Recipe

Old Fashioned Potato Soup

Creamy, bacon-speckled potato soup with tender chunks, a silky broth, and that cozy, old-school comfort factor.

By Matt Campbell

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4.8

A steaming bowl of old fashioned potato soup with bacon pieces, black pepper, and chopped chives on top, set on a wooden table with a spoon and a folded linen napkin

Old fashioned potato soup is the kind of dinner that makes the whole kitchen feel calmer. It is warm, a little smoky from bacon, and creamy in a way that feels earned, not fussy. This version keeps things classic: onions and celery for that old-school soup base, russet potatoes for a naturally velvety texture, and a simple milk and cream finish that tastes like you took your time even if you did not.

I also built this recipe for real life. You get tender potato chunks, but the broth still turns thick and spoon-coating without needing blender gymnastics. If you can stir, taste, and resist eating all the bacon before it hits the pot, you are in great shape.

Raw ingredients for old fashioned potato soup arranged on a kitchen counter: russet potatoes, onion, celery, garlic, bacon, butter, flour, milk, chicken broth, sour cream, chives, salt, and pepper

Why It Works

Classic flavor, not bland. Bacon plus sautéed onion and celery adds big flavor from the start.
Thickened the old fashioned way. A small flour and butter base gives you a creamy body without relying on processed shortcuts.
Velvety and chunky at the same time. We lightly mash some potatoes in the pot so you get thick broth plus tender bites.
Flexible finish. You can go full cozy with sour cream and cheddar, or keep it simple with just milk and a lot of black pepper.

Bacon pieces sizzling in a Dutch oven on a stovetop, starting to brown and render fat

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool soup quickly, then store in an airtight container for 3 to 4 days.
Freezer: You can freeze potato soup, but both the dairy and the potatoes can change texture after thawing. If you know you will freeze it, freeze before adding sour cream and heavy cream, then add those after reheating. Freeze up to 2 months.
Reheat: Warm gently on the stove over medium-low heat, stirring often. Avoid a hard boil so the dairy stays smooth.
If it thickens too much: Add a splash of broth or milk until it loosens back up.

Portions of potato soup in clear airtight containers on a kitchen counter, ready for the refrigerator

Common Questions

How do I make potato soup thicker?

The easiest move is to mash some of the potatoes right in the pot with a potato masher. If you want it even thicker, let it simmer uncovered for a few minutes, stirring often. If you need an emergency fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while simmering.

Why did my potato soup turn gluey?

Usually it is from over-mashing or aggressive stirring or blending, especially with russets, which release a lot of starch under high shear. Mash lightly and stop once the broth looks creamy. Also, avoid high-speed blending the whole pot.

Can I make this without bacon?

Yes. Swap the bacon for 2 to 3 tablespoons butter or olive oil to start the veggies. Add smoked paprika and a little extra salt to keep that savory depth.

What potatoes are best for old fashioned potato soup?

Russets make the soup naturally creamy when partially mashed. If you want more defined chunks, use half russet and half Yukon Gold.

Can I make it gluten free?

Yes. Skip the flour and thicken at the end by mashing more potatoes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while the soup simmers until it thickens.

Can I make it in a slow cooker?

You can, but it is best to cook the potatoes, onion, and celery in broth first, then stir in the dairy at the end. The flour-thickening step is more reliable on the stovetop, so for slow cooker versions I recommend thickening by mashing potatoes or using a cornstarch slurry near the end.

A hand using a potato masher inside a pot of potato soup to lightly mash some potatoes and thicken the broth

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Potato masher
Measuring cups and spoons
Ladle

I love ambitious kitchen projects, but potato soup is where I go when I want comfort without drama. It is the kind of meal that lets you cook on instinct: a little more pepper, a little more butter, maybe a shameless pile of cheddar on top. The first time I nailed that balance between chunky potatoes and creamy broth, I remember thinking, this is why people fall in love with cooking. It is not about perfection. It is about a pot on the stove that makes everyone wander into the kitchen asking, “What smells so good?”