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)
  • 1
    onion (or use onion powder)
  • 6
  • ·
    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


  1. Add 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)
  2. Cut 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).
  3. Pour 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
  4. In 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!
  5. Remove 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.
  6. Remove from heat, wait until cooled, and serve with cheese!

Printable Recipe Card

About Erin's Potato Soup

Main Ingredient: Potatoes
Regional Style: American

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