Creamy Potato Soup

Elaine Bovender


There's nothing like a good potato soup on a cool day. I've been making this one for years and it's always been a hit at soup and sandwich luncheons, for company or just for family. I hope you enjoy this simple, creamy soup.


★★★★★ 2 votes

15 Min
30 Min
Stove Top


  • 6 c
    red potatoes, peeled and diced
  • 2 medium
    onions, peeled and quartered. you may also coarsely chop, if you'd prefer.
  • 32 oz
    box chicken broth
  • 1 tsp
    chicken flavor better than bullion
  • ·
    salt and pepper to taste
  • 1 pt
    heavy cream
  • 12 oz
    package bacon, cooked and crumbled
  • 1/3 c
    corn starch
  • ·
    water to mix with corn starch

How to Make Creamy Potato Soup


  1. In a large pot or dutch oven add potatoes and onions. Add chicken broth and add enough water to cover. Mix in Better than Bullion, salt and pepper. Bring to a boil. Reduce heat and cover, simmering until potatoes are tender, about 20 minutes or so.
  2. Remove from heat. Mix cornstarch with enough water to make a pourable paste, stirring until smooth. Add heavy cream, cornstarch mixture and crumbled bacon. Return to heat and bring to almost a boil, but not a full boil. Reduce heat and simmer for about 10 minutes until slightly thickened. You may add additional pepper, if desired.
  3. Serve with crusty bread or crackers. Top with green onions, cheese or anything you like. Enjoy!

Printable Recipe Card

About Creamy Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian Wheat Free

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