Project Description

This is not your average potato soup.  When the seasons change and fall is in the air I often pull this recipe out for a rainy cold day.  It is like wrapping up in a warm fuzzy blanket.  It takes a little patience to make this recipe but so worth it!

Most Christmas Eve’s we host our family for dinner after our Christmas Eve Services.  It has been a family tradition since I was a little girl to have soups and appetizers while we all hang out and play games together.  This has been on the menu for many years and is always one of the first to reach the bottom of the pot!

You slightly mash the potato’s in this recipe so it is nice mix of creamy yet chunky pieces of potatoes.  It is a very filling soup and is complimented great with my grilled cheese.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews


  • 1 package of bacon
  • 1 yellow onion, finely chopped
  • 34 garlic cloves, minced
  • 34 cups chicken broth
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 4 cups potatoes, chopped and peeled
  • 34 cups heavy whipping cream

For Toppings

  • 1 cup shredded cheddar cheese
  • 45 spring onions, chopped
  • bacon, chopped (will be using bacon from the soup recipe above)


  1. Cut bacon into small pieces and saute in a dutch oven or pot. Once the bacon is crispy remove from pot and place on papertowl to absorb grease. Set aside.
  2. Saute Onions and garlic in the bacon grease for 1-2 minutes. Whisk in the flour until you have a smooth paste. Add in chicken stock and continue to whisk until lumps are all gone. This will thicken up as it cooks.
  3. Add in potatoes, salt and pepper and garlic powder. Cook over medium heat stirring regularly so the potatoes don’t scorch on the bottom. As the potatoes soften (about 20 min) began to mash in the broth. I don’t mash them all but want to make the soup a bit thicker by breaking down some of the potatoes, you can mash as much or little as you like. If you want a thicker soup, mash more. I leave about 1/3 of the chunks of potatoes unmashed. Continue to cook and stir for an addition 15-20 minutes.
  4. 10 minutes before serving pour in the cream and turn the heat to medium-high. Stir occasionaly to keep from burning. This will thicken up as it cooks.
  5. Serve with bacon, cheese and onions.


  • Serving Size: 6