Add butter to the pot (or use reserved bacon grease). Sauté the diced onion, carrots, and celery over medium heat until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Cook the Potatoes
Add the potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Thicken the Soup (Optional)
In a small bowl, whisk together the flour and a few tablespoons of milk until smooth. Stir the mixture into the pot and cook for 3-5 minutes to thicken the broth.
Add the Creaminess
Pour in the milk and heavy cream, stirring gently to combine. Season with salt, pepper, and optional thyme. Simmer for an additional 5 minutes—do not let the soup boil.
Blend for a Creamy Texture (Optional)
For a creamier soup, use an immersion blender to puree part of the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer a portion to a blender, blend, and return to the pot.
Serve
Ladle the soup into bowls and garnish with crumbled bacon, shredded cheddar cheese, and chopped green onions or parsley. Serve warm with crusty bread.
Tips for Success
Potato Choice: Russet potatoes are ideal for this soup because they break down slightly, creating a creamy texture.
Make It Thicker: Add an extra tablespoon of flour or mash some of the potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat.
Why You’ll Love This Recipe
Creamy, comforting, and hearty
Full of flavor with customizable toppings
Simple, wholesome ingredients for an easy weeknight dinner
Enjoy this Best Homemade Potato Soup with your favorite toppings—it’s guaranteed to become a family favorite! 🥔
