The Ultimate Potato Soup Recipe That’s an Absolute Game Changer

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It’s impossible not to like warm potato soup. It’s the perfect comfort food. It’s rich and tastes amazing; that is, if you have the right recipe! Lucky for you, we’ve found the best potato soup recipe that will take this delicious spud to the next level.

Tips and Tricks

This recipe turns out best with russet potatoes. They are starchy and easy to work with, giving your soup the smooth texture we all love. Waxy potatoes definitely won’t do the job as well. The toppings that go best with potato soup are Cheddar cheese, bacon crumbles, green onions, and chives. You can even mix a few toppings for a richer flavor.

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If your potato soup’s consistency turns out too thin, you can add more boiled potatoes or some instant potato flakes. You can also mix one part water with one part cornstarch and slowly stir it into the soup. When it comes to storage, put it in an airtight container and place it in the fridge for up to four days. Avoid freezing it, as it will separate during the thawing process.

How to Make It


  • 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
Shutterstock // Arina P Habich


  1. Cook the bacon in a Dutch oven over medium-high heat for 5-10 minutes, and don’t forget to turn occasionally. Drain on a paper towel and save about 1/4 cup of the grease.
  2. Cook celery and onion in the leftover bacon drippings for about 5 minutes. Add garlic and cook for 2 more minutes.
  3. Add the potatoes and toss to make sure they are evenly coated. Cook for 3-4 minutes, then return the bacon. Pour some chicken stock to cover the potatoes, cover the pan, and simmer for around 15-20 minutes.
  4. While the potatoes and bacon are simmering, melt the butter over medium heat. Add the flour, whisk together, and stir for 1-2 minutes. Add the heavy cream, tarragon, and cilantro.
  5. Let the mixture boil and cook until you get a thick texture, stirring constantly. Then, add it to the potato mixture and stir.
  6. Blend 1/2 of the soup, bring it back to the Dutch oven, and season to taste. Voilá!