat to medium.   Cook for 5 minutes, stirring occasionally.

Spoon the soup into bowls and top with crumbled bacon, cheddar cheese, and sour cream if desired. 

Pin Image:   Text title, a bowl of potato soup.

What can I serve with this soup?

My favorite thing to serve with potato soup is a grilled cheese sandwich.  If you want to make something a little fancier then try a Buffalo Chicken Grilled Cheese Sandwich. Another option is to serve the soup with a fresh green salad.   Of course rolls are always a good choice as well.  If you have the time then these Milk and Honey Rolls hold up well to a hearty soup.

Since I’ve spent over ten years tweaking this recipe I think it’s pretty delicious.   The broth tastes like earthy potatoes along with the spices.  There are big chunks of potatoes and other vegetables.  Then I like to add the toppings to make it taste like a loaded baked potato.  It’s a delicious and hearty soup perfect for a cold winter’s night.

If you’ve tried my Easy Potato Soup or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A bowl of Potato Soup.

Easy Potato Soup

A hearty soup made with potatoes and vegetables then topped off with crumbled bacon and cheese.
5 from 14 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Author: Hezzi-D



  • 6 slices bacon
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 1/2 lb. potatoes cut into 1 inch pieces
  • 8 c. chicken broth
  • 1 teaspoon marjoram
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon rosemary
  • 1/2 c. instant potato flakes
  • Cheddar cheese and sour cream for topping


  • Cut the bacon into 1 inch pieces. Add to the stock pot and heat over medium heat.
  • Saute for 5 minutes, stirring occasionally, until the bacon has browned. Remove from pan and place on a paper towel lined plate.
  • Remove all but 1 tablespoon of bacon grease from the pot.
  • Add the onions, carrots, and celery to the bacon grease in the stock pot. Saute for 5 minutes.
  • Add in the garlic cloves and cook for 1 minute.
  • Add the potatoes, chicken broth, salt, black pepper, majoram, and rosemary. Bring to a boil then reduce heat to a simmer and cover.
  • Cook for 30 minutes or until the potatoes are soft.
  • Remove the lid and raise the heat to medium. Add the instant potato flakes and mix well. Cook for 5 minutes, stirring occasionally.
  • Ladle into bowls and top with the reserved bacon, cheddar cheese, and sour cream if desired.


A Hezzi-D Original Recipe
A bowl of Potato Soup.


  1. yumm-o! this sounds delish and with my work schedule i love crock pot stuff! gonna make this! I only see one glaring mistake from your pics, you didnt serve it in a wonderfully handmade mickey bowl!!! lol

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