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This easy Potato Soup recipe is truly the best! It’s quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious.
Do you have a favorite potato soup recipe?
If not — psst — bookmark this one! ♡
This easy potato soup recipe has been my tried-and-true, back-pocket, all-time-favorite for over a decade now. It’s perfectly rich and creamy (without using heavy cream), it’s full of flavor (because bland potato soup is the worst), it’s easy to adapt to be vegetarian and/or gluten-free (see below), and it is always, always a crowd fave. I promise it won’t let you down.
Let’s make some potato soup!
Potato Soup Recipe | 1-Minute Video
Potato Soup Ingredients:
To make this easy potato soup recipe, you will need:
Bacon: I recommend using center-cut bacon here, to keep it a bit more lean. But any kind of bacon you love will do. We will also use its leftover grease (or butter, if you prefer) to sauté the veggies for extra flavor. That said, if you would like to make this soup vegetarian, see my recommendations below for a delicious meatless version.
Veggies: Onion and garlic.
Flour: We will use flour to make a roux to thicken the soup. Or if you would like a lighter soup, you can skip this step and just puree part of the soup to thicken it. (See tips below.)
Chicken stock and milk: These will form the broth of our soup. Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow’s milk).
Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes. But russets or red potatoes would also do.
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor.
Greek yogurt or sour cream: To make the soup extra-creamy.
Salt and pepper: Add in as much as you need at the end to season your soup well.
And finally…toppings! I’m a big believer that the more, the merrier when it comes to toppings and potato soup. Some classic options could include
Extra bacon, extra shredded cheese, thinly-sliced green onions or chives, sour cream, fresh thyme, sprinkle of Cajun seasoning
How To Make Potato Soup:
To make this potato soup recipe, simply:
Cook the bacon. Dice and then sauté it in a large stockpot until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels, and reserve a few tablespoons of leftover grease in the stockpot (discarding the rest.)
Sauté the veggies. Sauté the onion and garlic in the bacon grease until softened. Then stir in some flour, to create your roux.
Add broth and potatoes. Then add the stock, milk and potatoes. Cook until the potatoes until softened, being sure to stir the soup regularly so that the bottom does not burn.
Add remaining ingredients. Then stir in the cheese, Greek yogurt (or sour cream), and crispy bacon bits. Taste and season the soup with salt and pepper.
Serve warm. Then serve it up, loaded up with all of your favorite toppings!
Possible Variations:
Guys, there are so many ways to customize this soup! Some possibilities could include:
Make it vegetarian: Nix the bacon. And in its place, add in 2-3 teaspoons Cajun seasoning for a bit of extra flavor. (Plus, use butter or olive oil in place of the bacon grease.)
Make it gluten-free: You could either:
omit the flour, and instead, whisk a tablespoon of cornstarch into the cold milk and then add it to the soup
don’t worry about cornstarch/flour at all, and instead, puree half of the soup to thicken it
Lighten it up: Feel free to:
omit the flour and 2 tablespoons of grease/butter, and instead, puree half of the soup to thicken it
use skim milk
use turkey bacon (although you may need to add in a little extra olive oil or butter to sauté the veggies)
Add in extra seasoning: If you would like to give your soup an extra twist, feel free to add in 1 tablespoon:
Use a mix of potatoes: For something different, feel free to use a mix of Yukon gold potatoes and sweet potatoes, for more of a sweet and savory blend of flavors
Add in some extra veggies: If you’d like to load this up with extra veggies, feel free to toss in a handful of chopped cauliflower and/or broccoli along with the potatoes. They work well with this recipe too!
What To Serve With Potato Soup:
Looking for some side dishes to serve with this potato soup recipe? Here are a few of my faves:
This easy Potato Soup recipe is quick and easy to make on the stovetop, it’s nice and creamy (without using heavy cream), and it’s always so cozy and comforting and delicious. See notes above for possible variations, including how to make this soup vegetarian.
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
Instructions
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease. Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an extra 1-2 minutes, stirring occasionally, until fragrant. Stir the flour into the mixture and sauté for an additional 1 minute to cook the flour, stirring occasionally. Then stir in the stock until combined, followed by the milk and potatoes.
Continue cooking until the mixture just reaches a simmer, before it begins to boil. Then reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, being sure to stir the soup every few minutes so that the bottom does not burn. (The smaller you dice your potatoes, the faster your soup will cook.)
Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.
Serve warm, garnished with desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
Notes
Be sure to also check out our Slow Cooker Potato Soup recipe too — made easy in the crock pot!
This recipe was originally shared here in December 2014.
I love your recipe! I’ve been craving good potato soup but hadn’t made it in years. This was the perfect combination of ingredients and came out better than any restaurant. The only thing I’ll do different next time (because there WILL Be a next time very soon lol) is chop the potatoes a little smaller And mash a few of them up for the broth. Thank you for sharing!
Made this recipe last night, and it turned out perfectly. I had duck stock, so I used that in place of chicken. I think the duck stock added depth to the flavor profile. Great recipe!
Wendy Kauffman —
Best potato soup ever. I used russet potatoes, skim milk, greek yogurt and mexican pre shredded cheese (because that’s what I had on hand) and followed the rest of the recipe exactly and it came out so creamy and rich! I will definitely make this again.
This soup was DELICIOUS on a cold fall day ❤️ I followed the recipe but added some celery and a jalapeño which gave it the perfect amount of heat. I will definitely be making this again!
Erin —
Amazing! I added a pound of shredded chicken breast to it for added protein (and an extra cup of milk).. redicoulously good!
Thank You! My stomach is growling just reading the recipe b4 I indulge myself in this Most Perfect Dinner for this cool Early Fall evening! I’m just wondering about what type of bread goes well with this recipe????✋️Corn bread with butter and honey?, I’ll even add a unblemished jalapeño thinly sliced to add in to this bread, sound good? I’ll post the outcome later on!?
Just wanted to say THANKS Again for sharing your so close to my own recipe for potato soup! In the past, I’ve made my soup different each time! I tried sautéing til light crisp my cubed potatoes before emmursing into fluid! I add hickory smoke(just a tad), a pinch of cayenne pepper, and a dash of tobacco sauce! I use Knorr chicken stock (the msg best!??, and I always try to incorporate a protein like sausage or gr. Beef saluted like a mini meatball, chicken (leftover), bacon, pastrami, turkey, fish like cod or tilapia, (actually I’ve never tried fish b4, but doesn’t that sound yummy??, and a cube of butter! Lots of butter!! My hubby and I can afford it! We both lost over 50 lbs each from going on a no food diet! Not by choice of course! We just enjoy our beverages ;)
Top it off with cheddar cheese, darker onions And fresh Parsleor scallions ! White wine pairs extremely well on the side or inside the bowl!
Lol…Bon Appetite!
Oh yes, there was a question…what do you think about making this in a Pressure cooker or Hot Pot? Ya think it might come out gluey/pasty? I’ll stick to tradition?
Hey Ali…. Thank you sooo much, this soup should be illegal. I have made it about 5 times now, and when I make soup it is typically 40 portions (beef barley, 80)…. I’m thinking the good Lord is softening me up to start a soup kitchen some day. So delicious… I thought I figured out to put in creole spice on my own, but you had that covered to. The Tony Chacheres (avail at Wallyworld) just adds a nice touch of heat and flavor. Thanks again, blessings. Tom, Blackwater, Ontario.
I have made this soup many times and it’s a hit with my kids every time! It’s super easy to make the ingredients are simple. I save time and use precooked bacon crumbles, packaged shredded cheddar (no issues with it melting in the soup) and don’t warm the milk. Turns out great every time. I’ve basically memorized this recipe, it’s SO delicious!
I LOVE soup but since I don’t like the texture of chunks of potatoes I always use mashed potatoes in my potato soup. I also add diced carrots that I saute with the onion. Other than those changes I followed the recipe and this potato soup is truly delicious and oh my goodness so comforting and warming. I’m keeping this in my soup rotation.
It was a hit in my home, my kids were still thanking me the next morning! However mine was a tad thick but my husband said he liked it that way also. I’m sure you could add a little extra warm milk if you prefer. It’s a recipe I’m keeping and will be making again. Thank you
We love this soup! Easy to make and tasty. This time I made a double batch.
I fallowed the recipe to the letter. Don’t skip the bacon fat as it’s needed flavor. plus I did add a Tbs of butter.
I did blend the potato’s for a creamier texture before adding the bacon, cheese, sour cream…
Will definitely continue to make this potato soup. Next time I will try it with some Cajun seasonings.
Also freezes very well. I had it a couple of months later and tasted as good. Thanks for sharing!
This really is the best potato soup!! I have tried many potato soup recipes and none have measured up. They have been either too thick, too thin, too bland, or too heavy. This one is perfect. Great texture, flavor, and not too heavy. I have made this twice in one week ( per my husband’s request). The first time I followed the recipe exactly. The second time I left out the garlic ( I felt it wasn’t needed), and added 2 ribs of sailed celery that I sautéed with the onion. It was perfect!! There was plenty of flavor without the garlic. This will be my go to recipe for potato soup. Thanks for sharing it
I made this and it was delicious. I substituted pepper jack for the cheese and added a little more chicken stock. But by far the best potato soup ever tasted
Great soup. I used Yukon gold potatoes and did not peel them, added about half cup of finely diced cauliflower and one large diced purple carrot to add some more veggies for the kids. Purple carrot did turn the soup a little pink! Will definitely make again. Thanks for the recipe. I always enjoy your recommendations.
Definitely a keeper recipe. I did slightly modify a couple of things. Instead of making a roux, I used 1 cup whole milk and 1 cup heavy cream. I also substituted an 8 oz cream cheese for the sour cream. Altogether probably more fattening, but man was it worth it.
Made this recipe tonight and it was delicious and just perfect for such a cold day here in AK.
I followed recipe almost exactly, but I used a mix of peeled russet and unpeeled gold potatoes and I used 4 cups of broth instead of 2 after reading how many folks said the soup was very thick.
This is definitely a keeper! Thank you!
Trisha McCrea —
Thanks for the tip! I am in Alaska as well and just said the same thing, that this would be great for this chilly day!
Man, I dunno, I made the recipe and find it super bland. I miss carrots and celery! So, tomorrow, I will saute up some carrots and celery and throw it into the soup in hopes of adding some flavor. I may even add some spice like Pioneer Woman’s recipe. I need something other than salt and bacon. This recipe is a huge miss for me.
Maria Rusboldt —
Hi Cory,
Try adding some of the Cajun spice, it is all about how much you would like, however, I really found this to be the key to the taste since I did not use bacon at all. It is a really nice combo of spices though. Good luck
Have made this twice now and I have to say it’s my favourite potato soup – it turns out amazing every time! I find I slightly prefer using sour cream to greek yoghurt, but it’s delicious both ways. I also find the colour looks a little off if I use yellow cheddar – much nicer with white cheddar. Next time I make it I’m going to try using a different cheese, maybe emmentaler or gruyere, just for a different flavour. Topping with a dollop of sour cream and some sliced green onions makes it even better.
I’ve made two giant 6-8 quart variants based on this recipe in the last week (using roughly 3x the ingredients each time) and it’s been delicious, it’ll feed me for almost 2 weeks. I forgot the fresh garlic at the store so I used garlic powder, I sautéed a fresh carrot or two, celery stalks and onions in as much bacon grease as I could muster to start it off, went light on the flour and forgot it entirely the second time but thickened it by using more potatoes than you’d think and mashing 8 cups worth when soft.
Disregard the part where it says to discard any remaining bacon grease. Who do you think you’re talkin to, an amateur? Use it all. ;) other than that, great recipe to build off. You can use ham instead of bacon, use steamed broccoli n cauliflower in addition to or replacing the potatoes, add extra cheese and turn the same base into a great broccoli cheddar soup.
I loved this soup & I think it would make a great base for Clam Chowder just add the clams when adding the cheddar cheese.
Anna —
This clam Chowder never fails me.
4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 ½ pounds red potatoes, scrubbed and cut into 1/2-inch pieces
2 bay leaves
2 teaspoons minced fresh thyme leaves
6 slices bacon, chopped fine
1 onion, minced
2 cloves garlic, minced
¼ cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley leaves
Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.
This was delicious! I used butter and olive oil instead of bacon grease and 2% milk and it was sooo good! It felt very indulgent. I did not add Greek Yogurt to the soup, I added a few dollops when I served with extra sharp cheddar and green onions. I am sure the bacon would be an amazing addition, but I ate this during the week.
I did not use bacon but rather made my own Cajun spice. This recipe is super easy to follow, the ingredients are basic and the result is lovely. I doubled the recipe, used 1/2 the sour cream and did not include the cheese to the soup mix. I used Olive oil for the onions and garlic. I left the potato pieces on the larger size of a bite size as we like it chunkier and it distinctive from the creamy broth. This is an overall wonderful warming soup! Thank you
WOW!! What a fantastic (and easy!!) recipe! My kids are home doing school remotely and I like to make nice lunches for them. Today I decided to make potato soup because I overbought potatoes for Thanksgiving and wanted to use them up! HOLY COW this is fantastic!! I had everything on hand, except for the chives, which would have been yummy, but it was still amazing without them. Total keeper in my house! They lapped it up! Thank you :)
I love your recipe! I’ve been craving good potato soup but hadn’t made it in years. This was the perfect combination of ingredients and came out better than any restaurant. The only thing I’ll do different next time (because there WILL Be a next time very soon lol) is chop the potatoes a little smaller And mash a few of them up for the broth. Thank you for sharing!
I’ve made it twice in a week! So so good! I worried about simmering milk but it did fine. Better than pioneer woman even.
What? Better than Pioneer Woman? That’s sacrilege!
I’ll give it a try and get back to you.
Made this recipe last night, and it turned out perfectly. I had duck stock, so I used that in place of chicken. I think the duck stock added depth to the flavor profile. Great recipe!
Best potato soup ever. I used russet potatoes, skim milk, greek yogurt and mexican pre shredded cheese (because that’s what I had on hand) and followed the rest of the recipe exactly and it came out so creamy and rich! I will definitely make this again.
Asking like others. Do you peel potatoes.
I typically do not peel my potatoes, but feel free to peel yours if you prefer. :)
I loved it but I’m not sure what I did wrong but it came out super thick. I added a bit of heavy whipping cream and it helped a little bit.
I threw Old Bay in as the seasoning and it’s lovely (but do that before salting it for sure). Great recipe!!
Excellent! Came a little thick but just added a little water. Really delicious
This soup was DELICIOUS on a cold fall day ❤️ I followed the recipe but added some celery and a jalapeño which gave it the perfect amount of heat. I will definitely be making this again!
Amazing! I added a pound of shredded chicken breast to it for added protein (and an extra cup of milk).. redicoulously good!
Thank You! My stomach is growling just reading the recipe b4 I indulge myself in this Most Perfect Dinner for this cool Early Fall evening! I’m just wondering about what type of bread goes well with this recipe????✋️Corn bread with butter and honey?, I’ll even add a unblemished jalapeño thinly sliced to add in to this bread, sound good? I’ll post the outcome later on!?
Just wanted to say THANKS Again for sharing your so close to my own recipe for potato soup! In the past, I’ve made my soup different each time! I tried sautéing til light crisp my cubed potatoes before emmursing into fluid! I add hickory smoke(just a tad), a pinch of cayenne pepper, and a dash of tobacco sauce! I use Knorr chicken stock (the msg best!??, and I always try to incorporate a protein like sausage or gr. Beef saluted like a mini meatball, chicken (leftover), bacon, pastrami, turkey, fish like cod or tilapia, (actually I’ve never tried fish b4, but doesn’t that sound yummy??, and a cube of butter! Lots of butter!! My hubby and I can afford it! We both lost over 50 lbs each from going on a no food diet! Not by choice of course! We just enjoy our beverages ;)
Top it off with cheddar cheese, darker onions And fresh Parsleor scallions ! White wine pairs extremely well on the side or inside the bowl!
Lol…Bon Appetite!
Oh yes, there was a question…what do you think about making this in a Pressure cooker or Hot Pot? Ya think it might come out gluey/pasty? I’ll stick to tradition?
Hey Ali…. Thank you sooo much, this soup should be illegal. I have made it about 5 times now, and when I make soup it is typically 40 portions (beef barley, 80)…. I’m thinking the good Lord is softening me up to start a soup kitchen some day. So delicious… I thought I figured out to put in creole spice on my own, but you had that covered to. The Tony Chacheres (avail at Wallyworld) just adds a nice touch of heat and flavor. Thanks again, blessings. Tom, Blackwater, Ontario.
Itrrrs this that I needed right now. Thanks for sharing this blog
I have made this soup many times and it’s a hit with my kids every time! It’s super easy to make the ingredients are simple. I save time and use precooked bacon crumbles, packaged shredded cheddar (no issues with it melting in the soup) and don’t warm the milk. Turns out great every time. I’ve basically memorized this recipe, it’s SO delicious!
I LOVE soup but since I don’t like the texture of chunks of potatoes I always use mashed potatoes in my potato soup. I also add diced carrots that I saute with the onion. Other than those changes I followed the recipe and this potato soup is truly delicious and oh my goodness so comforting and warming. I’m keeping this in my soup rotation.
It was a hit in my home, my kids were still thanking me the next morning! However mine was a tad thick but my husband said he liked it that way also. I’m sure you could add a little extra warm milk if you prefer. It’s a recipe I’m keeping and will be making again. Thank you
We love this soup! Easy to make and tasty. This time I made a double batch.
I fallowed the recipe to the letter. Don’t skip the bacon fat as it’s needed flavor. plus I did add a Tbs of butter.
I did blend the potato’s for a creamier texture before adding the bacon, cheese, sour cream…
Will definitely continue to make this potato soup. Next time I will try it with some Cajun seasonings.
Also freezes very well. I had it a couple of months later and tasted as good. Thanks for sharing!
Made this yesterday and let sit in the frig overnight. Potatoes soak up the flavor. Yummy! Anyone figure the calories for this recipe?
About a gazillion. But who cares? It is going in my stomach tonight!!!
Could I used almond milk and vegan cheese to make this dairy free?
This really is the best potato soup!! I have tried many potato soup recipes and none have measured up. They have been either too thick, too thin, too bland, or too heavy. This one is perfect. Great texture, flavor, and not too heavy. I have made this twice in one week ( per my husband’s request). The first time I followed the recipe exactly. The second time I left out the garlic ( I felt it wasn’t needed), and added 2 ribs of sailed celery that I sautéed with the onion. It was perfect!! There was plenty of flavor without the garlic. This will be my go to recipe for potato soup. Thanks for sharing it
This was fantastic, my guests crushed it! I didn’t find it unpleasantly thick. Doubled the recipe with no problems.
I made this and it was delicious. I substituted pepper jack for the cheese and added a little more chicken stock. But by far the best potato soup ever tasted
Great soup. I used Yukon gold potatoes and did not peel them, added about half cup of finely diced cauliflower and one large diced purple carrot to add some more veggies for the kids. Purple carrot did turn the soup a little pink! Will definitely make again. Thanks for the recipe. I always enjoy your recommendations.
Fast, easy and so delicious !
Super easy—super good
I was looking for a potato soup recipe that didn’t blend the potatoes into oblivion. This one is wonderful!
Definitely a keeper recipe. I did slightly modify a couple of things. Instead of making a roux, I used 1 cup whole milk and 1 cup heavy cream. I also substituted an 8 oz cream cheese for the sour cream. Altogether probably more fattening, but man was it worth it.
Awesome. I put greek yogurt at the end, it was so good!
Made this recipe tonight and it was delicious and just perfect for such a cold day here in AK.
I followed recipe almost exactly, but I used a mix of peeled russet and unpeeled gold potatoes and I used 4 cups of broth instead of 2 after reading how many folks said the soup was very thick.
This is definitely a keeper! Thank you!
Thanks for the tip! I am in Alaska as well and just said the same thing, that this would be great for this chilly day!
This soup is sooo good. I make mine without bacon but it’s still so delicious!! My husband loves it and he’s super picky ?
Would this be good with sausage instead of bacon? I am thinking about adding corn also. My kids love corn!
Sure thing!
can we use almond milk instead?
Any idea on calories?
It is delicious.
Best Recipe EVER!! HIGHLY recommended!!
I added cut up scallops and prawns. DELICIOUS!!
Man, I dunno, I made the recipe and find it super bland. I miss carrots and celery! So, tomorrow, I will saute up some carrots and celery and throw it into the soup in hopes of adding some flavor. I may even add some spice like Pioneer Woman’s recipe. I need something other than salt and bacon. This recipe is a huge miss for me.
Hi Cory,
Try adding some of the Cajun spice, it is all about how much you would like, however, I really found this to be the key to the taste since I did not use bacon at all. It is a really nice combo of spices though. Good luck
Have made this twice now and I have to say it’s my favourite potato soup – it turns out amazing every time! I find I slightly prefer using sour cream to greek yoghurt, but it’s delicious both ways. I also find the colour looks a little off if I use yellow cheddar – much nicer with white cheddar. Next time I make it I’m going to try using a different cheese, maybe emmentaler or gruyere, just for a different flavour. Topping with a dollop of sour cream and some sliced green onions makes it even better.
Love it and it’s a real hit!!
I’ve made two giant 6-8 quart variants based on this recipe in the last week (using roughly 3x the ingredients each time) and it’s been delicious, it’ll feed me for almost 2 weeks. I forgot the fresh garlic at the store so I used garlic powder, I sautéed a fresh carrot or two, celery stalks and onions in as much bacon grease as I could muster to start it off, went light on the flour and forgot it entirely the second time but thickened it by using more potatoes than you’d think and mashing 8 cups worth when soft.
Disregard the part where it says to discard any remaining bacon grease. Who do you think you’re talkin to, an amateur? Use it all. ;) other than that, great recipe to build off. You can use ham instead of bacon, use steamed broccoli n cauliflower in addition to or replacing the potatoes, add extra cheese and turn the same base into a great broccoli cheddar soup.
So yummy! I was wonder if I could freeze this soup?
I love this soup recipe. I have made it many times. Do you think carrots would work well as an added vegetable?
I added two carrots and two small stalks of celery, tasted great.
Did you use them? I might try some shredded, but par boil them first.
Eating it now! So delicious- thank you!!
I loved this soup & I think it would make a great base for Clam Chowder just add the clams when adding the cheddar cheese.
This clam Chowder never fails me.
4 (6.5-ounce) cans minced clams
3 (8-ounce) bottles clam juice
1 ½ pounds red potatoes, scrubbed and cut into 1/2-inch pieces
2 bay leaves
2 teaspoons minced fresh thyme leaves
6 slices bacon, chopped fine
1 onion, minced
2 cloves garlic, minced
¼ cup all-purpose flour
1 cup heavy cream
2 tablespoons chopped fresh parsley leaves
Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.
This was delicious! I used butter and olive oil instead of bacon grease and 2% milk and it was sooo good! It felt very indulgent. I did not add Greek Yogurt to the soup, I added a few dollops when I served with extra sharp cheddar and green onions. I am sure the bacon would be an amazing addition, but I ate this during the week.
This is a great soup for a cold day. I added a couple of carrots and two stalks of celery. will make again.
DEFINITELY BEATS PIONEER WOMAN!!!
I did not use bacon but rather made my own Cajun spice. This recipe is super easy to follow, the ingredients are basic and the result is lovely. I doubled the recipe, used 1/2 the sour cream and did not include the cheese to the soup mix. I used Olive oil for the onions and garlic. I left the potato pieces on the larger size of a bite size as we like it chunkier and it distinctive from the creamy broth. This is an overall wonderful warming soup! Thank you
I made this again today and my family loves it.
Delicious! I made as directed, and also added shredded kale at the end. Thank you Ali! You are my go-to for amazing food.
Made this soup tonight and it was delicious! Will definitely be making this again. Fantastic recipe!!
4 cloves garlic create an overpowering garlic taste. Will reduce to two next time.
WOW!! What a fantastic (and easy!!) recipe! My kids are home doing school remotely and I like to make nice lunches for them. Today I decided to make potato soup because I overbought potatoes for Thanksgiving and wanted to use them up! HOLY COW this is fantastic!! I had everything on hand, except for the chives, which would have been yummy, but it was still amazing without them. Total keeper in my house! They lapped it up! Thank you :)
Delicious – followed the recipe exactly and it came out perfectly. I will definitely be making a double batch next time. Thank you!