See the step by step recipe video down in the recipe card. This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting those that make The Recipe Rebel possible! Potato Soup is my all time favourite soup, and I’m not sure why it took me so long to share this classic stove top version here! While this Crockpot Potato Soup and this Instant Pot Potato Soup have been long time favourites, I realized that I’d never shared a basic recipe, and this one is ready in just 45 minutes! It is made with 100% Canadian dairy — milk and cheese! — which gives it that creamy texture. To find out if products are made with 100% Canadian milk, simply look for the Blue Cow logo! As with all soup recipes, there is a bit of chopping required (bacon, onions, vegetables, potatoes, etc.), so it does take a little time to prep, but I’ve included lots of tips and tricks below to help you prep ahead and make ahead.
Potato Soup Ingredients and Substitutions:
Bacon: the bacon adds a ton of flavour to the soup as it is cooked first, and the fat cooks the onions and other vegetables. All of that flavour stays in the soup! If you want to make this soup vegetarian, you can skip the bacon and use a couple tablespoons of oil to cook the vegetables. Onions: any onions will do, although I generally use white or yellow. Carrots and celery: carrots and celery build a deeper flavor base for the soup, so I like to keep them in there! This is definitely not a vegetable soup and is still perfectly creamy and heavy on the potato 😉 Potatoes: I prefer to use gold or russet potatoes for this recipe, but really any potato will do (and you don’t even have to peel them!) Seasonings: you can taste and adjust the herbs and seasonings to your tastes, but I always recommend making the recipe as is and tasting before experimenting Chicken broth: low sodium chicken broth or vegetable broth is called for in this recipe. Although it could be swapped for water, you will lose a lot of the flavor! 100% Canadian Milk: You can use whole milk for a creamier texture if you prefer
Why use a roux to thicken Potato Soup?
Making a roux is an extra step and an extra bowl, but it is the easiest way to get a thick and creamy soup without having your milk thicken and scorch on the bottom of the pot. If you prefer, you can remove half of the soup and purée for a smoother potato soup. To make this roux in the microwave (it’s easy, I promise!), simply melt the butter in a medium to large sized bowl or glass measuring cup. Then whisk in the flour, and then the milk. Microwave on high in short intervals, about 30 to 60 seconds, whisking each time until thick and creamy. Don’t step away from the microwave as you need to watch it to ensure it does not bubble over!
Can I make it in the crockpot?
Absolutely! This recipe is based on my Crockpot Potato Soup recipe which is a reader favorite here on The Recipe Rebel.
Can I make it in the Instant Pot?
Yes again! I have an easy Instant Pot Potato Soup recipe here that will guide you through the process.
How to make Potato Soup ahead:
Soup is a great option for prepping ahead or cooking and reheating later. Here are a few ways to make dinner time easier!
Prep ahead:
Taking out some of the prep work is a great way to save yourself some dinnertime stress. You can:
Make it ahead and reheat:
This soup might be even better the next day! You can make the soup entirely, then cool slightly, cover and refrigerate up to 4 days (provided all your ingredients were fresh), and simply reheat gently on medium low heat before serving.
More soup recipes you’ll love!
Albondigas Soup (Meatball Soup) Slow Cooker Beef Barley Soup Potato Leek Soup Chicken Noodle Soup
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