If you’re looking for a creamy potato soup without bacon, this recipe is a solid go-to. It’s rich, cozy, and satisfying, but it skips the bacon and still delivers plenty of flavor.
I’ve learned that potato soup does not need bacon to taste rich and satisfying. The trick is building flavor with onion, garlic, broth, and just enough creaminess from cream cheese and half-and-half. You still get that cozy, spoon-coating texture, but the potatoes stay the main focus.
Why You’ll Love This Creamy Potato Soup
This creamy potato soup is simple, comforting, and made with everyday ingredients. It has the rich texture you want in potato soup without relying on bacon or a heavy amount of cream. It’s a great option for an easy family dinner, a cozy lunch, or a make-ahead soup for the week.
Ingredients You’ll Need
This recipe uses basic ingredients that work well together: russet potatoes, onion, garlic, chicken broth, butter, flour, cream cheese, and half-and-half. Chives add a fresh finish, and shredded cheese can be added on top if you want a little extra richness.
Best Potatoes for Potato Soup
Russet potatoes are the best choice for this soup because they break down easily and help create that thick, creamy texture. Yukon Gold potatoes can also work, but russets give you a softer, more classic potato soup consistency.
How to Make Creamy Potato Soup
Start by simmering the diced potatoes in broth until tender. While they cook, sauté the onion in butter, add garlic, then stir in the flour to build the base. Add some of the hot broth, blend in most of the potatoes, and finish the soup with cream cheese and half-and-half until smooth and creamy.
Blend It Your Way
One of the best things about potato soup is that you can control the texture. Blend only part of the soup if you want it thick with potato chunks, or blend more for a smoother, creamier finish. There’s no right answer here so just make it the way you like it.
I’ve tried this soup both ways, and my favorite version is somewhere in the middle: mostly blended, but with a few soft potato chunks left in the pot. It gives the soup that creamy base while still making it feel hearty and homemade.
Tips for the Best Potato Soup
Cut the potatoes into small, even pieces so they cook evenly. Don’t boil the soup hard after adding the dairy, or the texture can get a little off. Since broth and soup base can vary in saltiness, taste the soup at the end and adjust the salt as needed.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove or in the microwave, stirring as needed. If the soup thickens after chilling, add a splash of broth or milk to loosen it up.
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Creamy Potato Soup
- Total Time: 40 min
- Yield: 4–6 servings 1x
Description
A rich and creamy potato soup without bacon, made with russet potatoes, onion, garlic, broth, cream cheese, and half-and-half. Easy, cozy, and perfect for a comforting meal.
Ingredients
- 3 cups chicken broth
- 1 cup water
- 2 teaspoons chicken soup base
- 5 large russet potatoes, peeled and diced into small bite-sized pieces (about 5 cups)
- 1 cup diced onion
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 ounces cream cheese
- ½ cup half-and-half
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper
- 2 teaspoons chopped chives
- Optional for serving: shredded cheddar cheese, extra chives
Instructions
- In a medium pot, combine the chicken broth, water, and chicken soup base. Bring to a boil, then reduce to a simmer. Add the diced potatoes and cook until fork tender, about 10 to 12 minutes.
- Meanwhile, in another pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds more.
- Sprinkle the flour over the onion mixture and stir well. Cook for 1 to 2 minutes.
- Ladle about 3 cups of the hot broth from the potatoes into the onion mixture, adding it gradually and whisking until smooth.
- Add about Âľ of the cooked potatoes to the soup base. Use an immersion blender to blend the soup to your desired consistency.
- Stir in the remaining potatoes, cream cheese, and half-and-half. Cook over low heat until the cream cheese is melted and the soup is hot and creamy.
- Taste and adjust the salt and pepper as needed. Serve topped with chives and, if desired, shredded cheese.
Notes
- For a smoother soup, blend more of the potatoes. For a chunkier soup, blend less.
- Russet potatoes give the creamiest texture, but Yukon Gold potatoes can also be used.
- Salt level will vary depending on the broth and soup base you use.
- If the soup gets too thick, stir in a splash of broth or milk before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soups
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CREAMY POTATO SOUP RECIPE
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Wow! Just made a pot of this and it is so so good! For the potato-cooking water, I used 4 cups water with 3 tsp of chicken OXO powder, and it was perfect. This is going in the rotation for sure. It’s economical, too. We served it with some cubed ham and green onion, and I can see how it would also be great with other add-ins (cooked broccoli or cauliflower, corn niblets, crispy bacon, even fresh chopped tomatoes. Now I’m off to check out your other soups… Thank you!
My family loved this soup. Easy to make and is frequently requested.
thanks Patricia!!
Made this for my husband who can not eat solid foods. He liked to and made him feel full.
Debi, you have a lot of competition for creamy potato soup, but yours is terrific, delicious and simple. I honed in on yours right away! I’m an experienced cook, no wide-eyed impressionable! My husband adored the recipe. He’s having to eat liquid foods after laser surgery below gum lines. You made his day happy (and will tomorrow with leftovers). Thank you. Andrea
Andrea
oh Andrea thank you! That made my day. I hope your husband recovers quickly!
I had surgery and was looking for a pureed soup as I had to be on a full liquid diet, I came across this but decided to add half potatoes and half cauliflower and I only had a tub of chive cream cheese so I added that and a bit of chopped parsley at the end it was so delicious!
I love your substitutions Patricia and hope you are on the mend quickly
I made this soup for my coworkers, I added one more cup of broth because I think I put more potatoes then the recipe called for. It was delicious! I thought the salt content was perfect I’m always afraid I’m going to over salt the soup but it was perfect.
Great recipe! Husband said it tastes like high end restaurant quality. New favourite, yum yum.
Fabulous and no bacon !
Can you simply switch out the water and soup base for an extra cup of broth?
This soup was incredible. I usually tweak recipes afterwards to make them better. No need. This is one that will remain in its original glory. It’s does welcome add-ins. ie ( cooked broccoli)
thank you Mike! I really appreciate the comment.