Old-Fashioned Potato Soup

Old-Fashioned Potato Soup is a warm and hearty dish that feels like a big, comforting hug on a chilly day. Creamy potatoes, sweet onions, and a touch of bacon come together in a simple broth that’ll make you want to cozy up with a bowl right away. It’s that kind of soup that reminds you of classic home cooking—nothing fancy, just pure, satisfying flavor.

I love making this soup when I want something easy but also comforting. One of my favorite tricks is to add a little sharp cheddar cheese and some green onions on top—it gives the soup an extra pop without any extra fuss. It’s the kind of recipe you can tweak to your taste, whether you want it thicker or a bit lighter. Plus, it’s great for making ahead and reheating when you need a quick meal.

Serving this soup with some fresh bread or a simple side salad makes a perfect meal for lunch or dinner. What’s fun is that it’s such a crowd-pleaser—everyone ends up asking for seconds, and it feels like homemade love in a bowl. Whenever I make this old-fashioned version, it brings back memories of family dinners and cozy nights in front of the fireplace.

Key Ingredients & Substitutions

Potatoes: Yukon Gold and Russet are great here. Yukon Gold gives a creamy texture while Russet tends to break down more for a thicker soup. You can mix them or use just one depending on how chunky or smooth you like your soup.

Bacon: Adds a smoky depth. If you prefer a meat-free version, try smoked paprika or a little liquid smoke for that bacon flavor without the meat.

Milk or Half-and-Half: Whole milk keeps the soup creamy without being too heavy. For a lighter or dairy-free option, use almond milk or oat milk, but expect a slightly different texture.

Butter and Flour (Roux): The roux is your thickening agent. Using butter gives richness, but olive oil can also work if you’re avoiding dairy—just cook the flour a bit longer to remove raw taste.

How Do You Get the Soup Creamy but Still Chunky?

Balancing creaminess with texture is key. Here’s how I do it:

• Cook potatoes until just tender; they should still hold their shape.
• Use a potato masher or immersion blender to mash some potatoes right in the pot. Don’t puree the whole batch!
• Leave plenty of chunks for texture — it feels more like homemade soup this way.
• If soup gets too thick, thin it with a splash of milk or broth while reheating.

This mix of smooth and chunky makes every spoonful comforting and interesting.

Equipment You’ll Need

• Large pot or Dutch oven – perfect for cooking the soup evenly and giving plenty of space for stirring.
• Wooden spoon – lets you stir the soup without scratching your pot.
• Potato masher or immersion blender – used for mashing some potatoes to thicken the soup; easy to control texture.
• Knife and cutting board – for chopping potatoes, onions, carrots, and bacon.
• Measuring cups and spoons – to keep your ingredients accurate and cooking smooth.

Flavor Variations & Add-Ins

• Swap bacon for diced ham or cooked sausage for a different meaty flavor that still adds richness.
• Add shredded cheddar or Gruyère cheese for a creamy, cheesy twist that makes the soup extra comforting.
• Stir in fresh herbs like thyme or chives near the end for a bright, fresh note that balances the creaminess.
• Mix in diced celery or leeks with the onions and carrots to add more layers of gentle flavor and texture.

How to Make Old-Fashioned Potato Soup

Ingredients You’ll Need:

Soup Ingredients:

• 4 cups peeled and diced potatoes (Yukon Gold or Russet)
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 3-4 slices bacon, chopped
• 4 cups chicken broth (or vegetable broth)
• 1 1/2 cups whole milk or half-and-half
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper, plus more for garnish
• Fresh dill or parsley for garnish (optional)

How Much Time Will You Need?

This recipe takes about 10 minutes to prep your ingredients and roughly 30 minutes to cook everything, including simmering potatoes until tender and gently warming the soup after adding milk. So, you can expect about 40 minutes from start to finish for a delicious, comforting bowl of old-fashioned potato soup.

Step-by-Step Instructions:

1. Cook the Bacon:

In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crisp. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain. Keep the bacon drippings in the pot; they’ll add wonderful flavor to your soup.

2. Sauté the Vegetables:

Add the butter to the bacon drippings and melt it over medium heat. Add the chopped onion and diced carrot. Cook, stirring often, until the onion turns translucent and the carrot is tender, about 5 minutes.

3. Make the Roux:

Stir in the all-purpose flour, cooking and stirring continuously for 1-2 minutes. This mixture will thicken the soup, giving it that lovely creamy texture.

4. Add Broth and Potatoes:

Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring everything to a gentle boil, then add the diced potatoes. Reduce the heat to low and simmer until the potatoes are tender, about 15 to 20 minutes.

5. Thicken the Soup:

Use a potato masher or immersion blender to mash some of the potatoes right in the pot. Leave plenty of chunks for texture – this makes the soup hearty and satisfying.

6. Add Milk and Season:

Stir in the milk or half-and-half, then season with salt and black pepper. Warm the soup over low heat, being careful not to let it boil, until heated through.

7. Finish and Serve:

Return the crispy bacon to the pot and stir it in. Serve the soup hot, garnished with extra black pepper and a sprig of fresh dill or parsley if you like. Enjoy with your favorite crusty bread for a comforting meal.

If you’re looking for other hearty soups, you’ll love the bold flavors of our Slow Cooker Taco Soup. For a rich tomato base, the Creamy Roasted Garlic Tomato Soup is always a comforting choice. And if you want something extra creamy, the Creamy Baked Potato Soup is another classic you can’t go wrong with.

For Italian-inspired flavors, don’t miss our Italian Sausage Lasagna Soup. And if you enjoy slow cooker meals, the Slow Cooker Tomato Tortellini Soup makes a creamy, cheesy, and satisfying bowl.

Can I Use Frozen Potatoes for This Soup?

Yes, you can use frozen diced potatoes to save prep time! Just be sure to thaw them completely and drain any excess water before adding to the soup to avoid thinning it out too much.

Can I Make This Soup Ahead of Time?

Absolutely! This soup tastes even better the next day as the flavors meld. Cool it completely, store in an airtight container in the fridge for up to 3 days, and gently reheat on the stove, adding a splash of milk if it’s too thick.

How Can I Make This Soup Dairy-Free?

Swap out the milk or half-and-half for your favorite plant-based milk, like almond or oat milk. Use olive oil instead of butter for the roux, and it’ll still be creamy and delicious.

Can I Skip the Bacon or Use a Substitute?

Yes! For a vegetarian option, omit the bacon and add smoked paprika or a splash of liquid smoke to maintain a smoky flavor without the meat.