Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large potatoes (, peeled); 32 oz chicken broth; 1/2 onion (, diced); 4 pieces bacon; 1 cup milk; 3 tbsp all-purpose flour; 1/2 cup heavy cream; 1/2 tsp salt ((add more to taste)); Pepper (, to taste)

This Creamy Potato Soup — served with cheese, bacon, and chives — is comfort food in a bowl! Make it in no time with a Blendtec Blender.

I have a relationship with Blendtec that may include compensation or products for review. We have been big Blendtec fans in our house for a long time and I genuinely love this product and their fantastic customer service. As always, all thoughts and opinions are 100% my own.

I was never a big fan of soup growing up, I guess because we just didn’t eat it very often. I didn’t even branch out beyond tomato soup until a few years ago and just recently discovered that chicken tortilla soup is one of my favorite things ever.

I do have to say, it wasn’t officially cold in Texas until my Mom made a big pot of Beef and Vegetable Soup. My dad was a meat and potatoes kind of guy; but the fact that the soup did, in fact, contain both meat and potatoes, didn’t make it suitable for dinner.

My mom also makes the best potato soup. It’s what I wanted over chicken noodle soup any time I was sick. To this day, it’s my go-to to warm me up and make me feel better. Without Mom here to make it for me though, I’ve tried just about every restaurant nearby that serves it. None of them are as good as Mom’s, so I finally decided it was time to learn to make it myself.

overhead view of crumbled bacon, shredded cheese, and chives on a wood cutting board

With my new Blendtec, making soup is as easy as pushing a button. I seriously couldn’t function in my kitchen without it. We use it for everything from protein shakes, smoothies, to salsa. The new Blendtec Designer 725 has so many more settings (like ice cream!) and uses SmartBlend technology, multi-speed pulse, a 100-speed touch slider.

I especially love the SmartBlend technology for my protein shakes; sometimes my protein would stick to the sides of my old blender, but now it alerts me when I need to add more liquid. It will also sense and identify potential problems that could interfere with the perfect blend like loading errors, overheating, or air pockets – and then tells you how to fix them. We use our blender every day- definitely worth the investment!

What’s Needed for Creamy Potato Soup?

This creamy potato soup recipe has a short ingredients list but is so flavorful! Here’s what you’ll need to make this simply potato soup:

Potatoes
Chicken broth
Onion
Bacon
Milk
All-purpose flour
Heavy cream
Salt and pepper

How to Make Creamy Potato Soup

In a skillet, cook the bacon until crispy. Once cooked, remove to a plate.
In that same skillet, cook the onion until softened. Drain and set aside.
Add the chopped potatoes, chicken broth, onions, salt, and pepper to a large stock pot. Cook until tender.
In a small bowl, whisk together the flour and milk.
Scoop out about half of the potatoes and broth mixture into your blender. Blend until it reaches your desired consistency.
Add the flour and milk mixture to the remaining potatoes on the stove.
Gently pour the blended potatoes back into the stock pot.
Remove from heat and stir in the cream.
Serve! Garnish with crumbled bacon, chives, and shredded cheese.

Can You Freeze Potato Soup?

You should be fine to freeze this creamy potato bacon soup since there’s only 1 cup of dairy in it. If the soup splits after being frozen and reheated, that’s okay! It’s still safe to eat.

What Are the Best Potatoes for Soup?

I recommend making this creamy potato soup recipe with Russet potatoes or Yukon Gold potatoes. Both are high in starch, which will result in a super thick, creamy soup.

Tips for Making the Best Potato Soup

For the creamiest texture, use whole milk in this simple potato soup. Don’t use low-fat or skim milk, otherwise your soup will taste watery.
Whisk together the flour and milk in a separate bowl before adding the mixture to the stock pot. This way, the flour won’t form lumps in the larger pot of soup.
You have an option with this soup to blend it completely smooth or leave some of the texture from the potatoes intact. I prefer a more chunky texture, so I don’t blend all of mine. (You can also make Potato Soup in the Instant Pot if you prefer.)

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