THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.
This Thick and Creamy Potato Soup recipe is the definition of comfort food! It’s made with golden potatoes, bacon, half-and-half, and seasonings.
This Potato soup is good for the soul on a Fall crisp night, or a cold Winter night. This recipe serves six and costs about $9.71 to make, which is only $1.62 per serving.
Creamy Potato Soup
This Potato Soup recipe is packed full of goodness with a little kick from a secret ingredient!
There is nothing better than a warm bowl of soup on a chilly night. It is pure comfort food that I cannot get enough of during the long winter months.
This Potato Soup recipe is one of my favorites because it is super simple to make without sacrificing the taste. Chunks of potato and bacon in a creamy soup base make for a rich and hearty meal that is a total crowd-pleaser.
And what is the secret ingredient? The red Tabasco sauce gives this soup a little extra punch you never knew you were missing!
Garnish the soup with your favorite toppings such as green onions and cheese to get the ultimate cozy and comforting bowl of Thick and Creamy Potato Soup!
How do I know when the potatoes are done?
You will know when the potatoes are done when they gently fall apart when you spear one with a fork. Just be careful not to overcook the potatoes, as you don’t want them mushy.
What if my soup doesn’t thicken?
If the soup isn’t getting thick as it cooks, you can start with mixing a tablespoon of cornstarch and a little half and half or milk in a small glass dish and slowly add to the soup while whisking. Give it a few minutes to thicken; add more corn starch mixture as needed until it thickens. If you don’t have corn starch, you can use flour instead.
Do I have to use gold potatoes?
You do not have to use gold potatoes! However, I like the gold potatoes because they are low in starch and have a buttery flavor, and super creamy!
More Soup Recipes:
- Easy Tomato Soup
- Rotisserie Chicken Noodle Soup
- Pantry Chicken Taco Soup
- Crockpot Tuscan White Bean Soup
- Copycat Panera Broccoli Cheese Soup
- Proper Hungarian Goulash
- Shortcut Italian Wedding Soup
- Chicken Barley Soup
- Slow Cooker Ham Chowder
- New Mexico Posole
- Creamy Tomato Tortellini
- Slow Cooker Broccoli Cheese Soup
How to make Creamy Potato Soup:
STEP ONE: First, wash and cut the potatoes, leaving the skins on. Leave the potatoes in a bowl of water while you cook the bacon.
STEP TWO: Next, chop up the bacon and onion and place into a large pot to brown. Do not drain the grease.
STEP THREE: Then, add the potatoes, garlic powder, onion powder, and water to the bacon pot. Bring it to a boil and do not drain the water.
STEP FOUR: After the potatoes are tender, add the butter, celery seed, and chicken bouillon. Bring it to a boil again until the soup thickens.
STEP FIVE: When the soup is thick, pour in the half-and-half and tabasco sauce slowly. Simmer for about 30 minutes.
STEP SIX: Finally, ladle into a soup bowl and add garnishes as desired.
How much will this Creamy Potato Soup recipe cost to make:
RECIPE COST: $9.71
PER SERVING COST: $1.62
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
1 full package of bacon – $4.98
1 small yellow onion – $0.62
3-pound bag of Yukon gold potatoes – $2.08
2 teaspoons garlic powder – $0.06
2 teaspoons onion powder – $0.06
4 chicken bouillon cubes – $0.32
⅛ teaspoon of Celery seed – $0.02
¼ cup of unsalted butter – $0.40
1 ½ cups of half-and-half – $1.13
¾ tablespoon red Tabasco sauce- $0.01
Salt and pepper – $0.03
Creamy Potato Soup
- 1 pound bacon chopped into 1/2-inch pieces
- 1 small yellow onion diced
- 3 pounds Yukon gold potatoes washed and cut into ½-inch pieces
- 7 cups water
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 4 Chicken bouillon cubes I used Knorr Caldo de Pollo
- ⅛ teaspoon celery seed
- ¼ cup unsalted butter
- 1 ½ cups half and half
- ¾ Tablespoon Tabasco Sauce more or less depending on how hot you like it
- Salt and Pepper to taste
- sliced green onions
- shredded cheddar cheese
- sour cream
- Wash the potatoes and cut them up, leaving the skins on. Transfer the potatoes to a bowl of water to soak while you cook the bacon.
- In a large pot over medium-high heat cook the bacon until almost crispy. Drain off half the bacon grease.
- Add the onion and cook until translucent and the edges are beginning to brown, about 4 minutes.
- Add the potatoes, garlic powder, onion powder, and water. Bring to a boil and cook until the potatoes are tender.
- When the potatoes are tender, add butter, a pinch of celery seed, and chicken bouillon to the potatoes and return to a boil until soup thickens.
- Once the soup is thick, slowly pour in the half and half and tabasco sauce and gently simmer for about 30 minutes.
- Ladle into soup bowls and garnish with cheddar cheese, sour cream, and green onions and enjoy! Serve.
- You will want to store any leftover soup in an airtight container (I recommend a glass container) and store it in the refrigerator for up to 3 days.
- You can reheat this soup either in a pot on the stove or in a microwave-safe bowl. It’s just as delicious the next day!