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+ servings
bowl of potato soup topped with chopped bacon and parsley.

Easy Old Fashioned Potato Soup

Published by Kate
This creamy potato soup recipe is pure comfort food!
5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree
Cuisine American
Servings 6 servings
Calories 286 kcal

Ingredients
  

  • 4 medium potatoes, peeled and cut into 1-inch pieces (about 2 lbs)
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 cups water
  • 2–3 teaspoons salt
  • ¼ teaspoon pepper
  • cups milk
  • 8 slices bacon
  • For garnish: fresh chopped parsley

Instructions
 

  • Place potatoes, onion, celery, water, 2 teaspoons salt, and pepper in a large saucepan over medium heat. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
  • Meanwhile, cook the bacon in a skillet or in the oven (400° for 20–25 minutes) until crisp. Drain and crumble.
  • After the potato mixture has cooked for for 25 minutes, transfer the mixture (including the water) to a blender and blend until smooth. Take care to leave a vent in the top of the blender when blending so the steam can escape. Alternatively, you can push the mixture through a coarse sieve.
  • Transfer the mixture back to the saucepan, and add the milk. Heat until warm. Taste and add additional salt as necessary.
  • Ladle the soup into bowls and garnish with bacon and parsley.

Notes

Make ahead: prepare the soup as directed and refrigerate until you're ready to eat it. You can also cook and crumble the bacon, and store it in the refrigerator, too. 
The soup can be frozen for up to 3 months. 
Make it a "loaded" potato soup by adding shredded cheese, green onions or chives, and sour cream to the top. 

Nutrition

Calories: 286kcalCarbohydrates: 32gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 27mgSodium: 1006mgPotassium: 812mgFiber: 2gSugar: 5gVitamin A: 118IUVitamin C: 10mgCalcium: 104mgIron: 1mg
Keyword potato soup
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