Cream of Potato Soup

Amy Herald


This recipe makes some of the best base for any cream soup! You could make it heavier and creamier by using half & half instead of milk! I generally make it with whole or 2% milk. Enjoy!


★★★★★ 3 votes

15 Min
25 Min
Stove Top


  • 3 c
    chicken broh
  • 6 c
    whole or 2% milk or half & half
  • 12 oz
    bacon, cooked & crumbled
  • 2 1/2 lb
    potatos, peeled & cubed
  • 1 c
    celery, finely diced
  • 1/2 c
    green onions
  • 1 tsp
  • 1/8 tsp
    white pepper
  • 2 Tbsp
  • 1/4 c
    all purpous flour
  • 1/2 c

How to Make Cream of Potato Soup


  1. Cook potatoes and celery in chicken broth, add bacon in last five minutes of cooking. Drain broth off of bacon and vegetable until what's left barely covers the vegetables & bacon.
  2. Add Milk and butter, salt & pepper, cook until just heated through.
  3. Mix flour and water together and stir until a smooth paste is formed.
  4. Add flour paste, cook & stir over medium heat just until thickened. Serve with cheddar cheese & oyster crackers.

Printable Recipe Card

About Cream of Potato Soup

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy Heirloom

Show 18 Comments & Reviews

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