Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes Absolutely Ultimate Potato Soup 4.7 (3,016) 2,346 Reviews 415 Photos I have made this creamy potato soup for many people over the years. Simply delicious topped with crumbled bacon, green onions, or shredded Cheddar cheese. I generally serve this soup as a special treat on a cold winter day! By The Allrecipes Community The Allrecipes Community The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Updated on November 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 415 415 415 415 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Jump to recipe A bowl of this ultra-comforting potato soup will please everyone at your table. How to Make Potato Soup This potato soup comes together quickly with basic ingredients. You'll find the full recipe below, but here's a brief overview of what you can expect: Cook the Bacon Cook bacon in a Dutch oven over medium-high heat until brown and crispy. Drain bacon on paper towels and drain most (but not all!) of the bacon grease. Cook the Soup Cook the celery, onion, and garlic in the remaining bacon grease. Add cubed potatoes and toss with veggies. Return the bacon to the pan and cover all the ingredients with chicken stock. Cover and simmer until the potatoes are tender. In a separate skillet, whisk butter into melted flour until slightly thickened. Whisk in heavy cream, tarragon, and cilantro. Bring the mixture to a boil and cook until thick and creamy. Stir cream mixture into potato mixture. Blend and Serve Transfer half of the soup to a blender and puree, then return to the Dutch oven. Season to taste and serve with your favorite toppings, such as crumbled bacon or shredded Cheddar cheese. Best Potatoes for Potato Soup Russet potatoes work well for this soup because they are starchy and fall apart easily during cooking, resulting in a smooth texture. Stay away from waxy potatoes as they won't break down as well. How to Thicken Potato Soup We love this top-rated recipe because it results in a thick, satisfying soup. If you somehow end up with a thinner consistency than you'd like, though, there are a few ways to thicken it. For an easy fix, just add more boiled potatoes and incorporate them into the soup or stir in instant potato flakes. You can also make a slurry with one part water and one part cornstarch. Stir the slurry slowly into the soup until you've reached the desired thickness. How to Store Potato Soup Let the potato soup cool completely, then transfer to an airtight storage container. Store in the fridge for up to four days. Reheat in the microwave or on the stove. Can You Freeze Potato Soup? Unfortunately, potato soup doesn't freeze well. Not only do potatoes become grainy as they thaw, but dairy-based soups tend to separate during the thawing and reheating processes. Avoid freezing potato soup if you can. If you must freeze potato soup, ladle it into zip-top freezer bags in serving-sized portions. Squeeze out the excess air, seal, label with the date, lay flat in the freezer, and freeze for up to six months. Potato Soup Toppings Favorite potato soup toppings include shredded Cheddar cheese, crumbled bacon, green onions, and chives. It's your potato soup – garnish it with as many or as few toppings as you please. What Goes With Potato Soup? Make your potato soup a complete meal with one of these delicious sides: Grilled Cheese SandwichCrusty Dutch Oven BreadGreen SaladSweet Jalapeno CornbreadBroccoli Salad Explore our entire collection of Side Dishes for Soup. Allrecipes Community Tips and Praise "I have made this several times, and it is so delicious!" according to Jackie Ann Winkler. "I always add Cheddar cheese at the end. That truly amps it up, and my neighbors love it, too! And at the very end, I use a hand potato masher to break up some of the potato chunks to make it even creamier!" "I have looked through many recipes for potato soup, but the name says it all," says Lisa H. "This is absolutely the ultimate potato soup. Don't be tempted to leave anything out. It all comes together in the end." "Love it. Every time!" raves Lori. "My kids and their friends devour it. I set the bacon aside after browning it on a skillet and sprinkle it in just before serving." Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter ¼ cup all-purpose flour 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste Directions Gather all ingredients. Dotdash Meredith Food Studios Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease. Dotdash Meredith Food Studios Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Dotdash Meredith Food Studios Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Dotdash Meredith Food Studios Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Dotdash Meredith Food Studios Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Dotdash Meredith Food Studios Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste. Dotdash Meredith Food Studios Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS Cook’s Note For those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease. I Made It Print 6,252 home cooks made it! Nutrition Facts (per serving) 594 Calories 42g Fat 44g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 594 % Daily Value * Total Fat 42g 53% Saturated Fat 18g 92% Cholesterol 91mg 30% Sodium 879mg 38% Total Carbohydrate 44g 16% Dietary Fiber 5g 19% Total Sugars 3g Protein 13g 25% Vitamin C 44mg 49% Calcium 66mg 5% Iron 2mg 13% Potassium 1106mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.