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Potato Soup Recipe ~ The best you’ll ever make!

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Several years ago, it was a very cold winter’s night outside and we were hunkered down in the house for a long night with sick kids.
We were in desperate need of some comfort food so I got thinking about all the best comfort food I’d ever eaten.
I thought about when I was a kid and what my mom used to make for me when I was sick. It was always Potato Soup. The BEST potato soup ever. Nothing tastes better than mom’s home cooking when you are sick.
Best Ever Potato Soup Recipe
Well, my potato soup is a little different than my mothers. My mothers was just basically cream, chicken stock and potatoes. This is my grown up version of the recipe now. It’s filled with amazing ingredients that start with a roux. The star of this soup is the red potatoes, but it also contains bacon, onions, celery, and cream. You will never taste a better potato soup in your life. I guarantee it!
Now let’s get down to business!
This recipe sounds a little complicated, but it’s really quite easy. What’s better than potato’s, cream, bacon, onions, and cheese on a cold winter day? NOTHING! This soup is perfect for holiday parties as it makes a ton!  I have a family of 7 and we usually have half left over for lunches.
Here are some of the ingredients you’ll need for the best Potato Soup Recipe Ever!


Annette’s Potato Soup Recipe

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1/2 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook diced bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain.  

Bacon getting ready to go into the potato soup
3. Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes. 

onions and celery getting ready to go into the potato soup

4. To the large pot that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color. 

making a roux for potato soup

making a roux for potato soup

6. While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. 

The Best Potato Soup recipe ever
8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!

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Here is a printable version of the recipe:

Print
Potato Soup Recipe ~ The best you’ll ever make!

Ingredients

  • 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
  • 1 regular package uncooked bacon, finely diced
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups chicken stock or broth
  • 1/2 teaspoon salt
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1 cup salted butter
  • 1 cup flour
  • 1/2 bunch freshly chopped parsley
  • 1 cup whipping cream
  • ***For garnish:***
  • Shredded cheese
  • fried bacon bits
  • chopped green onions

Instructions

  1. In a Nonstick 12-Quart Stockpot, boil potatoes in water 10-12 minutes or until just tender. Drain and set the potatoes aside until the end.
  2. In sauté pan, cook diced bacon until crisp. Drain bacon fat and place on paper towel over plate to drain.
  3. Add onion and celery to bacon drippings in pan over medium-high heat until celery is tender, about 5 minutes.
  4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
  5. In small, heavy saucepan melt butter. Add flour and mix well with a whisk. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. The roux should be thick and start to turn a light brown, tan color.
  6. While constantly stirring milk and broth, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
  7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
  8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!
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Comments

  1. Tonya says

    After reading the title of your post, I thought you were going to teach us how to make soup and then build a Machine Shed! It wouldn't surprise me one bit to see blueprints to some grand masterpiece on your site…you're so good at everything! I'm lucky to have such a friend! I'm definitely trying this soup!

    Reply

  4. Annienky says

    Although I followed all the steps very carefully, my soup was too thin, and the potatoes weren't done (I like mine soft, though). I am letting it simmer for another ten minutes to see if that helps. Also, there was no directions about when to add the celery and onions, so I added them with the potatoes, cream, and parsley. I have high hopes for this soup because I hate the real cheesy

    Reply

    • jessica says

      I followed this recipe step by step but potatoes where not done. I boiled for 20 minutes. After adding the roux I added potatoes and celery with cheese. It made the potatoes soft and it was more flavorful. I also thought the soup tasted really bland so I added another 1/2 tsp of pepper and a tsp of chilli powder

      Reply

  5. Ella says

    This is very similar to my recipe. I fry the bacon crisp before adding it to the soup. I use some of the bacon grease to sautee the celery, onion, garlic, baby carrots (slivered) and some fresh parsley. I also add cubes of ham and about a cup of frozen corn. Sometimes I will simmer some multi colored peppers to soft and drain them before adding as I don't want too much of the peppers

    Reply

  8. Jess B says

    I made this tonight with ham vs. bacon and without the whipping cream and it was so good! We added a little celery seed to those that wanted it. I'll make it again for sure! Thanks!

    Reply

  9. Liz Stabbert says

    I ended up making this tonight and it is AWESOME! Definitely a keeper. It's missing a couple parts in the recipe like when to add the bacon, cream, and onions/celery, and that you need to reserve potatoes (says to add them at the end). I added some bacon and the cream when adding the milk, water, etc and then a bit more bacon when adding the roux (I heart bacon). The onions/celery I added at

    Reply

  15. Mrs.Hirzel says

    Thank you soo much for this recipe. It was a hit at dinner, my hubby, father in law and all 4 kids loved it. It fed 7, with plenty left over for another meal.

    Reply

  17. Dianna Hostettler says

    Just so you know, this is going around facebook, linked to a facebook site Carly's Support Group to Better Health. I don't know if they link back to you on the site, it is a closed group (probably easy to get membership). I found you by googling the recipe, and I am definitely pinning from your site.

    Reply

  18. Diana says

    I made this a few months ago, with less liquid, and it was divine. I made it again tonight with the full milk/broth combo that’s called for in the recipe and it’s way too much broth. (Where are the potatoes? They’re lost!) So next time I will half the recipe and just make a smaller batch with half the milk and broth called for. Seriously it’ll take my family of five a month to eat all of this soup.

    Reply

  19. Andrea Foren says

    I made this and this is the best soup EVER! Only change I made was because there was too much liquid so I just did the whole (5#) bag of potatoes. YUMMM YUMMM!!!!

    Reply

  20. Suzanne says

    I first saw this recipe on Facebook, but didn’t click on it then, so when I wanted to make it, I couldn’t remember which of my friends had posted it. I did remember that it was from Pinterest, so I joined just so I could find this recipe. I did find it & made it last December & it was one of those copies that didn’t list all the directions, but I just “winged” it & it was AWESOME! I found your site today because I noticed that all the other Pinterest recipes have lots of comments & this one didn’t, but this recipe was too good not to have TONS of praise along with it! So I Google the recipe & found your blog(although that was a challenge as well because it showed you are no longer on blogspot, but it wouldn’t redirect me, so I had to try and remember the website address. Lots of work, but I wanted to be able to fill in some missing links in the directions, and to tell you how AMAZING this is! Thank you for it. Now I need to make this again, soon.

    Reply

  21. AnnMarie says

    Found this recipe on facebook last year, I’ve never made potato soup until I found this one, & Its by far the BEST POTATO SOUP I’ve ever tasted!!
    So glad I found it again. Its a must to make it again!

    Reply

  22. Meaghan says

    I really hope mine turns out okay.. I did everything like I was supposed to, but, the roux was thick.. Was it supposed to be? Thanks Everyone!

    Reply

  26. KD Dunbar says

    My favorite potato soup recipe uses a “5 finger pinch” of cornmeal to thicken the soup rather than a roux. This might be a good variant for those who cannot have wheat but can have corn, or for those who would like to cut down the fat content a bit.

    Reply

  29. Linda Wagner says

    Can’t say enough about the recipe! It is FABULOUS! Huge hit here. My daughter has been begging for me to make it again!!!

    Reply

  32. Whitney says

    This recipe is amazing. You have to be able to multi-task on the oven since you have several things going on at once. But it was delicious. And I now have soup for approximately the next 2 weeks because it completely filled up my stock pot. The only thing I would change for myself next time is adding a couple more potatoes. The soup itself is pretty rich and savory so I was full after 1 bowl, which I was fully prepared to eat 2 or 3 because it was so good, I just couldn’t do it!
    Thanks for sharing.

    Reply

  33. Sarah says

    I don’t usually comment on things but just wanted to say this is seriously the best potato soup I’ve ever had. This will replace my old go to recipe. I did change a few things…I sauteed everything in the bacon grease and then only used 1 stick of butter with the grease for the roux. I added carrots and mushrooms to the veggie mix. Also added the veggies and bacon to the soup after mixing it with the roux to incorporate all the flavors. And I did cut the milk in half and use 1/2 and 1/2 instead of heavy cream. EXCELLENT!! Thanks for sharing!

    Reply

  37. Allyn Linas says

    This soup is fantastic! I do believe it is the best potato soup I have ever made-or had anywhere! Just like Mom says!! I am taking it to a girls’ weekend-IF it makes it that far!!

    Reply

  39. alissa says

    I pinned this recipe ages ago and it is very good, however, I find it very ironic that you’re concerned about others sharing the recipe without linking here when you’ve taken the Machine Shed restaurant’s Potato Soup recipe, renamed it and claimed it as your own (originally you did have it named as “Machine Shed’s Potato Soup”). I have changed the link in my on to the actual source: http://www.machineshed.com/blog/2015/the-sheds-baked-potato-soup-recipe/

    Reply

    • tipsfromamom says

      Hi Alissa, If you looked closely at the recipe I have changed mine and tweaked it until I’ve gotten the recipe the way I liked it. Hence, changing the name of the post. The recipe is not the same as the Machine Shed’s any more. But thank you for bringing that to my attention. I’ll credit Machine Shed as an “adapted from” source. The images of the soup are mine though, and it was being copied and used without permission.

      Reply

  40. Lauren says

    Made this for dinner for my husband and I tonight, and the man who says he hates soup actually asked me to make it again! AWESOME recipe! Super simple to make and definitely a hit!

    Reply

  41. D says

    I had a hard time following this recipe. There were a few areas where I feel the instructions could have been more complete or better explained.

    Reply

  42. LeahN says

    I made this exactly as is except that I added a bit more salt and pepper. I almost added ham but thought i would keep it as directed. It was really good and my guests loved it. They thought it didn’t seem quite as heavy as most potato soups, which is part of the reason they loved it. I couldn’t find where to add the seasoned salt, though. Can anyone help me out? Thanks! As for the people complaining (?) that it made a lot of soup, i loved that about it. When i make something like this i like to have enough for everyone, including seconds and/or leftovers, and i love to freeze a bowl or two.

    Reply

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