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Creamy Potato Soup


Potato soup with a rich creamy texture

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Rate this recipe 4.4/5 (7 Votes)


  • 2 (32) oz cartons of chicken broth
  • 12 potatoes (cubed)
  • 5 stalks celery (diced)
  • 5 medium carrots (diced)
  • 1 medium onion (diced)
  • 1/4 pound bacon
  • 1/2 cup cubed ham (optional)
  • 1 quart of heavy cream
  • 4 tablespoons butter
  • 1/4 cup cornstarch
  • 12 oz cheddar cheese (optional)


Preparation time 20mins
Cooking time 70mins
Adapted from


Step 1

Add chicken broth to pan with diced potatoes and bring to a boil. Fry the bacon until crisp. Drain bacon and crumble. Add to potato soup. Add the diced carrots, celery and onions to the bacon grease and also add the butter. Pan fry until the veggies are soft. When potatoes are done, add the cooked vegetables to the potato mixture.
Reduce the heat and start adding some cream. Keep the temperature lower, so soup will not curdle. Add enough cream to make the soup creamy. Add the optional cheddar cheese. If you need it to be thicker, start adding some cornstarch with a little water. It will thicken more when the soup is cold.
I sometimes also add some steamed broccoli to the soup.

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