Erin's Potato Soup

Erin McGowen


This is a recipe from a friend of mine, tweaked a little to my personal preferences. It's the right mixture of not having a soup become too thick, but not so runny you're just having potatoes with milk and cream. I love this recipe, and thought it may seem complicated, it is actually very easy! I hope you enjoy it as much as I have!

☆☆☆☆☆ 0 votes
30 Min
10 Min
Stove Top


6 slice
bacon (can skip bacon)
onion (or use onion powder)
carrots, sliced
8 c
chicken broth
3 Tbsp
1 c
1/2 c
heavy cream
salt and pepper to taste

How to Make Erin's Potato Soup


  • 1Add bacon to soup pot and fry until crisp. Remove and set aside. Pour out most of the grease. (Skip this step if you are not using grease)
  • 2Cut potatoes and carrots. Add onions (skip this if using onion powder), carrots to the pot. Stir and cook for a few minutes, then add the potatoes. Cook about 5 mins, seasoning with salt and pepper. (If you are not using bacon, you can use normal oil to fry these, or just skip this entirely! It is up to you! I have done both).
  • 3Pour in broth and bring to a gentle boil. (If you skipped steps 1 and 2, add the potatoes, onions, and carrots now). Cook until potatoes are starting to get tender
  • 4In another bowl, whisk flour and milk together until well mixed and pour mixture into the soup. Cook for 5 min, or until the soup is starting to get a little thick. Don't let it get too thick!
  • 5Remove 1/2 to 2/3 of the soup and blend in an blender until smooth. Pour blended mixture back into the pot and stir to combine. Mix in cream.
  • 6Remove from heat, wait until cooled, and serve with cheese!

Printable Recipe Card

About Erin's Potato Soup

Main Ingredient: Potatoes
Regional Style: American