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

01/06/10 | Recipes

“This post contains affiliate links. Please read my disclosure policy for more information.”
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
Yum
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!
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
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https://www.tipsfromatypicalmomblog.com/2010/01/potato-soup-recipe-machine-shed.html

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Comments | 81 comments

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Comments

  1. Tonya says

    January 6, 2010 at 5:35 am

    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
  2. new blogger says

    August 17, 2012 at 2:34 am

    Can't wait to try this with gluten free flour

    Reply
  3. Jason, Ivy and baby Jacie says

    October 6, 2012 at 12:24 am

    I made this last night and it was delicious with a prefect consistency!

    Reply
  4. Annienky says

    October 28, 2012 at 6:52 pm

    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

      December 23, 2014 at 5:06 pm

      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

    December 28, 2012 at 1:58 pm

    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
  6. Marissa says

    February 12, 2013 at 3:45 am

    It was delish! The family really enjoyed it. Thanks for sharing!

    Reply
  7. blog n' tell says

    April 8, 2013 at 2:12 am

    Found your recipe via Pinterest !!! Loved it!! Thanks for sharing!!

    Reply
  8. Jess B says

    April 8, 2013 at 9:37 pm

    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

    April 14, 2013 at 4:56 am

    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
  10. Annette says

    April 17, 2013 at 8:46 pm

    I just fixed the instructions so hopefully everything is clear now 🙂 Thanks everyone for leaving comments!

    Reply
  11. Bonnie says

    April 23, 2013 at 1:30 pm

    To make this gluten free, you can use either GF flour or potato flakes to thicken. Great either way.

    Reply
  12. Kim says

    June 3, 2013 at 12:01 am

    And where do you add the cream?

    Reply
  13. Annette says

    June 3, 2013 at 9:35 pm

    Hi Kim. You add the cream right at the end just as it says in the instructions. 🙂

    Reply
  14. Mrs.Hirzel says

    June 15, 2013 at 5:30 pm

    How many does this recipe serve?

    Reply
  15. Mrs.Hirzel says

    June 17, 2013 at 12:51 am

    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
  16. Jeanene Dressler says

    July 2, 2013 at 5:37 pm

    Pinned it and I am trying it tonight!! Thanks for the recipe!

    Reply
  17. Dianna Hostettler says

    July 30, 2013 at 12:04 am

    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

    March 24, 2014 at 10:59 pm

    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

    March 27, 2014 at 9:43 pm

    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

    June 10, 2014 at 4:13 pm

    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
    • tipsfromamom says

      June 10, 2014 at 7:10 pm

      Wow! I’m so glad you went through the trouble of finding the original source! I’m so glad you like the recipe too~! You’re awesome!

      Reply
  21. AnnMarie says

    July 2, 2014 at 4:01 pm

    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
    • tipsfromamom says

      July 3, 2014 at 4:20 pm

      Thank you so much AnnMarie! It’s our favorite all time soup too! We make it every Christmas Holiday.

      Reply
  22. Meaghan says

    August 5, 2014 at 11:47 pm

    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
    • tipsfromamom says

      August 6, 2014 at 3:00 pm

      Yes, the roux is supposed to be thick. How did it turn out for you Meaghan?

      Reply
  23. Melissa Hadfield says

    August 6, 2014 at 4:05 pm

    This looks amazing!! I’m pinning for later…I can’t wait to try it!

    Reply
  24. corlie says

    September 4, 2014 at 9:54 am

    Looks delicious, I’m trying it tonight 🙂 Repinned with your watermark!

    Reply
    • tipsfromamom says

      September 4, 2014 at 6:50 pm

      Thanks Corlie! I hope you like it!

      Reply
  25. Holly says

    September 5, 2014 at 8:18 pm

    I still don’t see where/when to add the cream.

    Reply
    • tipsfromamom says

      September 6, 2014 at 2:42 pm

      Read direction #7.

      Reply
  26. KD Dunbar says

    September 28, 2014 at 7:03 pm

    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
    • tipsfromamom says

      September 29, 2014 at 2:43 pm

      Thanks for the tips KD!

      Reply
  27. Jenn says

    October 1, 2014 at 2:09 pm

    Can this soup be made the day before?

    Reply
    • tipsfromamom says

      October 1, 2014 at 2:12 pm

      Yes Jen! It actually tastes better the next day!

      Reply
      • Jenn says

        October 2, 2014 at 12:03 pm

        Awesome! Thank you! Making it this weekend! Can’t wait to try it!

        Reply
  28. Katie @ Clarks Condensed says

    October 9, 2014 at 6:48 pm

    YUM! I love potato soup. This looks great. If only Utah would get cool enough that I could justify making soup more often 😉

    Reply
    • Jd says

      October 27, 2016 at 10:08 pm

      This is the hardest website to use Pinterest I’ve been looking for this potato soup recipe for two hours where is it I see blogs but I don’t see the recipe this is ridiculous,

      Reply
      • tipsfromamom says

        October 28, 2016 at 8:44 am

        Hi JD. If you are leaving this comment on the blog post, the recipe is right here on the post. I’m not understanding what is going wrong, so I can’t help you. Sorry for your problems. Here is the recipe: https://www.tipsfromatypicalmomblog.com/2010/01/potato-soup-recipe-machine-shed.html

        Reply
  29. Linda Wagner says

    October 10, 2014 at 11:48 pm

    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
  30. Demree says

    October 11, 2014 at 6:00 pm

    How many people do you think this recipe would serve?

    Reply
    • tipsfromamom says

      October 11, 2014 at 8:02 pm

      I’d say about 15.

      Reply
  31. Robin says

    October 17, 2014 at 3:00 pm

    I absolutely love this recipe. finally found a potato soup recipe that’s a keeper! thanks.

    Reply
    • tipsfromamom says

      October 18, 2014 at 8:42 am

      You’re welcome Robin! I’m glad you liked it!

      Reply
  32. Whitney says

    November 4, 2014 at 8:13 am

    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
    • tipsfromamom says

      November 4, 2014 at 8:26 am

      Thanks Whitney!

      Reply
  33. Sarah says

    November 4, 2014 at 8:25 pm

    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
    • tipsfromamom says

      November 5, 2014 at 12:44 pm

      Thanks Sarah!

      Reply
  34. Colleen says

    November 22, 2014 at 8:53 pm

    Made it tonight it was very good. But oh my it makes an awful lot! Also way too many dishes to
    wash 🙂

    Reply
  35. Teena Williams says

    December 19, 2014 at 12:30 pm

    Can I substitute half & half for cream?

    Reply
    • tipsfromamom says

      December 19, 2014 at 1:44 pm

      Yes, half and half will work, it just won’t be very thick.

      Reply
  36. amanda says

    December 27, 2014 at 7:40 pm

    love this potato soup. I have fixed about 4 time now and its on the menu tomorrow, super excited!!

    Reply
  37. Allyn Linas says

    February 12, 2015 at 9:28 pm

    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
  38. Rachel says

    February 25, 2015 at 1:36 am

    I could definitely go for some right now, the weather here has taken a turn for the worse. Thanks for sharing.

    Reply
  39. alissa says

    October 1, 2015 at 9:07 am

    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

      October 2, 2015 at 10:03 am

      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

    January 9, 2016 at 9:22 pm

    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
    • tipsfromamom says

      January 13, 2016 at 8:50 am

      Thanks Lauren! I’m so glad he liked it!

      Reply
  41. D says

    January 1, 2018 at 3:55 pm

    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

    February 4, 2019 at 7:35 pm

    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
  43. Shannon says

    September 28, 2014 at 4:52 am

    Is there a way to do this in the crockpot? and would it turn out as well?

    thanks – love this recipe it is fantastic

    Reply
  44. tipsfromamom says

    September 29, 2014 at 2:43 pm

    Shannon, yes this would work in the crockpot, you would just have to make the roux in a sauce pan first 🙂

    Reply
  45. Ra says

    October 4, 2015 at 6:18 pm

    1 cup of butter? Wowzer

    Reply
  46. tipsfromamom says

    October 5, 2015 at 9:44 am

    Yep, it’s not a healthy soup, just delicious! 🙂 That’s why I only make it once a year.

    Reply

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Hi! I'm Annette Belnap. I'm a typical wife and mom to 5 kids ages 22, 21, 18, 16 and 10. I love to share family friendly recipes, parenting advice, cleaning and organizing tips and product reviews. I'm so glad you're here! Read more about my family and me.

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