Simple and Quick Potato Soup

Simple Simple and Quick Potato SoupPotato Soup

It has been snowing for the past few days here and there is nothing I love more than a warm meal on a cold night! Any kind of soup has always been a favorite, my mother used to make soup every Wednesday night when we were growing up. Soup isn’t Andy’s favorite, but this one has been growing on him and that is a very good thing because lately I’ve been loving this simple and quick potato soup!

I developed this recipe to be simple, quick, but delicious and I think it his all the marks! It’s also one of my fastest soup recipes which is always a bonus. I’ve tried at least 10 different ways and recipes to make this soup and I always come back to this one. Simple is always the best method!

This simple and quick potato soup recipe is absolutely delicious. It's easy and quick to put together and definitely a meal the whole family will love!

The texture of this simple and quick potato soup greatly depends on what kind of potatoes you use. Russet potatoes will have a more grainy texture, while reds or yukon golds will have a smoother more creamy texture. I prefer those for this soup, but really anything you have is fine. I also like to thin mine down quite a bit – it can get pretty thick! Keep some extra milk on hand to get it to your favorite texture and consistency.

Some great toppings to any potato soup are fresh chopped chives, grated cheddar cheese, and of course some crusty bread! I also like a dollop of sour cream, but that’s not everyones favorite. What are your favorite soup toppings?!

Serves About 4

Simple & Delicious Potato Soup

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 4-6 strips of bacon
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 2 stalks of celery, diced
  • 6-8 medium russet potatoes, rough chop
  • 4-6 cups chicken broth
  • 1 cup whole milk or half and half
  • Season salt - to taste
  • Table salt - to taste
  • Pepper - to taste
  • Your favorite hot sauce
  • Fresh chives, chopped
  • Fresh parsley, minced


  1. In a large dutch oven, cook 4-6 strips of bacon until crispy. Remove from pan.
  2. Cook the carrots, onion, and celery in bacon grease until translucent. Add potatoes, mix well, and let cook for a few minutes.
  3. Add both salts and pepper - don't be shy about seasoning your potatoes! Add enough chicken broth to just cover everything in the pot. Simmer uncovered until the potatoes are soft {now would be a good time to taste test and adjust seasonings}.
  4. Add milk and a few dashes of your favorite hot sauce. At this point, I blend mine with an immersion blender to make it smooth. You could blend in a regular blender or a food processor {just be VERY careful! Hot liquids will expand!} or just leave it chunky! It's all up to you.
  5. After it's blended, add the chives and parsley {don't forget a final taste test!} and more liquid if you want a thinner consistency.
  6. I like to serve with sour cream, cheese, and then crumble the bacon on top.
11462.13 cal
910.5 g
11.96 g
914.54 g

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