The Best Creamy Potato Soup From Scratch
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You are going to love this…
Creamy Potato Soup
There’s nothing quite like a steaming bowl of creamy homemade potato soup on a cool, crisp fall evening. It’s creamy, hearty, and packed with flavor. What makes this recipe even better is that it’s completely from scratch. you’ll love the delicious flavors while you enjoy the satisfaction of a meal made with your own hands.
I’m pretty sure the original recipe came from the back of a Campbell’s soup can, but like many heirloom recipes, it was adapted, loved, and passed down. Today, I’ve taken that family classic and made it 99% from scratch. The only thing I didn’t make is the Ritz crackers on top (though if you want to dive into the history or even try making them, check out this fascinating post on the history of Ritz crackers).
This casserole is creamy, cheesy, crunchy, and oh-so comforting—the perfect blend of nostalgia and homemade goodness.
Why You’ll Love This Creamy Potato Soup
- Hearty & filling – Packed with bacon, red potatoes, carrots, celery, and onion.
- Creamy without canned soup – The flour, bacon grease, and cream create a velvety texture.
- Budget-friendly – Uses inexpensive pantry staples and vegetables.
- Customizable – Add corn, shredded cheese, or even leftover chicken to make it your own.
- Perfect with biscuits – Sourdough cheddar bay biscuits are the ultimate sidekick.
Potatoes
My favorite potatoes for this recipe are red potatoes with the skin left on. It would be delicious with any type of potatoes. Golden potatoes could have the skin left on too. But if you use a russet style potato, definitely was and peel the potatoes first.
Ingredients to make Creamy Potato Soup from Scratch
- 6 red potatoes, chopped into bite-sized cubes
- 2 carrots, peeled and diced
- 1 onion, finely chopped
- 2 stalks of celery, chopped
- 6–8 slices of bacon
- 1 tsp garlic powder)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried rosemary (crushed between your fingers for more flavor)
- 2 cups heavy cream
Tips & Variations
- Cheesy upgrade – Stir in 1 cup of shredded cheddar cheese right before serving for a cheesy potato soup.
- Make it lighter – Substitute half-and-half or whole milk for the heavy cream.
- Add protein – Toss in cooked shredded chicken, ham, or even sausage.
- Thicker soup – Mash some of the potatoes in the pot with a potato masher.
- Extra veggies – Corn, peas, or spinach work beautifully in this base.
Serving Suggestions
This potato soup is a meal on its own, but it really shines when served with something fresh from the oven. My family loves pairing it with sourdough cheddar bay biscuits—golden on the outside, fluffy inside, with all those delicious crispy edges if you drop them by spoonfuls.
If you want perfectly round biscuits, use a cookie scoop or ice cream scoop. If you want rustic biscuits with craggy, crunchy bits, use two spoons to drop them onto the baking sheet. Either way, when you brush them with melted garlic butter and parsley, they’re the perfect companion to this soup.
Storing and Reheating Potato Soup
- This soup makes great leftovers:
- Fridge – Store in an airtight container for up to 4 days.
- Freezer – Freeze for up to 2 months. Just note that cream-based soups may separate slightly when reheated—stir well to bring it back together.
- Reheat – Warm gently on the stove over medium-low heat. Avoid boiling after cream has been added.
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Other Recipes that Pair Well
caramelized onions
Caramelized onions are a great start to making an any soup. Learn how to make them!
Sourdough Buns
Buns aren’t just for burgers. They also make a great dinner roll to serve on the side of your soup.
Here are a few kitchen tools that make this recipe easier and more enjoyable (affiliate links):
Enameled Cast Iron Dutch Oven – Ideal for frying bacon and making soup in the same pot.
Vegetable Chopper – Speeds up chopping potatoes, carrots, celery, and onions.
Immersion Blender – Great for creating that perfectly creamy texture without transferring hot soup.
Wooden Soup Ladle – Classic and sturdy for serving thick, creamy soups.
FAQs
There’s something special about soup that’s made entirely from scratch. This creamy potato soup doesn’t just warm your belly—it warms your home. Between the sizzling bacon, the smell of rosemary, and the richness of heavy cream, you’ll have a meal that tastes like love in a bowl.
Pair it with sourdough cheddar bay biscuits, and you’ll have a dinner your family asks for again and again. Simple, hearty, and homemade—that’s the kind of recipe that never goes out of style.
Creamy Potato Soup
Equipment
Ingredients
- 6 red potatoes chopped
- 2 carrots diced
- 1 onion chopped
- 2 stalks celery chopped
- 6 –8 slices bacon
- 3 cloves garlic minced
- 2 tbsp flour
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ½ tsp rosemary
- 2 cups heavy cream
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Add potatoes, carrots, celery, and onion to the bacon grease. Sauté until softened.
- Stir in flour, garlic, paprika, rosemary, salt, and pepper. Cook 2–3 minutes.
- Add chicken broth and simmer until veggies are tender.
- Lower heat and stir in cream. Cook until thickened.
- Return bacon to pot. Serve hot with cheddar bay biscuits.
