Easy Potato Soup

Easy Potato Soup – This potato soup recipe is cozy, comforting, and filling, perfect for a cool evening! It comes together easily and topped with cheese and bacon, it’s like a loaded baked potato in soup form!

I’m picky with potato soups. A lot of them have a heavy cream base and I’m not into it. I don’t know what it is, but the flavor is just not what I want and I don’t like that “heavy” feeling I get from eating too much heavy cream. The secret to getting this soup so creamy is not heavy cream, but simply a puree of potatoes, veggies, and broth! By blending half of the soup up, you still get that rich taste and texture, but without all of the heavy cream. And then you go and add delicious crispy bacon on top. And even still, this soup comes in at under 200 calories a bowl!

Cheers to soup season!

To make this soup, you will need:

• bacon
• yellow onion
• baby carrots
• russet potatoes
• salt and pepper
• garlic powder
• low sodium chicken broth
• all-purpose flour
• milk
• half and half
• shredded cheddar cheese, chives, green onion (for garnish)

Recipe Tips and Suggestions:

• If you prefer a chunkier soup, you could, alternatively, skip blending the potatoes and instead, add some additional flour or cornstarch to thicken.
• To make this soup vegetarian-friendly, you can skip the bacon, and use olive oil instead of the bacon fat. Swap the chicken broth for vegetable broth.
• For a lower carb soup, swap some potatoes with cauliflower.
• This recipe reheats nicely if you have leftovers or need to prep in advance, just be sure to have some extra broth on hand as the potatoes may soak up some of the broth. 
• Feel free to add celery for extra veggies. I have also made this without celery and onion and it still is yummy!

Craving more soup? Try these:

Chicken Pot Pie Soup

Instant Pot Broccoli Cheddar Soup

Creamy Sausage Tortellini Soup

Print

Yield: 6 servings

Easy Potato Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

This potato soup is simple to make and is so rich and creamy! Low in fat and calories too!

Ingredients

• 5 slices bacon, diced
• 1/2 yellow onion, diced
• 1 cup carrots, diced
• 5 medium russet potatoes, peeled and diced
• salt and pepper to taste
• 2 teaspoons garlic powder
• 5 cups low sodium chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup half and half
• shredded cheddar cheese, chives, green onion (for garnish)

Instructions

1. Start by dicing the bacon, onion, carrots, and potatoes. Add the diced bacon to a large stock pot or dutch over over medium heat. Cook until the bacon is nice and crispy. Use a slotted spoon to remove the bacon to a dish lined with a paper towel to drain. Carefully pour out some of the grease, but leave 1 tablespoon worth in the pan.
2. Add the onion and the carrots and cook for about 5 minutes to allow the veggies to cook a bit, stirring occasionally. Then add in the potatoes, season with salt and pepper and garlic powder, and continue cooking for another 5 minutes or so. While the potato mixture is cooking, whisk together the milk and flour in a bowl. Pour the chicken broth into the pot followed by the milk and flour mixture. Stir to combine.
3. Allow the soup mixture to simmer until the potatoes are tender (about 10 minutes). Then take about 1/2 of the soup and add to a blender (I recommend removing the very top smaller lid to allow heat to escape, otherwise you might have a big mess on your hands!). Blend the mixture until smooth. Pour the puree back into the soup pot and stir to combine. Stir in the half and half along with additional salt and pepper to taste. Let the soup simmer on low for another 10 minutes. Serve with the crumbled cooked bacon, cheese, and chives or sliced green onion!

Notes

Nutrition doesn't include toppings except bacon.

Nutrition Information:

Yield:

6
Amount Per Serving: Calories: 282Total Fat: 9.6gSaturated Fat: 3.9gSodium: 470mgCarbohydrates: 36.3gProtein: 12.5g

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